Pink, gin cured salmon (gravlaks)

Over the last few years this has been my go to recipe for entertaining, as it’s perfect as a canape or a starter. It’s vibrant colour, thanks to beetroot, easily wows guests without too much effort. I first came across gravlaks when traveling around Scandinavia, where it features in open-faced sandwiches mainly. So this can…

Christmas Truffles

Back home in Australia, every year it’s my job to do dessert at Christmas. It’s always an ice cream version of the classic Christmas pudding (think vanilla ice cream and boozy fruit with chocolate chips and macadamia nuts.) In Australia it’s hot at Christmas, it makes sense. In Ireland, it simply doesn’t work. It’s too…