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My Ireland

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    See what Ireland has in store for you

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    Cliffs of Moher Liscannor Co ClareSocial Media Cliffs of Moher Liscannor Co ClareSocial Media

    Colin Fassnidge brings you the Flavours of Ireland

    Join the live cooking demo with Colin on Monday 29 Nov and Monday 6 Dec from 6pm AEDT.

    Event Details

    Join our live cooking demo with Colin on Monday 29 Nov and Monday 6 Dec from 6pm AEDT.

    Please refer to the ingredient list below for both the live cooking dates.

    For your chance to win a food hamper and a personalised signed copy of Colin’s latest cookbook, The Commonsense Chef, simply fill out the form at the bottom of this page.

    Competition Terms and Conditions

    *Open to Australian and New Zealand residents only.
    Colin Fassnidge Colin Fassnidge

    Join Colin for the live cooking demos on his Instagram page @cfassnidge

    Ingredients for Monday 29th November

    Whole baby snapper with chorizo, tomato and red peppers (Serves 2/3)

    • 20mls EVOO
    • 1 mild chorizo sausage – diced
    • 1 onion – rough diced
    • 3 cloves garlic – chopped
    • 160g baby peppers – cut in half length ways
    • 300g cherry tomatoes
    • 120mls white wine
    • 120mls water
    • ½ bunch tarragon
    • ½ bunch basil
    • 1 whole baby snapper

    Shaved raw beets with horseradish and mash mayonnaise (Serves 4)

    • 10 washed, stalk on heirloom baby beets – more colour varieties the best. 
    • ½ stick fresh horseradish, peeled and grated, mixed with 100mls olive oil
    • 30mls apple cider vinegar
    • 6 tablespoons cold mash potato
    • Juice ½ lemon
    • 4 tablespoons good quality mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped capers

    Ingredients for Monday 6th December

    Porchetta (Serves 10)

    • 2.5kg pork belly (air belly uncovered in fridge over night if possible)
    • 500g pork sausage mince 
    • 1 bunch sage (chopped)
    • ½ bunch rosemary (chopped)
    • ½ bunch flat leaf parsley (chopped)
    • 1 x large brown onion (peeled and sliced) 
    • ½ bunch chard (silverbeet)
    • 2 x green apples (grated) 
    • 50g fennel seeds
    • 50g fresh garlic (crushed) 
    • 250g breadcrumbs
    • 80ml evo
    • 80g butter
    • sea salt 
    • butchers string

    Equipment for making the porchetta

    • 1 x 18 inch frypan
    • 1 x food processor
    • 1 x cheese grater
    • chopping board
    • 1 x cooks knife
    • 1 x paring knife
    • 1 x bread knife
    • 2 x large mixing bowls
    • 2 x tongs
    • 1 x wooden spoon
    • electric oven
    • 1 x thermometer
    colin-fassnidge colin-fassnidge

    Live cooking demo with Colin on 29 Nov & 6 Dec @ 6pm AEDT.

    Watermelon fennel and pea salad (Serves 6)

    • ½ small water melon – bowl shaped half sphere
    • 2 bulbs fennel finely sliced
    • 200g defrosted frozen peas
    • 200g sheep’s feta diced
    • 200mls EVOO
    • juice and zest 2 lemons

    Complete the form below for your chance to win a Tourism Ireland food hamper + Colin’s cookbook!

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