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My Ireland

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    See what Ireland has in store for you

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    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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