We really got stuck into some fabulous new pizza tastes at Dina Dina. The Piadina has now evolved into fully fledged pizzas. It’s a real pity my poor belly is small!!!!!
Titanic Belfast beats Ferrari World, Las Vegas Strip, Machu Picchu and Guinness Storehouse to be named World’s Leading Tourist Attraction – Titanic Belfast
Well done to Tim and the team!! Ever since the idea was mooted, I’ve always wanted one of my two sisters to be married there. With the help of Michael, Steven, Holly and caterers Nu Delhi my dream came true!!!
I’ve attended the tours, conferences, tea and formal dinners and am so proud to have it as our global winner!!!!
The celebrations have truly begun!! My girls and I arrived and were garlanded with colourful flowers, there were canapés floating about as well as nibbles of cheese and cold meats.
Main event was the milkshakes and build your own burger. I went for the lava chicken with salad and pickle, my wife had mushroom and halloumi, one daughter had chicken whilst the other had Mahee Mahee fish fingers and chips. At the end there was a shot of mince pie milk shake-delicious. Big thanx for the party!! Great seeing so many friends!!
We are in an awesome suite with a fabulous view with great Pelican Rouge coffee and a fine menu to be served. But first the hockey!!
This is the home of The Belfast Giants!!
LEADING convenience brands, SuperValu and Centra, which are owned by Musgrave NI, have exclusively launched chat show host Graham Norton’s Own Wine in Northern Ireland last night.
The announcement that the local retail brands will stock the wine in their stores was revealed at an event hosted at the Oh Yeah Music Centre in Belfast to showcase SuperValu and Centra’s seasonal range of food.
More than 100 media, stakeholders and retailers attended the Christmas themed evening which saw VIP guests sample SuperValu and Centra’s exciting new festive range of fresh, quality, convenience food including party foods and desserts, fresh bakery and special Christmas Gourmet sandwiches.
The venue was transformed into ‘a re-tail of two Christmases’ as SuperValu’s Bring Home Christmas campaign of indulgent food, festive value and time-honoured tradition was launched alongside Centra’s ‘Let’s Rock Christmas’ messages of food inspiration, convenience and enjoying the festive season to the full.
SuperValu’s Ambassador Chef Noel McMeel treated guests to a live demonstration of recipes he’s created exclusively for the brand, to help customers with hints and tips for the perfect family Christmas while Nutritionist Jane McClenaghan, who is partnering with Centra, created an inspiring selection of healthy alternatives for the party season.
Musgrave NI Managing Director, Michael McCormack, said: “We’re delighted that SuperValu and Centra stores have been selected to stock Graham Norton Sauvignon Blanc and Shiraz exclusively in Northern Ireland.
“These are great wines for Christmas celebrations and complement our new seasonal range perfectly. The festive season is a key time for retailers and we’ve increased our convenience food offering this year by 25%, to ensure our customers have everything they need for the perfect Christmas.
“Whether you are cooking from scratch with a Fresh Turkey Dinner and all the trimmings or prefer a special Food to Go Christmas lunch, we have both the range and our Ambassador partnerships to offer recipes, inspiration and ideas to help brighten up the festive season and Bring Christmas Home to you.”
Musgrave NI’s wine expert, James McLornan said: “Graham’s favourite two wines are New Zealand Sauvignon Blanc and Australian Shiraz, hence the choice of his blends. Graham Norton Sauvignon Blanc, which launched in the UK last year, has already received a number of accolades and sold more than 600,000 bottles since its launch.
“Tonight we launched the Graham Norton Shiraz in Northern Ireland and it has already won a Gold medal at the 2016 Sydney International Wine Competition from its global launch earlier this year. There’s a reason why this has been described as ‘one of the most successful celebrity wine pairings ever’ and with the exclusive launch into SuperValu and Centra stores, we believe our customers may buy the wine for the celebrity behind it, but they’ll return for the quality,” he added.
- Yesterday I decided to cook a nice twist on a traditional North Indian meal- using all natural ingredients and no chemical additives. My ingredients are below:
For the main I cooked chicken and peppers in a wonderful jar of natural Punjan sauce, as per instructions. Whilst this was cooking I made cumin and mushroom brown rice.
My two daughters and I had the privilege of having Sunday lunch at the restaurant Taylor & Clay at The Bullitt Hotel. I was excited but had some reservations as my previous visit to the Bullitt was less than enthusiastic, but I was open to change.
I was in for such a pole shift I kid you not!! The entrance and signage is still lacking, but the place during daytime is totally different. In fact it feels like a totally different place and I loved it.
We were shown to our corner table by the window by Vicki. The menus were presented to us and I must say the restaurant is geared for older diners, kids are catered for- mine had the sausage and chips and flatbread with cheese and tomato.
I personally went for two hot plates of hot pickled sausages and the king prawns with flatbread. For main I had corn fed chicken. Then a flat white to finish.
The kids loved theirs and there was plenty for them. My sausage and burnt onion cream was excellent as was the prawns and flatbread-a really good Intro. My corn fed chicken was yellow and I had two legs on the bone. This was served with broccoli, 3 perfect roasties, creamy root vegetables and burnt onion cream. The chicken was so rich in flavour and the vegetables and sauce was a super twist on a traditional dish-thoroughly recommended. To finish I had a flat white made from a Coffee machine made by Kess Van Der Westin. Started in 1984, Dutch and the only one in NI! It tasted amazing.
Thank you Alana and Vicki and all the staff at The Bullitt and Taylor & Clay for making our afternoon!!
I’ve just made the best duck noodles ever-quote from my 8 year old daughter.
I thinly sliced two Gressingham such breasts skin and all and marinated in some brown sugar and soy sauce. Meanwhile I julienned a green pepper and an inch of ginger. Also I sliced mushrooms, onion and garlic.