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New recipes, articles, site improvements and announcements from the kitchen.

Amuse-Bouche Explore Recipes Read Articles
  1. Amuse-Bouche Published Tuna, Egg and Potato Salad

    GreenBear: A simple layered salad of tender potatoes, flaked tuna, sliced egg, shallots, tomato and parsley, dressed with olive oil and white wine vinegar.

    19:14

  2. Recipe Published New recipe published: Tuna, Egg and Potato Salad

    15:42

  3. Amuse-Bouche Published Yellow Man

    GreenBear: A brittle, honeycomb-style toffee with a pale golden colour and a shatter that you can hear from across the kitchen. Made on the hob with nothing more than golden syrup, sugar, butter, vinegar, and bicarbonate of soda, it sets hard and pulls apart into jagged amber shards with a slight chew at the centre before it fully cures.

    22:55

  4. Version Release Amuse-Bouche Is Now Open

    CulinEire is now officially running as v2.0.0, with a new public section: Amuse-Bouche. It is our short-form kitchen feed for quick food ideas: mini recipes, Irish bites, snacks, sauces, cocktails, plating notes, leftover ideas, chef tricks and behind-the-dish sparks. This release connects the new format to the wider site. Amuse-Bouche posts can link back to full recipes, articles, author pages and future Chef Battle stories, so a small idea can still lead to deeper context. The first public version includes a mobile-first feed, moderation before publication, comments, likes, saves, My Collection support and clean navigation across the site. Follow the CulinEire Telegram channel for launch notes, new recipes, short kitchen ideas and future site updates: https://t.me/CULINEIRE

    Version 2.0.0

    15:37

  5. Site Update

    CulinEire is now installable

    CulinEire now works as a Progressive Web App. On Android, tap Install when prompted. On iPhone, use Share then Add to Home Screen. The app opens without a browser bar, loads faster, and works better on slow connections.

    13:33