The team behind the hugely successful Dublin ely restaurants came together to produce what in fact turns out to be two books in one – a terrific cookbook and a must have wine reference.
Husband-and-wife team, Erik and Michelle Robson, had their eureka moment while they were nibbling tapas on holiday in Seville. They were so taken with the experience of being able to enjoy a huge selection of great wines by the glass that they brought the formula home, to a Georgian townhouse on Ely Place. It proved to be a winning one. Ely winebar, opened in 1999 offers over 100 wines by the glass, as well as delicious, home cooked food, with all of the organic beef, pork and lamb, sourced from the family farm in the Burren, Co. Clare.
Within a short time after it opened, ely winebar set the standard across Ireland and beyond for its innovative approach to serving wine. The combination of an exciting and extensive wine list and beautifully simple food has earned ely a wide and loyal customer base and the respect of wine writers and connoisseurs across the land. The Robsons have since added two new licensed venues - ely chq at the IFSC and ely hq on Hanover Quay.
In 2009 , the team at ely has pooled their expertise in this new cookbook. the wine and food of ely through the seasons has over 70 recipes, and better still Erik and Michelle have chosen two great wines suggestions to accompany each dish.
They touch on subjects such as choosing, storing and serving wine, how to know if a wine is corked, and advice on the best glasses to use and a comprehensive reference of grape varieties. There are little notes throughout the recipes which give handy hints.Â Illustrated step-by-steps take a closer look at some trickier techniques, such as opening an oyster, or boning a chicken. There's also some great stuff on creating a cheeseboard, serving punchy coffee and mixing cocktails - things that I have to say the people at ely know a thing or two about.
Recipes are grouped according to the season - an integral part of the ely experience – and range from winter comfort food such as chargrilled venison with red cabbage, prunes and roasted fig, to a summery cucumber and crab salad, or a dish of tender organic spring lamb. Desserts such as ely mess, and Jamaican coffee pecan brownies will tempt even the most cautious and reluctant cook. Ely fans of which there are many will be thrilled to find the recipes for the ely fishcakes and burgers.
Hardcover, as new , apart from a red pen line on back cover edge.