Wine pairing has become the thing when it comes to impressive dinners as of late. However, the forward-thinking guys in Suesey Street in Dublin have gone to the next level with a whiskey pairing meal, taking place next Thursday 22 February.

Hosted by Niall Tubridy from the Irish Whiskey Museum, this meal isn’t just about the taste, it’s also about the education – each course is paired with an expertly chosen Irish whiskey to complement the flavours of the dish.

Kick off the evening with a pre-dinner whiskey cocktail and you’ll be brought to your seat by Ireland’s best-known Maître d’, John Healy from TV3’s The Restaurant.

Real earthy flavours form the basis of the first course, which includes beetroot and whiskey-cured salmon with smoked salmon paté, pickled beetroot and fennel cress. Served with west Cork Glengarriff bog oak cask whiskey, this is an experimental whiskey that has been matured in an ex-Sherry butt and is finished in charred virgin oak casks – the charring was fuelled by bog oak from Glengarriff.

For the main course, diners will enjoy a deliciously sticky whiskey-glazed braised rib of beef served with crispy onions, creamed potato and honey roast baby carrots, which will be paired with IrishAmerican original whiskey from the IrishAmerican Trading Company. Made from a blend of grain and malt whiskeys aged in American oak barrels, IrishAmerican original whiskey is light in body and has a gentle taste of fruit and spices and a smooth texture.

For dessert, a hot chocolate fondant is served with whiskey gel and mascarpone ice cream and paired with Method and Madness single-pot still whiskey from the micro-distillery at Midleton. This whiskey has been matured in sherry and American barrels and finished in French chestnut.

The whiskey dinner at Suesey Street with The Irish Whiskey Museum takes place on 22 February at 7pm. Priced at €55 per person, diners will enjoy a three-course meal with whiskey pairings an a complimentary whisky cocktail on arrival. To find out more, visit www.sueseystreet.ie.

Glenilen Farm extends dessert range

This week we launched our 2018 Women & Agriculture Awards, brought to you by Irish Country Living and FBD Insurance (check out pages 8-9 for more details). One of our previous winners was Valerie Kingston from Glenilen Farm – and what a deserving winner.

Valerie and her husband Alan brought their family-run dairy farm in Co Cork to national success with their authentic farmhouse range of yoghurts and desserts. Now they’ve just added to that portfolio. If you’re having a late Valentine’s celebration this weekend, they have a twin pack of their lemon cheesecake, strawberries & cream and chocolate mousse (€3.50).

The lemon cheesecake is Glenilen Farm’s most popular dessert, made with real lemon juice and the Kingston’s quark soft cheese. Lots of companies proclaim the simplicity of their ingredients but you have to give Glenilen Farm credit for bringing it to the next level. On their YouTube channel, Valerie shows viewers just how authentic their desserts are by showing how to make them at home.

Check out their Facebook page, www.facebook.com/glenilenfarmdairy.

Wholly Cow

The food scene is Galway is buzzing and there is now a new edition where the focus is on Irish beef. Wholly Cow Burgers opened in Newcastle recently with a serious nod to local, fresh food. It’s so local that not only is the beef Irish, most is coming from inside the county borders and is supplied by Colleran’s butchers.

This crew is keeping it simple with five burgers on the menu. Some might be tempted by the burger with venison sausage, aged Dubliner cheddar and star anise marmalade, but for us it’s the Cashel Blue burger with crispy smoked belly bacon, Cashel Blue cheese and homemade red onion relish.

Cooked to order, head chef and co-owner Val has been pickling vegetables, including Wholly Cow pickles, and making his very own signature sauces to complement. For vegetarians, there is also the option of the Wholly non-cow veggie chickpea and coriander patties. For bookings, call 091-586 888.

Tapas Tour

We know lots of our readers have, over the years, embarked on the Camino de Compostela walk. Whether it’s for mental headspace, exercise or to meet new people, for many it can be a life-changing trip. The area is home to tapas, so once you have finished your days of walking, many relax and enjoy the town of Santiago de Compostela one tapa at a time.

Caminoways.com organise a tapas trail that takes you through the old town, unveiling its hidden secrets and Galicia’s exceptional cuisine. Some local produce worth tasting includes pementos de padron, amazingly delicious little green peppers smothered in olive oil and sprinkled with a bit of sea salt. Pulpo Galician-style octopus is a traditional dish also worth travelling for and although you’ll find gambas on many Irish menus, there is nothing like enjoying garlic prawns in the sun. Available from March to December, €55 per person. See www.caminoways.com.