tips, tipples & table talk – Week 13

We are thrilled to kick off this week’s tips, tipples & table talk with some great news! As well as this, we have a heartwarming-ly delicious brekkie recipe for that brunch dish with a difference. People often ask us about decanting wine, whether it’s worth the time and effort so this week we’ve got a few tips for you on when you decan… and when you decant (sorry).

Enjoy!

Table Talk of the Week: Food & Wine Magazine Awards

“This year’s winner was one of the first places in Ireland to take wine by the glass seriously and still manages to lead in this area, most notably this year, for the stand it has taken on wine pricing. A leader rather than a follower.” – Food & Wine Magazine, Restaurant of the Year Awards 2014

food and wine awards 2014

We, at ely, are delighted to have been awarded Best Wine Experience in Ireland at the Food & Wine Magazine Awards on Sunday. The award was in recognition, not just of our wine tasting education and wine lists, but also our extensive selection of wines by the glass and “inspirational” pricing.

We would like to take this time to say a massive thank you to everyone at Food & Wine Magazine for the much appreciated recognition, to all of our staff for their incredible hard work, and a special thank you to all of our amazing customers for their continued support.

To see more on ely’s wine value price promise (as covered by Forbes) click here.

ely erik&michelle

Tipple Tip of the Week: Decan or Decant?

In our opinion, it’s always worth decanting a wine, irrespective of the cost and there is actually, quite little effort involved! You don’t actually need any special equipment to decant. The only exception is when it comes to a very old wine – its delicate structure may disintegrate when exposed to too much air, so it’s best served straight from the bottle (and poured slowly).

Decanting Wine 3

Follow the guidelines below to make the most of your wine:

  • Leave your bottle standing for at least an hour before you open it, it helps the sediment fall to the bottom of the bottle.
  • Decant your wine – even if you just have 10 minutes before your pizza’s ready, it’s still worthwhile.
  • Either buy a decanter (you don’t have to spend too much), or use any good-sized glass container – a jug or a vase works fine.
  • Pour gently and steadily down one side.
  • Leave to sit somewhere cool until you’re ready to drink it.
  • Remember you can a decant full-bodied white wine, too – especially if it has spent a long time in the fridge.

Learn more about wine in a fun and informal way at an ely wine tasting experience

decanting wine

Taste Tip of the Week: Eggy Bread with Strawberry Jam & Clotted Cream

Growing tired of the usual breakfast fry (“never!” we hear some of you cry) or just fancy a change? Sometimes the simplest dishes create the fondest memories. An unbelievably simple, yet great, Sunday brunch favourite from us here at ely.

eggy bread 1

What you need:

  • 4 organic eggs (yolks only of 3, and 1 whole)
  • 250ml milk
  • 8 slices bread (a doughy white bread works well here)
  • 40g unsalted butter
  • 200g strawberries
  • 150g caster sugar
  • 1 tub clotted cream, to serve
    Serves 4

How We Do It:

  • Whisk 3 egg yolks and 1 whole egg together with the milk.
  • Soak the bread in this mixture for a few seconds, then fry in butter until golden brown, allowing 10g butter per 2 slices bread.
  • Ensure you wipe the pan clean each time to avoid burning the butter.
  • To make the jam, wash the strawberries and remove the stalks. Cut into quarters.
  • Place the sugar in a pot with 3-4 tsp water.
  • Heat gently until the sugar dissolves, then add the strawberries.
  • Simmer for 10-15 minutes. Mash lightly with a fork and leave to cool.
  • Serve the fried bread with the cream and jam on the side, and a pot of your favourite coffee.

Enjoy alternative twists to classic heartwarming dishes at ely bar & brasserie.

eggy bread collage

 

 

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