Raising the steaks with a top quality cut

by Gazette Reporter

TASTE OF DUBLIN was the usual popular event with lots of familiar faces putting in an appearance at the food fest which took place in the Iveagh Gardens last weekend.
An array of restaurants had stalls in the city centre venue including The Green Hen, the Hot Stove, Rock Lobster and Saba, to name but a few.
Along with that, lots more wine, jewellery, make up and cocktail stands added to the atmosphere as did the taste of Thailand area, which has proven popular over the last couple of years.
One area worth a try-out was the 28 by Aldi restaurant, a specially created spot where Michelin star chef Cormac Rowe, executive chef at Mount Juliet, planned to showcase Aldi’s 28-day dry aged Irish Angus steak – the only Provenance Certified Irish Angus Steak.
This was an intimate affair with only eight people eating at each sitting and a three-course meal was prepared before attendants by Rowe and his team.
The 8oz rib eye and striploin steaks are sourced from certified Irish Angus cattle and procured exclusively from Bord Bia approved farms in County Tipperary.
The cattle are reared to the highest codes and welfare standards and this is the first provenance-certified Irish Angus meat as licensed by the Department of Agriculture, Food and the Marine.
Angus cattle have long been known for producing the finest quality steaks, with marbled, succulent and tender meat for excellent flavour.
The starter was cod brandade, served with lemon aioli, cucumber and chilli salt.
Diners could choose between rib eye and striploin steaks and Rowe then cooked them to order on an open grill in front of them, before serving them up with triple cooked chips, bearnaise sauce and a warm salad.
The meat was deemed really good – succulent and tasty.
There were also pots of dessert from Aldi on offer too. All of this was served up with accompanying wines from Aldi.
This really was a treat in the middle of all the mayhem at taste and guests left vowing to throw some of these cuts on the barbecue this summer.
When the sitting had ended, guests wandered off into the sunshine and disappeared back into the crowd, happy to have secured a seat at one of the hottest pop ups this summer.

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