Cabinteely is a suburb of Dublin’s Southside. It is located in Dún Laoghaire–Rathdown, County Dublin, Ireland. Much of Cabinteely is parkland (Cabinteely Park and Kilbogget Park) or open countryside (around Laughanstown and Brennanstown). Cabinteely borders Ballybrack, Carrickmines, Cherrywood, Cornelscourt, Deansgrange, Foxrock, Johnstown, Killiney and Loughlinstown. Cabinteely’s Carnegie library was opened in 1912, and features a tiled roof, copper cupola and leaded windows.

Cabinteely Park, which surrounds Cabinteely House, is an example of late 18th and early 19th century landscape. As with Marlay Park, the landscape of Cabinteely Park was highly influenced by Capability Brown, resulting in the natural appearance of the park. Ponds and informal clusters of trees draw attention to the natural lie of the land in order to give it depth. Other features of this period that can be observed at the park include a high boundary wall, gate lodges with an ornate gate entrance, and a walled garden.

Cabinteely Park covers an area of about 110 acres, and includes a children’s playground and with winding woodland trails and an abundance of flora and fauna, It is a good place to look for rare birds such as the great spotted woodpecker another of Ireland ’s most striking winter visitors is the Waxwing, a species that has been spotted feeding on berries in Cabinteely Park in recent years. As the winters in Europe become increasingly cold, it is difficult for birds to find food. This makes the milder Irish climate more attractive.

There are many types of wildflowers growing in Cabinteely Park. Meadowsweet is a common wildflower in Ireland, found growing in damp areas near streams or meadows. It grows along the river in Cabinteely Park and its light yellow clusters of flowers have a pleasantly scented perfume.

The Japanese style Cafe in the Cabinteely Park is open all day and is such an idyllic spot to stop off and enjoy some food or coffee in the beautiful southside suburb. Located in the stunning setting of Cabinteely Park, depending on the weather you can dine inside in the warm atmosphere or al fresco beside the waterfall. A wide lunch and tea menu is available as well as Japanese cuisine. A fantastic quirky café for catching up with friends over some delicious homemade treats.

Individual Pavlovas with Passion Fruit Curd (Serves 8) (Wellington, NZ.) 


Catherine’s Dish

For the pavlovas:

4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour

For the passionfruit curd:

100g caster sugar
30g butter, diced
2 eggs, beaten
Pulp of 4 passion fruits
100ml lightly whipped cream
3 kiwi fruits, peeled and diced
16 seedless green seedless grapes, destalked
Pulp of 2 passion fruits
100g raspberries
Mint leaves, to decorate

To prepare the pavlovas, preheat the oven to 120°C/fan 100°C/gas 1, whisk the egg whites until glossy, adding the sugar, spoonfuls at a time at maximum speed until thick and glossy.  Mix the vinegar and cornflour together and fold into the meringue mixture.

Line a baking tray with parchment and spoon the mixture into a piping bag with a nozzle.  Pipe small pavlova shapes (8cm or 3 inches), leaving a slight indent on top for the cream and fruit to sit.

Bake for 50 minutes, switch off the oven and leave over night to set.

To make a quick curd, place the sugar, butter, eggs and passion fruit pulp in a heavy-based saucepan and simmer over a moderately low heat, whisking until it is thick enough to hold a trail from the whisk. This will take about 10 minutes. You need to be whisking most of the time.

To assemble, arrange the pavlovas on a cake stand or pretty plate, fold the cream into the curd and spoon some onto each pavlova.  Arrange the kiwi fruits, grapes, raspberries on top.

Spoon over the passion fruit and decorate with mint leaves.

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Fish Molee – Keralan Style Fish Curry (Cabinteely)

Fish Molee – Keralan Style Fish Curry & Lemon and Turmeric Rice.

Contestant Liz Valour’s Dish

“Fish Molee. This one is my favourite and James loves it too. It is my best dish. It is easy and quick and looks effective.”

Half a thumb size piece of ginger.
I teasp mustard seed
1 green chilli finely chopped
10 curry leaves
One small onion finely chopped
3 dried red chillies.
1 tomato preferably not ripe
2 tablespoons vegetable Veg oil
1 tin coconut milk.
Half a teasp turmeric.
1 lemon
Handful of chopped coriander
350 g hake
Coriander for decoration


  1. Heat the vegetable oil.
  2. Add the mustard seed until it spits
  3. Add the ginger
  4. Add the green chilli
  5. Add the curry leaves
  6. Add onion
  7. Add the red chillis. I was given a tip years ago to add them all separately as it enhances the flavour of each spice.
  8. Add the chopped tomato.
  9. Add the coconut milk and a teasp of turmeric and allow come to the boil.
  10. Turn the heat down and add the pieces of hake.
  11. Add the chopped coriander and salt.
  12. Allow to cook slowly until tender.
  13. Squeeze lemon into the dish.
  14. Serve with rice and salad. Rocket Salad is really nice with this dish and chickpea curry.

Lemon and Turmeric Rice

225g Basmati Rice
2 tsp black mustard seeds
2 dried red chillies, roughly crumbled
1 tsp turmeric
Finely grated zest and juice of 1 lemon
3 tbsp finely chopped coriander


  1. Rinse the rice and place in a bowl, cover with cold water and leave for 20- 30 minutes. Drain in a sieve.
  2. Heat a pan. Add a tsp coconut oil, add the mustard seeds. When they start to spit add the chilli and fry for a few seconds.
  3. Add the rice and turmeric and stir fry for a few minutes. Add the lemon zest and juice and coriander leaves. Season well
  4. Pour over 450 ml of boiling water. Reduce the heat to very low and leave it undisturbed for 10 minutes. Fluff up the rice before serving.

Cucumber, Chilli and Mint raita

1 large cucumber, peeled, deseeded and coarsely grated.
250 g Bio live yogurt
1 fresh red chilli deseeded and finely chopped
8 tbsp finely chopped mint
Juice of half a lime
2 tsp of roasted cumin seeds
Salt to taste.
1 tsp honey


  1. Place the cucumber in a fine sieve and squeeze out all of the liquid from it and place it in a bowl.
  2. Add the yogurt, honey, chilli, mint, lime juice and cumin seeds seeds to the bowl and stir well.
  3. Season and chill for 20- 30 minutes before serving.

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Growing up on a farm in Ireland, Catherine can really appreciate the source of our daily ingredients and actively thinks about the way our food is produced. Now third generation at Ballyknocken House, Catherine’s Irish blood and Italian heart is a winning combination.

With her effervescent charm and personality, Catherine Fulvio is an ardent supporter of fresh local produce and one of Ireland’s top culinary stars. Born and raised at Ballyknocken, a working farm, Catherine has an inherent knowledge and understanding of food and cherishes the land and its produce. An expert cook her recipes reflect seasonal, easily sourced, quality ingredients and she is known for her no-fuss approach to food with a twist, often Italian!


Today Catherine is the proprietor of Ballyknocken House & Cookery School and an award-winning author of five cookbooks with three TV series under her belt. As well as hosting regular cookery classes, both public and private in the cookery school, Catherine tours the island of Ireland making appearances at festivals and events, hosting fund-raising Cookery Demonstrations for sports organisations, schools and other public and private events drawing crowds of up to 600.

Back home at Ballyknocken Catherine, and her team of expert tutors welcome international guests as well as playing host to corporate and team building events in the Cookery School on a daily basis. Through her work she has firmly established herself as a familiar face on TV screens both at home and abroad and she plays an important role in educating the next generation on food and food production related issues.

She is a regular on national radio and TV in Ireland and she is also the food writer for one of Ireland top-selling weekly magazines, the RTE Guide, and a regular contributor to the Irish Country Magazine.

She has just completed filming on the second series of Lords & Ladles, with Derry Clarke and Paul Flynn, and this is due to air on RTE 1 in September 2016. She is also currently finishing filming her own TV series, Tastes Like Home which will air on RTE in November. She has worked on two series of A Taste of Success with RTE and a further three TV series under her belt, “Catherine’s Italian Kitchen”, “Catherine’s Roman Holiday” and “Catherine’ Family Kitchen” which have aired in over a dozen countries. She has had live TV appearances in the UK on the ever-popular, BBC Saturday Kitchen and in America on the NBC’s Today show where she has appeared numerous times on the top morning show.

Her latest cookbook, A Taste of Ballyknocken, will be released on October 21st and will be available in all good bookstores nationwide.

An innovative entrepreneur, Catherine continues to expand her career, recently connecting with one of the world’s leading salad bowl producers. Food is the basis of Catherine’s very being, not only is it what she does for living it is how she lives – through her work, her cookery school and her family & home in Ballyknocken House & Cookery School just outside Ashford in Co Wicklow.