Convivium Italian Gourmet

02/08/2026

Grazie a te Giuseppe e al tuo fantastico team per la meravigliosa esperienza!!!

01/08/2026

When in Rome.....
Pleasure to meet this true gentleman!!

18/05/2026

A great shout-out to the amazing team behind

12/12/2025

10/10/2025

Can't believe it is my 5th season on RTÉ Today with Dáithí Ó Sé & !!

10/10/2025

Always great craic back in the kitchen RTÉ Today with Dáithí Ó Sé &

09/10/2025

"Panna cotta al caffè & amaretti"

Recipe, Method & Chef’s Top Tip below 👇
For all of my RTÉ Today recipes please visit Food on RTÉ LifeStyle on RTÉ

Ingredients: Serving 4

500ml fresh cream

8g gelatine leaf

80g sugar

20g instant coffee

Amaretti as per taste

Coffee beans for decorating





Method:

For the Panna cotta,

First of all put the gelatine leaf in cold water for 10-15 minutes.

Pour the fresh cream into a pot, add the sugar and the coffee.

Put the pot on low flame until reach boiling, stirring time to time, turn it off when boiling.

Now drain the gelatine and add into the pot, whisk until the gelatine is fully melted.

Now you can pour the panna cotta into a serving glass and let it rest in the fridge for at least 5 hours.

When ready crushed the amaretti on top and some coffee beans to decorate.

Max’s chef tip: to get a smoother result leave the coffee in infusion with the fresh cream for ten minutes and then filter into the pot. And if you want more flavour add a vanilla pod into the pot with the cream, the coffee and the sugar.



Buon Appetito!!

09/10/2025

"Straccetti con rucola, pachino e grana" (Beef strips with rocket, cherry tomatoes and grana shavings)

Recipe, Method & Chef’s Top Tip below 👇
For all of my RTÉ Today recipes please visit Food on RTÉ LifeStyle on RTÉ

Ingredients: Serving 4

500g minute steak

200g rocket salad

200g cherry tomatoes

50g grana padano shavings

1 clove of garlic

Salt and pepper as per taste

EVO





Method:

First cut the meat it into strips.

Cut the cherry tomatoes.

Then pour EVO and the garlic into a pan, add the tomatoes and let it cook for 2 minutes at high flame.

Take the tomatoes out of the pan, but leave the oil in the pan.

Put the pan back on the flame, add the steak and let it cook for 2 minutes on high flame.

In the meantime season the rocket salad with EVO, salt and pepper.

When ready, plate the meat and put the rocket on top of your beef strips, then the tomatoes, and then pour the oil, left in the pan, all over.

Add grana padano shavings on top.

Max’s chef tip: to make the meat more tender, beat the meat before cutting into strips. This operation will help to cut the meat fibres and that will give you a more tender and less chewy steak.

Buon appetito!