In the middle of Ranelagh lies the Brazilian-style restaurant, Rio Rodizio. The restaurant deals with the cuisine of Brazilian Churrascaria which for the regular punter is slowly roasted Irish cuts of seasonal meats including beef, chicken and pork under an open flame cooked to perfection.

Rio Rodizio has a unique way of serving so when you are ready for their meat carvers called, 'Passadores', to serve you, you just turn the disc on your table to green.

Then up to 14 different cuts of meat will then be carved at your table for as long as you want. Use your tongs to place the meat directly from the skewer onto your plate as it is carved. Once finished you just turn your disc to green.

Chef and Co-owner at Rio Rodizio, Garth McColgan, joined Moncrieff in studio today and after detailing his Brazilian cuisine he gave the recipe for a versatile dressing called 'gremolata', which can be used on grilled fish, meat, pasta and as a bread dip.

"Gremolata" by YoAmes

Ingredients

Zest and juice of 1 lemon

1 clove of minced garlic

4T chopped flat parsley

100 mls EV olice oil

Sea Salt

FGBP

Pinch of sugar

Utensils

Knife

Board

Zester or small knife

Bowl

1)      Mix together all your ingredients in a bowl, except the oil

2)      Taste  for seasoning, adjust if necessary and then add oil

"This is a very versatile preparation. You can use it on top of grilled fish or meat, or toss some pasta in it. It’s nice as a bread dip too. You can change the herb to tarragon or basil or anything really. Great with oil fish like tuna, salmon or mackerel."