Simply Better ways to Celebrate your Home

October 12, 2025

Join us at the Dunnes Stores Chef’s Live Theatre and meet our bumper line-up of celebrity chefs, producers, homewares and fashion designers.

All in the best possible taste

Our Simply Better brand ambassador Neven Maguire is back and will be cooking up a storm on stage; creating delicious meals for entertaining friends and family with his favourite Simply Better products. Meanwhile, Dunnes Stores brand partners Donal Skehan and Aileen Cox Blundell will inspire you with their go-to recipes for hassle-free mealtimes.

A flavour of what’s to come

Award-winning garden designer and TV personality, Diarmuid Gavin, is looking forward to hosting you at a series of gardening talks on our stage. Then, join Brian McDermott as he introduces you to some of the fantastic food producers behind the Simply Better brand.

On trend with a touch of luxury

Designers Helen James and Carolyn Donnelly will be on hand to offer their expert advice on enhancing your interior spaces and Francis Brennan will share how to bring a touch of hotel luxury to your home.

Meet The Producers

Dunnes Stores works in partnership with over 90 Irish Food & Drink Producers. For the PTSB Ideal Home Show, a handpicked selection of Dunnes Stores’ Simply Better producers will offer you samples of their products at our Simply Better stand. From Irish Farmhouse Cheeses to Simply Better Single Estate Coffee, make sure to pop by to try and buy.

Neven Maguire’s No Bake Chocolate Tart

Serves: 8 – 10
Ingredients

2 Packs Simply Better All Butter Scottish Shortbread
150g Butter
1 Jar Simply Better Hazelnut Spread, plus extra for drizzling if liked
2 Bars Simply Better Colombian Single Origin Dark Chocolate (200g)
1 Bar Simply Better Colombian Single Source Milk Chocolate (100g)
1 Carton Simply Better Single Source Irish Jersey Cream

For the Decoration
1 Pack Simply Better Amaretti Biscuits

To Serve
Simply Better Italian Mascarpone Cheese
Simply Better Achill Island Sea Salt

Method

  1. 1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10” loose base tart tin.
  1. 2. Spoon the hazelnut spread into a bowl and place in the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.

  1. 3. To make the chocolate ganache, put the rest of the hazelnut spread into a heatproof bowl with the dark and milk chocolate with the remaining 50g of butter and the cream. Set over a pan of simmering water and allow the chocolate to melt (or you could use a microwave and melt in short bursts). Stir until smooth and then pour into the tart tin and put in the fridge for 2 hours until the ganache is set firm.
  1. 4. To serve, unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits and then cut into slices and put on plates with a quenelle of mascarpone and sprinkle over some sea salt.

The PTSB Ideal Home Show runs from 17-19 October, RDS Dublin.

Plan your visit and register for your free tickets HERE!

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