Jacques. The Gold Standard.
Barbecued Smoked Quail
For 35 years now, Jacques has been setting the standard for restaurants in Cork. With the Barrys’ unswerving commitment to local produce and high class cooking, it looks as if the calm and comfortable Phoenix Street venue will be the benchmark for years to come.
Was in there at the weekend. Continue reading »
I’ve been flipping through the Irish Whiskey Technical File in recent posts (part 1, part 2). The document is a map of the Irish whiskey landscape, compiled by the industry and its trade body, the Irish Whiskey Association. The Department of Agriculture endorsed it and lodged it with the EU. It’s now a map with legal force, staking out territory defensible at home and abroad.
The rest of us should now ponder what we have signed up to. Continue reading »
Over the last couple of years, we have developed a habit of booking ourselves into a hotel for Good Friday. It’s usually a day off from work, so we can usually head to the hotel early and relax for day. Staying as a hotel resident means that we can bypass all the Good Friday palaver that grips the country and finally, it’s a chance to relax before spending some quality time with the family. Continue reading »
Dutch Baby or a German pancake is just like a giant Yorkshire pudding baked in a skillet. It’s made with pancake batter, and puffs up and get wonderfully crisp when baked in a hot oven. It doesn’t take long to make, and is best eaten, piping hot straight from the oven (you won’t be able to stop yourself anyway, just be careful and eat it with copious amounts of vanilla ice-cream).
This is another one skillet wonder dish that is perfect for brunch or as quick dessert. Continue reading »
Myself and the little fluffy dog have been abandoned while The Hubs heads off on his annual Jolly Boys trip. But we're not sitting on the sofa pining away for him, oh no… Firstly, I decided to get stuck into a bit of spring cleaning and dust off the power washer to scrub the patio and the drive. It was exactly like the TV ad as our green and grotty granite slabs were transformed into a pale gleaming vision of beauty. Continue reading »
Treat Meat With Respect
Talking to Avril Allshire-Howe
Avril, and books!
“Meat should be treated with respect.”
So said Avril Allshire during our recent visit to the Rosscarbery farm that she runs with husband Willie and their two sons William and Maurice. The small farm is home to two related enterprises: Caherbeg Free Range Pork and Rosscarbery Recipes. It is also the place where the young sons practice on their racing quads! Continue reading »
If you are a fan of Asian flavours then my fragrant Thai chicken curry is the recipe for you! This curry (or stew) is similar to a green curry and is a fantastic marriage of South-East Asian ingredients flavours. This isn’t a traditional Thai recipe but it certainly embraces Thai flavours as I use coconut milk, chillies, limes and fish sauce to flavour the delicious, savoury sauce! Continue reading »
It has been a while since a new Sierra Nevada beer has impressed me. I suppose that’s not something the brewers of Torpedo need worry about: I’ll continue to be impressed by Torpedo for a long as they make it.
Auditioning today is Boomerang, an IPA brewed using – yes, you’re ahead of me – Australian hops. It’s a very pale chap, the perfectly clear light gold of many a nondescript eurolager. Continue reading »
A big bowl of creamy champ, just on its own, is my quintessential comfort food. As a child my mother would serve it piled high on the plate and each potato tower would have a well of melted butter in the centre. There are many additions that work well with mashed potatoes, such as fresh herbs, roasted garlic or mustard, but one of my favourite ways to serve mashed potato/champ is with the addition of some finely chopped wild garlic leaves. Continue reading »
“I told you to keep Finlandia in this place,” Tim mutters, looking through the bottles, most of them magnums, at the bar. “She never has Finlandia,” he says to no one, to all of us.
“Oh god, Timothy. Can’t handle Absolut?” Evelyn asks…
“Bateman. Drink?” Price sighs.
“J&B rocks,” I tell him…
“Oh god. It’s a mess,” Evelyn gasps….
“The sushi looks marvellous,” I tell her soothingly.
from American Psycho by Bret Easton Ellis. Continue reading »
A Taste of Tuscany
Warm, soft, and beautiful.
Tuscany: warm, soft, beautiful.
Tuscan wines feature in the current Italian wine sale at SuperValu (on until April 29th). I copied the warm, soft and beautiful from one of the bottles and it refers to the region but could well apply to the wines below. The Il Capolavoro is another gem and the Prosecco is well worth checking out. Continue reading »
Spring has sprung! Great news for most of us as we welcome the lengthening of the days, unfortunately for others this means the start of the dreaded hay fever season. Personally I have never suffered from this condition, but I have some family members who do and it can be really miserable. Hay fever is caused by an allergic reaction to pollen causing the release of histamine around the nose and eyes. Characteristic symptoms include red, itchy eyes, and a runny or congested nose. Continue reading »
Taste of the Week. From Gan Gluten
Potato and Onion Tart
If you’re at the Mahon Point Farmers Market this Thursday, you’ll find our delicious Taste of the Week at Clare O’Brien’s Gan Gluten stall. Gan Gluten are makers, bakers, and home caterers of Gluten and Wheat free foods. This is one of our favourites and can be a standalone lunch. Could even be the basis of a more substantial meal, if you add a salad for instance. Either way, it is well worth a try. Continue reading »
I’m not given to amateur industry analysis but it’s always pleasing to see signs of maturity in the Irish beer market: indicators that it’s not all lowest-common-denominator recipes being thrown out for mass consumption, but that there are also enough interested drinkers to support a more diverse offer. And, of course, that there are brewers and breweries with the talent and resources to do such diversity well. Continue reading »
Good news for the organic sector: the scheme is open and payments are up 60%. More here
Richard Hackett spoke at the IOFGA conference and AGM recently. We spoke about Spring growth this time of year in organic farming. (Spring growth part 1 is here)
Oliver Moore: How can organic farmers generate good spring growth without mineral fertilizers?
Richard Hackett: For livestock, planning is key. Continue reading »
High-end Burgundy Wines at Zamora Evening
Excellent Food As Well
Edouard Leach (left) and Billy Forrester.
Zamora got its wine events off to a great start with a superb Burgundy tasting event at the new Academy Street venue last Monday.
The top end wines, three white and three red, came via Bubble Brothers and Maison Francoise Chauvenet who were able represented by Edouard Leach. Continue reading »
It had been 13 years since I last visited Belfast. Back in 2002, I hopped on the Enterprise one cold Friday evening en route to…. Continue reading »