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Taste of the WeekGranola by Clover Wholefoods

You never know what you’ll come across when buying at the local farmers markets. That is as true in Saturday’s Coal Quay Market as anywhere else. The point was underlined to me once again last Saturday when I bought this granola from Clover Wholefood, a relatively new stall here, run by Raedi Higgins. It is a gorgeous breakfast treat and Taste of the Week. They have lots of good things here.  Continue reading »

This is a melt-in-the-mouth chocolate torte which is flour free, making it smooth and irresistibly rich. The beetroot adds a moistness and a depth of flavour that has made this recipe a firm favourite in Organico Cafe!  Continue reading »

The World’s 50 Best RestaurantsTop chefs and restaurateurs including Mario Batali, April Bloomfield, Daniel Humm and Massimo Bottura debated the future of American dining at The World’s 50 Best Restaurants’ first ever #50BestTalks event in New York on Saturday 11th October 2014. Here they share some of their thoughts on America’s gastronomic identity, the country’s culinary history and changes in the dining scene. (Video by MoFilm).  Continue reading »

Finishing up

A post by The Beer Nut at The Beer Nut

We’re not still in Germany are we? Who’d have thought there’d be so much beer? This post is for some of the odds and sods from my notebook that didn’t fit in anywhere else.
Novelty beer of the trip was one I spotted in Bamberg’s Café Abseits and one I’ve been wanting to taste for a long time. Steinbier Original is brewed the prehistoric way, using hot rocks to boil the wort.  Continue reading »

Jameson Caskmates

A post by David Havelin at Liquid Irish

This is a fun one. The story begins with a pub conversation somewhere in Cork between Midleton’s Master of Science, David Quinn, and Franciscan Well’s founder, Shane Long.
Not holding out much hope, Shane asked if he might lay his hands on a few spare whiskey casks to age his beer in. It turns out all you gotta do is ask. Franciscan Well released its first Jameson cask-aged stout in time for Christmas 2012.  Continue reading »

Halloween Barmbrack

A post by Vicky at S'tasty

Barmbrack (also known as Barnbrack) is an Irish Halloween tradition. It’s a rich fruit cake, made with dried fruits that are steeped in tea and sometimes a little whiskey too. Even though I wasn’t a fan of this fruit cake as a kid, I loved when we had barmbrack at Halloween. The reason I liked the cake so much was because it contained hidden fortune telling treasures. There were rings, coins, thimbles all kinds of things concealed within the cake.  Continue reading »

Have you tried the new coffee craze?

A post by Hannah Dare - Organico at Organico Bantry

Organico Cafe New Location! And an explanation of BulletProof Coffee. By Hannah Dare

Hello everybody! Firstly a quick question – have you been in to see our new Cafe on Glengarriff Road yet? It’s all change at Organico Cafe at the moment! We are very excited about our new location. We have moved – all the way downstairs! Our new ground floor cafe is spacious and stylish and we’re very proud of it. We’re launching our new Menu at the end of July.  Continue reading »

Even with a drop in temperature and the evenings drawing darker by the day, I’m eager to welcome all that winter has to offer. I’m never too dismayed when brisk, winter chills replace our milder autumnal climate. With a colder spell upon us the opportunity to light up the stove arises, and evenings sitting cosily under a blanket on the sofa is suddenly within our reach. Along with the change of season comes the excuse to indulge in quintessential comfort foods.  Continue reading »

You may or may not know that I am now they proud owner of a weekly food column, What To Eat Now, in the Weekend magazine in the Irish Independent. I’m having a blast researching and testing recipes, photographing new shots and sourcing new places to share with you each week.  Continue reading »

Scratch My Pork

Two questions. What are pork scratchings? And who is Matthew Brownie?

Pork Scratchings have long been  associated with England. But similar products were made before England had even thought to use the pork skin as a snack. The Chicharrones originated in Mexico, from Spanish influence and are, Matthew tells me, the first signs of fried Pork Rind that we know as scratchings today.  Continue reading »

I was always good at school and did well in exams. Growing up in the 1980s, the Dingle Peninsula was a much more tightly-knit place than it is today. So tightly-knit that a lot of people were curious as to how well I would do in my Leaving Certificate (the final exam we sit at secondary school and the one that determines our place at university here in Ireland).I was delighted with my results when I received them. Years of hard work and study had paid off.  Continue reading »

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When the virtue of patience was being dished out, I was too darned impatient to wait in line. If only I’d known…
… You see, the thing with Jamaican Ginger Cake is, that while it takes under an hour from start to finish, it is best wrapped and left for 24 hours for the flavours to develop.

All those spices smell so good.  Continue reading »

There is a continuous and growing demand for gluten free recipes with recent estimates showing that 1 in 100 Irish people are intolerant to wheat.  It can often be difficult to replace flour in baking recipes but these brownies, which rely on a dense and rich interior use ground almonds to bind, making them gluten free.  The batter can also be used to make a cake in a 20cm spring form baking tin.  Continue reading »

Temptation Everywhere!

A post by Wholesome Ireland at Wholesome Ireland

I dropped the 6-year-old to school and I walked home with the small boy; like we always do.
Yesterday I had to nip into the Supermarket for some messages on the way and my heart sank. Right at the front door there was floor to ceiling displays of sweets and chocolate based on a Hallowe’en theme. It was a couple of metres long and I have to walk past it to get to the fresh fruit and vegetables.  Continue reading »

The Square Table LaunchedBig Night for Coolea Sisters

Top left: Graham Neville (l) with Lucy and Mark of Ballyhoura Mushrooms.Top right: Cheers! Martina and Yours Truly.

“I wish the two sisters all the best. They have shown great courage,” said Michelin Star chef Ross Lewis as he helped officially launch The Square Table restaurant in Blarney last night. The two sisters are Patricia and Martina Cronin, both originally from Coolea and now well experienced in the restaurant world.  Continue reading »

"I hate carrots but I love carrot cake".  Another gem from the Little Brother who was the happy recipient of this special scary Halloween cake.  I was browsing around TK Maxx last week, purely to help The Hubs buy a new wallet.  It's never that simple – I walked out with a set of Essie nail polish and a new pumpkin head cake tin.  I know, I'm a sucker…  Then, what cake to make?  Continue reading »


A post by The Beer Nut at The Beer Nut

That was a lot of lager and weissbier last week, eh? What about this wave of foreign styles that’s destroying traditional German brewing and replacing it with the same sort of beer you get everywhere else these days? I could have told you before I left the house that no such thing is actually happening, but that’s not to say that there aren’t plenty of German breweries offering something different. You just need to put a bit of work in to find it.  Continue reading »

Being 100% Honest With Myself

A post by Wholesome Ireland at Wholesome Ireland

It’s a vlog update on my fitness goals. I’ve done my second Park Run, and have learned a few very important lessons.

The post Being 100% Honest With Myself appeared first on Wholesome Ireland.  Continue reading »

Amuse Bouche


She drinks too much. Two aperitivos before dinner. A full bottle every night at our table. Afterwards, a night cap or two. Grappa for her, a kind of Italian poitín, and sometimes limoncello. When she drinks, she asks searching questions.’Why haven’t you found a woman, Charlie?’ Why hasn’t she found a man? Not men, but a man. ‘I don’t want to be a serial shagger,’ she says. ‘I want to settle down. It’s almost too late for kids.  Continue reading »