Scratch My Pork
Story Of The First Pork Scratchings In Ireland
It’s been a year since I first met the Kiwi Chef Matthew Brownie who lives down in Skibbereen. He was telling me about his new business which is called the No Nonsense Food Company. The company, with the energetic Matthew at the helm, is the engine behind the innovative product range of Pork Scratchings called Scratch My Pork. Continue reading »
In the day job, I do quite a bit of work with a really brilliant photographer called Harry Weir and his handsome assistant Brian. We've found that long days pass even more quickly with liberal helpings of cake. As neither of the lads are bakers, just eaters, the job of making the food falls to me. I had a session booked with them last week and the first thing I heard after the date was confirmed was "what are you going to bake for us". Presumptous pups. Continue reading »
If you’ve been a regular reader of my blog for any period of time, you should know by now that I like a good burger. If you’re a new reader to my blog, let’s get the awkward introductions over, and let me tell you one interesting fact about myself. I like burgers.
I especially like American style or dirty-style burgers. Continue reading »
There are a number of threats facing small to medium sized beef farmers. Beef and sheepmeat are especially vulnerable to cost-benefit analysis involving the EU.
Professor Alan Matthews made a very strong case for a change in land use from livestock to forestry, based on Ireland’s EU climate change commitments. Continue reading »
This morning our gun dropped about 270 pounds of ICM (Improved Conventional Munition) on a smuggler’s checkpoint ten kliks south of us. We took out a group of insurgents and then went to the Fallujah chow hall for lunch. I got fish and lima beans. I try to eat healthy.
At the table all nine of are smiling and laughing……. Voorstadt’s got a big plate of ravioli and Pop-Tarts…. Continue reading »
Mr Jeffares Talks Blackcurrants.
And Des Walks The Walk!
The harvesting machine moves slowly through the rows, a crew of five in attendance. It towers above the plants. But it is a gentle giant.
We were in the blackcurrant fields of the Jeffares in County Wexford watching this amazing mechanical harvest, amazing to those of us who, many moons ago, picked the crop by hand, accompanied by mothers and siblings and neighbours. Continue reading »
Hyde No. 1 President’s WhiskeyReaches Maturity In The Mild West
“Casks have to be treated with care, almost like plants,” said Conor Hyde MD of Skibbereen based Hyde Whiskey.
The Hydes (Conor, his brother Alan and nephew Peter) have been getting used to handling used Oloroso casks over the past few years. “There is still some sherry inside when we get them. And then we have to water the empty casks every few days, so that they won’t dry out and fall apart. Continue reading »
I’m slightly surprised there wasn’t more of a fuss made about the arrival of Firestone Walker beer in Ireland a couple of months ago. By all accounts it was quite a coup by Grand Cru beers to get them over this way. But the first ones just quietly started showing up in specialist beer bars and off licences without anyone making too much noise, in my earshot anyway. I probably shouldn’t complain. Continue reading »
For the month of August we are focussing on natural skincare in Organico, and we have lots of events lined up to help you chose the best natural skincare products for your skin condition – come along for a chat and to try out some gorgeous new products!
Friday 7 August, Ocean Bloom, from 9.30am, Organic, Natural, Seaweed Skincare Range from West Cork, Cheryl Clemison will be in the shop to give advice and introduce her products. Continue reading »
We are just back from a balmy sun holiday, and I am feeling full of energy and happy to be back in the kitchen. As much as I love eating out on vacation, by the end of it I begin to crave some home cooking. In the week we were gone, our garden hit a growth spurt, and we have lots of potatoes, courgettes, tomatoes, berries, and overgrown lettuce trees (even the rabbits are intimidated by them). Continue reading »
Taste of the Week
Focus on Fish
If you’re a regular here you’ll know that we usually have a Taste of the Week, just one at a time. But, shortly after the marvellous Seafest at Ringaskiddy, we are still on a fish trend and have quite a few tasty bits.
Let’s start with Kilmore Quay Seafood. They had a string of products at SeaFest including fish burgers, even fish sausages. Continue reading »
Sometimes you walk into a restaurant and you’re practically blown away. Such was the case for me when I walked into Hanoi Hanoi for a post-cinema Sunday lunch. Hanoi Hanoi is the newest Vietnamese restaurant to open in Dublin and I’d been gradually hearing more and more about it on the grapevine. Continue reading »
36 Hours in West Cork
Not that I was counting!
I was thinking of Garrett Oliver, master brewer at New York’s Brooklyn Brewery, while I was eating lunch at Union Hall’s Coffee Shop last Thursday. Garrett related at the Ballymaloe LitFest how people, on first drinking one of his beers, tell him that it is so good it doesn’t taste like beer. Garrett tells them, with some satisfaction, that what they have been drinking before is not real beer. Continue reading »
This summer has officially been one big rain shower.
But, at least we have gooseberries.
And, memories of sunnier days.
When the weather gets me down, I try to recall my first BBQ in Ireland for a little comic comfort. I wrote a little ditty about it in Irish Country Magazine last year, and thought it would be apropos to share here today, so here goes:
Early on, I figured out that the Irish summer can be quite different from its American counterpart. Continue reading »
Put Pilgrim’s on your camino this year. Forget the sackcloth and ashes. Maybe wear some flowers in your hair - there are gentle people there. You’re heading to the new Rosscarbery venue for a feast of the highest quality where you’ll be received with a calming courtesy.
The menu, from the local fields, nearby seas and wild places, changes from season to season, from day to day even. You won't have the biggest choices but quality shines through even if sometimes the sun doesn't.
You enter a door, surrounded by plants and flowers, and cross those big black slabs to your table - reservations advised. The menu is on just one sheet - see all the local suppliers on the rear, including the local Fish Deli, Tim Yorke from Lisheen, West Cork free range eggs, Hegarty's Cheese, Liam Ryan’s pork and more.
Put Pilgrim’s On Your Camino
Wear Some Flowers in Your Hair
Put Pilgrim’s on your camino this year. Forget the sackcloth and ashes. Maybe wear some flowers in your hair – there are gentle people there. You’re heading to the new Rosscarbery venue for a feast of the highest quality where you’ll be received with a calming courtesy.
The menu, from the local fields, nearby seas and wild places, changes from season to season, from day to day even. Continue reading »
You have to admire the international outlook of Carlow Brewing. Following on from a Japanese-themed Sorachi Ace IPA earlier this summer, two new beers produced in collaboration with brewers from abroad invited to the international crossroads that is Bagenalstown. Continue reading »
Imagine designing for living, based on how nature functions? Permaculture – based on “permanent agriculture” and “permanent culture” – does just that. It’s an intricate, carefully planned ecology of life, of you in all your surroundings, using 12 design principles and five zones.
Bruce Darrell (course tutor) with a group in Cloughjordan
If that sounds a bit highfalutin, it isn’t in practical terms. Continue reading »