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Put your back into it

A post by The Beer Nut at The Beer Nut

A slightly uncomfortable topic has been set for September’s Session, though I’m sure plenty of other regular participants will have no problem with it. Natasha from Meta CookBook has called it “The Hard Stuff” and asks what isn’t being talked about in the general beer conversation that should be.  Continue reading »

Five restaurants, one meal, one venue.EAT Waterford 11-13 September

Getting ready: Paul Power, Head Chef, Bellissimo and Emma Lye (11) 

Here’s a heads-up if you like to eat out. Five restaurants, five chefs, one meal, one venue. It’s all happening during the Waterford Harvest Fest the weekend after next, from the 11th to the 13th of September.

That meal will be served five times, once on Friday, three times Saturday and once on Sunday. See all the details here.  Continue reading »

From Longlist to Shortlist

A post by Aoife - Babaduck at Babaduck

After a very long day in the office, I got a lovely little email to cheer me up – this old blog of mine has been shortlisted in the Food & Drink category of the Blog Awards Ireland 2015.  Thanks a million for nominating me and I believe there’s a public vote coming up *cough cough*.  If you’re new to Babaduck and want to know a little bit more about why I do what I do, this is a pretty good story about how it all began.  Continue reading »

Temple Bar isn’t exactly the location that immediately springs to mind for Dublin’s latest fish shack restaurant. Rather than being perched moodily overlooking the sea, Klaw is neatly tucked into a narrow space on the cobblestoned Crown Alley. Owner Niall Sabongi is on a mission to make diners fall in love with fun and casual seafood, and after all, Temple Bar is the party central of Dublin.  Continue reading »

Mabel, Matriarch of Loughbeg Farm
Meet Ginger & Biscuit. Black & Decker too.

Mabel (left) and one of her possible successors.

We are high on a hill on a farm in Lowertown, Schull, County Cork, and have a 360 degree view.

Looking out to the Atlantic we have a splendid view.  Continue reading »

Previously on Liquid Irish…
If you recall, I ended a post a couple of months back on quite the cliffhanger. Oak casks had been used to ferment cider, emptied, then filled with Irish whiskey for a few months. The whiskey subsequently appeared on the shelves as a Cider Cask Finish. But what happened to the cider??
Cut to the present day…
Enter Dan Kelly’s “Full Steam” Cider at last weekend’s Irish Craft Beer Festival in Dublin.  Continue reading »

Mission creep

A post by The Beer Nut at The Beer Nut

I’d only gone to DrinkStore for one specific beer but forgot it had been a few weeks since I was last in, so there was lots of new and previously untasted Irish beer to try. The purpose of my visit was Crossroads, an IPA from Kinnegar which rebadges a one-off called Roadtrip brewed exclusively for McHugh’s off licences earlier this year.  Continue reading »

Taste of the Week
Goatsbridge Barbecued Trout Paté

This Taste of the Week is delicious and easy to make. And we even have the recipe (below) for you! Your main ingredient is Barbecued Rainbow Trout from Goatsbridge in Kilkenny. Just follow Mag’s recipe and add the Paté to a quality toasted sourdough, Pana was the bread used on this occasion. For more about Goatsbridge products, and more recipes, visit their website and online shop.  Continue reading »

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My mum’s sultana scones, leftover bacon & kidney pie, made-by-me sticky orange and cinnamon scrolls; I’d be the first to admit that the things I….  Continue reading »

First Rate Lunch At Bramley Lodge

It was a pleasure to re-visit Bramley Lodge, by Cobh cross, last week and indulge in a super lunch.

Let us begin with my mains: Shin of Beef, honey glazed star anise carrots, celeriac and horseradish mash (12.95). This dish was a soft explosion of flavours. The beef had been cooked for 16 hours and was completely delicious, every little bit tender. And those carrots, shiny and succulent, enhanced the beef as did the mash.  Continue reading »

Breakfast Scones

A post by sheila kiely at Gimme the recipe

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Shopping Tips – 31 August 2015

A post by Wholesome Ireland at Wholesome Ireland

This week the shopping tips are brought to you by the letters:
T: Tired
C: Cranky
S: School Children
M: Blooming Miracle I actually managed to get them done this week.  Continue reading »

At some stage over what remains of the summer, a friend will drop in with a slightly desperate look in their eye. They will ask you how you are and there will be small talk as you wait for the kettle to boil. The friend will be clutching (but studiously ignoring) a mysterious newspaper-wrapped parcel and you’ll frown and wonder if they bring it everywhere with them.  Continue reading »

Meet the Hebrews

A post by The Beer Nut at The Beer Nut

Tom is a beer geek from Israel, currently seconded to a work project in Dublin. Back in June he offered to bring some beers over from home for a tasting. A group of us got together in the Bull & Castle one quiet Sunday afternoon to get an idea of what’s happening in the Israeli craft beer scene.

Under Tom’s direction we started, perhaps unusually, with an Oak Porter from Negev brewery. It’s only 5% ABV but smells a lot stronger.  Continue reading »

You Can’t Hurry Sloe Gin
St Patrick’s Distillery

You can’t hurry Sloe Gin. That’s what Cyril Walsh and Barry Fitzgerald of Cork’s St Patrick’s Distillery told me last week.  The sloes and the gin do their thing together for about three months. No sugar is added. They like to retain the natural tartness of the sloes, though they temper it with “just a drop of honey”.

Another infusion is their Elderflower Gin, the process here taking about a month.  Continue reading »

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If you have never made your own pizza there is literally no comparison to the ones you get from a takeaway or even from a box! By making your own dough and tomato sauce you are guaranteed a far superior pizza only to be topped if you get a real Italian to make it for you!  Continue reading »

Amuse Bouche


They were two of the most cheerfully vulgar creatures I have ever had the luck to meet, but they knew a great deal about food and wine. They analysed and admired each plateful and shrieked with delight over each fancy culinary trick: sprinklings of golden caviar, oysters suspended in sea water en gelée, baskets woven out of rare herbs containing mouthfuls of cheese coated in slivers of white truffle. …. and they sniffed and slurped their wine like cocker spaniels.  Continue reading »

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