FoodFight.ie - Food and Drink in Ireland - The tastiest content from around the Irish blogosphere

First off I want to say thanks to everyone for their kind words and good wishes on our soon-to-be lil’ Murphy baby. It’s always nice to feel the warmth and good spirits from you guys. Right enough of that soppy stuff.
We’re half way through the pregnancy (of course I say ‘we’ like I have any involvement in this part of it but you know what I mean) and I have to say things are going great.  Continue reading »

Here at Chew on That’s Free Food Fridays, we are all about providing the best contests and inside scoop on deals and freebies. Tandoor Chef is a line of Indian foods that add zest and spice to your menu planners. Keep reading to enter our giveaway and the fantastic giveaway direct from Tandoor Chef in honor of National Curry Month!

Tandoor Chef is the leader in restaurant-quality frozen Indian cuisine that is all-natural. Enter to win their free grub!  Continue reading »

Some of Declan Ryan's bread

Artisan baker Declan Ryan of Arbutus Bread, and winner of the first Michelin star in Ireland, talks to Caroline Hennessy for SilverCircle.ie about the resurgence of interest in good quality bread and his grandmother’s recipe for brown soda bread. First published in 2009.
Head along to Middleton Farmers’ Market on a Saturday morning and you can’t miss the distinct Arbutus Bread smell.  Continue reading »

With 20% off Spain in January and February, I thought why get a good paella recipe up and pair it with a few great value wines. For best results, use real chicken stock here. It’s a handy recipe you’re bound to use again and again.  Continue reading »

Main course
Comfort
The Beers
Ying’s Palace
Celebrated the coming of the Year of the Dragon, a little on the late side, with a very tasty meal indeed at Ying’s Palace in Mayfield last night. This is a really well appointed restaurant with a high degree of space and comfort and consistently good food. But, like many Chinese establishments, the take-away business outshines the.  Continue reading »

At Chew on That, we love perusing other food blogs for great ideas about cooking. Today, we’ve decided that our blogroll needs a refresh, so we’ve decided to review blogs in a few categories, and give you some more interesting reads! This week’s topic is all about dessert blogs, and I hope you don’t get too big of a chocolate craving with all these tasty treats!
Dessert First – A Passion for Pastry
Anita at Dessert First is truly a baking professional.  Continue reading »

Hey guys,
I came across this article during my early morning perusal of the social media mecca, Facebook. I can’t remember where I got it from but I figured I’d pass it along. I think one of the hardest things for people to grasp when buying food is trying to figure out what the hell the label actually means. I try to explain to people that all the info on a label is for 1 serving and not for the entire box, container, jar or whatever.  Continue reading »

Is it any wonder that British food has a bad reputation with dubious-sounding dishes such as Bubble n Squeak, Wet Nelly, Clapshot, Huffkins, Singing Hinnies, Tiddy Oggies, Spotted Dick, and my own particular favourite, Toad-In-The-Hole.
I steered well clear of Toad for many years because I thought it might be named after its filling. However, I have since discovered that Toad-In-The-Hole is a Yorkshire-type batter, embedded with meaty sausages, all smothered in onion gravy.  Continue reading »

My first taste of New Zealand Sauvignon Blanc was what started my love for wine. It always helps of course when you’re out there and you’re actually tasting it in the winery. Then I came home and very quickly realised that the overripe branded bulk wines of Oyster Bay and White Cloud are nothing like the wines I tasted in Allen Scott’s, Jane Hunter’s or Cloudy Bay. There’s no cheating the market, you have to pay a little extra for good wines from New Zealand.  Continue reading »

We are at the end of the game season for another year.We were out shooting this week as it is important for the staff to realise where the food comes from and the amount of effort,care and skill is taken in hunting for birds. I only fired one shot as i dont belive in shooting unless i am going to get something I shot a woodcock.  Continue reading »

Last Saturday I visited the Milk Market the first time, a lively Saturday food market entertaining Limerick crowds since 1852. Yes, I know, this is ridiculous for a person living in Limerick for oh, nine odd years, but better late than never, eh?
Anyway, now that I’ve finally made it, I know what all the fuss was about, and why @GastroMama and GastroDad make it a regular Saturday morning habit.  Continue reading »

I’m not gonna lie. Making marmalade this weekend nearly killed me. It also came very close to destroying our beloved kitchen in a single swoop of a sugar boil over. What started as a fun, sweet smelling adventure….even Zen-like at times, turned into a study in wrong utensils, burnt orange peels, arms and fingers, and a massive citrus manicure that would make bathtub shriveled hands look as smooth as a baby’s bottom to boot. So, no, no, no, a Lady Marmalade, I am not.
It was a good lesson.  Continue reading »

A.  Continue reading »

The good folk at Ambrosius Trading, down Tipperary way, have recently acquired the distribution rights to the Alpirsbacher Klosterbräu range of beers and at the beginning of the year were kind enough to send me a sample selection of the range. Alpirsbach, for them as are interested, is in Baden-Württemberg: the south-western corner of Germany. A long way from Tipperary, you might say.Anyhoo, I opened the Pils first.  Continue reading »

One Saturday night a few weeks ago, we decided to go out for dinner. Regular readers of the blog might mutter that this isn’t a surprise. We hadn’t made any reservations, which is the height of folly in the current Dublin dining scene. Despite the economic pressures, good Dublin restaurants are experiencing high demand, and diners really need to reserve tables in advance.  Continue reading »

If you’re looking for a simple casserole for dinner, scout no further! Whether you want to call it a one-pot meal or a hassle-free casserole, you will see that these recipes are easy and don’t require much time. Keep reading to see our favorite new casseroles that make dinner a real treat.
Here are 6 NEW and AWESOME casseroles you can make for dinner.
1. Egg Casserole: A great, fat-free recipe for those watching their waistlines that is still extremely satisfying.
2.  Continue reading »

<img src="http://www.anygivenfood.com/assets/knorrbluedragoncompetition.jpg" alt="Kevin Hui of China Sichuan, Mark McCarthy of Unilever Food Solutions and myself (Ken McGuire) pictured in Meeting House Square, Temple Bar.  Continue reading »

Being Irish we have many classic dishes that are exclusive to my homeland. Beef & Guinness stew, bacon & cabbage, soda bread…I could go on. Every nation and region, for that matter have food that’s indigenous to that area. The other night I thought I’d surprise my good lady with something, a bite to eat that I knew she’d appreciate (and get me some well needed brownie points).  Continue reading »

This dish looks a picture, but it’s actually an easy meal to make. Scallops are so delicious and take absolute minimum effort to prepare and cook. When I cook scallops, I like to pair them with simple flavours to accentuate them rather than drown them out. A quick flash on the pan is enough to release their delicious sweet juicy flavour. They are a little more expensive than most fish, but they’re worth it for their exquisite taste and texture.  Continue reading »

A few days ago, two of my friends Edible Ireland and Like Mam Used To Bake were talking about a recipe for Salted Chocolate Cookies which was causing them some confusion.  It was from a blogger called Orangette and unusually for a cookie recipe, it added milk to the dough which turned it into a batter and first attempt reports weren't good.  I am a big fan of mixing salty and sweet together for the wonderful contrast of flavours so I was curious.  Continue reading »