La Stoppa’s Elena Pantaleoni
I wish my wines to live for many years
Elena Pantaleoni is part of the “Triple A” movement; you’ll see the sign on some of her wines. What’s it all about? Mostly, it is against the standardisation of wines, the dumbing down, the loss of variety, of personality, of terroir, of local grapes, of character. Agriculturists, Artisans, Artists. Continue reading »
Taste of the Week
Pear & Vanilla Jam
The Big Red Kitchen are the producers of our current Taste of the Week: Pear and Vanilla Jam. This is their own description: The subtle flavour of the pear is lifted by the Madagascan vanilla in this sweet preserve. Pairs wonderfully with almond scones, or on the side of your cheeseboard. It is spot on; reckon Nicola writes as well as she cooks!
And she cooks a lot in that Big Red Kitchen in County Meath. Continue reading »
The post Listen: Ballymaloe Litfest 2016 appeared first on Bibliocook – All About Food. Continue reading »
Derry’s Northbound Brewery names most of its beers after their International Bittering Unit levels. I’ve never been a fan of IBUs as a useful measure of anything you can taste, but I suppose it does give some sort of prior impression of a beer.
70 is the highest they’ve gone so far and, unsurprisingly, is the name of an IPA, hopped with Magnum, no less. Despite the implied power it’s just 5.5% ABV and bottle conditioned so pouring out a hazy orange. Continue reading »
Curious Wines is a Cork-based, online wine retailer, with physical stores in both Cork and Naas. Brothers Michael and Matt Kane are the duo behind the name, and I have been a customer for several years now. Last year, I purchased the wine for my sister’s wedding from them, mainly due to their straightforward manner, bulk discount and promise to take back any unopened wine.
I love calling into either of their stores. Continue reading »
Ahhh….. How the passage of time alters our perception of reality. We look backwards through grease splattered glasses and see ourselves biting through crunchy, crispy batter into flavoursome, chunky, freshly caught cod. This fishy delight accompanied by the most delicious ‘crispy on the outside, fluffy on the inside’ potato chips. Continue reading »
I made it my new year resolution to make more use of Pifko, the Czech pub on Dublin’s south quays, a place which has been quietly stocking more interesting Czech beers alongside the Urquell, Herold and Kozel. I recently found myself with a bit of time on my hands and a need for some hearty food so I dropped in for some roast pork on bramboráky and a nosy at the taps. Continue reading »
I remember a theory advanced some years ago that Jameson had exhausted the pool of potential Irish whiskey drinkers in the United States. To pursue further growth, it would have to pitch lifestyle rather than product. Think cosmopolitan party lubricant rather than heritage craft spirit.
If that was ever true (and it does fit with some Jameson marketing in recent years), it no longer is.
The re-emphasis on craft began, I think, with Jameson Select Reserve, launched in 2010. Continue reading »
Ireland on a Plate
Tripe & onions, and Drisheen
Right in the heart of Cork City is the Farmgate Café. Here, the world meets Cork food, fresh from the nearby seas, local fields and from the English Market downstairs.
As we mingled with customers coming and going last week, we could hear the out of town accents but the loyal locals too were there in force. The Farmgate has managed for more than twenty years to cater for the tastes of both the jet-setter and the native. Continue reading »
Alfred, meanwhile, busied himself in the vegetable garden. … Here, among his asparagus and runner beans, his buckets and hoes, and wearing lederhosen and a loose shirt, Alfred whiled away his mornings, digging the dirt and watering his vegetables…. Alfred also built himself an enormous greenhouse which he named his ‘orangerie’, a reference to the ornate construction dominating the royal palace gardens of Sanssouci, Potsdam, a few kilometres to the south. Continue reading »
Courgettes are like magic beans. You set off for the market. On the way you get conned into handing over your cow for a few small seeds. You return home delighted with your “bargain”, but your mum chucks them out the window in disgust and practically at once they spring forth from the ground and start growing like beanstalks almost before your very eyes! Continue reading »
Three from Colorado’s Ska Brewing today.
There’s a certain sense of rush-job about the branding on the can of True Blonde, the stark canary yellow makes me feel that the brewers may be slightly ashamed of it; that the 5%-er is a commodity beer, designed for nothing more than to fill a space in the line-up. Which is a shame because it’s really rather nice. It’s nearly but not quite clear yellow and has a lovely soft easy-going texture. Continue reading »
Leisurely Lunch In Greene’s
Local and High Class
When I read that Greene’s Restaurant were offering lunch every day of the week (from 12.30pm), there was no stopping me. Off we headed to 48 MacCurtain Street and soon we were seated at a comfortable table with a great view of the waterfall just outside the window. Soon though we were concentrating on the menu rather then the view, €21.50 for two courses, €24.50 for three. Continue reading »
O’Brien’s July Sale
Three to Consider
The monthly sales at O’Brien’s are always worth a look. I’m afraid I was a little late getting to Douglas this time. But the bottles I wanted were still there and here are three of them, from a great selection of close to one hundred! Check them out here. Continue reading »
I thought I’d missed out on Jack Cody’s last-but-one beer completely for this year. There was none to be had at Bloom in the Park, nor any when I visited the brewery back in the spring. It’s a neat little operation on the outskirts of Drogheda – a 10hL system, doing a double brewday twice a week, employing solely whole leaf hops and shipping about 90% of its output in bottles. Thanks to Geoff for showing us around (and giving us a lift back to town). Continue reading »
A traditional Sunday roast, rich Greek moussaka, a warming bowl of Irish Stew. They'd all be nothing without delicious, tasty lamb. It's not just for special occasions or celebration meals – there's a multitude of lamb cuts which are quick, simple and very easy to cook. Given how busy our lives have become, anything which gives us a chance to create something delicious in moments has to be worth a try.
Read more ». Continue reading »
Taste of the Week
From Arbutus Bread
While buying my favourite Medieval sourdough loaf, not the best looking babe in the bakery, from Arbutus Bread at Douglas Market last Saturday, I spotted a knobbly knuckly cake. “What’s that?”
The young assistant quickly replied: “It is made with croissant dough, apple, cinnamon and sultanas.” “Okay. I’ll have one.” And that delicious one is our Taste of the Week.
It costs €4.50 but we got quite a few slices out of it. Continue reading »
I had the particular pleasure of dining out at a fundraiser hosted by a friend of mine Aidan Sheeran, who is cycling from Paris to Nice (in France). He is doing this to raise funds for Pieta House, a very worthy cause and one dear to his heart. I would encourage you to hop over to his fundraising page and be generous. Continue reading »
Nothing says summer more than lunch al fresco under the canopy of one of our massive ash trees on the farm with plenty of salads, warm soda bread out of the oven, and my fresh butter on the table.
Bord Bia (the Irish Food Board) recently asked me to be a part of their “Lamb. Tasty, Easy, Fun” campaign and I couldn’t refuse as lamb is a firm favourite on the farm. Continue reading »
I only went looking for one Kinnegar special but came away with two. Win!
The bonus beer was the last bottle of Bucket & Spade on the shelves in Fresh in Smithfield. This is a session rye IPA, which is a new combo for me, at a bravely low 4% ABV. The appearance wasn’t great: murky dark orange is rarely a good look for a beer. Its aroma makes up for it, though, bringing a heady and almost hot ripe mandarin with a touch of peppery spice in behind. Continue reading »