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

We promise, these are some of the quickest dinners we know how to cook! Keep reading to get the recipes, and answer the question of what to eat tonight.
Crunchy, Juicy, Spicy Ritz Chicken: This coating mix is outstanding on chicken, but would also work well with fish or pork chops. Your taste buds will thank you, and it is so easy to prepare!
Feta & Shrimp Fettuccine: This flavorful feta and shrimp fettuccine will make you want to throw a pasta party for all your friends.  Continue reading »

Just a quick heads up that the fortnightly Dine in for Two for €12.50 offer is back on. The menu features their very delicious Lemon Sole and Mixed Strawberries and Blueberries for dessert, among other tempting treats.
Full menu on the M&S website. Keep in mind that not all the items will be available in all the shops, and some sell out quite quickly.  Continue reading »

Well book 3 has finally arrived! After months and months of work, last night we launched Kitchen Hero: Great Food For Less in Dubray Books on Grafton St.  It was the same venue Good Mood Food was launched in back in 2009, which at this point feels like an eternity ago, but it was a really nice feeling to be back where it all began.  Continue reading »

Picture courtesy The Cake Cafe

Pop-up restaurants, underground supper clubs, shy chefs. Many different names for what is, basically, a meal in an unusual venue, taking place there for one night only – or over a limited time span. But the bald facts don’t often tally with the experience. A gimmick? Yes, sometimes. But inspired cooking is memorable wherever it is found.  Continue reading »

Sami at Star Anise
Sami Ghosn wasn’t taking much credit
for the splendid set of wines he shared with a packed Star Anise at last night’s Wine Dinner, part of the 10th
anniversary celebrations of the excellent Bridge Street restaurant.
Sami, Chairman and General
Manager of the Massaya Company, based in Lebanon’s Bekaa Valley,
said it was easy to make wine there. The local conditions, no.  Continue reading »

Photo: Union Square @Terenure road north, Facebook

 
I reviewed Mayfield Deli and Eatery in Terenure here a couple of years ago and was very impressed. Since it opened I’ve been a happy regular, and was really pleased to hear late last year they were expanding.
Union Square @ Mayfield opened a few months ago. They’ve been out the door ever since, and deservedly so. I’ve been three times since they’ve expanded and it’s been hopping every time.  Continue reading »

The big problem I had with BrewDog’s IPA Is Dead series last year was that they overdid things. Intended to show off the flavour and aroma characteristics of individual hop varieties, I found them for the most part too bitter, too harsh, with the hops shouting so loudly that what they had to say ended up incoherent. So I was slightly trepidatious when I approached this year’s edition. The alcohol has been toned down somewhat for 2012, to just 6.7% ABV from 7.5.  Continue reading »

A.  Continue reading »

Are you planting a large garden this year, or just a couple pots of your favorite staples? Keep reading to see all my tips and tricks for making a great vegetable garden, despite space constraints! And get some great fruit and veggie recipes to boot.
On my balcony, I made a 3′ x 3′ box garden, so I have 9 square feet of gardening space. While that doesn’t seem like much, I’m capitalizing on this space and making as much use of it as I can.  Continue reading »

A lot of people ask me, what do you cook when you have no time? I know it looks like I cook all the time, but when it comes to feeding myself; I am usually very short on time. So to prevent myself from starving I always try to have good quality ingredients on hand. Decent ingredients practically speak for themselves, which means they take very little preparation. Take some free range eggs, fresh green herbs and creamy Irish cheese and you have a beautiful omelette.  Continue reading »

It didn’t really come as a surprise to us when we saw the wine scores for La Pèira in the The Rhône Report back in March. It epitomises the greatness coming from this top terroir, and from a region that is still (thankfully) being overlooked by the masses. I can still hear Aimé Guibert of Mas de Daumas Gassac:
“When I made my first bottles the retailers and buyers came and they laughed at me. They said “we don’t give a shit about your wine.  Continue reading »

It’s been a hectic few weeks in the Sybarite household, what with work and a short break in our beloved Spain. There’s also been a lot of experimenting with new [and old] recipes and some very interesting photography work – all of which has kept me from the keyboard.
Once again, the title of this post comes from Simple Minds, although in this instance, it comes from an album they released in 1980.  Continue reading »

It's May and I have a cold, it's not right. I went out on my bike on Monday after washing my hair, though I did dry my hair and, sans hat, I felt freezing, bombing around the town. I thought 'It's May, surely the jacket, scarf and gloves will do', but no, as I lie, snuffling in the scratcher, scarf and gloves in May do not do. So when you have a cold, or when I have a cold, I develop the appetite of king kong on roller skates, that's hungry.  Continue reading »

Hot off the press. Cronin’s Bar invite you to the next Munster Food Tweet-up!
Come and join us for the fourth gathering of Munster’s food lovin’ peeps who like to tweet ‘n to eat!
This event is open to all food lovers, restauranteurs, chefs, producers, bloggers or anyone who is interested in great food, conversation and of course who tweet and are based in the Munster area.
The agenda.  Continue reading »

Congratulations to Michelle for having the best caption on my last post about our pregnancy. She wrote an amazing poem that knocked our socks off. As promised I picked out three of my favourite kitchen utensils for our winner:
1. Measuring spoons – who can live without them? The great thing about these by Progressive is that they’re magnetic so they’ll keep your drawers nice n’ tidy (and that keeps the missus happy in my house!)
2.  Continue reading »

Last night, I was working at Pat Whelan's first butchery demonstration in Avoca Monkstown (my first freelance job…).  10 enthusiastic meat lovers joined us for an evening of discovery where they learned about using knives safely, the various cuts of pork and the hidden cuts of beef which have been largely ignored, until now.

While this was going on, I was running up and down the stairs like a dervish to keep an eye on the shoulder of pork which I had cooking away in the prep oven.  Continue reading »

THE SEARCH IS ON TO FIND IRELAND’S NEXT MASTERCHEF!
Are you passionate about food and love to cook? Do you constantly impress your friends and family with your culinary skills? Are you an amateur cook with amazing talent? If so, you might have what it takes to impress our judges, Nick Munier and Dylan McGrath and become Ireland’s MasterChef Champion!
Don’t miss out, APPLY NOW!  Continue reading »

Cattle and lamb prices are very high at present, in both organic and conventional marts. What impact is this having on the organic livestock sector? Oliver Moore investigates.
(I’m taking a different approach to the pics or images to accompany my postings here for the next while. I’ll use a thought provoking image with each article, one which may or may not have anything to do with the article below it. Comments on this as a notion most welcome!.  Continue reading »

Food and Drink Spotting
Like a Farm Walk in Ballymloe? See below.
Tony Singh to Represent
Scotland in 2012 Celtic Cook Off in West Cork
Edinburgh born Tony Singh has established himself as a leading force on the
Scottish restaurant scene as co-founder of Oloroso, the
highly acclaimed bar and restaurant in the heart of Scotland’s dynamic capital
city.
For over 20 years, Tony has pushed.  Continue reading »

I made these cupcakes a few weeks ago for Mr. LMUTB’s office.  They vocalised to him that it had been a while since I had baked something nice for them.  People get a bit cheeky like that when it comes to cake, give them a taste for it and they’re not backwards in coming forwards with requests.  They were really nice and went down just as well as the batch of brownies I sent in with them so I kept meaning to make them again for the blog.  Continue reading »