Campo Viejo. Still and Sparkling
Campo Viejo Rioja Reserva 2008, 13.5%, €14.31 Widely available.
Campo Viejo is the “dependable” Rioja. Even in Spain, according to our guide on a recent Tapas Trail. And not just in Spain. It is in the No. 1 Rioja position worldwide. And one can see why, or at least taste why, in this bottle. The wine has been aged for 18 months in French and American oak and a further 18 months aging in the bottle. Continue reading »
Just 24 hours. That’s all we had on Inis Mór. It’s not enough time to do all the things we wanted to do. The last thing we wanted to do was to climb on board a tour bus. Hubby spends enough of his time driving buses so even if it meant we missed out on some of the landmarks, for the most part we walked.
It takes about 3 hours from Dublin to Rossaveal Harbour, where you can park your car to get aboard the ferry. Continue reading »
Taste of the Week. Your Pick!
Trying to break the logjam in the Taste of the Week room. Four beauties to pick from here and, not surprisingly at this time of year, three of them are drinks, two non alcoholic by the way!
A superb ale from 9 White Deer, the new brewery in Ballyvourney.This is their first beer and has great flavour and just the requisite amount of bitterness.Well worth a try and I’ll be on the lookout for their next beers, which willinclude an oatmeal stout! Continue reading »
From the official brewery of the American outdoors comes Mama’s Little Yella Pils, a 5.3% ABV pilsner lager. Yella is right: a brilliant glaring gold, shot through with just a slight haze and topped by a stiff white foam.
I’m sure a brewery of integrity like Oskar Blues brews this from an all-malt recipe, but there’s a certain corny quality to the taste; a sweetness I normally associate with the cheaper ‘n’ nastier sort of lagers. Continue reading »
PEI, it’s potato country here – it’s a big part of who we are as an island, a big part of who we are as a culture
Kendra Mills, Marketing Director, PEI Potato Board
The first thing, the very first thing that Grant, my endlessly amiable guide did when I landed on Prince Edward Island – before lunch, before a cup of tea, even – was to whisk me off to the offices of the PEI Potato Board. Continue reading »
Rabbit was a great food for country people for many years. Continue reading »
I have a special place in my heart for ham hocks. Certainly not the most attractive ingredient to hold a fondness for, but I put it down to my inner cheapskate. I love the idea that for very little money you can produce something delicious. This ham hock recipe doesn’t use gelatin, but if you prefer a firmer setting you could add a leaf of gelatin to the cooking liquid once the ham hocks are cooked. You can also make the terrine in individual Kilner jars to serve. Continue reading »
These are the lightest and most delicious rolls I have ever tasted. They freeze very well too. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon. Continue reading »
This soup is a great favourite in the spring when the nettles are young. nettles are full of minerals and vitamins which purify the blood. In the country nettle tea was also drunk, made by pouring boiling water over chopped nettles, boiling for about 15 minutes, then straining and adding milk and sugar. This was often given to children who had measles. It is said to have been a favourite of St Columcille. Continue reading »
Black Forest Cake is a traditional German dessert that has been well and truly adopted by happy dessert eaters worldwide. Typically, black forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, more cherries, and chocolate shavings. Continue reading »
We’re coming close to the end of my RTÉ One series which finishes up next week. I’ve had such lovely feedback on twitter and facebook and I am so thrilled to hear it has brought back some wonderful food memories for many. In last week’s episode I learned the traditional Irish method of planting potatoes and I got to cook surprisingly delicious cheddar yeast rolls with mashed potato as a key ingredient, in a bastible over an open fire. Continue reading »
Heading to the Kingdom this summer? Eva Schmid of Kerry’s Ard na Sidhe hotel has put together this really delightful and useful infographic on Kerry’s food festivals, cafes and tea rooms, cooking courses, farmers markets and food stores.
The Kenmare Food Carnival has been and gone, but there’s plenty more places left to visit, including the family-friendly Taste of Killorglin in early September. Continue reading »
Friendly Festival at The Slí Eile FarmHarvest Festival in Churchtown
The Slí Eile Farm was the venue for a lively Harvest Festival on Sunday. The Churchtown event had something for everyone: lots of food stalls, advice (on organic growing, men’s sheds), a dog show, entertainment (bouncy castle, pony rides, penalty kicks, archery and more) for the kids, while the adults were entertained with some old fashioned farming, a thatching demo, and music. Continue reading »
This current fine weather will forever collectively be known in the collective Irish memory as “The summer of 2014″ (as compared to the “Floods of 1986″ or the “Snow of 2010″). It will also be known as the year that hordes of aggressive seagulls descended on Dublin, terrorising the urban dwellers unaccustomed to malevolent birds. Anyone bought up in the country will be used to eyeballing gigantic rooks and crows, but this year it is all about seagulls. Continue reading »
I believed that grocery prices in Ireland are expensive; I felt they are steadily on the rise again, spurred on by the report from The Guardian published on Saturday, I’ve revisited my grocery shopping list from a few years ago to see how the prices differ.
One of the things I have noticed is how much prices vary when you move away from a main supermarket. Continue reading »
Krug at Ballymaloe
Patience and perfection
Toast to the harvest! The Krug is served in its special Riedel glasses.
“Champagne is all about pleasure.”
Nicole Brown got widespread agreement on her opening statement at Ballymaloe last Thursday evening. And that agreement was reinforced by the time the audience in the famous Cookery School had sampled the amazing Krug Grand Cuvée. Continue reading »
The Tastefully Yours team pictured at the launch of the Irish Food Co-op in Kilkenny on Friday 25 July 2014.
The idyllic setting of Butler House in Kilkenny was the backdrop for the launch of the Irish Food Co-op on Friday last.
With a physical presence in Piltown, Co. Kilkenny, the newly established Irish Food Co-op brings together seven producers from the south east region under a mantra of “one invoice, one contact, one delivery”. Continue reading »
The newest pair of beers from Dublin-based Brown Paper Bag Project arrived a couple of weeks ago, heralded by a barbecue and garden party out the back of L. Mulligan Grocer where projecteers Colin and Brian introduced the débutantes.
Look at that lovely head
Vlad the Baker is a lager, lagered the proper way in Vyškov, in central Moravia. Continue reading »