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Fontanafredda: important player in Italian wine. Three examples.

The Modern History of Italian Wine (2016), to which we’ll be referring often over the next few months, picks Fontanafredda, renowned for decades for its Barolo, as a key player in Italy’s wine industry. The important company now produces some 7.5m bottles a year and you can find quite a few of its products, including the Barolos, in Karwig Wines.  Continue reading »

Stranger in a strange land

A post by The Beer Nut at The Beer Nut

I found this bottle of Boulevard Tank 7 Farmhouse Ale in Bucharest, of all places, on the beer shelves in a supermarket. Odd, but presumably related to Boulevard of Missouri being, since 2013, a subsidiary of Belgian giant Duvel-Moortgat, and the supermarket a local manifestation of Belgium’s ubiquitous Delhaize chain.
Like the flagship beer at the mothership, Tank 7 is 8.5% ABV and a clear golden hue, big fizz giving it a substantial head.  Continue reading »

Taste of the Week
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Cinnamon Cottage Ratatouille

Irish diners used to have mixed opinions on Ratatouille, mainly because earlier versions weren’t much more than an anonymous mess on the plate.  Continue reading »

I’m a sucker for fruit. I love the taste that makes me feel so alive and that feeling of fresh fruit juice, dribbling through my unkempt beard. One of my absolute favourites is mango. Living here in Ireland, I don’t get that feeling too often as we tend to get a pretty poor substitute for the real thing. The supermarkets conspire with international fruit companies to supply what is oft referred to as ‘market appropriate produce’ to different countries.  Continue reading »

Johnny Fall Down
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Warm Glounthaune slopes ideal for cider apples

A farm that has been recovered from a semi-wilderness is the unlikely scene for a craft cider revolution. Thanks to Dave and Barry of Johnny Fall Down we had a tour of the fields at Killahora (Glounthaune) last week where the south-facing slopes are planted with over 40 varieties of apple.  Continue reading »

In a black mood

A post by The Beer Nut at The Beer Nut

A couple of recently-encountered dark beers today, though their colour is pretty much all they have in common.
To begin, a new dunkel lager from White Gypsy called Dark Lady. I think the Irish beer market has been crying out for a decent dark lager. Could this be our saviour? I thought the fill on the bottle was a little shy but there was no shortage of carbonation, a big meringue of foam forming as it poured.  Continue reading »

Joup.
Sisters Together

Joup. John and Craig (right)

There is a little cafe near the city end of the Ballinlough Road called Joup. Its modest entrance hides a hive of activity, an Irish family business “big on passion when it comes to handmade food, our environment, and well being”.  Continue reading »

Amuse Bouche

A post by Cork Billy at RESTAURANTS AND FOOD

William Ladd also commented on the class differences in beer drinking:
But houses such as most of yours which sell any quantity of draught porter are not the places where a large sale of ale is likely to take place, as it is used by a very different class of customers who usually avoid the other. One house in Patrick St. district would sell more ale than 10 in Barrack St., while the exact contrary is the case with draught porter.  Continue reading »

Gas crack

A post by The Beer Nut at The Beer Nut

Happy St. Patrick’s Day, readers. I’m celebrating it with all due reverence by getting out of the country for a couple of days, but before I left I made sure to wrap the green flag around me by opening the special commemorative beer that The White Hag has released for the occasion. Naturally it’s a stout, 4% ABV, and titled Snakes & Scholars.
They’ve done that nitrogenated-in-the-bottle thing. Or at least attempted to.  Continue reading »

In October 2016, my grandfather, Jim, turned 100. Jim Shortall was born in Dublin’s North Inner City in 1916, a time of great turmoil for the Irish state. Last year, as we commemorated the 100 year anniversary of the 1916 rising, my family was celebrating a joyous milestone for an incredible gentleman who once cycled internationally for Ireland.
Food that would have been common at the turn of the century in working class Dublin might be viewed as unhealthy or unappealing in modern Ireland.  Continue reading »

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Deadly Dinner Deal at Electric Fish Bar

 Always partial to a good value Early Bird, especially if it’s in a favourite place such as the Electric Fish Bar on the South Mall. Spotted this one the other day and we were in that very evening for Two Fish Specials and Two Sides, thirty euro the lot, and available from 5.00pm to 6.30pm.  Continue reading »

Putting…
The post St Patrick’s Day Bake: Irish Stout Blackcurrant Cheesecake Brownies appeared first on Bibliocook – All About Food.  Continue reading »

There are many ‘versions’ of the story of St. Patrick. Given the time of year, I thought I should clarify the situation and give you the cold hard facts about the man. The first thing we know is that he was Welsh. This we know by the type of crosier he carried. There are rumours that he might have been a Scotsman but any sheep farmer knows that the Scottish crozier has a very different head to the Welsh.  Continue reading »

When I started on this Italian odyssey,  using The Modern History of Italian Wine as my main guide, I was prepared to be impressed by the reds, less prepared to be bowled over by a couple of lesser-known whites. But it is well worth getting acquainted with this superb duo.

Colle Stephano Verdicchio di Matelica (DOC) 2015, 12.5%, €16.15 Le Caveau

Its lovely fruit acidity makes it lively and distinctive, and so good with food.  Continue reading »

Tidefail

A post by The Beer Nut at The Beer Nut

To be honest I wasn’t in a big rush to try the third beer from Clearsky, the cuckoo brewery that works (still, I think) out of Hilden in Co. Antrim. The IPA was OK, the weissbier was somewhat ropey, so how would they fare with a lager? I suppose we’d better find out.
Tidefall is 4.5% and a lovely medium gold, though shot through with a slightly worrying haze. I left a centimetre of dregs in the bottom of the bottle but even that didn’t guarantee me a clean pour.  Continue reading »

Taste of the Week
Skelligs Chocolate

The current Taste of the Week comes all the way from the beautiful St Finian’s Bay area of Ballinskelligs in County Kerry: ten delicious Irish handmade chocolates truffles. 

Just five flavours in the box but something gorgeous for every taste. Off to a promising start with the Citrus Delight, then Strawberry and Champagne. Are you getting the picture?  Continue reading »

By special request, I’ve collated some of my best apple recipes, along with a new recipe for an open apple pie, in the one spot. This will make it easy for that somebody who has a glut and there are a couple of savoury options as well as sweet.  My big secret with apples is that I use them instead of a sweetener such as sugar or even honey in recipes.  They boost the flavour in a sauce or a soup and I even use the peel to make my jams and marmalades set.  Continue reading »

Around these parts, having one’s cake and eating it is deemed not to be possible. The same goes in Italy where they say “Volere la botte piena e la moglie ubriaca” – to want the barrel full and the wife drunk. In Hungary, they say “Egy fenékkel nem lehet két lovat megülni” – It is impossible to ride two horses with one butt. I take issue with this defeatism.  Continue reading »

Food, Blues and Brews
The Sharp Knife Ride West Again

Flavour.ie is bringing back talented street food crew The Sharp Knife from Cork City for another night of amazing food in a rural West Cork pub following their hugely successful event in October 2016! 

Kate Ryan of Flavour.ie has created yet another exciting dining event to the ever curious food enthusiasts of West Cork by pairing the kings of extraordinary street food, The Sharp Knife, with Cork’s most successful craft brewery, 8 Degrees Brewing and dropping them into a sleepy West Cork village for a night that celebrates the best of West Cork produce and explores new ways with Craft Beer.  Continue reading »

Put up your dukes

A post by The Beer Nut at The Beer Nut

Late last year, Eight Degrees announced that their winter trilogy would be a bit different this time out. The three new beers would all be released in large-format bottles, each a different style but all aged in Burgundy wine barrels. “The Three Dukes of Burgundy” they’ve called them, and the first two arrived in late November.  Continue reading »