OK, one last beer from the Germany trip and then we’re done. I’m giving it its own post as it was the only foreign beer I drank the whole time.Hop Back is from Tröeg’s in Pennsylvania so is sort-of German-ish. It’s a 6% ABV amber ale and was on draught in Tap House in Munich along with a couple of others from the brewery. Continue reading »
This is a great way of using a whole chicken in a new and exciting way. The blend of spices packs a fantastic flavour punch and is a nice change from the traditional roast chicken we are so used to. This is a real one pot wonder which results in delicious tender meat and even better leftovers! Continue reading »
The Club Brasserie
Good Food by the Lee
I could have been anywhere in France, the trees, their autumn colours highlighted by illuminated by the streetlights, swaying gently in the breeze, distorted reflections in the river, couples walking arm in arm on the pavement, good food on the table inside. But no, I wasn’t eating in a bistro alongside the Midi-Canal. And not in a restaurant by the River Vienne in Chinon. No, I was happily ensconced at a table in Cork’s delightful Club Brasserie. Continue reading »
We’ve had a long relationship where I hand over money to you and watch a few shows a day. I kidded myself by justifying the ridiculous price for television channels as I don’t drink or smoke and we rarely go out. I believed that I had lifestyle of fabulous TV programming and a way to relax at the end of a long day.
See the thing is, it’s not quite true.
When I sit down at the end of a long day I like to watch programmes that are on channels that are free anyway. Continue reading »
When it comes to eating out, I have a mistrust of certain phrases. Words like “artisan” and “homemade” have long since lost any connotations of honesty or rusticity, while “slathered” brings to mind images of medicinal ointment covering an infected wound. Continue reading »
So I’ve been a bit of a little Miss Judgey pants lately. Last week I selflessly tasted too many cakes to count in a sugar haze, and this weekend I will do the same. Savour Kilkenny is set to take place this coming weekend, and I will be donning my elasticated waistbands on Saturday and Sunday alongside Edward Hayden, with Dee Laffan and Gina Miltiadou of Easy Food magazine to judge Kilkenny’s finest bakes in the Easy Food Baking Games. Continue reading »
A post by themotleycru at the motley cru
Taste of the WeekGranola by Clover Wholefoods
You never know what you’ll come across when buying at the local farmers markets. That is as true in Saturday’s Coal Quay Market as anywhere else. The point was underlined to me once again last Saturday when I bought this granola from Clover Wholefood, a relatively new stall here, run by Raedi Higgins. It is a gorgeous breakfast treat and Taste of the Week. They have lots of good things here. Continue reading »
A post by Hannah Dare - Organico at Organico Bantry
This is a melt-in-the-mouth chocolate torte which is flour free, making it smooth and irresistibly rich. The beetroot adds a moistness and a depth of flavour that has made this recipe a firm favourite in Organico Cafe! Continue reading »
A post by CorkBilly at RESTAURANTS AND FOOD IN CORK
The World’s 50 Best RestaurantsTop chefs and restaurateurs including Mario Batali, April Bloomfield, Daniel Humm and Massimo Bottura debated the future of American dining at The World’s 50 Best Restaurants’ first ever #50BestTalks event in New York on Saturday 11th October 2014. Here they share some of their thoughts on America’s gastronomic identity, the country’s culinary history and changes in the dining scene. (Video by MoFilm). Continue reading »
We’re not still in Germany are we? Who’d have thought there’d be so much beer? This post is for some of the odds and sods from my notebook that didn’t fit in anywhere else.
Novelty beer of the trip was one I spotted in Bamberg’s Café Abseits and one I’ve been wanting to taste for a long time. Steinbier Original is brewed the prehistoric way, using hot rocks to boil the wort. Continue reading »
This is a fun one. The story begins with a pub conversation somewhere in Cork between Midleton’s Master of Science, David Quinn, and Franciscan Well’s founder, Shane Long.
Not holding out much hope, Shane asked if he might lay his hands on a few spare whiskey casks to age his beer in. It turns out all you gotta do is ask. Franciscan Well released its first Jameson cask-aged stout in time for Christmas 2012. Continue reading »
Barmbrack (also known as Barnbrack) is an Irish Halloween tradition. It’s a rich fruit cake, made with dried fruits that are steeped in tea and sometimes a little whiskey too. Even though I wasn’t a fan of this fruit cake as a kid, I loved when we had barmbrack at Halloween. The reason I liked the cake so much was because it contained hidden fortune telling treasures. There were rings, coins, thimbles all kinds of things concealed within the cake. Continue reading »
Organico Cafe New Location! And an explanation of BulletProof Coffee. By Hannah Dare
Hello everybody! Firstly a quick question – have you been in to see our new Cafe on Glengarriff Road yet? It’s all change at Organico Cafe at the moment! We are very excited about our new location. We have moved – all the way downstairs! Our new ground floor cafe is spacious and stylish and we’re very proud of it. We’re launching our new Menu at the end of July. Continue reading »
Even with a drop in temperature and the evenings drawing darker by the day, I’m eager to welcome all that winter has to offer. I’m never too dismayed when brisk, winter chills replace our milder autumnal climate. With a colder spell upon us the opportunity to light up the stove arises, and evenings sitting cosily under a blanket on the sofa is suddenly within our reach. Along with the change of season comes the excuse to indulge in quintessential comfort foods. Continue reading »
You may or may not know that I am now they proud owner of a weekly food column, What To Eat Now, in the Weekend magazine in the Irish Independent. I’m having a blast researching and testing recipes, photographing new shots and sourcing new places to share with you each week. Continue reading »
Scratch My Pork
Two questions. What are pork scratchings? And who is Matthew Brownie?
Pork Scratchings have long been associated with England. But similar products were made before England had even thought to use the pork skin as a snack. The Chicharrones originated in Mexico, from Spanish influence and are, Matthew tells me, the first signs of fried Pork Rind that we know as scratchings today. Continue reading »
I was always good at school and did well in exams. Growing up in the 1980s, the Dingle Peninsula was a much more tightly-knit place than it is today. So tightly-knit that a lot of people were curious as to how well I would do in my Leaving Certificate (the final exam we sit at secondary school and the one that determines our place at university here in Ireland).I was delighted with my results when I received them. Years of hard work and study had paid off. Continue reading »
A post by Conor Bofin at One Man's Meat