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Enda Kenny feeding a baby milk formula at Glanbia launch

If a picture tells a thousand words what does this one say? It’s enraged people. Mostly women, and mostly those women interested in how feeding formula milk is considered “normal” while breastfeeding is seen as “unnormal”.

Today was the first day in 31 years that Irish and European farmers were able to produce milk without limit.  Continue reading »

Macroom’s Church Lane Restaurant

Blessed to have great food on the table

Church Lane is a multi-room restaurant in the grounds of a church in Macroom. The building itself was originally used as the sextant’s lodge and later as a family home. Since 2012, sisters Laura and Cheryl have been feeding locals and visitors alike.  Continue reading »

Crap, three ways

A post by The Beer Nut at The Beer Nut

This trilogy of beers from Poland’s Łomża brewery presents an interesting case study for students of lager (sure weren’t we all, nudge nudge). The three are all the same style and 5.7% ABV strength, but made with slightly different production methods, for comparison.
The starter, or possibly the culmination since it’s had most done to it, is Łomża Export.  Continue reading »

My Top 10 Easter Recipes…

A post by Donal Skehan at DonalSkehan.com

Easter Sunday is just around the corner so it’s time to get your planning hat on to ensure a stress free Easter lunch. By keeping the menu short and simple, you can enjoy the day as much as everyone else, rather than being tied to the oven! Lamb is my go to main course, served with simple, seasonal sides and a decadent dessert.  Continue reading »

Two Special Days in West Cork
Bantry a Perfect Base

Bantry Library in the morning sun

Just back after two spectacular days in West Cork, two days when the sun shone non-stop. I drove through picture perfect scene after picture perfect scene: the sensational azure blue of the ocean and inlets, the bright yellow of the furze bushes. Just perfect.  Continue reading »

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new test

A post by Donal Skehan at DonalSkehan.com

gfdgdgdg
testingtest.  Continue reading »

Victoria Sponge Peeps

A post by Vicky at S'tasty

Before I moved to America I had never even heard of Peeps®. Now I know that people go crazy for them here, and they are one the most popular Easter candies in America. Peeps are essentially brightly colored chick and bunny shaped marshmallows dusted in sugar.
I must admit I’m not not a big fan of marshmallows – no offence Peeps but I do appreciate that they are the heralds of Easter here, much like Creme Eggs are in the UK and back home in Ireland.  Continue reading »

WHOEVER SAID “don’t mix your pleasures” obviously hadn’t tried the devilishly good combination of wine and luscious Brix chocolates, now available at Curious Wines. These seriously tasty chocs were developed specifically to complement wine by Dr. Nick (“Hi, everybody!”) Proia, an American bon vivant who had for years been frustrated in his attempts to enjoy his two great loves, chocolate and wine, together.  Continue reading »

Shopping Tips – 30 March 2015

A post by Wholesome Ireland at Wholesome Ireland

While these are the grocery shopping tips for the week beginning Monday 30 March, don’t forget that I also have an Easter Egg roundup from last week. I’ve picked out the best of the deals on offer in shops nationwide. I’m not long back from Tesco and the eggs were selling fast.  Continue reading »

demo meat loaf post

A post by Donal Skehan at DonalSkehan.com

testing……. testingtest.  Continue reading »

Bantry’s Fish Kitchen

Simply Fabulous Fish

Wolfe Tone looks out over a sunny Bantry Bay.Breaded mussels (left) and Sea-Bass.

Bantry’s Fish Kitchen prides itself “in having a menu that is almost all locally caught fish and shellfish”. But don’t worry if you are a meat eater, they also serve steak. And some nice desserts too!

They say: “When talking about our fish we focus on three elements, freshness, simplicity, quality.  Continue reading »

There is something so comforting about classic family recipes and this meatloaf is one of those dishes! This is a grown up version of the classic take on meatloaf as I serve it with carrot mash and a red onion gravy but it still has all the classic flavours you want in a meat loaf too.

Even with these additions, my mini meat loaves go down really well with kids. If you’re stuck for breadcrumbs, smash up some cream crackers and they’re a perfect substitute.  Continue reading »

DOP Saint-Mont was created in 2011 for mostly-red wines that are made in an area that is essentially an extension of the more famous Madiran appellation. Vineyards jostle for space here among the cornfields that dominate this agrarian part of France. Saint-Mont’s wines tend to be full bodied and tannic, made from blends of Tannat, Cabernet Franc and Fer Servadou.
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The post Les 3 Chevaliers Saint-Mont (SW France) appeared first on Curious: The Curious Wines Wine Blog.  Continue reading »

Out for a couple

A post by The Beer Nut at The Beer Nut

Wet night. Push the heavy front door of Alfie Byrne’s. Across the threshold and down the steps. The back-and-forth buzz of conversation. And ping-pong. The bar glows at the centre of the dim room, beckoning. A new beer from a well-respected English micro was touted earlier on Twitter. There it is, minimalist design on the tap badge. But due diligence first: a glance across the other options, over and then down to… the handpump.  Continue reading »

The last tendrils of a fading winter are clawing at the door, the world outside my rain streaked window is one of steely greys and bending boughs.
It’s still cold as balls out there.
Spring has most certainly not sprung, and I ain’t coming out until it does. So with food being the cure for pretty much everything wrong with this latitude, I’ve been eating a lot of comfort grub lately. That’s.  Continue reading »

Hot Cross Buns for Easter!

A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog

One a Penny, Two a Penny, Hot Cross Buns!

Video & Music by http://www.youtube.com/user/annshelaann
Hot cross buns are traditionally baked to be eaten during Lent, the 40 days before Easter. The bun acquired mythical properties over the centuries and early literature reveals that the hot cross bun was also known as the Good Friday Bun.  Continue reading »

Double Spud Topped Cottage Pie

A post by Aoife - Babaduck at Babaduck

This week has been a flipping disaster.  Firstly, poor Sandie the fluffy dog ended up at the vets where we found out she has an ulcer on her cornea.  The poor little mush is not a happy dog at all with eyedrops being administered by Little Sis and Lulu forming a two man headlock team every few hours and painkillers hidden in pieces of chicken.  She's feeling very sorry for herself indeed.  Then the next day, I hurt my eye.  Nothing major, I thought.  Continue reading »

Roasted Cauliflower Salad

A post by Vicky at S'tasty

Cauliflower is now trendier than kale. I am kind of pleased by this. Much as I like kale, I won’t miss that awfully ‘cabbagey’ smell you get with cooked kale. I feel like every restaurant I walked into last year smelled of kale. It’s kind of how I imagined Ireland smelled in the 1940’s, when all they had was kale and potatoes as vegetables.  Recently though cauliflower has been springing up a lot more on restaurant menus and I wanted to try some cauliflower recipes at home.  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

…that stupendous civic institution which everyone calls the Boqueria.
It is the hub and heart of both Barcelona’s gastronomy and its everyday eating. Its site was originally occupied by the sixteenth-century convent of Sant Josep and the fourteenth-century one of Santa Maria. Hang me for a gluttonous atheist if you will, but compared to the increase of human happiness afforded by this great market, the loss of a couple of convents is nothing.  Continue reading »