The Hotel School in the Galway-Mayo Institute of Technology, GMIT, will host it’s firstNational Foodie Forum on Thursday February 2nd, 2012.

The event will be an interactive one day experience which will showcase the abundance and varietyof excellent local and artisan produce available in Ireland.  Continue reading »

6 days! SIX days to Christmas, eeeeep. And we all know that the most important thing to do on Christmas eve before you go to sleep is to leave out cookies/biscuits and some milk for Santa. Now I have a … Continue reading →.  Continue reading »

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Simple cocktail that is easy the best way to do this cocktail is just to make large pitchers of it and set them about the room people can help themselves or making this your alcohol free cocktail by leaving out the vodka of course. Rather than measurements here I give you simple ratio.  Continue reading »

Organico Shop

Open from 9.30 till 4.30 on the 24th
Re-opening on Wednesday the 28th Dec till Saturday the 31st (9am till 6pm).
Open from Tuesday the 3rd Jan at 9.30 as usual.

Organico Café

Closing from the 24th to Thursday the 12th of January for refurbishment and annual holidays!
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Organico Bakery

We will be baking on Thursday the 29th, Friday the 30th and Saturday the 31st; and then from Tuesday the 3rd as usual.
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Happy Christmas everyone!!!  Continue reading »

I’ve made a few different types of biscuits before, but like everyone else I’m always looking for something new. Then I discovered Alfajores in a local Argentinean café and it was love at first bite. Alfajores (pronounced alfa-HOAR-ays) are popular cookies in many Latin American countries especially at Christmas time. There are loads of different familial and regional versions of Alfajores, but this version with dulce de leche and coconut is my personal favourite.  Continue reading »

No Shows in Irish Restaurants Costing Businesses.
Irish Restaurants are reporting a dramatic increase in diners making bookings and not showing up this
Christmas.
Adrian Cummins, Chief Executive of the Restaurants Association of Ireland said today “The level on No-Shows in Irish Restaurants have increased dramatically with the vast majority of restaurants reporting 10% plus, no-show.  Continue reading »

Last night I enjoyed champagne (sparkling wine, as it were) flights, cheese and cured meats at a lovely wine and cheese bar on Michigan Avenue in downtown Chicago. One hundred dollars later, I was full and tipsy (as it should be). Keep reading for our best recipes that utilize wine and cheese, whether they come in the form of a rack of lamb, pasta dish or a simple but decadent wine and cheese plate.  Continue reading »

Here comes Christmas. It’s bumper time for retailers, and they should be offering us the sun, moon, and stars to win over our business. With judicious shopping across the supermarkets, you should be able to cut the cost – just watch out for the usual ruses.
So we know that Aldi and Lidl are great value, but what about the big four: who comes up trumps?  Continue reading »

There are only six days to Christmas and most of you will already be licking your lips at the thoughts of dinner. But what of those of you who don’t find the prospect of a turkey dinner followed by plum pudding so appetising? What are you going to do? This is where I come to the rescue. Because I am one of your tribe, particularly when it comes to the sweet treats of the festive season. I don’t like dried fruits.  Continue reading »

A FESTIVE WINE MIX
WINE IN A BEER BOTTLE! WHATEVER NEXT? ON TAP, OF COURSE.
Innocent Bystander, Victoria, 2010 Moscato, 5.5% (Bradley’s Off
Licence)
According to Chris Pfeiffer, the Australian
wine-maker who was in town recently, this wine is taking Australia by storm and
it certainly went down well at the Australian Stickie Tasting in the Hayfield. The
Moscato is imported by Liberty.  Continue reading »

Sinead smiles in Peploe's

Taking the afternoon off work and whiling away a few hours in a top restaurant surely ranks amongst life’s greatest pleasures. For a start, lunch is much, much cheaper, making a trip to an expensive restaurant reasonably affordable. But a long, booze-soaked, lazy afternoon over fine food, followed by a relaxing evening at home or a few quiet pints in the pub holds more appeal than dinner out.  Continue reading »

So without further ado – the winner for the incredible Foods of Athenry hamper is:

Owen Molloy!

Congratulations !!!

I used the same process as I did for my previous draw. I assigned everyone a number and then used Random.org http://www.random.org/ to generate the winner.

As I do not have your contact details, could you please email me your postal details as soon as possible to glutenfreephotos[at]gmail.com.  Continue reading »

I had no idea what to expect from these two: big 75cl corked bottles with a very modernist new-world-wine sort of label, though peer closely at the enigmatic logo (a wineglass on its side? a malt shovel? a man with a crewcut asleep?) and the brewer’s initials are revealed: the ordinarily staid and traditionalist De Koninck of Antwerp. What are they up to? Let’s find out.
I tackled the blonde first: Gusto 1833 is the title, commemorating the year the brewery was founded.  Continue reading »

I have a really good feeling about this Christmas and the whole build up to this years’ big day has been quite wonderful. Like many others, Christmas was always my favorite time of year. I loved every minute of the preparations, the shopping for gifts, the visits to neighbours and friends, the carol services and of course the obligatory Christmas baking. However for the past few years I have found the whole Christmas season to be quite lonely.  Continue reading »

Cooking turkey to perfection
 
Ensure your bird is succulent, moist and roasted to perfection with our turkey how to guide. Complete with cooking times, it eliminates the guesswork on Christmas Day!How do you prepare your turkey?
More tips and recipes
Guide to cooking turkeyRoast turkey recipesTurkey stuffingRoast beef cooking timesMore Christmas tips.  Continue reading »

In the 1970s, there were only a few people making farmhouse cheese in Ireland. Today, though, there are around 50 artisan cheesemakers producing 130 different cheeses, so there’s more choice and variety than ever. But with so much choice, it can be hard to know where to start or what to choose, so I met Elisabeth Ryan from Sheridans Cheesemongers at their Dublin shop to ask her how to assemble the perfect Irish farmhouse cheese board.  Continue reading »

The Sunday Business Post carries some revealing comments from John Teeling, founder and chairman of Cooley Distillery, regarding the acquisition by Beam. The most interesting points:

Sales of Cooley whiskey are up 50% this year, a trend that will see the warehouses run dry by 2014.
To cope with the forecast growth, an investment of €50m over the next 5 years is required. This drove the decision to sell now.  Continue reading »

I’m in the middle of my Christmas baking and I’ve been dying to use a 3D Santa shaped cookie cutter I bought a few months ago but I needed a cookie dough that stays really stable when it’s baked.  After a bit of experimenting, I think I’ve got the perfect buttery crunchy biscuit that anybody would love to receive as a Christmas gift..  Don’t fret if you haven’t got a fancy schmancy cutter like.  Continue reading »

(note: organic job opp at the end of piece!)
If you are visiting Santa at Killarney Farmers’ Market, or if you are lucky enough to eat in the Killarney Park Hotel on Christmas day, the chances are you will encounter organic Dexter meat from Dingle.  Continue reading »