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Archive for April, 2013

I love blood oranges – they look so dramatic when you cut through the flesh. It’s like an orange with added drama. You rarely see them though, so whenever I do, I always have to buy at least one. Usually I just eat them as they are. However, this week when my veggie box arrived I found some delicious friends for my blood oranges -soft green spinach and perfectly pink radishes. So, I whipped up this simple salad to enjoy on a beautiful sunny spring evening in Seattle.  Continue reading »

When I lived in New Zealand, I was exposed to lots of unfamiliar ingredients and food terms. Things like kumera and feijoa were unknown, Egg and Bacon Pie and Ginger Crunch new taste sensations, and what the hell was silverbeet? One of my most trusted companions through the world of pumpkin, tamarillo and gurnard was…  Continue reading »

This week, we’ve got a fashionable and practical giveaway for you! It’s a lunchbox from Prêt a Paquet, who make some pretty chic items. Keep reading for how to enter to win this awesome lunchbox!
Prêt a Paquet is a chic, innovative lunch container company launching an exclusive collection at Target this April.  Continue reading »

La Pergola is the only three star Michelin restaurant in Rome, where Executive Chef Heinz Beck oversees an eye-wateringly expensive menu. If you were to opt for the tasting menu, you would leave €210 poorer and that’s without wines. Even with a bargain basement Ryanair flight to Rome, that would put a dent in anyone’s pocket.  Continue reading »

Tomas Clancy at The Crawford

We are not impressed.
John Hogan’s statue of
William Crawford looms over the wines.

In the Crawford Art Gallery last night, wine lover Tomas
Clancy dispelled any romantic notions we might have had held about the early Wine
Geese, saying that these Irish were “people on the make”.  Continue reading »



The Challenge Steve competition was set up to celebrate the launch of Knorr’s two new ‘Ridiculously Versatile’ sauces as part of its popular Knorr Create More Concentrated Sauce range: Knorr Create More Spicy Tomato Concentrated Sauce and Knorr Create More Tomato & Basil Concentrated Sauce.


Knorr Create More range

Challenge Knorr’s Chef “Versatile Steve” and be in for a chance to WIN an IPad Mini!

The Challenge Steve competition was set up to celebrate the launch of Knorr’s two new ‘Ridiculously Versatile’ sauces as part of its popular Knorr Create More Concentrated Sauce range: Knorr Create More Spicy Tomato Concentrated Sauce and Knorr Create More Tomato & Basil Concentrated Sauce.  Continue reading »

No, is the short answer. And if we did the wines wouldn’t have a very long shelf life, and would taste unappetizing, dull and cloying.
Acid is naturally present in all grapes, and most wines have a pH between 2.9 and 3.9 (similar to orange or tomato juice). Between 0.6% – 0.7% of a wine’s volume is acid – made up mostly of tartaric and malic acids (the latter gives a Granny Smith-like tartness).  Continue reading »

Food will be one of five themes featured when the Ring of Cork festival is held in Midleton next month…
There will be live cookery demonstrations by renowned Cork chefs including food writer and cook, Lilly Higgins. Artisan food producers and stalls from all over the South and East Cork area will showcase the finest delicacies and delights on offer in the Region. Tastings and market stalls will ensure that visitors really get a taste for the Ring of Cork. Read more here.  Continue reading »

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Cashel Blue in Safe Hands

Cashel Blue, at 3 weeks. See the needle holes made to allow the blue develop

“One sunny summer’s day my daughter Sarah and I were watching my husband, Louis, herd his cows in from pasture. What a deliciously rich and creamy milk they gave! I started to experiment. Eventually, in 1984, I created Cashel Blue, a cheese I believe truly represents the outstanding quality of Tipperary milk.  Continue reading »

So I present to you pecan pie brownies. I had been thinking I would bake them into an actual pie meaning a pie crust. But on Sunday, after spending way too long cooking a recipe from someone I trust very … Continue reading →.  Continue reading »

Some people out there have asked me why I don’t monetise my blog. I’ve also been asked if I blog just for free samples and do I blog just to get my foot in the door for other opportunities. I think I need to make it clear what I’m doing here on my little blog.

I do not monetise my blog, because I don’t want to. When blogging becomes a job and a constant ‘how do I make money for content’, I feel a blog looses focus.  Continue reading »

After a hectic start to the week, I wanted to make some yummy treats, but didn’t want to pull out the stand mixer.  The older boy wanted to help with the baking so these ginger crumbles are a great way to bake with the kids involving minimal fuss and equipment.This week has been busy, crazy busy, some days I don’t know whether I’m coming or going.  As I said earlier to a fellow blogger, my to-do list is now extending below my whiteboard.  Last Sunday we went pig training at Oldfarm.  Continue reading »

Roll up! Roll up! If there was one event we ran last year that captured folks’ imaginations, it was the Curious Mystery Bus Tour. Well, we’re up to our old capers again.
On Thursday 23rd May, we’ll be taking a bus load of Curious Wine Club members on a mystery tour to a top-secret location in Cork (last year it was Aperitif in Kinsale).  Continue reading »

Morrison Grill, Ormond Quay.

A post by thesilverchicken at thesilverchicken

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Morrison Grill, Ormond Quay.

A post by thesilverchicken at thesilverchicken

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Morrison Grill, Ormond Quay.

A post by thesilverchicken at thesilverchicken

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