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Archive for December, 2013

2013 : What A Year

A post by Aoife - Babaduck at Babaduck

12 months seems like such a long time but for me, 2013 has flown by in the blink of an eye.  So much has happened, mainly good with some sadness, and this is a chance for me to do a month-by-month roundup of what was memorable for me in 2013.

Read more ».  Continue reading »

Top restaurant posts 2013

Aubergine & Roast Pepper Parcels at Chapel Steps

For the second year running, Bandon’s Chapel Steps tops the restaurant charts. This year’s post didn’t score quite as high as the 2012 review but still, thanks to the many fans of this lovely restaurant, came out ahead. Good performances too from newcomers like Brendan Cashman’s Gallo & Galettii in Wilton, Finn’s Table in Kinsale, and the Greenroom at Sage in Midleton.  Continue reading »

Simple ingredients, magical food !

I learned to tango in the basement of a Dublin pub some years ago. When I say “learned” I mean my head learned quite a bunch of fancy steps but failed to pass this new knowledge on to the rest of me.

However, I quickly came to understand that if you learn the general shape of the dance and can follow a lead AND you have the great fortune to be landed with a good dance partner, you’re laughing.  Continue reading »

Feta and Pomegranate Salad

A post by A Cookbook Collection at A Cookbook Collection

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Feta and Pomegranate Salad

A post by A Cookbook Collection at A Cookbook Collection

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Thinking of stocking up on a few beers for New Year? Or for some other celebrations over the next few days? Check out my recommendations….  Continue reading »

My Highlights of 2013…

A post by donalskehan at DonalSkehan.com

Phew is that it?  Continue reading »

via Instagram http://instagram.com/p/ijqE2gwN84/.  Continue reading »

A.  Continue reading »

The turkey has been stuffed and roasted, the ham glazed and sliced, presents unwrapped, the green bin stuffed to bursting and the dishwasher pushed to its limits. Christmas seemed to come and go in the blink of an eye this year. Or was that just me? It has been pretty perfect though. I have had lots of quality time with Mr. LMUTB. We spent Christmas Day with my family, and St. Stephens Day with Mr. LMUTB’s.  Continue reading »

Flavours of Christmas

(but may be tried at any time of the year!)

Bubbles from the Loire

Ummera Smoked Chicken (served with a Cajun Potato Salad). Lovely contrast after days of turkey!

Rwandan Coffee, the Cup of Excellence award winning Maraba Sovu 2012 lot #14,  via Robert Roberts Connoisseur Club.

Organic Pink Bubbles (made from Cabernet Franc) from Chateau Miniere and Domaine du Clos d’Epinay Vouvray Brut. Souvenirs of the summer holidays in the Loire Valley.  Continue reading »

Miena and I used to work together in an industry as unrelated to food as possible. Considering we both worked for a company that had less than 10 employees it’s pretty amazing that two of us have ended up following our passion for food.
Passionate is a great word to describe Miena herself.  Continue reading »

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Time gentlemen

A post by The Beer Nut at The Beer Nut

It’s hard to believe we’re already on year five of Messrs Mogg and Dredge’s annual round-robin beer awards thingy, The Golden Pints. As with all regular awards programmes, it’s hard work striking a balance between the same parties getting the nod every year and the pass-the-parcel effect where taking the gold is just a matter of waiting until everyone else has already had it.  Continue reading »

As 2013 draws to a close, or more accurately, is blown across the Irish sea by hurricane force winds, it’s time to get retrospective. Stitch and Bear have downloaded the blog viewing numbers from Google Analytics and have very scientifically determined the most viewed posts (ably assisted by a few cocktails). Please note that this is limited to content produced only in 2013 and is weighted by the age of the post.  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

Favorite food and drinks?
Spaghetti, strawberry shortcake with whipped cream and banana cream pie. I like typical soul food too – greens and rice.

English food?
Oh god! man. See, English food, it’s difficult to explain. You get mashed potatoes with just about everything, and I ain’t gonna say anything good about that!

 from Jimi Hendrix, Starting at Zero compiled by Peter Neal.  Continue reading »

This is one of those blogposts that isn’t really about me. If you’re a regular reader you’ll know that as a family we follow the “whole sum” method when it comes to parenting/living our lives.  It’s not just about eating well and our friends and family know this too!
With the kids, school and home commitments sometimes it’s more practical for my husband to get out and volunteer to do activities.  Continue reading »

Most Visited Posts in 2013
1
Sharkey Meets Ike. Ex US Pres in Cobh 2,587 hits
2
Speciality Nights at Chapel Steps
3
The Black Pig Wine Bar
4

Island Bakery celebrates 1st birthday with opening of first mainland outpost

5
Campo Viejo Tapas Trail comes to the streets of Cork
6

Brendan is back with Gallo & Galetti
7
Magic at Myrtleville: Bunnyconnellan’s
8
Titanic Bar & Grill
9
Cullen Wines at Cafe Paradiso
10
Glounthaune Days
11

In Praise Of East Cork.  Continue reading »

I love fattening foods. There, I said it. As much as I force myself to exercise, drink green tea, and try to be healthy, I can’t escape my attraction to butter, fat, and calorie-laden foods. One of my favorite fat foods is the humble cookie bar. You might call them blondies, but I call them heaven. Keep reading for one of the most outrageous, ridiculous, and absurd recipes for this fattening dessert that I could find.  Continue reading »

Electric. Easy to Book. Hard to Leave.

Halloumi

It was a busy holiday lunch-time in Electric. But all was calm, bright too for a spell with the brown river surging by outside in the south channel. The calmness inside though had nothing to do with the weather, just the efficiency of the team in this popular South Mall Restaurant. Busy as they were, they got it all right at our table.  Continue reading »