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Archive for March, 2014
One more time at #fuerzabruta, what a beautiful thing, thanks fabulous Argentinians and #limerick2014
A post by Valerie O'Connor at Val's Kitchen
Raw Milk – why is it so important?
A post by Keith at biabeag (small food)
[Review] Campagne, Gashouse Lane, Kilkenny
A post by dudara at Stitch and Bear
Sometimes the lure of one’s hometown is too strong and people find themselves drawn to return. Such was the case for Garrett Byrne, formerly of Dublin’s Chapter One and his partner Brid Hannon. His decision to set up shop in his hometown has been thoroughly validated by the success of his Campagne restaurant, which recently earned its first Michelin star. However though, this is old hat (or business as usual) for Garrett, who was Head Chef at Chapter One when it won its first star. Continue reading »
CARMENERE’S STORY is by now well known. Originally big in Bordeaux, it wasn’t re planted in the region after the ravages of phlloxera (a vine-killing louse) in the late 19th century, the reason being that it didn’t take well to being grafted onto phylloxera-resistant American rootstocks, and was in any case a pain generally to grow in Aquitaine’s tepid climate. Continue reading »
Sushi, from a single grain of rice
A post by Ken McGuire at Any Given Food
Hironori Ikeno takes pleasure in creating some of the world’s smallest sushi servings from his restaurant in the old Tokyo district of Nohachi. Each piece seemingly packs quite a distinct taste.
Hit play on the video link above or check it out here.
The post Sushi, from a single grain of rice appeared first on Any Given Food. Continue reading »
Moroccan Spiced Turkey Kofta
A post by Vicky at S'tasty
It’s probably a little too early to think about barbecuing, but the sun is shining today and this recipe always excites me about the summer. I normally make these turkey koftas on a griddle pan in the kitchen, but these spicy koftas are also delicious grilled on a barbecue. The mince is spiked with Moroccan spices and left in the fridge for a while so that all the flavors mingle and infuse. Continue reading »
Mid-week Magic by M. Petit. Oyster’s English Market Menu.
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Mid-week Magic by M. Petit
Oyster’s English Market Menu
Every Tuesday Alex Petit, Head Chef at Oysters, takes a walk through the English Market on the lookout for ingredients that he’ll then transform into a magicial meal for their Mid Week Market Menu, four courses every Wednesday evening for just twenty five euro. The Frenchman turns out amazing food, indeed amazing value. Well worth a try and Very Highly Recommended. Continue reading »
“Natural”, “Artisan”? – nonsense? Get involved in the discussion on use of food marketing terms in Ireland
A post by suzanne at basketcase
This is something that constantly amazes me; I pick up a pack of Danish sausages in the supermarket (often distributed by big Irish brands) who neither state the country of origin or make ridiculous claims of it being a cutsey farm product rather than mass-produced factory food using the lowest acceptable standards, sold at the lowest possible prices.
The Food Safety Authority of Ireland have announced a public consultation on the use of food marketing terms in Ireland. Continue reading »
FEAST: A Dinner Journal- Spring Shoot…
A post by donalskehan at DonalSkehan.com
The fourth issue of FEAST: A Dinner Journal is just about to be released and I can't wait for you to see the results. Back at the end of January we shot the final feast in Hunter's Hotel just outside Dublin. In this issue we are exploring the Wild Atlantic Way which runs right down the west coast of Ireland so as you can imagine we were spoilt for choice when it came to fantastic producers and beautiful scenery. Continue reading »
Lemon Spaghetti
A post by A Cookbook Collection at A Cookbook Collection
Lemon Spaghetti
A post by A Cookbook Collection at A Cookbook Collection
Always Read The Label
A post by Wholesome Ireland at Wholesome Ireland - Irish Food & Parenting Blog
Normally when I go to the supermarket I have my route planned, I know the areas I want to shop in, the things I want to buy and a fair idea how much it’s going to cost me. There are certain items you need to watch out for and here are a few that have […]
The post Always Read The Label appeared first on Wholesome Ireland – Irish Food & Parenting Blog. Continue reading »
Review : Japanese Soul Cooking
A post by Aoife - Babaduck at Babaduck
Soul Cooking isn't usually a term you associate with Japanese cookery. In fact if you ask most people what Japanese food is all about, they usually respond with one of two words : fish or sushi. I was very interested in reading Japanese Soul Cooking by Tadashi Oro & Harris Salat when it landed on my desk and learning more about what defines food from Japan's kitchens and streets.
Read more ». Continue reading »
I just can’t get enough of this #aroilimerick street food stuff
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1lTKmzU. Continue reading »
Have Your Say on the Definitions for the Description of Irish Food Products
A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog - @IrishFoodGuide
• Artisan/Artisanal
• Farmhouse
• Traditional
• Natural
Here are the proposed definitions for the following Irish Food Marketing Terms:
Artisan/Artisanal
The terms “artisan” or “artisanal” or similar descriptions using these terms should only be used on foods that comply with the general legal rules governing the use of marketing terms and in addition can legitimately claim to have all of the following characteristics:
2. The processing method is not fully mechanised and follows a traditional method
3. The food is made in a micro-enterprise at a single location
4. The characteristic ingredient(s) used in the food are sourced locally, where seasonally available in the required quantity
Farmhouse
The term “Farmhouse” or similar terms that create an impression that a food originates on a farm e.g. “farmer’s choice” should only be used on foods that comply with the general legal principles governing the use of marketing terms and in addition can legitimately claim to have all of the following characteristics:
1. The food is made in limited quantities
2. The food is made in a micro-enterprise
3. The food is made in a single location on a farm
4. The characteristic ingredient(s) used in the food has been sourced locally, where seasonally available in the required quantity.
It is acknowledged that there are certain foods that have used the term ‘Farmhouse’ for many years to mean that the food has a rustic look or a coarse or a chunky texture. Such terms used on these specific foods are well understood by the consumer and therefore the term ‘farmhouse’ may continue to be used on the following foods even if they do not have the four characteristics specified above:
- Bread with a split and rounded crust with or without flour dressing
- Soup made with coarse cut or chunky vegetables
- Paté made with a coarse texture
In addition a derogation is also necessary for fresh pasteurised milk and cream since these are short shelf life products where processing occurs close to the farm within a short time period. Although the use of the term ‘farmhouse’ to describe these products would not be acceptable the use of the term ‘Farm Fresh’ has been associated with such products for a number of years and may continue to be used.
The Food Safety Authority of Ireland (FSAI) has just announced a public consultation on the use of Food Marketing Terms in Ireland.
The consultation is based on a Draft Code of Practice aimed at protecting the integrity of certain marketing terms on Irish food with the intent of protecting the interests of the consumer and the small food industry. Continue reading »
Sunshine on my lunch, fried rice with peas and ginger with duck egg on top
A post by Valerie O'Connor at Val's Kitchen
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Foot-treading has its merits! Douro Delight.
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Foot-treading has its merits!
Quinta do Judeu
A Cracking Douro Red.
Quinta do Judeu Corgo da Régua 2012 (Douro), 14%, €13.99 at Curious Wines, other stockists
If you thought foot-treading in wineries was a thing of the past, think again. It is alive and kicking, at least in the Douro region of Portugal. Continue reading »
Caerphilly does it
A post by The Beer Nut at The Beer Nut
I felt like apologising to my bottle of Silures as I poured it: eight months in the fridge, six weeks past its best-before. My first Celt Experience experience should have been under more appropriate conditions. What I got was a hazy red-gold pale ale, at a sessionable 4.6% ABV smelling of hard toffee and lavender. The sweetness and old-lady-perfume are there on tasting too, and there’s a lasting oily residue deposited on the lips, but it feels like the middle is missing. Continue reading »
Homecooked Bakery: Mikado Cake…
A post by Joanna Carley at DonalSkehan.com
This rather fancy looking cake is an homage to my favourite biscuit when I was growing up- The mighty Mikado Coconut Cream, with a crumbly biscuit, jammy centre and marshmallow peaks topped with dessicated coconut! My resulting cake creation takes the best of it by combining a light sponge cake with a sweet marshmallow frosting, jam and of course coconut on top! Continue reading »
Mikado Coconut Cream Cake
A post by Joanna Carley at DonalSkehan.com
When I was growing up, if Mikado biscuits were in the house, they didn’t last long. This cake is a small homage to them with a light sponge layered with jam, covered with a sweet marshmallow frosting and decorated with desiccated coconut. Continue reading »
