Time for another edition of top tips! If you missed the first two posts in the series, you can check them out here and here.  The idea behind this series is to get the best of the best in their fields, to share their tips and tricks of the trade. From flower arranging to setting the perfect dinner party table, I want to tap into the knowledge of the some of the most passionate producers. With BBQ season in full swing, I thought no better time than the present for our next installment.  Continue reading »

The BLT is one of my favourite sandwiches, so when I saw burgers wrapped in bacon during a trip to America, I had a brain wave. The BLT burger was born!!  Continue reading »

Last week I shared my favourite recipe for a simple strawberry jam. This week I’ve a great way to use up some (but not all) of the jam in a strawberry cream cake.
I took a wee break from blogging over the weekend to overhaul the back-end of the blog. You may have noticed there are a lot more categories in the menu at the top of each page. This means you can now browse through the blog by the type of recipe you’re looking for.  Continue reading »

CRIANZA is a general Spanish wine term relating to the maturation of a wine prior to its sale. But it also has a locally-defined meaning: in Rioja, for example, a red Crianza must legally spend at least one year in oak barrel (generally not new) plus a year in bottle. In terms of style, Crianzas tend to be medium to full bodied, fairly rich and with approachable fruit and sweet spice flavours.  Continue reading »

Will you be eating out with your children this summer? Here are some ideas on how to make the experience what it should be – a relaxed one, and time enjoyed with the family. This is especially useful when on holidays!
Choosing where to eat:1. Always check the menu first and make sure  there is something that your child(ren) will eat.
2. Make sure it is spacious and not too cosy!!  Continue reading »

This week’s youtube video features a super dessert for summer entertaining- a summer berry pavlova!  It has crisp, chewy, marshmallow meringue layers, stacked together with perfect soft whipped cream and sweet, summer berries. It’s a showstopper that really celebrates all things summer but can be adapted for any time of the year by swapping in different toppings.  Continue reading »

Take a trip to Toons Bridge Dairy!
Looking for something to do this weekend? Why not consider a trip to Toons Bridge Dairy Shop. Turn left on the Bantry Road just before Macroom, go past the Gearagh (take a walk here perhaps) and the Toy Soldier factory (maybe call in if you have kids!) and soon you take a sharp left over the Toon River and you are there. The dairy shop, which sells their fabulous buffalo cheese and other products, is open Friday, Saturday and Sunday from 11.00am until 6.00pm.  Continue reading »

The spice counter at Jiang Tai Market

As I write the kitchen is suffused with the scent of fresh sesame oil from Derry’s baggage plunging me back into Jiang Tai market in Beijing where I purchased it from the spice counter on Monday of last week. In my minds eye I can see Claire and Shan at my side while Derry takes Dermot around to the fruit sellers and fish mongers, the butchers and bread makers.  Continue reading »

For a provincial, there’s always tension when you are ordering in a restaurant; there’s the fear of not pronouncing the Italian or French properly; there’s the fear of spending too much money; there’s the fear that your friends are going to order a second bottle of wine and – God forbid – mineral water in a blue bottle.

from Lion Heart by Justin Cartwright.  Continue reading »

For the past 4 years we have organised one of the local Summer Projects instead of going on holiday. This year we knew that we needed to take a break, and decided to staycation around Ireland and in particular in the West. When the opportunity arose to go caravanning in Kerry, we decided to take the Irish Caravan and Camping Council up on their offer, packed the car, and travelled down the country.  Continue reading »

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This lemon sponge is light, airy and so moist because of the tangy lemon curd and creamy buttercream filling. A slice of this alongside a cup of tea and you are set for the rest of the day. This recipe was inspired by the lemon cake I was served by the nuns at Kylemore Abbey and it’s hard to beat!  Continue reading »

Taste of the Week: Italian Olive Oil at Nash 19

On the lookout for a good Olive Oil?  Continue reading »

It is from the Irish that the word ‘griskin’ comes, meaning the best part of the loin. Some idea of the usefulness of the pig is given in this extract from The Irish Journals of Elizabeth Smith, 1840–50, of Baltiboys House,Blessington. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.  Continue reading »

The kievs being seared in the pan