Calling all Kitchen Heroes my brand new LIVE cooking tour is back on the road this November. I’ll be heading out to theatre venues across Ireland, cooking up delicious recipes live on stage in front of your eyes, every night. The show is jam packed with great fun and laughter, recipes and cooking tips along with my favourite part, the audience cooking competitions! After each show I’ll be signing copies of my books, answering burning cooking questions and meeting you guys, we might even take a selfie! It’s a brilliant show for the whole family so if you want to find out more about tickets and venues check out the full list below and let’s get cooking! Continue reading »
Published September 11th, 2014
Published September 11th, 2014
I always remark to Mr. LMUTB when we travel around Ireland that the further you are from a large town or city the better the quality and selection of the produce in local supermarkets. I am a little envious. The vast choice and volume of supermarkets in Dublin, and other large cities, can often dilute the quality and variety of products stocked, meaning that trips to speciality stores are necessary. One such supermarket in Clonakilty paving the way in specialty foods is Scally’s SuperValu. Continue reading »
Published September 11th, 2014
Published September 11th, 2014
The search has officially begun to find Euro-Toques Young Chef of the Year 2014.
The most coveted culinary title in Ireland will this year focus on the theme “No Chef is an Island” and asks young chefs to embrace all the influences associated with their gastronomic adventures in the kitchen. 23 rising Irish culinary stars (including Neven Maguire in 1994) have held this coveted title since the competition began in 1990. Continue reading »
Published September 11th, 2014
The writing of Sláinte? That’s something that was mainly done in splendid isolation. When the girls were out of the house for preschool mornings, or…. Continue reading »
Published September 11th, 2014
Huguenot Bistro
Le Retour de Fred
Stuffed Chavignol Goats Cheese
Fred is back in town. Frederic Desourmeaux, the big French chef with the magic touch in the kitchen, is back in town and heading up Brendan Cashman’s impressive team in Huguenot, the new French Bistro and Wine Bar in Carey’s Lane. The venture marks a return too for Brendan to the city centre where he previously enjoyed enormous success with Augustine’s.
And it is a French bistro. Make no mistake about that. Continue reading »
Published September 11th, 2014
“An é seo folláin?”/”Is this wholesome?” My 5-year-old requires absolute honesty when we go shopping together. He won’t buy anything unless it’s “folláin” (the Irish word for wholesome). As I call out items from the list and he wanders around the supermarket; he’ll pick up items, and check the wholesome factor. It wasn’t always like this. Continue reading »
Published September 11th, 2014
Taste of the WeekOrganic Relaxing Tea
I got mine at Schull Farmers Market.Also available online – see website below.
A relaxing cup of tea. How often have you heard that said. And much truth in too, particularly if you sup in good company.
How about a relaxing cup of Relaxing Tea? No kidding. I have here in my hand a pack of Organic Relaxing Tea from the Peppermint Farm and Garden in West Cork. Continue reading »
Published September 11th, 2014
From far off Michigan, from Oregon and the eastern plains of Colorado, American draught beer comes to Dublin. It’s a bit silly when you think about it: there was beer here already. But it would be churlish not to afford proper hospitality to these bona fide travellers. By drinking them.
First up is Rogue Yellow Snow, encountered among the keg fonts in The Black Sheep. Continue reading »
Published September 11th, 2014
Camus Farm and its Delicious Dexter Beef
Dexter rump steak
The Natural Way
In a small family farm in West Cork, the cattle remain in their family herd. They are not subjected to the stresses of dehorning or castration. They reproduce as nature intended.
The calves remain suckling their mother’s milk until fully weaned. In contrast, intensively farmed calves are removed from their mothers and fed on ‘milk replacement’. Continue reading »
Published September 10th, 2014
This is a wonderfully refreshing drink that is perfect for dinner parties! If you want to make an alcoholic version add one part good quality rum to the mix. The thyme syrup can be used for cocktails instead of a sugar syrup. Continue reading »
Published September 10th, 2014
Payment rates will increase for organic farmers and those in conversion to organic considerably, should the EU Commission approve the Department’s Rural Development plan.
Currently organic farmers are paid E106 per ha, while the two year conversion period pays the higher rate of E212. Conversion is set to marginally rise to E220 per ha, but the big change is for the full symbol (also called maintenance) rate. This jumps toE170 per ha, an increase of a full E64 per ha. Continue reading »
Published September 9th, 2014
Biabeag‘s Meet The Makers series of events is back this month and with thanks to the organisers, I’d like to give two people the chance to attend on Saturday 20 September at no cost. Check below for giveaway details.
Coffee is such a hot topic in the food world at the moment so it’s pretty apt that this month’s gathering of producers draws on those involved in the world of coffee roasting.
Who’s Speaking? Continue reading »
Published September 9th, 2014
Published September 9th, 2014
Published September 9th, 2014
If you are cooking with wine, the rule is, make it, at the very least, one you would happily sip. The same is true for coffee, and when coffee is the star ingredient I like it to have a bit of personality.
Heathen that I am, I don’t have a proper grinder so I used my blender – not processor – to crush the single origin specialty roasted coffee beans sent to me by Hancock & Abberton. Continue reading »
Published September 9th, 2014
Published September 9th, 2014
Great West Cork Distillery Tour
Beautiful Baltimore. Bountiful Clonakilty.
A terrific tour of the West Cork Distillery in Skibbereen was the highlight of the first part of our twenty four hours in West Cork. A twenty four hours that had some changes to the “plan”, a rather loose one admittedly. Continue reading »
Published September 9th, 2014
Published September 9th, 2014
