Archive for November, 2014
Help make sure our local Irish Seafood is named correctly
A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog
This list must indicate the scientific name for each species, its name in the official language or languages of the Member State and, where applicable, any other name or names accepted or permitted locally or regionally.
Commercial designations must be used when marketing fish in the EU and are provided to consumers at the point of retail.
The inclusion of the common names or local names of fish or aquaculture products in the commercial
designation list helps ensure that consumers are provided with accurate and consistent information and
are then able to make informed choices. This is where we can all help out as there are many different names used for the same species of fish, in different parts of Ireland.
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The Food Safety Authority of Ireland (FSAI) are inviting input into Ireland’s Fishery and Aquaculture Products Commercial Designation List. All EU Member States are required to publish a list of the commercial designations together with their scientific names of fishery and aquaculture products, accepted in their territory. Continue reading » Electric Start to Beery Good NightA post by CorkBilly at RESTAURANTS AND FOOD IN CORK
Electric Start to Beery Good NightFish Bar Specials Mackerel, Bisque and Plaice You’ve got to hand it to the team at Electric. They got a great idea when deciding to turn the upstairs outside deck into an indoor fish bar. It’s one thing getting the spark but another thing altogether to turn it into a working reality. But that’s just what has happened here. It makes for a lovely visit every single time and I certainly enjoyed my hour or two here last Friday evening. Continue reading » Dark daysA post by The Beer Nut at The Beer Nut
Winter is nearly upon us, so time to look at a few of the recent additions to the Irish beer scene, released to tide us over until the brightness returns. Eggcellent Organic Eggs Banned (from saying they are free range)A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
Question: When is a very free range egg not allowed to be called a free range egg? Answer: when it’s an organic egg! From Spring 2012 until very recently, organic eggs producers could also label their eggs free range. The logic of this was that as free range rules are an essential part of the organic standards, organic eggs could be labelled as both organic and free range. Simple and easy. In fact, organic rules are more free range than the free range rules. Continue reading » Amuse BoucheA post by CorkBilly at RESTAURANTS AND FOOD IN CORK ..Bryce is genuinely happy: everything he does from sailing boats to eating a bourride – which now arrives in deep earthenware bowls – makes him happy. The bourride is fiercely red with tomatoes and in this unctuous redness two small local rock fish are half submerged along with some mussels and langoustines; crab limbs break the surface. ….. Jean-Loup says there is some turbot in the depths. Continue reading » Baby Beetroot and Hot Smoked Salmon SaladA post by Aoife - Babaduck at Babaduck
A few months ago, a very well known company who sell pickled vegetables came to me and asked me to create a recipe using their beetroot. When I mentioned this to The Hubs, he pulled a face and muttered "who eats that stuff". Well, me for a start. When I was a kid, a salad wasn't complete without some crinkle cut beetroot, pickled cauliflower and onions and perhaps the odd gherkin if I was really lucky. Continue reading » Shredded Chicken, Mango and Avocado SaladA post by Colin at Fancy-Ass Food Did you know that a salad is basically defined as a bunch of raw (or cooked) stuff, cut up and served cold (except when it’s served warm)? Seriously. Look it up. Shredded Chicken, Mango and Avocado SaladA post by Colin at Fancy-Ass Food Did you know that a salad is basically defined as a bunch of raw (or cooked) stuff, cut up and served cold (except when it’s served warm)? Seriously. Look it up. Sweet Baby Yorkshire PuddingsA post by Vicky at S'tasty
We were eating Sunday lunch, and enjoying some roast beef and Yorkshire puddings, when the brainwave came to me. Yorkshire Puddings shouldn’t be just served as a savory side, when they have the potential to be the best dessert ever. Continue reading » Rising Tide’s Special for FishA post by CorkBilly at RESTAURANTS AND FOOD IN CORK
Rising Tide’s Special for Fish Bream The Rising Tide’s menu caters for most tastes but, if your taste is for fish, your luck is in at this picturesquely situated Glounthaune venue. Continue reading » A salutary lessonA post by The Beer Nut at The Beer Nut
It’s one of my hobby-horse topics on The Session this month: beer travel. But Brian isn’t letting us just drone on about where we went on our holidays, and there’s certainly been enough of that on this blog lately. No, we’re asked specifically to consider the beer pilgrimage, the brewery visit, the drinking-at-source. Do we do it to enhance our sensory experience by seeking the optimum condition for our beer, or is it more of an abstract thing – a quest for understanding? Continue reading » WafflesA post by A Cookbook Collection at A Cookbook Collection WafflesA post by A Cookbook Collection at A Cookbook Collection Beef, Beer and Blue Cheese Pot PiesA post by Kristin at Edible Ireland
To celebrate International Stout Day, I’m reposting my updated beef, beer and blue cheese pot pies recipe from my book, Sláinte: The Complete Guide to Irish Craft Beer and Cider. If you like the sound of these pot pies, check out Chapter 8 in the book for more recipes that incorporate craft beer and cider, like beef, chorizo and ale stew, cider-brined pork tenderloins or chocolate porter cake. There’s both eating and drinking in it! Continue reading » Reds to RememberA post by CorkBilly at RESTAURANTS AND FOOD IN CORK
Reds to Remember A Margaux chateau this summer. Marques de Riscal Gran Reserva 2001 (150th anniversary edition), 14%, €49.99 Bradley’s, North Main Street, Cork. This was produced to mark the 150th anniversary of Riscal and is rather special, a good choice for a special occasion of your own! It is the normal Rioja blend of Tempranillo (mainly), Graciano and Mazuelo, but from vines older than 30 years. The picking was by hand. Continue reading » The Motley Cru is on TheTaste.ie!A post by themotleycru at the motley cru Kilkenny Dinner, in CorkA post by CorkBilly at RESTAURANTS AND FOOD IN CORK
Kilkenny Dinner, in Cork Goatsbridge smoked trout Zwartbles lamb chops were the highlight of a weekend dinner here in Cork. Other Kilkenny products to feature were Goatsbridge Smoked Trout and Knockdrinna Cream cheese with a pesto topping. The lamp chops (gigot) were a present from Suzanna at her Zwartbles farm near Bennettsbridge when a group of bloggers visited recently. Continue reading » Sunday strollA post by The Beer Nut at The Beer Nut
This blog left the Borefts beer festival in Bodegraven last week, though there was one other beer I drank there which wasn’t part of the line-up. Mirjam Red Ale is brewed at De Molen however, and Mirjam herself was presenting it to festival-goers, on behalf of her and the husband’s Bier de Rie operation. She describes it as a beer “for beer geeks to drink when they’re not rating”: high quality, but not overly complex, by design. And so it is. Continue reading » Top Posts Past 12 Months (to end Oct 2014)A post by CorkBilly at RESTAURANTS AND FOOD IN CORK
Top Posts Past 12 Months (to end Oct 2014) This month’s listing is again dominated by the newer restaurants. Still big interest in wine posts, including the page on the top wines for 2014. Music at Mahon Point Farmers Market 1 Cork’s Coqbull On An Early Charge 2 Happy Gaggle of Wine Geese 3 The Square Table – Great Addition to Blarney 4 Aroi. Asian Street Food in Cork City 5 Huguenot. Continue reading » Lamb Shank and Bean Casserole – Failing to Impress the Diners.A post by Conor Bofin at One Man's Meat
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