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Archive for April, 2015

Superb Gin From Blackwater Distillery.
Watch Out For The Cappoquin Heron!

The making of a London Dry Gin is a process subject to certain regulations as regards to inputs, almost like a wine appellation. This was our introduction to Blackwater No. 5*, the LDC from Cappoquin with the heron in the logo that is already making a name for itself.
Peter Mulryan was our informative guide on a visit to the fledgling Blackwater Distillery.  Continue reading »

You know that saying “necessity is the mother of all invention”? Well, random stuff in the fridge is the mother of all recipes. Or at least is was for this recipe. Throwing stuff together to see what works and what doesn’t is a really fun part of cooking. And by damn is this one of the things that works!
I’ve called this a breakfast burrito because that’s when I first ate it. And also it’s.  Continue reading »

The first thing to pop up in my vegetable patch each year is the rhubarb crop and it’s always a sign that summer is well and truly on it’s way. Sofie and I love to use it in this refreshing rhubarb cordial which is great mixed with soda water and even better in a citrusy summer cocktail!  Continue reading »

Hop swap

A post by The Beer Nut at The Beer Nut

Work sent me to Cork for the day last Thursday. I was determined to make the most of it, which meant pizza in the back yard of Franciscan Well for lunch and after-office pints and chat in The Bierhaus, where I happened on Alain from Radik Ale. More on what he’s up to soon. I stopped in at No. 21 on the way to the station for some transit beers, including the latest from Beoir Chorca Dhuibhne: Bitter Sable.
I’ll say from the start it wasn’t cheap: €4.49 for a half litre.  Continue reading »

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Masi Masianco 2013 (Venezie IGT), 13%, €14.99 Bradley’s

This is a blend of Pinot Grigio and Verduzzo (grown mainly in NE Italy). It is also a blend of freshly picked and semi-dried grapes. Masi say they are experts in “enhancing aromas and tastes using lightly semi dried grapes”. This appassimento leads to a higher concentration of fruit and it seems to work well here.

There are excellent white fruit and blossom aromas and the colour is light gold with a green hue. This is Pinot Grigio plus, with character and concentration, a lip drying acidity and an impressive finalé. Well worth a try and Very Highly Recommended.



Taste of the WeekRhubarb and Vanilla Jam

No bother getting your hands on rhubarb these days. It’s is all over the place, including the farmers markets. You’ll see it on the dessert list in virtually every restaurant.
And of course many of us grow it in the back garden. And when it comes into season, as it is now, you’ll quite possibly have too much of it on your hands. It freezes well of course.
One way we have of using the excess is to make jam.  Continue reading »

The clock turns over

A post by The Beer Nut at The Beer Nut

At 2.25pm on Thursday 28th April 2005 I was sitting at my desk in the basement of Leinster House. Mindful that I’d be beering in Birmingham in a few weeks’ time, and that Oktoberfest was on the horizon for the autumn, I figured it was time to stop putting off starting a beer blog. Having satisfied myself that all the good names were already taken I picked a rubbish one, wrote an introductory post and clicked “Publish”.  Continue reading »

Jacques. The Gold Standard.

Barbecued Smoked Quail

For 35 years now, Jacques has been setting the standard for restaurants in Cork. With the Barrys’ unswerving commitment to local produce and high class cooking, it looks as if the calm and comfortable Phoenix Street venue will be the benchmark for years to come.

Was in there at the weekend.  Continue reading »

A.  Continue reading »

Dukkah

A post by A Cookbook Collection at A Cookbook Collection

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I’ve been flipping through the Irish Whiskey Technical File in recent posts (part 1, part 2). The document is a map of the Irish whiskey landscape, compiled by the industry and its trade body, the Irish Whiskey Association. The Department of Agriculture endorsed it and lodged it with the EU. It’s now a map with legal force, staking out territory defensible at home and abroad.
The rest of us should now ponder what we have signed up to.  Continue reading »

Over the last couple of years, we have developed a habit of booking ourselves into a hotel for Good Friday. It’s usually a day off from work, so we can usually head to the hotel early and relax for day. Staying as a hotel resident means that we can bypass all the Good Friday palaver that grips the country and finally, it’s a chance to relax before spending some quality time with the family.  Continue reading »

Shopping Tips – 27 April 2015

A post by Wholesome Ireland at Wholesome Ireland

It’s been a busy Monday but I’ve not forgotten about the shopping tips! Here are this week’s top purchases. If I’ve left any out please do let me know.
ALDI
Note the prices on the panel below expire at midnight on Wednesday 29th April.  Continue reading »

Dutch Baby with Apple

A post by Vicky at Stasty

Dutch Baby or a German pancake is just like a giant Yorkshire pudding baked in a skillet. It’s made with pancake batter, and puffs up and get wonderfully crisp when baked in a hot oven. It doesn’t take long to make, and is best eaten, piping hot straight from the oven (you won’t be able to stop yourself anyway, just be careful and eat it with copious amounts of vanilla ice-cream).
This is another one skillet wonder dish that is perfect for brunch or as quick dessert.  Continue reading »

While The Cat’s Away

A post by Aoife - Babaduck at Babaduck

Myself and the little fluffy dog have been abandoned while The Hubs heads off on his annual Jolly Boys trip.  But we're not sitting on the sofa pining away for him, oh no…  Firstly, I decided to get stuck into a bit of spring cleaning and dust off the power washer to scrub the patio and the drive.  It was exactly like the TV ad as our green and grotty granite slabs were transformed into a pale gleaming vision of beauty.  Continue reading »

Treat Meat With Respect
Talking to Avril Allshire-Howe

Avril, and books!

“Meat should be treated with respect.”

So said Avril Allshire during our recent visit to the Rosscarbery farm that she runs with husband Willie and their two sons William and Maurice. The small farm is home to two related enterprises: Caherbeg Free Range Pork and Rosscarbery Recipes. It is also the place where the young sons practice on their racing quads!  Continue reading »

If you are a fan of Asian flavours then my fragrant Thai chicken curry is the recipe for you! This curry (or stew) is similar to a green curry and is a fantastic marriage of South-East Asian ingredients flavours. This isn’t a traditional Thai recipe but it certainly embraces Thai flavours as I use coconut milk, chillies, limes and fish sauce to flavour the delicious, savoury sauce!  Continue reading »