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Archive for May, 2015

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

Today’s food culture has given chefs a platform of influence, including the power, if not the luxury to innovate. As arbiters of taste, we can help inspire a Third Plate, a new way of eating that puts it all together.
That’s a tall order for any chef, not to mention eaters, but it’s an intuitive one as well. Because, as the stories in this book suggest, it always takes the shape of delicious food.  Continue reading »

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The weather is sunny and it’s time to have dinner. The last thing we want to do is cook. So here’s some ideas for no-cook dinners in the Summer where the toughest bit of heat you’ll have to handle in the kitchen will be the kettle.
Couscous Bean Salad
Couscous is a fantastic carbohydrate that cooks in just 5 short minutes once you cover it with hot water. Use about 50g per portion and use 75ml of hot water per person.  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

Before the commander surrendered, an ardent National Socialist and the director of the local Panzerfaust (bazooka) factory, a Herr Bundnis, held an unorthodox dinner party. He invited his closest colleagues to a lavish meal. After the last round of drinks had been served, the room exploded, killing everyone instantly. He had arranged for the room to be rigged with explosives.

from Disobeying Hitler by Randall Hansen.  Continue reading »

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Great BBQ Recipes

A post by Wholesome Ireland at Wholesome Ireland

Truth be told it doesn’t really feel like June is starting on Monday, while the weather is pretty cool – it doesn’t stop me wanting to heat up the barbecue grill and cook!
I’m revisiting all my great BBQ recipes.  What I’ve done today is linked the best in this blogpost so you can return at your leisure.
Sides
Fattoush Salad

In fairness not really a BBQ recipe but a brilliant salad that is perfectly okay to eat on its own.  Continue reading »

Scones are one of the first recipes most people learn to make in Ireland, especially if you did Home Ec. in school! What I love most about scones is that you can whip up a batch in a matter of minutes, usually with ingredients you already have in the house. I like to add fresh raspberries but you can keep the dough plain or add any berries you like. A thick layer of butter and jam is essential though!  Continue reading »

Highbank Organic Orchards

Hundreds of Apple Trees. Billions of Microbes

I’m walking through long rows of apple trees, all in blossom, pink and white abound. The grass between is ankle height, lush and liberally populated with white daisies. Lush, but recently topped. Had I been there a week earlier, I would have seen battalions of dandelions.I am in Kilkenny, in the healthy heart of Highbank Orchards, an organic farm owned and managed by Rod and Julie Calder-Potts.  Continue reading »

Crispy Duck and Watermelon Salad

A post by A Cookbook Collection at A Cookbook Collection

A.  Continue reading »

Varietal performance

A post by The Beer Nut at The Beer Nut

Single-hopped beers are what we’re about today, and two recent Irish releases which utilise American breeds.Radik Ale is a brand new gypsy brewing company run by Alain, a displaced Belgian in Cork. The first beer out is called Hopster, brewed at Black’s of Kinsale. Alain kindly dropped me a couple of sample bottles to try.
It’s single-hopped with Chinook, a hop which perhaps unfairly is more associated with bittering than flavour.  Continue reading »

Italian-style meatballs are a true comfort food. There’s something undeniably joyful about sitting down to a big plate of spaghetti meatballs, slathered in sauce and cheese. That dangling participle was just for you, grammar nerds. But you know what isn’t just for grammar nerds? These marvellous marinated meaty miracles with a mild mustard makeup.
I know what you’re thinking. “Is there.  Continue reading »

Rhubarb is generally first to peep its head from the soil in my garden, and after a winter long fruit-free season the rhubarb is rightfully met with a wondrous welcome. Rhubarb is perfectly suited to Irish soil and it is terribly easy to grow. I’d urge any rhubarb fans to plant a few stalks. You won’t get to use it this year, but you will reap the benefits from these few stalks for many years to come.  Continue reading »

All White
All Right
Mas des Bressades Cuvée Tradition Costieres de Nimes (AOP) blanc 2013, 13.5%, €14.99 Bubble Brothers

Costieres de Nime, once part of the Languedoc wine region, is now part of the Rhone area. This particular vineyard is between Nimes itself (where denim, de Nimes, was first made!) and Avignon. I was in the region three years ago and noted that the wines, the whites in particular, were quite good and good value as well.  Continue reading »

A Week of Food and Drink

A post by Aoife - Babaduck at Babaduck

Summer is coming and there's loads of food and drink events coming up.  In fact, if you put your mind to it, you could be out gallivanting almost every night…

Read more ».  Continue reading »

Taste of the Week

Highbank Crystal Gin

This is unique in these parts, a superb Irish produced gin from the apples of Highbank Orchards, owned by Julie and Rod Calder-Potts. It has aromas of the orchard and, not surprisingly, there are also flavours of the orchard.  Continue reading »

The new series of Donal’s Irish Feast kicked off last night on RTE One. This series celebrates the finest food producers Ireland has to offer and in episode one, I travelled to Donegal to cook up a feast in the stunning Rathmullan House. Along the way, I visited with Donegal Rapeseed Oil, Kinnegar Brewery and Steve Cullen Oysters and their fantastic products inspired the dishes I created for my big feast.  Continue reading »

Quick Pickled Radishes

A post by Wholesome Ireland at Wholesome Ireland

It’s been two and a half years since we moved into our current allotment. This year is the first time that I feel like we are managing our time there better, we’re growing far more crops than we ever had, and the kids are reaping the benefits. I used to feel overwhelmed when I stood at the gate and viewed all the work that had to be done, now though it’s more like I have a list of jobs to complete.  Continue reading »

The sweet wheat beat

A post by The Beer Nut at The Beer Nut

Two slightly off-kilter German wheat beers today, further indication not so much of an explosion of diversity, but that you don’t have to stick to the dominant styles when picking a German beer.
Maisel is one of the well-established Bavarian weissbier breweries and has recently, for whatever reason, begun producing large-format bottles in more craft-ish styles, with English language labels.  Continue reading »

Cono Sur Bloggers Competition 2015Have you a recipe that will take you to Paris? Maybe to Chile!We won the Irish section of this competition last season and had a ball at the final in Paris, just pipped for the Grand Prize which was a trip to Chile. Cono Sur are doing it all again this year and it looks bigger and better than ever. Entries will open on June 4th, so stay tuned.  Continue reading »