2011 at FoodFight.ie

Photo by peterastn

Subscribe to our RSS feed


Archive for August, 2015

Breakfast Scones

A post by sheila kiely at Gimme the recipe

A.  Continue reading »

Shopping Tips – 31 August 2015

A post by Wholesome Ireland at Wholesome Ireland

This week the shopping tips are brought to you by the letters:
T: Tired
C: Cranky
S: School Children
M: Blooming Miracle I actually managed to get them done this week.  Continue reading »

At some stage over what remains of the summer, a friend will drop in with a slightly desperate look in their eye. They will ask you how you are and there will be small talk as you wait for the kettle to boil. The friend will be clutching (but studiously ignoring) a mysterious newspaper-wrapped parcel and you’ll frown and wonder if they bring it everywhere with them.  Continue reading »

Meet the Hebrews

A post by The Beer Nut at The Beer Nut

Tom is a beer geek from Israel, currently seconded to a work project in Dublin. Back in June he offered to bring some beers over from home for a tasting. A group of us got together in the Bull & Castle one quiet Sunday afternoon to get an idea of what’s happening in the Israeli craft beer scene.

Under Tom’s direction we started, perhaps unusually, with an Oak Porter from Negev brewery. It’s only 5% ABV but smells a lot stronger.  Continue reading »

For five long years I have been receiving invites to attend Campo Viejo Wines #TapasTrail events in Dublin.
And then a few years ago, I started receiving invitations to attend Campo Viejo Wine #TapasTrail events in Cork.
Sounds a little like always the bridesmaid and never the bride for poor little Galway, doesn’t it?
Good news wine peeps! The folks at Campo Viejo Wines have finally seen the light and have given Galway a trial run with their #TapasTrail!
So, how was it then?  Continue reading »

You Can’t Hurry Sloe Gin
St Patrick’s Distillery

You can’t hurry Sloe Gin. That’s what Cyril Walsh and Barry Fitzgerald of Cork’s St Patrick’s Distillery told me last week.  The sloes and the gin do their thing together for about three months. No sugar is added. They like to retain the natural tartness of the sloes, though they temper it with “just a drop of honey”.

Another infusion is their Elderflower Gin, the process here taking about a month.  Continue reading »

A.  Continue reading »

A.  Continue reading »

If you have never made your own pizza there is literally no comparison to the ones you get from a takeaway or even from a box! By making your own dough and tomato sauce you are guaranteed a far superior pizza only to be topped if you get a real Italian to make it for you!  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

They were two of the most cheerfully vulgar creatures I have ever had the luck to meet, but they knew a great deal about food and wine. They analysed and admired each plateful and shrieked with delight over each fancy culinary trick: sprinklings of golden caviar, oysters suspended in sea water en gelée, baskets woven out of rare herbs containing mouthfuls of cheese coated in slivers of white truffle. …. and they sniffed and slurped their wine like cocker spaniels.  Continue reading »

A.  Continue reading »

A.  Continue reading »

One Pot Roast Italian Chicken

A post by Aoife - Babaduck at Babaduck

Sometimes, myself and Little Sis make what we call Emergency Dinners.  They usually include stuff in the bottom of the fridge and freezer that needs to be used up and they give surprisingly delicious results.  One of these is my messy, lazy one pot roast Italian Chicken because it can be assembled in minutes, gets thrown into the oven in just one dish and is crammed full of Italian flavours.  Oh, and very little washing up.  Thought you'd like that.

Read more ».  Continue reading »

Kildorrery’s Thatch and Thyme

Fisherman’s Stew

Aside from the traffic rushing through the crossroads (to Mitchelstown, Mallow, Buttevant, Charleville and Kilmallock), the main street in Kildorrery village is quiet, not a pedestrian in sight.

That was the scene last Tuesday lunchtime. Where was everyone? Enjoying the food at Thatch and Thyme by the looks of it. The 12 month old restaurant was packed. And soon we would see why.

Joanne McEldowney’s cooking is top class.  Continue reading »

Potato Pizza

A post by Wholesome Ireland at Wholesome Ireland

When I peel potatoes I always peel at least twice as many as I need for a meal. If I’m going to invest my time at the kitchen sink peeling spuds, then I might as well make it worth my while. Once mashed, I divide the potatoes into 2 sections – 1 to cool for freezing, and 1 for the main meal. Frozen mash is one of my kitchen secrets because I keep it on standby for busy days or quick suppers.
How do I cook the mash once defrosted though?  Continue reading »

Here’s another salad recipe but this time it doesn’t come with a side order of complaints about the Irish weather. (Lest you think this means the weather has improved here on the Dingle Peninsula; it’s done no such thing.  Continue reading »

On buying wine in France…

A post by Conor Bofin at One Man's Meat

.  Continue reading »

On buying wine in France…

A post by Conor Bofin at One Man's Meat

.  Continue reading »

Pre-festival festivals

A post by The Beer Nut at The Beer Nut

The biggest event in the Irish beer calendar kicks off this evening at the RDS in Dublin. I understand there’ll be about 40 Irish breweries at the 2015 Irish Craft Beer Festival and we’ve been promised lots of new and special editions. And we’re more likely to actually find them too, since the event has been sensibly reduced to a three-day run. But it’s far from the first beer festival we’ve seen in these parts this summer.  Continue reading »

Summer Salmon Salad

A post by Vicky at Stasty

We are really lucky to have so much wild salmon here in the Pacific Northwest, with exotic names like Chinook, Sockeye, and Coho. When I arrived here I was so excited to try them all, but when I first sampled some Sockeye salmon, I didn’t really like it. It tasted way ‘fishier’ to the Atlantic salmon I was used to, and I wasn’t sure it was for me. Three years on, I have come to love and appreciate the wild taste of salmon here, with Chinook (King) being my all-time favorite.  Continue reading »