2011 at FoodFight.ie
Photo by peterastn
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
At the Club Brasserie, Old Chum
Be good. Be Bold. Be There!
Relax at the Club Brasserie, one of Cork’s most gorgeous dining venues. Many of us want to be “good” in January and Beth will help you there. Have you seen her inviting display of salads?
But, if you want to be bold, with a glass of wine or two, well she’ll help you there too, all the way to a delicious dessert. Continue reading »
A post by dudara at Stitch and Bear
I was a late convert to Instagram, even diligently avoiding it for a long time, for some reason that I now cannot remember. But in early 2015 I created my first account (joanne.cronin), and I started to upload my photos.
As someone with in excess of 4,000 followers on Twitter, I obviously wanted to try to recreate that success on Instagram. Bit by bit, I found myself developing my own posting style for Instagram, and both my Following and Followers counts grew. Continue reading »
A post by sheila kiely at Gimme the recipe
A post by sheila kiely at Gimme the recipe
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
They were sitting at the Bar Gaucho, Gerald, Sara, Ernest and Hadley and Pauline. Ernest, Gerald noticed, seemed to know everyone in Pamplona, even the pilgrims and the peasants who’d traveled to the festival. He ordered them pintxos from inside and small plates kept arriving; a dinner of deliciously oil anchovies, cured ham, tortilla de patatas, and stuffed peppers, all atop slices of crusty bread and speared with a toothpick. Continue reading »
A post by Aoife - Babaduck at Babaduck
I'll be honest with you, I am full of good intentions but sometimes lack the killer instinct to carry them to fruition. Late last year, I was invited to speak at one of the Dream It, Do It events hosted by my friend Fiona Dillon and her friend Nicola Carolan. Nicola is also known as The Naked Blondie and has basically changed her life by documenting her weight loss journey with Slimming World. Continue reading »
A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog
Erik Wolf, Executive Director of the World Food Travel Association (WFTA) has announced the largest Food Tourism Study ever conducted. The new global food and drink tourism research breaks new ground and includes global data, beverage tourism and PsychoCulinary profiling. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Return of L’Atitude’s CineCafé
Sushi, Saké and Miyazaki
L’Atitude’s CineCafé started its 2016 run with the enthralling Japanese film Jiro Dreams of Sushi (2011), the story of an 85 year old chef who runs a 10 seat three star Michelin sushi restaurant in a Tokyo subway station. Not alone do L’Atitude entertain you, they also feed you and, for this occasion, local Japanese chef Takashi Miyazaki was on hand to do matching food, a small plate of big delights. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Cabernet Sauvignon
From Both Sides of the Andes
Cono Sur winemaker Adolfo Hurtado in the Opera House last year.
“The Los Cardos wines are readily available and are among the world’s great values.” So says the recently published Wines of South America. Continue reading »
A post by The Beer Nut at The Beer Nut
Not far from where I spent Christmas in the Shropshire countryside is the Red Lion pub in the village of Longden Common. It’s as pleasant a country inn as you could wish for: ceiling beams, an open fire, hearty food and so on. And there’s the added bonus of The Shropshire Brewer producing beer in an adjoining building.
Sawn Off and The Golden Arrow
Three of the house beers were pouring on cask when I dropped by on the night before Christmas Eve. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Cork Coffee Weekend
Cuppa Joe’s On The Rise
Jamie and multi-tasking Theresa
Cloud Picker’s Theresa is a coffee geek. “The more gadgets the better,” she enthused as she welcomed us to their demonstration at Ali’s Kitchen, part of the Cork Coffee Weekend.
The Dublin firm was established in 2013 by Frank Kavanagh & Peter Sztal. “Having worked in graphic design and corporate banking respectively, we took the leap and opened up our own coffee roastery. Continue reading »
A post by themotleycru at the motley cru
A post by themotleycru at the motley cru
A post by A Cookbook Collection at A Cookbook Collection
A post by Conor Bofin at One Man's Meat
A post by Conor Bofin at One Man's Meat
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Taste of the Week
Hazelnut & White Chocolate Cookies
I’ve never really held cookies in high regard, especially those chocolate chips ones. But West Cork’s Cookies of Character have changed my mind and my favourite (current!) is their Hazelnut & White Chocolate version. Rich and luxurious, these cookies are packed with toasted hazelnuts and creamy milk chocolate and made using vegetable oil in place of butter and are our Taste of the Week! Continue reading »
A post by Caitriona Redmond at Caitriona Redmond – Wholesome Ireland
Before I start, just a reminder that the shopping tips that I post are a round up of the fresh food special offers in the top supermarkets in ROI each week. I also include special buy offers if I find them interesting, or if I already have them, and personally recommend them. You are clever enough to make your own shopping basket decisions for yourself, I just do the advance research. This is your shopping basket = your choice. Continue reading »
A post by sheila kiely at Gimme the recipe
A post by sheila kiely at Gimme the recipe
Pairing great wine with great holiday food is what CuriousWines.ie’s Cracking Christmas Case is all about, hand-picked favourites including holiday classics and some of their best-selling wines of 2011 are all brought together in this glorious mixed case, complimenting Christmas fare from roasts to puddings in spectacular style.
Curious cases start at just €95.00 with free delivery, and this particular case of festive delight retails for a deeply discounted €115. Happily, we’ve got one to give away to a lucky winner at FoodFight.ie. – all you need to do to enter is tell us in the comments below what you’ll be cooking up for Christmas dinner this year, and we’ll pick a winner from the entries on December 16th. (And if you don’t win and still want to grab yourself a holiday bargain, last orders for Christmas dispatch are December 20th!)
Every cook we know loves their iPad (or lusts after one) for clipping, reading and cooking from online recipes right in the kitchen. Well, Clickcase.ie has what may be the ultimate kitchen gadget for iPad lovers: the Speck Handyshell slots around your iPad 2 so it can be hung from any rack, drawer or cabinet knob, keeping your iPad at eye level and safe from spills and mess. Genius!
Clickcase, Irish retailer of brilliant iPad and iPhone accessories, is giving one crimble red Handyshell away to a FoodFight.ie reader just in time for Christmas. To enter, all you have to do is head over to the Clickcase Facebook page before December 8th and tell us why you love your iPad or iPhone in the kitchen!
Bake, sell, raise money and help Temple Street Children’s University Hospital.
This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.
This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake
The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.
Ingredients (Makes approx 30)
- 300g of plain flour
- 1 teaspoon of baking powder
- A pinch of salt
- 1 tablespoon of mixed spice
- 100g of muscavado sugar
- 150g of butter
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 pack of foxes fruits or jolly ranchers
The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.