Archive for February, 2016
Feeding Ourselves 2016 | Community Food and Polyfaces’ Film Premiere!
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
What: Accelerating the Transition to a Locally-Based Economic Model of Agriculture and Food Distribution.
Who: Cloughjordan Community Farm in partnership with Cultivate
When: Saturday 5th March 10.00 - 17.00
Where: WeCreate Workspace, Cloughjordan Ecovillage
How much: €30 (€25 CSA Network, Ecovillage, Cultivate or Food Sovereignty Ireland Members, €20 for Cloughjordan Community Farm members )
This event will examine how communities can build resilience and benefit from establishing co-operative food systems, it seeks to nurture the local food economy by facilitating connections between initiatives such as Community Supported Agriculture (CSA), food coops & buyers clubs, community gardens, grow projects, community kitchens, and local food supply and distribution systems.
Places are limited, if you would like to book a place at this event send an email to
events@cloughjordancommunityfarm.ie
AccommodationConsider staying over as very affordable accommodation is available in Cloughjordan Ecovillage. To book Django’s Eco-Hostel see www.djangoshostel.com or call +353 87 256 9348. Some B&B accommodation is available in Cloughjordan
What: Accelerating the Transition to a Locally-Based Economic Model of Agriculture and Food Distribution.Who: Cloughjordan Community Farm in partnership with CultivateWhen: Saturday 5th March 10.00 – 17.00 Where: WeCreate Workspace, Cloughjordan Ecovillage How much: €30 (€25 CSA Network, Ecovillage, Cultivate or Food Sovereignty Ireland Members, €20 for Cloughjordan Community Farm members )
This event will examine how communities can build resilience and benefit from establishing co-operative food systems, it seeks to nurture the local food economy by facilitating connections between initiatives such as Community Supported Agriculture (CSA), food coops & buyers clubs, community gardens, grow projects, community kitchens, and local food supply and distribution systems. Continue reading »
Taste of the Week Loughbeg Farm ‘Oat Tea Brack’
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Taste of the Week
Loughbeg Farm ‘Oat Tea Brack’
The Oat Tea Brack from Loughbeg Farm, near Schull in County Cork, is our Taste of the Week. Walter Ryan-Purcell tells us their brack is “wheat free, gluten free, dairy free and utterly scrumptious! Soaked in tea and cider”. It is our Taste of the Week. I got mine in Bradley’s, Cork City.
The ingredients are gluten free oatlets, sultanas, mixed fruit, brown sugar, tea, eggs, cider, mixed spice, and bread soda. Continue reading »
Critical conditioning
A post by The Beer Nut at The Beer Nut
Just like on the last leap day, I’m in northern England for today’s beers, both of which arrived via the kind offices of Myles. I’ve enjoyed the small number of Durham Brewery beers I’ve had in the past so was excited to get to these ones, though not so excited that I didn’t leave them sitting in the back of the fridge for about six months after Myles handed them over.
Temptation is the first out, a 10% ABV “Russian stout”. Continue reading »
Redbreast Single Cask 1999
A post by David Havelin at Liquid Irish
The Whisky Exchange, a London (and online) retailer of fine spirits, has bagged itself an exclusive single (sherry) cask Redbreast pot still whiskey. I refer you to their own blog for the full story and detailed tasting notes. The basic stats: 59.9% ABV, 16 years old, 576 bottles, £180.
When I heard about it, I wasn’t sure if it was for me. I don’t enjoy a whiskey where one element is too loud in the mix and I’ve tried plenty that tasted more like sherry than whiskey. Continue reading »
Black Cherry Gateaux
A post by sheila kiely at Gimme the recipe
Black Cherry Gateaux
A post by sheila kiely at Gimme the recipe
Cornstore Cork. Tropical On A Cold Night!
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Cornstore Cork. Tropical On A Cold Night!
Golden tasty wings with super dip
Sitting in Cork Cornstore on a cold February night and wondering if the mango was among the fruits sold here in the market in the heyday of the Coal Quay. I doubt it. But the mango featured in the €28.00 set menu during the past week, both in my main course and in the dessert. Continue reading »
Kneecaps & Sunday Bits
A post by imen at Farmette
Picture this.
You walk into a 1960’s-style supper club/ballroom in a small midwestern American town. It doesn’t matter that it is the noughties; nothing has changed since the place first opened in 1964. There is the same wooden bar with high vinyl covered stools, the same wall-to-wall carpeted dining room with numbered round tables and upholstered swivel chairs, the same salad bar with spinach and oily hot bacon dressing, German potato salad and green aspic. Continue reading »
Fota Gardens and Arboretum. Probably the three euro’s worth in the country
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Fota Gardens and Arboretum
Probably the three euro’s worth in the country
It’s been a cold February and more cold nights and days to come, according to the forecasters. But some of the days have been spectacularly sunny. And that has given me the chance to get out and about. Fota Gardens and Arboretum is just a few minutes away from where I live in Cork city and I regularly head there for a walk. Continue reading »
[Review] The Copper Hen, Fenor, Co Waterford
A post by dudara at Stitch and Bear
Last year, it was announced that the Copper Hen in Fenor, Co Waterford had received a Michelin Bib Gourmand award. I turned to Himself, a Waterford native and asked where was Fenor exactly. It turned that it wasn’t very far away from his hometown and I made a resolution to visit when next in Waterford. Fast forward a few months, and we finally got around to buying a new car to replace our much-loved 16 year old car. Continue reading »
Fish & Chips Masterclass on 3rd March in Killybegs, Ireland’s Biggest Fishing Town
A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog
Two of Failte Ireland’s Donegal Food Champions, Hugh O’Donnell & Mary McGettigan, are hosting a Fish & Chips Masterclass at the LYIT School of Tourism in Killybegs, with the hope that they can help improve the quality of this signature dish along the Wild Atlantic Way! Continue reading »
Amuse Bouche
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Their waiter shoved his nose deep into the balloon glass, his brow furrowed, critically assessing the wine he was about to to serve. He raised his eyebrows, a facial shrug. “Pas mal,” he said.”It is not bad.” He had to slide and dance and spin to get around the table to pour the wine correctly, sidestepping other patrons and other staff, the wayward limbs of gesticulating guests.
from The Expats by Chris Pavone (2012). Continue reading »
French Apple and Almond Galette
A post by Aoife - Babaduck at Babaduck
Sometimes you just want something sweet and easy to make. Well, I certainly do. In the freezer was a sheet of all butter shortcrust pastry left over from Christmas and there were some cooking apples lurking around in need of a home. I couldn't be bothered to go hunting for a tin in the cupboard so I made a freeform tart, also known as a galette (ooh la la). Continue reading »
What menus of the future might look like
A post by Kieran at Ice Cream Ireland
I’ve been struggling with all the legislation for allergies and safety. Figuring out how to comply and keep people safe without overloading on text (which simply makes people shut off) is quite a challenge.
Anyway, just for a bit of fun, I imagined what a menu of the future might look like.
I hope you enjoy it.
Bookmark to (click here):
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$$(’div.d5444′).each( function(e) { e.visualEffect(’slide_up’,{duration:0.5}) });. Continue reading »
Grilled Halloumi with Pepper and Hummus on Sourdough Toast
A post by A Cookbook Collection at A Cookbook Collection
Festival periphery
A post by The Beer Nut at The Beer Nut
We’re out of the Convention Centre at last, but the gravitational pull of the Alltech Craft Brews & Food Fair drew in a couple of other beer events in 57 the Headline either side of it. The day before, as I mentioned in passing on Monday, Wood Key and Independent Brewing took over a swathe of the taps to launch their collaborative Black IPA.
But also pouring was one from Wood Key that I’d never tasted before: The Ravens, a coppery-red rye ale at 5.2% ABV. Continue reading »
Whiskey and Chocolate. Best of Taste Mates!
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Whiskey and Chocolate
Best of Taste Mates!
On the banks of the Lee:Frank (left) and Niall.
So there’s a guy drinking whiskey. Not just any whiskey. This is The Poges, fruity, rich and round, which is being launched in the US next week. But what’s he eating? Is that chocolate? Yes, it is. It is Shana Wilkies Amazones. What? Whiskey and chocolate. Yes, indeed, the perfect pairing. This whiskey and that chocolate meet on the palate and both are enhanced. Continue reading »
Wines From California. Serious. Cheeky. And Over Here.
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Wines From California. Serious. Cheeky. And Over Here.
California Wines – Less is More is the title of a Wine Event in Ballymaloe next month and here, by way of introduction, are three wines from the Golden State. Two are reasonably serious players, the other not serious at all!
Still on the lookout for Californian wines, so let me know if you have a tip!
Joel Gott Chardonnay (California) 2013, 13.8%, €14.99 Bradley’s, Cork. Continue reading »
Soul glow
A post by The Beer Nut at The Beer Nut
We’re back at the 2016 Alltech Brews & Food Fair today. Probably the most interesting stand for the hardened beer geeks was that of Soulwater, an offshoot of the Clada Group, a Galway-based distributor which had already made a name for itself as the gatekeeper of exciting imports like Buxton, Wild Beer, Lervig and Green Flash. Continue reading »
Taste of the Week. Mella’s Irish Butter Fudge
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Taste of the Week
Mella’s Irish Butter Fudge
The sweetest fudge, the cream of Irish butter, the magic touch added by Mella, and you have our Taste of the Week in your mouth. Don’t rush it. Allow it to soften and then gently take it across your welcoming palate, feel its melting thickness and velvety softness, the kiss of that creamy flavour. You don’t want to swallow it but soon you must. It is irresistible. Indulge.
And why wouldn’t you swallow it. Continue reading »
