Let’s make April 24th 2016 – the real date that marks the Easter Rising – Ireland’s food sovereignty proclamation day. And let’s eat and tweet about it. Here’s the why and how.
April 24th 2016 is the actual 100th anniversary of the 1916 rising. On that date a century ago, a visionary proclamation was read out to unsuspecting passers by. Within a few short years, all had changed, changed utterly. Continue reading »
Here’s how we saved money while renovating our kitchen. It goes without saying that we had a very tight budget to renovate the kitchen. I’m a big fan of lists and so had itemised all the expected expenses. We knew that we could save money but I didn’t want to cut corners on the final finish.
If you’re interested in how it looked before the renovation, then click here.
In order to get a new kitchen in, we had to get rid of the old one. Continue reading »
One of our most popular So Specials is Sticky Toffee Pudding.
We make it in our shops in Dingle, Killarney and Dublin with Murphy’s Brown Bread ice cream, butterscotch sauce, salted caramel cream, and our own sticky toffee pudding.
The pudding is quite delicious – not too heavy and not too light – and pleasingly moist.
This is a recipe we have had in production for a long time – back in the days when we made cakes, we made some of this as well. Continue reading »
Blending Tradition And Innovation
Near the ancient village of Lagrasse, 30 kilometres south east of Carcassonne and south of the A61 (Autoroute de Deux Mers), you will find Les Auzines, a vineyard owned by Laurent Miquel and his Irish wife Neasa. Les Auzines, in the Corbieres appellation and organically farmed since the 1990s, is the place where Laurent’s family “will share its passion of the vines to future generations”. Continue reading »
First published on Irish Country Living. In New Zealand, catering is often on a grand scale. When we – two adults, two smallies – come to…
The post Read: New Zealand cooking + Lemon barley, roast broccoli, beetroot and clementine salad appeared first on Bibliocook – All About Food. Continue reading »
I found these three Raudonų Plytų beers in the shop at Vilnius airport on my way home from Lithuania last year. The name means “Red Brick” and it’s a sub-brand of local giant Švyturys, itself a subsidiary of globe-spanning Carlsberg.
Ryklio Kavinukas (”Shark’s Coffee Pot”) is a coffee milk stout at 4.5% ABV. It looks typically stouty, though perhaps a little more brown than proper black. Continue reading »
It’s been a while since I recommended a Chinese restaurant on the blog. I’m often asked on Twitter to point friends in the direction of the latest authentic Chinese restaurant that I’ve uncovered in my non-ending quest for Chinese food. Therefore, in the spirit of sharing, I bring you Old Town located on Capel Street. Continue reading »
Two Enjoyable Days in Limerick
Drove into Limerick city on a Spring Wednesday with King John’s Castle as the main target! But, it being close to lunchtime when we arrived, Hook and Ladder in Sarsfield Street was our first call. It was busy, busy. But very good. Enjoyed a lively Salad Nicoise there and shared a scrumptious Strawberry and White Chocolate Meringue Roulade.
Finished off with a cup of Earl Grey and headed for the Castle. It is a great visit. Continue reading »
We’re in that kind of weird few days before the end of the month and beginning of the next, and there is still probably 3 days to payday! Eeeek! So let’s just accept that the shopping tips are the one thing that are going to get me to Thursday, the one thing that will help me keep on track. Is anybody else struggling with the food bill this week? Continue reading »
Taste of the Week
Glenilen Mango & Passionfruit Cheesecake
No major discovery this week as many of you will have come across this gem before. The Glenilen Farm Mango & Passionfruit Cheesecake is a winner and is our latest Taste of the Week. Not alone is it delicious, it is also convenient! Forgot something for dessert? Well this is your gorgeous creamy solution.
The subtle flavour of the mango and the more intense passionfruit work so well together with the creamy topping. Continue reading »
It’s exciting, after a long winter planning, training and scheming about how to make the ice cream and shops better, to have the shops busy again.
We have some new flavours and some new ways of doing things, and now’s a chance to see whether people like them.
It’s all part of the ebb and flow of the year when you’re in such a seasonal business, and it still gives me a buzz!
Bring on the season! Continue reading »
Several years ago I was browsing through the trademarks directory of the Irish Patents Office and noticed that the Dingle Brewing Company, of Tom Crean’s Lager fame, had trademarked “1916 Centenary Beer” back in 2010. Continue reading »
—- our friend Joyce began to open his oysters, which he made us eat au naturel, without bread or potatoes…… and we were obliged to wash them down with native Potcheen, less adulterated with water than we would have wished.
Nor did this suffice; Martin deemed himself a cook, and set about dressing scallops for our entertainment. He opened them, called for butter – and such butter! It was added to the fish, which were fried in the shell. Continue reading »
I am delighted to present Saveur Magazine’s Best Food Blog Photographer 2015, Renée Kemps, as the host of our next Lens & Larder workshop which will take place at the beguiling Irish country estate, Ballyvolane House, April 26-29th, 2016. Continue reading »
As they left, she bribed the barman to part with a full bottle of Booth’s gin.
On the road back.., he asked, “What’s so special? One gin is much the same as another.”
“No, it’s not. You just take a sniff.”
She uncorked the bottle and wafted it under his nose as he drove.
“See? It’s sort of flowery and oily at the same time. Reminds me of home. God knows why. It’s as though they’d mingled summer and autumn – summer scents and autumn drizzle. Continue reading »