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Archive for April, 2017

Three Wines. And a few beers!

Valdivia Dorius Amontillado seco sherry, Jerez (DO), 18%, €17.85 (50cls) Karwig Wines.

This dry amontillado is the perfect match for meat dishes and mature cheese and vanished very quickly here, where it was used as an aperitif – so quickly, I didn’t have time to take any notes. 

To get the best from its generous aromas and flavours, serve it at between 12 and 14 degrees.  Continue reading »

Sweet favourite of the Romans. Still Going Strong! 

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Masi Angelorum Recioto della Valpolicella Classico (DOC) 2012, 14%, €24.95 (35cl) Bradley’s

This is something special, once a favourite of the ancient Romans. 

According to Hugh Johnson, it “is the most historic of all Italian wines….  Continue reading »

The naughty step

A post by The Beer Nut at The Beer Nut

For over a year now The Fine Ale Countdown podcast has been assessing the relative merits of the world’s beers, one at a time. Each beer gets a numerical score, resulting in a league table, and attention tends to be paid more to the upper end of it, especially the hallowed top five.  Continue reading »

Kinsale Bay Food Company
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Big Range of Gluten Free Products

Kinsale Bay

I visited the Kinsale Bay Food Company’s premises last week. With a name that includes Kinsale, you’d expect some fish products. And you won’t be disappointed.  Continue reading »

media release
Sligo Food Trail celebrates the Wild Atlantic WayLaunch of new video ‘Taste the Sea’
“Success breeds success” according to the old adage, and that certainly seems to be true for Sligo Food Trail who are shining a bright light on quality food in the county. The latest venture by this proactive group is a video entitled ‘Taste the Sea’ highlighting their many members along the Wild Atlantic Way and celebrating their food connections with the sea itself.  Continue reading »

I thought I had it right. I was pretty sure that I couldn’t do any better. When I got my hands on some (rare breed, grass fed) Belted Galloway, coarse ground beef and made burgers with three ingredients, I knew that I had created burger patty perfection. That was another one ticked off the bucket list. I had eaten the perfect burger. Or, at least I thought I had.
We had been chatting about restaurant trends.  Continue reading »

Two Tipp Top Cafés
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Stef Hans & French Quarter

Mezze

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After seeing the venerable buildings, including Hayes Hotel, in the square at Thurles, the Source Arts Centre around the corner is something of a pleasant surprise and even more pleasant when you find yourself in the cheery bright room where Stef Hans serve up delicious food.  Continue reading »

Belgian purge

A post by The Beer Nut at The Beer Nut

All going well I should be just back from Belgium when this gets posted. It’ll take a while to process through what I found to drink there so while I’m stringing those words together I thought I’d clear the Belgian beers that had been hanging around the house before I left. I’d built up quite a backlog of them, thanks to the good offices of my other half.
I started with Sheldebrouwerij’s Hop Ruiter. It’s a few years since I last had anything from them.  Continue reading »

Breda is a city in the south of the Netherlands, that’s probably not very well known to us tourists. It’s also the home city of young gun chefs Freek van Noortwijk and Guillaume de Beer and sommelier Johanneke van Iwaarden.  Continue reading »

Black’s and Man Friday Highlights of Kinsale Day
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Munster Wine & Dine On Tour

The sun came too as the Munster Wine and Dine members headed for Kinsale last Friday.  Continue reading »

Amuse Bouche

A post by Cork Billy at RESTAURANTS AND FOOD

..they were eating breakfast. There were two big sandwiches of meat and goat cheese apiece, and Robert Jordan had cut thick slices of onion with his clasp knife and put them on each side of the meat and cheese between the chunks of bread.
‘You will have a breath that will carry through the forest to the fascists,’ Augustín said, his own mouth full.
‘Give me the wineskin and I will rinse the mouth,’ Robert Jordan said, his mouth full of meat, cheese, onion and chewed bread.  Continue reading »

Well again

A post by The Beer Nut at The Beer Nut

After a year’s absence, I returned to Cork for the Easter Beer Festival at Franciscan Well last Saturday. I got an early bus down so had time to pop by Rising Sons to see if there was anything new on the taps. Of course there was; it’s an essential part of the deal with brewpubs.
I began on Dark Matter, which must be about the sixth beer I’ve encountered using that name, and the second Irish one in 2017 alone.  Continue reading »

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Fenn’s Quay’s Special

Cod

From breakfast ’til late at night Fenn’s Quay will feed you, and feed you well. Lots of menus here, including a set lunch and an Early Bird. That Early Bird is, unusually, available on Saturdays up to 6.30.  Continue reading »

Whiskey.
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What’s Wood Got To Do With It?  Continue reading »

BLAIRS INN OLD BUTTER ROADS FOOD TRAIL LAUNCH
Duncan Blair has been on to tell us all about their plans for the launch:
> We’ll have special Old Butter Road Trail dishes on our menus throughout the launch weekend (28th April to May 1st). We’ll be serving artisanal Butter Road cocktails and craft beers throughout all weekend. On Bank Holiday Monday at 4pm we’ll be putting on a cooking, craft cocktail and beer Demo in our garden.  Continue reading »

Pighin’s “Grave wines are bargains”. Good too!

Vino Italiano (2005) sums up Pighin: A large estate with holdings in both the Grave and Collio DOCs. There are some decent wines in the bunch, and the Grave wines are bargains.

They have proved innovative wine-makers and built the first Italian example of an insulated winery.  Continue reading »

A few social beers

A post by The Beer Nut at The Beer Nut

My Easter weekend began last Thursday afternoon with leaving work and heading straight for the Open Gate Brewery at St James’s Gate. I’d been invited, with Will from 5 Lamps Brewery, to talk to staff about beer and brewing. With that out of the way it was over to the bar to see what was new on the roster.
They’ve added two new lagers to the line-up. From the in-house brewery there’s Amarillo Pilsner which, as the name suggests, is a pilsner using Amarillo hops.  Continue reading »

Taste of the Week
Brown Soda Bread by Dooley’s

Dooley’s Bakery and Café  is in Rathcormac, on the main street, neatly painted in a pale green, with an old bike outside. 

We knew the bread box at home was bare so we stopped there yesterday and, despite the temptations of the sweet things in the cabinet, bought one of their brown soda breads.

But what a soda bread!  Continue reading »

Until recently, getting goat meat in Ireland was near impossible. There are plenty of farmers producing excellent goat’s milk and cheese. But, goat meat, no. Thankfully, that is no longer the case with some more adventurous farmers now producing top quality goat. Some of our more progressive butchers are stocking it too. And that’s how I got my hands on a part deconstructed shoulder of goat. Perfect for preparing a goat curry.  Continue reading »

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Excellent Evening Meal at The Commons Inn

Steak

It was a busy night at the Commons Inn, some big groups (some local, some traveling) to be catered for but the pressure didn’t show in the restaurant which was an oasis of calm as we enjoyed an excellent meal indeed.  Continue reading »