2011 at FoodFight.ie

Photo by peterastn

Subscribe to our RSS feed


Archive for May, 2017

Amuse Bouche

A post by Cork Billy at RESTAURANTS AND FOOD

The exotic atmosphere was soured by the news that Singapore was about to fall. But being one to make the most of a bad situation, McCarthy enjoyed the local hospitality on offer. Years later he would recall the taste of Dutch gin mixed with crushed ice and fresh lime juice, and the colonial feast of ‘riz tafel’ with a multitude of plates of meat, fish, vegetables, curries with steamed rice, all washed down with locally brewed Dutch draught beer.  Continue reading »

What’s brewing?

A post by The Beer Nut at The Beer Nut

The National Homebrew Club’s annual conference returned to Smock Alley Theatre in April. As usual there was a stellar line-up of home-brewing royalty, both local and international, sharing their wisdom through the course of the day. Not with me, though: I was only there for the after-party, by kind invitation of the (very) outgoing president – cheers Thomas!  Continue reading »

Why we select the wines we do.
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; color: #000000; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
SuperValu’s Buyer Tells How and Why.  Continue reading »

We…
The post Ballymaloe Litfest 2017 appeared first on Bibliocook – All About Food.  Continue reading »

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; color: #000000; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
Superb Lakeside Restaurant at Carrig House

Amuse Bouche

 If, as is said, location is everything, the Lakeside Restaurant at Carrig House near Killorglin, has it made. But, in a restaurant, food is all important and here too Lakeside is in a good place.  Continue reading »

Summer on a budget

A post by The Beer Nut at The Beer Nut

The German discount supermarkets are great when summer rolls around and your requirement is for things merely decent, cheap, refreshing and in quantity, for drinking outside. Normally I wouldn’t look beyond Aldi’s Spaten or (and) Lidl’s Crafty Brewing IPA, or any of the dry Irish ciders they both carry, but during a recent sunny spell I spotted a couple of new candidates and thought it only right to give them a go.  Continue reading »

Week of events planned across Cork for Festival Cork’s inaugural Dessert Festival!

Following on from the success of hugely popular Burger Festival and more recently the Whiskey Festival the team at Festival Cork are delighted to announce their latest event

“ Cork Dessert Festival” running from June 26th to July 2nd – a festival showcasing the finest confections that Cork has to offer.  Continue reading »

Taste of the Week
Ballintubber Vodka and Blueberry Cheese
From Cahill’s Farm

Cahill’s Farm are in County Limerick and they make a 100% pure and natural, full-flavoured cheese, handcrafted in the traditional Irish way, and made with only the freshest, wholesome, natural, ingredients. 

They are well known in the world of cheese and are regular award winners including at Blas, the British Cheese Awards and World Cheese Awards.  Continue reading »

Let’s face facts. Not everybody who looks in the mirror likes what they see. Some of us are just sub-standard, below average and generally crappy. That’s the way of the world. If the advertising slogan of l’Oreal was true of us all, it would fail in it’s prime objective, to make the user feel special. If we are all ‘worth it’ then what we are worth is not worth much. But, I didn’t start writing this to have a go at the haircare market.  Continue reading »

Pinot Gris, more widely known by its Italian name Pinot Grigio, is one of the most popular grapes around.

Giorgio (right) in Cork last year.

Quite often it doesn’t have much flavour and is easy to drink and these wines are sometimes described as inoffensive, a kind of damning with faint praise. It’s as if someone said your wife or husband is “an inoffensive little person, you’d hardly know he/she was there”.  Continue reading »

Advanced for his age

A post by The Beer Nut at The Beer Nut

Dublin’s DOT Brew celebrated its first birthday with a slew of new barrel-aged small-batch beers, brought out to meet the public in Idlewild (and later Abbot’s Ale House in Cork) a few weeks ago. The Idlewild event was fun, with only three lines dedicated to the selection so turnover was quick. If only life could be like this more often.
First of the newcomers was Teeny Tiny Barrel Aged Pale Ale. As the name hints, this is a mere 3.5% ABV.  Continue reading »

Ever hear of the saying “Never trust a skinny chef”? Cue mental images of a jolly fellow, who clearly enjoys food, wine and their own cooking. These days a lot of chefs are running triathlons, completing marathons or just plain staying fit, in an effort to balance out their hectic careers and the fact that they’re constantly around food.  Continue reading »

Amuse Bouche

A post by Cork Billy at RESTAURANTS AND FOOD

Old church in Dungloe turned into bakery/tearoom

Tootsie gave me a sympathetic smile. “Lieutenant Fitzgerald is a lively young man.”
“Lively,” our father said, “will not put food on a family’s table either – and especially not when a great portion of whatever income he does receive goes to drink. His name – Fitzgerald – that’s Irish, you know. And I’ll suppose he’s a Catholic.  Continue reading »

When I cook pasta for dinner in the evening I normally cook a double-batch – far more than I actually need. This is because it can be used in meals the following day. The teenager likes to add boiled eggs, sweetcorn, and mayonnaise for her school lunchbox to a portion of pasta. I like to make salads with mine.  Continue reading »

Smooth moves

A post by The Beer Nut at The Beer Nut

Three beers from Dano-Belgian contract brewers To Øl today. To begin, the continuation of a series of soured pale ales, a style of beer I’ve become very partial to. Sur Citra follows Sur Amarillo which I enjoyed last year. Just like it, this one is a hazy orange colour and the aroma is understated, hinting gently at the citrus and sourness to come. The tartness leads: first sip produces a round juicy acidity, a bit like an oude gueze but without the oak-and-nitre complexity.  Continue reading »

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; color: #000000; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
The Maestro in top form at the Radisson Blu!

Dessert terrine

After having sampled lots of food goodies at the official celebration of the Radisson Blu revamp, I was keen to try it out in depth. And we took the opportunity last week on a magnificent sunny evening.  Continue reading »

Montepulciano and Montepulciano

I think we’ve all been confused at one time or another by Montepulciano on an Italian wine bottle. It is the name of a grape and of a town in Italy. According to Wine-Searcher.com the grape was named after the town and was once widely grown there.  Continue reading »

Advance party

A post by The Beer Nut at The Beer Nut

The Hop City festival took place in Leeds at Easter. As part of the promotional run-up, host brewer Northern Monk brewed a collaboration beer with Cloudwater and hop supplier YCH called, imaginatively, Hop City IPA.
It’s squarely in the New England style, 6.2% ABV, 20 IBUs and a soupy yellow colour. The aroma is bright and fresh, throwing out juicy mandarin and spicy green rocket.  Continue reading »

Taste of the Week
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.7px ‘Trebuchet MS’; color: #333333; -webkit-text-stroke: #000000; background-color: #ffffff} span.s1 {font-kerning: none}
Double Delight from Iago

Doubly Delicious

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.7px ‘Trebuchet MS’; color: #333333; -webkit-text-stroke: #000000; background-color: #ffffff} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.7px ‘Trebuchet MS’; color: #333333; -webkit-text-stroke: #000000; background-color: #ffffff; min-height: 18.0px} span.s1 {font-kerning: none}
Taste of the Week is another double, this time from Iago in Cork.  Continue reading »

Back in 2011, I posted a 30 minute recipe for Beef in Black Bean Sauce. Back in 2011, not many of ye paid any attention to anything I cooked or posted about. Shame on you. But, now that you are older and, obviously, wiser (You are reading this are you not?), I am very happy to present you with a simpler, even faster to prepare, Beef in Black Bean Sauce.

Back in the day, I had a more elaborate ingredients list. Now, I am more of a purist (I didn’t have any ginger or chilli in the press).  Continue reading »