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Things were really kicking off a hundred years ago. As if the excitement of a front row seat to World War I wasn’t enough, some in Ireland chose the war years to violently oppose British rule. A limited uprising was succeeded by a successful war of independence and then a civil war. We’ll be commemorating blood-soaked centenaries for years to come.
That same period also feels like the birth of the modern era.  Continue reading »

This delicately spiced apple and almond cake is gluten-free and totally delicious. Almonds make a great base for a rich and nutty cake and the touch of ginger and cinnamon add a subtle spiced flavor. This cake is scrumptious served warm with crème fraiche or whipped cream. It’s a simple cake to put together and looks pretty with the fresh apples and powdered sugar on top.  Continue reading »

I’ve been getting a great reaction to the recipe videos I’ve been posting on my youtube channel lately and it’s a really buzzing food community.  If you haven’t seen it yet make sure to head over and click subscribe to my page as you’ll be the first to know when I upload a new video.  I’ve just posted up my latest recipe video for probably the best chocolate cake you will taste this Easter and best of all it’s gluten free!  Continue reading »



Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparation kimchi is often allowed to ferment underground in jars for months at a time.
It is Korea’s national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Kimchi also has many different kinds depends on the main ingredients.  Continue reading »

Roast Lamb with Fresh Mint Sauce

A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog - @IrishFoodGuide

Easter Sunday was always a big occasion in our house when I was growing up as Lent was finally over and we hadn’t eaten a sweet thing for the last 40 days! The smell of a roasting spring lamb with garlic is one of those meals that can take your mind back to your childhood and make your mouth water at the thought of it!

The history of the Easter Sunday roast Lamb goes back to the biblical Passover of the Jewish people.  Continue reading »

Electric Fish Bar Celebrates

Congratulations to Electric on the South Mall who celebrated the first birthday of their upstairs Fish Bar with quite a party last Wednesday night. Great too to meet and have a chat with Denis O’Mullane and Ernest Cantillon, the men behind the Electric enterprise. Neither seems to know where the past 12 months vanished to, but then they’ve been working hard!  Continue reading »

I’ve had such a lovely reaction to the new issue of FEAST: A Dinner Journal.  The best part of shooting the magazine is learning more about Irish ingredients and the story behind them.  In our last issue I traveled to Kilkenny to shoot with Helen Finnegan who makes the ridiculously delicious Knockdrinna Cheese which provided the inspiration for the cheese souffles which featured as part of our cheese course.  You can read about her story below.  Continue reading »

These soufflés make a very elegant cheese course and are quite easy to prepare. You can make them ahead of time and they’ll puff up again when you place them back in the oven.  Continue reading »

I was introduced to Mic’s Chilli last year but only got around to picking up my first bottle last night. I’m not surprised in any way that it says it’s made in a secret dungeon in Wicklow.
This will bring the fire you want in your food.
I may have overdosed slightly, using it as a liberal dip with some fresh grilled chicken last night but my God is it good.
Pay heed to the three chilli mark on the front of the awesome Steve Simpson designed branding and packaging.  Continue reading »

You are not going to believe me when I tell you that ‘Cheese making’ is incredibly easy.

A little milk boiled to the right temperature is the key ingredient and that is pretty much all you need. Well, that and a bit of vinegar (or rennet once you get serious about this) and away you go; The world of cheesemaking is yours.
Another item crossed of the bucket list so-to-speak, because I know many of you daydream about making your own cheese all the time.  Continue reading »

How do you like your eggs?

A post by sheila kiely at Gimme the recipe

A.  Continue reading »

Amuse Bouche


“If wine were to disappear from human production, I believe it would cause an absence, a breakdown in health and intellect, a void much more dreadful than all the excesses and deviations for which wine is thought to be responsible.” 
– Charles Baudelaire, from the Michelin Green Guide: Wine Regions of France.  Continue reading »

If you haven’t come across Grace & Saviour’s amazing work before you are in for a real treat! Specialising in event and wedding styling, Grace is a dab hand at setting a beautiful tablescape. Grace’s fantastic designs were put to great use when she agreed to collaborate with the team on our latest FEAST: A Dinner Journal which is out now. You can pick up a copy in all Eason stores and speciality shops or download our free app to see her work in action.  Continue reading »

Blossom Walks – Open Day at Irish Apple Farms Nationwide
~ Bord Bia and Irish Apple Grower Association to host series of Blossom Walks ~
Twitter: @Bordbia

Con Traas of The Apple Farm, Cahir.

 Bord Bia, in conjunction with the Irish Apple Growers Association, is delighted to announce details of the inaugural ‘Blossom Walk’ which will take place on Saturday, 3rd May.  Continue reading »

Where all roads lead

A post by The Beer Nut at The Beer Nut

Following on from Monday’s post on the Italian beers I found last month in Rome, this one is about the foreign selection. I did try to drink local as much as possible, but some things were just too interesting to pass up.

My reasoning behind choosing Lervig’s Johnny Low in Il Maltese is that I had a whole evening of talking ahead of me and wanted something I could sip safely while waiting for the event to start. A Norwegian IPA at 2.5% ABV seemed like just the ticket.  Continue reading »

Sometimes, less is more and simplicity is the way forward. When it comes to cakes, as much as I adore triple chocolate lusciousness from time to time, or the stunning aesthetic of a rainbow cake, I very often return, with much joy, to the good old sponge! This recipe for Victoria sponge is taken from Lorraine Pascale’s ‘Baking Made Easy’. To me, it is perfectly simple and the result is a cake that rises beautifully and is springlike and light to eat.  Continue reading »

West End Winner In Killarney Town

Amuse Bouche

Enjoyed a terrific meal at Killarney’s West End House Restaurant at the weekend. It was superb from start to finish, well cooked and well presented food and top notch service from the moment we walked in to this comfortable place.

Buns in a sack!

A tasty Amuse Bouche, featuring Duck Confit, was followed by two tremendous, somewhat unusual starters.  Continue reading »

Achill Mountain Lamb

A post by WiseMóna at Wise Words

A few weeks ago I got an email from an old friend of mine. She used to be the editor of Galway Now Magazine a few years back and she was an excellent woman to work with. She always made my stories sing on the pages of that glossy magazine.
She is lending her creative talents to the Calvey family on Achill Island to help get the word out about their delicious product.  Continue reading »

Although it was only a few months ago we wrapped on the final episode in Italy, my new series “Grandma’s Boy” for FOX International and 24Kitchen is finally ready to air!  We filmed the pilot episode last June and then spent eight weeks from August onwards shooting in towns across the beautiful Italian countryside.  With a new Granny or Nonna to meet every three days, we had to have been the most well fed crew you could ever meet on the road!  Continue reading »

Don’t worry, this raspberry poke cake isn’t a technical bake, it’s more of a crumbly gooey fun cake to make and enjoy. It won’t take you too long, and the most arduous part of this cake is the fact that you have to wait until it’s completely cool to enjoy it. So why would you […]
The post Raspberry Poke Cake appeared first on Wholesome Ireland – Irish Food & Parenting Blog.  Continue reading »