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You may or may not know that I am now they proud owner of a weekly food column, What To Eat Now, in the Weekend magazine in the Irish Independent. I’m having a blast researching and testing recipes, photographing new shots and sourcing new places to share with you each week.  Continue reading »

Scratch My Pork

Two questions. What are pork scratchings? And who is Matthew Brownie?

Pork Scratchings have long been  associated with England. But similar products were made before England had even thought to use the pork skin as a snack. The Chicharrones originated in Mexico, from Spanish influence and are, Matthew tells me, the first signs of fried Pork Rind that we know as scratchings today.  Continue reading »

I was always good at school and did well in exams. Growing up in the 1980s, the Dingle Peninsula was a much more tightly-knit place than it is today. So tightly-knit that a lot of people were curious as to how well I would do in my Leaving Certificate (the final exam we sit at secondary school and the one that determines our place at university here in Ireland).I was delighted with my results when I received them. Years of hard work and study had paid off.  Continue reading »

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When the virtue of patience was being dished out, I was too darned impatient to wait in line. If only I’d known…
… You see, the thing with Jamaican Ginger Cake is, that while it takes under an hour from start to finish, it is best wrapped and left for 24 hours for the flavours to develop.

All those spices smell so good.  Continue reading »

There is a continuous and growing demand for gluten free recipes with recent estimates showing that 1 in 100 Irish people are intolerant to wheat.  It can often be difficult to replace flour in baking recipes but these brownies, which rely on a dense and rich interior use ground almonds to bind, making them gluten free.  The batter can also be used to make a cake in a 20cm spring form baking tin.  Continue reading »

Temptation Everywhere!

A post by Wholesome Ireland at Wholesome Ireland

I dropped the 6-year-old to school and I walked home with the small boy; like we always do.
Yesterday I had to nip into the Supermarket for some messages on the way and my heart sank. Right at the front door there was floor to ceiling displays of sweets and chocolate based on a Hallowe’en theme. It was a couple of metres long and I have to walk past it to get to the fresh fruit and vegetables.  Continue reading »

The Square Table LaunchedBig Night for Coolea Sisters

Top left: Graham Neville (l) with Lucy and Mark of Ballyhoura Mushrooms.Top right: Cheers! Martina and Yours Truly.

“I wish the two sisters all the best. They have shown great courage,” said Michelin Star chef Ross Lewis as he helped officially launch The Square Table restaurant in Blarney last night. The two sisters are Patricia and Martina Cronin, both originally from Coolea and now well experienced in the restaurant world.  Continue reading »

"I hate carrots but I love carrot cake".  Another gem from the Little Brother who was the happy recipient of this special scary Halloween cake.  I was browsing around TK Maxx last week, purely to help The Hubs buy a new wallet.  It's never that simple – I walked out with a set of Essie nail polish and a new pumpkin head cake tin.  I know, I'm a sucker…  Then, what cake to make?  Continue reading »

Craftwork

A post by The Beer Nut at The Beer Nut

That was a lot of lager and weissbier last week, eh? What about this wave of foreign styles that’s destroying traditional German brewing and replacing it with the same sort of beer you get everywhere else these days? I could have told you before I left the house that no such thing is actually happening, but that’s not to say that there aren’t plenty of German breweries offering something different. You just need to put a bit of work in to find it.  Continue reading »

Being 100% Honest With Myself

A post by Wholesome Ireland at Wholesome Ireland

It’s a vlog update on my fitness goals. I’ve done my second Park Run, and have learned a few very important lessons.
 

The post Being 100% Honest With Myself appeared first on Wholesome Ireland.  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

She drinks too much. Two aperitivos before dinner. A full bottle every night at our table. Afterwards, a night cap or two. Grappa for her, a kind of Italian poitín, and sometimes limoncello. When she drinks, she asks searching questions.’Why haven’t you found a woman, Charlie?’ Why hasn’t she found a man? Not men, but a man. ‘I don’t want to be a serial shagger,’ she says. ‘I want to settle down. It’s almost too late for kids.  Continue reading »

 I spoke to Waterford organic dairy farmer John Stephenson, who with his wife Joan, has been organic longer than possibly any organic diary farmer in Ireland. 

Oliver Moore: Tell me about your farm John.
John Stephenson: The farm is here in Waterford, in Kilmeaden . We run 43 to 44 cows, on about 100 acres. It’s in two blocks   – 70 acres and 30 – very close to the N25.  Continue reading »

Come Savour The Night of 1000 Feasts in Kilkenny!

Next Sunday week, I’ll be having an evening meal in Kilkenny. But I have no idea as to the venue. If you’d like to know more, read on …. 
Kilkenny will be cooking up a storm as hundreds of homes in the City and County throw open their doors for a mouth-watering Night of 1000 Feasts on October 26th.  Continue reading »

Eggs Benedict

A post by Donal Skehan at DonalSkehan.com

Eggs Benedict has to be one of my ultimate treat breakfasts. Runny poached eggs with salty crisp bacon on top of a soft toasted English muffin, all coated in a tangy rich Hollandaise sauce – true perfection!  Continue reading »

The Kinsale Gourmet Academy

Speaking at the launch were (clockwise from top left) David Rice, Lord Mayor Alan Coleman,Des McGahan and Ross Lewis.

Ross Lewis, the Cork-born Michelin star winning chef and co-owner of Dublin restaurant Chapter One, spoke of his early visits to Kinsale as he launched the spanking new Kinsale Gourmet Academy at Ballinacurra House on Tuesday.

“Kinsale was the only place where you could get coffee in 1978.  Continue reading »

Into the forest

A post by The Beer Nut at The Beer Nut

I left you yesterday in the pleasant surrounds of the Achhörnla brewpub in Forchheim, choking down their massively less-than-pleasant lager. We’re staying in Forchheim today to see what the town offers that’s actually worth drinking.
It was a quiet Monday afternoon when we strolled into the pretty village marketplace. Not much was happening on the streets but there was plenty of buzz in the front parlour of Brauerei Neder.  Continue reading »

Pintxos at The Salt Yard, Kilkenny. Photo: Ken McGuire/AnyGivenFood.com

Open around four months at this stage under the watchful eye of proprietor Padraig Enright, The Salt Yard is the only restaunt of its kind in Kilkenny specialising in Spanish-driven cuisine presenting a fine fusion of Spanish and Irish ingredients across a huge tapas, pintxos and platos menu.  Continue reading »

Proper Baked Beans

A post by A Cookbook Collection at A Cookbook Collection

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Exciting news guys….I have just passed 100,000 subscribers on my youtube channel!! WOOOT! I want to say a massive thank you to everyone who has liked, shared and subscribed in the past few months. Without you guys, there would be no channel so thanks so much for making it happen! It is such a blast making the videos and reading your comments every day so keep it up and make sure you hit that subscribe button if you haven’t already!  Continue reading »