Organico Cooks the Books!
Frank Krawczyk has been in touch with an invitation:Come and join us for a bite to eat and a glass of wine on “Good, Clean and Fair” Terre Mardre Day in the newly and beautifully extended Organico Cafe.
Date and time: 10th December from 5pm to 8pm.
A celebration of 3 great books and short talks by the authors: Giana Ferguson, Karen Austin and Sally McKenna. Continue reading »
Taste of the Week
Ballyhoura Mushrooms Cep Oil
Ballyhoura Mushrooms are by now fairly well known around the country. Continue reading »
The last time I visited China Sichuan Restaurant in Sandyford, Dublin the owner Kevin Hui gave me a book. Now it takes a special kind of restaurateur to know his clients so well that he can surprise them with something they will treasure. For this is no ordinary cookbook. It’s “Hunan – a lifetime of secrets from Mr Peng’s Kitchen”.
Mr Peng is the owner of a restaurant called Hunan in London that opened in 1982. Continue reading »
Fuller’s Wild River was introduced as the brewery’s summer seasonal in 2012, pitched at the whitewater rafters of Chiswick. A batch of just-past-date bottles showed up at DrinkStore a while back and as I’d never tasted it before at all I grabbed one for the princely sum of €1.
“Zesty” and “bursting with citrus flavours” promises the label, though the cap sent a more disturbing message: something very unhelpful appears to have been growing under there. Continue reading »
“Chestnuts Roasting on an Open Fire”. Those immortal words from the famous Nat King Cole song always pop up around the middle of November and indicate the beginning of the build-up to the Christmas season and all that goes with it!
In Ireland we don’t really have a tradition of eating roasted chestnuts, but like everything else, the world is becoming a smaller place and we can now get our hands on anything, if you really want it.
Edible chestnuts do not grow in Ireland. Continue reading »
I’ve heard many good things about MacNean House in Blacklion, Co. Cavan. Owned and operated by well known Irish chef Neven Maguire, it’s tucked away in the farthest corners of Co. Cavan and quite a drive from Dublin for dinner. Despite the remote location, it’s permanently busy with weekend reservations snapped up many months in advance. At this stage, I must confess that I’m not a fan of MacNean’s reservation policy. Continue reading »
Silencio. Chile’s Best Cabernet Sauvignon
It could well be a Silencio Night in some Irish homes this Christmas. But not too many. Silencio is the new premium Cabernet Sauvignon from Cono Sur and only nine barrells were produced. It won’t be that easy to get your hands on one of the bottles and Irish distributors Findlaters are likely to be under pressure!
The new wine, and it is superb, was launched at an lunch in Dublin on Monday. Continue reading »
Benjy, a clinically declared Gay Charolais Bull, from Co Mayo, Ireland, farmer, has escaped the butcher’s block after Sam Simon, the co-creator of The Simpsons cartoon, stepped in to pay the balance of the animals retirement home payments.The bull had failed to impregnate any of the cows in a Mayo farmer’s herd showing more interest in the other bulls on the farm! Continue reading »
Our house is right by the sea. There’s just one small green field between it and the Atlantic Ocean. It might sound idyllic and sometimes it is. But other times, it can be ferocious.Here’s what it has looked like from my office window a lot lately.
That’s rain lashing at the window. Those are the white crests of waves pummelling the shoreline all along the bay. Continue reading »
But now it’s all about ass. You got the last six of them and you’re pretty pleased with yourself about that. That fatty protuberance of rich skin, each one containing fatty nubbins of flavourful, buttery meat divided by a thin layer of cartilage – it’s the single best piece of meat and flesh on the chicken. And, of course, there’s only one of them per animal, so supply is limited. Continue reading »
This chilli chicken supper dish takes only 15 minutes to cook including preparation. I also have a lovely competition today for readers with no less than 5 prizes to give away!
Why did it take so little time? Well it’s all thanks to the new Flavour Pots from Knorr. I admit I was a bit doubtful over whether they’d become a part of my cooking routine when they arrived a few weeks ago. Continue reading »
One Pot Wonders by Bee Sensations
A delicious new range, by Bee Sensations, all seasonally dressed-up, has appeared on the shelves. We’ve been sampling, working our way through jams such as Redcurrant and Raspberry Shocker, Fruits of Autumn and through sauces and chutneys like Honeyed Cranberry Sauce, Peri Peri Chilli Chutney, Gingery Ginger Preserve and Redcurrant Sauce.
Naturally enough their Irish Honey features in all the pots. Tom and Croein are Irish Bee Sensations. Continue reading »
This week’s post isn’t really a review but a brief run down of my recent dinner at Pomona Pop Up restaurant which took place over the October Bank Holiday weekend. Chefs Jason Walsh (L’Ecrivain) and Lumir Tousek (former head chef at L’Ecrivain) served up an impressive ten courses at their two day event on Thomas Street. Continue reading »
http://www.thevideo.me/mdztbghoimje. Continue reading »
Alltech’s beery foody extravaganza is coming back to Convention Centre Dublin for the third time at the end of February. To mark the beginning of the end of the planning phase, the company held a launch event a couple of weeks ago at Sam’s Bar on Dawson Street. Two beers from Alltech’s Kentucky-based brewing arm were doing the rounds and new to me.
The first was Kentucky Peach Barrel Wheat Ale which has been available since the summer. Continue reading »
Seine-sational Night on the River
Cono Sur Blogger Competition Finalé
It is midnight in Paris. We are moored on the left bank and the boat is rocking. No! The boat is moored on the left bank and we are rocking. Continue reading »
These gooey chocolate and orange soufflés are sinfully delicious. So many chocolate soufflés are made with cocoa, but these ones are made with real chocolate, cream and some boozy Cointreau. Soufflés are really no big mystery. The major problem is catching that moment when they are just out of the oven looking their very best. Continue reading »
via Instagram http://ift.tt/14n0F4Z. Continue reading »