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Cono Sur In Tour De France
El Vino Outsprints Le Vin

Tour legend Seán Kelly on St Stephen’s Green with Adolfo Hurtado, Cono Sur’s Executive Director and Chief Winemaker

This National Bike Week, Irish cycling legend Seán Kelly has teamed up with Cono Sur, one of Ireland’s favourite Chilean wine brands, to celebrate their official wine partnership with the Tour de France.  Continue reading »

Connect with the new 2016 Failte Ireland Food Champions

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

Fáilte Ireland today announced the names of 16 new emerging food champions who will represent the importance of food to tourism and visitors to Ireland. They will join six existing food champions as part of the Food Tourism Network Development programme. The group will work together with their local community to help build Ireland’s food tourism reputation, sourcing and activating ideas to encourage visitors to stop more, spend more and stay longer.  Continue reading »

Touching the sides

A post by The Beer Nut at The Beer Nut

Two Sides is the name of Dublin’s newest gypsy brewer. The first couple of beers have come from Craftworks though the plan is to roam further afield for future batches. I met both in 57 The Headline in recent weeks.
The début beer was 620, an American-style pale ale with a modest 4.8% ABV. There’s a slight haze to it but no interfering yeast bite: it’s all hops. The aroma is probably its best feature, on balance: freshly zesty and enticing.  Continue reading »

The team at MVP, possibly Dublin’s most original and modest cocktail bar, have developed a new menu for the summer months. This new menu lists some tempting new drinks, as well as retaining some MVP classics. In case you didn’t know, MVP is home to Anna Walsh, the Irish winner of the World Class Cocktail Competition in 2015, so trust me, this bar is pretty damned good at making cocktails. 
Out of the drinks we tried, two stood out for me.  Continue reading »

Our Taste of the Week is quite a mouthful, a lot of words up there. But it is a tasty mouthful and quite a delightful surprise to me.

Salt and Vinegar was never my favourite combination. When I got the two samples from Keogh’s, I thought it was odds on that the Cheese and Onion would be my winner. And it is a good one too. Tasted that first and had my opinion confirmed.

Onto the Atlantic Sea Salt and Irish Cider Vinegar then and what a pleasant ambush on the palate. The combination is flavoursome, so well balanced, the best combination of salt and vinegar I’ve ever come across. A nod from the other half confirmed the tasty surprise and our Taste of the Week was unanimous! Two thirty-somethings were later recruited and again both came down on the Salt and Cider Vinegar side.

The two varieties are now available in Multipacks, just in time for picnic season. Each contains 6 individual bags. The new multipacks are available alongside the Farm Favourites Multipack which was introduced last year and includes 2 x Dubliner Cheese and Onion, 2 x Atlantic Sea Salt and Irish Cider Vinegar and 2 x Roast Beef and Irish Stout.
Commenting on recent survey results, that showed some 22% of Irish workers eat lunch at their desk on any given weekday, Tom Keogh, Keogh’s Farm, said: “Much of my working life has been spent outdoors on the farm so it’s hard to imagine spending all my lunch breaks cooped up at a desk but unfortunately this is the reality for many people. The weather can sometimes be off-putting but with the summer sun now shining, the Irish public should make the most of it by taking their lunch to a local park or eating dinner in the back garden. Any excuse for some fresh air and an impromptu picnic!

This year, we’re proud to have our three multipack varieties in store just in time for picnic season. The multipacks are lightweight, easy to carry and perfect for sharing and as always, they are made fresh on the farm using only the finest Irish ingredients.”
The newly launched Keogh’s Atlantic Sea Salt & Irish Cider Vinegar Multipack and Dubliner Irish Cheese & Onion Multipack and the Keogh’s Farm Favourites Multipacks and entire Keogh’s Crisps range are available now in stores nationwide, RRP €3.99.
For further information on the Keogh’s #PerfectPicnic campaign and Keogh’s Multipacks, please visit www.keoghs.ie.

It’s gas isn’t it? How something so small can make such a big difference? Just 1 little school place.
When my first baby was still in his pram I made the long trek to our chosen primary school to put his name down and do the interview with the Principal. The interview was essential you see as it’s important that first-time parents understand the commitment it takes to send their child(ren) to a full immersion Irish language school (Gaelscoil).  Continue reading »

Could you be the 2016 World Irish Stew Champion?

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

Have you Entered the World Irish Stew Competition 2016 yet? Get the cook in your life to enter The World Irish Stew Championships this Saturday 18th June from 1pm at the Italian Quarter, Sligo Town.
There are categories for Professional and Non Professional cooks! Its easy to enter! 

Cook you favourite Irish Stew Recipe! The competition is open to professional and non-professional cooks.  Continue reading »

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O’Dowd’s Seafood Bar & Restaurant


Fish And Forage And On Your Plate

Once upon a time, fish was tolerated once a week, a kind of religious penance, and full of bones. Recent decades though have seen our fish shine on many a home and restaurant table. And our chefs are not stopping at that. Now they’re out foraging, checking the shore for a long overlooked bonanza.

I was recently in O’Dowd’s Seafood Bar & Restaurant alongside the harbour in Roundstone.  Continue reading »

Winners of the 2016 Euro-Toques Food Awards announced

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

The annual EirGrid Euro-Toques Food Awards took place today Monday 13th June. This year the awards were held at Ballymaloe House as part of the celebrations for the 30th anniversary of Euro-Toques Ireland, to honour its founder Myrtle Allen.

Euro-Toques members include some of Ireland’s greatest chefs, many of whom came together today to honour Mrs Allen on the 30th anniversary of this celebrated organisation.  Continue reading »


Daniel Emerson (right) of Finnbarra Cider/Nohoval Drinks Company and Arthur Lenormand, Marketing Director of House of Beer (France)

·         Cork’s Nohoval Drinks Company secures 5 year contract for supply ofFinnbarra Irish Craft Cider to ‘House of Beer’ (France)
·         Finnbarra Irish Craft Cider (aka Stonewell Cider) to be distributed and sold nationwide across France.  Continue reading »

San Fran cans panned

A post by The Beer Nut at The Beer Nut

My first, and only, bottle of Anchor Liberty Ale came from The Vintry in Rathgar in 2007 where it had been sitting in a south-facing window for an indefinite period of time.  Continue reading »

Dao. Burgundy. Lodi.

A Trio of Reds

Casa de Mouraz 2011 (DAO), 13.5%, €17.50 Mary Pawle

The grapes for this excellent red come from several vineyards of Casa de Mouraz “some of which are mentioned in documents from the 16th century”. They were no doubt organic then and are organic now.

The wine has been matured in fine Nevers oak for 8 months and is a blend of local grapes: Touriga Nacional, Tinto Roriz, Alfrocheiro, Jaen and the almost unknown Agua Santa.  Continue reading »

Father’s Day is a week away and I have been feeling nostalgic. Growing up, I was a total daddy’s girl, a tomboy who preferred to spend a day putting earthworms on a hook and fishing with my father to painting my fingernails or playing dress up with the neighbourhood girls. I have fond memories of sipping Shirley Temples, (or, as my dad would refer to them, “kiddie cocktails”) layered with loads of extra maraschino cherries.  Continue reading »

If you’ve been following me on my social media channels, you’ll know that we’ve been doing a lot of BBQ’ing in the recent good weather. Having some good wine to drink alongside your freshly cooked food is obviously very important, so here are my recent top 3 wines. Cheers!  Continue reading »

Amuse Bouche


…the Moncadistas were permitted to receive regular visitors and had plenty of opportunities for exercise, and even to enhance their culinary skills (steak with guava jelly, spaghetti and omelettes were some of Castro’s specialities). With a regular supply of books, food, and, crucially, cigars – the floor of his cell was, Castro confessed, ‘strewn with butts’ – life could certainly have been a lot worse.

From 1956 (The World in Revolt) by Simon Hall (2016).  Continue reading »

Jam Jar Banoffee Pots

A post by Vicky at Stasty

I can’t say summer is here, because it’s not official until June 20th, but in my eyes summer is here! The sun is out, and the evenings are long and bright – I say let’s have a picnic! Everything tastes so much better outside in the sunshine. Glass jam jars are perfect to carry your food outside and also look pretty too. These banoffee pots are a simpler version of a regular banoffee pie and take just a few minutes to make. If you have not heard of a banoffee pie before, let me explain!  Continue reading »

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Nordie boys

A post by The Beer Nut at The Beer Nut

These two are the last of the haul from my most recent trip to Belfast, acquired in the excellent but poky Vineyard off licence on the Ormeau Road.
My first impressions of Hillstown’s beers are here, and The Spitting Llama was missing from the set I bought last year. It picked up an award at the 2015 Killarney Beer Festival so I was particularly keen to give it a go. The style is billed as Belgian golden ale, though a little weaker than your Duvel or the like, at just 7% ABV.  Continue reading »

Screebe House

A Connemara Gem


Screebe House, spectacularly situated over Camus Bay in Connemara, has a dining room with quite a view and, to go with the view, some spectacular food by Limerick chef Damien Ring. We stayed there early in the week and enjoyed a gorgeous dinner as we watched the swans come and go on the waters outside, the sun too adding its magic to the mix.  Continue reading »