I have a friend, let's call her Dawn, who absolutely loves those little speculoos biscuits you get with your posh coffee. When we got samples of speculoos spread in work, she was in seventh heaven and every so often you'd hear a plaintive cry of "get these things away from me". Continue reading »
His favourites were oysters, which he slurped down several dozen at a time, plovers’ eggs, caviar, sole poached in Chablis, chicken in aspic, and any game birds that were available – pheasant, grouse, partridge, snipe, woodcock, quail; all of them prepared in thick creamy sauces. Quails he preferred stuffed with foie gras. Continue reading »
On Wednesday night, I attended the launch of the Dublin Wine Fest in Ely IFSC. Organisers Oisín Davis and Aoife Carrigy both spoke passionately about their vision for this week long festival of wine and food, and left me feeling quite excited about the events and deals on offer.
The concept is pretty simple. Dublin Wine Fest have teamed up with over 30 Dublin venues far and wide, to create special offers for attendees, running from April 20th to 25th. Continue reading »
I recently came across a special offer from Marcel’s of Ballsbridge that I just have to share. Marcel’s is a much-liked restaurant for me, and thankfully, it’s not appeared on too many of the “Hot places you have to eat in before you’re 50 and die in a bungee jumping while eating a Cornetto accident” type lists that seem to be the standard these days.
So what’s the deal? Continue reading »
Dungarvan Market Wrap-Up
West Waterford Festival of Food
The wind was rising and bringing with it reminders that rain was not too far away. Yet the hardy market stall holders were setting up in Grattan Square, Dungarvan, last Sunday morning for the final big event of the marvellous West Waterford Festival of Food. Continue reading »
I am back from over two weeks “Down Unda”! My first time to Australia saw me travelling between Sydney, Melbourne and some of the Victoria countryside. This blog post is a little bit of visual and written reminiscing of what was a great culinary trip.
1. Breakfasts. Boy, do the Aussies know how to make a good breakie and lucky for me, breakie is one of my favourite meals! Some of my top tips are…
The Fine Food Store in Sydney. Continue reading »
Spring Time at The Cornstore.
Day and Night Delights
Aged beef and amazing béarnaise sauce
The Cornstore has marked the coming of Spring with a trio of new menus: new Cocktails, a new Lunch line-up and a stunning Early Bird which gives you quality at an excellent price.
I sampled the Early Bird in mid-week and was very happy with it. No shortage of choice here. You have five starters to pick from, six main courses and four desserts. Continue reading »
From Power With Love
A Persian Dinner. Gorgeous. Generous
From Persia With Love was the title for a magnificent dinner by local internationally known chef Eunice Power in the Tennis Club (Dungarvan) at the weekend and it turned out to be one of the highlights of the West Waterford Festival of Food.
The Saturday event was sold out very quickly and luckily I had booked my two tickets early on. Tables were communal. Continue reading »
So slow is my transference of drinking experiences to this blog that it’s possible to follow the evolution of individual beers, whole styles even, in single posts. Camden Town’s Indian Summer was an exciting prototype on its second annual outing when I found it on tap in The Black Sheep in the middle of last year.
It arrived looking like a kristall weiss, clear gold in a tall Germanic pint glass, topped by a generous head. Continue reading »
Tea in Vintage Bone China.
And Much More in The Workshop.
Soups and Arbutus bread
On the way to The Workshop from the roundabout outside Cork Airport, you’ll see Tea Rooms emphasied on the direction signs to the Ballygarvan venue. You’ll also see pink bicycles. But tea is the thing here. Loads of different varieties and, yes, it is all served in beautiful vintage bone china.
You may have the Workshop Cream (contains coffee and has a “pleasant Bailey’s taste”). Continue reading »
Stephen Briggs is a consultant with organic farming advisers AbacusAgri. Though UK-based, Stephen has been in Ireland on numerous occasions, both to speak at events and to work with specific organic farmers to help them optimise their farm’s performance. We spoke about Spring growth on organic systems.
Screengrab of front page of abacusagri.com
Oliver Moore: This time of year, conventional farmers get a great boost from mineral fertilizers. Continue reading »
And Kinsale Good Food Circle want your help to choose the chef that makes the Best Chowder in Ireland!
Representatives from all 32 counties will compete for the title of “All-Ireland Chowder Champion” at the 5th annual All-Ireland Chowder Cook-Off 2015. Everyone attending the event will have a chance to vote for their favourite chowder-chef as sponsored by Clona. Continue reading »
The Hill of Tara, seat of the High Kings of Ireland, was the backdrop today for the launch of the 2015 Boyne Valley Food Series – a fitting setting for this innovative calendar of events throughout Summer and early Autumn weaving the region’s exciting food produce and cooking into its rich heritage.
Chefs, farmers and food producers gathered at the historic site today to celebrate all that this fertile river valley has to offer in terms of food produce and cooking. Continue reading »
Italian Wines Take Turn to Star at SuperValu
SuperValu’s Italian Wine Sale kicks off this Thursday (16th April) and the team there have gone for the reds in a big way, with Amarone (€20.00) and Montepulciano’ d’Abruzzo (15.00) featuring. Whites are scarce but if you have a celebration at hand, even if you haven’t, then the Lunetta Prosecco (15.00) fits the bill. Continue reading »
Craft Cider’s Challenges.
More Like Wine Than Beer
You can see the lone Elstar is bigger and better looking than the surrounding Dabinett!
Gin, Whiskey and Cider were among the tipples highlighted in a drinks series at Merry’s Pub in Dungarvan as part of the West Waterford Food Festival. Simon Tyrrell spoke on Craft Cider on Saturday and gave us an idea of the challenges, both natural (weather, terroir) and regulatory (punitive duty), facing the new wave of producers. Continue reading »
Tannery Kitchen Supper.
Superb Food And Company.
The Kitchen Supper in the Tannery Cookery School was the highlight of our first day at the West Waterford Festival of Food. Paul Flynn’s “festival” was confined to four courses but flavours, textures and colours were unconfined. The large group at the table certainly enjoyed the meal and the friendly input of hosts Maíre and Paul. Continue reading »