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Garrett Oliver Talks Beer.

Also Tomatoes, Bread and Pre-Sadness

Garrett Oliver

You need real tomatoes to make tomato sauce.

Garrett Oliver, dapper brewmaster at the Brooklyn Brewery, started his Ballymaloe talk and tasting, with this line on tomatoes. Soon, he would delve into bread and cheese, fake bread and fake cheese, and later he would go all philosophical or maybe philological as he explained his theory of pre-sadness!  Continue reading »

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I am worried about food production in general and especially TTIP and the effect it will have on our beautiful green island  I am worried it will  TIPP us further away from Natural Food Production 
 In our a lifetime, we take in a massive amount of food additives and preservatives.
And increasingly, that means we are taking in a massive amount of e-numbers too many to take in – in more ways than one.
Modern food production is so far removed from nature – it’s frightening.  Continue reading »

Shopping Tips – 18 May 2015

A post by Wholesome Ireland at Wholesome Ireland

Here’s this week’s shopping tips, designed to save us all money! Things are looking a little bit spruced up on the blog. Do let me know what you think.
Apologies for the slight delay this evening. I made loads of notes, thought I’d saved them but I’ve returned to the blog only to find nothing had been saved!
Please note the prices below expire on Wednesday 27th May 2015.  Continue reading »

Miguel Torres: Message in a Bottle

The more we care about the earth, the better our wine.

Climate change pops up in conversation and some people switch off – nothing to do with me. That’s not the way the Torres wine family see it. With the opening sentence above as motto, they are doing something about it with a programme called Torres and Earth.  Continue reading »

Rock Cakes

A post by imen at Farmette

I ate a rock cake.
And DAMN, was it good.
It all happened during Listowel Writer’s Week in County Kerry on a particularly blustery week in May 2012. I wasn’t intending on attending the renowned writers’ festival, in fact, I had never heard of such a gathering which is satirical because, 1. I was steadfastly working on creating a career in writing, and 2. it was taking place only 20 minutes from the farm.  Continue reading »

This recipe makes a moist coffee swirl cake cooked in a bundt tin. If you don’t have one, you can easily make it in a springform tin, buttered and the base lined with baking parchment. The addition of a cream liqueur is optional but really adds an extra special touch to both the cake and icing.

This coffee cake is really simple to make but is quite the showstopper when topped off with it’s gooey icing and edible gold stars.  Continue reading »

A bit of a grilling

A post by The Beer Nut at The Beer Nut

The second Big Grill Festival takes place in Herbert Park, Dublin on 13-16 August. Last year’s was one of the highlights of the summer, not least because of the excellent beers on offer, with Irish luminaries Eight Degrees, Rascal’s, Trouble and The Porterhouse representing alongside Grand Cru’s portfolio of US imports, including Founders and Sierra Nevada.  Continue reading »

On the 15th May, Justina and Liam Gavin Drumanilra farm, just outside Boyle in County Roscommon, will became full symbol organic. I spoke with Liam about their set up.

Oliver Moore: Tell me about your background Liam: how did you end up farming organically in Roscommon?

Liam Gavin:  We lived in the fishing village of Brixham Devon for 11 years. My mother is originally is originally from Roscommon, she was born on the farm we’re on now, as was her mother. My father was from Mayo. I’ve lived all over the place - Africa, the UK and Ireland.  Justina is Australian. 

We met at an NGO event in Africa, she was in Uganda, I was in Rwanda at the time. I was working with different organisations, running a logistics company to supply NGOS like Trocaire, Goal and Oxfam. etc). We imported seeds, agricultural tools and refugee survival kits for distribution in the many Refugee Camps in the area, after the Rwandan massacres of 1994, Justina  was volunteering as a teacher in Uganda, then we worked together in the logistics business.

OM: All a far cry from Roscommon.

LG: True! I used to come here when I was a kid, my uncle didn’t have kids, I used to work on the farm, and I really loved it. My degree was in Agriculture from UCD. I veered away from agriculture directly, and more into agri business and marketing, running a self-catering holiday property agency called Blue Chip Holidays with Justina’s family, and also a chain of coffee shops in Dublin.
In 2004, when Justina was pregnant with our first child, my Uncle told me he’d be leaving us the farm. We’d visited a lot, and realised then this is what we wanted. I wanted to come back here, where I ’d spent so many summers. This is what I was connected to. We moved back in 2012.

OM: So tell me about the goodlife.

LG: We’re in-conversion to organic with 40 acres on the shores of Lough Key, specialising in rare and heritage breed pigs, cattle, sheep and poultry.

 I’ve eaten at Amuse before for the evening tasting menu and was immensely impressed. Unfortunately, the matching tasting wines made an equal impression on me and my photos of that night grew progressively blurrier. But the French-Japanese cooking of chef Conor Dempsey lingered in my memory, calling for a return visit.  Continue reading »

NogneØ GPA

A post by Ivan at Messy-Chef

Global Pale Ale from @NogneO  13 different types of hops. Subtle and sublime.
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Amuse Bouche


Alice and Maggie sat at a window table in Beppe’s Bistro. ….
Maggie drained the glass of Australian Shiraz that she had ordered for her stomach’s sake, and promptly ordered another from Beppe himself, who kept saying how great it was that the nuns from Doon Abbey had finally crossed his threshold. Alice, on a San Pellegrino, had ordered two beer-battered cods and chips. She badly wanted a smoke, but knew that to be seen smoking on the pavement outside Beppe’s might be a step too far.  Continue reading »

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This recipe makes a moist coffee swirl cake cooked in a bundt tin. If you don’t have one, you can easily make it in a springform tin, buttered and the base lined with baking parchment. The addition of a cream liqueur is optional but really adds an extra special touch to both the cake and icing.  Continue reading »

Staying at Blairscove House

A Perfect Place.

West Cork’s Sheep’s Head Peninsula is a special place to visit and in Blairscove House (above) you have a rather special place to stay.

And being in Durrus, it  is a convenient location not just for Sheep’s Head but also for Mizen Head, Bantry, Glengarriff, and the Ring of Beara including the stunning Healy Pass. So much, so close.

Blairscove House is discreetly situated on a small hill overlooking Dunmanus Bay.  Continue reading »

Hole in the bread eggs, eggs in baskets, one eyed toast, toad in the whole…Whatever you call them, everyone seems to know and love this little egg toast recipe! They’re a proper old family  favourite in my house.  Continue reading »

Low Sugar Jam

A post by Wholesome Ireland at Wholesome Ireland

Jam is sweet. It’s meant to be sweet; the sugar used preserves the fruit and makes the jam last for longer. In my house that could mean up to a year; providing I use a sterilised jar, and store it in a cool, dark place.
What if there was a way to make low sugar jam? You’d still have a “set” consistency, but the trade-off would be that you’d have to make smaller quantities because the jam wouldn’t last so long.  Continue reading »

Post-industrial brewing

A post by The Beer Nut at The Beer Nut

Łódź has two brewpubs, at opposite ends of the city’s outskirts. There’s room for plenty more, though: the old factory buildings which make up so much of the place are ideal for conversion.
Buddha Pub is to the south, based in Księży Młyn (”The Priest’s Mill”), a vast factory complex that now houses a Swarovski crystal dealer in the premises adjoining the pub.  Continue reading »

Meeting Cornelius

A post by The Beer Nut at The Beer Nut

We were introduced to Cornelius yesterday, via its rather tasty Baltic Porter. It’s a subsidiary brand of the Sulimar brewery, a big one, mostly turning out standard lager but which has recently given itself a bit of a shake-up to take note of the way the Polish beer market is evolving. Cornelius is the on-message yoof label, hoping to surf the wave of cool to the next big thing in beer. Or something equally cringeworthy spitballed by middle-aged men in a conference room.  Continue reading »

Talk about cookbooks? I could spend a whole weekend doing it. And that’s what I’ll be doing this weekend, along with thousands of other fans….  Continue reading »