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Quinta do Judeu Vinho tinto 2010, Douro (DOC), 13%, Curious Wines

Colour is somewhere between violet and purple. It has a smooth silky feel, rounded flavours, some spice, some grip, quite intense yet harmonious in all aspects, not least in the long finish. Much to be said for the human touch: this has been foot trodden in granite lagares. Hope that bare-footed gang had as much fun trampling forwards and back on it as I had drinking it. Very Highly Recommended.

It is not filtered so should be decanted. I got this bottle as a present from Maurice O'Mahony (of the former Wine Alliance) and it is “made from more than 15 Douro varieties from old vineyards, with the predominance of Touriga Nacional, Touriga Franca, Tinto Roriz and Tinta Amarela”. Curious Wines are now selling the wines of Quinta do Judeu.

Best of Blends.
More than 15 varieties in one.
Blending has been a part of winemaking for many generations. Probably started by accident. But no accident in the Douro below where more than 15 grape varieties are used! Sometimes, as it in the majority here, just two grapes are used. There can be up to six in Port and sometimes more than double that in Cotes du Rhone. Blends everywhere then, including our two from South America.  
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My kids love how visually appealing this baked spaghetti omelette is. It’s low on ingredients, which means it’s easy to make, this also means that you can add any sort of side dish that you like. We prefer to eat ours with a fresh chunky salad. Perfect hot or cold, if you don’t finish it all at dinnertime, chill once at room temperature and eat the omelette for lunch with a dollop of mayonnaise on the side instead.  Continue reading »

Fish in Garvey’s SuperValu, Dingle

Blas na hEireann 2015 Award Winners

Spotlight on Best in County Awards

Ger Kirwan of Goatsbridge Trout Farm

Year on year, the awarding of Best in County Awards has been growing as a part of the Blas na hEireann Awards in Dingle every October. These awards are presented by the the Local Enterprise Office from the various counties and are much appreciated by the winners.  Continue reading »

Son of a Bun know their Beef.
From the Start, to the Finish in Pink!

Niall, with yours truly

Son of a Bun, the new bright and airy burger place in McCurtain Street, know their beef, their key ingredient. Niall O’Regan, who launched the venue last night, told me he is from Bandon and the beef comes from an Irish Aberdeen Angus beef herd near the West Cork town, via butcher Dan Maloney who has his own abattoir. It is minced onsite in Son of a Bun everyday.  Continue reading »

Energy balls are all the rage at the moment but they are a great snack when you need a bit of a boost! Super simple and quick to make, these little power balls are packed full of healthy, nutritious ingredients like dates, oats, chia seeds and coconut.

These healthy snacks are sweet and full natural sugars – which is great if you find yourself craving something sweet throughout the day. Roll the mixture into small bite size balls or it also works well cut into bars.  Continue reading »

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Am I Penny Wise or Pound Foolish

A post by Aoife - Babaduck at Babaduck

Ok, so it should be cent wise or euro foolish, but it doesn't sound as good.  I was interviewed by Conor Pope of the Irish Times last week about our disposable income, commonly known as "too much month at the end of the money".  Our finances have changed over the years, from spending everything I earned, and a little bit more in my 20's when I lived from loan to loan.  Continue reading »

Dominic and Ali Leonard’s 250 acre mixed farm  in south east Laois is something of a model farm. It has been used as a Teagasc demonstration farm, and is likely to be visited even more frequently, with the opening of a shop and tea rooms earlier this year.

Oliver Moore: Tell me about your background Dominic.
Dominic Leonard: 15 years ago I moved from Dublin, when my uncle wanted to retire. He was alone, farming for 25 years, 30 years, and he asked if I’d take over.  Continue reading »


Just slide your little finger under the central loop and take this four pack away. You don’t have to be as strong as the legendary Tom Crean. 

- Cork-based Bainne Codladh take Best Artisan Producer for its Lullaby Milk -

A family-run seafood business based in Caherciveen, Co.  Continue reading »

Here’s my top five shopping tips for keeping your grocery spending under control (as featured in the Irish Times today!):

Only buy what you need. Check what you have in your press before you go shopping. Make a list of what you need and bring it with you. If you’re the type of person who is forever forgetting lists, then take a photograph of it with your mobile phone before you leave the house. You’re less likely to forget your mobile phone.  Continue reading »

Under the influence

A post by The Beer Nut at The Beer Nut

For all that the UK has its own distinctive beer vernacular, UK brewers in recent years have increasingly taken on influences from abroad. This post looks at a few examples of that in action.
Among those making use of the marketing potential are London’s Fourpure, whose beers are now available in Marks & Spencer. Fourpure Pils is 4.7% ABV and badged as “inspired by Munich”.  Continue reading »

Early this year, we chose Bordeaux as a destination for a long weekend. Thanks to Aer Lingus, we got good value flights, with flight times at sensible hours and we sorted a lovely apartment in the old town through Airbnb. The only thing left to think about was which vineyards we would visit. I thought briefly about renting a car, but instead I booked a “Best of Wine Tourism” day trip via the Bordeaux Tourism website.  Continue reading »

Don’t you know you’ll get piles?
The Fantastic Dingle Taste Trail.

Fenton’s Fizz

“Would you ever get up off the cold street. Don’t you know you’ll get piles. At least couldn’t you put your jacket under you?” 

We two were sitting (on seats) in the closed Dingle street, outside the An Canteen door, enjoying a beer with another couple.  Continue reading »

I just may be away with the fairies.*
On top of my work and life at the farm, developing recipes and writing about food on a freelance basis, organizing Lens & Larder Retreats (with many more exciting workshops coming in 2016 that will involve writing as well as styling and photography) and, being a good mammy** by shuttling our son to the city twice a week for trombone lessons (quite an unexpected instrument, but he’s absolutely taken with it, and I piggyback these trips with necessary errands to be justly footprint pragmatic)
….……Clearly, I was not doing enough (this is the part where away with the fairies comes in) so I decided to go back to university this autumn to earn a multidisciplinary degree with an emphasis on food, farming, mindfulness and healing the environment.  Continue reading »

These energy balls are full of goodness and natural sugars – guaranteed to get you off to a good start. Roll the mixture into small bite size balls or it also works well cut into bars.  Continue reading »

A.  Continue reading »

Amuse Bouche


In the last few days of 2010, Zurich was in an excited state of expectancy.  Continue reading »

Cooking Lunch in Paris

Poulet Basquaise

Oven Grilled Sardines (Sardines Grillées Au Four)
Mussels with white wine and fennel (Moules Marinières)
Chicken and sweet pepper stew (Poulet Basquaise)
Mini Almonds Cakes (Financiers aux Framboises)

Has a meal ever changed your life? That’s the question posed by Elizabeth Bard, US author of Lunch In Paris. It is not a cook book, even if the menu above was “pulled” from its pages.  Continue reading »

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Enzymes, Digestion and Life

A post by Hannah Dare - Organico at Organico Bantry

I write about digestion a lot because it’s a concern for many of our customers at Organico and healthy digestive systems are so important in determining overall well being. Understanding the role of enzymes in the digestive process and discovering how best to support your digestion can make a huge difference to the digestive process and therefore to quality of life.
Enzymes help our bodies to break down food into a form in which we can absorb. They are critical to digestion.  Continue reading »