Whiplash Reckoner Strata IPA. Beer of the Week. A hop lover’s dream come true

Whiplash Reckoner Strata IPA, 6.3% ABV, 440 ml can 

A strataspheric beer that is a hop lover’s dream come true

The colour is a light to mid-gold. The hazy beer has a good mix of tropical fruit aromas with dank notes. Fruit flavours (Pineapple and Passionfruit) are outstanding on the palate. Whiplash certainly hit the bullseye here as they so often do and have come up with yet another beautifully balanced beer and a terrific example of an IPA, our Beer of the Week.

The only hops used are Strata, which account for the bold and complex flavours. Whiplash claims that the stratospheric beer “is a hop lover’s dream come true.”

Sure is, and it is Very Highly Recommended.

Founded in 2016, the Dublin-based Whiplash draws inspiration from the best traditional and modern beers to craft an impressive range that has earned it quite a following.

Geek Bits:

Malts - Maris Otter, Wheat Malt, Oat Malt, Carapils.

Hops: Strata

UK Units: 2.8

See the fully updated Beer of the Week listings here.

Taste of Christmas #6.Coffee Break? Try Maher's Italian Blend.

Taste of Christmas #6

Time for a coffee break?

Try Maher's Italian Blend.

Cooking up a storm in the Christmas kitchen? Don't forget to take your well-deserved coffee break. Mahers Italian Blend is just the job. Popular in many local restaurants, a cuppa at home these busy days will give you just the boost you need. Note the new packaging (with a brief version of the family firm's story on the reverse). Your counter order is now packed in this attractive package. And, for added convenience, it is resealable!

Beaumont Des Crayère NV, Grande Réserve Brut. A star of Champagne's Marne Valley. Taste of Christmas #5

Taste of Christmas #5

Champagne, of course.

Beaumont Des Crayère NV, Grande Réserve Brut

O'Briens Wine Stores

ABV is 12.50% and it is now on offer at €34.95 (usually 38.95)

 

Champagne always turns up when there’s a celebration. But, with Christmas and the New Year on the horizon, you may ask which one? I usually have a bottle of Beaumont Des Crayère NV, Grande Réserve Brut, on hand. 

This Réserve from a quality-focused cooperative in Champagne's Marne Valley is an absolute star. Made with 75% black grape varieties with extended lees ageing, it’s a richer style of Champagne with fine, persistent bubbles and really holds its own against much more expensive sparklers. An expressively fruity aroma profile with a balanced palate it is lively before a long, slightly spiced finish. Most of you will know that Brut means dry.

A (big) Taste of Christmas #4. Superb lunch at the ever-reliable Jacques!

 A (big) Taste of Christmas #4

Superb lunch at the ever-reliable Jacques!

Aside from the Christmas pudding, nothing else was very Christmassy on the menu. But make no mistake about it, this late afternoon lunch in the packed restaurant was certainly a festival occasion, with many small groups enjoying the food and the atmosphere despite the downpours outside in Oliver Plunkett Street.

Here are a few highlights.

Since it was lunch rather than dinner, we chose a couple of items from the Nibbles section instead of the Small Plates to start. The olives, marinated in orange and rosemary, and the delicious pâté served on toast with pickled cucumber garnish, provided a great beginning and filled the time before the main courses.

The wine list here is impressive. On my last visit, I chose a wine from their selection on tap, and I did the same this time, opting for an excellent Orange Grüner Veltliner by Holzer. It was fresh and full of flavour, making it thoroughly enjoyable. And it enhanced its reputation as a fantastic choice for pairing with food.

We are great fans of Goatsbridge trout, which often appears on our home menu. This particular piece was one of the largest I’ve ever seen, and it was also packed with flavour. Pan-fried to perfection, the organic fish was served with braised fennel, sprouting broccoli, brown butter, capers, and mashed potatoes.

This seasonal dish of wild venison was my highlight of the evening. 

The haunch was served medium rare, paired with red cabbage, 

roast parsnip, blackberry sauce, and Dauphinois potato. 

This was my first venison of the season, and it was a beauty.. 

The traditional Christmas pudding was presented as a couple of round slices. Recently, a disappointing and bland pudding had been served at a large group dinner in a local hotel. In contrast, the version from Jacques was much more robust and flavourful, reminiscent of what we enjoyed in our childhood. Additionally, the Boozy Tiramisu (below) is a house tradition at Jacques and a favourite
throughout the year. It's definitely worth trying when you visit!

Taste of Christmas #3. Barnabrow House Christmas Cake

Taste of Christmas #3. 

Barnabrow House Christmas Cake

We regularly get our hands on the Christmas cake made by Barnabrow House and bought the 2024 version at Roughty Foodie in the English Market a few days back. It is as good as ever, thanks to Barnabrow's Geraldine Kidd and her team in East Cork.

It is packed full of fruit and other essentials (including the same beer and whiskey as in their pudding); it is delicious, fruity and nutty, not too heavy, yet take it easy (make it linger!).  And if there's just one or two in the house, then they have a convenient size for you. The cake and the pudding will bring a smile to your face, a nostalgic smile for those of us of a certain age.

And there is a nice nostalgia story, too, on the Barnabrow label. Tales from the kitchens (Irish and Sri Lankan) "when the cakes of our childhood was being prepared and everyone getting a stir of the mix. Will we have almond icing or just sugar icing or glazed fruit finishes?"

No need to worry about all that.. Just pop into Roughty Fruity and bag yourself a handy cake and pudding double (they know all about bookie's lingo in there) before the horse has bolted.

Joe’s Award-Winning Amaretto, From Elbow Lane, Cork. Taste of Christmas #2

Taste of Christmas #2

Joe’s Award-Winning Amaretto
 

From Elbow Lane, Cork

On it's own or try it in cocktails like The Godfather (below)

Last August, Cork’s thriving Elbow Lane Microbrewery, the smallest brewery in the country, won both a Gold Award and a Best in Ireland Award for its Elbow Lager at the 2024 World Drinks Awards. Resident mixologist and front-of-house manager at Elbow Lane restaurant, Joe Timbrell, also received a Silver Award in the Liqueur Category for his delicious creation, Joe’s Amaretto. 

At 27% ABV, Joe’s Amaretto was described by the judges as having “a dominant sweet almond aroma with a thick and sweet mouthfeel, leading to a palate rich in almond, complemented by a mysterious spice note that adds intrigue, providing a smooth and nutty overall experience.”

This popular liqueur, typically associated with Italy, is best served over ice, mixed, or in cocktails. Joe’s Amaretto is one of several innovative drinks produced at the Elbow Lane Brewhouse and Fermentary this year. Others include a Hazelnut Stout and a collaboration with Rebel Distillery, producers of Maharani gin, who produced a special from a cask that had been used by the brewery. I enjoyed a wee sample, and it is definitely worth seeking out! 

Joe's Amaretto (27% ABV) is very drinkable and is available at the Market Lane restaurants. It features trademark sweet almond aromas and is delightful on its own, over ice, or as an aperitif. However, it is also quite versatile in cocktails such as an Old Fashioned or an Espresso Martini.

I used scotch, which I had on hand, for my version of The Godfather cocktail. Here are the ingredients:

- 60 ml of Chivas Regal Extra 13

- 15 ml of Joe’s Amaretto

To prepare, fill a glass about two-thirds full of ice. Add the whiskey and amaretto, then stir until well chilled, about 20 seconds. Strain into an ice-filled rocks glass. The almond-flavoured liqueur softens the whiskey without diminishing its flavour. Enjoy!  

#gifted

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Taste of Christmas. Stollen from Ryes and Shine

Taste of Christmas

Stollen from Ryes and Shine

Cutting the Christmas cake. By the way, that is a brilliant
bread knife and you can buy it at the Ryes 'n Shine stall!

Stollen is a traditional German Christmas bread. More like a cake, really, and it is quite sweet. We just bought ours from Angela Nöthlings of the local Ryes 'n Shine bakery.

Angela gives her breads (sourdough) all the time they need, and that is also true of her delicious Stollen. Almonds are a key ingredient. They are first simmered, then snapped out of their skins, then shaved with a beautiful piece of equipment (a small manual nut grinder) that belonged to her mother.

Angela explains: "Shaved almonds - rather than ground - will create a marzipan texture within the stollen. There is no extra marzipan put into these. Using ground almonds would be a lot easier and faster, but at Ryes & Shine we (ie I) prefer to do things the old-fashioned slow-paced way, which tends to result in better tastes and textures too."

When we picked ours up last week, there was a note attached telling us not to cut it until the 17th. However, we did go a day earlier, and it worked out very well indeed. It is indeed something different, quite sweet. I have a bottle of Joe’s Amaretto here (from Elbow Lane) and was thinking of pairing them but they might not work together as the Amaretto is also loaded with almonds. I'm thinking a sweet German wine would be better!

In any event, the Stollen is one of our Tastes of Christmas. More on Ryes and Shine here.

Before the slicing!

James Whelan Butchers Courts Cork Consumers In Dunnes Stores Douglas

James Whelan Butchers Courts Cork Consumers In Dunnes Stores Douglas

James Whelan Butchers is one of the star attractions at the recently revamped Food Hall in Douglas Court Shopping. Pizzalist, Sheridan’s Cheese, Offbeat Donuts, and Sushi Gourmet, to name a few, are also vying to stop you from going hungry!

Whelans are well known for their quality, and shoppers at Bishopscourt will attest to that. Amazingly, this Douglas venture is the 14th shop for the Tipperary family-run business. The shop will create over 20 new jobs and is part of a state-of-the-art facility at Dunnes Stores; their operation here is quite similar to Whelans in Bishopstown Court.

We got to Douglas last week and made a beeline for Whelans. Pat Whelan told me, when they made their debut at Bishopstown Court, that retail is all about choice. Well, you've got choice and competition in Douglas. Whelan's has shelves packed with temping meat offers, and you can see the butchers hard at work on the tables and blocks behind glass at the back.

Meatballs in Penne Pasta

Quite hard to make up your mind, but we were looking for something handy for a midweek dinner and settled on an 8-pack of Mamma’s Meatballs (€8.99), dry-aged Irish beef balls smothered in a delicious herb and tomato sauce. And topped with cheese. They also do a 4-pack. The meat, accompanied by Pernne Pasta, gave us a very tasty dinner indeed.

We also bought a butterflied leg of lamb, but that will be in the freezer until the weekend. I obviously can't tell you too much about it, but I am highly confident that it will meet the high Whelan standard. Whelan's try and make sure you make the best of your purchases. Their website has recipes for virtually every cut, many on video! A terrific resource. Have a look here.

The next call was to Sheridan’s Cheese, which has a very impressive set-up indeed, again quite similar to that at Bishopstown Court. Delighted to see that they sell smaller portions of many of the cheeses, and we bought and enjoyed some Wicklow Baun Brie (€2.32) and also a wee wedge (4.37) of Tomme de Savoie (a mountain cheese that we often bought when on holidays in France and one that kept the kids happy).

The next question was, what’s for lunch? Well, the answer was very close at hand, and it was all displayed on the tempting counters of Pizzalist. The company is already in Dunnes Stores in Galway. The offerings include "a vast variety of pizzas from the most traditional to the most original. Choose from our nine types of Pizza Rossa (with pizza sauce), seven types of Pizza Bianca (without pizza sauce), seven types of Pizza Fantasia (our special pizzas) or create your own special pizza with four toppings of your choice."

Parmigiana

From the intriguing Fantasia list, we picked the Parmigiana (Pizza sauce, Buffalo Mozzarella, Aubergines, Parmesan, Basil Leaves and Garlic Oil). Other choices included Rustica, Cinque Terre, and Nutella. A slice cost us €4.75. 

Caprese sandwich in Focaccia

They also had a section of focaccia "Sandwiches", and the Caprese (5.45) appealed. At home an hour later, we gave them a run in the microwave and enjoyed both, though the Parmigiana was voted the tastier of the two! By the way, if you like your lunch on the move, they will heat them for you. 

This was my first visit to the superb food hall. It won't be the last!

Chef Alex has Five Tips, and a Recipe, for Christmas at Home

 TIPS ON HOW TO REDUCE STRESS WHEN COOKING 

CHRISTMAS DINNER FROM A TOP CHEF 

The Group Executive Chef at Trigon Hotels (Metropole Hotel and Cork International Hotel), Alex Petit has outlined his top tips for reducing stress around cooking this year's Christmas dinner. 

The French native said: "Christmas is a wonderful time of the year when family and friends are together. But that joy can sometimes be overshadowed by the worry of cooking the Christmas dinner. I know only too well about the pressures of preparing a meal so I’ve outlined a few pointers to help on the big day."

His five tips for cooking a stress - free Christmas dinner are:

1. Lists are your friend.

Write out the details of what you will be serving and what you need for each course. Make a list before you go shopping and tick everything off so you haven’t forgotten anything on the day.

2. Get a good meat thermometer.

A food thermometer takes away the worry of undercooking the turkey. There are a number of moving parts on the day, you don’t need the stress of wondering if the main part of the dinner is cooked correctly.

3. Prepare what you can the night before.

Peel and wash vegetables and potatoes the night before and put them into cold water. Select desserts you can make ahead like trifles and cheesecake to save you time on the big day.

4. It doesn’t have to be Instagram perfect.

A lot of people focus on the presentation of the food. Every dish doesn’t have to look social media ready - the most important thing is spending quality time with your loved ones.

5. Keep it light-hearted and fun.

It’s a special time of the year - friends and family are home and you are together. Get them involved and enjoy spending quality time with them.

Here's Alex's recipe for the ultimate stuffing.

Sausage meat and cranberry stuffing

Ingredients:

75 g butter

1 onion, diced

2 tsp chopped fresh mixed herbs (rosemary, sage and thyme)

50 g fresh cranberries

50 g dried cranberries

175 g fresh white breadcrumbs

225 g Rosscarbery free range pork sausage meat

Salt and pepper

Method:

In a medium size pan, melt the butter and add the finely diced onions.

Cook for 5 minutes or until the onions are translucent and add the dried and fresh

cranberries.

Cover the saucepan with a lid and cook over low heat for 5 minutes.

Remove from the heat and let cool completely.

In a separate bowl, mix the sausage meat, breadcrumbs and fresh herbs.

Mix thoroughly and season with salt and pepper.

Add the cooled butter mix and mix until fully combined.

You can either stuff the turkey with this stuffing or else bake it separately in a preheated

oven at 170 degree celsius for 25 minutes.

Cork Native Mark McSorley appointed General Manager at Dromoland Castle.

Cork Native Mark McSorley appointed 

General Manager at Dromoland Castle.

Dromoland Castle, one of Ireland’s most esteemed and celebrated five-star luxury resorts, has appointed Mark McSorley as its new Resort General Manager for both Dromoland Castle and The Inn at Dromoland.  McSorley steps into the role following the distinguished tenure of Mark Nolan after an illustrious 35-year career at the helm of the iconic 500-acre historic estate in County Clare.

 

An alumnus of Shannon College of Hotel Management, and Cork native, McSorley brings extensive expertise and a proven track record in the luxury hospitality industry.  Most recently, as General Manager, Hotel and Residences at the Quinta do Lago Resort in the Algarve, an award-winning and internationally awarded luxury lifestyle resort renowned for luxury hospitality and a golfing destination.

 

McSorley’s distinguished career also includes senior leadership roles with Celebrity Cruises, Malmaison and Hotel du Vin as well as Hyatt Hotels, underscoring his diverse and seasoned background in premier international hospitality management.

 

Commenting on his appointment to Dromoland Castle Mark McSorley stated;

“I am truly honoured to take up the mantle at one of Ireland’s most esteemed properties - an iconic resort that holds immense significance for both the local community and Ireland as a whole.  Having studied at Shannon College, I have always admired the castle's magnificence and its role as a centerpiece of Irish culture and history.  I look forward to working with both Dromoland Castle and The Inn at Dromoland teams.

 

After spending over 20 years abroad, I recognize the unique connection that Dromoland Castle has with the Irish diaspora.  Returning to Ireland has always been at the back of my mind, and more a future thought, however when the opportunity came to join Dromoland, it was the one property that could bring me home. Dromoland embodies the spirit of Ireland, and I am thrilled and excited to be back in the county where my journey with hospitality began”

 

Dromoland Castle’s Managing Director Mark Nolan commented on the appointment of Mark McSorley;

“We are delighted to welcome Mark McSorley to Dromoland Castle Resort – while bittersweet, as it marks the end of my own tenure at the helm, it is also an exciting and positive prospect. To see someone of Mark’s calibre bring his wealth of experience and international insight to the Castle’s future plans – of which there are many, paves the way for an exciting road ahead and I and the Board of Investors look forward to seeing Dromoland Resort flourish under Mark’s stewardship”

 

Dromoland Castle Resort, Chairman John O Brien commented;

The Board of Directors and I look forward to welcoming Mark McSorley and his family to the Dromoland Castle Resort family when he assumes his new role next February. His drive and enthusiasm for luxury hospitality, coupled with his impressive international experience will greatly enhance and complement the future visionary plans of Dromoland Castle Resort. We greatly look forward to working with Mark.

The board of directors also takes the opportunity to thank Mark Nolan for his tenacity, vision, and exemplary stewardship of Dromoland Castle Resort over the past three decades. His unwavering commitment to Dromoland, his passion and drive for hospitality in all its forms, and his exceptional relationship with all stakeholders across our business has been exemplary.  As a Board Member and investor, Mark Nolan will be involved in a strategic developmental role, on a project and consultancy capacity going forward.

 

Mark McSorley will commence his new role at the award winning resort in February 2025. 

press release

 

Tinedo Cala N.1 Casilla. Embodying the essence of an almost unknown Mancha.

Tinedo Cala N.1 (Vin de la Tierra Castilla) 2018, 14.5% ABV  Price: €15.00 at Matsons (Bandon, Grange, Youghal)

"embodying the essence of an almost unknown Mancha"

The colour of this wine from Castilla, Spain, is a dark ruby, transitioning to a lighter earthy red at the rim. The nose is outstanding and intense, featuring aromatic notes of cherry and strawberry. This impressive and well-rounded wine has a velvety mouthfeel. It is powerful yet well-balanced, making it a gem that is Very Highly Recommended. Incredible value at this price.

This wine is certified organic, as indicated by the Demeter sticker on the back of the bottle. It is crafted from a blend of 85% Tempranillo, 15% Syrah, and 5% Cabernet Sauvignon (according to the producer’s website). They add: “We only use grapes from Finca Tinedo itself. It is a terroir wine, where all the original vines share the same climate, soil, natural nutrients, and care conditions, resulting in unique and stable flavours and nuances from each harvest.”

CALA N.1 “has been aged in concrete tanks, which help retain the grapes’ freshness and preserve the floral and red fruit aromas. This method results in a balanced and well-structured wine, highlighting the qualities of the terroir and showcasing the authenticity of a single-vineyard wine with personality.” I wholeheartedly agree with this assessment.

La Mancha is well known for its association with the famous author Cervantes (1547-1616) and is less recognized for its wines. Finca Tinedo is one of the oldest wineries in La Mancha. Since 1846, this family-owned winery has exclusively produced single-vineyard and single-plot wines, embodying “the essence of an almost unknown Mancha.”