BURGUNDY BARGAINS FROM WINE STORE

BURGUNDY BARGAINS

If you read the Twitter-feed today, you’ll see that Chardonnay is making a comeback. But, for me, it never went away and it certainly didn't go away for the winemakers of Burgundy who continued using the grape to make some of the best whites around.

If I have to select just one area from which to choose Chardonnay then Burgundy must be it. And if I have to select just one producer then that will be Olivier Merlin because Mrs Tyrell sternly recommends him and his wines in the Wine Store’s April newsletter.

Chardonnays highlighted include Macon-La Roche Vineuse 2008, Macon-La Roche Vineuse ‘Vieilles Vignes’ 2007, Pouilly-Fuissé 2008 , and also Pouilly-Fuissé ‘Clos des Quarts’.

And it is not just Chardonnays. Pinot Noir and the region’s own Gamay feature here as does a decent discount. Check it out here and don't forget to subscribe to the newsletter for even bigger discounts.

As usual, the newsletter features some upcoming wine events, including one in Dungarvan on May 20^th. I think I may have a date with a certain Elizabeth R that day. Pity about the clash. Sorry, Liz!

SPRING FOOD SHOPPING

SPRING FOOD

and more...

Spring is in the air and with it comes these mouth-watering recipes, courtesy of Good Food Ireland. Check these out:

Smoked Salmon Mousse - Delicious starter with a bit of zip! 

Mount Falcon Mayo Rack of Lamb Mint Crust and a Diamond of Vegetables

Farmgate Rhubarb and Strawberry Compote

But if you want to spend less time in the kitchen, Good Food Ireland’s Linda Thomas has some advice: “Take a look at our restaurants, hotels, country houses, B&B's, delis, coffee shops, cookery schools, butchers, country storehouses and farmers’ markets who are revolutionising the way local produce is experienced and eaten in Ireland. We have come very, very far in recent years, to the point where significant international tour operators are now organising food trips into Ireland. That would not have been possible several years ago.”

A Good Food Ireland roaming voucher makes the perfect gift for food lovers and can be used with any of our 260 members and growing. To purchase your Good Food Ireland voucher click here >>>
Check out all the fabulous Offers, Events and News on the Good Food Ireland Website

Called to Cinnamon Cottage on the Rochestown Road which has just opened after a major re-vamp. Looks open and airy with lots of good food on display (producers such as Kanturk’s Jack McCarthy and Buttevant’s Old Millbank prominent), fresh breads and a tempting salad bar.  

But I was on the lookout for prepared meals and saw only a quiche and some marinated chicken breasts so I headed back to Mahon and old reliable Flynn’s Kitchen. Thought I was too late when I saw just one portion of his famous cannelloni in the tray but Iain had another tray in reserve and the day was saved! Beautiful stuff!

Had been tipped off about a confectionery shop in the Mahon Shopping complex so checked it and soon found myself gaping at the fantastic selection in Amandine’s, a French influenced patisserie stall on the ground floor. Loads of cakes here of all sizes and for all occasions. Picked up a couple of small pastries, a jam confiture topped cheese cake and another in which baker’s custard was topped with glazed fruit. Gorgeous. But take it easy!

LIKE A LITTLE MYSTERY IN YOUR WINE?

CHEEKY CORKSCREW CREW!

Have you ever been trained to a computer application by a tech wizard about ten years younger than you, his impatient digits hopping form one key to another, guiding you from one screen to another, at a blinding speed?

You say to yourself: What did he do there? And, the first time, you ask him? Then you see he doesn't slow down one little iota and you realise it is a waste of time asking.

Some wine professionals can be a bit like that, expecting you to pick up everything in one gushing rush of the trade argot and then totally surprised when you walk away without making a purchase.

People in the wine trade take it for granted, but lots of consumers find it difficult to choose a wine. The Corkscrew crew are using a novel concept to make that choice easier, by removing it altogether! 

With their Mystery Case concept you pay €150 for €180 worth of "mystery" wine, delivered free to your door.

It may seem a little strange buying wine before you know what it is but Chris Gifford sees it differently, "Our customers trust our recommendations so this is just an extension of that, perhaps with a little extra intrigue. It's also a great excuse to try some gorgeous wines you may never have considered before".

The mystery case offer will last for only 5 days if stocks last that long as it's already proving popular with customers. So buy your wine the easy way and get a decent discount at the same time.

RIOJA WINE JEWEL MATCHES IRISH FOOD GEMS

Promesa Crianza 2007, Rioja, 13.5%, €11.99,  stockists,

A 100 per cent Tempranillo by Familia Martinez Bujanda, 12 months in oak (70% American, 30% French)

Had good Irish food on the table the other night: starter included some excellent black pudding by Jack McCarthy (via Manning’s Emporium), Pat Whelan’s fantastic Wagyu steaks (won in a Twitter competition), and some Hegarty’s Mature Cheddar (market). Needed a good wine to take its place and match that Cork and Tipp line-up and had it in this superb warm spicy Wine Alliance sample.

The colour is a deep red, close to purple. On the nose, you have black berry fruits along with spice notes. It is strong and intense on the palate, silky tannins combining with the other elements to give an elegant wine with a long and tasty ending. A really well balanced satisfying wine.

The recommended pairings are: Medium-aged cheeses. White and red meats. Lamb, cooked fishes and stews such as tuna with potatoes, beans, and beans with partridge.

Familia Martinez Bujanda are “one of the leading lights of Rioja” and their wines are exported to fifty countries.

SINS and SONGS of the FLESH

The boys of AN CRÚIBÍN have been sinning and singing again. They just can't resist that flesh. They have confessed. Here is the evidence: http://themeatcentre.com/wordpress/?p=908

Hot Off the Vines

Mary Dowey visits The Restaurant @ Donnybrook Fair to host a wine dinner with a difference. Change is the only constant in the world of wine and that’s why so many of us find it endlessly intriguing. 

Like the world of fashion, new styles, new fads and new talents are  constantly emerging while others are cast aside.  Mary has chosen a line-up of wines from some of the world’s most pioneering regions and cutting‐edge producers for what promises to be a memorable night for food and wine aficionados. DF’s Head Chef, Ben Anderson, has worked closely with Mary to create a mouthwatering four course menu to complement the five wines that have been selected.

DATE: Tuesday 19^th April TIME: 19.45

LOCATION: The Restaurant @ Donnybrook Fair

COST: €60 per person / limited places available

T: 01 6144849 E: restaurant@donnybrookfair.ie

EASTER RECIPES (and more)

Easter Ideas all on one page!

Thanks to Diana Moutsopoulos,  Editor of AllRecipes.co.uk, we have this handy dedicated 'Easter guide' this year, with loads of ideas from how to make chocolate eggs to Easter cupcakes and roast lamb.
http://allrecipes.co.uk/guide/easter.aspx

Win loads of luxury chocolate!
Diana Moutsopoulos  Editor of AllRecipes: “We just launched a competition with The Chocolate Trading Co., with 21 chances to win! Just submit a recipe to enter. All those who enter get 15% off their next Chocolate Trading Co. purchase, too!”
http://allrecipes.co.uk/competition-entry.aspx

 WhoseView.ie has just launched its Clodagh McKenna Big Deal offering. With the Big Deal coupon service, consumers can buy coupons at significantly discounted prices. Clodagh is offering 36% off a selection of €140 courses at the Village of Lyons Estate. Essentially you can buy any 1 of 4 day courses for €90 instead of €140. Offer ends April 4th 2011. More details can be found on the link below. http://www.whoseview.ie/deal/-854064.html

•  Treyvaud's is a restaurant in the middle of Killarney. They have been out in the national park  recently hunting for Wild Garlic – “It's everywhere and so tasty. Watch this and you'll know what to look for if you are out walking around forests or rivers. Its around for the next few weeks and I'll have some cooking videos up soon just to show you exactly what can be done with it. Enjoy.”
  http://www.youtube.com/watch?v=Diw-yxUNQPs

·         Recipe 1: Moroccan Spiced Orange Cake

http://www.clodaghmckenna.com/cook.html

• Recipe 2: No.5 Fenns Quay Restaurant

A simple but nice rhubarb compote 
1 bunch of rhubarb washed & chopped 
75g castor sugar 
2 oranges juiced 
1/2 teaspoon vanilla extract

Put in a pot and cook on a low heat for 20 minutes or until rhubarb has softened 
Its yummy with custard !

FANCY A CUP OF SIGRI A?

SIGRI A

No. Not a mis-spelling of Sangria. Not alcoholic at all, in fact.

Sigri A is the latest coffee I’ve received as a fully paid up member of the Robert Roberts Coffee Connoisseur Club and it comes all the way from the Western Highlands of Papua New Guinea (pictured).

Was it worth the journey? Had my doubts when I read it was a fine and delicate coffee and also noticed the colour, which was quite light compared to most of the coffees I’ve known.

Gareth Scully, the Master Blender at Roberts, suggests it is ideal in the morning - when your palate “is a bit more open to taste”. He has a point. If you yourself are feeling a little “delicate” in the morning, then this is the one for you.

I have drunk it at other times also and have grown to like it, even though it is certainly no way near as strong as the Monsoon Malabar, last month’s selection.  Gareth suggests using milk but I never do. The Sigri is a really nice subtle coffee, well balanced and a fine finish indeed. No need for supports or disguises.

The artisan producers apparently take a little more time over the beans and Roberts went for a lighter roast here, 11 minutes at 189 degrees with the beans released 50 seconds after the first crack is heard. Nice choice Gareth and well handled.

This is the third in series. The first was a Brazilian Bruzzi. From where in their world will Mr Scully pull the next gem from?

Easter Wine Bonanza Weekend in Urru Bandon

Urru Bandon Re-Launch Wine Card...

Glad to see that two old “friends” of mine will be prominent when Urru Bandon  re-launch their Wine Club Card scheme this Easter. Bubble Brothers are their wine partners and the two friends I refer to are two favourite wines from the Margaret River area of Australia, Xanadu’s Next of Kin Cabernet Sauvignon and Semillon Sauvignon Blanc.

This Easter Bonanza Wine Weekend in Bandon will feature the re-launch of Club Card; a mix & match wine offer for Easter itself and the start of a series of fun Saturday wine tastings for casual and dedicated wine lovers alike. It will all kick off from 11 am on Saturday 23 April.

Urru’s Wine Club Card will re-launch with a really easy, straightforward wine “collect-to-get” schemes. Simply collect 36 tokens (one with each bottle of normal priced wine) and redeem them to get a 10% discount card on all normal priced wine purchases for 12 months following redemption. This will replace the previous “collect-to-get” gifts scheme that has been running since 2009. The revamp of the scheme is in response to what shoppers having said is what they most want.

 For Easter there will be a mix & match offer of Buy 5 Bottles, Get 1 Free on a range of best-selling wines. To make it easy to choose your favourite five, John McCarthy from Bubble Brothers will be in-store on Saturday 23^rd April from 11am to guide the tasting of the wines. Wines on offer will include the likes of Agricola Castellana, Pampano Inspiracion (Rueda, €11), Xanadu, Next of Kin, Sauvignon-Semillon (Margaret River, €13.50), Mount Langi Ghiran, Billi Billi, Pinot Grigio (Victoria €13.50), Chateau la Mothe du Barry, Bordeaux Superieur, €12.50, Bodegas Pingon, Carramimbre Joven Roble (Ribera Duro, €13.50), Xanadu, Next of Kin, Cabernet Sauvignon (Margaret River, €13.50), Mount Langi Ghiran, Billi Billi Shiraz (Victoria, €13.50) and more.

Thirdly, an 8 week series of “Taste of Wine & Cheese of the Week” for summer will start. It will offer an opportunity to blind taste a selected wine each Saturday, covering a range of prices, styles and regions. It is a chance to hone the senses, with the aid of tasting charts, guess the grapes, price range and country of origin; then the wine will be matched with a compatible Cheese of the Week, selected from a range of over 40 Irish farmhouse cheeses and to help it all go down there will be 10% off the price to take home and savour in the long summer evenings with friends and family.

Urru Culinary Store and Bubble Brothers Wines have been working together for 8 years to bring a uniquely wide selection of artisan and emerging wine makers to West Cork.Urru is a member of Good Food Ireland  /and Slow Food Ireland and is featured in the Bridgestone Irish Food Guide and Georgina Campbell Guides.

This is the 4th in a series of 11 Bonanza Days from Urru across 2011 to bring some  good cheer to West Cork and remind us of what is great in our culinary community.

BEST IN CONNAUGHT - IN GALWAY TONIGHT!!

“Best County Restaurants and Chefs in Connaught to be announced tonight .”

The Connaught Regional Event for The  SANTA RITA Irish Restaurant Awards will take place tonight Monday 28th March 2011 at 7.30pm in The House Hotel, Spanish Parade, Galway http://thehousehotel.ie

County Winners in the following categories across the province will be announced

Best Chef
Best Restaurant
Best Gastro Pub
Best Hotel Restaurant
Best Customer Service
Best Wine Experience.

The event will begin with a prosecco, wine and light finger food reception, for over 200 guests. Also in attendance will be local food producers with tasting stalls for guests

Linnalla Ice Cream:        http://www.linnalla.com/
Killary Harbour Mussels: http://www.martysmussels.ie/
Smokehouse:                http://www.smokehouse.ie/Sheridans Cheese:         http://www.sheridanscheesemongers.com/Foods of Athenry:          http://www.foodsofathenry.ie/

Since their inception, the Irish Restaurant Awards have cast a spotlight on Irelands hottest restaurants and chefs.

They have become a byword for quality, class and achievement… The awards everyone wants to win. As a testament to their success, the entries have doubled since last year, with 6,000 nominations made for Ireland’s favourite Restaurants, Chefs, Gastro Pubs, Hotel Restaurants and Local Food Heroes throughout the Country.

We celebrate the award winning cuisines and the great restaurateurs and chefs who have brought international recognition and accolades to the Irish restaurant scene.  We are the economic engine rooms in every town in Ireland, creating and maintaining much needed local employment.  Our industry has annual sales in excess of €2 billion and we employ 64,000 people.  In fact, we are the largest employer within the Irish Tourism Sector’  Paul Cadden, President, The Restaurants Association of Ireland.

EXCELLENT WINE FOR €9.99!!

A STUNNING WINE

NO STING IN THE PRICE

Beso de Vino Seleccion 2009 Cariñena Spain Syrah (85%) and Garnacha, 13.5% ABV, €9.99 Stockists.... 

You taste this wine and then you think you paid just 9.99 for it. You almost doubt it. Incredible but true. Awarded, and rightly so, 90 points by Jay Miller for the Wine Advocate Robert Palmer, you can pick this up for under a tenner.

The colour is a fresh and clean garnet and the coffee/chocolate nose is even more evident here than in our recent Barista. Coffee/chocolate traces also on the palate, though unobtrusively so. Here the main flavours are cherry and blueberry and a nice slash of spice with tannins enough to balance and give a terrific all round finish. All in all a fantastic wine and, once again, at a fantastic price.

Try it. You might like it, might well have an experience like Antonio the Bull (pictured on the label): “I'm a Bull, I suppose you'd guessed that, male, I suppose you'd noticed that too, and Spanish. I'm young, sociable, carefree, modern, likeable, friendly to everyone, casual, adventurous, generous, sensitive and ecological. I like trying new things, travelling and eating. I haven't got a clue about wine, but I fell in love with BESO DE VINO the first time I drank it.”

Lot of bull there (could be handy for a Rose of Tralee contestant) but I can sympathise with the sentiments of the last line!

Stockists.... 

Dining in Blackrock Castle

THE CASTLE

Dined in a castle last Friday night and it cost me just over 30 euro. Incredible? Not really, just take yourself down to the Castle Cafe and Restaurant in Blackrock Castle and you’ll see I’m not kidding.

The food operation has recently been taking over by the folks from the well established and well regarded Market Lane and the experience shows here. But there seems to be a different lighter touch at play here or at least there was in the dishes that I enjoyed.

The cafe is divided into two rooms and has a full bar. Service is excellent, friendly and considerate and efficient, and the seating is quite comfortable.

We were seated in the back room and from the nicely printed one sheet menu I picked Asparagus, smoked salmon and mussels with a hollandaise sauce (7.95). The Asparagus was tip top as was the salmon and the whole thing was a treat. Gorgeous.

Now on to the main course: Pan Fried Sea bass with a tian of Mediterranean vegetables 17.95). Hard to beat this one. The combination was light and tasty and still quite substantial.

Desserts cost just over 6 euro each but I passed on that. Wine was the house Sauvignon Blanc at €5.50 a glass, 12 for a 0.5l carafe.

Of course you can spend more here. Steaks will cost you in the mid 20s. You can spend less – I spotted a Pan fried Chicken dish for 11.50 and they also have a selection of pizzas around that mark. Well worth checking out.

The restaurant is open for lunch seven days and serves evening meals on Fridays and Saturday. Phone: 4357911; info@castlecafe.ie

SPUD and BACON BOXTY in CHINA

AN CRÚIBÍN IN CHINA


Here are a few shots from the recent, highly successful trip by Mr Lewis of AN CRÚIBÍN to China.


 Cooking his way from Hangzhou to Shanghai, Chef Lewis and the local chefs exchanged ideas and recipes before preparing meals for the large group of representatives from China and Ireland. 


The recipe for spud and bacon boxty with quail egg is here