3 TIERS OF TEMPTATION

AFTERNOON TEA IN THE AMBER LOUNGE

Following a tip-off, I called to the Fota Island Hotel  last Friday to sample their Afternoon Tea. Now, I’m passing on that tip. If you want to treat yourself and your loved one, maybe a pal or a visiting relative, then make a beeline for the Fota Resort and call to the Amber Lounge.

IRELAND'S MASTERCHEF

THE SEARCH IS ON TO FIND IRELAND’S FIRST EVER MASTERCHEF CHAMPION!

Are you passionate about food and love to cook? Do you constantly impress your friends and family with your culinary skills? Are you an amateur cook with amazing talent? If so, you might have what it takes impress our judges, Nick Munier and Dylan McGrath to become Ireland’s first ever MasterChef Champion!

Don’t miss out, APPLY NOW for the chance to win the coveted title of Ireland’s first MasterChef Champion and a cash prize of €25,000!          

For further information and to apply go to:

www.rte.ie/masterchef

Application deadline is 27^th April 2011

FALLON ELECTED PRESIDENT OF RAI

KILDARE RESTAURATEUR ELECTED NEW PRESIDENT OF THE RESTAURANTS ASSOCIATION OF IRELAND

Mr Brian Fallon, Restaurateur, Fallons of Kildare is the newly elected President of the Restaurants Association of Ireland. With over 20 years experience in the restaurant sector, Mr Fallon  is the 16^th President of the Association and his term will be for two years. His father Frank Fallon also served as President over 20 years ago.

He succeeds Mr Paul Cadden. The Restaurants Association of Ireland  is the premier representative body in Ireland, and the national organisation representing over 600 restaurants employing over 64,000 people.

During his presidency, Mr Fallon  plans to

EL BULLI'S BEER CREATION

THE BEER THAT EL BULLI BREWED 

Estrella Damm Inedit is a creation of Ferran Adria and the team at El Bulli’s, a unique never-been-done-before beer blend. This creation is meant to go with food but I found it goes perfectly well without it also. It is one of the best, if not the best, beers that I’ve tasted.

Inedit – as you know, there are other varieties of Estrella - was created to pair “with the most exquisite and challenging foods. Foods that contain: citrus and oils...Bitter notes:...Asparagus, Artichokes...Oily textures: salmon, tuna, fatty cheese.”

Built a meal around those challenges, salmon and asparagus on the main course, and the beer, served in wine glasses, was a splendid match. It is cloudy, is lightly carbonated, has a creamy texture and the soft full body leaves a long and lasting finish.

Next challenge doesn't appear on the shortlist. This was a

Celebrate the Thai New Year Festival in Skibbereen

    Celebrate the Thai New Year Festival in Skibbereen

Elephant Island is a Thai restaurant recently opened in Skibbereen by Marc and Saifon Phonchot. They offer authentic Thai cuisine focused on using the best local ingredients.
Elephant Island are celebrating the upcoming Thai New year by hosting a festival weekend from Friday 15^th till Sunday 17^th of April.
In honour of the festival they have four new dishes on the menu using the best local produce and offering these new additions at half price for the duration of the weekend. Highlights include Crispy Quail egg dumplings using fresh Quail eggs from Brendan Ross in Dunmanway and Seared Schull Scallops with glass noodles, ginger and corriander served Thai style. 

The four dishes and

IASC, FEOIL, MILSEOG and more at THE FARMGATE

FARMGATE CAFE  

A budding Irish food producer asked a more experienced operator if he should make something new and spectacular. “No,” was the reply. “Do something simple and do it well!”

The wise head must have had Cork’s Farmgate Cafe  in mind. They buy the fresh ingredients downstairs in the English Market, cook it well and then present it on the tables upstairs. Just brilliant. And yes, I know, one needs a great deal of training and expertise to get the simple things so right.

Like many restaurants

CLASSY FRUIT OF AN INDIAN SUMMER

Kangarilla Road, McLaren Vale, Chardonnay 2009, 13.5%, €16.99, stockists   

During a recent French holiday, the question of what information should appear on the label came up. Our host was quite adamant that it should be the wine-maker’s name and had no time at all for those who want the grape variety there. “We use up to nine different grapes in one wine here. How do you fit all of them on the label?”

So we start now with some info on Kevin O’Brien the maker of this top drawer Chardonnay. The James Halliday Wine Companion 2010 has honoured Kangarilla Road as a 5 Star Winery.

Praise too from

LocalMarkets.ie Celebrates National Launch

Online Food Producer Marketplace Goes National!

  

An innovative online retail business, that offers customers the convenience of having premium quality food delivered to their own home, is celebrating the launch of itsnew nationwide service.

LocalMarkets.ie, a Cork-based business that was

CORK FOOD: NEW PRODUCTS, NEW PLACES

CORK FOOD: NEW PRODUCTS, NEW PLACES

Interesting stroll around town yesterday, after fuelling up with a coffee and scone at Electric on the Mall.

Called into Nash 19   for Karmine’s new product: Cider

CALIFORNIA TASTING

ZIG ZAG ZIN

Zig Zag Zin was just one many Zinfandels tasted at Jacobs On the Mall who, on Monday afternoon, hosted a tasting for the Wine Institute of California.

The Zin is the grape most associated with the huge West Coast wine industry. Monday’s selections were excellent though I must say I really liked the Beringer Founders 14.5% on the Febvre stand where Peter Corr was an excellent host.

Left to r: Peter Corr (Febvre), Kevin Crowley (Fenn's Quay) and Maurice O'Mahony (Wine Alliance)

They also had the Cake Bread Cabernet Sauvignon, one of the most

SUNDAY MORNING AT BALLYMALOE

Ballymaloe last Sunday, click to enlarge

SPARKLING MORNING IN BALLYMALOE 

It was a sparkling spring morning as I drove into Ballymaloe on Sunday: blue sky, the pristine greens of the trees and fields and the bright yellows of the daffodils along the drive all

LAMB AND EGGPLANT SHEPHERD’S PIE

Classic Irish Dish Gets New Mexico Twist in this guest post by Steve Collins

LAMB AND EGGPLANT SHEPHERD’S PIE

Shepherd’s pie is a classic Irish pub dish. The best ones are a braise of meat and vegetables covered with a layer of cheddary mashed potatoes and baked until a crust forms and the gravy bubbles. This one uses lamb and eggplant because they go so well together. Because I’m from Santa Fe, NM, I couldn’t resist adding some dried ancho and chipotle for a bit of spice. Enjoy this with a substantial ale and good craic.        

Eggplant Lamb Shepherd’s Pie

1 eggplant, peeled and

THE LUNCHEON

The Luncheon by Caroline McCarthy
Click to enlarge

Appetising? Maybe not! Find out more at http://corkandabout.blogspot.com/