TRUFFLES IN MAHON!

TRUFFLES IN MAHON!

Don’t all rush down to Mahon. My headline is a little deceptive! I’m talking here about young truffle trees.

You never know what you’ll see at the Mahon Point Farmer’s Market on a Thursday morning. Dropped down today for a quick run and was surprised to see the Ballyhoura Wild Mushroom stand there and I’m told it will be there until Christmas.

So we took advantage and we helped ourselves to their Shiitake Mushroom soup, one of a number available and also picked up a bunch of Chanterelle (demolished at lunch-time, I must admit!).

The big surprise though was the fact that they are selling Truffle trees, Tuber Aestivum var. uncinatum to be exact, also known as the UK summer truffle. When you buy your trees, you get a very informative leaflet on choosing and preparing your site, on how to care for your tree and how and when to look for truffles.

Ballyhoura Mushrooms will be in Mahon, as I’ve said, at least until Christmas, and you may also catch up with them at the Douglas Farmers Market every Saturday morning.

Great also to catch up with Old Millbank Smokehouse. We enjoyed their smoked produce at a recent lunch in the Farmgate and were glad to pass on the word that the pictures had gone all over the net via @foodspotting and via this post.

Interesting chat too with @jozeemac, about food of course, and then more shopping at @greensaffron (including Christmas pudding, believe it or not!), @woodside (gorgeous pork steak) , Arbutus Breads  (irresistible seeded sourdough), Flynn’s Kitchen ( (top notch jam and soup on this occasion) and more.

Great way to spend an hour or two on a Thursday. Now, if those truffle trees work out, there could be even more surprises in those stalls.

CURVES AND COLOURS IN A BUTCHER’S SHOP

CURVES AND COLOURS IN A BUTCHER’S SHOP

Never knew that meat had so many variations in colour until I saw the counter in James Whelan’s shop yesterday. What a superb display for the customer. And so much information. All well laid out and superbly lit. The soft overhead lights do their job well; there is virtually no glare and the customer sees the meat as it is.

Must say I had a terrific guide in Pat Whelan himself, taking time out from his busy day which also included a trip to the Avoca Food Market in Monkstown (Dublin) to oversee preparations for the opening of his new butcher shop there. Would love to live near a Whelan shop but at least we can always buy online .

Pat explained that the lighting was an integral part of the design and then pointed to the floor (an earthy colour) and to the ceiling (sky colours) and said the meat was the bounty of nature in between.

Curves abound too in the shop, virtually no hard angles. Fung Shui principles were employed. Pat admitted to being gob smacked when the German designer first explained the plan to him but had a good feeling about it and signed the cheque. It has worked out very well indeed.

All the major meats are well laid out here and some minor ones, everything from rabbit to beef and poultry of course and no shortage of info as to where it was raised and bred, much of it on the nearby Whlena farms.

Opposite the counter, there is a long row of shelves, generally with packs, including a whole range of puddings, from as near as Inch House and from as far as Newport (Kelly’s).

Whelan’s own pre-packed products are also displayed here, vacuum packed bacon and ham, sausages, rashers and so on. The packaging is transparent. You can visually examine the contents. Another example of the Whelan integrity! What you see is what you get.

Towards the back of the shop, there is semi-circle (curves again) that contains the “deli”, another inviting counter where you can buy prepared or semi-prepared meals, everything from Boeuf Bourguignon to a mini quiche. It very much resembles the “traiteur” counter in a French butcher shop.

Pat has also managed to find the time to author a cook book called An Irish Butcher Shop. It is full of recipes and because it is written by an Irishman for an Irish audience, you won’t have any problem finding the ingredients.

The recipes are, I can say, brilliant and if you need any further help, there is a treasure trove of help, videos even, on the Whelan site which is well worth a visit. But, I have to encourage you to make a visit to the real shop and see one of the gems of the Irish food scene.

Just hope that these few words and pictures do it justice.

FROM THE GIRL I’VE NEARLY MET

FROM THE GIRL I’VE NEARLY MET 

Dominique Geary is a wine person I’ve nearly met, on a few occasions. We came quite close in Beziers this summer but no connection materialised. Still, the welcome tweets go on and her latest is a tip off about some Languedoc wines that will go on sale, indeed on offer, in Dunnes Stores from tomorrow (30th November) until 3rd January.

“To entertain a crowd or simply to bring some cheer to those gloomy evenings,” Dominique suggests you “try the Nord Sud new vintages”.

Nord Sud Viognier 2010, Nord Sud Syrah 2009 at €8.99 or two for €14 (usually €10.99)

Night in Languedoc

And for those special festive meals? Cazal Viel based Laurent Miguel’s Grandes Cuvées are also on very special offer for the same period:

Bardou St Chinian 2007, Vérité Viognier 2008, Saga Pegot Faugères 2007 all at €12.99 (usually € 17.99)

Tasting notes and food suggestions:

Nord Sud Viognier 2010: the fresh versatility of this wine makes it a perfect choice for an aperitif or for large parties, it is perfect on its own and will also complement well any seafood canapés: try spreading smoked salmon rillettes on mini ciabatta or blinis, to make rillettes just blitz smoked salmon with crème fraîche and fresh dill or horseradish to taste!

Nord Sud Syrah 2009: cherry fruit flavours mingle with pepper and spices making this wine the ideal foil for beef. For an easy canapé with wow effect try thin slices of rare beef with a dash of crème fraîche seasoned with Moutarde de Dijon in a mini choux pastry …

Bardou, St Chinian 2007: is a Syrah based wine that shows has great intensity but displays surprising fresh fruit and minerality…A beautiful selection for traditional Christmas dinner

Vérité Viognier 2008: Vérité has become Laurent’s signature wine. The 2008 vintage displays the characteristics of the Viognier grape with fruit and floral aromas, fermented in oak barrels it has a luscious finish. Pair with traditional roast turkey or goose, or also as a perfect foil for a festive cheese selection.

Saga Pago, Faugères, 2007: a dark intense wine, dominated by robust, characterful fruit and a hint of mocha, like Bardou it will be best suited to richer meat dishes, daubes and game roasts. Why not be adventurous and try incorporating chocolate in the sauce!

CONGRATS KAMIL, 2011 Euro-toques winner

Second year running for Knockranny House Hotel
Kamil Dubanik, from Knockranny House Hotel, is Crowned Winner of
2011 Euro-toques Young Chef of the Year

The best parties are celebrated in the kitchen. Young chef Kamil Dubanik, from Knockranny House Hotel in Co. Mayo, celebrates becoming the 21st Euro-toques Young Chef of the Year, in association with BIM & Failte Ireland. 


This is an exceptional win for Knockranny House Hotel as last year’s winner also came from the hotel (Mary Ryan was the 2010 Euro-toques Young Chef winner). Chefs mentored by Knockranny House Hotel Head Chef Seamus Commons (right in picture, with Kamil) have reached the competition final for three years running.  Toques off to Kamil Dubanik (23), who was crowned the winner on Monday 28 November at a gourmet tasting lunch prepared by the competition finalists in The Merrion Hotel Dublin.

This is the ultimate acoloade that Kamil and fellow finalists have been contesting for over the last 6 weeks.  Kamil’s journey to this culinary award is remarkable. Originally from Poland, he has been in the kitchen only three year; starting out as kitchen porter Knockranny House Hotel in Westport, Co. Mayo and workings his way up to his current position of Demi-Chef de Partie. He recently completed an Advanced Certificate in Professional Cookery at GMIT.

His recipe for the culinary skills test was Roast Troncon of Achill Island Turbot, Dublin Bay Prawn Tortellini, Jerusalem Artichoke, Mushroom, Cheek, Liver, Dublin Bay Prawn, Lovage.  Cooking has allowed Kamil express his passion for a diversity of ingredients and demonstrate his creativity.  His interpretation of the competition brief and his understanding of ingredients was evident in the dish he delivered to the judging panel. Judges felt he was an eager, hungry chef who showed intelligence in his approach and an extremely high level of skill considering his mere 3 years in the kitchen. A talent to be watched.

Kamil is motivated by sometimes taking the least obvious approach to cooking.  For example in his culinary skills test, he used the fish cheeks and liver in his recipe which achieved different flavours and textures in his dish, that stood out to the judges.  Kamil appreciates and respects great Irish ingredients and pushes his own culinary instinct to use all elements where possible.  This creative thinking is also parallel to Eurotoques values of “nose to tail” cooking.

Kamil’s chef hero is the infamous Ferran Adrià and while the world’s is now his oyster, Kamil remains true to his second home of Ireland and would like to progress his career working with the best talent in the country.  Kamil  is mentored by Knockranny House Hotel Euro-toques Head Chef Seamus Commons (formerly Head Chef at Dublin’s Michelin star L’Ecrivain restaurant).

The top prize for the 2011 Euro-toques Young Chef of the Year is the opportunity of an all-expenses paid stage at The Ivy, London's favourite restaurant, under Executive Chef Gary Lee. Plus a one week stage at the award winning Michelin star Chapter One restaurant in Dublin under the tutelage of Euro-toques head chef Ross Lewis.

The ultimate challenge in the Euro-toques Young Chef competition was the culinary skills test which took place in Chapter One Dublin on Sunday 27 November.  Speaking on behalf of the judging panel, Ross Lewis commented on the high standard of skill and creativity from the finalists this year.  “There was a very high standard reflecting local and original cuisine that was thoughtful, clever and well crafted.  It was very hard to choose a clear winner today and they should be all extremely proud of themselves.”

Kamil Dubanik competed for this honour along with his fellow finalists - Aisling Gallagher (24) from Ballynahinch Castle, Galway; Kyle Greer (24) from No 27 Talbot Street Belfast; Micheal Harley (22) from Rathmullan House, Co. Donegal; David Magaeen (24) from Restaurant Victoria Belfast and Margaret Roche (23) from The Cellar at The Merrion Hotel Dublin.

Each of the six finalists in this years competition final showcased their culinary expertise by each cooking a course for the presentation lunch in The Merrion Hotel.  Each course was carefully paired with the appropriate wine for the dish, supplied by Findlater Wine & Spirit Group.

Among the overall prizes, each of the finalists will win a unique food experience with BIM and Failte Ireland. BIM will host a one day practical on-site introduction to the complex world of the seafood industry, visiting a seafood facility and discussing how fish is caught or harvested, bought, and sold, and what this all means to a chef. Including meetings with key industry personnel, processors and industry chef.  Failte Ireland will host a Food Tourism road trip - an educational 4 day food focused road trip taking in ‘hands-on’ cooking time  in top professional kitchens, visits to artisan food producers;  tastings, demos, unique meal experiences  and overnight stays with exemplary Irish food and hospitality operators.

The Euro-toques Young Chef competition emphasises training and development, with the role of the mentor being central to the process.  This years sponsors are BIM and Failte Ireland and their involvement reflects their recognition of the importance of chefs in building Ireland’s national and international food reputation, the pivotal role that ‘local food’ plays in this and, above all, their commitment to education and development in this sector.  This year’s competition is also supported suppliers La Rousse Foods, Findlater Wine & Spirit Group and Bragard, and Industry partners The Merrion Hotel Dublin, The Ivy London and Chapter One Restaurant.

HOME and AWAY with BARRY's TEA

Miss Ireland, Holly Carpenter

Barry’s Tea has created a limited edition Santa’s Tea box which is for sale exclusively on barrysteashop.ie for tea fans at home and abroad. The box is still only €3.25 which is a winner for stocking fillers and sending to family and friends across the world.

The Online Tea Shop, which hosts a range of Barry’s Tea blends, from the flagship Gold Blend and the varied Speciality range, to bespoke Barry’s Tea merchandise has been a huge hit with Irish abroad. For Christmas 2011, Barry’s Tea is introducing a special edition Santa’s Tea box for Barry’s fans at home and abroad.

The store was designed to meet the needs of Barry’s Tea fans abroad who otherwise have no access to their favourite tea brand. Barry’s Tea fans in the UK are the biggest users of Barry’s Tea online store followed closely by USA, Australia and, in fourth place, Germany.

Camille O’Flanagan from Barry’s Tea said “So many Irish abroad are delighted that Barry’s Tea have created an Online Tea Shop where they can purchase their favourite blend. It’s a fantastic feeling to be able to send our blends direct from our home in Cork to anywhere in the world.”

Note: An Post recommend posting all parcels and packages before December 6th for deliveries to arrive in time for Christmas in all countries outside of Europe.

Amuse Bouche

In Michael Eaude’s book Catalonia he refers to a mediaeval recipe for Roast Cat which involved roasting the animal in oil, garlic and herbs. The brains, by the way, were removed before cooking.

GREAT BALLS OF FLOUR

GREAT BALLS OF FLOUR

US BLOGGERS AT THE FARMGATE

A short notice from Fáilte Ireland to meet Foodspotting.com  aces Amy Cao (New York) and Chris Connolly (San Francisco) turned into a long and leisurely tour of the outstanding Farmgate menu, our guide none other than owner Kay Harte, recently named Good Food Ireland’s Ambassador of the Year for her tireless promotion of local food.

Amy  is Head of Community at Foodspotting, a worldwide visual guide to good food and where to find it. Photos are important here and that is where Chris comes in. Aside from being an expert with the lens he is also a designer.

Kay sat down with us and ordered samples of everything on the menu and told us all about each part of the dish as she shared it out. I don't think the Americans had ever seen any restaurant owner as informative and as passionate about food and where it came from.

The tour was delivered with a calm passion that amazed the visitors and was illustrated in the best possible way: with examples from virtually every single dish on the current menu at the English market institution. Didn’t have enough room on one table so we had to move to get space.

Some of the simple things took the interest of the visitors, including the starting plate of breads. And then there were the “balls of flour”. Kate illustrated that with a bowl of Golden Wonders, skins intact, and cut one in half to show just what she meant by the phrase. The potatoes come from her regular supplier in Ballymacoda in East Cork.

Oysters were on offer and they were ordered from the O’Connell’s fish stall downstairs, the regular practice here. The oysters originally come from the appropriately named Oysterhaven near Kinsale. And there was also her marvelous fish pie, cod on this occasion. This looked so delicious that even Chris, not a lover of fish, was tempted.

All the time emhasising the place of food in the Irish way of life and , at one point, making reference to the Irish language book, the Diary of Humphrey O’Sullivan (Cín Lae Amhlaoibh), which details the rich and varied diet of an ordinary Irish household in the first half of the 19th century, Kay emphasised the importance of local provenance. Not just Cork, by the way: if the best cheese in Ireland comes from Donegal, then she will get it from Donegal.

Farmgate classics on the table included Old Millbank Smoked Organic Salmon, Spiced Beef, Irish Lamb Stew, Corned Beef, Lamb’s Liver and Bacon and, of course, Tripe, Onions and Drisheen (with those local jacket potatoes).

Time flew by and I got a bit worried towards the end when I spotted my two hour parking had long since run out but luckily I wasn't clamped or anything like that. In any event the two bloggers were also anxious to head off to the Cliff House in Ardmore and very sorry that they wouldn't get to Ballymaloe.

What an enjoyable afternoon. Oh, forgot to mention the drinks. Both were craft beers. From Mitchelstown’s Eight Degrees Brewing: Chris took the Howling Gale Ale while I choose the Knockmealdown Porter.

To read more about the Foodspotters trip...

IMPRESSIVE WINE SHOW IN CRAWFORD

FROM VINEYARDS DIRECT


From Vineyards Direct brought a very impressive collection, curated by Stuart Smith, to the Crawford Art Gallery last evening, some minor and major masterpieces among the 30 or so wines up for tasting.

Missed some familiar faces in the crowd: there were two other wine events on in the city, one even in the Crawford Café up the hallway. But nice to see ex garda and author Jim Ryan (on escort duty), Ollie from Glanmire's Cream Café and Miriam from the Cork and Bottle Wine Club.

Some punters were very happy with the Torrebrava Manzanilla but I went for the Brut 1415 Moingeon Blanc de Blanc (€12.95) as my aperitif. This south of France sparkler was top notch and a great way to start a Christmas party.

There were at least two gems among the whites including Domaine de la Motte, Chablis Premier Cru Beauroy 2007 (17.95), a beautiful fresh minerally example of Chardonnay.

Perhaps the best of the New World offerings, of both colours, was the Stanley Estate Sauvignon Blanc Marlborough 2011 (€15.95), confirming to me once again that this area and neighboring Nelson are the places to go for reliable SB.

Those two whites would fit into the Christmas schedule without any problem as would two good value reds. For quality and value it would be hard to beat the Chateau Bauduc Bordeaux Rouge 2008 (€11.95) and, for two euro extra, the rich and spicy Mas Belle Eaux, les Coteaux, Languedoc 2008.

And for the special occasion, which Christmas is, you might consider splashing out on a top Bordeaux, the luscious and intense Chateau La Commanderie de Mazeyres, Pomerol 2001 (€31.95).

While in you are in the mood, why not try a sweet ending. Maybe not Yquem but Haut Charmes, Sauternes 2009, a good example of the famous dessert wine. A full bottle will cost you €35.95 while a half will set you back €18.95.

Maybe you don’t like them as sweet as that. There was a good alternative there last night, well balanced and warming: Churchills Reserve Port (€17.95).

A very satisfactory tour among the sculptures and drink for thought. For more info on the wines and to order contact From Vineyards Direct here

FENN’S QUAY: CHEF DU JOUR

FENN’S QUAY: CHEF DU JOUR

Congrats to Waterford’s Jeni Pim, the winner of the first head to head in the Chef du Jour competition organized by the energetic Kate Lawlor, the Head Chef at Fenn’s Quay, one of Cork’s favourite restaurants.

Jeni got the nod ahead of Clare resident Paul Callaghan. But both were winners, brave and accomplished amateurs entering the professionals' den and each holding the nerves to come up with an excellent evening meal, each of four courses. Quite a daunting prospect but the two came through with flying colours in Fenn’s Quay.

Click on image to enlarge. Clockwise - From top left, Jeni and Kate, Dessert duo, dessert trio. Paul, Cranberry shot, petits fours, Coq au Vin

Amuse Bouche

Paul: Cherry Tomato with Ardsallagh goats cheese, basil pesto and a sea salt cracker.

Jeni: Sweet Potato salad with a cranberry shot.

A pretty even start but I think Paul’s was that bit more inventive and I gave him the thumbs up here.



Starter

Paul: Mussels (Oysterhaven) cooked with bacon and Stonewell cider.

Jeni: Venison Sausage with onion marmalade and crostini.

Nothing wrong with the mussels but the more adventuresome Jeni went ahead here and the venison proved very popular.



Main Course

Paul: Rosscarbery pork belly with potato and horseradish puree, braised red cabbage with a mulled red wine jus.

Jeni: Coq au Vin with celeriac mas, rosemary jelly warm spinach and mushroom salad.

This was of course the major round and a major point gatherer for Jeni with her unusual version of the French classic and a terrific salad. The pork belly was less well received, people not happy with an excess of fat. The excellent braised red cabbage, which really balanced the dish, arrived somewhat late at the table.



Desserts

Paul: A trio of desserts - White chocolate cheese cake, mixed berry crumble and meringue tower of strawberries and vanilla cream.

Jeni: Dessert duo of Green tea parfait with plums and oatmeal shortcakes with warm

Well, it was sweet heaven each night. This was really a strong point for Paul but Jeni kept very much in touch with her offering and indeed scored again with her tempting selection of petits fours that came with the tea and coffee.



Enjoyable

The evening was also enhanced by a very nice aperitif from Fenns Quay and by some excellent wines (White Ventenac Chenin Colombard 2010, Red: Domaine d'Angayrac Costières de Nimes 2009: Syrah, Grenache, Mourvèdre) from River Wines.

And there were loads of valuable spots, provided by the restaurant itself, Michael Wall, River Wines and Margaret Smith

Judges over the two nights included Elke O’Mahony*, Evin O’Keeffe, Michael Logan and Margaret Smith. Paul was awarded 3.5 stars for his menu while Jeni was showered with 4.5. Well done to both.

*Read Elke’s review of the first night here

A GOOD YEAR ON THE DOURO

QUINTA DO JUDEU’S VINHO TINTO, DOURO 2007, 14.5% ABV, €21-23, STOCKISTS, 4.5 STARS

Two thousand and seven was of of the best years in the Portuguese wine region called the Douro, a region best known for making Port. Indeed, quite a few of the varietals used in the making of this 2007, the vineyard’s top red, are used in Port.

In all, some 15 native varieties, from old vineyards, are blended in this red and the fruit is foot trodden in stone fermenters. “The old vines….constitute an enormous asset that Quinta do Judeu  will maintain and share.”

The wine is unfiltered and should be decanted. From my experience, I’m not sure that this is entirely necessary but you could do it as a precaution. This 2007 is the vineyard’s top red and has spent 10 months maturing in French oak and one year in the bottle.

Colour is a very dark red with inviting dark fruits on the nose, nothing spiky! The concentrated fruity feel in the palate is rounded and well balanced, the tannins still at work; it is somewhat smoother and more sophisticated than the 2008 (which the winery calls the younger brother!).

With a bottle of this under your arm, you’d be welcome at any party. My advice though would be to bring the very presentable younger brother and keep this gem for a romantic evening chez toi.

More about the wine, including the technical details, here.

MAJOR AWARD FOR GREEN SAFFRON

Local Food Company Wins Major Bord Bia Award

~ Green Saffron win at Bord Bia’s Food and Drink Industry Awards ~

Tuesday 22^nd November 2011 Arun Kapil (right) of Green Saffron, the spice company based in Midleton, Co. Cork, has won the Entrepreneurial Award at Bord Bia’s Food and Drink Industry Awards 2011, taking place in Trinity College Dublin tonight. In 2007, Arun Kapil set up Green Saffron, a company which specialises in premium, farm-fresh whole spices and blends for use in home and professional kitchens.

Eight Irish companies in all were honoured at the Bord Bia awards ceremony, which attracted over 220 senior representatives from the food and drink industry. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the awards. Speaking at the event, Michael Carey, Chairman, Bord Bia said “in spite of all the challenges we face – it is also probably the most exciting time ever to be in our industry. The increase in exports would be impressive at any time but against the backdrop of global economic uncertainty and our own domestic difficulties it is truly remarkable. Equally remarkable are the achievements of the award winners, who have demonstrated success in areas critical to future growth, from innovation and branding to sustainability and entrepreneurship.”

The Food and Drink Industry Awards, held in association with Rabobank, were open to all food and drink products manufactured in Ireland. This year, Bord Bia received a total of 184 award entries across the six categories. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the overall category award winners which included: (See Notes to Editor for profiles)

·         Innovation Award  – Natasha’s Living Food for Kale Crunchies, a healthy crisp alternative made from dried locally grown kale

·         Sustainability Award – Country Crest, a family owned business, situated in north County Dublin. As part of its environment philosophy, Country Crest includes a wind turbine, water recycling, and a wildlife pond. The company aims to be energy self-sufficient by 2015.

·         Branding Award – Largo Foods for Tayto, Ireland’s Number 1 crisp and snack brand and Ireland’s 5th largest grocery brand (Nielsen). Over 3 million bags of Tayto are sold in Ireland each week.

·         Entrepreneurial Award – Arun Kapil, Managing Director, Green Saffron.

·         Export Award – Jameson Over one billion glasses of Jameson are consumed around the world each year. Jameson is a global brand with a presence in over 120 markets.

·         Domestic Success Award – Flahavan’s Flahavan’s, one of Ireland’s leading private companies, has been milling quality Irish oats for over six generations.

Kerrygold and Cashel Blue were also honoured with a Special Award in recognition of their co-branding, ‘co-opetition’ initiative in the US market. The Irish Dairy Board, owners of the Kerrygold brand, has recently joined forces with Cashel Blue in a new co-branding and distribution agreement to build brand awareness and market share in the US. Speaking at the event Aidan Cotter, Chief Executive, Bord Bia commented “this is an excellent example of co-opetition as a business strategy and how a large multinational exporter can collaborate with a niche player to develop a mutually beneficial brand offering. Kerrygold has added an artisan product to its portfolio while Cashel Blue is leveraging an established international brand with global distribution channels. It’s a win-win situation and we look forward to working with more companies on this exciting new model to develop our exports further.” Bord Bia is actively supporting the principle of co-opetition, where food companies work together to create synergies resulting in cost savings, improved returns and/or increased market distribution.

FOR THE WINE LOVER'S LOVER

Christmas gift (in March!)
Hint. Hint. For the wine lover's lover.
Give the gift that lasts.
Wine weekend: starts €495.


(Also, below: Faustino 1 gift set €99
and Pandora Bell hampers form €29.99)




WINE WEEKEND COURSE AT BALLYMALOE HOUSE
2^nd – 4^th March 2012
Mary Dowey’s Weekend Wine Course has become a firm fixture on the spring calendar at Ballymaloe House, Co Cork twice yearly for the past 11 years. Guests come from far and wide to learn the essentials of wine appreciation while enjoying superb food, great wines and good company in one of Ireland’s loveliest country houses.
Mary’s Introduction to Wine Appreciation  is suitable for anybody who enjoys wine and would like to know more about it. The course focuses on key grape varieties. Besides quickly mastering the characteristics of Chardonnay, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot and Pinot Noir, guests will learn how to recognise quality, buy wisely, serve and store wines correctly and match them with the most suitable foods.  ‘The wine-tasting weekend was fantastic and we will highly recommend it to our friends.’  Emma-Jane Dockery, Dublin 
Listed among the Top 10 Wine Courses in the UK & Ireland by the Daily Telegraph, and Lonely Planet Top 10 Weekend Breaks. Ballymaloe House is also recipient of the Georgina Campbell Wine Award of the Year 2010.
Mary Dowey (www.marydowey.com) has built up a large following through her enthusiastic and refreshingly unstuffy approach. She is wine editor of The Gloss magazine and a contributor to the internationally acclaimed wine magazine Decanter, having been wine correspondent of The Irish Times 1995-2005. She has visited most of the world’s major wine-producing regions and is the author of several books including Food and Wine – Matching Made Simple and 101 Great Wines Under €12.

Wine Weekend Format

Friday evening:  welcome aperitif, dinner with specially chosen wines and brief talk

Saturday: wine course all day (9.30am – 4.30pm) with lunch, afternoon tea and a six-course wine-tasting dinner in the evening

Sunday morning: champagne and sparkling wine workshop (10am -12.30pm) 

Wine Weekend Packages  (course open to both residents and non-residents)

€495pp standard room; €595pp superior room, all inclusive of the following:

2 nights bed & breakfast; with Friday dinner and wine talk; Saturday all-day wine course with lunch, afternoon tea and gala dinner; Sunday morning champagne workshop. It is also open of to non-residents - and the price for that is €295 per person, which includes everything as already listed, except of course, bed & breakfast.

Gift vouchers available: the ideal birthday or Christmas gift for a wine-lover.  

Ballymaloe House, Shanagarry, Co. Cork. Tel: 00 353 (0)21 4652531

E-mail: res@ballymaloe.ie  Website and online booking: www.ballymaloe.ie

Now, if he or she is not worth the €500, don't worry. If you spend 99 euro, you can get a gift that can be shared on the spot and you don't have to wait until March. I'm talking about the Faustino 1, Gran Reserva 3 bottle wood gift set.  This  Spanish icon, which was first released in 1964, is one of the greatest traditionally styled Gran Reservas. Thirty months in French and American oak and at least three years in the bottle results in a wonderful combination of complexity and harmony. This wine is the perfect accompaniment for all your festive meals. Serve with stewed meat, roasts, sautéed seasonal vegetables, chicken confit, pork cooked in the wine or mushrooms. The box is available in independent outlets for €99.99.

No wine drinker in the house? Not to worry. Why not try Limerick's Pandora Bell. Nicole has a range of luxurious hampers, featuring her fantastic nougat creations and more, with prices from €30 to 50. Check them out here.

Start freezing now..

Your freezer makes it easier Start freezing now to skip the stress later! Make it easy on yourself in the busy weeks to come with our freezer friendly suppers, or get a head start by freezing some party nibbles. What are your get−ahead recipes?

Top freezer friendly fare Shortcrust pastry Steak chilli Mini spanakopita Chocolate brownie cookies All Freezer friendly recipes