Classy Burger at Greene’s

Classy Burger at Greene’s

Not a regular burger man but all that could change after polishing off a tremendous one at Greene’s Restaurant in McCurtain Street. Called in there one wet lunch-hour last week and got a gorgeous surprise when welcomed by Sylvia. We were there to try the bar food, which they serve from noon ‘til five. Knowing the work of Fred, the chef here, we expected it to be good. Sylvia confirmed that and then of course the meal itself was proof positive.

Our waitress soon brought us the menu which has a soup, the Burger, a Pasta dish and a number of baguette sandwich choices, not to mention one or two desserts. Enough to be going on with. We each picked the Soup of the Day (Potato and Leek) and the Burger.

Started with the soup and then came the Burger, my second of the week. The first was a mini version at the launch of Fresco Bistro. And what they had in common was top quality meat. The Greene’s one was served with a Jalapeno relish, smoked cheddar cheese and duck fat fries.

The melted cheese added to the experience as did the excellent relish, neither as red nor as sharp as some others, and the fries. Quite a lot of eating here and great value at a tenner. Oh, forgot to mention the bap. I usually leave at least half but this was so tasty in its own right that barely a crumb survived.

Quite possibly the best burger I’ve tasted and glad to have had a glass of the quality house wine, a Cabernet Sauvignon, to accompany it. Excellent service too and comfortable seats in the bar area all helped.

SKIBBEREEN HEATS UP

Alannah Cawley pictured at Thornhill Organic Farm, Skibbereen.

SKIBBEREEN HEATS UP FOR FOR MUNSTER’S FAVOURITE FOOD FESTIVAL   
Festival to Celebrate the Humble Spud

Summer may be almost over and we may have missed the sun but Skibbereen is beginning to heat up for its premier festival, “A Taste of West Cork”. Ireland’s longest established food festival which is now in its ninth year runs from September 9-16 with a host of events to suit every taste and budget.

A Taste of West Cork is the best opportunity hundreds of local producers have to get in front of people who are passionate about food. This year’s festival is set to be bigger and better with a real focus on Ireland’s food heritage. Special homage will be paid to the humble spud as the nation’s favourite tuber takes centre stage with a variety of events looking at the importance of the potato in Ireland including a special workshop by Eanna Ni Lamhna.

The ever popular Schools Cookery Competition will see students challenged to create unique dishes centred on the potato while restaurants around Skibbereen also create their own unique ‘spudcentric’ dishes. There will also be numerous workshops, tastings and demonstrations on all elements of international cuisine with the full calendar of events aiding the extension of West Cork’s tourist season.

Among the list of other standout events will be the traditional open air food and craft market with over 100 exhibitors, themed nights in restaurants in Skibbereen and beyond, nutritional workshops, appearances from a host of celebrity chefs, including UK Masterchef winner Tim Anderson, traditional music nights and a special performance from one of Ireland’s best singer/ songwriters, Declan O’Rourke.

This year will also see the return of the very popular Celtic Cook Off at the West Cork Hotel which will see chefs from the six Celtic territories (Scotland, Isle of Man, Ireland, Cornwall, Wales and Brittany) participate in a ‘cook off’ event in front of a live audience, whilst also aiming to impress a panel of judges.

Speaking of the festival, Clare Gallagher, Chairperson said, “West Cork has long been noted as the capital of artisan food in Ireland and we are spoiled for choice with the range of locally produced products we have on offer. We understand how important local food is to our economy and with our wealth of artisan food producers, supportive retailers, talented chefs and award winning restaurants we believe West Cork has it all. Through the hard work of our farmers and fishermen by land and sea we produce world class food and combine this with the most idyllic part of Ireland, A Taste of West Cork makes for the perfect festival for all the family. The festival is also the first step in highlighting West Cork as a top choice of holiday destination to the Irish abroad ahead of The Gathering 2013. In this we are hugely grateful to Fáilte Ireland for all of their support and encouragement.”

She continued, “From seminars on food heritage, to food demonstrations and tastings, competitions between the best chefs in Europe and West Cork, and the grand finale of the biggest harvest food and craft market staged in the Fairfield, there will be something to tempt every palette.”

Many events throughout the week are free or minimum charges apply. To view the entire list of events, times and prices please visit www.atasteofwestcork.com

Excellent Lunch in Pat Shortt’s Bar

Pat Shortt’s Bar
Lunch in Castlemartyr

 It was just about lunch-time when we arrived in Pat Shortt’s Bar in Castlemartyr last Saturday. The place was packed inside. Luckily, there were seats in the outside area by the local river, the Kiltha, and so, for the second time in eight days, we dined al fresco in Ireland!

And we got good stuff. The starters were terrific. I got an ample helping of Bill Casey’s Oak Smoked Organic Salmon served on a lovely brown bread (€7.50). Bill is just down the road; chef Mike Hanrahan told me he collected the fish that morning. It tasted gorgeous, really impressed.


The local theme is strong here and was again well illustrated in CL’s starter: Ardsallagh Goat’s Cheese, black pudding, and pear salad, served on a bed of leaves with roast peppers and Ballymaloe Relish (€6.50). A terrific well balanced combination of textures and tastes.

Had more than enough fries earlier in the week so had to give D’Unbelievable Burger a miss. Settled instead for the Chicken and Chorizo penne pasta in a tomato and herb sauce (€10.75). Quite a bit of chicken and it was first class, the real thing, and the sauce was brilliant and gave the dish a nice lift.


Polished it off in the sun and then crossed the road to the Village Greengrocer where Shortt’s get their veg. Just a few yards up is Clifford’s, his butcher. It was a busy afternoon but soon everything stopped as dozens and dozens of motorbikes came through the village. It was the members of the Gold Wing Treffen driving their bikes from Cobh to Youghal. Just another talking point on a terrific day in the East Cork area. 

Fresco and the art of Food

Fresco and the art of Food

 Fresco, the Bistro attached to the Lewis Glucksman Art Gallery in UCC, officially launched yesterday evening with an event titled "What Does Art Taste Like?" Music, chat and, of course, food and wine, featured.

 This was the menu for the evening, a mixture of hot and cold tasters. Head Chef Prakash Sivakumar was a little nervous as the first of the guests arrived. But Kash had no need to worry as his tasters were brilliant and spectacularly presented. Hard to pick a favourite from the menu (above) but my tops were probably the Duck, the Tuna and the Sago Pudding.

Brian Casey, one of the principals at Fresco, told me that they have been open for over a year and that their Fresco Curry is the favourite main dish, never off the menu. That must be a good recommendation. I thought the favourite salad might be the stunning Nicoise Salad Grilled marinated fresh ahi tuna that we enjoyed there a few months back but Brian tells it is the Teriyaki of Salmon Salad, another excellent dish that I sampled at the recent food fest in Fitzerald's Park.

So well done to Brian, to Kash and to all the lovely and helpful staff at Fresco Bistro and best of luck for the future. Oh, by the way. What does Art Taste Like? Just brilliant is the answer!

Food and Drink Spotting. Fresh Irish Lager!

Food and Drink Spotting

Dinner with Tom Crean

No, not with the famous polar explorer from Kerry but with the lager named after him. Annie’s Gastropub  explain all: “We are very excited to announce that we will be hosting an Evening in conjunction with Dingle Brewing Company on Saturday, September 22nd at 6.35pm. A specially designed seven course menu has been created by our talented chefs Michael, Mark & Chris, using Tom Crean's Fresh Irish Lager.

“Tom Crean's Fresh Irish Lager will also be served on draught for the evening. Following the meal there will also be some trad music to entertain diners. Spaces are limited and bookings are already filling up, so please reserve a table early to avoid disappointment. Call 021 4398384 to make a reservation.”

Truly Irish an Award Winner

Truly Irish have been awarded a gold star in the prestigious Great Taste Awards for their ever popular Roasting Back Bacon Joint. The joint, with a 25% less salt content and 1 hour cooking time, proved every bit as successful as the rest of the Truly Irish product range.

This gold star now gives Truly Irish a total of 8 gold stars in the Great Taste Awards, along with bronze and silver in Blas na hEireann awards and three Grand Awards of Excellence in the European Championships (Fins Goustiers du Duché d'Alençon).

Jim McGrath, Chairman of Truly Irish added, “We’re delighted with yet another win at the Great Taste Awards giving Truly Irish the recognition for our high quality Irish products. The support from Irish Retails has been phenomenal and you will see more Truly Irish products on the shelves as we keep moving forward.”

Truly Irish will be present at this year’s National Ploughing Championships so make sure you visit their tent.

Sugar, Sugar

A recent report by the UK’s Which magazine had found very high sugar content in cereal bars. Surprise. Surprise!

“All but one of the bars we looked at were high in sugar, with 16 containing more than 30% sugar. While some of the sugar comes from fruit, which provides extra nutritional benefit, only the Nakd Apple Pie doesn't contain any added sugar.

Manufacturers don't make it easy for you to see how much sugar is added as they use several different guises of it in the same bar. Unless you know what to look for at a glance, the ingredients can appear much healthier than they are.”

In total, researchers found 18 different forms of sugar in the bars. See the full Which report here.


Drink

Wine? Of course.

Matt, of Curious Wines, has been singing the praises for their upcoming Wine Beginners Course. “It is the perfect introduction to life’s elixir, covering all aspects of wine from how to taste, understanding labels and how wine is made, through to the major grape varieties and the famous wine regions of the world.

Over six informal and fun evenings, you’ll taste while you learn, receiving tasting glasses and notes to keep, and hopefully making some like-minded new friends. Our new course starts on Wednesday 19th of September 2012, over six weeks, one evening per week.”

Where: Curious Wines, Kinsale Road Commercial Centre, Kinsale Road, Cork.

When: every Wednesday for six weeks, starting 19th September 2012, 7.30pm to 9.00pm.

Cost: €90 (€45 for Wine Club members).

To sign up, just call Curious Wines on 1800 99 18 44. But do hurry – you don’t want to be late for school!

Shorts

‏FromVineyardsDirect ‏@FVDIE New tasting date - do come if you're free, we'd love to meet you. Details

Blackberry jams & preserves

Galway crafts and food

Shrimp With Duck Egg And Garlic at the Canton Seafood Restaurant (Honolulu)

Competitions and recipes and more in the latest Avonmore newsletter

Sunshine Shopping in Kinsale Market

Sunshine Shopping in Kinsale Market

Good selection, clockwise from to left: Harissa at the Olive Stall, Crozier Blue at Mark's Cheese, Slice O' Pie, general view,  Finder's Inn, Milk Market, West Cork garlic.

Enjoyed my trip to Kinsale Farmers Market today, meeting regualars such as Ian Flynn (below) and relative newcomers like Axel and Marye Miret (above).

Did a little shopping in the town also including some fresh fish at Crafty Cod and a reviving cup of tasty Italian Coffee at the Milk Market Cafe (above).

Hamper to be won!

Competition is now closed - we have a winner: Michael Wall of Waterford.

Robert Roberts Hamper

We’ve got a terrific prize for you, thanks to long established Irish company Robert Roberts who are once again celebrating a success in the Great Taste Awards. The hamper contains some of their award winning teas, coffees and herbal teas as well as a cafetiere and tea pot.  Interested? Then email me at   corkbilly@ymail.com with Yes Please in the subject line. Easy.
The prize can be delivered to Republic of Ireland addresses only. Closing date is 12 noon on the 29th of August.

Isaac’s: 19 Years on a Roll

Isaac’s: 19 Years on a Roll

 Last Wednesday was the day the hurricane struck. Well, maybe not quite a hurricane but bad weather nonetheless.

Still, we headed down town for lunch, stopping at Isaac’s, and not just because it was the first one we came to. Thought it might be quiet but not a bit of it. By the time we left, close to two o’clock, the place was more or less fun. For 19 years now, this McCurtain Street venue has been a popular one and it seems that nothing has changed in that regard.

It is well situated, close enough the city centre, in a converted furniture removals warehouse. It is a Bistro type eatery, wooden floor rather than carpets. But it is spacious and the simple chairs have a good comfortable base and support at the back. Service is top notch and also friendly.

I picked my starter from the day’s specials: Lobster Bisque with croutons and rouille. An absolutely superb soup with a little extra added by the rouille (a sauce, often used for this very purpose in Provence).

We were both very happy with that €7.50 opener. I stayed with the specials for my mains: Crispy fried crumbed Castletownbere haddock with pea puree, tartare sauce and home cut fries (€15.00). Fish and chips basically. But quite a good one. The fresh fish was lightly crumbed, the purée and sauce spot-on.

CL also picked from the specials: Duck Confit with caramelised shallots and chive champ (€14.00). Again, hardly a major challenge for the chef but again a well done dish and yet another happy customer. Make that two happy customers.

Now, where’s that umbrella?

Tickets Now Available for Celtic Cook Off 2012

Tickets Now Available for Celtic Cook Off 2012

The Battle has already begun!

Tickets for the 2012 Celtic Cook Off are now on sale and enquiries have been coming in fast. There has even been interest from as far afield as Victoria, BC in Canada!

The Celtic Cook Off is held as part of the A Taste of West Cork Food Festival and has proved very popular with the paying public, the local food producers, Fáilte Ireland, the media and all the Chefs involved.

So much so that four of last year’s Chefs are returning to be involved in the Festival this year – Arty Williams of Cornwall, Roy Brett from Scotland, John Dixon from the Isle of Man and our own Martin Shanahan.

The basis of the Cook Off is to create a fun and informative Cooking Show that showcases the best of West Cork produce cooked simply yet with each Chef’s own interpretation and ideas.The 2012 event has attracted another galaxy of top chefs from the Celtic regions to take part in what is becoming one of the landmark culinary events of the year:

Scotland: Edinburgh born, Tony Singh has established himself as a leading force on the Scottish restaurant scene as co-founder of Oloroso, the highly acclaimed bar and restaurant in the heart of Scotland’s dynamic capital city.

Brittany: Stephane Delourme has worked at The Seafood Restaurant in Padstow for over a decade. He joined Rick and Jill Stein as head chef at their flagship establishment when he moved to Cornwall in 1998.

Isle of Man: Butch Buttery, one-time owner of Tanroagan now has a business installing restaurant kitchens; he also cooks for exhibitions and private functions as well as being chef and recipe consultant for the Manx Organic Network and Island Seafoods.

Ireland: Gary O’Hanlon set up VM @ Viewmount House in Co. Longford in 2008. A beautiful Georgian Manor house once owned by Lord Longford with the Restaurant in the converted stables. Awards since then include Georgina Campbell’s "Sunday Lunch of the Year" 2012

Wales: Ian Bennett of The Welcome to Town Restaurant on the rugged and beautiful Gower Peninsula.  Ian gathers in a cornucopia of local produce from seafood to salt marsh lamb to pork & beef executing his dishes simply with a contemporary touch!

Cornwall: Jack Stein of The Seafood Restaurant, one-time sous chef at the restaurant now has a tournant role across the whole company and is currently the Head of Development, leading the introduction of a development kitchen for the business, where new recipes and ingredients will be tested.

Tickets for 2012 Celtic Cook Off available from The West Cork Hotel, call:             +353 28 21277    

€15 each including glass of wine at the end to toast the winner, but please note, tickets from 10 September will be €20.

Seating limited so book early to avoid disappointment!

Food and Drink Spotting

Food and Drink Spotting

Barry’s Tea

Like my Pu-erh and Rooibos but used to stick my nose up at the mention of green tea. Not anymore. Came home from town on a recent muggy day, in need of a pick me up. Spotted a parcel from Barry’s Tea and inside were three packs of green tea!

Not used to Green Tea? The leaflet asked. “Then try our Green Tea and Lemon.” Not expecting much, but I tried it. Well, well, well. It certainly is refreshing, a pleasure for the nose and the palate and it must be all those antioxidants that gave me the boost.

I sure was willing to experiment after that and, the next day, tried their Natural Green Tea. No lemon here but the zest remains, the antioxidants are still at work. It is not unlike the black teas but not as robust, being more delicate with a subtle flavour. Liked that too.

I next moved on to the Organic Green Tea – all three are part of Barry’s Well Being series. This too is “brimming with antioxidants” and I didn't find the taste much different from the previous tea. There are some minor differences in the standing time when making these teas. Keep an eye on those and you’ll have the perfect green cuppa. And please, I’ll have one also!

Rozanne Likes Lobster

Rozanne Stevens says lobster is traditionally considered a delicacy, pricey and reserved for posh restaurants and special occasions. “Surprisingly, in these economic times, lobster is becoming more and more sought after. Food trends and times are a changing with trendy eateries like Bite in Dublin making this gourmet ingredient accessible and contemporary for the consumer. Ditching the heavy old fashioned Lobster Thermidore and serving fresh, succulent lobster burgers or lobster salad rolls at a reasonable price. Read on and I’ll share their recipe!” 

Kudo’s Specials

Clarion Hotel Cork tell me that their Kudos have the following Dinner Specials until Tuesday 21st August.

Sizzling Crispy Honey and Chilli Glazed Duck, Asian Seasoned Ginger Vegetables, Sesame Rice €15.
Cajun Dusted Pork Loin, Sweet Onion Mash, Spiced Apple and Raisin Salsa, Balsamic Drizzle €14.
Grilled Marinated Lamb Cutlets, Roast Pepper Ratatouille, Olive Tapenade and Basil Pesto Dressing €14.95

Fresco Eaterie & Bistro

Chef Kash is looking forward to the official launch of Fresco Eaterie and Bistro next Wednesday! To celebrate, Fresco are giving away ten invitations to what will be a great night! If you want one please send them a direct message (twitter address: https://twitter.com/frescobistro ) saying why you want to go.

Shorts

‏@BubbleBrothers €48 off this case of young, fruity whites http://bit.ly/RVy9OX. Rhône, L'doc, Valencia. Promo price good ‘til 5pm Sat, or ‘til stocks run out.

Allrecipes.co.uk ‏@AllrecipesUK Moreish Muffins.

Fish and chips  from @ Murphy's Bar & Grill (Honolulu)

Dermie's™ ‏@Gas_mark_seven Latest recipe on RTE Food: Dermie's Rosemary Lemonade 

Anyone for Broccoli Parmesan Fritters 

Champions In the Red Corner

Champions in the Red Corner

Kangarilla Road, McLaren Vale, Australia, Shiraz 2010, 14%, €15.99 to 17.99, stockists  


A hand drawing of the Shiraz leaf distinguishes this bottle on the shelf. Its classy contents, full and fruity, distinguish it on the table. A must try for any Shiraz fan.

The nose of dark fruits, liquorice, and chocolate is spicy and warm while the complex fruits, superbly balanced, delight the palate. It is surprisingly smooth, with super length, and has second glass appeal for sure. Highly recommended.


Chateau Beaulieu, Comte de Tastes, Bordeaux Superieur 2009, 13.7%, €18.55 Karwig Wines 


This wine, made with 60% merlot, has dark fruits (cherry and blackberry, I detect) on the nose. It is medium bodied with an excellent texture, a good balance of fruit and acidity and good length on the finish.

It is well made and I found it an excellent match with steak. An excellent wine from a highly regarded producer and a very good example of the Superieur. Highly recommended.

Messias Grande Escolha 2010, Douro DOC, 13.5%, €13.45, Karwig Wines 

Going for the hat trick here and this, from Portugal, sure didn’t let us down.

It is fruity and dry, with slight spice; no extremes as it is well rounded, smooth for sure and with a long finish. This unfiltered wine is made from the following grapes: Touriga Franca, Touriga Nacional, Tinta Roriz and Tinta Barroca. Another for the Highly Recommended category.

Great Taste Award for G’s Jams

Great Taste Award for G’s Jams

Helen Gee was thrilled with her recent good news. The founder and managing director of G’s Gourmet Jams, said: “We are a small artisan producer here in Abbeyleix and we have Great News, just received 3 Gold Stars for our Rhubarb & Ginger Jam in The Great Taste Awards and shortlisted to the top 50 producers in Britain & Ireland and nominated for the Golden Fork.”

“We are delighted with this award. Great Taste recognises the craft and dedication that goes into making superb food and drink. Our aim when producing our products is to keep it traditionally made with passion combining great taste and texture, using only 2 ingredients.”

Helen set up her now award winning jam company in 1998 as part of an alternative farm enterprise. The products are handmade, the old-fashioned way with just the saucepan and the wooden spoon and two key ingredients: top quality fruit and sugar.

Cyril (Helen’s Husband) grows fruit on the family farm, Sandra (Helen’s Daughter) having just completed her Diploma in Food Speciality works in Production and Clive (Helen’s Son) runs the sales and marketing side of the business. Even in these recessionary times, sales are constantly increasing month on month. G’s Gourmet Jams supply their products nationwide to supermarkets, speciality food shops, hotels, restaurants, delis, butchers etc.

The top 50 food and drink products were chosen from the 123 entries that had gained a coveted 3-star gold and each one has now been nominated for a Golden Fork Award, the highest accolade in fine food and drink which will be announced at the Awards’ dinner at London’s Royal Garden Hotel this September.

To achieve a 3-star grading involves at least 25 experts unanimously agreeing that the product tastes divine. But to be included in the Top 50 Foods in Britain and Ireland meant each one had to satisfy the discerning palates of a further 25 dedicated foodies. These products all deliver the most extraordinary taste.

See the video here

Like Tempranillo? You’ll love this

Like Tempranillo? You’ll love this.
Finca Museum, Crianza 2008, 100% Tinta Del Pais, Cigales (Spain), 13.5% abv, €15.35 (13.82 online) Karwig Wines

It’s quality all the way here. The fruits are hand harvested and then the best bunches are selected before it is aged in French and American oak. Tinta Del Pais, in case you don’t know, is another Spanish name for Tempranillo with which most of you are no doubt familiar. If you like the Temp, then you’ll love this.

It is quite a dark red with plum, cherry and subtle spice on the nose. It is fruity and juicy, no shyness here, and the palate will willingly take it all onboard. It arrives with a flourish and the lingering finish isn’t bad either. Similar in style to Rioja. Good value. Highly recommended.