Santa's Tea Winners

Barry's Tea Winners
The winners in our recent Santa's Tea competition are:


1 Donal Riordan  Ballyvolane Cork City.
2 Sean Browne, Mallow,Co. Cork
3 Ian Healy, Ballincollig Co Cork
4 James Casey,  Rylane, Co.Cork
5 Seamus Ring, Blarney  Cork
6  Sean Hegarty Blackrock, Cork.
7 Martin Conlon,  Blarney Street, Cork
8 Ann Bevan,  Commons Road, Cork.
9 Adrian O’Flynn Bandon Co Cork
10 Kathleen O'Driscoll, Knocknaheeny , Cork City
11 Cian o Mahony , Millstreet, Co Cork
12 Brian Murphy,Valentia Island Co. Kerry
13 Carol Harpur  Glounthaune Co Cork
14 Timmy Kelleher The Glen, Cork City
15 Will Knott Dublin 8
16 James O’Donoghue Cobh County Cork
17 Neil O Sullivan Rathcooney Road Co Cork
19 Stephen Barr Ovens Co Cork
20 Denise Purcell   Newbridge Co Kildare
21 Robert o Sullivan  Donoughmore  Co Cork
22 Gwen Hollingsworth St Stephens Green Dublin 2
23 Dermot O' Sullivan Ballygarvan, Co. Cork
24 Michael Crowley  Douglas, Co. Cork
25 Jonathan Tighe South Douglas Road, Cork

Roz comes up with a top mince pie!

Roz comes up with a top mince pie!

The Irish Examiner's Roz Crowley complied her list of top mince pies about ten days ago and there were no less than three joint winners: Diva Ballinspittle, Heaven’s Cakes and Noreen’s Home Produce. Each scored nine out of ten.

Roz herself though has come up with a terrific Mince Pie and I reckon it would give any of the winners a run. Ace Examiner photographer Dan Linehan caught it all on video and you can see it here, along with the details of the competition winners.

I retweeted the video and soon Roz issued a challenge to me to make them! Well, it took a while but, with a with a little (considerable!) help from the Chef de Cuisine here, the job was done. And the mix of puff pastry, mince and feta cheese proved irresistible. A great taste with the feta adding a nice piquancy to the overall experience.

So why don't you take up the Crowley challenge?

Amuse Bouche

Isabel Allende on eating testicles in her book Aphrodite: “Women don’t eat them. Men do, but it gives them the shivers when they relate what’s on the plate with their own anatomy. …  In Asia, they prefer monkey testicles, in America, the bull’s, in other parts of the world, those of sheep and rams. In the United States, animal testes are called Rocky Mountain Oysters. Chopped and cooked, they don’t look like what they are, but even so, don’t give it away until your guests are through gorging on them.”

Meet The Producers At Midleton Farmers Market

Meet The Producers At Midleton Farmers Market

Midleton is the original farmers market and is still well worth a visit every Saturday. Perhaps even more so now with Christmas on the horizon as festival extras are on tempting display.

No shortage of music and fun last Saturday as I made a fairly quick visit that started with a cheery mulled wine from the Green Saffron stall and finished with a relaxing high quality coffee in Sage Restaurant, just a few yards from the busy market.

There was an amazing amount of tempting smoked delicacies on the Frank Hederman stand. Lots of mackerel here with different flavourings and I picked the piri-piri and the chive. Spotted a very good deal in apple juice with the Little Irish Apple Company selling five big bottles for a tenner. Heavy going but worth it!

Jane Hegarty was on duty as always at her Ardsallagh cheese stall. The hard goat cheese caught my eye and I bought a chunk of the mature one. She also had goat cheddar and cow cheddar for sale.

Noreen Conroy, looking forward to the Christmas break, was busy at the Woodside Farm stall while husband Martin was on duty in Douglas. The Woodside hams are flying these days though, on this occasion, we settled for a chat and their tasty sausages and rashers.

The question of dinner had been settled in favour of a Green Saffron meal deal and here we got a pot of Chicken Korma, top notch basmati rice and naan bread for just €8.50. We were already well stocked with bread so gave Arbutus a skip on this occasion and the same applied to a few others. Besides, the three bags were fairly full and weighing me down. Time for that coffee and the short trip back to the city!

List of stalls here

Santa's Tea is coming...

Santa's Tea is coming...

Listen up folks! Thanks to Barry's Tea, we've a big bunch of boxes of Santa's Tea as a gift for you! But you gotta be quick - closing date is Sunday next at noon. Send me an email  here with the words Yes Please Santa in the subject line. Don't forget your name and address! (RoI addresses only).


Barry’s Tea has created a very festive limited edition Santa’s Tea box which is for sale exclusively on barrysteashop.ie for tea fans at home and abroad. The box retails at €3.49 and is the perfect stocking filler for young and old.

The Barry’s Online Tea Shop also hosts the full Barry’s Tea range and a plethora of tea gifts for the entire family. The Online Shop was created to help the needs of tea fans living abroad who may not have access to their favourite tea brand. Tea fans should take note that the final postage date for sending a box of Santa’s Tea to a loved one within Ireland is December 19th.

Food and Drink Spotting

Food and Drink Spotting

The Irish Examiner Christmas Coffee Morning in aid of St Vincent de Paul will take place on Tuesday, December 18 at 10.30am. Roisin Quain tells me the coffee morning, in the Irish Examiner offices, also marks the culmination of their Christmas Cake Recipe Competition. “Our 12 finalists will be in attendance and Darina Allen will be announcing the winner. Darina will also be taking culinary questions from the floor.”

“Michelle Darmody will also be there to share her baking tips in time for Christmas. We will also have some really fantastic raffle prizes to give away, members of the UCC choir singing carols, cakes, mince pies and Christmas cheer. Tickets are €5, and are available from our reception and over the telephone on 021 4802209/021 4802208.”

Cooking for Cork Penny Dinners
Staff of Neville Jewellers are all set to cook and serve Christmas Dinner at Penny Dinners. Almost 150 Christmas dinners will be served at Cork Penny Dinners by the staff and management of Neville Jewellers on Sunday 16th December.

A family run business since 1971, John Neville and his team will swap the tools of their trade for kitchen utensils and aprons, and have a fabulous traditional turkey and ham Christmas dinner planned for diners of 4 Little Hanover Street in Cork.

“Thankfully Christmas is a busy time for retailers in Cork”, said John Neville, managing director at Neville Jewellers.  “Our stores in the shopping centres in Wilton and Blackpool as well as Winthrop Street have been busy, but we really wanted to give something back to those less fortunate during the holiday season”.

The team at Neville Jewellers are looking forward to cooking and chatting with the diners and hope to bring some Christmas cheer to a wonderful charity that continues to provide food and support to so many of Cork’s people in need.  Donation boxes for Cork Penny Dinners are also in store at Neville Jewellers should shoppers wish to make a contribution to this Cork charity.

Theatre of Food Back on Parade
Theatre of Food pop up at Cork Christmas Market
Saturday 15th & Sunday 16th December
Theatre of Food is ‘popping up’ at Cork Christmas Market this year to bring some top tips for festive fare your way.  Popping up at weekends throughout the market run, the Theatre of Food with Bosch kitchen will host fantastic participants

Saturday 15th December
10am The Beauty of Brussels Sprouts
Caitlin Ruth of Deasy’s Harbour Bar & Restaurant in Clonakilty, who, alongside Bridget Healy will be celebrating their love of, and the glory and beauty of the humble Brussels Sprout – with recipes from the traditional, to crostini toppings and coleslaw, it promises to be a good one!
http://www.facebook.com/pages/Deasys-Harbour-Bar-Seafood-Restaurant/126741324027491

11am COOKIES & COCKTAILS
Shannen Keane, owner/operator of Diva Boutique Bakery and Cafe an award-winning bakery located in the heart of Ballinspittle, will be treating you to 3 types of cookies, Russian teacakes, Linzer cookies and Linzer cookies with a twist, as well as making 2 - 3 quick and easy cocktails for entertaining   Recently their mince pies were rated with a gold star in the Irish Examiner’s best mince pie review.  www.divaboutiquebakery.com


Sunday 16th DECEMBER

12pm   crust to crumb baking
Patrick Ryan from Firehouse Bakery & Bread School, situated on Heir Island in West Cork promises to bring a bit of festive real bread baking to Theatre of Food, with all the classics: mince pies, stollen and panettone but with the unique Firehouse style.  Think of delicious mincemeat swirls with brandy butter icing, flower-pot panettone and Brioche that will certainly set the heart rate racing. A fun demonstration with lots of tasters! www.thefirehouse.ie

1pm MEXICAN FOOD GIFT IDEAS
A workshop on Mexican Food Gift Ideas with Lily Ramirez-Foran, the writer behind ‘A Mexican Cook in Ireland’, a food blog where she shares her Mexican family recipes and her adventures in her Dublin kitchen.  Lily has been living and cooking in Ireland for over 10 years with her Irish husband and business partner, Alan Foran.  Together they run ‘My Mexican Shop.ie’, an online shop with everything you need for an authentic Mexican feast at home. Lily is a member of the Irish Food Bloggers Association and passionately believes in the Slow Food ethos of good, clean and fair food.  She works full-time for an Irish not-for-profit organisation and divides her days between her full-time job, the business and cooking and writing for the blog.  Busy bee, she usually finds time for a cooking demo or class.

URRU Culinary Store
Bandon’s URRU has announced its Opening Hours for Christmas & New Year:
Sun 16 Dec 2 - 5.30
Mon 17 - Saturday 22 Dec 8.45 - 6
Sun 23 Dec 10 - 5.30
Mon 24 Dec 8.45 - 4.30
Tues 25 - Thurs 27 Dec Closed
Fri 28 Dec 10 - 5
Sat 29 Dec 10 - 5
Sun 30 Dec Closed
Mon 31 Dec 10 - 5
Tues 01 January Closed
Wed 02 January Back to Normal 8.45 - 6

Wines in Clon
News from last month’s B & G wine tastings in Clonakilty and for more wine news with an Irish angle check the company's current newsletter here


Shorts

Potato Gratin recipe from Pat Whelan 

Surf and Oink

Last orders From Vuneyards Direct

Mary Daly ‏@MaryDalyHACCP
"Now taking bookings for our Primary Course in HACCP & Food Safety on 21/01/2013 in Cork. Please see http://www.marydaly.ie  for course details

Nash 19. Alive with good food and good humour.

Nash 19. 

Alive with good food and good humour.

 Thought I wouldn’t get a spot at Nash 19 yesterday at lunchtime but there was a table at the back. After a big warm welcome we settled down, our order was taken and we sipped the gorgeous Italian white wine Pecorino.

While we were waiting for the mains, we were treated to an Amuse Bouche, chicken liver paté with their own cranberry sauce (when it is as good as this, a little goes a long way).

 Then down to business, sorry, that should read pleasure. CL picked the O’Connell’s Hake, served with a pea puree and field mushrooms. As usual the fish was fresh, just out of the water you’d think, and cooked to perfection as was everything else on the plate.

 I choose the Supreme of O’Sullivan’s Chicken with Gubbeen chorizo and spinach. Supreme is the word. Moist and tasty and a spirited reminder every now and then from Fingal Ferguson’s lively chorizo. A vote of confidence in this game is an empty plate and two of them went back to the kitchen.

 If you are in Nash 19 at this time of the year, you just have to try the Christmas treats. I went for the traditional Mince Pie. Been eating these for over 60 years now and I reckon the Princes Street version is the best ever. Try it for yourself some day. Even if you don’t have time for a meal, just drop in for a pie and a cup of coffee and let me know!

CL thoroughly enjoyed her Warm Festive Fruit Tart and I loved my sample but it’s the mince pies for me, though I could me tempted by the Christmas pudding next time.

I finished off with a couple of cups of Bewley’s Coffee and headed out in good humour, not just because of the good food but because of the good humour of everyone we met in the restaurant. It is true what they say – it is contagious. Laugh and the world laughs with you. Happy Christmas to all at Nash 19.

Buying Irish at the local markets

Market Meal #4

Making up a meal from your local market is a great idea. It gives your shopping a focus on the day and not alone are you supporting local producers and buying Irish but you are also in for a treat.

And these kind of meals don’t have to be that expensive. The basics in this one, from the English Market here in Cork, cost about a fiver a head. Allow about a euro for the liver, 3 euro 50 for the fish and 50 cents for the pear.

Bought the liver from Eoin O’Mahony and used a recipe called Catalan Style Liver. It turned out to be a brilliant dish, a fantastic starter. Here the liver is browned and lightly simmered in a well flavoured tomato and raisin sauce with extra flavour coming from a dash of Madeira or Sherry (we used Port) and served with croutons.

I’ve always thought that Cod and Tomatoes go perfectly well together and that was the case with a French recipe Cabillaud a la Provençal (basically cod with a Tomato and herb sauce). Simply delicious.

The pears, bought across the way from O’Mahony’s, were grilled with honey and served with ice cream. Perfect with a shot of Tokaji Aszu.

A few minutes around the market and we had the makings of a fabulous meal for ourselves.

Hederman's smoked mackerel

Meal #4a

Now, there was a fair bit of work in the meal above. Even the pears took more work than you’d think. But if you want an easy meal from the market, here is one, constructed from food bought at the Midleton Farmer’s Market.

Starter: treat yourself to the fantastic smoked mackerel from the Hederman stand. Pure class. Must be the best around.

Mains: Just turn around and go to the Green Saffron stall and pick up one of their meal deals for €8.50. We got enough Chicken Korma, rice and naan bread for two. Easy to prepare and very tasty indeed.

Cheese: Ardsallagh’s hard mature goat cheese with any relish you like. You get quite a chunk of this cheese for about €5.50 and less than half that will do for this course. Love their fresh soft cheese also but the hard (they also have a smoked version) is nice for a change.

Cost per head for the basics: €7.50 approx.

A Tremendous Verdejo

Meet this attractive Verdejo
Vina Orpendola, Verdejo 2011, Rueda (Spain), 13%, €13.00 to €15.00, stockists 

Just take a look at this remarkable Verdejo. It is beautiful and bright. Already your guard is down. But don't worry, it is a tender trap!

Rueda DO is a prestigious white wine region in NW Spain. This Orpendola is made with one hundred per cent Verdejo and “tries to express the personality “of the area. Vino Orpendola is a unit of the Osborne family, best known for its sherry.

I fell for it at first sight. It has lovely aromas of white fruits and blossom. It is full-textured, fruity, lively and dry. Generous, it doesn’t flatter to deceive and is excellent from start to long finish. Another winner from Wine Alliance. Highly recommended.

In singing the praises of a young Spanish wine I must not forget some of the older whites. I had the pleasure of revisiting one this weekend: R. Lopez de Heredia Viña Tondonia, Viña Gravonia Crianza 2002, Rioja DO.

Just gorgeous, as I remembered. See the full story here, plus a review of the even better 1996, both white and dry, both memorable.

More Food and Drink Spotting

RACHEL ALLEN TO COOK CHRISTMAS TREATS AT WILTON SHOPPING CENTRE

Celebrity Chef gives Wilton Shoppers Festive Food for Thought
Not only are shoppers at Wilton Shopping Centre enjoying live carol singing and piano playing, as well as great value shopping, but next week they will also be treated to a free Christmas cookery demonstration with celebrity chef and author, Rachel Allen.

Shoppers will be shown how to create simple but delicious festive treats and Christmas party food by Rachel Allen, who will be in Wilton Shopping Centre on on Friday, 14 December at 11 am.  The demonstration is free to attend and all are welcome.

The free Christmas cookery demonstration is the latest in the Wilton Shopping Centre line up this holiday season, which has seen local schools carol singing as well as stunning Christmas piano tunes from Jeffers Pianos on site.  Santa is in his grotto at Wilton every day checking his list, reading the Santa letters posted in store, and hearing whether the children of Cork have been naughty or nice.  The team at Wilton Shopping Centre are also providing a free gift wrapping service.   And of course, Home & Away star, Brax, will be visiting on New Year’s Eve.

“We have a fantastic Christmas experience for shoppers at Wilton this year”, said Susanne Irwin, Manager of Wilton Shopping Centre.  “From carol singing, Christmas food tastings and cake decorating, and the elves’ free gift wrapping station ensuring that all gifts bought here are wrapped by Santa’s little helpers, Christmas shopping has never been so much fun or so easy!”

Boasting 62 shops under one roof, Christmas at Wilton is truly a unique shopping experience in Cork.  From the welcoming scents of cinnamon and orange to the friendly service and great choice of Christmas gifts available, Wilton Shopping Centre won’t disappoint.

Opening hours have been extended throughout December, and the Wilton Shopping Centre will be open from 9am to 9pm Monday to Friday, 9am to 6pm on Saturdays and Sundays opening hours run from 11am to 6pm.

For more information, see www.wiltonshoppingcentre.ie or follow Wilton Shopping Centre on Facebook.

‘Wine for the Festive Season’ with Colm McCan & Peter Corr

Ballymaloe Cookery School, Tuesday 11th December, 6pm

This entertaining & educational wine evening will run like a dinner party, starting with wines for the Aperitif, moving on to the Main Event and finishing with the End of the Day. Presenting the evening, with wines to taste, are Colm McCan, Sommelier at Ballymaloe House & Wine Teacher at Ballymaloe Cookery School, together with Peter Corr of Febvre & Co Wine Merchants who is also a guest wine teacher at Ballymaloe Cookery School, both of whom have a combined 50 years experience in the wine world, making them the ideal guides to Festive Wines.

Amaze yourself, your family and your friends with your wine knowledge, food & wine pairing, hot tips and wine gift ideas, all with Christmas and the Festive Season in mind.

Proceeds for this evening to the East Cork Slow Food Educational Project

€8 (Slow Food members €5). All are welcome. Advance booking essential.


Theatre of Food
(via @Bibliocook)

Theatre of Food is ‘popping up’ at Cork Christmas Market this year to bring some top tips for festive fare and seasonal treats. The stage, equipped with a Bosch kitchen will host fantastic participants including some of Cork’s finest chefs: Multi-award winning chef Brendan Cashman, formerly of the Michelin Star-ranked Augustine’s Restaurant; and Kevin Ahern of Sage Restaurant in Midleton, whose restaurant's ethos is to source the best of local produce from Cork County – East, West & North, with most sourced within a 12 mile radius of Midleton.

Both will be kicking off the pop up Theatre of Food this Sunday, taking centre stage between 3pm and 6pm, and treating the audience to some seasonal flavours and foods from the English Market.

Brendan Cashman and the magic of Brining

Brendan and the magic of Brining

Chef Brendan Cashman brought his cooking magic to CIT this week. Turkey, Smoked Salmon, Pan Roast Squab Pigeon and a dark Chocolate Cake were all on the list but it was brining that caught the attention of the audience.

Brendan, giving his services free for this charity event (in aid of St Vincent de Paul), started the evening with a demo of his Alternative to Smoked Salmon. The cure here consisted of lemon zest, dill, coarse sea salt, castor sugar and peppercorns. Samples were soon passed a round amid hums of approval.

The main practical demo had Brendan showing us how to cook his Pan Roast Squab Pigeon and Confit leg. The crown had been placed in brine for four hours. But before the pigeon was finished, we had a break, enjoyed some sweet delights produced by the CIT students.

Confit leg: Brendan and the pigeon leg
that he transformed into a tasty "lollipop"

Back to the splendidly appointed demo area then and Brendan explained the Brining. “Several years ago, I began to brine all kinds of meats, fish and vegetables to ‘infuse’ or impart more depth of flavour. In simple scientific terms it breaks down the muscle filaments, helping tenderise the meats. Once the filaments have broken down they can begin to absorb the flavours in the brine.”

Bringing was one of preserving options used before the refrigerator and is now making a huge comeback in modern cuisine, particularly in Scandinavia, and is an everyday approach to flavour enhancement in Michelin starred kitchens all over the world.

All attendees received a bunch of recipes, along with detailed instructions on curing, smoking and brining. Brining was again the main topic in the closing question and answer session.

At the very end, we had the results of the raffle for St Vincent de Paul and glad to say I was among the many winners of Christmas goodies. Great cause and a great demo. Well done to CIT’s Tourism and Hospitality Department and to Dr. Margaret Linehan, the Head of School of Humanities, and her staff, who organised the event.

Brendan is officially starting his cookery school in Douglas in the New Year but there are a couple of opportunities to enhance your Christmas cooking skills before then as he has two two-night courses taking place on the 10th and 17th and also on the 11th and 18th of December. For bookings contact him at brendancashman12@gmail.com or telephone 021-4365083.

Food and Drink Spotting

Food and Drink Spotting


Happy Anniversary to L’Atitude 51

Happy First Anniversary to L’Atitude, the wine cafe at number one Union Quay.

Best known for its huge range of wine, available by the tasting glass, by the normal glass, by the carafe and by the bottle, the friendly venue also does morning coffees and gorgeous pastries, light lunches and light meals later on. Beer drinkers are not forgotten either. And, if you like a little music or art, then that’s another reason to make a visit. Wine tastings, even wine classes, are regularly available here.

Tuesday was the official anniversary. I couldn’t make that evening’s party but did call in earlier for lunch. They do one soup, one hot dish and a few open sandwiches, all a cut above the average and all priced below the average. Yesterday’s selection: Porchetta and sundried tomato; Fennel salami and gherkin; Buffalo mozzarella with aubergines.

Potato and Leek soup can sometimes be bland but not here and you get a massive bowlful and great bread for €4.50. My main course was the Jack McCarthy Black Pudding with Apple Sauce and a Mustard Mash. The cost? Just €6.50. Good food, good value.




Ballymaloe's Pop-Up Christmas Wine Shop

Ballymaloe’s Colm McCan has been in touch: “We are opening a ‘Pop-Up Christmas Wine Shop’ at Ballymaloe House, each weekend in the run up to Christmas, on Saturdays & Sundays, from 11.00am - 4.00pm.

Lots to see & do, and shop, in the area, including Ballymaloe House Shop, celebrating 40 years this year, and the Ballymaloe Shop Cafe for delicious morning coffee, light lunches, and afternoon tea; Ballymaloe House for lunch & dinner, and vouchers for Christmas, and the Farm Shop at Ballymaloe Cookery School.

All your Christmas shopping in tranquil Shanagarry – hassle free, lots of parking, delicious food – and a walk on the beach afterwards maybe.... Christmas Shopping with a smile!”



Sunday Brunch No. 5 Fenn’s Quay
Brunch may have been around for decades but Fenn’s Quay Restaurant, located on Sheares Street in Cork City Centre, is bringing it to Sundays on the 9th, 16th and 23rd of December, from 11:00 a.m. until 4:00 p.m.

Executive Chefess Kate Lawlor has created a delectable brunch menu featuring local ingredients in classics, like Eggs Benedict with Rosscarbery Rashers or Boiled Eggs and Soldiers with Marmite, and indulgent favourites, like fluffy Feirm Úr Buttermilk Pancakes with your choice of crème fraîche, homemade jam or maple syrup.

For light eaters, there are Croissants or Fruit Scones served with Irish butter and Kate’s own house-made jam. With a variety of brunch dishes on the special menu, you’ll be spoilt for choice. Known for its family-friendly menu and staff, even the littlest brunchers will enjoy themselves.

Roz Crowley’s Mince Pies

Irish Examiner and Feelgood food writer Roz Crowley looks at the mince pies available this Christmas. On tomorrow, Friday the 7th, she will give her verdict on the best in the Feelgood section of the Irish Examiner. Here she also makes her own Christmas mince pies. Video by Dan Linehan @lensdan http://www.youtube.com/watch?v=cLh-i9hzlMI&feature=youtu.be


Brendan Cashman Pop-up

Brendan is having his own Pop-Up consisting of a 7-course tasting menu for just €55 next Sat 8th Dec in his brand new Cookery School. Or why not sign up for his Christmas Cookery Course running on Mon 10th & 17th and Tues 11th & 18th December and wow those relations with your newly-found cooking skills on Christmas Day! For more details email Brendan directly on brendancashman12@gmail.com or call 021 4365083

Shorts

St Tola Goat Cheese ‏@StTolaCheese

St Tola Ash Log won Best Irish Cheese at the World Cheese Awards! Mature log wins Bronze too. What a great end to 2012!


Ballymaloe Cookery ‏@BallymaloeCS

Wines for the Festive Season @BallymaloeCS Colm McCan and Peter Corr in aid of slow food - Tue December 11th 6pm. lots of wine ideas €8.00

Love your food? Love Your Fun?

Love your food? Love Your Fun? Read on..

"Six In The City" is RTÉ's newest reality entertainment series. Based on the success of a pilot episode, which aired during RTÉ's "Format Farm" season this autumn, "Six In The City" will return to RTÉ 2 this March for a full series of 6 episodes.

Lorna Hackett of WAKA TV telles me: “We are currently accepting applications from candidates in every Irish city, asking people to show us what makes a great night out in their city. The series will be recorded from January until March.”

“We are looking for couples and pairs (friends, colleagues, etc.) in every Irish city to take part in this RTÉ television show. The pair will showcase the best that their city has to offer in terms of dining, socialising, events and activities. Participants in the show get the chance to show off the best of their city's social life, and they will also get to visit two other Irish cities for great nights out, all expenses paid.”

“ The most successful pair in hosting a great night out, as voted for by the others taking part, will win a €1,000 city break to the European destination of their choice.

SIX IN THE CITY
Do you & your better half have a fantastic social life?

How About Showing The Rest Of Ireland How It's Done?

With the chance to win a European Party Break worth €1,000

RTÉ Two's hit reality show, Six In The City, is back in March, and we'd love YOU and your partner to be the stars.

We're looking for party-loving couples from all across Ireland to compete in an exciting city vs city challenge.

You'll host YOUR perfect Night Out in YOUR City, and you'll also enjoy a weekend party break in two other Irish cities - all expenses covered.

Three couples, three cities and three great nights out. The couple judged to host the best night out wins the €1,000 prize. That could be YOU!

REQUIREMENTS
YOU'RE AGED OVER 21 - NO UPPER AGE LIMIT.

YOU LIVE IN - DUBLIN, CORK, LIMERICK, GALWAY, WATERFORD, MULLINGAR, KILKENNY, SLIGO, DERRY, NEWRY, ARMAGH, BELFAST ETC

YOU'RE INTERESTED IN - POSSIBLY MUSIC/ FOOD / DANCING / CINEMA /COMEDY/ FINE DINING / AND EVERY SHADE OF PARTY PURSUIT IN BETWEEN.

YOU LOVE GOING OUT IN YOUR CITY & YOU'RE DYING TO SHOW THE WORLD WHAT MAKES IT GREAT.

Party time!

To apply send your name and a contact number to:

info@wakatv.ie

or call             01 - 6611384       and ask for Trevor

Lorna Hartnett WAKA TV (01) 661 1384 and 085 77 080 52

Links: http://www.rte.ie/tv/audienceparticipation/sixinthecity.html
http://www.facebook.com/SixInTheCityire
https://twitter.com/TV_WAKA