Amuse Bouche

Ma says the plates aren’t a problem, the blue doesn’t go on the food, she gets me to rub it with my finger to see. Also the forks and knives, the metal feels weird with no white handles but it doesn’t actually hurt. There’s a syrup that’s to put on the pancakes but I don't want mine wet. I have a bit of all the foods and everything are good except the sauce on the scrambled eggs. The chocolate one, the Easter, it’s meltedy inside. It’s double more chocolatier than the chocolates we sometimes get for Sundaytreat, it’s the best thing I ever ate.
“Oh! We forgot to say thanks to Baby Jesus,” I tell Ma.
“We’ll say it now, he doesn’t mind if we’re late.”
Then I do a huge burp.
Then we go back to sleep.
From: Room by Emma Donoghue (Unique, powerful book)

Old Friends at the new Finns' Table

Old Friends at the new Finn’s Table

Great to meet up with John and Julie Finn, back in their element, having just opened up Kinsale’s newest restaurant, Finns' Table in Main Street. The talented friendly couple who made such a success of Dillon's in Timoleague are, after a few months in the wilderness, back doing what they know best. And that is good news for restaurant customers in Kinsale and the surrounding area.

Indeed, many Kinsale people used make the short drive over to Timoleague and quite a few have already been visiting the new establishment. Obviously this is a major boost for the Finns as Julie underlined: “We'd like to thank Kinsale for being so supportive to our new chapter.”

You won’t miss Finns' on the Main Street. Beautiful colours catch the eye as do those pretty white shutters that cover the lower half of the windows. It is amazingly comfortable inside, beautifully decorated. Julie tells me she loves her flowers and she has daffodils scattered all around.

Took all that in and then started to study the menu. You may take it that there will be regular changes to the menus (they do an early bird). “We have lots of new produce coming daily like local lobsters which in turn means daily changes to both menus!” 

After a very tasty Goat Cheese Amuse Bouche and gorgeous bread, we took the plunge. Great to see so many local producers listed and I picked the Ummera Smoked Salmon and Ricotta terrine with pickled cucumber (€9.50). Loved it. CL’s choice was Marinated Toons Bridge Feta, beetroot, chestnut mushroom and rocket salad (€9.00), another smashing opener.

Lots of fish on the menu. We do eat it regularly but this time, knowing that the meat came from the Finns' family butcher shop, we made a change. Grilled Irish Sirloin Steak with Tobacco onions, lightly creamed mushrooms, black pepper sauce and steak fries (€26.00) was my choice, a massive piece of the tenderest meat. Highly recommended if you get the chance sometime.

Dessert: Rosewater Yoghurt Panna Cotta with poached Rhubarb

CL’s also cost €26.00 and that was the Roast Rack of Lamb with Roast Sweet Potato, Parsnip puree and Rosemary jus, another splendid dish, delicious and tender and so well balanced.

They have quite an extensive wine list. You may buy by the glass, by the half bottle and by the bottle.


Open Thurs thro Monday from 5.30 with an early evening menu from 5.30-6.45 and a la carte running from 5.30 till late.
Phone: 021 470 9636
Email: info@finnstable.com

Super Menu for Hayfield Manor's April Wine Event

Hayfield Manor Wine Society

Connoisseurs looking to expand their knowledge of wine, or enthusiasts who simply love sampling new and exciting vintages, will relish this special event on Thursday April 18th, part of a series of Wine Society evenings held in Hayfield Manor.

The evening will be hosted by Jane Boyce, Ireland's first female Master of Wines and wine columnist for Irish Tatler.  Wines on the night will be supplied by James Nicholson Wine Merchants which will focus on classic grape varieties and showcase various regions.

This exclusive event begins at 7.00pm with an introduction to the wines over aperitifs and canapes.  Our Executive Chef, Graeme Campbell, has created a five course gourmet menu designed to perfectly complement the selection of elegant wines chosen to be showcased on the night:

Ardsallagh Goats Cheese & Garlic Textures
Soft Goats Cheese, Black Garlic, Smoked Garlic, Wild Garlic Leaf & Garlic Espuma
Dry Reisling from Germany, Mosel, Loosen Red State 2010

***

Pan Seared Sea Bass
Creamed Fennel, Pickled Mash, Asian Scented Croquette & Soy Sauce Foam
Chardonnay, Burgundy 'Cuvee des Forgets' 2010 Patrick Javillier

***

O'Connell's Spring Lamb Duo
Slow Braised Lamb & Cabbage Cannelloni
Pinot Noir, Aoc Fixin, Burgundy, Domaine Jean Tardy & Fils 2008

***

Passion Fruit Mousse
With Black Pepper Pineapple, Meringue, Chilli Puree and Lemon Sorbet
Reisling Lake Harvest, New Zealand, John Forrest 2011

***

Platter of Irish and Continental Cheeses
Carignan Syrah Grenache, Cotes du Roussillon, Segna de Cor 2011 Roc des Anges

***

Tea or Coffee and Petit Fours.

For more details on our Wine Society evenings or to make a reservation for any of our future dates please call Michelle on             +353 21-4845900       or email events@hayfieldmanor.ie

(Please note above menu is subject to change)

Ballymaloe International Literary Festival of Food and Wine

Ballymaloe International Literary Festival of Food and Wine

Welcome to Ballymaloe from Chefs Rory O'Connell, Darina Allen and Rachel Allen 

Ballymaloe House and Ballymaloe Cookery School, Shanagarry, to host
the first Ballymaloe International Literary Festival of Food and Wine
from 3-6 May.



Leading figures from the world of gastronomy will converge on East
Cork for the first Ballymaloe International Literary Festival of Food
and Wine, to be held at Ballymaloe House and Ballymaloe Cookery
School, Shanagarry, Co Cork, 3-6 May.



Hosted by celebrated cook and author Darina Allen, the festival
promises to delight lovers of food and wine with a feast of over 40
events, big and small, over a three-day period. Its densely packed
programme incorporates cookery demonstrations, wine tastings, panel
discussions, garden and foraging walks, book readings and much more,
showcasing the talents of a galaxy of gastronomic stars.



Among those flying in to participate are:

Madhur Jaffrey, world-renowned for her books and television programmes
on Indian food

Claudia Roden, acclaimed expert on Middle Eastern and Spanish food

Alice Waters, trailblazing founder of the famous Californian
restaurant Chez Panisse

David Thompson, restaurateur, author and eloquent ambassador for Thai food

Stephanie Alexander, one of Australia’s best known and best loved cooks

Claus Meyer, founder of Copenhagen’s Noma, voted No 1 restaurant in the world

David Tanis, prominent American chef and New York Times cookery writer

Joanna Blythman, leading British investigative food writer and broadcaster

Stevie Parle, dynamic head chef at London’s Dock Kitchen

Jancis Robinson MW, one of the worlds’s most respected wine writers



This glittering international cast will be matched by a strong Irish
presence including cookery queen and bestselling author Rachel Allen;
restaurateur and record-breaking television chef Neven Maguire;TV
cook, food writer and blogger Donal Skehan; virtuoso vegetarian chef
Denis Cotter; authoritative food commentator John McKenna; food and
farming expert and Ear to the Ground presenter Ella McSweeney;
broadcaster and historian John Bowman; and Irish Times wine writer
John Wilson.



‘We are thrilled that the festival should attract such an exciting
line-up,’ says Darina Allen. ‘It will give lovers of food and wine an
unrivalled opportunity to meet internationally acclaimed writers in
these fields face to face – and it is sure to result in a wonderful
fusion of ideas.’



The programme for the weekend incorporates over 40 strikingly diverse
events, ranging in scale from major cookery demonstrations to intimate
tea parties. In addition to the main programme, there will be a fringe
festival in The Big Shed at Ballymaloe, offering food enthusiasts of
all ages an array of other activities. Gardeners will rub shoulders
with cooks; foragers with food historians; critics with musicians;
artisan producers with bloggers in a continuous melting pot of eating,
drinking, speaking and thinking.  It will be a place for new ideas,
inspiration, learning and fun.The Ballymaloe Literary Festival of Food
and Wine is a unique event in a very special place.



 Bord Bia, Irish Distillers, Kerrygold and
Sodexo as the Premium Sponsors for this event.



For more information and tickets please visit www.litfest.ie or call
            021 4646785      . Updates are available on
www.facebook.com/BallymaloeLitfest or @BallymaloeLit .

Discover the Origin invite Food Professionals to taste the provenance of Parma ham & Parmigiano-Reggiano

***Discover the Origin invite Food Industry professionals to taste the provenance of Parma ham & Parmigiano-Reggiano***

Discover the Origin returns in 2013 with a series of masterclasses offering the delicatessen trade the chance to taste and learn more about these two historic European food products, both of which enjoy PDO status. The event is for food industry folk.

The masterclasses will include a comparative tasting of various aged Parma ham and Parmigiano-Reggiano cheese, along with serving and wine pairing suggestions, and will arm deli staff with the information needed to help sell these unique and fully traceable products. The event is also an opportunity for some informal industry networking, with all food professionals welcome.

Discover the Origin is financed with aid from the European Union, Italy, France and Portugal to promote five key European products: Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano-Reggiano Cheese and Port.

The campaign aims to enhance knowledge of the PDO (Protected Designation of Origin) scheme among consumers, distributors and food professionals across the UK and Ireland; to educate on the benefits of provenance indicator schemes and the relevant checks, controls and traceability systems that are put in place to ensure ongoing quality; and to differentiate the products and raise their profiles.

The masterclasses will be presented by food and wine writer Aoife Carrigy and will take place at a central location in the following cities:

Cork:               Monday 25th March, 7pm–8.30pm
Galway:           Monday 22nd April, 6pm–8pm
Dublin:            Monday 20th May, 6pm–8pm

Location details will be confirmed upon registration. To register for these free events, please email Aoife on carrigy@gmail.com, with the subject line ‘DTO Masterclass’, and indicate how many places you wish to reserve. Please include a daytime contact telephone number. Please note that spaces are limited.

To find out more about Discover the Origin, log onto www.discovertheorigin.co.uk or follow the campaign on Facebook and Twitter.com/DiscoverOrigin.

Euro Farmhouse Cheesemakers come to Ireland

The European Farmhouse and Artisan

 Cheesemakers Congress comes to Ireland

Pictured at the launch of Ireland’s first artisan cheese congress were Dick Willems, Coolea Cheese, Eimear O’Donnell, Bord Bia and Marion Roeleveld, Killeen Farmhouse Cheese. 

The Association of Irish Farmhouse Cheesemakers (CAIS) will host the 5th European Farmhouse and Artisan Cheesemakers Congress at University College Cork on the 26th April, where industry stakeholders from Ireland and other EU member states will come together to share knowledge and initiate collaborations across the farmhouse dairy sector.

Topics such as sustainability in farmhouse dairy and environmental impact, farmhouse production best practice, and the market opportunity for farmhouse dairy will be included on the programme. The congress is part of the Network of European Cheesemakers, an exchange of practical information among cheesemakers from France, Germany, Finland, Ireland, Italy, The Netherlands, Norway, Sweden, and Spain.

Over 60 artisan cheesemakers from these countries will visit Ireland during April to participate in the congress and experience Ireland’s unique and diverse dairy sector. For more information, visit www.irishcheese.ie.

Thank you Mr Quinney

Thank you Mr Quinney

Just have to say a major merci to Gavin Quinney and all the crew at Chateau Bauduc for making great wines and to the guys and gals at Curious Wines for stocking them. Helped myself to a couple recently and each was superb.

Château Bauduc, Les Trois Hectares, Semillon 2010 (also known as Bordeaux blanc sec), 13% abv, €14.39 (reduced from 17.99) Curious Wines

Bordeaux for sure but with a couple of noticeable differences: the Stelvin closure and the fact that the main grape, Semillon, is named on the front label.

Colour is light gold and it is bright. Nose is aromatic and on the palate it is fresh and lively (almost fizzy) and dry. A lovely dry white, excellent texture and complexity, perhaps reflecting that the grapes used come from a seven acre vineyard of gnarled, 60 year old vines. By the way the actual blend is 80% Sémillon with 20% Sauvignon Blanc.

Just about 1400 cases were produced. The wine is listed at Gordon Ramsey ad Rick Stein, one of whom is a favourite of mine! This is a super wine, great value at Curious at the moment and is Very Highly Recommended!

Chateau Bauduc Close de Quinze, Merlot Cabernet Sauvignon 2010 (Cotes de Bordeaux), 14% abv, €13.59 (reduced from 16.99), Curious Wines

This is a very dark red, almost black, with ripe red fruit on the nose. Quite a mouthful, fruity, spicy and on then on to a terrific dry finish. “Powerful yet classic red Bordeaux.” Yes indeed and at a good price. Two thousand and ten “was a magnificent ripe vintage”. This blend of 85% Merlot and 15% Cab Sauv takes full advantage and is Very Highly Recommended.

Must say one thing I really like about Chateau Bauduc, aside from the wine of course, is the clarity on the label, lots of to-the-point info, no hype.

The Lemon Leaf Cafe

The Lemon Leaf Cafe

 Quite a few rooms in the Lemon leaf Cafe in Kinsale. You’ll be at home in any of them, although many costumers gravitate towards the glass roofed one, so bright and airy. Pick a seat or  a sofa and study the menu.

 It is open seven days a week. You may have your breakfast here, Scrambled Eggs on their toasted artisan bread or maybe the Bagel special (local handmade sausage and smoky bacon on toasted bagel with homemade tomato and apple chutney). And much more.

Breakfast is served until 2.00pm but in mid-morning, perhaps you’d like their coffee (Ariosa from County Meath roasters) and a scone. Oh, just to mention as I know many of you, just like me, like to support local producers, that the Lemon Leaf also makes it a priority. Here you may choose meat from Lordan’s in Ballinspittle, bread from Tom’s Artisan Bakery in Kinsale, Durrus cheese, Clonakilty Black pudding, free range eggs from Beechwood Farm and Katie’s Bandon chocolates – including the very popular sticky hot chocolate. 

If you’re in for lunch, you’ll be trying some of those tasty products. Maybe a Beef Burger with Durrus cheese on toasted ciabatta or perhaps a Feuille De Brique (baked filo parcel with daily filling, served with couscous & mixed baby leaves). Soups and sandwiches also. No shortage of choice here at any time.

And this is also a family friendly place. Not alone do the kids have their own tasty looking menu, but your small one may well get his own little table, next to yours, and when he or she is finished the meal, will have a bunch of crayons or similar supplied to pass the time.

We arrived on a sunny mid-afternoon looking for something sweet. We were in the right place. They have a good selection of cakes and an even better selection of beverages. All the delicious cakes are home baked and the selection varies according to the day.

Lemon drizzle slices (€2.20) and a Lemon Cheesecake (4.50) were our choices with a pot of excellent tea. My tea was Earl Grey, made with the biggest tea bag I’ve seen in a while, a third bigger than normal I’m told! Enjoyed the visit.

By the way, if you are in a rush and can’t linger a while, you may make a visit to their on-site store and buy quite a few of the products to take home and enjoy.

Monday to Friday 8.30AM TO 4.30PM
Saturday and Sunday 8.30AM to 5PM
Call             021 4709792    

70 Main Street,
Kinsale, Co. Cork

Loved 24 Hours in Kinsale

24 Hours in Kinsale

Arrive  2.30pm 15th March: Coffee and cake at the cool Lemon Leaf Cafe.

3.30pm Check in at Actons

4.30pm Quay side walk.

7.30pm Dinner at Finn's Table

Saturday 16th March 10.00am. Town Walk

11.00 Check out of Acton's

12noon: Garrettstown surfing

1.30pm: Lunch at the Diva (Ballinspittle)

2.30pm: Sandycove.

Fred in Fermoy. Worth a Detour!

Great Grub at Charlie Mac's in Fermoy

Take 1: Ballyhoura Mushrooms

Promise yourself a stop in Fermoy one of these days. Indeed, why not treat yourself to a visit. And go and see Fred Desormeaux. You’ll find the ex Greene’s Restaurant chef now doing business in the pub called Charlie Mac’s on the main street.

Quite a nice pub. It has big screens, racing or football, maybe even rugby. Plenty of comfortable seating. But the main attraction now, since Fred took over a couple of months back, is its outstanding food. Be warned. Fred’s pub grub is good, very very good.

Take 2: Fred's Chowder

Called in there this Thursday for lunch and here are four items that I can recommend. Indeed, there are a whole pile more. There is a terrific menu from about noon ‘til eight most days and this is supplemented by a very impressive list of daily specials. But you’ll have to check those out for yourself.

Let us start at the start. Frenchman Fred is a big fan of local producers so it was no great surprise to see Ballyhoura Mushrooms on the menu: Ballyhoura Wild Mountain Mushrooms on toast with a cream of Porcini dust (€7.95). A fantastic starter at a great price. If these mushrooms were a wine, they’d have their own AOC.

Take 3: Cod goujons

Take two. Another starter. Fred’s own Mediterranean fish and seafood Chowder (€7.50). Feckin’ hell, just 7.50. I mean this is a huge bowlful, would certainly do you as main course at lunchtime. It is super tasty, lively, a little bit spicy, quantity combined with real stand-out quality.

Okay, move on now, cautiously, to the mains. Fresh cod goujons, with warm potato salad, with sweet chilli, lime and coriander mayo (€12.95).  The cod is brilliant, the salad is massive. Underline this: portions here are generous! 

Take 4: Liver & bacon

I went for one of his classics: Pan-fried Lambs Liver, on root vegetable mash, with crispy bacon and rosemary jus (€11.50). And did I want it well done or medium? A classic dish but not a regular on pub grub menus in Ireland where your standard roast is the order of the day. This, by the way, was presented well and tasted even better.

Just another generous piece of quality in Fermoy. Worth a detour, for sure.

Amuse Bouche

This is what I do, have done. I strip off haunches arms breast buttocks calves. Slice it thin soak it in brine and dry to jerky for Jasper (the dog) for the days between. You remember the story of the rugby team in the Andes. The corpses were corpses already dead. They did it to survive. I am no different. I do it for him. I eat venison, bottom fish, rabbit, shiners. I keep his jerky in airtight buckets. He likes it the best of all his food I’m sure because of the salt. Tomorrow I will do it again but not the boy, I’ll bury him not with any tenderness or regret just in one piece with his hawk feather.
From The Dog Stars by Peter Heller.

Gardening for a healthy lifestyle

Gardening for a healthy lifestyle

Ailish Drake has been in touch about her "Gardening for a healthy lifestyle" series of workshops in Limerick. This spring, she has joined with McLysaght’s Garden Centre (The Garden Rooms) to bring you a whole host of fabulous workshops, which will get you gardening for a healthy lifestyle, by growing easy vegetables, salads, herbs and flowers. Already, Module 1, Vegetables & salads for the small garden, has taken place but you are in good time for the rest of the series.

Module 2 - 27th March, 10am - 1pm

Add a splash of colour with flowers

A beautifully scented vase of sweet pea will lift your heart. Ailish shows you how to bring colour into your garden and home by planting a range of flowers both for cutting and eating!

BOOK NOW​



Module 3 - 17th April, 10am - 1pm

Vegetables & salads for the small garden 2

Ailish gives to you skills to keep your garden healthy and organic, control pests and shows you how to sow seed direct & transplant you seedlings.

BOOK NOW


Module 4 - 1st May, 10am - 1pm

Heavenly Herbs

It might surprise you how many herbs you can grow for the kitchen, the house and for medicinal uses. Ailish shows you how and gives you some tasty recipes for herb breads, dressings and dips.

BOOK NOW

Module 5 - 15th May, 10am - 1pm

Bees and butterflies in the wildlife garden

Discover the importance of creating habitats for pollinating insects in your garden with colourful nectar rich flowers.

BOOK NOW


Module 6 - 5th June, 10am - 1pm

Juicing, sprouting and micro-leaf greens

A delicious way to get the most from raw vegetables is by juicing them. Ailish shows you how, and explains what is easy to grow for your juice.

BOOK NOW

Workshops run from 10am to 1pm, cost €30 per class and include tea or coffee with delicious raspberry or pear and almond scones in the tea rooms at McLysaght’s Garden Centre, Ennis Road, Limerick,             061 452706      .

Kindred Spirit lifts 8 Degrees to SFA Award

Eight Degrees Brewing win SFA

 Emerging New Business Award 

Limited edition release for St Patrick’s Day: barrel-aged Teeling collaboration stout

Left to right: SFA Chairman AJ Noonan. Minister for Small Business, John Perry, TD,
Scott Baigent, Cameron Wallace, Vincent Reynolds from Cavan County Enterprise Board.

Scott Baigent and Cameron Wallace of Eight Degrees Brewing were delighted to accept an SFA award for Emerging New Businesses in Dublin last Thursday, 8 March.

This category in the Small Firms’ Association National Small Business Awards recognises emerging entrepreneurs whose businesses have been established less than two years and who employ up to 50 employees.

It aims to award emerging entrepreneurs that have the potential to grow their companies into successful organisations which will be innovative, create employment and have the ability to win the SFA National Small Business Award in the future.

“We were thrilled with the award,” said Wallace. “We’re only just coming up to our second birthday and it’s great to see Irish craft beer being recognised.”

Their latest limited edition brew, a rich chocolate, coffee stout called Kindred Spirit (7.0% ABV) goes on sale from 13 March at the St Patrick’s Day Irish Craft Beer Village at the IFSC in Dublin. This smooth, velvety drop is a truly Irish experience, aged in 25-year-old whiskey barrels generously provided by Teeling Whiskey Company. An Irish stout to savour.

About: Eight Degrees Brewing is located in the beautiful Ballyhoura region of Ireland. Scott Baigent and Cameron Wallace make modern interpretations of traditional Irish ale and lager styles, with distinctive malt and hop characteristics. The results are a range of full-flavoured, tasty beers made from natural ingredients which have received rave reviews in national and international media.
Core range: Barefoot Bohemian Pilsner, Howling Gale Ale, Sunburnt Irish Red, Knockmealdown Porter

Eight Degrees products are available nationwide: www.eightdegrees.ie/where-to-find-us Kindred Spirit will be available from select draft outlets.

cam@eightdegrees.ie 087 165 4770
scott@eightdegrees.ie 086 159 4855