Food And Drink Spotting

Food And Drink Spotting

Taste of the Week by McCarthy's Natural Dairy from Macroom.
This Lemon Labneh is a strained natural yoghurt and can be used as a
substitute for soft cheese. Works well with strawberries, on biscuits,
smoked salmon etc. Tried it with the salmon and enjoyed.
Stockists, for this and other McCarthy products,
 include Bradley's, North Main Street.

L'Atitude 51

Castle Oliver, a magnificent Irish Castle built with Red Sandstone in the Scottish Baronial style on 15 acres with breathtaking views of the Ballyhoura mountains in Ardpatrick, Co. Limerick, will be opening its doors to the public for National Heritage Week. Historical guided tours from Saturday 17th to Sunday 25th August 2013, see more info at www.castleoliver.ie

To mark the occasion and celebrate Ireland’s oldest cellar, L’Atitude 51 will be hosting a series of Wine Tastings deep in Castle Oliver’s cellar. Four different wines with a distinctly Irish connection will be presented and tasted, along with a glimpse into some of the secrets of this historical cellar.

Tastings: Saturday 17th Aug and Sunday 18th, 2 pm and 5pm.

Barton & Guestier's Easy Pairings

‘The Pairing Collection’ are appellation wines coming from four of the most prestigious wine regions of France (Beaujolais, Bordeaux, Loire and Rhone) and centres on the perfect food and wine pairing experience. With three reds and two whites, ‘The Pairing Collection’ offers French wine that’s right for any occasion, whether you are preparing a celebration for your family or grabbing a burger with friends. The collection is made up of five wines: Chops & Burgers (Bordeaux Red), Salmon & Trout (Bordeaux White), Chicken & Turkey(Côtes du Rhône), Lobster & Shrimp (Muscadet Sèvre et Maine), and Cheese & Crackers (Beaujolais Villages).

Not sure what to cook for dinner? No problem! A personal recipe from Barton & Guestier's Chef de Cuisine Frédéric Prouvoyeur and a QR code is located on the back label of each bottle, linking you to a dedicated website www.thepairingcollection.com which features lists of additional recipes that go perfectly with each wine.

Maperath Farm

We really hope that you can make it to a lovely event we have on August 24th just outside Kells on Maperath Farm. An afternoon of 'soap box' style discussion on current trends, controversy & visions for food production and food tourism in Ireland. We have a great panel including Pauric White from the Forge Restaurant and Cookery School, Kevin Sheridan of Sheridan’s Cheesemongers, Michael Hoey MD of Country Crest, Daphne Le Vinge Shakleton of Lakeside Organic farm along with guests from the Department of Agriculture, Food Bloggers, Foragers, Food writers and more!

Join us in the 'Big talk tent on the little farm' on Saturday August 24th where we will take the lid off all the steaming topics of food in Ireland........

It's FREE, fun and only a couple of hours but please let us know you are coming!

Find us on Facebook https://www.facebook.com/photo.php?fbid=570168369691884&set=a.462457263796329.97395.462443730464349&type=1&theater for all updates and directions etc.

Duck a l'Orange with Carrots, Chicory and Fennel at the Citron in the Fitzwilliam Hotel (Dublin).Check out the Autumn  Menu here

LimerickMilkMarket

Country Choice on Tour was the destination for international TV chef Bobby Chinn's intro to Irish Hereford beef. Peter did flash fried Hereford ribeye with a Dillisc and sea salt crust served with Caramelised onions, Cashel blue cheese and warm griddle bread. The food was all cooked on open griddles at the Nenagh show. Chef Bobby judged some of the cake classes in the Industries hall.

Chef Bobby also featured Ballymaloe House, The English Market and Aniar in Galway.
Bobby told Minister for food Tom Hayes that the Nenagh Hereford was the best beef he ever tasted!

Cachaca.

This is cachaca. Pronounced k-saw-sha, it is a fermented beverage distilled from raw sugar cane. People around the world have been drinking it for generations in a cocktail called a caipirinah, the national cocktail of Brazil.  Novo Fogo  produces cachaca in a zero-waste distillery. Read more here 

Glenisk Pop-Up

When: Saturday August 17th, 12:30 – 2pm

Where: Glenisk Pop Up Shop @ 51 Dawson St, Dublin 2

Who:  The Glenisk team and Caitriona Redmond

Caítríona Redmond is the voice behind the fantastic food blog Wholesome Ireland.

Mother & wife, Caítríona began her foodie writing on becoming a full-time stay at home mum. In the current climate Caítríona, like many of us, found herself trying to feed her family within the constraints of a tighter budget. Wholesome Ireland is about Caítríona herself and how she manages to do just this while providing nutritious, tasty and healthy meals for her family. The blog is a wealth of knowledge with articles such as Saving Money in the Sun & How Not to Go Shopping along with purse friendly recipes, lunch box ideas and home- made alternatives to many of the higher priced store products.

The Frugal Family Food Demo will be an opportunity to pick up some tips from Caítríona on making savings and cooking for your family and also some delicious recipes to try at home. 

To register for your place on this demo, please emailupfront@glenisk.com and put ‘Frugal Family Food Demo’ in the subject line.

Hope to see you there! 

Featuring the Beringer winery

Working with family can cause headaches, even divide a family, but it can also bring a family closer, allowing it to sustain for generations. The greatest thing about family, though, is that they are not always blood relatives. Beringer Winery is the longest operating winery in California, and it seems that once one is there, they never leave. The ability to sustain tradition while innovating for the future is at the heart of the Beringer family. Maybe that’s why they are the only winery to ever have a red and white be Wine Spectator‘s number one wine. See more on very interesting video here

Recent Video Work by Roger Overall

Any food producer looking for ways to promote his or her products could do worse than take a look at these recent promotional videos.

The Poacher’s Inn: http://vimeo.com/70026018

Sage and the 12 mile menu: http://vimeo.com/71364004

The Burren Smokehouse: http://www.youtube.com/watch?v=14zR4tMuiGc

Bia Sásta Foodie Events for August: http://us4.campaign-archive1.com/?u=701445d90ec5e77a7d158692b&id=0ed7c16d4b&e=7672e60f31

White Gypsy on the Dubbel

Gypsy on the Dubbel

White Gypsy Belgian Dubbel, 8% abv, Bradley's, North Main Street, Cork.

The best craft brewer in Ireland? Heard that kind of praise for Tipperary’s White Gypsy recently. Not too long afterwards, I took a sup of this one. Wow!

It is mouth friendly, taste buds all quickly awake. No shortage of flavours, even a little spiciness, but the very friendly contact spells not excess but a smooth sophistication. Cool for sure but also strong.

The whole package, including the 8% abv and the 75cl bottle size, is aimed at food matching and White Gypsy says this is "an excellent choice for grilled oily fish like tuna or salmon". Would not argue.

Dubbel is "now understood to be a fairly strong (6 to 8% abv) brown ale, with understated bitterness, fairly heavy body and a pronounced fruitiness and cereal character. Example: Chimay Red/Premiere".

Other White Gypsy reviews, including the excellent Russian Imperial Stout here. 

Let me introduce you to Lemberger

Let me introduce you to Lemberger

Burg Ravensburg (baden) 2011, Lemberger Trocken, 13.5%, €18.10 Karwig Wines 

A few weeks back, I’d never heard of the grape variety called Lemberger. Now, I’d like to introduce you all to it. This particular bottle from Germany showed deep red colours and had lovely flavours of dark fruits (cherry and plum, for me). On the palate, it unfolded with a velvety feel, juicy, and with gorgeous flavours of the fruits impressing. Mild spicy traits were also evident and it has an excellent long finish.

The Lemberger variety was imported to Germany from Eastern Europe, possibly from Hungary, in the 18th century and has been called the “Pinot Noir” of the East. A new wine in the Karwig line-up and a super surprise, well worth a try and Highly Recommended.

Baden is a region for quality wine in Germany and is located in the historical region of Baden in south-western Germany, which today forms part of the federal state of Baden-Württemberg. The winery, which recommends matching the Lemberger with game, lamb and beef, is not too far from Stuttgart.

Five Stars for Star Anise

Five Stars for Star Anise

A group of five of us descended on busy Star Anise the other evening. And each and every one left very happy indeed after a tremendous meal as Bridge Street’s finest once again delivered on the double. A lovely welcome from Virginie and soon we were sitting and studying the menu and taking in the details of the specials. 

Crispy Ham Hock Croquettes with Tarragon and Pear chutney and Balsamic Leaves were a popular starter but I went for the Chargrilled Mediterranean Vegetables Salad with Baby Mozzarella, Olives, pine nuts and pesto dressing (top). The salad was an excellent blend and completely delicious. Another on the table that caught my fancy was the superb Timbale of Duck Confit and Chicken Liver parfait (above) but had to settle for a taste!

Some terrific choices available for the main courses, including a substantial Frito Miso (squid, Tiger prawns and fish pieces coated in rice flour and served with red chilli and lemon aioli and green salad).

One of the ladies went for the Grilled Irish Sirloin Steak (below) served with creamy mash, grilled Portobello mushroom and plum tomato, and garlic butter and boy was she was pleased. CL and I picked the Fish of the Day, a superbly cooked piece of monkfish served with, among other delightful things, crab croquettes and a courgette stack (above).

Thanks to the usual top class service, efficiency combined with a chat, the evening was going pleasantly by, helped in no small measure (quite large measures actually) of wine. Some terrific choices here on a very well constructed list but I’ve always had a soft spot for the Austrian Grüner Veltliner and the Hopler 2012 didn’t disappoint and went down a treat with all parties.

Time now for dessert and again no shortage of choice. But when Christine announced that one of the specials was a Classic French Clafoutis with Irish Cherries, there was no hesitation on the part of the two seniors. Thumbs up beforehand and thumbs up afterwards as well, with a special mention for the strawberry sorbet on the plate

Amuse Bouche

It was a hard slog, though, on what were the early days of a touring circuit, with primitive roads, transport and equipment. They also had to survive on meagre rations, and Eric Kitheringham has the vivid memory of having to eat raw mushrooms when they were sharing a basement flag in Earls Court in London. The heavy touring was taking its toll.

From Rory Gallagher, His Life and Times, by Marcus Connaughton.

Me and the Blonde at the Lemontree

Me and the Blonde at the Lemontree

No better spot to meet a Blarney Blonde than in the Lemontree, the excellent restaurant attached to the family owned Blarney Castle Hotel which overlooks the village green. And, to make it better, the Blonde, a lovely ale by the Franciscan Well Brewery, was every bit as cool and as tasty as expected.

And she wasn't the only local to be found in this lovely restaurant where Chef Paul O’Donnell is doing a terrific job. Paul believes in using local produce as much as possible. As an example, the beef comes from Osborne’s who operate on another side of the green. Can’t get much more local than that.

The menu outside looked very inviting and we weren’t disappointed. I started with a gorgeous plate: Fresh Crab Meat with mango and red onion salsa and a salad garnished with a smoked paprika and Coriander dressing (below).

Superb, and so too was CL’s Warm Goat’s Cheese, Apricot and Walnut Tart with a cherry tomato and Cajun spice dressing and a salad garnish.

Off to a great start then and it got even better. Paul demonstrated his exquisite touch with CL’s Pan Fried medallions of Monkfish with mango, red onion and lemon salsa and that touch, which lets the food speak for itself, was also evident in my Pan Seared Fillets of John Dory (above) with an herb and apricot natural yoghurt.

Enjoyed the banter with the friendly staff as the meal went on and soon, too soon, it was time for dessert. The special Crème Brûlée was served with softly whipped cream and an almond tuille basket, a tasty finish and good value at €5.50. In fact, good value and terrific cooking all told.

Worth a call, for sure.

Blarney Castle Hotel contact details

Web: http://www.blarneycastlehotel.com/

Phone: 021 438 5116                 

email : info@blarneycastlehotel.com

Food and Drink Spotting

Food and Drink Spotting

Retracing the footsteps of Cork’s Winegeese

Ted Murphy, wine historian and author of 'A Kingdom of Wine - The Story of Ireland's Wine Geese' - will lead a walking tour, ‘retracing the footprints of Cork’s Wine Geese families’ - their connections in Cork - the street names, buildings and places, and people originally from Cork, connected with some of the famous wine families of the world.

Starting point: The Port of Cork Building (inside reception area upstairs.)

Time: 3.30pm, Saturday 17th August 2013

To book places (free event, but advance booking advised) please contact the ‘Bringing the Wine Geese Home’ committee members - contact details http://bringingthewinegeesehome.com/contacts/

A Taste of Austria with Operettas

The Haffner family of Rolf’s Country House, Baltimore invite you to experience an Austrian night with two renowned singers from the Opera House of Vienna, one of whom started his career in the Viennese Boys Choir, and they will perform operettas to compliment the Viennese menu.

Venue: Rolfs Restaurant, Baltimore
Date & Time: Friday 6^th September, 7pm
Price: Three course set menu
Contact: Reservations and inquiries 028 20289

Bread Sold Unwrapped

Q Is it a legal requirement to wrap bread in Farmers Markets or local shops? 

It is not a legal requirement to wrap bread at farmers markets or local shops. It is however, a legal requirement that food is protected from any contamination. This applies to all food at all stages in the food chain. So, if the bread is properly protected it does not have to be wrapped.

In deciding if bread needs to be wrapped you need to consider.....

More on the subject here from the FSAI http://www.fsai.ie/faqs/bread_sold_unwrapped.html

A Taste of West Cork

Farm to Fork.

This event gives the visitor an unique opportunity to experience an organic beef farm, followed by a demonstration by Willie Walsh, Craft Butcher, of the various cuts of beef and culminating in a beef feast in the traditional surroundings of Annie May’s bar and restaurant.

Venue: Micheal Hurley’s Organic Beef farm, Walsh’s Craft Butcher shop and Annie May’s Bar and Restaurant.
Time: 4:30pm, meet at Castlehaven GAA grounds, Walsh’s at 6:30pm and dinner at 7:30pm
Price: €20, early booking essential
Contact: 028 22930
Monday Sept 9th

Bubble Bros

One bottle free when you buy five, until end of August

Replenish your stocks with a straightforward deal.
Choose any combination of six bottles from our shops until the end of the month, and get the least expensive bottle free when you mention this promotion. It couldn't be simpler to say NO to ordinary wine and turn every day of good weather into a special occasion.

Feast of 29 Crops

Caroline and Eddie's Farm, Cloghduv. Off the Macroom Road

Sunday, August 25, 2013 at 5.00pm

Sit down beside the lake and enjoy live music from The Hard Ground. Walk through winding paths and see where everything is grown, all chemical free. The feast, designed by The Rocket Man, will be based on the farms harvest.

Barbecue's, paella pans and grills will be all fired up to serve starts and deserts on the hoof.

For the feast we will be digging a pit in which we will be roasting lamb for 24 hours leading up to the event with of course all 29 crops making an appearance.

Relax and drink local beer as the sun sets over the lake.

This unique one-off event promises a family fun evening with a camping area provided for those who may plan on enjoying themselves into the night.

Tickets are priced at €50 per head and this includes entrance to the site, a feast fit for kings and a few glasses of all things nice. Children come free.

Tickets available at:

Mahon Point Farmers Market - Rocket Man's Stall

Douglas Farmers Market - Rocket Man's Stall

Midelton Farmers Market - Rocket Man's Stall

Coal Quay Farmers Market - Caroline's Stall

Macroom Farmers Market - Caroline's Stall

la spoon patisserie ‏@laspoon20122m

Barbecue for hope foundation @the Walton court,Oysterhaven ,Sunday 18 th August 2 to 4 pm RSVP

Good Food, and a Matching View, at Murph’s

Good Food, and a Matching View, at Murph’s

Enjoyed a lovely lunch and a matching view at Murph’s, the restaurant cum bar at East Ferry, about halfway on the estuary road signposted from the Midleton-Whitegate Road. I prefer to drive to Saleen, turn right through the village and then take the left at the fork. This takes you down to the water, to Saleen Creek in particular, and the restaurant is straight ahead. If you want to work up an appetite you can combine a walk and drive.

Staff are very friendly and efficient here and we got a warm welcome for our lunchtime call. Soon, we were at our table, studying the menu and a packed Specials Board. They don’t stock any local craft beers but I enjoyed my glass of Ackerman Merlot from France.

Jason's Chicken

 From the board, I picked Jason’s Chicken Parmagiana with a Provençal sauce, mozzarella cheese, sautéed potatoes and salad (14.95). Quite a plateful really but very well cooked indeed; the salad was well dressed and the sauce was terrific. Good food, good value.

CL’s choice was Pan Fried Hake with scallops on mashed potato with seasonal vegetables and cherry tomatoes (17.95). Again, this was well cooked and very very tasty indeed, though the cream based sauce (not particularly wanted) wasn't mentioned in the description.

There is a very comfortable eating area around the bar but these warm days you may also eat outside, across the road or on an adjacent patio with views out over the east passage of the harbour, across to the Great Island and the East Ferry Marina. More on the walk here.

Hake & Scallops

Amuse Bouche

Downstairs, I could hear the return of a long-lost sound: Amy making breakfast. Banging wooden cupboards (rump-thump!), rattling containers of tin and glass (ding-ring!), shuffling and sorting a collection of metal pots and iron pans (ruzz-shuzz!). A culinary orchestra tuning up, clattering vigorously toward the finale, a cake pan drumrolling along the floor, hitting the wall with a cymballic crash. Something impressive was being created, probably a crepe, because crepes are special, and today Amy would want to cook something special.

It was our five-year anniversary.

From Gone Girl by Gillian Flynn

Something Special at Fenn’s Quay

Something Special at Fenn’s Quay

Walked in out of the mid-week rain to a warm welcome in Fenn’s Quay. We were quickly seated and no delay either with the menus. But it was the Specials Board that caught the eye as we decided on what to eat for lunch at the long established city restaurant.

I spotted the O’Mahony’s Lamb and Rosscarbery Black Pudding Burger with toasted seaweed and brioche bun and rustic potatoes (14.95). My server was very enthusiastic about this one. And it was terrific, great meat as usual from O'Mahony’s in the English Market and, though I might have preferred a few more hints of the black pudding, it was a terrific dish. Also, I liked the use of the brioche here.

CL also picked from the Specials Board, going for the Baked Hake, with courgette, Ballyhoura Mushrooms with pea cream and rustic potatoes (14.95). This was a thoughtful blend, really well cooked and great to see another local product given a chance to shine.

I was delighted with my vibrant starter, the smaller size of the Fenn’s Salad with toasted seeds, chickpeas, and beetroot with honey mustard and dressing. It looked well and tasted just as well, almost juicy with lots of flavours. The soup of the day was Celeriac, a favourite of CL’s, and this was top notch also.

Service was excellent and, all in all, our lunchtime visit to Fenn’s Quay was a bright interlude in a rather miserable July day.

Fenn’s Quay

Hours: Mon - Sat: 8:00 am - 10:00 pm

Phone: (021) 427 9527

Email:  fennsquay@gmail.com

Web: http://fennsquay.net/

Food and Drink Spotting

Food and Drink Spotting

Taste of the Week is this superb thirst-quencher
made by the folks at Glenilen Farm.

All Ireland Putóg Throwing Competiton

Charismatic butcher Sean Kelly of Kelly's Butchers, Newport, Co. Mayo proudly launched the Kelly's All Ireland Putóg Throwing competition with the help of Mayo footballer Jason Doherty. The All Ireland Putóg Throwing Competition is the highlight of the Newport Festival this August Bank Holiday Sunday and begins at 5pm.

Shot putting rules apply and the longest lofter will take home €300 and the coveted title of course. Aspiring Putóg putters can enter on the day but must get meet a pre-qualifying putt before taking to the main competition area. The judge's decision is final.

Kelly's Putóg is the traditional form of the black pudding, originally made in every farmhouse countrywide.

Stewart Eddy is Cornish Champion for 2013 Celtic Cook Off

Award winning chef and owner of Victoria Inn to represent Cornwall against the other Celtic Nations.

Following in the footsteps of Arty Williams of the Cove Restaurant in Maenporth and Jack Stein of the Seafood Restaurant in Padstow, Stewart Eddy will be travelling to West Cork in Ireland in September to represent Cornwall in this year’s Celtic Cook Off.

The Celtic Cook Off in West Cork continues to build on the success of the inaugural event in September 2011 by attracting top chefs from the Celtic regions to take part in what is becoming one of the landmark culinary events of the year. The cookery competition has proved very popular with the paying public, the local food producers, Fáilte Ireland, the media and all of the Chefs who have been involved. 

One chef from each of the Celtic Nations, Ireland, Scotland, Cornwall, Wales, the Isle of Man and Brittany is invited to cook one dish for the six expert judges with ingredients sourced from West Cork producers, plus one wild card ingredient from their own region. The chefs cook in two groups of three in front of a live audience of over 200 food enthusiasts, there can only be one winner!
read more here 

Best in season from Bord Bia

Do you know which vegetables are in season now? You should now able to go to your market or greengrocer these days (July/August) and buy Aubergines, beetroot, broad beans, broccoli, virtually all the salads and herbs. Bord Bia has just published a terrific guide to what is in season each month of the year, a guide that will help you buy Irish. Check it out here 

News from the Barton & Gustier vineyards– July 2013

How the weather has hit... and more....

2012 was a rather difficult vintage to manage but, despite disparities in some regions, the quality is generally good.

The expectations for the 2013 harvest are higher, but still very uncertain. Let’s have a stroll through the French vineyards and see how things are going… Read more

Shorts

patshorttsbar ‏@patshorttsbar2m

Getting geared up for the Kiltha river trad fest.Music starts on Fri with Niall and Caoimhín Vallely.Food music and craic.

Oktoberfest Beag shared a photo.

Just over 5 weeks to the opening night of Cork's best festival,Oktoberfest Beag !! Oompah!
Have ye got your tickets yet? Remind your friends by tagging them below because table reservations for this event will run out fast! Tickets Staring from €10. See www.oktoberfestbeag.ie  for more detail.

FoodSafetyAuthority ‏@FSAIinfo42s

FAQ FRIDAY: Is ‘free range’ the same as organic? Free range does not mean organic. To find out why, click here: http://bit.ly/15PMrED 

Annies Sunday's Well ‏@anniescork18s

Complimentary Starter or Dessert with every dinner main course valid for dinner 1st-31st August 2013!! T&C apply

Tomorrow is Fiver Friday in the Restaurant at Griffins Garden Centre, Dripsey Cork. "There is no where Nicer for Lunch and at great Value of Just €5.00"

Amandine Confectionery

The best kept secret of south east!

August bank holiday -get a tasty dessert: Amandine's yummy tarlets & cheesecakes selection, 6 for €10.99 only!

(Amandine Patisseries, opened daily in Mahon Point, Cork & City Square, Waterford).

Also available in:

- DUNGARVAN (Twomeys Eurospar Abbeyside),

- HI CAFES WILTON & Merchant Quay SC, CORK

- DUNNES STORES BISHOPTOWN CORK

- and in MIDLETON (Hurleys' Supervalu).

Goodfella's Competition

Competition now closed
Winner is Bob Kavanagh of County Carlow

Does your family like pizza? Thanks to Goodfella’s Extra Thin pizza, we can offer one of you a PizzaFest party for your friends and family. To win ten vouchers for delicious Goodfella’s Extra Thin Pizza, simply send email with Yes Please in subject line to corkbilly@ymail.com
Don't forget to enclose your name and address! Closing date: 30th July.
Republic of Ireland addresses only.

                                                                      Goodfella’s Pizza launches a trio of tasty, thin treats.

Pizza fans ready their ovens for a slice of extra thin from Goodfella’s.

Goodfella’s Pizza, Ireland’s No.1 pizza makers has done it again and launched another new delicious product, the brand new ‘Extra Thin’ pizza range. The new 10” pizza, with a feather light 4mm base, is infused with olive oil offering a lighter, crispy; eat with only 10-12 minutes cooking time, perfect for those special ‘me time’ moments.

The Extra Thin range comes in three mouth-watering variants of Vegetable & Goats Cheese, Mozzarella & Pesto and spicy Chorizo & Pepperoni.

The Goodfellas Team says, “Our Extra Thin pizza range is a delicious, premium addition that we are delighted to share with the Irish market. With three delicious topping combinations, it’s the quick and easy dinner treat to bring a little bit of Italy to your kitchen table.

Goodfella’s Pizza company has been rolling out dough in Ireland for over twenty years, bringing a slice of authentic Italian life to homes across the country with seven delicious ranges catering for all tastes.

For more on Ireland’s No.1 pizza range check out GoodfellasPizzas.ie