Cheers on Beer, Wine and Spirits. Update #1 - Kinsale Spirit Takes To OpenSea. SuperValu Wine of the Month. And more.

 Cheers on Beer, Wine and Spirits. #210422. Update #1 Fidelty Beer Fest cancelled. News from Wines of the World, Whiplash, Galway Hooker, Thompsons, O'Briens Wines, White Hag, Bubble Bros, Greenes, Wines Direct. 

Historic Opportunity

Kinsale Spirit Company to auction Rare Irish Malt Whiskey on the NFT platform OpenSea

 

Live auction Friday 23^rd April – Friday 30^th April 2021

 

Kinsale Spirit Company goes to market with the first ever Whiskey Cask represented by an NFT (A non-fungible token) and auctioned on the NFT marketplace OpenSea. The  200-litre cask of Rare Irish Malt Whiskey, is live for auction until Friday, April 30th https://opensea.io/collection/rare-aged-irish-malt-whiskey-casks )

 

The blockchain powered platform allows the viewers and future bidders to see full traceability from when it was entered into auction. Speaking on the project, Co-Owner of Kinsale Spirit Company, Ernest Cantillon says;

 

“I’ve been a keen observer on the sidelines of the NFT world for a long time and always wanted an opportunity to get involved. I thought that combining the rapidly evolving world of blockchain to such a traditional business as whiskey would be fun – such a juxtaposition. When this whiskey was laid down nearly 20 years ago, it would have been hard to even imagine the whole world of NFTs and cryptocurrencies.”

 

Kinsale Spirit Company plans on integrating these digital auctions into their offering combining digital and physical. While opening up new channels of whiskey aficionados and avid NFT collectors and crypto currency enthusiasts.  

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SuperValu's Wine of the Month

19 Crimes Red Blend/Sauvignon Block 75cl at €10 each

Was €14.99 Save €4.99

The nose of the 19 Crimes Red Blend is loaded with jammy, ripe, sweet berry notes laced with chocolate and vanilla. While the Sauvignon Blanc delivers a crisp and delicious light body with aromas of passionfruit and lush red apples with a fresh, crisp finish.

 

Our Must Buy this month...at a fantastic price of €40 each

• Torres Sangre de Toro 6 Bottle Case 75cl.  Standard RRP €72
• Torres Viña Sol 6 Bottle Case 75cl Standard RRP €66

 

With Summer season on the way, we’ve a lovely range of Rosé to choose from including Graham Norton’s Own Rosé 75cl at €12 ( Was €14.99 Save €2.99 ) and for that perfect BBQ steak why not try some of our Premium Wine range including Pagos De Labarca AEX 75cl at only €18 ( Was €22.99 Save €4.99 ).

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KYLIE MINOGUE CELEBRATES SELLING HER MILLIONTH BOTTLE OF WINE BY RELEASING A SPARKLING ROSÉ PROSECCO HOUSED IN AN ICONIC “LOVERS” DEBOSSED GLASS BOTTLE.

“I am unbelievably humbled and thrilled by the global response to Kylie Minogue Wines. To sell over a million bottles in less than a year has been incredible, and testimony to the amazing producers and winemakers Kylie Minogue Wines have been lucky enough to work alongside. I have been incredibly touched by the joy our wines have brought to so many people in the last year, and I am excited this month to release our new 2020 Rosé vintages including a very special Sparkling Prosecco Rosé - enjoy!”

All the details, including orders, here, at Wines of the World

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Statement from Whiplash & The Big Romance:

Fidelity Beer Festival Postponed to 2022

"It is with great disappointment that we announce the postponement of Fidelity Beer Festival, due to take place this 16th & 17th July. The reaction to our event has been incredible, with Saturday's session sold out so much faster than we could've imagined and Friday tickets nearly gone too, so this has been a very tough decision.

An event of this scale requires so much forward planning, with beer & brewers flown in from around the world, so with where we're at regarding the latest restrictions & vaccine rollout, we are unfortunately unable to wait any longer.

With that, Fidelity 2021 will now take place on 15th and 16th July 2022 at The Mansion House, Dublin.

All tickets for 2021 will remain valid for the corresponding date in 2022 and we’d love it if you could join us then. We’re now even more motivated to make this the best beer event Ireland has seen and we hope it will be worth the wait. We do understand that this might not be possible for everyone, so you can request a full refund until 25th June 2021.

Ticket holders now have two options:

●     Hold on to your tickets and join us in 2022 - Friday and Saturday 2021 tickets will still be valid on the corresponding days in 2022

●     Get a refund – until 25th June 2021 you can "Contact The Organiser" to request a refund via Eventbrite or email info@thebigromance.ie using the subject "Fidelity Festival Refund"

Additional tickets that become available through refunds will be on sale from 28th June.

We want to thank you for your continued support and we look forward to seeing you in July 2022. We will sesh again!

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Galway Hooker

You can look. But you cannot touch! These are booked! But plenty more available.

New Brews: 

2 new brews incoming over the next 2 months. First, will see the start of our locally themed series that will aim to support local Irish businesses on the ingredient side. First edition will be an Elderflower Ale using locally foraged Elderflower. 

2nd brew will be closer to June, but will be a completely new type of brew for us. Let's just it'll be Neopolitan Ice Cream themed, and will be a collaboration with a huge new brewery that we have partnered with from a far distant country. Really excited for this one.

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Thompsons are calling all Gin Lovers

Calling all Gin Lovers, Friends of Gin Lovers, Siblings of Gin Lovers...you get the drift...

Introducing our newest offering, Thompson’s curated gin boxes.

Some of the best gins from around Cork and Ireland have been hand chosen by our bar staff and carefully paired with a Poachers Tonic (made in Co. Wexford) and recommended garnishes. More details here.

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Rioja Tasting with Beronia Wines - Live ZOOM May 14th

Sale Price:120.00 Original Price:141.00

This will be a live virtual tasting via ZOOM on Friday May 14th at 7pm.

If you are looking for a virtual transportation to Rioja - Spain - this is your chance.

Join Kate Barry from Wines Of the World and Fernando Cardesa Cabrera from Beronia Winery, to escape to Rioja and learn all there is to know about these beautiful wines and the different styles.

More details and order here.

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O'Briens Wine

TOP ORGANIC WINES TO TRY THIS WEEKEND

By Lorcan O'Brien | Wine Content Specialist

This week sees an exciting new lineup of spring wine offers, and to celebrate the season we bring you four of our top organic wines to try this weekend. For more info, just click on spring wine offers

1 - Château de Gairoird Organic Rosé Côtes de Provence, France

2 - Lunaria Vola Volé Trebbiano d'Abruzzo, Italy

3 - Integro Negroamaro IGP Puglia

4 - Emiliana Étnico Rapel Valley Chile

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White Hag Go Tangerine

Just when we thought we’d seen the last of the Shebeen, it comes roaring back to relevance. Conceived by a few determined Irish folk on both sides of the brexit border during covid, Tangerine Shebeen is a juicy, sweet and zesty IPA that was made for enjoying in illicit company, or secretive hideaways, while dreaming of the pub.

Tangerine Shebeen has been in the works for some time now, so we’re very excited to finally launch this zesty collab alongside our friends in Round Corner Brewing, Melton Mowbray.

Coming in a big boy 440ml can and landing at 5.7% abv it’s just a perfect ‘start of summer’ beer! Details and order here.

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Bubble Brothers Making Space For New Wines

More exciting new wines are on their way to Cork—the recently arrived Loire Valley whites from Les Frères Couillaud and the comprehensive range of champagne from Champagne Baron Albert were just the beginning of our 2021 plans—so it's time to make some space in the Little Island warehouse for the next deliveries.

See all the wine offers here.

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Greenes and Wines Direct

ONLINE ZOOM WINE TASTING

FRIDAY 30TH APRIL - 8PM

We are very excited about our next 'meet the winemaker' online tasting event with Roberto from Di Filippo Winery in Italy. Informative and lots fun with 2 stunning wines, artisan cheeses & charcuterie! All from the comfort of your own home!

Order now on www.greenesrestaurant.com/menus

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MTU & UCC join forces to become the newest provider of Home Economics initial teacher education in Ireland since 1952

MTU & UCC join forces to become the newest provider

of Home Economics initial teacher education in Ireland since 1952

 

 

Ireland is facing a critical shortage of home economics teachers, and today, April 22^nd,  Munster Technological University (MTU) & University College Cork (UCC) announce a new joint programme to prepare teachers – a five year course in Home Economics & Business.

 

Students will study at MTU for 3 years and UCC for 2 years in this partnership that makes MTU/UCC the first new provider of Home Economics initial teacher education in Ireland since 1952. The Department of Education & Skills (DES) and the Teaching Council have categorised the subject of Home Economics as experiencing an ongoing critical shortage of teachers. This new programme will help address this shortage, whilst also making a positive contribution to building deeper knowledge, understanding, and expertise in other key disciplinary areas for contemporary society including food education and environmental sustainability, where healthy eating and environmental responsibility pose considerable challenges for future generations. Professor Maggie Cusack, President of MTU said “the multidisciplinary nature of this programme, which is strategically aligned to the United Nations sustainable development goals, is an exciting new educational offering, and aligns with MTU’s core values of developing innovative programmes, to prepare students for professional roles. The collaborative approach between colleagues in MTU and UCC, has resulted in a truly unique offering for students.”

 

Currently St Angela’s College in Sligo is the only provider of Home Economics teacher education programmes in the State. This new MTU & UCC collaboration will be a very welcome alternative option for students nationwide.

 

Rory O'Connell cookery demo at the then CIT a few years ago.

Speaking at the launch of the programme, Dr Noel Murray, Head of Department of Tourism & Hospitality at MTU said, “this is a major new development for students wishing to pursue a career as teaching professionals in Home Economics and Business. It is the most diverse, multidisciplinary programme in the University as it includes modules from 10 different departments in MTU, as well as from the School of Education in UCC. We have designed a really innovative programme of study, so as to attract both male and female students, and I know there will be strong demand.”

 

Through the CAO, using Code CR930, students can now apply for the BA (Hons) in Home Economics & Business, which commences in September 2021, with 32 places available. The first three years will focus on developing discipline expertise in the areas of Home Economics, across the areas of food studies, textiles fashion and design, family resource management, home design, and social studies. In Business, students will study modules in core areas such as entrepreneurship, international business, management, accounting, economics, and human resource management. All these areas of study are closely aligned with the requirements of the Teaching Council of Ireland for graduates who wish to become post-primary teachers of both Home Economics and Business. The programme also introduces students to the teaching experience so as to develop fundamental pedagogical skills through the design, delivery and critique of authentic teaching, learning and assessment via micro-teaching sessions and observation of Home Economics teaching in the classroom whilst on a short placement.

 

Graduates who achieve a minimum of Second-Class Honours Grade 2 award in their MTU BA (Hons) in Home Economics and Business will automatically be offered a place on the Professional Master of Education (PME) post-primary in UCC through a ‘protected places pathway’ agreement between both universities. Completion of both programmes over 5 years, will allow graduates to meet all Teaching Council requirements to teach both Home Economics and Business to Leaving Certificate level in Irish post-primary schools.

 

Dr Brian Murphy, Director of the Professional Master of Education (PME) in UCC outlined that “this innovative and exciting collaboration between UCC and MTU offers students a unique opportunity to become Home Economics teachers both in a full university environment and outside of Sligo for the first time. We on the PME programme team in the School of Education in UCC are really excited to extend our renowned expertise in preparing post-primary teachers of the highest quality to the subject area of Home Economics. Future Home Economics and Business PME students in UCC will be truly part of a very special development in the history of teacher education and Home Economics teaching in Ireland.”

 

On progression to the Professional Master of Education (PME) programme in UCC, students will complete their initial teacher education in the UCC School of Education, an internationally and nationally celebrated centre of excellence with over 115 years experience of, and expertise in, teacher education. This, coupled with the School of Education’s dynamic School Placement partnership with over 80 second-level schools, makes this an exciting new opportunity for all current and future students interested in a career as a teacher of Home Economics and Business at post-primary level.

A live webinar sharing specific details of the new and exciting programme and opportunity, will take place on Thursday 29^th April at 7p.m. www.mtu.ie/homeeconomics

 

 

Airfield Estate Sets Ambitious Goal to Lower Overall Carbon Footprint by 25%

Organic gardens at Airfield

Airfield Estate is set across 38-acres in the heart of Dundrum, in the Dublin suburbs, a charitable trust gifted to the people of Ireland by the Overend family in 1974. While widely recognised as a beautiful urban farm and food destination for family and friends, the core mission of Airfield is to inspire and enable people to make food choices that are better for their health, their wealth and the environment.

Airfield Estate, Dublin

Sets Ambitious Goal to Lower Overall Carbon Footprint by 25%

 

Instagram @AirfieldEstate  // Facebook: AirfieldEstate

Twitter @AirfieldEstate

 

  

With sustainability at its core, Airfield Estate, has committed to ambitious plans to significantly lower its carbon footprint by 25% by the end of 2021.

 

Airfield Estate has carried out a carbon footprint assessment of the estate for 2019 to establish its baseline carbon footprint data. The review was conducted by RPS and it highlighted the level of emissions produced by the estate together with practical solutions to reduce them.

 

“Airfield Estate continues to be a very carbon-conscious organisation with sustainability at the heart of all its activities. The carbon footprint of our energy, livestock, water, waste and land management has now been measured and we are accelerating our journey to reduce our footprint . The goal is to reduce our overall carbon footprint by 25% by the end of 2021” said Grainne Kelliher, CEO, Airfield Estate.

 

The 2021 goals set to reduce Airfield’s carbon footprint are as follows:

• Decrease Waste by 46% (improve waste segregation, on site composting and a reduction of waste to landfill)
• Decrease Electricity & Gas Consumption by 26% (implement additional energy saving practices)
• Decrease Vehicle Fuel Consumption by 7%
• Implement site wide Regenerative Land Management practices (enhance biodiversity and increase carbon sequestration)

 

“We would like our annual pass holders and visitors to know that when they are visiting Airfield Estate that they are visiting a low carbon and sustainable environment. As measures are implemented to help reduce the carbon footprint of our activities, we will highlight these as “sustainable stops” on the paths around the site. We want people to understand the concept of small changes can mean big impact, to leave the estate inspired to make changes in their homes and workplaces to reduce their own carbon footprint. Additional rainwater harvesting, improved solar technology and regenerative land management practices will feature in these initiatives. We are publicly declaring our carbon footprint and communicating our reduction journey so that others can learn from our experience and feel empowered to follow suit” continues Grainne.

 

For more information on Airfield Estate please visit www.airfield.ie

SKIBBEREEN'S CLAIRE ENJOYS ‘SWEET’ TASTE OF SUCCESS

 CLAIRE ENJOYS ‘SWEET’ TASTE OF SUCCESS

 

Skibbereen pupil winner in Fyffes search to find new banana dessert recipe

 

Fifteen-year old Skibbereen pupil, Claire Griffin is enjoying the ‘sweet’ taste of success having been chosen a top winner in the recent nationwide search by banana importer Fyffes to find a new mouth-watering dessert that has a banana as its key ingredient.

 

Responding to the invitation fronted by celebrity cook, Donal Skehan, Claire was amongst a large group of what the popular television presenter called ‘creative and inventive meal-makers’ who accepted his challenge to design a desert that could become a meal-topping choice on tables around Ireland and abroad.

 

A dedicated home economics pupil, currently studying for her junior certificate, Claire is joined at Skibbereen Community School by her mother Mary, who works as a special needs assistant, whilst father Brendan is a stonemason builder. The middle child of three, Claire’s older brother Daniel is studying for his leaving certificate and younger brother Michael is in second year. An avid baker since a young age, Claire has ambitions to be an dietitian when she leaves school. In addition to her passion for cooking and baking, Claire is a committed member of Skibbereen Rowing Club.

 

In creating her prize-winning entry, which she names ‘hazelnut and chocolate caramel cake’ and which won the ‘Best Junior Baker aged 13 – 17’ category, Claire combined a delicious fusion of banana, and caramel, all topped off with a mouth-watering, chocolate-flavour icing, grated chocolate and chopped hazelnuts.

 

Devised by Fyffes to mark the annual National Banana Day held recently, the invitation to ‘design a dessert’ was in-line with a similar event which took place last year when the challenge was to capture the national lockdown-relieving popularity of home cooking by asking Ireland’s bake-at-home families to come forward with new and innovative recipes for banana bread.

 

Complementing what he called ‘the exceptional level of skill’ revealed by all who took part in the Competition, Donal Skehan said: “the success that Claire has achieved reflects the dedication and devotion she puts into her baking and the obvious enjoyment she gets from it “.

 

Responding to the widespread level of interest that the event has generated amongst the public, Fyffes marketing manager, Emma Hunt-Duffy said: “what’s really exciting to see is the increasing number of young people now taking part in the competition; it’s fantastic that our baking challenge appeals to the next generation of cook-at-home enthusiasts”.   

 

“Also noticeable is the extent to which entrants are willing to experiment in finding new ingredients and taste combinations, especially when formulating recipes to suit those with particular taste preferences and those with allergies or other dietary needs,” Ms. Hunt-Duffy added.

 

Other category winners in the competition are: 11 year-old Clíodhna Mulkearns from Letterkenny (Best Junior Baker under 12 years); Roisin Gallagher from Drumcondra, Dublin (Best Ingredients); Brianna Turner from Ennistymon, Co. Clare (Best Gluten-Free); Alline Isense Dalpiaz from Killorglin, Co. Kerry (Best Styling) and Kirsten Meehan from Stoneybatter, Dublin (Best Vegan).

  

Details of each category winner and their winning recipes can be viewed on http://www.facebook.com/FyffesIreland/

  

A Quart of Ale± #46 On the craft journey with IPA, hazy, tropical and session.

A Quart of Ale± #46

On the craft journey with IPA, hazy, tropical and session.

Blacks The Session IPA 3.5%, 330can Bradleys

It’s a light yellow colour and the haze seems well populated by bubbles. Aromas are floral from the hops. And it is refreshing immediately on the palate. Light and crisp, excellent play between malt and the hops, citrus character and good dry finish. They recommended trying it with Spicy Chicken wings. Reckon it could do much more than that.

And for sure, you’ve got to put this on your session shopping list, ideal for those relaxing spells in the back garden or the beer garden. As they say themselves, “A taste of summer that’s available all year round!”

Between lockdowns last year, we had been driving around West Cork and were feeling the July heat. A cool glass of water, from reception, helped immediately on arrival at the Celtic Ross Hotel and our order for a couple of Blacks Brewery Session IPAs was soon delivered to our room and we enjoyed them! Revived, we took a short walk in the direction of The Warren. Enjoyed that beer and enjoyed this one as well.

They say: Packed full of hoppy goodness, and at 3.5% abv, it’s the ideal beer for days when you’re in the mood to drink a few. A Session Ale that’s light and crisp in character with a streamlined malt structure, and the addition of new world hops bring floral, grassy and orange zest aromas to life. 

IBU 60

Hops: Cascade, Citra

Released: 2014

Available: 500ml bottle, 330ml can

Rising Sons Fandango Hazy IPA 5%, 440ml can, The Poor Relation hatch

I’d possibly be missing out on the cans from Rising Sons but for the hatch outside the Poor Relation pub on Parnell Place. Down town the odd weekend evening to collect Take-outs, it is easy to spot the hatch (and not too easy to pass by). As Rising Sons and Poor Relation share ownership, they sell the cans here and it was here that I got my Fandango.

It is the third of the brewery’s beers to be canned and is a 5% hazy oatmeal IPA. Colour is a yellow/gold and, through the haze, you can see quite a lot of bubble activity. The white pillowy head is not very long-lasting. Citrus seems to lead the aromas which are quite modest. Flavours in the palate are more exotic and include passionfruit and grapefruit along with smooth and juicy mango. This well balanced beer has a lovely soft mouthfeel and it is very easy drinking, a very pleasant drink indeed.

Brewery GM Judy tells me they’ll have added the 5th Horseman, a low ABV session pale ale, by the time you read this. And the initial quartet will be joined in mid May by the return of Mayhem, a hoppy saison. Think you’ll be seeing me at that hatch again!

• We reviewed Changeling and Dreamcatcher, their first two cans, here.   Of course, the two were bought at that hatch!

Whiplash Ratio IPA, 6.2%, 440ml can* 

Very hazy lemon is the colour of this Whiplash and the bubbly head is short. Quite a bitter nose on this one, including citrus and pineapple, even savoury hints.

Flavours follow along the same lines on the pretty dense palate and, in addition, “the dry hopped to hell” Sultan and BRU-!bitterness, kicks in. Quite a mouthful, not to be rushed, as a sip will go a long way with this complex customer. Leave the last sip or two though - some lurking sediment! Their beers are unpasteurised, unfiltered.

They say: Not like us not to pepper your week with some big hoppy bangers so here’s Ratio. We’re pushing our mash filter to its limits here, packing this grist out with 50% Oats and Wheat while leaving just enough room for some Barley to really fluff and cream this silly thing up. Heavy additions of Columbus, El Dorado and Chinook in the Whirlpool, fermented on peachy and soft bodied London Ale III then dry hopped to hell with some favourites of ours – Sultana (formally Denali) and BRU1 at 20g/L….It’s a belter of an IPA. 

Geek Bits:

ABV 6.2%

440ml Cans

Artwork by Sophie Devere

Maris Otter, Wheat Malt, Oat Malt, Carapils, Sultana, BRU-1

 

O’Hara’s Tropical IPA, 7.2%, 500ml bottle via Radical Drinks

Amber’s the colour of this hazy IPA from O’Hara’s, an IPA with a 7.2abv.  Lots of hops here and you’ve also got oats, wheat and barley malts. Aromas have citrus and mango and more. And the palate overflows with flavours of citrus, mango, tangerine and papaya, as the beer lives up to its name, with a superb balance. And the finish is long, fruit and floral notes contributing all the way.

There’s the usual density associated with high ABV beers but this is no black hole, smothering everything. It has been well made, well orchestrated, allowing both malts and hops to star together, not the Planets by Holst exactly, more like Harmonies by O’Hara! No clashing extremes here, not with that superb balance.

They say: A golden, hazy, yellow coloured beer with a malt base due to the addition of oats, wheat and barley malts that is brewed using plenty of our favourite hops including Mosaic, Azaca, and El-Dorado. A juicy, malt,  sweetness is complimented by additional flavours from dry hopping with Citra and Mosaic hops.

Geek Bits

Style- IPA
ABV- 7.2%
Plato °-17°
Fermentation- Top fermentation
Availability- Bottle 50cl

Serving Temperature 6-8°C
Food Pairing- Works incredibly well with Tomato and Sourdough Salad and Blue Cheese.
Glass - O’Hara’s Irish Craft Beer conical glass

 

* sample

Botanical Themed Afternoon Tea to Call & Collect from The Montenotte Hotel

 Botanical Themed Afternoon Tea to Call & Collect from The Montenotte Hotel 

 

Over the past few months, have you been yearning for dainty finger sandwiches, fluffy scones and mouth-watering desserts and treats? Fear not, this May Bank Holiday weekend, The Montenotte Hotel has a unique and exciting way for you to treat yourself, your family or friends from the comfort of your own home as we finally welcome back summer.

“May Day” has been celebrated in Ireland since pagan times as the feast of Bealtaine. Traditionally, bonfires were lit to mark the coming of summer and to grant luck to people and their livestock. We do not do bonfires anymore, but it is the start of summer and you can have CAKE, as you enjoy your weekend at home with some of their tasty delights.

 

The team at the hotel led by Executive Head Chef Tabrez Shaikh, have enhanced their hugely popular Call & Collect Afternoon Tea and created a specifically themed Botanical Afternoon Tea for you to enjoy with your loved one with influences from the Victorian sunken gardens at the hotel including lavender and rosemary.

Like the real thing, this Botanical Afternoon Tea will be placed on a bespoke three-tiered carryout box. Priced at €55, it designed to lavishly delight two people. 

The menu is fresh, light, herbal and has an amazing blend of sweet and savoury and includes,

The Montenotte Battenberg, Lavender & White Chocolate Posset, Rosemary Infused French Chocolate Tart, Lemon Macaroon, Carrot & Mascarpone Cupcake, Herb Infused Bun, Bertha’s Revenge Sloe Gin & Plain Scones Savoury items include, Lemon Balm Chicken, Coronation Prawn, Black Forest Ham, Creamy Hen’s Egg, Cream Cheese & Walnuts.

 

You can add a bottle of “LOUIS PICAMELOT, BLANC DE BLANCS BRUT NV FRANCE” all for €95 which is the perfect aperitif.

General Manager of The Montenotte Hotel Brian Bowler said,

“We are delighted to be able to deliver on our promise to #stayunique by offering another way for you to celebrate the May Bank Holiday weekend in the comfort of your own home and enjoy our new Botanical themed afternoon tea. We hope it will provide some comfort to those of you seeking a semblance of normality amidst the current environment”

The Botanicals Afternoon Tea for Call and Collect is available throughout the May Bank Holiday weekend on Friday 30^th April, Saturday 1^st, Sunday 2^nd & Monday 3^rd May with collections from 12noon to 3pm daily.
To book online visit TheMontenotteHotel.com or call 021 4530050

For more on The Montenotte Hotel visit TheMontenotteHotel.com 

 

Wild Hogs Food Truck and the Marina Market

Wild Hogs Food Truck and the Marina Market

Met Eireann are forecasting sunny weather for the next few days, the kind of weather that will tempt many down to the Marina and a visit to the market there. I did just that last Wednesday and I can tell you no dinner was needed that evening as the "Ze Octoberfest" (on the right below) was all the fuel that was needed until the following morning. The one on the left, The West Cork Gourmet Sausage Bap, was CL's choice, another winner.

Two specials from the Wild Hogs Food truck    

The Marina Market

"Cork's new weekend food and craft market. Check out our social media pages for all updates. Meanwhile Guji Coffee Bar and Wild Hogs Food Truck open every day, plus extra stalls every weekend!"

The paragraph above comes from the market's website but the set-up time-wise seems quite flexible. Not alone were Wilds Hogs and Guji Coffee doing brisk business when I called last Wednesday but there quite a few other food stalls open, including the likes of Ardsallagh Cheese,  Bufalina, Burnt Pizza,  The Sultan and Young Plant Superfoods. There are a few grassy banks around and people were taking the sun and enjoying their grub there. Guji are outside the building on the Centre Park Road side. When we looked inside, we could see nothing in the "cavern" from the door. But don't back away - the midweek stalls are down at the far end! More info on the market's Facebook page here. Regular updates too on the Wild Hogs page here. By the way, the weekend stalls feature much more than food. Be prepared to be surprised!

The Ardsallagh menu

Chef Richard Milnes is the man behind the Wild Hogs truck
and he uses local pork from the Allshire family farm in Rosscarbery

Tempting stuff from the East Cork goats cheese producer.

Quite a selection of pizzas here

Lots of room in this huge building. Expect it to be busier at the weekend. It is an easy walk from
the City Hall. If you are coming by car, continue on down the quay and you'll find a
large parking area at the back of the market.

Thinking Outside The Bottle With Stonewell Cider. This cidermaker successfully uses hops in his product. Even rhubarb!

Thinking Outside The Bottle With Stonewell Cider

This cidermaker successfully uses hops in his product. Even rhubarb!

Daniel Emerson - more than a cidermaker😉😋

Let us start with the hops. At a recent discussion featuring three cidermakers on BeoirFest, Stonewell’s Daniel Emerson was asked how his stunning Tawny came about. Through a collaboration with local brewer/distiller Sam Black was the answer. “El Dorado hops added complexity and helped balance the extra sugar. “ The initial cider, made with Dabinett and Michelin apples, was bitter and the extra sugar came via capitalisation where sugar was added after fermentation, bringing the ABV to 15%.

The final product is an opulent, complex cider, and has been compared to sweet wine and sherry. Stonewell advise using it as “a slightly chilled aperitif but equally cheese or dessert accompaniment”. At the Ballymaloe LitFest 2016, expert Pete Brown (author of World’s Best Cider) was impressed after tasting it and said it reminded him of a Canadian Ice Cider, “beautiful’.

Daniel explained: "At the end of the process, the cider is very sweet, like an apple ice-cider. We decided to counteract this by passing it through Eldorado dry hops. The result was very good and the Tawny has proved remarkably successful.” And we could all see why. And you can still see why as it is still going strong. I’ve got the 2018 vintage on my desk here!

Cidermakers are regularly experimenting but Davy of Tempted, also on that Beoirfest talk, cautioned about doing it too soon as a producer. “You’ve got to put decent roots behind you and then move on to more refined products like Tawny.” 

I first came across Davy’s excellent ciders in Cahir in 2013 where his dry won out in its class (very competitive, as many cider makers were showing that day). Davy is now getting a name for his barrel-aged ciders and praise too. “Fantastic, incredible character,” enthused Daniel as he tasted the latest bitter-sweet from the Lisburn man.

So back to the story of apple and rhubarb. Back to 2016 where Stonewell’s Rós Cider beat off stiff competition from food and drink producers all over the island of Ireland to be awarded the coveted Supreme Champion title of the 2016 Blas na hEireann, the Irish Food Awards.

Geraldine Emerson from Stonewell Cider at the time: “We use all natural ingredients. The Rós cider has a very pure, clean taste. This award is great because it is recognition for all the work that goes into making it. We’re delighted.” By the way, Davy’s Tempted were also winners on the day!

Rhubarb was and is used in Rós. A local producer offered a lot of it to Daniel. He began to wonder what to do with it and decided to incorporate it in cider. But “extracting juice from rhubarb is a nightmare”. Still, he persevered and it too is still going strong. “You got it right,” declared Liam of Legacy, another cider-maker on the BeoirFest discussion. By the way, Davy is having success using Elderflower in his cider. No wonder himself and Daniel have a great respect for each other!

Recently I got a delivery of tins and jars of tuna from Donegal’s John Shine. I had read somewhere about tuna being used with Mozzarella and that became our focus. Yellowfin Tuna belly in olive oil was the chosen can. A quick trip to the local Dunnes Stores saw us get the Macroom Mozzarella. And then I thought that I had, thanks to my support of the Beoirfest show, a couple of bottles of Rós. One was quickly produced. Well, the Rós got on so well with the tuna and the cheese you’d have sworn they were made for each other. 

It isn’t all about the booze at Stonewell where Daniel and his team produce a really excellent non-alcoholic cider called Stonewell 0%.

I was delighted with the 330ml bottle that I recently bought in the local O’Donovan’s Off Licence. Light gold colour, no shortage of bubbles rising up. And there’s a fresh fruit aroma. The first thing you notice in the mouth is that this is refreshing, it is dry, crisp, and very much a real cider, a terrific drink after a long walk or a drive. And, of course, you can have a few of these and still drive. They have used typical bittersweet apples here so it’s not lacking in flavour, on the contrary. Very drinkable and very acceptable. Fit for purpose, for sure.

So how do they do it? “Traditionally we’ve been an alcoholic beverage maker, namely cider. So in order for to us to produce a non-alcoholic beverage we’ve had to go back to the drawing board and return to our studies to find out what was the best way to square this circle. Instead of simply trying to make a concoction with fresh apple juice, we opted for the more complex route of removing alcohol from a normal cider.

We fermented a cider using typical bittersweet apples. Once fermented we then used a process of osmosis, or to be precise reverse osmosis to extract the alcohol from the cider. This leaves a lot of the characteristics created by the fermentation process but with the added bonus that there’s no alcohol. At this stage of the process the cider is still “dry” in other words contains no sweetness, so to finish off this blend we add a small amount of apple juice which broadens the mouthfeel…. Made and blended by us in Cork, Stonewell 0% is a refreshing alternative for all those looking to avoid the sickly sweet mocktails or fizzy rock shandys at a social occasion.”

I have tasted quite a few non-alcoholic Irish beers and Irish ciders at this stage and it seems to me that the cider-makers, with Stonewell and Highbank (with their Drivers Cider) showing the way, have made a better fist of the "style" than the beer makers!

* It's not just "exotic" ciders at Stonewell, by the way. They also make classic dry (dry was reported by all three on the Beoirfest as the best seller) and a medium dry along with various specials. More info on their website here.