A must-try for hop lovers. Lough Gill Rising Wind CGX IPA, Beer of the Week

Beer of the Week

Lough Gill Rising Wind CGX IPA, 6.2% ABV, 440 ml can, Bradleys

a must-try for hop lovers

There’s a new vista recently on the horizon and gaining the attention of craft beer producers. Lough Gill was among the first to use the Vista CGX hops with  Rascal Brewing also using it in their excellent Empire Haze. 

Both the Lough Gill and the

SECRETS FROM THE CALOR GAS CHEF’S THEATRE- DERRY CLARKE, EXECUTIVE HEAD CHEF AT THE CLUB AT GOFF’S

 PRESS RELEASE

SECRETS FROM THE CALOR GAS CHEF’S THEATRE
DERRY CLARKE, EXECUTIVE HEAD CHEF AT THE CLUB AT GOFF’S

 

With the countdown to the Taste of Kildare Festival of Food & Drink well underway we caught up with Derry Clarke, one of the well-known chefs who will share his chef’s secrets in the Calor Gas Chef’s Theatre at this year’s event.

 

Derry is one of 12 exciting chefs who will cook a

Taste of the Week. Gubbeen Farmhouse Cheese

Taste of the Week. 

Gubbeen Farmhouse Cheese (with dates)

Taste of the Week (not for the first time) is the iconic Gubbeen Cheese from West Cork.
The cheese is even better when paired with these fresh and delicious Yogi Yousef dates.
Both were purchased in the local Dunnes Stores.

Good times and great beers in Baltimore. Meet Cape Haze. Beer of the Week.

Beer of the Week

West Cork Cape Haze West Coast IPA, 4.7% ABV, 500 ml bottle, Bradleys

Good times and great beers in Baltimore.

Love the golden colour of this West Coast IPA and its bubbly white head above the haze. From Ireland’s most southerly brewery, it is refreshing and fruity with hints of orange and pine. It is unfiltered, is vegan-friendly, and Very Highly Recommended as are all of our

Frizzante and biodynamic. A bottle full of fun. Maule's Garg’N’Go Garganega from Veneto

Garg’N’Go Garganega Frizzante Veneto (IGT) 2022, 11% ABV

RRP: €25.90. Stockists: 64 Wine, Greenman Wines, Bradleys Cork, Le Caveau online

Garg’N’Go. Frizzante and biodynamic. A bottle full of fun

I met Francesco Maule in Dublin some seven years. He was quite proud, and rightly so, of his very young ‘Garg’n’Go, Veneto Frizzante IGT, “the only one with

Delicious meal at The Lodge. Go South and enjoy top-notch cuisine with flavours from the East, near and far!

Delicious meal at The Lodge. Go South and enjoy top-notch cuisine with flavours from the East, near and far!

From Mumbai to Myrtleville, Indian chef makes mega impression in Cork coastal village.

There’s been a distinctly Eastern feel to menus at The Lodge in Myrtleville, so much so that it was nicknamed Curryville. Not just Eastern, hints of

Michelle Darmody Launches Her First Children’s Book. Seed to Supper: The Journey of Your Food from the Ground Up

Michelle Darmody Launches Her First Children’s Book,

Seed to Supper: The Journey of Your Food from the Ground Up

Seed to Supper: The Journey of Your Food from the Ground Up. 

Written by sustainable food education expert Dr Michelle Darmody (above), the book takes young readers through every stage of food’s journey from its start as a seed in the soil to the table via the kitchen and everything – and everywhere in between. Published by boutique publishing house Nine Bean Rows and illustrated by Ruth Graham, it’s available from 29th August, RRP €20.

The 128-page hardback book features bite-size information, DIY activities, interesting anecdotes and fascinating facts to help 9 to 12-year-olds learn, grow, cook and eat their way to a better planet.

Young readers will learn how to grow, buy, and cook food while also learning how what we eat affects the world we live in and how people eat and share food at dinner tables around the globe.

Featured recipes take inspiration from all cultures and help promote connectivity through food, with favourites including a universally loved and easy Magic Tomato Sauce, a Big Pot of Chilli, Rice Paper Rolls, a vibrant Kale, Golden Raisin and Parmesan Salad, and a gorgeous Apple and Blackberry Crumble. Seed to Supper is a fun and engaging read, it’s packed with DIY activities from growing a seedling and building a bug house to being a food miles detective to see how far food has travelled to get on your plate.

Michelle describes Seed to Supper as a true labour of love, saying, “I love food. I love eating it, cooking it, learning about how it grows and seeing where it comes from. I have put this love into writing Seed to Supper. It is the culmination of five years of research for a PhD and many years of experience working in food and education. It’s full of information that will help kids in the garden, in the kitchen, or around a table. It also talks about how food connects people, no matter what part of the world they come from. I hope it will also encourage early conversations about food marketing to children, the environmental impact of food waste and what the future of food could look like.”

Seed to Supper: The Journey of Your Food from the Ground Up by Dr Michelle Darmody is
available from Thursday, 29th August, RRP €20, from all good bookshops and many independent retailers around the country and online at ninebeanrowsbooks.com.

media release

Calor Gas Theatre will provide lots of culinary excitement during the harvest season at Taste of Kildare.

 press release

Calor Gas Theatre will provide lots of culinary excitement during the harvest season at Taste of Kildare.

                                                      20-22nd OF SEPTEMBER AT NAAS RACECOURSE

Brian Fallon and Aine Mangan Into Kildare.

The 2024 Taste of Kildare Festival, set for September 20th to 22nd at Naas Racecourse, is gearing up to be a fantastic weekend of food, music and entertainment. The festival has been billed as Kildare’s biggest restaurant with the harvest season inspiring many of the dishes and seasonal produce on offer. This exciting culinary event has been created by Into Kildare, the County Kildare tourism board and is supported by Ballymore and Kildare County Council’s Local Enterprise Office who will also feature a rich tapestry of local food producers with over 100 different market stalls.

12 of Ireland’s top chefs will showcase their culinary prowess over the weekend and will hold various demonstrations in the Calor Gas Chefs' Theatre. Each chef brings their own unique culinary expertise and will create their signature dishes, offering a unique fusion of flavours and techniques. The star-studded lineup of chefs who will do talks and demonstrations over the weekend includes Rachel Allen, Derry Clarke, Gary O’Hanlon, Ross Lewis, Martin Shanahan, Natalie Collins, Jordan Bailey, Holly White, Mindi Keane, Duro Vdovic, Graham Herterich and Melissa McCabe. This interactive kitchen will offer festival goers a front-row seat to culinary expertise, displaying a unique fusion of flavours and cooking techniques.

Workshops and various talks will also take place over the weekend on the ‘Talk Stage, Powered by Eir’ – here the audience will get to enjoy all kind of workshops and have the chance to hear from some of the best producers, food photographers, tablescapers and culinary talents in the country. Eir also have an award up for grabs for the Best in Taste, that is the best dish or product at Taste of Kildare and that will be judged by an Eir representative together with an Into Kildare judge over the festival weekend.

Duro Vdovic Head Chef Fallon's of Kilcullen

Newbridge Silverware, which is famous for its Vintage Afternoon Tea has teamed up with baker, Graham Herterich who will prepare a special afternoon tea inspired by Newbridge Silverware’s ‘Silver Restaurant’.  The afternoon tea will be served on vintage delph, complemented by Newbridge Silverware’s famous cutlery and tableware which has been made on site at the Newbridge factory since 1934. Graham Herterich rose to fame as ‘The Cupcake Bloke’ many years ago and has grown a loyal customer base with his stunning baked treats. He now runs a highly successful bakery in Rialto and is a regular on television.  Aswell as created the vintage afternoon tea, Graham will be in the Calor Gas Chefs' Theatre on the Saturday of the festival and will host a fun, baking masterclass with kids on Sunday.

Brian Fallon of Fallon’s of Kilcullen who is a board member of Into Kildare and is also very involved in the organisation of the festival together with Avril Bannerton, Taste of Kildare Festival Director said, “Fallon’s of Kilcullen will have a Pig & Pints Experience on site in collaboration with Orchard Thieves Cider. Dermot Allen from Wine Tavern Farms regularly works with Fallon’s of Kilcullen during the year and has his own rare breed of pigs. He has been providing pigs on a spit for many happy wedding guests over the years at and he will be serving it up for visitors at Taste of Kildare this year. This succulent pork will be paired with the cool, apple cider from Orchard Thieves – it’s a match made in heaven and is the perfect taste of the harvest season.”

He continued, “Friday night of the festival celebrates the very best of autumn. The 5-course tasting dinner called ‘The Harvest Dining’, fine dining experience is already sold out, but we have lots going on for groups including the BBQ experience.  September is also ‘oyster season’ and we have amazing seafood from the Saltee Buoy, while an oyster bar by Oysam Oysters will be located right beside The Kildare Village Sip and Savour Champagne Bar.  Friday night will be a great night out for a group of friends or work colleagues and with live music by Smash Hits and Superfly and even line dancing the craic will be mighty!”

Saturday night features music by The Victory Dolls and the global sensation ‘Bingo Loco’ which has flipped the traditional game of bingo on its head and turned it into an interactive stage show, complete with dance-offs, rave rounds, lip sync battles, throwback anthems, confetti showers, and prizes. Taste of Kildare have also teamed up with Bacardí to provide a complimentary cocktail for each Saturday ticket holder. The Bord na Móna family fun day takes place on Sunday and features lots of family fun, face painting and baking master classes for children.

Jacqui McNabb, Head of Enterprise, Tourism and Economic Development at Kildare County Council, also highlighted the festival’s importance, "We are delighted to be a sponsor of Taste of Kildare, we will have over 100 different stalls, producers and artisans in attendance.  Supporting Taste of Kildare provides a significant platform for our local businesses to shine, offering festival-goers a taste of the exceptional creativity and passion that thrives in our culinary community.”

CEO of Into Kildare, Áine Mangan said, “As the festival prepares to open its gates, it is set to not only showcase the gastronomic delights of County Kildare but to also boost local tourism and hospitality, creating lasting memories for all who attend. Into Kildare is delighted to bring this festival to fruition and to support our members which include so many fabulous hotels, restaurants, cafes, gastro pubs and visitor attractions.”

Taste of Kildare 2024 is proudly presented by Into Kildare, sponsored by Ballymore and Kildare County Council’s Local Enterprise Office. Other sponsors include Kildare County Council, Calor Gas, Culinary Food Group, Bord na Móna, Newbridge Silverware, Square, Fitzpatrick’s Mercedes Benz, Kildare Village, Eir and Sysco. 

Tickets are now on sale at www.tasteofkildare.ie/tickets and are priced from €15 for general admission. A bundle ticket priced from €32 per person offers great value and includes admission, two signature dishes from any of the participating restaurants for one session on any one day over the weekend. Pre booking is essential for the bundle tickets. Group, VIP and corporate bookings are available with great offers in place for the BBQ session on Friday night.

The full schedule of events can be seen on www.tasteofkildare.ie which is regularly updated as new restaurants and chefs are announced. Follow @tasteofkildare to keep updated on event news and highlights.   Car parking on site is free and a shuttle service will be available from Naas town centre.  *All tickets are subject to booking fees.

 

Dance in a Can, Pass if you can, and one for the Nelson fans. On the Craft Trail with Hope, Western Herd, Wide Street

Western Herd Siege Pale Ale, 5.1% ABV, 440 ml can

A drink or a dance, "The Siege" is a winner. 

In the early 60s, Ireland’s showbands provided quite a variety of music in the country’s booze-free dance halls. The big-name bands didn’t start

Sun-kissed, silky-smooth and succulent. Purato Siccari Appassimento Rosso.

 Purato Siccari Appassimento Rosso Terre Siciliane (IGP) 2022, 14% ABV.

€17.00 Bubble Brothers.

Sun-kissed, silky-smooth and succulent, with plum and cherry character

Immerse yourself in the warmth of a Sicilian summer with the Purato Siccari Appassimento Rosso, a delightful red blend that bursts with character and tastes of the Sicilian sunshine.

The Art of Appassimento

The name "Siccari" hints at the wine's unique production method. Siccari translates to "sun-drying" in the Sicilian dialect, referencing the Appassimento technique. In this age-old tradition, some of the grapes are partially dried before fermentation, concentrating their sugars and flavours. The result? A luxuriously textured wine bursting with intense fruit character and a long finish.

This particular Appassimento is a masterful blend. Nero d'Avola, Sicily's flagship red grape, takes centre stage at 75%, while 20% Shiraz adds a touch of international flair. A sprinkling of local grapes, principally Frappato, rounds out the blend.

A Feast for the Senses

Pour yourself a glass and be greeted by a captivating ruby robe. Swirl it gently and inhale the intoxicating aromas of ripe plum and juicy cherry. Take a sip, and experience the magic of Appassimento firsthand. The juiciest red fruit flavours explode on the palate, along with a touch of spice and a smooth, velvety texture. Gentle tannins ensure a lingering finish, leaving you wanting more.

Beyond the Bottle: Sustainability and Food Pairings

This impressive vino isn't just about taste. Purato is committed to sustainability, using organic grapes and implementing eco-friendly practices throughout its production chain. Knowing your wine does good for the planet adds another layer of enjoyment. 

As for food pairings, Bubble Brothers suggests this wine as the perfect partner for a hearty meal. Imagine it alongside grilled meats, rich pasta dishes, or a selection of hard cheeses. Purato, pointing to the wine's versatility.

The Verdict: Highly Recommended

If you're looking for a full-bodied, flavour-packed red wine with a touch of Italian sunshine, look no further than Purato Siccari Appassimento Rosso. This impressive Appassimento offers exceptional value for money and is sure to leave a lasting impression. So, uncork a bottle,and raise a toast to la bella vita!

* Back to the label

Terre Siciliane IGP (Indicazione Geografica Protetta) translates to "Protected Geographical Indication." This is a broader designation than Denominazione di Origine Controllata (DOC) and allows for slightly more relaxed winemaking regulations.

** #OrganicItaly

• This post is part of a series on Italian wines made from native grapes and produced by usually small or medium-sized organic wineries. Taking some “guidance” here from the recently published VINO. I may not always net the hat trick but hope to score two from the three each time. I have quite a few lined up but I’m happy to consider any suggestions or help. #OrganicItaly
• See the latest list here.

Beer of the Week. Heaney Irish Stout. Very much in the classic Irish Stout tradition..

Beer of the Week

Heaney Irish Stout, 4.3% ABV, 500 ml bottle Bradleys

Very much in the classic Irish Stout tradition.

Very much in the classic Irish Stout vein, this Heaney bottle is a favourite of mine and has been so for quite a while. It consistently looks, smells and tastes very much as you’d expect.

The colour combination is a black body and an off-white head. Roast coffee certainly leads the aromatics with dark chocolate also prominent. The flavour is rich. It is smooth and the finish is malty (dry and roasted). Glad to say this current bottle proves that the stout is as good as ever. Satisfaction more or less guaranteed.

Very Highly Recommended.

Heaney recommends pairing it with slow-cooked meat dishes (such as beef cheek, feather-blade of beef or shank of lamb) or pair with a rich chocolate dessert. Serve at ten degrees.

They say: For generations, our family farm has been a place of harvest and inspiration. Our beers are for after the graft. Rural thirst quenchers. Brewed and bottled by Heaney Farmhouse Brewery at The Wood, Bellaghy, Co. Derry.

Taste of the Week. Ummera Smoked Picanha

Taste of the Week

Ummera Smoked Picanha

Ummera Smoked Picanha Organic Irish  Aberdeen Angus Beef, to give it the full title, is our Taste of the Week. The product was first introduced a few years back and was awarded the Best New Organic Product at the

Tanora Spritz opens a flood of food memories at The Bookshelf.

Tanora Spritz opens a flood 

of food memories at The Bookshelf.

Fish Fingers

There was Sunday roast but thankfully no sign of Friday Fish on the "CHILDHOOD MEMORIES OF CORK” menu at The Bookshelf in the Elysian at the weekend, the special dinner a part of the Cork on a Fork Festival.

Friday fish back then because the church, in its