|September sunshine on the menu. (Sage photo)|
- World's Best for Eight Degrees Brewing's Howling G...
- Top Wines. With Reviews & Irish Stockists.
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Ireland's Great Producers, Great Tastes
- The Good Value Wine List
- Special Nights at Richy's for A Taste of West Cork
- O'Hara's to Steel the Show at Another Love Story 2...
- Cork's Only Bulb Day & World Honey Bee Day
- What’s on the menu at the Waterford Harvest Festiv...
- ROKU- Premium Japanese Craft Gin
- Ireland’s first Oyster Experience opens in Sligo t...
- 10th Annual Waterford Harvest Festival. Celebratin...
- India’s ancient soils and Europe’s modern winemake...
- The BIG Eggsellent Breakfast
- Top Posts, last 12 months
- Blog Policy
Thursday, August 24, 2017
Amazing Week Coming Soon
Cork County Mayor, Declan Hurley, was in the Malthouse of the Midleton Distillery last Tuesday to help launch FEAST, the East Cork Food and Drink Festival. The Mayor, well used to the Taste of West Cork Festival, encouraged those involved in FEAST to keep it local.
Kevin Aherne spoke on behalf of FEAST and he too stressed that provenance had to be a key factor in the festival. Not too much point in a local food festival unless the local food and drink is at the heart of it.
This is the first time that the former Midleton festival has been marketed as FEAST and the hope is to spread it even further in the East Cork area in the future. And to do that, even more sponsorship will be necessary.
For now, the committee are grateful for the help coming from Irish Distillers, Cork County Council, Secad, Red FM, Taste Cork, Ireland’s Ancient East, Jim Crowley, Midleton Park Hotel, Market Green, Ballymaloe Relish, East Cork Journal, Pallas, Sage, Cully & Sully and Wiser Recycling.
The cooperative spirit behind the venture was well illustrated on the menu for the evening and we enjoyed a lovely four course meal in the Malthouse. The Farmgate produced the starter, a delicious combination of Ballycotton Seafood smoked salmon, crushed mint potato salad, caper and citrus dressing.
No shortage of wine as the evening progressed to the Ferrit and Lee main course: Beef feather blade marinated with Jameson, fondant potato, celeriac purée, roast onion, baby carrots and thyme jus. Perfect.
Conversation left and right at this stage, live music too, as dessert appeared, courtesy of Sage: Sixty four per cent Midleton chocolate delice, brittle, butterscotch. Say no more!
And on then to the Malthouse cheese board: Ballinrostig Gouda, Bo Rua Cheddar, and Ballymaloe Chutney. And we finished as we had started. With whiskey. On arrival, there was the perfect Jameson serve with ginger ale and lime. And the finalé was a glass of Black Barrel, one of my favourites from Jameson, so called because the barrels are well charred!
Thanks to Irish Distillers, John Wall, Frank Murphy, Village Greengrocer and Wilkies Chocolate, who also had an input in the meal.
Time for the taxis then and to look forward to the big week that begins on Monday, September 4th. You can see the daily highlights here http://www.corkbilly.com/2017/08/feast-in-east-midleton-festival-expands.html, lots of evening meals.
But the closing Saturday, beginning in Midleton at 11.00am is a big day and is indeed billed as the major event. The main street will be packed with stalls and, this year, you’ll have a long table to sit down, relax and eat some of the goodies on sale. No doubt there’ll be tasty bites too from the restaurant tent and the farmers market. And the children will have their own area with music shows, puppets and amusements.
And the FEAST demo marquee has a long list of demos including one with Justin Greene on Bertha’s Revenge Gin, a sourdough demo by top baker Patrick Ryan, a seafood masterclass by Ciaran Scully, an invite to her kitchen by Lilly Higgins and then a East v West cook-off between Kevin Aherne and Marin Shanahan (Fishy Fishy).
If you still have any energy left, then get yourself into the courtyard in Sage on Sunday for a #12 mile BBQ with music, fun and a “BBQ that Midleton has never seen before”.
Thursday, March 12, 2015
Taste of the Week
Cully & Sully Lentil & Smoked Bacon Soup
The latest Taste of the Week is packed with flavour and makes for a great lunch after a rainy midweek morning. Full of goodness too as Lentils provide “plenty of protein, cholesterol-lowering soluble fibre and about twice as much iron as other legumes”. Cully & Sully provide lots of information on their packs and even a recipe on this one where you can combine chickpeas with the soup.
Cully & Sully have a big range of soups and also do Hot Pots and Pies, all widely available. Check it all out here, either before or after enjoying our Taste of the Week!
Thursday, February 12, 2015
Cully & Sully’s Heart Soup
Helping Ireland’s Little Hearts
You’ve got to love this: two good things in the one package from Cully & Sully.
First - they've come up with a Magic Bean Soup. It is good for your heart.
Second - it is good for someone else too. Cully & Sully have pledged a donation from sales of this limited edition to the Heart Children Ireland charity, a support group for parents and families of children with a Congenital Heart Disorder.
The Limited Edition Soup has just launched ahead of Valentine’s Day with Cully and Sully hoping, in this traditional time of love, to raise awareness of the charity who do their work nationwide with no government funding. So keep an eye open over the next while for the distinctive black and red package and spread the love!
And the soup? Well I’ve just had a sample and it is red, robust and warm, perfect for these end of winter days. Great flavours and texture and packed with healthy beans (cannellini and butter) in a tasty tomato broth.
So there you are, two good reasons to try this top notch soup.
First - you’ll enjoy the soup, and so will your heart.
Two - you’ll also enjoy helping Ireland’s little bravehearts.
Tuesday, August 30, 2011
Chef Factor is back for 2011!
|L-R: Sully, last year's winner Christine Crowley, Rachel Allen and Cully.|
Colum O'Sullivan, of Cully & Sully, has been in touch with the news that the Chef Factor is to return this autumn.
"We’re proud to say that its return has been widely tipped as one of the hottest events in food to watch out for this year. The prize is the same as last year- a place on January’s coveted 12 week Ballymaloe cookery course including accommodation, together worth over €12,000 euro and will include two weeks with myself and Cully to learn the ways of the food business. Lat year's winner Christine is doing really well now, running her own tearooms and everything!"
"Again we’re really trying to get across that Chef Factor is for anybody who wants to learn how to cook and develop their own career in food. You don’t need to be a good cook to enter as the prize is professional training in one of the world’s leading cookery schools. We are simply looking for someone who really wants to win this once in a lifetime opportunity. You can enter anything you like-from beans on toast to a risotto, from steak to a cake!"
"We are also trying to remind entrants that Chef Factor is not all about online votes, as while three finalists will be determined by public vote, two wildcards will be handpicked by Cully and I to go through irrespective of votes and all finalists will be on an equal footing at the final. Everybody stands a great chance of winning the top prize!! Entrants are accepted from September 5th, 2011 and the winner is expected to be chosen in Ballymaloe on Saturday the 26th of November."
Entering is the same as last year- EASY PEASY! All you have to do is upload a simple photo of a dish with the words “Cully & Sully” somewhere in the image and submit this to cheffactor.ie along with a brief explanation of the dish and the reason why you deserve to win!
Monday, December 13, 2010
Colum O'Regan, Horizon Organic Farm, Supplier to Just Food
BLESSED BE THE SOUPMAKERS
Three cheers for our artisan soupmakers. They make us full. They make us warm. Especially these cold days.
I’m thinking of three in particular: Just Food , Flynn's Kitchen and Cully & Sully. And they don't stop at soup. They also make other delicious products – just click on their sites to check it out.
I recently picked up a
Sunday, November 14, 2010
Níl aon tinteán mar do thinteán féin.
With so many top class food producers now operating in the area, plus the English Market on our doorstep, eating in can often be every bit as good as dining out.
Take last night for example. We have some brilliant soup makers locally, including Just Food in Cobh. Just a few miles over the road, we have Cully and Sully and it was their White Winter Vegetable Soup that we picked up in Dunne’s Stores. This winner of the Global Sial D’Or, for the World’s best new product, is made largely from potato, onion, celeriac, parsnip, leek and cauliflower and the Ballymaloe traditional essentials butter and cream.
The outside of the 400g pack, by the way, is packed with info and even a recipe and all for €2.49. Just pop it in the micro-wave for a few minutes and you have a gorgeous starter.
The main course, Mediterranean Fish, took a bit longer. Got some lovely hake from Ballycotton Seafood in the Market. The recipe came from the packed November edition of Easy Food, which cost just €3.00 and is well worth it. The other easily obtained ingredients were: cherry tomatoes, red onion, olive oil and basil pesto. This was satisfying dish and simple to make. Compliments to the chef and to Easy Food, not to mention the hunter gatherer!
We normally drink white wine with fish and we tried out a bottle of Adria Pinot Grigio 2009 (one of the new range being imported by Wine Alliance and available in quite a few outlets, including Bradley’s in North Main Street, for €9.49). It is an excellent example of this Italian wine and a great match for the hake.