Corte Majoli Valpolicella. A classic blend of Corvina Veronese, Corvinone, and Rondinella

Corte Majoli Valpolicella (DO) 2020, 12.5% ABV

€18.00 Bubble Brothers

A classic blend of Corvina Veronese, Corvinone, and Rondinella

Our Tezza Corte Majoli Valpolicella is a delightful choice for those seeking a fresh, fruit-forward red wine with a touch of Italian charm. The fresh, fruity organic red wine boasts a beautiful ruby robe. On the nose, you'll find promising aromas of cherry and red berries. The first sip delivers on the early promise, offering a burst of fresh, fruity flavours balanced by lively acidity. Note, too, the soft tannins. Very Highly Recommended.

This is a food-friendly wine and the producers suggest pairing it with primi piatti (think pasta starters), white meats, and cured meats. But the possibilities extend far beyond. Imagine enjoying it alongside charcuterie and salami, red-sauced pasta dishes, or even pizza. Roasted root vegetables and pork dishes would also be fantastic companions. Wine Folly recommends burgers and roast chicken for a more casual pairing. No matter your choice, this versatile wine is sure to complement your dishes. Serve at 14°C

Tezza's Valpolicella is a classic blend of the three key grapes of the region: Corvina Veronese (60%), Corvinone (20%), and Rondinella (20%). Corvina, with its dark berries and thick skin, forms the backbone of the blend, providing structure and those delightful red cherry notes. Corvinone, once thought to be a sub-variety of Corvina but recently identified as distinct through DNA analysis, adds its own touch (incl;uding enhancing the colour and acidity). Finally, Rondinella rounds out the blend, a common feature in Valpolicella wines.

The winemakers say: ”We are against the present trend of a dolce Valpolicella and Amarone, which many winemakers seem to think the market wants, and we prefer to produce wines to our own principles, .. to age well, and drier.” The Tezza winery is a family affair, established in 1965 by three brothers. Today, their sons – cousins Flavio, Vanio, and Federico – carry on the tradition.

On the craft trail with Whitefield and Mescan. A couple of excellent lagers. Supporting craft brewers every week!

 On the craft trail with Whitefield and Mescan.

A couple of excellent lagers.

Supporting craft brewers every week!

Whitefield Oldtown Czech Style Pilsner, 5.4% ABV, 

500 ml bottle Bradleys

Another high quality beer from leading Tipperary brewery

This Tipperary Czech-style lager is an attractive golden colour with a soft, creamy white head. The clear liquid is well-populated by a multitude of bubbles rising to the top. Low to medium hop elements are noted in the aromas. There is no shortage of flavour, including bready notes, as the beer refreshes the palate and beyond. Ready for another sip! Very Highly Recommended.

Water from their well is used in the Whitefield Brewery and in this beer.. Otherwise, the Pilsner is brewed using all Czech ingredients, including floor-malted Bohemian Barley and Saaz hops, known for their low bittering quality and serving as a traditional and key part of Pilsners, resulting in a smooth beer with a slightly spicy aftertaste.

Whitefield Brewery is well-known for consistently hitting the high-quality mark with its lagers, wheat beers, and ales. Founder Cuilan Loughnane explains: "Our brewhouse was commissioned initially by Pauliner, so it was designed as a wheat beer brewery. The fermentation tanks are low, wide and flat-bottomed to help maintain a consistent flavour profile while using a volatile yeast. It comes as no surprise that our best-selling beers in both draft and bottle are Weiss beers. This makes it challenging to brew drier, hoppy beers, so we focus on malty beer styles with plenty of sweetness. Our core beers are traditional, southern-style German Wheat and lager beers." 

German-style pilsners versus Czech-style pilsners.

German-style pilsners present a pale yellow colour and are frequently unfiltered, resulting in a hazy appearance. The bittering characteristics are more pronounced due to the use of German hops in their production. These pilsners also conclude with a crisp taste, accompanied by a lingering bitterness.

Conversely,  Czech-style pilsners are characterised by a pale gold hue and remarkable clarity. These beers typically exhibit a lower hop profile, relying predominantly on the indigenous Czech Saaz hop, which imparts a distinctive spiciness to the overall flavour profile. Additionally, they are often slightly more malt-forward, providing a crisp and refreshing finish.

Mescan Seven Virtues Lager, 4.8% ABV, 

330 ml bottle, Bradleys

thirst-quenching and ideal to enjoy on its own

Our Mayo-produced lager has a nice typical golden lager colour and billions of bubbles rising to a soft, white head. A bit of citrus and grass (not that grass!) in the aromas. On the palate, it is a bit more than your usual lager. It is crisp and refreshing, making it an easy-drinking beverage. Well worth a try! Very Highly Recommended.

A high-quality lager, then. So what are Mescan doing differently? This may be the answer. Owner-Brewer Cillian explained that his beers take a minimum of 4 months, with the heavy ones getting 6-8 months, whereas your normal craft beer takes just a few weeks from start to counter (can vary from brewer to brewer). While the extra time makes the Mescan more expensive, Cillian believes it is crucial for the quality of the beer.

He also pointed to another, local, advantage. Their water comes from deep underneath Croagh Patrick via a spring well on the farm. The water is soft, which suits the beer styles they brew. “We filter it manually to remove some manganese from the raw water. It’s a physical process – we don’t use any chemicals. “

“Virtues lager was the first in a series of one-off brews. Crisp and slightly dry hopped, a nod in the direction of both tradition and innovation.  Serving Temp 2 - 4 °C.” 

Note that the serving temperature is somewhat lower than usual.

It makes a great aperitif and pairs well with a steak or a bowl of fresh Irish mussels served Belgian-style with chips; it also pairs well with smoked cheese. Did you know that Mescan has a Food Wheel drawn up? Check it out on their website here. 

Ballymaloe Festival of Food 2025 sponsored by Kerrygold, final additions to lineup announced

press release

Ballymaloe Festival of Food 2025 sponsored by Kerrygold, 

final additions to the lineup announced

The year appears to be picking up speed now that the sun is out, and before you know it, it’ll be time for the second Ballymaloe Festival of Food sponsored by Kerrygold, running from Friday 16th May to Sunday 18th May, set against the backdrop of iconic Ballymaloe House and its unique complex of The Grainstore, The Big Shed, and the magical grounds and gardens. The final round of exceptional speakers and participants has just been announced, and added to the already superb lineup are Tim Hayward, Tom Parker-Bowles, George Lamb and Romy Gill MBE, among others.

Award-winning food journalist and broadcaster, and the author of Food DIY (2013), Knife (2016), The Modern Kitchen (2017) and Loaf Story (2020), Tim Hayward is also coming to the Ballymaloe Festival of Food sponsored by Kerrygold. Previously restaurant reviewer and now roaming food writer-at-large for the Financial Times, Tim is a regular panellist on BBC Radio 4’s The Kitchen Cabinet, and has written and presented documentary series on Radio 4 on subjects ranging from modern craftspeople to bacteria. Tim will be on The Butter Club Stage discussing one of his kitchen loves — a good knife — with master craftsman and knife maker, Fingal Ferguson.

Tom Parker Bowles has been an award-winning food writer for over 20 years and is the author of a number of books on food (including the bestselling Fortnum & Mason cookbooks). Restaurant critic for The Mail on Sunday and a contributing editor for Esquire, Country Life, and Condé Nast Traveller, plus a regular judge on BBC’s Masterchef, Tom is the son of Queen Camilla, and will be discussing his most recent book, Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III on Saturday morning at Ballymaloe Festival of Food sponsored by Kerrygold, as well as doing a cooking demo on Sunday in The Grainstore.

Romy Gill MBE brings her vibrant and delicious approach to Indian food to a demo in The Grainstore on Saturday morning, a chance to see one of the UK’s most popular and acclaimed proponents of Indian cuisine in action. Familiar from her many TV and radio appearances, and as an accomplished food and travel writer in a host of publications, Romy’s signature blend of flavour and storytelling will be front and centre on Saturday morning. 

Co-founder of Wildfarmed and GROW, George Lamb spent the first half of his professional career working in the entertainment industry, but following a revelatory breakthrough in 2012, has been figuring out how best to use his influence to make a positive and meaningful impact on society. He founded GROW in 2018, a life skills education programme that works in schools and communities to promote mental wellbeing, physical health and a more hands-on relationship with nature. And then in 2019, he co-founded Wildfarmed, a regenerative food and farming business that is connecting farmers, food businesses and consumers to quality food grown in nature-rich landscapes, in a bid to accelerate the world’s transition to regenerative agriculture. George will be talking all things natural on in the Change We Must Stage on Sunday.

With so much to see and savour, Ballymaloe Festival of Food 2025 sponsored by Kerrygold, is once again packed with cooking demonstrations, pop-up dinners from some of the incredible talent including Jeremy Lee and Fadi Kattan, guided walks, talks, workshops to put your knowledge into practice, tastings and conversations, and all showcasing the very best in modern Irish and international food. 

Ballymaloe Festival of Food is proudly supported by Kerrygold, TikTok, Local Enterprise Office, Cork County Council, Fáilte Ireland, Bord Bia, Pure Cork, Ballymaloe Foods and Cully and Sully with the Scoop and Yarn stage sponsored by Square.

Weekend ticket prices:

• Weekend tickets (all three days): €65 per person

• Individual day tickets: €25 per person

• Evening-only tickets (on Saturday): €12

For more information and to purchase tickets, visit www.ballymaloegrainstore.com.

For full festival lineup see https://www.ballymaloegrainstore.com/ballymaloe-festival-of-food

Ballycotton blessed to have Sea Church, where a top-notch crew transforms quality local produce into dishes to remember.

Ballycotton blessed to have Sea Church, where a top-notch crew transforms quality local produce into dishes to remember.

Fred's Chowder

Fish is prominent in the exciting new menu at Sea Church. And rightly so, as the spacious venue (formerly a school and located next door to a former church) is just a stroll away from Ballycotton harbour. When it comes to preparing fish, Executive Head Chef Fred Desomereux is the perfect man to get the best from it.

And it is not just fish that Fred and Head Chef Marcus O’Meara excel at; they also create outstanding meat dishes. We discovered this during a recent visit, just two weeks after the new team took over. Additional changes include the appointment of Sandra Biret-Crowley as restaurant manager. Many of you know that Sandra has spent several years as sommelier at the Hayfield Manor and, more recently, at the Castlemartyr Resort.

Sea Bass on the bone

Fred, who first worked in Ballycotton some 25 years ago, has since been cooking up a storm in places such as Greenes and Quinlans (both in Cork City). He has always had a particular talent for preparing fish dishes.

Monkfish starter

Naturally, I started with Fred’s Mediterranean Seafood Chowder (Creamy Tomato-Based with Smoky Bacon, Safron, White wine, Potatoes, Mixed Fish, Prawns, and Mussels) served with Stout Brown Bread. It was a superb mix, packed to the gills with textures and flavours (including that smoky bacon). Perhaps the best chowder I’ve ever tasted. 

CL, sitting on the opposite side of the table, had become quiet, pausing their conversation as they enjoyed the delightful Breaded Monkfish Scampi Starter served on a bed of Ballycotton Smoked Salmon Potato Salad, topped with Basil and Lime. The salad was exceptional, and this dish is also available as a main course.

Speaking of mains, the menu featured two specials that exemplified what can be expected here. One was a Fish and Seafood Platter, which included Seared Yellowfin Tuna, Cold Giant Shrimp, Smoked Mackerel, Anchovies, Ballycotton Smoked Salmon, Brown Soda Bread, and Smoked Salmon Potato Salad. From the land, there was the Caherbeg Farm 10oz Ribeye Steak, accompanied by Garlic Flat Mushrooms, Wild Baby Potatoes, and your choice of Brandy Pepper Sauce or Garlic Butter.

One of our main dishes was Baked Whole Sea Bass on the Bone, which featured olives, capers, sun-blushed tomatoes, anchovies, garlic butter, and white wine, served with buttery parsley baby potatoes. The cooking time for this dish is 25 minutes, but the wait is well worth it for a delicious experience. The flesh of the fish was firm, flaky, and white, with delicate flavours enhanced by the cooking method. Even the olives and capers played an outstanding supporting role in the dish.

Beef Cheeks Bourguignon

I chose the 5-Hour Slow Braised Beef Cheeks Bourguignon, which came with creamy buttery mash, sautéed wild mushrooms, and wilted spinach in a Bourguignon sauce. The stew, from a freshly cooked batch, featured tender, falling-off-the-bone beef and flavourful vegetables, including carrots, onions, and superb mushrooms, all enveloped in a velvety sauce. The rich, colourful red wine sauce was simply irresistible, and I even grabbed a spoon to savour the last drop! Like the fish dish, the Bourguignon was top-notch—a definite winner.

Sea Church 
 and school. Church 
building is now a music
venue, while the school
(right) is where you dine!

The desserts were all freshly made and absolutely delicious. I particularly enjoyed the Raspberry & Lemon Crème Brûlée, where the juicy fruit added a flavour and tartness not typically associated with this dish. It was superbly executed, with creamy and smooth custard beneath a crunchy, caramelised topping.

The service, including that from the bar (Teeling's Single Malt and Horgelus Sauvignon Blanc/Colombard), was friendly, informative, and very efficient. When we arrived early in the evening, the weather was dry, but by the time we said goodbye, it had started to rain. Fortunately, our drive was waiting in the large car park just across the road.

Delicious Dishes 2025. From 17 Restaurants

Delicious Dishes 2025

From 17 Restaurants to date

Starters

Aloo Tikki at Canopy at Castlemartyr Resort 

Oyster Paté at Goldie

Fred’s Chowder at Sea Church

Tacos, Nachos at Sullys 

Bao Buns at The Lodge,

Bao at The Lodge

Farmgate

Mains

Ragu Alla Genovese Bella Napoli

Pan Fried Cod with Peperonata at Farmgate Café

Diego Pizza at Good Hood

Mild Madras Lamb Curry Isaac's

Salmon Arancini at K. O'Connell Fishmongers at Dunne's Stores Patrick St

Whole Sea Bass on the bone, Sea Church

5 Hours Slow Braised Beef Cheeks Bourguignon,  Sea Church

Carvery at the The Elm Tree 

Kerala Beef Curry The Lodge,

Sharing Board (charcuterie & cheese) The Wine Tavern St Luke's

Steaks Thompsons 

Free Range Pork Chop  51 Cornmarket 

Sea Church

Desserts

Strawberry Tart Maison Gourmet Kenmare

Raspberry & Lemon Crème Brûlée Sea Church

Bread & Butter Pudding The Lake Hotel, Killarney

Swiss Roll Thompsons 

Entries are now open for Blas na hÉireann 2025, the Irish Food Awards

Calling all food and drink producers, entries are now open for Blas na hÉireann 2025, the Irish Food Awards

Calling all food and drink producers in Cork — entries are now open for Blas na hÉireann 2025, the Irish Food Awards, with Best in County supported by Cork LEO. 

Now in their 18th year, Blas na hÉireann is the largest competition for quality Irish produce on the island of Ireland, created to recognise and celebrate the very best of Irish food and drink. Entries are now open for producers across all categories and the deadline for all entries is the 15th May. 

 

“It’s an exciting time when we begin our annual process again,” says Artie Clifford, Blas na hÉireann Chairman. “Every year for the past 18 years we have gone into the competition looking forward to discovering new products and welcoming new producers participating, right across the island, and every year our expectations have been exceeded. With over 3,000 entries in 2024, this year’s bar has been set very high, but we have every confidence in the innovation, talents and commitment of our food producers, and no doubt there will be much to excite and delight in Blas na hÉireann 2025.” 

The Blas awards are the biggest blind tasting of produce in the country, and the criteria on which the product is judged as well as the judging system itself, which was developed by Blas na hÉireann with the Food Science Dept of UCC, is now recognised as an industry gold standard worldwide. The tasting takes place throughout June and July, building towards the biggest celebration of Irish food and its producers when the awards are presented in the Blas Village in Dingle in October.  

Last year over 3,000 products from every county in Ireland were entered to win bronze, silver or gold awards in over 170 food and drink categories, as well as key awards such as Supreme Champion and Best Artisan Producer. Winning at Blas makes a significant business difference to winners, with research showing that the Blas accreditation has the highest recognition amongst Irish consumers. Seeing the award logo on packs guarantees shoppers a top-quality Irish product. 

For full rates and further details, please visit www.irishfoodawards.com  

  

Holy Crab! A "Taste of the Sea" Lands in Dublin at Maneki Restaurant

 Holy Crab!  A Taste of the Sea 

Lands in Dublin at Maneki Restaurant

 

Prepare for an unforgettable dining adventure as Maneki Japanese Cuisine & Karaoke Box on Dawson Street, Dublin 2, unveils "Holy Crab"—the ultimate seafood experience. 

Forget what you know about traditional seafood platters. The "Holy Crab" is a vibrant feast designed for indulgence, excitement, and deliciously messy fun. This show-stopping dish blends the fiery kick of Cajun spices with the elegant finesse of Japanese cuisine, creating a mouthwatering fusion perfect for Dublin's discerning foodies and adventurous diners.

Each "Holy Crab" platter brims with succulent seafood: luxurious lobster, sweet crab, tender crayfish, juicy prawns, octopus, squid, clams, mussels, and much more, accompanied by delightful sides like corn, chips, broccoli, rice cakes, and even savoury sausage. Expertly stir-fried in a traditional Japanese wok, the seafood is flash-fried first to lock in flavour, then finished in Maneki’s signature garlic butter chili sauce—a harmonious blend of heat, garlic, and umami.

 

Diners can choose from The Holy Special (€89), a classic seafood feast perfect for two or The Holy Supreme (€114) which has even more seafood goodies, such as lobster included for the ultimate in indulgent seafood dining.

 

"We wanted to bring something genuinely unique to Dublin," explains Polly Yang, co-owner of Maneki. The dish is a big hit in restaurants in Finland, Sweden, Denmark and Norway but we wanted to make our own version of the famous dish.  The Maneki Holy Crab platter is an elevated version of a traditional seafood boil but with an exciting Japanese twist. It’s vibrant, flavourful, and designed for sharing. We provide gloves—no forks are necessary—and encourage our diners to dive right in and truly enjoy the flavours and the dining experience."

 

Beyond this extraordinary seafood experience, Maneki offers an authentic taste of Japan with fresh sushi, sashimi, and inventive dishes to satisfy every palate—including thoughtful vegetarian and vegan creations. The menu features the freshest Irish meat, locally sourced fish, and an extensive range of vegan and vegetarian options, ensuring top-tier dining experiences.

 

Bringing the flavours and electric energy of Tokyo’s nightlife to the heart of Dublin city centre, Maneki Japanese Cuisine & Karaoke Box is the ultimate destination for those who love great food, fun and music. The restaurant offers a unique blend of modern Japanese cuisine, high-tech karaoke, and a lively social atmosphere, making it the go-to spot for groups, celebrations, and unforgettable nights out.

Beyond the food, Maneki’s state-of-the-art karaoke studios set it apart as Dublin’s premier karaoke destination. Each room features cutting-edge sound systems for a crystal-clear singing experience and a colossal song library with over 500,000 tracks spanning every genre. The custom-designed interiors range from traditional cherry blossom aesthetics to nightclub-inspired party rooms, offering the perfect setting for friends to gather, sing, and celebrate. The extensive cocktail menu is also a huge hit and features classics and Japanese cocktails and drinks. 

 

Maneki offers a range of karaoke and dining packages, making it ideal for everything from birthday parties and hen nights to team-building events and casual catch-ups with friends. Guests can choose from a dining experience without karaoke or karaoke and dining experiences with finger food or a full dining menu and experience.  Prices start from €37 per person for karaoke and finger food, or a full three-course dining experience followed by two hours of karaoke is priced from €65 per person.

 

Located in the heart of Dublin, at 43 Dawson Street, Dublin 2, Maneki is open daily from 12:00 noon to 11:30 pm.  Reservations are recommended and can be made through the website www.maneki.ie, by email hello@maneki.ie or by calling +353 1 561 0889. For more information and to view the full menu, visit www.maneki.ie

press release

 

On the craft trail with Blacks of Kinsale and The White Hag. Supporting Irish Craft Beer!

On the craft trail with Blacks of Kinsale

and The White Hag.

Supporting Irish Craft Beer

Black’s Kinsale Pale Ale 5.0% ABV, 500 ml bottle, O’Donovan’s Off Licence

“perfect balance and amazing drinkability”

A mid gold with unceasing fountains of bubbles rising are what you see when you pour a bottle of Black’s Kinsale Pale Ale. Flavours are masterfully balanced here with both the hops and the malt getting a chance to shine. But I knew all this as the Kinsale KPA has been a favourite of mine since the start.

Blacks of Kinsale certainly crafted a classic when they produced their first KPA in 2013. It is one of my favourite ales. I love the way the flavours spread over the palate from the first sip and that dry clean lingering finish. Indeed, linger is the word. Take your time sipping, the better to enjoy every single drop.

it is that balance between malt and hops that I find attractive. Some brewers go too heavy on the malt for their pale ales but this recipe allows the hops, a mix of Centennial, Cascade, and Citra, to shine through, contributing flavours of grapefruit, lime and other citrus, while the malt also plays its part, not least in giving a delicious mouthfeel. Enjoy!

I’ve enjoyed this id draught along the West Cork Coast including the beautifully situatded Trident in Kinsakle itself, in the welcoming Celtic Ross Hotel and, most mem orably, in the sunny garden of the Lifeboat Inn in Courtmacsherry.

They say: An American style Pale Ale bursting with hoppy tropical and juicy citrus fruit flavours, masterfully fused with biscuit and caramel malt aromas to produce a fantastic taste sensation. Medium in body with perfect carbonation, this beer will zip around your mouth reaching a beautiful clean finish.

Geek Bits

Style: American Pale Ale - Top Fermented

Hops: Centennial, Cascade, Citra

Release: 2013 Pair with: Burgers, Steaks, BBQ Meats and sunshine (if you get it!)

Food pairing: Burgers, steaks and BBQ meats

The White Hag Swell Classic APA, 5.2% ABV, 440 ml can, Bradleys

“A Modern Take on a Timeless Classic!” 

This American Pale Ale by The White Hag comes with a golden amber colour under a soft foamy head and with a myriad of micro-bubbles racing upwards. Floral hops and citrus greet you in the aromas. And the hops also make an impact on the palate, a balanced burst of the citrus and that subtle malt sweetness all leading to a really refreshing swallow, the finish issmooth and crisp. Very Highly Recommended.

The White Hag: “A Modern Take on a Timeless Classic! … Swell is a crisp and hop-forward American Pale Ale, expertly crafted with Cascade, Centennial, and Citra hops for a bold citrus-floral punch that beer lovers crave. This classic style is elevated with Hyperboost Citra hop oil from Yakima Chief.”

The name, of course, comes from the ocean and the swelling waves that surfers love to ride off the Sligo Coast. Ride a big one, and you’ll deserve a can of this APA.

Brewery & Taproom Tours at The White Hag Brewery will officially launch on May 2nd, 2025. Nestled in Ballymote, Co. Sligo, along the iconic Wild Atlantic Way, “our brewery tours will offer an immersive experience into the craft, tradition, and innovation behind our award-winning beers”.