- Franciscan Well hosts the First Beer Festival of 2...
- KINSALE GIN Partners with BARRY & FITZWILLIAM.
- Fundraising event in aid of West Cork Animal Welf...
- Barnabrow House Gourmet Evening. Just in time for Valentine's!
- ORSO WELCOMES IN 2019 WITH €19 PRIX FIXE MENU
- COME FOR DINNER, STAY FOR FREE! At the Nox Hotel G...
- Top Posts, last 12 months
- Bollywood New Year's Eve Theme at Richy's
- The Spirit of Christmas Alive and Well in Cork!
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- The Good Value Wine List
- Ireland's Great Producers, Great Tastes
- Tokyo takes the crown as world fine dining capital...
- Saint-Chinian Wine Fair Mon 4th Feb
- O’Brien PR Awarded All-Ireland Business Accreditation
- Dublin Food Chain to host event today highlighting...
- How much more can the hospitality sector bear?
- SAVOUR FOOD AWARDS BEST PRACTICE IN FOOD WASTE MAN...
- COBH SCHOOL HOSTS CHILDREN’S FITNESS INITIATIVE
- Find the perfect Christmas dinner in Cahernane House Hotel
- Local Produce Shines on Greene's New Winter Menu
- Hooked's Anthony Gray. Confident in Challenging Ti...
- KENNETH MURPHY APPOINTED AS EXECUTIVE CHEF LYRATH...
- Blog Policy
Saturday, January 30, 2016
It is summer in Sydney. Cherries, pawpaws, mangoes and watermelon render apples, bananas and oranges the most banal-tasting objects to set foot in a human mouth; waves foreclose on children’s sandcastles; shopping-centre Christmas decorations hang tackily over swarthy Santas with heat exhaustion; bushfires rage out of control and everywhere is ash, and a burning red moon of a bushfire hangs over the city, over the ocean, over Aldo ripening like garbage on his dreary rock.
from Quicksand by Steve Toltz (2015)