- PREM GROUP LAUNCHES NEW DIGITAL MARKETING COMPANY:...
- 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...
- Blog Policy
Saturday, October 27, 2018
And he taught me how to cook damper and johnnycakes and whatnot… And a couple times I went back to the ridge country and popped a roo to give us a break from goat. Fintan loved a bit of roo. He boiled the tails for a stew. A few times I frenched him out a rack or two to do in the oven but mostly he liked to fry up a fillet with pepper and a tomato. Said it reminded him of beefsteak lunches at the Shelbourne, which is a pub in Ireland.
from the Shepherd’s Hut by Tim Winton (2018). Highly Recommended.