Tuesday, January 22, 2019
Taste of the Week
Did you know that the Ardkeen Quality Food store has, very recently, opened an outlet in the Dove Hill Design centre near Carrick-on-Suir? I called there recently and, among other goodies, picked up these Flahavan’s Flapjacks, our current Taste of the Week.
I really enjoyed the crunch and flavours from my six pack of Cranberry and Orange; delicious and wholesome they are made with wholegrain oats and are a source of fibre. And, importantly. the oats is grown and milled locally, and the flapjacks themselves are baked in Kilmacthomas.
I fully intend to make these a regular here and glad to see variety in the selection. They also produce the flapjacks in other versions: Multiseed, Fruit and Nut, Choc Chip, and Original.
+353 51 294107
Tuesday, September 13, 2016
The Granary’s Waterford BrunchAnd more from the harvest streets
Peter Fowler, owner of The Granary, was in great form as he welcomed guests to the bright and spacious cafe. The guests came in numbers for the Producers Brunch, one of the highlights of the annual Waterford Harvest Festival. It was a sell-out, with part of the proceeds going to the local Samaritans.
The Granary put on a fantastic spread last Sunday morning for guests that included Gay Byrne. “This is the first time for The Granary,” said the enthusiastic Peter. I don't think it will be the last time. “We have met the best suppliers, suppliers that we wouldn't otherwise have met. Events like these put ideas in your head.” He had praise too for his staff “the best in Waterford”.
|Anyone for porridge?|
John then handed the mike over to another John, John McKenna. “What an unbelievable spread,” enthused McKenna. “This would not have been possible in the years when Sally (who was in the audience) and I were starting out”. He went on to list the advantages that Waterford food enjoys and can enjoy into the future, “unique food, including the blaa”. “You have everything here to stake a claim to be food capital of Ireland's Ancient East”.
The choices on the groaning tables were eye-catching, everything from Hot and Cold Choices, salads, cheeses, desserts, and drinks. Hard to list them all but here’s a few highlights:
Cod from Jim Doherty with a Metalman Pale Batter;
Baked fillets of Goatsbridge Trout;
Broccoli, tomato and Dungarvan Cheese Salad;
Blaas by Walsh's Bakery, sourdough by Seagull Bakery;
Cheese selection by the Little Milk Company;
Granary desserts, especially that massive Blackberry Pavlova;
And brunch drinks from Clodagh Davis and Cahir's Apple Farm.
|Smoke on the street|
Barry John was sampling his award winning flavoured sausages. How about Bacon and Cabbage? Maybe Cheddar Cheese and Chilli? No shortage of pizzas. There was a taste of Portugal. Stuff to bring home too, honey from Knockmealdown, trout from Mag of Goatsbridge and jams from Wexford Preserves both in the SuperValu area. There were Cocktail Classes, Whiskey Tastings, Iyer’s Pop Up and so much more.
|Here be friendly dragon.|
And we would return to the streets again on Sunday to enjoy the fun of the Market, The Fit & Wellness Area, The Food Heroes Exhibition, Farm to Fork at Ballybricken, The Viking Rocks Craft Beer Fest, The Festival Fair, the SuperValu Food Academy. We didn't get to them all. Looks like we’ll have to go back next year!
|Haute cuisine. Have you got the bottle?|
Thursday, April 30, 2015
Superb Gin From Blackwater Distillery.
Watch Out For The Cappoquin Heron!
Peter Mulryan was our informative guide on a visit to the fledgling Blackwater Distillery. Peter, the distiller and one of four directors, told us about the botanicals, 12 if I remember rightly, used in the process, including Coriander which goes “citrus-y” in the mix. Considering that citrus (dried skins) and bitter orange (also dried skins) are also used you could see why he advised against using a lemon in your gin. Lime would be a better choice.
The orange skins, by the way, come from Spain, the pulp having been extracted to make marmalade. Some spices, including Cinnamon and Cardamom, are also used.
Juniper is perhaps the best known element, having been traditionally used to make gin, and indeed provides the dominant flavour. Got my hands on a juniper berry and when I crushed it between the fingers it began to feel oily. It is this oil that is extracted and used.
|In the still.|
Three roots help complete the mix, including liquorice and angelica which “tastes kind of gin-ny”.
And if you thought that this was the first time that these exotic botanicals have reached the beautiful banks of the Blackwater, you'd be mistaken. Peter related the remarkable story of the White family from Waterford who, in the 18th and 19th centuries, imported spices, some from faraway places, and distributed them widely, even sending their own boats up the Blackwater with spice consignments for the many big houses on its banks.
The stills are small here, so small they even have names. Distillation though happens quickly and you can make a decent size batch of gin in a day. By the way, there is a reason why most stills are made of copper. Peter: “Copper softens the mouthfeel. The alcohol won’t ‘burn’ you”, he told us. Aside from the stills, they also have a bottling machine on-site.
Already, the new distillery has cooperated with local brewers, including Dungarvan Brewing Company, as it seeks to position itself away from the really big distillers with which it cannot compete on price.
|Still and, right, cooling tower.|
Now we were on to Poteen, called the Spirit of West Waterford, made from local ingredients, and recently subject to government regulations. This was based on a hop-free oatmeal stout, brewed by Dungarvan Brewing Company. It also contains local barley, Flahavan’s oats and "a smidgen of molasses". This “very soft” drink, with an ABV of 43%, was such a hit at the recent West Waterford Festival of Food that the plan is “to move it into commercial production” in the months ahead.
And there is even better news to come. Peter proudly showed us a few small casks made in Finland from juniper wood (the wood itself imported from Serbia). It is hard to get enough of the timber as juniper is a bush, not a tree. An initial batch filled one of the casks and has been a success, “a great gin”, and production of this will also be scaled up. One way of being different.
|Small cask, made from juniper.|
“We offer people a choice of seven whisky styles in a choice of wood finishes,” says Peter. These won't be any old whiskey. You’ll be offered anything from Single Malt to a peated Pot Still Irish. Check out their website http://blackwaterdistillery.ie for details.
Innovation is the name of the game here. Peter, a native of nearby Conna, learned the trade in Scotland and that knowledge and his enthusiasm are now being let loose on the final big bend of the Blackwater. Watch out for the heron silhouetted on their bottles, coming to a shelf near you.
* Blackwater No. 5 is distributed by Classic Drinks.
|Peter (left) and Yours Truly|