- Unique All Ireland Collaboration. Two Great Pionee...
- Songs of Joy as Griffin's turn on the lights next ...
- New Zealand Winegrowers 2019 Sommelier Scholarship...
- Euro-Toques Young Chef of the Year winner is Jack ...
- O'Mahony's Butchers Launches New Click & Collect W...
- Unveiling World Class Shopping Destination. Dunnes...
- Barnabrow. The Christmas Pudding with surPRIZES!
- Delicious Thanksgiving Menu at Waterford's La Bohe...
- Top Wines. With Reviews & Irish Stockists.
- Restaurant Reviews. Up-to-date. Cork & Ireland
- The Good Value Wine List
- Ireland's Great Producers, Great Tastes
- Irish food on global stage at Breeders’ Cup World ...
- Franciscan Well Brewpub Celebrates 20 Years Pourin...
- Mescan Brewery founders receive knighthoods in Bel...
- Cooking with Beer. Three Recipes!
- FrancisCAN Well Gone Can Mad
- Stojo - The On-the-Go Collapsible Cup
- WINTER WARMER AT LYRATH ESTATE
- A Simply Better Christmas
- Dress up Fancy for Saturday's Killavullen Farmers ...
- Cork’s Cask Bar and Greenes Restaurant Win Top Awa...
- Cork Food Policy Council Presents Cork Food Harvest Festival 2018
- Blog Policy
- FLAVOURS OF NEW ZEALAND – 2019 Annual Trade Tastin...
Friday, January 25, 2013
Wednesday, January 25, 2012
(and Mr Whelan)
Morambro Creek, Padthaway Australia, Shiraz 2008, 14.5%, €18.50, Karwig Wines
A big thank you to JoeKarwig in Carrigaline who imports this excellent New World Shiraz, a terrific wine. And thanks also to that well known butcher, Pat Whelan of Clonmel, and now also of Monkstown (Dublin), as it was from Whelan’s on-line shop that I got the ever so tender lack of lamb that I matched with the Morambro Shiraz .
The dark red wine is smooth and lush from start to long finish. It has a pleasantly aromatic nose. The introduction to the palate is excellent. This is a very well made wine indeed with rounded fruit flavours and spice, all in balance, nothing overly restrained and nothing extreme. Easy to enjoy.
The know-how of five generations of the Bryson family has gone into this one and they are justly proud of their methods and of the wine itself. They also say that it is best with food and you won’t get a much better match than the one I enjoyed.
Thursday, December 1, 2011
CURVES AND COLOURS IN A BUTCHER’S SHOP
Never knew that meat had so many variations in colour until I saw the counter in James Whelan’s shop yesterday. What a superb display for the customer. And so much information. All well laid out and superbly lit. The soft overhead lights do their job well; there is virtually no glare and the customer sees the meat as it is.
Must say I had a terrific guide in Pat Whelan himself, taking time out from his busy day which also included a trip to the Avoca Food Market in Monkstown (Dublin) to oversee preparations for the opening of his new butcher shop there. Would love to live near a Whelan shop but at least we can always buy online .
Pat explained that the lighting was an integral part of the design and then pointed to the floor (an earthy colour) and to the ceiling (sky colours) and said the meat was the bounty of nature in between.
Curves abound too in the shop, virtually no hard angles. Fung Shui principles were employed. Pat admitted to being gob smacked when the German designer first explained the plan to him but had a good feeling about it and signed the cheque. It has worked out very well indeed.
All the major meats are well laid out here and some minor ones, everything from rabbit to beef and poultry of course and no shortage of info as to where it was raised and bred, much of it on the nearby Whlena farms.
Opposite the counter, there is a long row of shelves, generally with packs, including a whole range of puddings, from as near as Inch House and from as far as Newport (Kelly’s).
Whelan’s own pre-packed products are also displayed here, vacuum packed bacon and ham, sausages, rashers and so on. The packaging is transparent. You can visually examine the contents. Another example of the Whelan integrity! What you see is what you get.
Towards the back of the shop, there is semi-circle (curves again) that contains the “deli”, another inviting counter where you can buy prepared or semi-prepared meals, everything from Boeuf Bourguignon to a mini quiche. It very much resembles the “traiteur” counter in a French butcher shop.
An Irish Butcher Shop. It is full of recipes and because it is written by an Irishman for an Irish audience, you won’t have any problem finding the ingredients.
The recipes are, I can say, brilliant and if you need any further help, there is a treasure trove of help, videos even, on the Whelan site which is well worth a visit. But, I have to encourage you to make a visit to the real shop and see one of the gems of the Irish food scene.
Just hope that these few words and pictures do it justice.
Friday, April 15, 2011
EASTER EGGS FOR ADULTS & MEALS FOR KIDS
Chic, petite and delicious. No. Not me. But Pandora Bell’s Real Eggshells filled with Praline Chocolate, the perfect gift for loved ones and, yes, even me! You can get them singly for €2.95 and a basket of five for €16.00.