The Maltese Supper. More than a Meal.

The Maltese Supper

More than a Meal.

Gleeson’s & Roscommon Support Join Our Boys

Butter beans, with garlic & parsley.

Malta met Roscommon last week as part of the Roscommon Lamb Festival.  In Dingli village, Malta, amongst the gnarled olive trees and low-hanging carob branches, there is a family run farm set in an idyllic valley on the sun-kissed island, producing some of Mediterranean’s finest and most iconic food, including olive oil and wine. The family are the Mifsuds, their project is called Diar il-Bniet and their restaurant on the farm uses only the produce of the farm.

Gleeson's Town House, members of Good Food Ireland, are recommended in all the guides and rightly so. The Gleesons met the Mifsuds in Malta and invited them over. Gleeson’s are an integral part of the town and it is no surprise that they are fully behind the Join Our Boys , a charity founded here last year. The supper was a fundraiser and so instead of paying for a ticket, you made a donation. By Sunday morning, over a thousand euro had been raised.

Calm before the supper.

The ultimate aim of Join Our Boys is to ensure a treatment or cure is found for this catastrophic disease in time to save the lives of Archie, George, Isaac and all the children in this generation diagnosed with Duchenne Muscular Dystrophy. To be told that one of your children has a fatal disease, that currently has no treatment or cure, is devastating. To be told your three children (including your twins) have a fatal disease that currently has no treatment or cure is beyond comprehension; it is beyond words.

Virtually everyone in the town was dressed in orange for the fund-raising on Friday and we got to take part in a parade through Roscommon and out to the castle before we came back to Gleeson's for the supper.

Here we met some of the visiting Maltese, including Dorianne, Darren, Can and chef David. Dorianne and Can took us through the “starter” buffet and we enjoyed samples of their farm food.

Archie (at rear) with twins George and Isaac
pictured on the twins' 5th birthday cake in Gleeson's last Friday.

There was a delicious Baby Broad Bean Paste  which you took with a crispy biscuit (gallette). They had a peppered sheeps cheese and a plain one, both hard. Their own olives, marinated with Maltese garlic and parsley, were gorgeous and we also sampled the Goat Cheese Pie with Broad Beans. Perhaps my favourite was the Butter Beans with Garlic and Parsley. And there was no shortage of a superb Tomato Paste (known in Malta as Kunserva).

In between, there was entertainment and young Archie belted out a number on the drums and followed up with a some fast paced rap.

And no shortage of wine either with Willie Tindal on hand with a couple of excellent samples from the vast range of Tindal Wines, a Chenin Blanc/Viognier from South Africa and a Cabernet/Merlot from Australia.

Broadbean paste and olives

Mary dishing out the main course.

We didn't have to travel too far for the beer as local craft brewers Richard and Michaela from the Black Donkey brewery were there with their two beers - they hope to have another two before the end of the year. I sampled both. First up was the Sheep Stealer (5.5% ABV) a Belgian-style saison, ideal with food. The other was their amber ale, their own style: “not a hop bomb, this one’s a malt bomb”.

Main course was Braised Spicy Lamb Shanks, Maltese style of course, with salad, big green beans, tasty roast potatoes (with seeds). Overall, this was delicious and cooked to perfection. And their desserts didn't disappoint either, especially the Maltese almond biscuits. There was a whole table full of desserts, chocolate very much in evidence! We also had the chance to taste some of their lovely breads.

We're pictured here with Dorianne (left)

The Mifsuds contributed hugely over the weekend and their food was sampled again on the Sunday at the aptly named Global Village in the park, just one of many events (including of course, sheepdog trials) staged as part of the Lamb Festival, now a well established annual get-together.

With all the international cuisine available - we had a Brazilian Barbecue on the Saturday night - we never got to taste Mary Gleeson’s famous lamb stew. Next time Mary!

• Just a note to those of you down south, Roscommon is just three hours from Cork. Take motorway to Thurles exit, then go through Thurles, Roscrea, Birr and Athlone.
  
  See also: The Arigna Coalmining Experience
  Clonmacnoise. An Important Site For Centuries.

Greene’s Supper Club Launch. No Stone Unturned!

Greene’s Supper Club Launch

No Stone Unturned!

Chef Bryan and one of his recent dishes

Bryan McCarthy, Head Chef at Greene’s, is eagerly looking forward to the launch of the McCurtain Street restaurant’s Supper Club series next Thursday evening. And his menu (below) has me and and others anticipating the event where the wines will be supplied by Tindal’s.

Arthur Little, General Manager of Greene's and Hotel Isaac: “The concept behind Greene’s Supper Club is to introduce our members to some of the new trends in food today, be it foraging or using ocean vegetables; different cuts of meat or even going back to the ‘Ark of Food’ and introducing traditional favourites.   We will bring experts in a variety of food related areas to meet, discuss and enjoy what Greene’s has to offer”.

The guest of honour on Thursday will be the master winemaker Ed Adams from La Båscula wines in Rioja, an Englishman who is working closely with the winemaker. They have vineyards in both the north and south of Spain so you can expect a variety of exciting wines and indeed some exciting names such as Catalan Eagle, Heights of the Charge Rueda, Turret Fields Monastrell/ Syrah and No Stone Unturned with the beef. And the something sweet with the pud will be Casta Diva muscatel.

To book, please call 021 455 2279

For bookings by email please send your enquiry to greenes@isaacs.ie

Concentration from  master winemaker Ed Adams

Wine Tasting Dinner

€59.00

Prosecco or Cava on arrival

Amuse Bouche

Liquid Nitrogen Tomato, Black Olive, Parmesan Cheese

❧❧❧

Local Rare Breed Pork, Black Pudding & Seared Scallop

Apple, Cider, Crackling Popcorn, Celeriac Slaw

❧❧❧

Champagne Sorbet, Lychee Foam, Lemon Gin, Meringue

❧❧❧

Duo of Beef Short Rib & Fillet Steak (C)  

Paris Brown Mushroom, Waterfall farm Spinach, Celeriac Puree, Fondant Potato, 60/60 Hens Egg

❧❧❧

Chocolate Praline Crème Tart  

Hazelnut, Praline Ice Cream, Chocolate Textures

(Made with Alto El Sol & Ivorian Inaya Single Estate Cocoa Barrie Chocolate)

❧❧❧

Tea or Coffee

Cheese Plate & Port

The Little Milk Company and Their Great Cheese

The Little Milk Company.

And their great tasting cheese!

Cheddar

Last week it was Salon du Fromage in Paris and a bunch of export orders. This week, the Little Milk Company, with the aid of some lovely wines from Tindal Wines was trying to crack the Cork market.

And Conor Mulhall, from the Little Milk Company, came yesterday to Jacob’s on the Mall, armed with a line-up of terrific cheeses, all made from organic cows’ milk supplied by the ten farmers, spread over Munster and South Leinster, that make up the company. The herds include a mix of Jersey and Montbeliarde cows and even some rare breed.

John Liston from Croom, one of the farmers, explained that just because they are organic doesn't mean they are a bunch of fuddy duddies. Far from it; they are cutting edge, some of them ranked in the very top tranche of Irish dairy farming. Indeed, one is introducing a robotic milking system (powered by alternative energy), a system that apparently is very well liked by the cows.

John did say that generally they are small farmers and their milk is being turned into cheese by small cheesemakers and they are Knockdrinna (Kilkenny), Mossfield (Offaly) and Knockanore (Waterford).

Organic Brie

The tasting started with the Organic Brie, soft and creamy, rich and full of flavour. Superb. The new Brewer's Gold, a star in Paris and a top seller at Christmas, was semi-soft and, its rind washed daily by a local ale, might well have been better paired with a local beer, but there was no denying the beautiful flavours contained in this rich and creamy cheese. Watch out for it!

Then we were on to the multi-award winning 9 month cheddar, this made in an 18kg wheel from pasteurised milk. The body may be firm but the cream is till there, mild and gorgeous with earthy tones and a nutty aroma.

Next up was a 12 month Cheddar, 13 months actually. Harder for sure but still that creaminess is there. This too has picked up its share of awards and was a favourite at the Jacob's tasting. In fact there is no stopping these guys as their last cheese, the 18 month Vintage Cheddar, is also a medal winner. This is that bit drier, that bit more flavoursome, maybe a bit too strong for some but well worth a try.

All the cheeses are hand-made and hand-turned using traditional methods. No fewer than 17 awards have been won in the past year, most of them internationally. The judges like them and I'd have to agree that these cheeses are all very good indeed.

Brewer's Gold

The wines too were quite interesting as they were described by Billy Henchy as own-brand wines. He explained: “Anthony Tindall has been flying round the world since the company's launch in 2004, visiting our producers and sourcing the best wines for our customers. In 2007 we decided to fly solo by producing our own range of wines from South Africa. Swallows Tale was 'hatched'. Puna Snipe from Chile and Hooded Plover from Australia migrated to Ireland over the next couple of years expanding our avian collection and increasing our offering of consistently high quality, good value wines to our customers.”

You’ll see Puna Snipe in quite a few restaurants and that is the name that Tindals use to market their Chilean own-brands. We enjoyed a Sauvignon Blanc and a 2011 Chardonnay and both came across really well, the Chardonnay going down well with the Brie. And the two Chilean reds, the Cabernet Sauvignon and the Merlot, both 2012, were also very acceptable, especially with the Cheddars.

Two Tindal blends came from South Africa, both really good, the Swallow’s Tail Shiraz Cabernet Sauvignon 2012 and Swallow’s Tail Sauvignon Blanc Chenin Blanc 2012. Again the red was better with the cheddars while the lively if lightly flavoured white paired off well with the Brewers Gold. Would have liked to have tried that with either a beer or a cider.

So well done to Conor, to Billy and to John for the information and insight they brought to our little corner of Jacob’s on the Mall on Tuesday afternoon.

Larry "McPinot" in Dublin next Month

Outstanding New Zealand Wines

Outstanding New Zealand Wines at Ballymaloe

Sunday afternoon’s trip to Ballymaloe  proved to be a very rewarding one. Not alone did we taste some terrific wines from New Zealand but we were entertained and educated by two of the beautiful country’s top winemakers, Larry McKenna of Escarpment and John Hancock of Trinity Hill.

Ironically both are Australian and went to High School together. They later combined in an early venture in New Zealand before going their separate ways. They are still great friends and a terrific combination at evenings such as this.

While John recognises the importance of terroir Larry, also known as Larry McPinot, is “unashamedly a terroiriste” and tries, very successfully, to emulate Burgundy.

The pair were introduced to the Grain Store audience by Anthony Tindal of the Tindal Wine Company, their distributors in Ireland. John told us that Trinity Hill has been established for just 15 years as he introduced the first pair of his wines.

The first up was the Hawkes Bay Pinot Gris 2011. Beautiful aromas, “Turkish delight!” John said. Even though the wine is a dry one, it has a magnicient texture and fullness and “makes food look good”. This is perhaps the best Pinot Gris I’ve tasted.

Then we tasted the Gimblett Gravels Viognier 2011, another standout wine and again one of the best Viogniers I’ve tasted. Loved its apricot and floral aromas, the rich and soft texture. John recommended trying it with Asian food.

The first of the Trinity Hill reds followed, a Hawkes Bay Merlot 2010, 87% Merlot to be exact, the balance of the blend shared between Cabernet Sauvignon and Cabernet Franc. This, with an abv of 14%, is “more about the fruit. It was a very successful year. This is good value and a great seller in New Zealand. Try it with lamb and rosemary.”

The next wine, the Gimblett Gravels ‘The Gimblett’ 2008, was built to last longer than the Merlot. Is uses the traditional five varieties of Bordeaux (Cab Sauv 43%, Merlot 41%, Petit Verdot 7%, Malbec 6& and Cab Franc 3%). 

“The fruit is from low yielding vines. It is more intense, more concentrated. It is made to age and needs it. It spends 18 months in oak, has good depth, is well balanced and will age for another five years. A food wine!"

All along the evening, the pair had some good discussions and good answers to questions from the audience. Larry told us that almost all the wine is made on the sheltered east coast as the NZ weather comes from the west, just like Ireland’s.

John explained that tannins come predominantly from the skins, also from the seeds and pips, and give the wine that grippy feeling while Larry said that, without tannins, wine has no backbone.

While Larry grows Pinot Gris, Pinot Blanc and Chardonnay on the Escarpment, the site is “a great place to grow Pinot Noir”. It is a bit of a Prima Donna – Larry described it as genetically instable – but he does very well with it, as his four examples underlined.

First up was Escarpment The Edge, Martinborough 2011. “No oak, simple..fruit driven..for immediate drinking.” Simple maybe but still full-bodied and with a lingering finish.

The Escarpment Pinot Noir, Martinborough 2010, was a “step up in quality” “it was a good year, very healthy grapes...we picked when we wanted to pick over a number of sites. This is what we call a district blend and a fantastic example of what we should be doing.”

The first two were good but the second two, each from a single vineyard, were even better, described as absolutely beautiful by Anthony Tindal and virtually everybody else I spoke to.

The Escarpment Te Rehua Pinot Noir, Martinborough 2010, showed how well Larry emulated Burgundy, though his site has its own characteristics of course. Made from 25 year old vines the wine showed unique complexity along with the usual black cherry and plum flavours.

Really good and then came another gem: Escarpment Kupe Pinot Noir, Martinborough 2010. “The density of planting in this vineyard, our oldest, is similar to Burgundy” and the wine was ”impressively velvety and supple...huge concentration of flavour...I am very happy with it..and really looking forward to seeing the Kupe in 25 years time!”

Nice stories too behind the labels and you can read all about them here. For more info on John’s wines check Trinity Hill.

Alain from the Vanilla Grape in Kenmare enjoyed his trip to Ballymaloe and he stocks the wines. There is a discount available at present and to see more about the wines in Ireland check Tindal Wines. Remember when using the internet that while a company may have with 100s of wines in stock, they may not all be listed on the site; sometimes you may have to phone.

TINDAL WINE COURSES

As you know Wine education in Ireland has slowed up considerably in recent months. Recently however I have seen an increase in interest again and am starting to fill a few classes which is great.

We would really appreciate it if you could feature our upcoming course dates in your relevant publications. If you need any more information please don’t hesitate to get in touch. We currently hold all our courses in the comfort of The Westbury Conference rooms but also hold courses nationwide when the numbers and demand arise.

We offer WSET Award Level 1, 2 and 3 in Wines and Spirits. Below find dates for Level 2 & 3. If people are interested in Level 1 we ask them to contact us directly as we tend to hold these courses in house for restaurants and hotels and are happy to give them some options to attend.

WSET Award Level 2: €430

Code	Format	Day	Date
WSETIL911	Day Course	Tuedays (3) 09:30 – 17:00	13th, 20th and 27th  September 11
WSETIL311	Day Course	Mondays (3) 9:30-17:00	14th,21st and 28th November 11

WSET Award Level 3: €700

CODES	FORMAT	DAYS	DATES
WSETAL1011	Day Course	Mondays (5) 09.30- 17:00	3rd,10th,17th, 24th Oct and 7th Nov 11
	Evening Course		Available by request.

Payment schemes are available on both courses with a deposit required and then weekly payments throughout the course.

We regularly update the courses on our facebook page (see below) and website www.tindalwine.com

TINDAL BORDEAUX TASTING

SEAFOOD & SAUVIGNON AT HAYFIELD MANOR

Click on image to enlarge

On the following evening (May 17, 5.00 to 7.00pm), in OUZOS Bar and Grill, 39 Main Street, Blackrock, Dublin, Neil Ellis is your host. There will be a walk around tasting complete with some delicious seafood canapés.  Neil will be on hand to answer questions on his wines. Tickets are €15/head or €25 for two.

This will be followed, at 8.00pm, by a Winemaker’s Dinner. Neil will guide us through a 4 course meal designed by our Chef Raouf to complement his wines perfectly. €60 a head to include wine with the meal.