Hamper to be won!

Competition is now closed - we have a winner: Michael Wall of Waterford.

Robert Roberts Hamper

We’ve got a terrific prize for you, thanks to long established Irish company Robert Roberts who are once again celebrating a success in the Great Taste Awards. The hamper contains some of their award winning teas, coffees and herbal teas as well as a cafetiere and tea pot.  Interested? Then email me at   corkbilly@ymail.com with Yes Please in the subject line. Easy.
The prize can be delivered to Republic of Ireland addresses only. Closing date is 12 noon on the 29th of August.

Food and Drink Spotting

Taste of the Week:
Glenisk Natural Yoghurt with fresh Raspberries.

Food and Drink Spotting
Coffee tasting session

They tell me it’s not all about wine at L’Atitude 51.



“We also love and serve great coffee. So, in association with Badger & Dodo, our gourmet coffee roaster, we are offering a coffee tasting, or ‘cupping’, session – the first of its kind to be held in Cork. The session will take place in our Wine Workshop where you’ll be able to sip and sniff your way across a number of beans and blends.

Cupping is similar to wine tasting where comparisons can be made between varieties, coffee sampled at different stages of the brewing process, and aromas and after-tastes analysed. This session will be a fun approach to cupping – an introductory lesson to let you know what happens to the coffee from crop to cup, how roasters assess their coffees ... and we’ll even let you have a go at tasting and assessing for yourself - you’ll taste some very real differences in coffees from different origins!

The event takes place on Wednesday 15th August @ 7.00pm in our Wine Workshop on the 1st Floor. Admission costs €8 - this includes a 250g bag of gourmet coffee to take away. As numbers are limited, booking is essential - so if you’re interested, email us info@latitude51.ie or call us on 021 2390219.
More Coffee
Congratulations to Gareth Scully, the Master Coffee Roaster, at long established Irish company Robert Roberts whose Java Beans were one of only 120 products out of 8,800 to win 3 stars in the Great Taste Awards in London.

Ard Bia Cookbook
A unique family-friendly cookbook, a source of inspiration for modern healthy living, a keepsake for the loyal fans of the restaurant, a memento for visitors to Galway, a celebration of the enduring energy of Ard Bia and all involved  in it. That is how the Ard Bia Cookbook, published by Cork University Print, is being described.

“Ard Bia is about expecting great local food with an unusual twist, the best of Irish produce served with a little exotic magic: seasoning Atlantic scallops with tangy sumac, indulging pomegranate cake with freshly whipped Irish cream, pairing produce from local artisan heroes such as butcher-turned-charcutier James McGeough with eclectic influences from the Middle East and beyond.

The book represents a day in the life of Ard Bia, with the first five chapters taking the reader through the various times of day, from morning through lunchtime, mid-afternoon snacks through evening supper or dinner, finishing with something extra, sweet or cheesey. The final chapter is an important element of the book. This pantry section can contain much of the overflow of information from other chapters, and will be a go-to for further explanation for novices.
More info on the €39.00 book here

Drinks
Over 300 specialist beers from across the globe will be showcased at the third annual ‘Deveney’s of Dundrum Lughnasa Beer Festival’ on Friday, 19th August, at the POD Complex on Dublin’s Harcourt Street. beerfestival.ie

In you’re in Dublin today, why not check out Ely where the wines of Germany & Austria, two of the most underappreciated wine making countries in Europe, are featured. Details here

Matt Kane of Curious Wines has been increasing his experience recently: In Argentina Jesus juice is the name given to red wine mixed with cola. In Spain it is known as calimocho, where the cocktail is said to have originated. I am ashamed to say, even as a reasonably well experienced wine drinker (although I know I’ll never stop learning), I have never mixed red wine and cola. Nor lemonade and white wine, which I believe is another popular mix. Read more 


 Shorts

Rozanne Stevens gets her teeth into Clonakilty Black Pudding.

For he who has everything! Boxer Gifts Stand Clear Man Cooking Apron

Bord Bia’s Fish Cakes with Chilli and Coriander sauce

Food and Drink Spotting: Flynn’s Magical Kitchen

Flynn's Pate and Red Onion Relish; salad on the way.
Bread by Arbutus.

Ballintubber Farm's
Sprouting Broccoli 

Flynn’s Magical Kitchen

Iain Flynn runs a modest stall at Mahon Point Farmer’s Market and you’ll also find him in Douglas on Saturdays and in Kinsale on Wednesdays. Don’t pass by. He has one of the outstanding ranges of food available. Everything from soups to quiches, from jams to readymade meals.

I regularly go for the soups. They change according to the season. Favourites include the Roast Butternut and Sweet Potato and also the Spiced Carrot.

The meals from Flynn’s Kitchen are something else. You just have to treat yourself to the Spinach & Ricotta Cannelloni! If you want something handy for lunch, he has Quiche Lorraine and also an Aged Parmesan & Organic Leek Quiche to try.

And then there are the delicious jams. Most of the regular fruits are covered and the favourite here at the moment is Mixed Berry Jam, with Cracked Black Pepper and Kirsch.

And last but not least are the preserves, such as Sweet Tomato Chutney, Mint Jelly, and Cumberland Sauce. Iain is always on the development trail and I think he has hit the jackpot with his latest preserve: the Red Onion Relish. Tried it recently and it is superb.

Martin Conroy of Woodside is a regular at all the Farmer’s Markets and most of the time, you’ll find him right up close to Flynn’s Kitchen. Martin and wife Noreen have had their own reasons to celebrate this week with the announcement that they won a Silver Medal for their Black Pudding from "Confrerie Des Chevaliers du Goute Boudin ". It looks as if the pudding is right up to the standard of their other free range bacon and pork products. Well done to them both.

I know Martin loves the Purple Sprouting Broccoli sold by Ballintubber Farm at the markets. So do I, just class. It may be coming towards the end of its season but let’s hope Ballintubber has it for another few weeks.

Coffee
Have been enjoying some really good coffee this month and one of them came from the Mahon Point Farmers Market, from the Golden Bean stall: the Canta Galo, Brazil Natural Process, Varietal: Rubi 100i. The other came from my regular supplier, the Robert Roberts club, and is the Dominican Barahona AA, a perfect all rounder, one you can drink all day.

Drinks
On the 16th of May, as part of the 10th anniversary celebrations for Star Anise, Sami Ghosn of the famous Lebanese winery Massaya will host a wine dinner. See the tantalising menu here.

On the following evening, the 17th, Ballymaloe will host the Riesling Revolution. More details here.

Most companies find it difficult to come up with a top notch stout but Dungarvan Brewery has managed to give us two five star drinks. Tasted the two together recently. The Blackrock Stout is fabulous, perhaps the Guinness of the two.

I had already been acquainted with the Coffee and Oatmeal one and won’t be dropping that acquaintance. Just love it since having it forced down my throat by one of the “bad” Blair Boys! This is perhaps the Murphy’s. Try them out for yourselves, if not at Blair’s, then Bradley’s on the North Main Street.

Shorts
Bump up your berry intake. That’s the advice from the Irish times via @foodforlivingie http://www.irishtimes.com/newspaper/health/2012/0508/1224315729641.html

Lime and Black Pepper Fries? http://punchfork.com/recipe/Black-Pepper-and-Lime-Fries-Framed-Cooks

A pulled pork sandwich http://www.foodspotting.com/reviews/1705490

Food and Drink Spotting Digest

My Food and Drink Spotting Digest

Getting great use here from Gimme the Recipe, the newly published book by Cork food blogger Sheila Kiely. The latest success was her Chicken Provencal (right) and that proved a treat at a dinner over the weekend. The book, a very practical one, especially for the busy mum (Sheila has six kids), is available at Eason’s and Waterstone’s.

Two great coffees going in the house at the moment. Badger and Dodo have come up trumps with their Tanzania Ngorongoro Blue. I got my pack at Bradley’s in North Main Street but I understand supplies are running out so you’ll have to hurry to get this well balanced coffee from the small farms under Mount Kilimanjaro.

Don’t believe I ever tasted a coffee from Thailand until the Thai Doit Chaang came in the post via the Connoisseur Coffee club of Robert Roberts. Another cracking cupful, smooth with excellent flavour.

While I was in Bradley’s for the coffee, I noticed another breakfast cereal: Superior Spelt Muesli from Tipperary’s Ballybrado Farm. I’m hooked, a terrific balance of tastes and flavours and organic to boot. Now to try their other products.

Many of us foodies are often inclined to run down supermarkets but not all of us, Gimme the Recipe author Sheila Kiely had praise galore for her local Supervalu (Ballincollig) at last week’s book launch.

And I have seen, at first hand, some very good local inputs at various Supervalu’s, the latest at Scally’s in Blackrock. Been sampling some of their in-house products recently and was delighted with the excellence. Two that really impressed were their sea-food chowder and the Shepherd’s Pie, really tasty and at a very good price.

Called in to see Paul Kieran at Bubble Brothers, just back from his packed Australia trip. Of course he sold me, a willing accomplice, a bottle of wine from Oz, a smashing Chardonnay from the Irish founded Xanadu winery in the Margaret River.


But I also ended up with a Japanese plum liqueur in a 5ml jar. It was 15% but I didn’t really become aware of the alcohol until I bit into the whole plum that had been in the jar for years. Like brandy! Phew. Think he’s still got some of them if you’d like to experiment!



Shorts:

Pot Roast with a difference: http://www.fastcompany.com/1685223/cannabis-catering-offers-marijuana-infused-haute-cuisine

Recipe for Provencal Tomato Sauce: http://www.blogsuculento.co.uk/?p=2333

On a light note, thanks to Eoin Lettice ‏ @blogscience http://www.communicatescience.eu/2012/03/on-lighter-note.html

Enjoying Great Coffees in 2012

MY BUSY CAFETIERE

It has been a bright start to 2012 on the coffee front with some brilliant stuff passing through the Cafetiere, including top cups from Sumatra, Guatemala and Ecuador.

The long established Dublin company Robert Roberts  are my regular supplier, via their Coffee Connoisseur Club, and I started the year with their Sumatra Wahana. The Wahana Estate sits between 1300 and 1500 metres above sea level, higher than Carrantuohill, and Roberts say it is ideal for this type of coffee.

You get a decent amount of technical info from Roberts including the fact that this is known as a “parchment” coffee. Part of the process is carried out with the green seed with the parchment shell attached. In any event, it is an excellent drink, bold and fruity. Gareth Scully recommended it with milk. I tried it but preferred it black, as always!

Fermoy roasters Badger and Dodo  have been making waves in the coffee world in recent months and you’ll find their products at some markets (including Douglas on Saturdays) and also in Curious Wines (Kinsale Road) and at Bradley’s in North Main Street,

I picked up a pack of their beans in Bradley’s and there was a tempting aroma in the kitchen as I ground down the Guatemala Finca La Perla. They source from quality single origin estates and the website is worth a visit, not just for the coffees but also for the equipment.

Must say, I was really impressed with the La Perla, a very clean cup with a delicate but satisfying mouthfeel. A tempting introduction to the range that I will explore further.

The high standard continued with the latest delivery from Robert Roberts: Ecuadorian Las Tolas, a light and sweet variety. Gareth Scully says that Ecuadorian coffees are not the most complex in the world “but they have that Central American classic cup taste profile – medium bodied with a hint of sweetness and a light floral background note”.

Must say I don’t pick of half the hints of this and notes of that that the coffee blenders talk about but I’ll also say that I am thoroughly enjoying this one. And looking forward to the next one.

Perhaps Badger and Dodo have a point that the equipment you use may help you appreciate more the finer points.

THE COFFEE CLUB

THE COFFEE CLUB

Just rejoined the club. No. Not the Sports Club!

My first renewal for 2012 is the Robert Roberts Connoisseur Club. Cost has gone up a bit to €59.00 but it is still very competitive. I’ve seen another one being pushed on the net for close to double the price.

Delighted with the way Robert Roberts, a long established Irish company, ran the club last year and delighted with the selection of excellent coffees. Master Blender Gareth Scully took us on a world trip: from Brazil to Malawi to India to Columbia.

Not a bad choice among the 12. The really strong ones wouldn’t have been among the favourites but they weren’t too many. Indeed, one of the strongest ones I came across was outside the club: a summer sample from Roberts called New York Roast #6.

This was strong, like a yellow cab engine powering away from the kerb. Come tumbling down in the morning, mumbling and grumbling and this one would growl back at you: get up, get out and get on with it, wimp!

My favourites? Well, the current one, a Honduran Pacamara from the family owned Finca Santa Maria, is going down very well indeed. I also liked the co-op coffee called Malawi Mzuzu AAA, the organic Ethiopian Yiracheffe was another favourite, as was the Organic Peruvian Cecovesa (another co-op, Fair-trade, organic and Rainforest approved!),

The Bastilla Farm in Nicaragua has been certified by the Rainforest Alliance and supplied the August offering, the well liked Finca la Bastilla. Guatemala’s Los Volcanes was a bit stronger but excellent and I also liked the full bodied Kenyan AA Mwiega Estate offering.

All in all, it was a very good performance by the Coffee Club and I’m sure Gareth and company will be doing the same for us in 2012. Looking forward to it already.

A WORLD OF COFFEE

A WORLD OF COFFEE

Joined the Robert Roberts Connoisseur Coffee Club at the start of the year and have enjoyed the experience so far. A new pack arrives every month and the cost, paid upfront, works out at about four euro a pack.

A high standard was set by the first one in January, a medium strong Brazilian Bruzzi and the packs that followed, which came from all over the coffee producing world, maintained the high standard.

Next came the unusual Monsoon Malabar  from India followed by the more delicate Sigri A  from Papua New Guinea.

April saw the arrival of the Columbian Paraiso followed by a purple patch as far as I was concerned starting with the Malawi Mzuzu AAA.

The June edition featured another African, a good strong Organic Yirgacheffe from Ethiopia, and then followed two more of my favourites: Organic Peruvian Cecovesa and August’s Finca La Bastilla from Nicaragua. Just finished the September pack of Guatemala’s Los Volcanes, again good and strong.

That means an opening later on today of the October pack which comes from Kenya and is named the AA Mweiga Estate. Gareth Scully, the Master Blender at Roberts , is very happy with this very aromatic full bodied cup and he hasn’t let us down yet! Looking forward to that!

DAILY BREAD....

DAILY BREAD...

Took a refreshing stroll along the Mahon Estuary Walk yesterday morning and called up to the Blackrock Farmers Market before going home. A queue for coffee and hot chocolate at O’Connaill’s and some fresh vegetables in another stall from Ballycotton but no sign of the

COFFEES and TEAS from AFRICA and ASIA

COFFEES and TEAS from AFRICA and ASIA

Been falling behind on my coffees (mainly due to the long holiday – didn’t take any of my specials with me).

These specials are coming to me monthly, thanks to my membership of the Robert Roberts Connoisseur Club.  I’m not the connoisseur, by the way, but I sure am enjoying these offerings.

They changed continents in May, moving from South America to Africa, to Malawi in particular. And Roberts came up with a gem here: Malawi Mzuzu AAA. The co-op produces some cracking examples of Arabica coffee.

This had a substantial body, well balanced from start to finish and one that you won't be leaving behind you until you finish it off.

The June offering also came from Africa, from somewhat further north. It is Organic Ethiopian Yiracheffe. This is aromatic and quite rich, darker than the Malawian because Master blender Gareth Scully wanted to “ensure those wind and earthy citrus flavours are there with a good spicy aroma and a full syrupy aftertaste”.

Must admit I’d find it difficult to discern all the scents and flavours mentioned by Gareth but it is certainly one good cup of coffee.

It is back cross the Atlantic for the July pack: Organic Peruvian Cecovesa. I haven’t opened that yet but better get a move on before the August offering arrives.

On the tea front, I’ve been enjoying recent purchases from Little Buddha  in McCurtain Street, particularly the plain Shu Pu Erh, a four year old from the Menghai district in the Yunnan province of China.

The other loose tea I have at present is Pu Erh Pomegranate and Nettle (also includes orange peel and thistle flowers). This flavoured mix (79% black Pu Erh) has quite a sweet smell in the bag but that doesn’t mean the tea in the cup smells of seeds and flowers. 

It does have a flowery scent for sure and that is transferred, in  a very moderate way, to the cup, which I find, somewhat to my surprise, quite tasty indeed. A nice change from the straight Pu Erh.

COFFEE PARADISE

COLUMBIAN PARAISO COFFEE

Gareth Scully, Master Blender at Robert Roberts, tells us that the Columbian Paraiso Coffee is a mid morning one. No problem with that; mid-morning is my favourite coffee time and this one is just perfect.

Indeed, it is the fourth in 2011 Robert Roberts Connoisseur Club and keeps up the high standard set by Brazilian Bruzzi (Jan), Monsoon Malabar (Feb), Sigri A (Mar).

Scully: “Columbia produces some of the most complex coffees in the world and this little gem is no exception.”  He felt a lighter roast was best to make this coffee “really deliver” and it was roasted for 11 minutes @191 degrees and released 30 seconds after the first crack.

 

The name Paraiso is taken from the village at the centre of the local co-op and I really enjoyed this one from the first sip. Tasty and well balanced, the flavour is complex and it has a long aftertaste, a classic coffee. Gareth suggested trying it both black and with milk saying the addition of milk and its cooling down effect give a little extra length to its body. Not too keen on the milk. Maybe I’ ll get someone else to try it.

NEW YORK ROAST #6

WATCH OUR FOR NEW YORK ROAST NO 6!

Petroleum and coffee had no value a few centuries ago.  Now, they keep us going. And this new coffee will keep you going more than most.

FANCY A CUP OF SIGRI A?

SIGRI A

No. Not a mis-spelling of Sangria. Not alcoholic at all, in fact.

Sigri A is the latest coffee I’ve received as a fully paid up member of the Robert Roberts Coffee Connoisseur Club and it comes all the way from the Western Highlands of Papua New Guinea (pictured).

Was it worth the journey? Had my doubts when I read it was a fine and delicate coffee and also noticed the colour, which was quite light compared to most of the coffees I’ve known.

Gareth Scully, the Master Blender at Roberts, suggests it is ideal in the morning - when your palate “is a bit more open to taste”. He has a point. If you yourself are feeling a little “delicate” in the morning, then this is the one for you.

I have drunk it at other times also and have grown to like it, even though it is certainly no way near as strong as the Monsoon Malabar, last month’s selection.  Gareth suggests using milk but I never do. The Sigri is a really nice subtle coffee, well balanced and a fine finish indeed. No need for supports or disguises.

The artisan producers apparently take a little more time over the beans and Roberts went for a lighter roast here, 11 minutes at 189 degrees with the beans released 50 seconds after the first crack is heard. Nice choice Gareth and well handled.

This is the third in series. The first was a Brazilian Bruzzi. From where in their world will Mr Scully pull the next gem from?

MONSOON MALABAR

MONSOON MALABAR

Last summer, I saw some old tobacco sheds in the Dordogne, sheds where they can open the sides to allow in the sun and the drying wind. But, on the south west coast of India, they have sheds that are opened during the monsoon to allow the moist winds circulate around the coffee beans laid out on the floor.

The process, which includes raking and turning, goes on for 3 or 4 months and ,at the end ,the beans have swollen to twice their original size and have turned a pale golden colour. This is the coffee that Gareth Scully, Master Blender at long standing award winning Irish company Robert Roberts, has chosen for us, the members of their Coffee Connoisseur Club, for the month of February.

“To achieve the strong strength we felt would best suit the Monsoon Malabar, the beans were roasted for 11 minutes at 205 degrees, and  released one minute after the second crack is heard.”

As a result, the coffee is strong with a full body, a good deal stronger than the Bruzzi (the January choice). It is full of flavour, not really sweet but not too acidic either.

Important here, and indeed with most coffees, is to use water that has just gone off the boil. If you use boiling water, you’ll end up with a bitter taste. Patience, like that used by the Indian producers and the Dublin roasters, is required! To find out more, click here 

SAMBA ON A COLD MONDAY MORNING

COFFEE: BRAZILIAN BRUZZI 

Now it’s official: I am a

THE WEEKEND CATCH

A bumper Weekend Catch, fresh from the Net.

THE WEEKEND CATCH

Restaurant Wine & Food Scene

via Twitter & Facebook

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market1788 Paul @CorkBilly St. Lukes Choir in English Market @ 5.30 Saturday Spiced beef tastings for punters - proceeds Marymount Hospice

Nash19Cork Nash19 Back in

THE WEEKEND CATCH

 A bumper Weekend Catch, fresh from the Net.

THE WEEKEND CATCH

Restaurant Wine & Food Scene

via Twitter & Facebook

Control and click to follow the links and find out more.

Nash19Cork Nash19 

Call in and see our take away shop. Its now stocked for christmas. Claire's Cheats and Treats list out on Friday.... Its finally arrived at Nash 19. Christmas............ Mince Pies in the... http://fb.me/Bh7FHEgY

Electric Lunch from 12-5 and Pinchos every evening in the bar, restaurant open Weds to Sat and Brunch starting this Sunday!! Yum yum!!!

Robert Roberts coffee Diamonds from Tiffanys off the menu this year. Looking for a gift that will last longer than Wagner and that will mean more than an iron or socks...have a look at our coffeee connnoisseur club....

Liberty Grill Our new Brunch/Lunch specials for November now posted up on http://www.libertygrill.ie/facebook

Wine Alliance

Interview with Kevin O’Brien of Kangarilla Road

Jacobs Onthemall

Well ho ho holy God our Classic menu is such good value! Check out www.jacobsonthemall.com for more details on our Christmas Lunch and Evening menus. Get booking, it looks like December is gonna be a busy one! 

Manning's Emporium A Christmas Tasting

Saturday, December 4, 2010 at 3:00pm Manning's Emporium

Cobh Edition Gilberts Restaurant Christmas Menu | Cobh Edition

Nash19Cork Nash19 Ho Ho Ho. Open Saturday 27th November and all the following Saturday till Christmas. 8.30 am to 4.30pm Food Shop till 5pm

Bordbia Bord Bia Anyone in need of comforting, sometimes you just need a choc hug :) Our recipe for Choc pots with nutty biscuits :) http://bit.ly/cAObPC

Jacobs Onthemall Calling all office parties, we are serving Christmas Lunch 15/16/17/20/21/22/23/24th December 12.30PM-2.30PM
Check out jacobsonthemall.com for menu samples etc

Augustine's Restaurant Augustine's will be open for Christmas Lunch from 14 Decto 24 Dec inclusive. Book in for a lovely lunch after shopping in town and enjoy a really special time with your mum, your sisters, your family and friends or your business colleagues and partners.
From 12:30-2:30, and for just €27 for 5 divine courses, it'll be the best money ..

Nautilus restaurant Need some comfort on those cold windy nights? Why not visit us for a Savoyarde cheese fondue? the perfect winter food.

The Ambassador Restaurant Folks, the Christmas Lights are on in town and the shops have fantasic gifts galore! If you feel hungry after the browsing and the festive air.....why not call in for nice dinner to end the evening.......we open everyday including Sunday at 5.30pm.

Freeze now – thank yourself later! http://allrecipes.co.uk/

Dine in Cork

All the restaurants who participated in the Dine in Cork week would like to thank you all for your huge support & hope you enjoyed the week. Congrats to all the winners & we wish you a Very Merry Christmas & New Year.

Robert Roberts coffee

Taking time out for a coffee and chat can do your mental health the world of good. Our Colombian Tres Rios Coffee supports the Aware Organisation.

Food Safety Authority of Ireland

What do you think of our website? If you’ve got 3 minutes to spare and you’d like to help us improve it, just click here: https://www.surveymonkey.com/s/273DKYS

Nautilus restaurant

With December looming, it might be time to organise a Christmas gathering with your friends. Why not come to Nautilus for a delicious meal in a relaxed atmosphere?

Brook Inn

Gift Cards now availlable for the perfect Christmas Present at The Brook Inn... and we're giving one away....just tell us 2 of the main courses on Christmas Party Night Menu (hint check out www.thebrookinn.ie Post your comment here and you will be entered in a draw where the winner will be picked at random. Closing date 6th Dec at 1pm.

Uvinum in English

Development and variations of sherry

Sherry is not a single wine, it embraces 4 variants at denomination of origin made from a base fluid prepared in the same way:  Fine Amontillado Oloroso (Odorous) ...

Control and click to follow the links and find out more.

We search the net, via Twitter and Facebook, each Thursday evening and early Friday morning, for the latest from the Cork restaurant and bar scene. If you don't have either of the above, reach us a tcork.billy@gmail.com. Deadline 9.00am Friday.

THE WEEKEND CATCH

Award winner: Mahon Point Farmers Market

A bumper Weekend Catch, fresh from the Net.

THE WEEKEND CATCH 

Restaurant Wine & Food Scene

via Twitter & Facebook

Control and click to follow the links and find out more.

Ballyhoura Ballyhoura Fáilte  by deshocks Congratulations to Ballyhoura Apple Farm who won double silver for their Original Mulled Apple juice... http://fb.me/LEaktXjy

Robert Roberts coffee Diamonds from Tiffanys off the menu this year. Looking for a gift that will last longer than Wagner and that will mean more than an iron or socks...have a look at our coffeee connnoisseur club....

Food Safety Authority of Ireland There has been a lot of discussion recently about drinking raw milk. Our CEO, Alan Reilly was on Ear to the Ground last night taking part in the ‘raw milk debate’. Attached is the link to the show: http://www.rte.ie/player/#v=1084906 If you want more info on unpasteurised milk, click here: http://bit.ly/a0iRTN

DiscoveringCork Peter Conway Christmas craft & food fair. @Ballymaloehouse this weekend. Don't miss it. Smell those mince pies!!

The Bulman Kinsale PUT SOME SPICE INTO YOUR WINTER ON SATURDAY WITH A CARIBBEAN NIGHT !!!!! 8:30 HOTTEST REGGAE TUNES !!!!! KARMA PARKING !!!!
AUTTENTIC WEST INDIAN FOOD 10 EUROS A PLATE ( PROCEEDS GO TO HAITI FUND)

Liberty Grill Our new Brunch/Lunch specials for November now posted up on http://www.libertygrill.ie/facebook

Wine Alliance

Interview with Kevin O’Brien of Kangarilla Road

No.5 Fenns Quay Restaurant It's back due to popular demand!! Our sinful and delectable Flourless Chocolate pudding served with a wonderful Baileys ice cream. Heaven on a plate :)

It's the most wonderful time of the year..... http://www.hayfieldmanor.ie/specialoffers?oid=215&f=AC-5962-11130989-168478

Nash19Cork Nash19 Ho Ho Ho. Open Saturday 27th November and all the following Saturday till Christmas. 8.30 am to 4.30pm Food Shop till 5pm

Bordbia Bord Bia Anyone in need of comforting, sometimes you just need a choc hug :) Our recipe for Choc pots with nutty biscuits :) http://bit.ly/cAObPC

Red Nose Wine Jane Boyce MW tastes Domaine des Anges 2006 'archange' at recent Tipperary Food Producers evening http://www.youtube.com/watch?v=Lm1RR3KTd-0&feature=youtube_gdata_player

Nash 19 Best of luck to our fantastic fish suppliers Kay O Connells, in the Cork Business Associations Award this Saturday night. Kay O'Connell's

Jacobs Onthemall Calling all office parties, we are serving Christmas Lunch 15/16/17/20/21/22/23/24th December 12.30PM-2.30PM
Check out jacobsonthemall.com for menu samples etc

Nautilus restaurant Need some comfort on those cold windy nights? Why not visit us for a Savoyarde cheese fondue? the perfect winter food.

kinvara_salmon Kinvara Salmon Kinvara Smoked Salmon recommendation  http://bit.ly/buyJh2

Vote for Your Cook Book of the Year (and other categories, if you wish): http://www.irishbookawards.ie/PublicVote.aspx

JustEatIreland Just-Eat.ie We're giving away 2 VIP tickets to the Taste of Christmas on our Facebook page http://www.facebook.com/JustEatIreland

Uvinum in English Learning to smell a wine

Control and click to follow the links and find out more.

We search the net, via Twitter and Facebook, each Thursday evening and early Friday morning, for the latest from the Cork restaurant and bar scene. If you don't have either of the above, reach us atcork.billy@gmail.com. Deadline 9.00am Friday.