Wednesday, February 23, 2011

ENDORSEMENT FOR GOOD FOOD IRELAND



Margaret Jeffares says ”
this achievement is a great endorsement for Good Food Ireland and how the organisation, 4 years on, has driven and delivered economic benefit to Ireland’s food and tourism businesses and pioneered the promotion of Ireland as a destination of good food to our visitors”
                                                      
The organisation latest list of annual award winners may be viewed here.

Linda Thomas, Publicity and Events Manager, told us that Good Food Ireland is an industry organisation that brings together under one umbrella good food places all over the island of Ireland that are committed to using local food and supporting our Irish farmers, food producers and fishermen. 
"Our growing membership, currently 263 businesses employing some 5,000 people include B&B’s to 5 star hotels to restaurants, pubs, cafes, cookery schools, food shops, food producers and farmers markets. 
It is our objective to grow Ireland as a destination for good food and direct international visitors and Irish consumers to our member establishments so as to guarantee a quality Irish food experience. We want Good Food Ireland to become the all island icon for good food in Ireland and be the one stop shop for everyone who simply loves good food.

TAKING A CHANCE WITH THE FROST

A GAMBLE WITH THE ICE  
The production of German Eiswein means the growers must take a gamble. At stake are grapes that are left on the vine longer than usual to wait for temperatures to drop to at least -7°C (19.4°F). The gamble went awry in 2006 when there was a total loss of the unpicked grapes, and next to no Eiswein was produced.
It was a different story two years earlier and I had the pleasure recently of sampling one of the successes of that year: Dexheimer Heimersheimer Sonnenberg Scheurebe Eiswein, 2004, ABV 9%, Karwig Wines (€20.18 for 37.5cl). *****
Scheurebe is the grape here. Bred in 1916 in Rheinhessen and named after its breeder, Georg Scheu, it is a crossing of Silvaner and Riesling. It ripens in early October, but the late-harvested wines of this grape are those that are treasured most.

The wine has a pale golden colour with a discreet white fruit aroma. It is beautiful in the mouth, wave after wave of sweetness balanced by a crisp citrusy acidity. It is very nicely balanced, with tasty, honeyed, silky fruit that give a superb and lasting finish.,

This fabulous wine, Qualitätswein mit Pradikat, is a winner of the "Goldene Kammerpreismunze".
Matching suggestions
(1)           An ideal companion for fine desserts and blue cheeses or simply on its own.
(2)          Desserts containing citrus, such as citrus fruit salads, Pavlovas, compote, caramelised tangerines. Not recommended with chocolate desserts.

JUST IN TIME FOR MOTHERS DAY!


GIFT SOLUTION

Penny The Hen, the symbol of LocalMarkets.ie, has had her thinking cap on and has come up with a Unique Gift Idea that Keeps on Giving, a gift that could well be the answer to your quest for the ideal Mothers Day present.

As an alternative to flowers and chocolates, this year treat your hardworking mother to a monthly tasting box from Localmarkets.ie at a price that won’t cost you a fortune.  

With this new innovative gift idea, Penny the hen chooses a selection of scrumptious samples from the producers on Localmarkets.ie, which are delivered monthly.  By signing up for ‘Penny’s Best Bits’ the recipient receives an assortment of up to 8 tasting samples from different local producers.  Give your mother a monthly reminder of your love by providing an opportunity to discover new and exciting products with a gift that keeps on giving!

The LocalMarkets.ie movement is one which supports local producers and offers food enthusiasts the opportunity to purchase a wide selection of great value food products.  The aim of Localmarkets.ie is to connect the producer with the consumer and provide a diverse range of naturally produced foods.


It has Ireland’s biggest range of artisan and specialty food and drink producers under categories like bakery, cheese, fish and meat to be delivered within 48 hours.  There is nowhere else that consumers have access to over 600 unique products from 36 fantastic local producers. Ordering is simple and payments can be made securely with laser, Visa or Mastercard.

This Mother’s Day, introduce the special woman in your life (or yourself) to Penny’s favourite products and give a gift that adds a zing to the month.  Once you’ve tried the samples you can check out the producers’ stories and their other delectable products on the website.  A three month subscription starts at €70.

For further information about the LocalMarkets.ie contact Rory McCann at rory@localmarkets.ie and check out www.localmarkets.ie.

Tuesday, February 22, 2011

THE PANTRY

THE PANTRY 

The Pantry is a cafe, bakery and foodstore in Midleton. It is not the biggest of places but is clean and comfortable and has a well stocked foodie shop with everything from Jim Beam Teriyaki Marinade to Donegal Rapeseed Oil, from the French Lorina Cloudy Lemonade to Cahir’s Sparkling Apple Juice.

Thought I was in for some good basic food when I ordered my Ardsallagh Goats Cheese with Oven roasted vegetables and Pesto Bruschetta, set on Crisp Leaves and a balsamic Reduction. I got quite a surprise for my €8.95.

And that surprise started with the high class presentation, the food laid out neatly, almost in the form of a star. The food itself was top class. The leaves were crispy and the Bruschetta tasty with the pesto while the vegetables (mainly peppers and red onions) were perfectly done, a gorgeous match for well known local cheese.

Service was calm and friendly and considerate. Desserts, a Rhubarb Crumble and a Beard and Butter Pudding, were also very good and also well presented. Couldn't have asked for more. This was top class, five star stuff.

Our table was very close to the shelves full of mainly local artisan food and we helped ourselves to some (including the Karmine Apple Juice and some chutney from Janet’s Country Fayre) on the way out.

The cafe is open from 8.00am until 6.30pm and is situated at Distillery Walk, Midleton, 021 4633335, info@thepantrymidleton.com. 

They know what they are doing here. When the plates come out, you see that they also love what they are doing. Well worth a visit if you’re in the area!

Monday, February 21, 2011

YR SAUCE. Ask yer mammy. Ask yer granny. Might be worth a €1,000.00!

Calling all foodies!

A little something to brighten up your Monday we hope! YR are on the look out for the best recipe involving YR original sauce with €1,000 to the winning dish! All you have to do is post your favourite original recipe using YR to their facebook page - ideally upload a photo as well. A highly experienced tasting committee here in Dublin will choose the winner. Closing date end of March '11. You’d be mad not to throw your chef’s hat in the ring!


AN INVITATION FROM AN CRÚIBÍN


One must have an appetite for contemporary feeding to fully appreciate FLESH on Sundays at An Cruibin. Cast a sheep’s eye over recent menus and you may gain enough power to break from the self imposed internment that Sundays have become for many a poor sinner.
Pigs Head, Teriyaki Shark, Mountain Lamb, Seared Swordfish, Black Sole and Pheasant are but some of the fare on offer and drowned best, with quality, although some might say, a little too expensive deep red wines. There are of course, several vegetarian options chalked up on the board but this night, of all nights, is a homage to Meat.
Union Quay can be

FENNS QUAY: MICHELIN RECOMMENDED

FENNS QUAY
Slaney Valley Lamb

The folks at Fenns Quay, including Head Chef Kate Lawlor, were delighted last week to receive their confirmation letter  that they were again on the Michelin recommended list. It is a well deserved recommendation as we discovered, not for the first time, last Friday night.

We had a little celebrating to do ourselves and having enjoyed a similar occasion there last year had no qualms about going there again. Indeed, we were looking forward to it after a miserable wet day.

Started off with a couple of glasses of their lively Prosecco and nibbled on their excellent breads while waiting for our main coursers. The main menu here is enlivened by daily specials and these are always worth considering.

I picked from the day’s list and was very happy indeed that I did. The dish was: Chargrilled Tuna with Rustic Potatoes, roast flat cup mushrooms and cannellini bean compote (24.95). Sometimes Tuna can be a bit on the dry side but not here. It was perfectly cooked and the mushroom and compote, not forgetting the moderately spiced potatoes, gave it a perfect balance.

My wife picked her main dish from the regular list and it was: Chargrilled “Slaney Valley” Lamb chump with spiced roast potatoes and a cassoulet of vegetables and a mint pesto (22.50). The tender pieces of lamb were again cooked to perfection, just as ordered, and again the veg and pesto were spot on to give a very tempting and tasty ensemble.

Dessert then. Nothing overly exciting in the Warm Apple sponge with Vanilla Crème Anglaise. But it still needs to be done well and this was. Very satisfying indeed.

It was a busy night in the city centre venue, full up from about eight on, but service was friendly and relaxed and efficient as we’ve come to expect! Our dishes came off  the a la carte menu but there is also a very good value Supper Menu available. And don't forget those specials at this excellent restaurant which opens early in the morning and doesn't close until late.

Drinks:
Domaine d’Angayrac Costieres de Nimes 2008 (€5.50 glass). Dark fruit with liquorice and spice, great value house wine.
Oremus Tokaji Aszu 5 puttonyos 2000 (7.95)

Friday, February 18, 2011

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.


Killavullen Farmers' Market The next market is on Saturday the 19th of Febuary from 10.30am to 1pm. We hope to see you there.

Good morning !! We are pleased to announce our Michelin sticker & recommendation arrived in the post  :-)

Staying in this weekend.........
Why not have a dinner party. Nash 19 Bolognese Sauce,Piece of Parmesan, Martelli Pasta from Contry Choice and Organic Leaves from Kinsale. Only €22.80 Serves 4.

WdFoodFestival Waterford Food Fest 
Application forms now available to download from our website for our festival Farmer's Market on Sunday 17th April http://bit.ly/eUpDnh

Top of Form
quick and easy steak sauce !!
you have pan fried your steak now it needs to rest in the pan you cooked the steaks add a sliced red onion a few twists of your pepper mill soften the onions ,
add 1/2 glass of red wine and reduce until it is almost eveaporated
add 250ml of double cream cook for 5 minutes on a medium to low heat
season to...See More

mariannegusto Marianne Delaney 
Maurice from Ballyhoura apple farm at #Mahon point. His Juices will be on the shelves of @cafegusto next weekhttp://twitpic.com/40pse2

Bottom of Form
We have teamed up with Cottages for Couples in West Cork to offer any of their guests a complimentary bottle of house wine with a minimum spend per head in our restaurant.
Cottages for Couple have some beautiful and luxurious properties available to rent by the night or by the week.
West Cork Self Catering Cottages to Rent for couples Skibbereen Holiday Homes Accommodation Skibbere www.cottagesforcouples.ie

libertygrill Liberty Grill 
Specials this month, Monkfish & Prawn Kebab - Barbary Duck#FriFotos http://twitpic.com/40zaz0 http://twitpic.com/40zaz2

Hartys Cloyne From Sunday 6th - Friday 25th February in association with Irish Restaurant Awards 2011 & Sunday Independant Life Magazine, 20% off customers food bill - Vouchers availabe from Sunday Independant Life Magazine - Click on link for details & participating restaurants.

GoodFoodIreland Good Food Ireland Try Fish & Chips like you've never tasted before! Check out this delicious recipe from GFI Member Ballycotton Seafood http://bit.ly/i6p2x3

donalskehan Donal Skehan 
I'm the ambassador for Temple Street's 'The Great Irish Bake' Campaign 2011! Ooh Ambassador! :) Details on the blog :)http://ow.ly/3XKhp

richysbistro richy's bistro 
Cooking class for kids in Richy's Bar and Bistro. Wed 23rd Feb 3pm-5pm!Should be great fun to cook in the professional kitchen with Richy!!

EpsteinTravels Jonathan Epstein 
Do you follow any chefs, vineyards, restaurants on Twitter? Let them know this week's #FriFotos theme is #food & #wine!

winerepublic Martin Moran 
 by rednosewine
Wake up FG, increasing wine duty didn't raise income for FF as people shop cross border. They had to cut it to increase tax take again #ge11

foodforlivingie Food for Living 
Just tasted @ummera smoked duck at the @corkfoodforum ... Delicious

BullseyeFood BullseyeFood 
 by anygivenfood
THANK YOU! 250+ at last nights Cork Food Forum! Presentations will be available on the www.WCEB.ie http://twitpic.com/40ngqw

whhoganQuintas William Hogan, Cork 
 by DeesWholefoods
@DeesWholefoods congratulations on your latest venture | Cork food firm launches range of burgers on British marketirishexaminer.com/business/cork-…

ummera Anthony Creswell 
RT @guardianfood: Gourmet salt - how did it get so trendy?gu.com/p/2n6z9/tw #wom >Worth a read for anyone at #wcebfoodlast night

IrishFoodies Irish Food Bloggers 
RT @adriancummins 8 week Sommelier Training Certificate Course. More details .... http://fb.me/RXG34zL1

GoodFoodIreland Good Food Ireland 
Check out GFI Member Eamonn from Knockanore Farmhouse Cheese who was on Nationwide last nighthttp://www.rte.ie/player/#v=1091889

foodforlivingie Food for Living 
Tesco customers keep asking for more Irish products on the shelves. So says tesco at #wcebfood

umnumnum_cork Margaret Smith 
Carrigaline Farmhouse cheese is very yummy. My fave was the garlic & herb http://plixi.com/p/77885287

ByTheGlassUK By The Glass® 
Are you serving wines at the correct temperature? http://bit.ly/fFqysL

FreckledPast Evin 
Mini vegan cocoa cakes! The best part is licking the bowl.http://yfrog.com/h41vtxwj


Sooner or later it happens to everyone, a broken cork! Here's how to solve it:
bit.ly
Beppi Crosariol shows you what to do the next time a cork crumbles before you've got it out of the bottle

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 at cork.billy@gmail.com. Deadline 9.00am Friday.

Thursday, February 17, 2011

WHEN WORDS ARE NOT ENOUGH


GATTUSO: MORE THAN WORDS CAN SAY 

Italians use hand gestures a lot, especially in the south of the country, but rarely the head as fish-shop owner Gennaro Gattuso  did against Spurs.
Born in the south, Gattuso’s hand has also gotten him into trouble: In a UEFA Champions League group stage match against Ajax in September 2003, he was sent off during second-half injury time after slapping Ajax striker and current team-mate Zlatan Ibrahimović in the face with the back of his hand. (Wikipediia)
All ties in nicely with a bottle of Primitivo that I recently received as a present. It is called Parlare Italiano and the label illustration is a series of hands in various poses.
Anyone who watches Italian football regularly will know a few of these gestures. Perhaps the most common is where you press your hands together as if in prayer, then move them up and down. You usually do this with the ref when he has ruled against you. Like most gestures it can mean different things: Why don't you listen to me? or You’re going to be the death of me! It is also a favourite gesture among Italian mothers.
Interesting, isn’t it. Found it in a very informative book on Italian Wine called, believe or not, Vino Italiano!
A bit more interesting really than this bottle which comes from the hot region of Puglia, Italy’s heel. It is made from the Primitivo grape, which has proven strong links to America’s Zinfandel and is the most consumer friendly grape of the region.
Colour is a fairly dark red and there is an aroma of dark fruits. On the palate, this softly structured wine is fruity, reasonably flavoursome with good acidity and just a bit more to it than a simple quaffing wine. Just a little bit.
Parlare Italiano, Primitivo Salento, 2008, 13.5%, **/***

FOOD AND WINE SHOWCASE

 FOOD AND DRINK SHOWCASE NEEDED  
West Cork’s Charlie Costello (@charliecostello), restaurant owner and hotel manager, is never short of an idea or two and lately he has been thinking about expanding the interaction of food and wine people on twitter, especially producers and suppliers.

“What about meeting up with your tweeting suppliers. We could feature their food & wines.” 

Just been wondering what form this could take. And duration? 

Perhaps, it could it start off with a tasting night? Something like that evening when LocalMarkets.ie launched their service in the English Market. Should it take place in a restaurant with the menu for the night drawn from the suppliers?

Should it be a weekend festival? There are so many suppliers in the Cork area that I suspect more than one restaurant might be needed. Hold the event in a town or area, like Clonakilty for example, where there is a cluster of restaurants. First course here, second course there, dessert over there. Maybe erect a marquee?

I know there are some very enjoyable food events around the city and county but don’t we need a really grand showcase? One that would draw the punters in from near and far, especially now that the reputation of Irish food is so high.

Any ideas out there?  Here is a link to some American food and wine festivals.  http://en.wikipedia.org/wiki/Food_Network_South_Beach_Wine_and_Food_Festival Have a look and let us have your comments in the facility below or via twitter!

Thanks to @ Jacqueline Stedman, via Twitter, you can see how they do it in one part of Australia here

Wednesday, February 16, 2011

SPICE UP YOUR MORNINGS

GREEN SAFFRON

The fragrant Green Saffron stall is a regular stop for me whenever I’m in either the Mahon or Midleton Farmers Market.

Met Arun (did you see him on RTE yesterday making a tempting gingerbread?) in Mahon last Thursday and spotted a couple of granolas for sale. These were new to me and, with some advice from the man himself, I settled for a pack of Breakfast Granola, rather than the more expensive luxury one!

Paid just over 4 euro for 500 Gms and I am delighted to say that I am really enjoying my purchase. It certainly has spiced up breakfast time but please don't be put off by all my talk of spice. The Green Saffron Juicy Fruit Spice blend is moderate but does provide a pleasant taste and a pleasing aroma even early in the morning.

The full ingredient list: Rapeseed Oil, Jumbo Oat Flakes, Figs, Golden Syrup, Light Brown Soft Sugar, Rye Flakes, Barley Flakers, Butter, salt, Pistachios, Almonds, Sultanas, Rosewater and Green Saffron’s Juicy Fruit Blend.

Tempted? I bet you are. Try it and let me know what you think.



Tuesday, February 15, 2011

VILLAGE TALES


VILLAGE TALK
The hype on wine labels never ceases to amaze me. Take this for example, from an ordinary Beaujolais-Villages: “...like a dream,...a poem, or perhaps a symphony”.
My notes for this Pierre Ponnelle 2009 Beaujolais Villages were more down to earth. Leave the orchestra out of it; the string quartet will do nicely!
Colour: Light cherry red.
Nose: Tame fruit.
Palate: Light red fruit flavours, simple, easy drinking dry wine, smooth and nicely balanced with not a bad finish at all. The grape is 100% Gamay and ABV is 12.5%. Rating: ***
They say “it is .. richer than any other types of Beaujolais”. But we don’t believe everything we read on the back label. Do we?
It didn’t always have such skilled defenders as today’s PR firm. Gamay was once banned. Duke Phillip the Bold took a dislike to it back in the 14th century. But it grew its way back. The revival really took a hold in the 1960s when local grower Georges Duboef promoted, with great success, Beaujolais Nouveau.
That usually arrived in November, still does but to much less fanfare, and was meant to be drunk young and that applies to much of today’s Beaujolais (Nouveau or otherwise) though there are exceptions.
Not overly keen on this fairly average one and you, and I, would do better to find a Beaujolais Villages with the village name on the bottle – see the map (click to enlarge).  A wine made from the grapes from one of these villages is called a Cru Beaujolais, and the AOC label will name the village.  It will be a little bit more expensive but not overly so. Must say I do enjoy one every now and then, especially in summer time.

Much the same goes for Cotes de Rhone Villages. Get one with the village name on the bottle. I hit the jackpot here with a Christmas present: Chateau de Marjolet 2009 Laudun, Cotes de Rhone Village, Cuvee Tradition, 14.5% ABV, Gold Medal winner Orange 2010 ****.
(This present got mixed with others so I don't know who gave it and canl;t ask where they bought uit. Jay Fox of  has been in touch: "its hitting Ireland in about 3-4 weeks. I'll be stocking it.")


Marjolet is “an independent producer” in the village of Laudun where some of the region’s finest reds are made. Hugh Johnson has praise for it in his 2011 writings: Most happening area, bundle of good wines,...., all very drinkable.”
On the evidence of this Laudun, I agree with him. Colour is medium red with an aroma of red fruits (strawberry and cherry). On the palate, it is peppery, juicy, medium bodied and well balanced and rich with a pleasant lingering finale. 

Monday, February 14, 2011

ELECTRIC

ELECTRIC
Just a few years back, I had my first encounter with Sauerkraut*, in an Austrian monastery on the banks of the Danube. Not a very pleasant meeting, very sharp stuff indeed and the English ex-pat alongside was having a laugh: I told you so!

Got back on the boat and headed for Vienna. A few days later at a Heurigen (wine tavern that serves food, and the only place I ever got wine in a half-litre tankard ) near the city, the Sauerkraut was on the menu again. Never afraid to research in depth, I tried it again and found it much milder and every enjoyable.

And, thankfully, it was the latter type (this from Alsace) that accompanied my Pheasant (€20) on a dinner visit to Electric.  Bacon and Morteau sausage were also in the pleasing mix, along with some mashed potato. A really well balanced dish and one happy customer.

The other side of the table was delighted with her Roast free range chicken with carrots, parsnips, goose fat roasties and onion gravy (€17). The chicken was exceptionally flavoursome, the whole combination so well done and a pleasure to eat.

We had skipped the tempting starters and so had room for desserts. Again these were top notch. The Cocktail Alexander (brandy panacotta with espresso chocolate mousse) looked classy and inviting and it sure was a treat.

Unusually, I went for the tri-partite Chocolate Explosion (€8.00): a dark mousse, a light mousse and a chocolate cake, each separate in the well presented dish. Quite a substantial dessert but there was nothing left!

Drinks included Brown Brothers late harvested orange muscat (€4.5 a glass), Les Jamelles 2008 Vine De Pays d'Oc Merlot (€4.9) and NZ Old Coach Road 2009 Nelson Riesling (€5). Decent wines at decent prices.

The new restaurant is on the second floor with views, depending on where you are seated, over South Mall, end of Grand Parade and the adjacent river. It is a very pleasant place to visit with good food and good people at all levels of the interaction.

*Choucroute in France