Step up to a Dining Room with a View

Jacob’s Ladder

Jacob’s Ladder  is the harbour front restaurant of the Water’s Edge Hotel in Cobh. The views out over Cork Harbour are excellent – indeed you may well see a cruise liner float by between courses – and the food is not half bad either.

It is a bright room with comfortable seating.  Service during our recent lunch call was friendly and efficient. By the way, not all the windows have a view of the harbour.There are a few that overlook the neighbours who are The Quays, another waterside restaurant. 

The lunch, with some friends from the town, was unplanned but none the worse for that. Nobody though wanted to go the whole hog. Just one starter and that was a very tasty Bruschetta of Brie (with roasted peppers, summer squash and onion jam).

One of the party was happy with his Watersedge Toastie. The filling was honey ham, cheddar and red onion.

The most popular main course was the day’s special: Warm Chicken, Serrano Ham and Potato Salad with Chive Dressing. Must say I enjoyed mine even though I thought the ham was rather overwhelmed by the rest of the dish, an opinion not shared by a fellow diner. 

Prices were reasonable enough. For instance, the Toasted Sandwich cost €7.95 while the Warm Chicken salad came to €11.95. The house wine (both red and white) was €5.25 per glass (perhaps not the greatest value you’ll get).

We had been in the town for the Food and Heritage Day  and were royally entertained for a few hours. Really enjoyed the day and the lunch. 

Amuse Bouche

At least to start with, the table fairly groaned with food – ‘a rude kind of plenty’, one source called it – even if the fare was hardly up to the standard Bengal society was used to. ‘Ill-concocted soups, queer-looking ragouts and jelly the colour of salt water,’ sniffed one lady. The hold contained 40 tons of salted meat, including beef, pork, bacon and tongue, 15 tons of potatoes, 6 tons of flour, 2 tons of cheese, 4 tons of groceries, five barrels of herring, and six chests of oranges and lemons.
From the Caliban Shore by Stephen Taylor.

Exquisite Rosado from La Rioja

Marques de Caceres, Rosado, Rioja 2011, 13.5%.

Vibrant summer fruits on the nose while the colour is a really strong pink. In the mouth, the fruit is delicious; the wine has a charming mouthfeel and a decent dry finish. This blend of Tempranillo (80%) and Garnacha hits the right rosé spot. Exquisite but not at all delicate. Highly recommended.

This type of wine is associated with sunshine and higher temperatures and indeed I got it out Sunday evening when the big yellow ball made one of its rare appearances this summer. But I wouldn’t follow the guideline too seriously as there are many occasions when a rosé is suitable.

I bought this bottle, and a few companions, while on a recent trip to Spain but you should be able to find it in places like Nash Wines, TheWineshop.ie, and Wines Made Easy.

Food and Drink Spotting

Food and Drink Spotting

Taste of the week, at Manning's Emporium, Ballylickey.

Celtic Cook Off Short Break 11 to 13 September 

Taste of West Cork Food Festival offers three days of enjoyment based around the exhilarating Celtic Cook Off event.

“Join us in West Cork to:
• Meet our own award-winning Artisan Producers and taste their products
• Meet the internationally-acclaimed chefs participating in the Celtic Cook Off – Gary O’Hanlon for Ireland - Jack Stein for Cornwall - Shaun Hill for Wales - Stephane Delourme for Brittany – Butch Buttery for the Isle of Man – Tony Singh for Scotland
Plus Roy Brett from The Ondine Restaurant – Martin Shanahan from Fishy Fishy – Tim Anderson 2011 MasterChef Winner
• Come to the Celtic Cook Off Produce Market, where the competing chefs will choose their ingredients and then enjoy Celtic Food Fusion as they, and the producers, create lunch
• Enjoy the buzz as six top chefs compete in the Celtic Cook Off 2012
• Relish A Taste of Ondine as Roy Brett re-creates the menu of his famous Edinburgh restaurant here in West Cork
• Learn to smoke fish with a hands-on session with Sally Barnes at the award-winning Woodcock Smokery and get to take home your very own smoked fish
• Get afloat with champion kayaker Jim Kennedy and Sally McKenna of the Bridgestone Guides to learn how to forage for seaweed and make lunch on the beach
• Delight in an evening of cookery skills demonstrated by your own guest chef, food writer and blogger Mei Chin as she creates a West Cork Food dinner just for you – audience participation encouraged!
• Visit Glebe Gardens with its new restaurant and meet Madeline McKeever of Brown Envelope Seeds – No Food Without a Seed

We can accommodate six food enthusiasts only so please book now to avoid disappointment. Organise your own group of six and you’ll win a €50 voucher for food or wine from Ballinwillin House www.ballinwillinhouse.com”

Get all the details here


Drinks

Curious Wines seem to have found “relations” down under and you can see some of the Curious Kiwi wines on their site.  The label may be playful but they say this Pinot Noir is a serious red wine.

“Exotic and exciting aromas typical of Pinot Noir, with its velvety texture and firm red fruit. This is delightfully soft and juicy, with plum, cherry and cinnamon flavours. An elegant background of oak brings softness and balance without smothering the vibrant yet focused fruit.”  Worth a check as there are some good Pinot Noirs coming from the Marlborough area.

Fans of Beso de Vino will be glad to know that the Seleccion 2010, a blend of Syrah and Garnacha, is now released and available here. Maurice O’Mahony of importers Wine Alliance tells me it keeps getter better and better. This warm spicy red is available at around the €10.00 mark. Very good value indeed.

Wine Diary: Sunday 16th September, 4.30pm
 ‘A New Zealand Wine Adventure in Ballymaloe’, at The Grain Store at Ballymaloe
With New Zealand winemakers Larry McKenna, Escarpment Wines, Martinborough & John Hancock, Trinity Hill Wines, Hawkes Bay.

Peter Handzus ‏@PeterHandzus
Thinking about Good Bed and Breakfasts in French #wine regions http://bit.ly/OmkfD4 via @WineTravel #winelover

BeerBloggersUK ‏@BeerBloggersUK
New content: World Ipa Day: I am sure all you beer monsters know that Thursday 2nd August heralds the 2nd ... http://bit.ly/R6Nyvl #beer

Matt Simpson ‏@BeerSommelier
Craft beer leads uptake in NZ breweries: The number of New Zealand breweries almost doubled over the past ... http://tinyurl.com/cux8dc6 #beer

Shorts


Rozanne Stevens proposes   Summer Entertaining with Sumac Spices

Blarney Woollen Mills introduce Fish Fridays at The Mill Restaurant!  BlarneyWoollenMills ‏@BWMHotel

A Taste of Spain ‏@atasteofspain
Beach bars in Spain  vía @guardian #food#travel #Spain

Brigit Strawbridge ‏@BeeStrawbridge
Wonderful....an entire site dedicated to Edible Flowers! #food #remember_to_leave_some_for_the_bees

Food ‏@Food
Chicken with Herb-Roasted Tomatoes and Pan Sauce: Recipe from Bon Appétit ht#Food

Top Lunch at O'Connor's Seafood

O’Connor’s Seafood Restaurant

 Enjoyed a lovely friendly welcome on our first visit to O’Connor’s Seafood Restaurant  in Bantry at the weekend.


We had been impressed with the outside of the well kept building and with the nautical display in the window. Walls are nicely decorated with photos and the Good Food Ireland Map, proudly displayed . The restaurant is both comfortable and cosy and the seating is really really good, as were our first impressions.

And that continued with the service. It was excellent, top class, friendly and informative, chatty, yet not in your face. And it wasn't just us. A Scottish couple nearby got a brilliant run down on what was available locally and in Cork City.


Of course, the most important ingredient is the food. We came for the fish, of course, but the Sunday lunch menu is quite extensive and meat eaters won’t be disappointed either, as you can see on the photo of the menu.


I picked the Pan Seared Hake with the tomato ragout and tempura Samphire (€13.00). Simple enough. The chef let the fresh fish do the talking here and it was excellent. Must say also that the ragout and Samphire were absolutely delicious accompaniments. Not to mention the spot-on side dishes of vegetables and potato wedges.

They had some tempting regular desserts but the day's special was my pick and it was Cherries (they are in season), Chantilly Cream, and all on a base of broken Toblerone biscuit. Very nice indeed.

It is a case of quality in, quality out. Most of the suppliers are local and include Central Fish Market Bantry, Jack McCarthy Kanturk, Bantry House Walled Gardens, Bantry Bay Crab, Cashel Blue Cheese, McCarthy’s Butchers Bantry, Michael Moore fruit and veg and Oysterhaven oysters and Mussels.

Pat Kiely was chef here when O’Connor’s won a national award a few years back. After a spell at the Rising Tide, he is back now as owner and has assembled much of the team from those days. The place is a credit to himself and his staff. And well worth a visit if you are in the area.

Other nearby attractions: The Ewe Experience and Bantry House

Good Value NZ Pinot Noir

Tahuna, Hawkes Bay (Australia), Pinot Noir 2010, 13.5% abv, €13.50 at  Karwig Wines

The white Kiwi feather features on the neck of the bottle from this winery which has vineyards in both Hawkes Bay and Marlborough .

Colour is light red, not see-through, while you'll get scents of cherries and raspberries on the nose. The same fruits feature on the elegant palate. It is juicy, slightly spicy, with a smooth lingering dry finish. Flavour rich, easy drinking and good value.

The winery's aim is to "produce rich, soft and approachable wines of exceptional quality"'. Exceptional might be pushing it but it is certainly very good. Recommended.  

Seaweed ingredient in Mayo Pudding

Kelly’s Greenway Pudding

Pictured at the launch of Kelly’s Greenway Pudding yesterday (Monday 30th July) at Mulranny Park Hotel were Anna Connor (Walking Development Officer, Mayo County Council), Sean Kelly (Kelly’s Butchers, Newport) and Dermot Madigan (Manager, Mulranny Park Hotel).

Here’s a clever response to the highly successful Greenway walking and cycling trail. Kelly’s Butchers, Newport, Co. Mayo have introduced Kelly’s Greenway Pudding sporting a map of the Greenway trail on the label. The new pudding, which contains Atlantic seaweed, was launched at Mulranny Park Hotel by Anna Connor (Walking Development Officer, Mayo County Council) and Dermot Madigan (Manager, Mulranny Park Hotel). The Greenway goes through Newport and walkers and cyclists pass by Kelly’s door when they are on it.

“We’re part of the Gourmet Greenway food trail”, says Sean Kelly of Kelly’s Butchers, “We have a lot of cycling and walking tourists coming into the shop and we wanted to create something specially for them. That was the inspiration for Kelly’s Greenway Pudding. We find the tourists are fascinated by the label, they love a souvenir that shows the Greenway itself. It’s our modern twist on the old stick of rock.”

Seaweed from the wild Atlantic shore is the special ingredient in the Greenway Pudding which is available as both a black and a white pudding. The taste is distinct, with a delicate hint of the ocean, but still has the unique Kelly’s flavour and texture. As with all Kelly’s puddings it holds its shape very well when cooked, which chefs love.

Kelly’s have also introduced a brand new seaweed flavoured sausage to their range, bringing the total of speciality sausages to an impressive 15.

At just €6 a pop Kelly’s Greenway Pudding  is proving an irresistible draw for Greenway users and locals as well. It is exclusively available in Kelly’s Butchers Shop, Newport and at Knock Airport. You have to come to Mayo to get Kelly’s Greenway Pudding .

Top Creme de Cassis for your Kir

Trenel, Creme de Cassis de Bourgogne 2011, 15%. 

Well, well, well. I've tasted a few of these over the years, but this is surely one of the best. In fairness, most of the others would have been tasted as part of a Kir, where it is mixed with white wine and the blend then drunk as an aperitif.

Cassis, as most of you know, is blackcurrant and the liquor is most definitely from that fruit, looks like it, smells like it and tastes a bit like it. Sugar and alcohol have been added to the fruit and the mix here is brilliant, the alcohol giving the fruit a real fillip. 

Trenel boasts that he is the "liquoriste de Bourgogne". This bottle proves beyond doubt that he sure knows what he is doing. Not surprising really as he has been doing it since 1928!

While I did like sipping a little of it on its own, it is probably best mixed. Here are the classic ways.
Kir: Creme de Cassis (1 part) and white wine (9 parts).

Kir Royale: Creme de Cassis and champagne.

Bantry Meets the Challenge

Bantry Meets the Challenge

Click on image to enlarge.

The sun shone as the week long Atlantic Challenge came to an end in Bantry on Sunday. Even though we arrived relatively early on Sunday morning, we had the feeling that we had missed a great night on Saturday and that was pretty much confirmed everywhere on Sunday!

It certainly accounted for a leisurely start to the day. Not too many people around until after lunch when the wind died down and the sun came out and so too did the crowds. The Food Fair was the focus of much attention as were the bands playing on the square.

I walked out to the pier to see the long boats of the Atlantic Challenge at rest and a pretty sight they made with their national flags flying in the stiff breeze and the magnificent scenery in the background. By the time we got back to the centre, the Food Fair was picking up.

If you were hungry after the night before then you were in the right place with hot food being provided by various stalls, pizzas and Thai among them. Not too many producers around but great to meet up with Benoit Lorge and Mella’s Fudge again.

Clockwise from top left: Blacksmith demo, Mella's Fudge, Rachel Dare of Organico doing her cookery demo, Pizza stall, attendance at cookery demo, Salad from Organico, Herbal teas and Olive stall. Click on image to enlarge. 

The cookery demonstration area was every popular with quite a line-up that included Henry Heggarty of Wokabout, Caroline Moore of the Seaside Kitchen, Rachel Dare of Organico Café (they also had some gorgeous salads on their stall), Pat Kiely of O’Connor’s Seaford Restaurant (where we enjoyed a splendid lunch), and Benoit Lorge with a sweet chocolate finale.

After lunch, we joined the throngs, took in the music and paid another visit to the food area. Great to see the kids catered for in the square with the Bubbles in the Water and the Bucking Bronco proving popular.

Would have liked to have stayed on for the Atlantic Challenge presentations late in the evening but had so say goodbye to beautiful Bantry though not before a call to Manning’s Food Emporium in Ballylickey where we enjoyed a chat and a drink. After that there was time for a stroll around the nearby Carrigass Castle, where there are some lovely walks and picnic areas.

New from Glenisk! Pure Original.

GLENISK INTRODUCES NEW NO ADDED SUGAR RANGE ‘PURE ORIGINAL’


Got a selection of the new No Added Sugar yoghurts from Glenisk to try recently. I have quite enjoyed the three: Natural, Blueberry and Mango.

Of course, I didn’t leave well alone but tried out a few variations. For instance, I jazzed up the natural with a few bunches of raspberries form the back garden and that went down a treat. The Natural also came in very handy for making the Wholemeal Banana Bread (recipe in Sally Bee’s The Secret Ingredient).

Sally’s books are quite popular in this house and, in the same book, she has a recipe for using natural yoghurt and fruits. Basically you whiz the yoghurt and fruit together and then put them up in smaller yogurt pots and freeze them. Didn’t do that but Sally says they are as popular as ice cream with her kids.

The Glenisk fruit yoghurts are really creamy and tasty and hardly need improving by me. I enjoyed the blueberry one just as it came but must admit to “tampering” with the Mango. Got a tip from @RTEFood  on Twitter and added in some granola (from Staple Diet of Wexford) and must say it worked out quite well.

So there you have, a few ideas to get the best out of the lovely Glenisk products. But don’t worry if you haven't time on your hands as they are excellent just the way they are!

Below is the press release that came with the yoghurts.


A PREMIUM NEW RANGE OF ORGANIC YOGURTS THAT DELIVER PURE PLEASURE FROM PURE TASTE.

3rd July: Glenisk, Ireland’s award-winning organic dairy is celebrating its 25th birthday with the introduction of ‘Pure Original’, a premium range of organic yogurts which contain only yogurt and fruit – and nothing else! Like all Glenisk organic yogurts, Originals are free from artificial or GM ingredients and synthetic chemicals – and they are also free from added sugar. The yogurts contains a  beneficial probiotic culture, l.casei, to help promote healthy digestion.

With no artificial ingredients, and available in delicious flavours; Natural, Mango, Blueberry and Mango & Pineapple, served in distinctive transparent pots – with Glenisk, what you see really is what you get!

The range is available in NATURAL, 500g which is made simply with fresh organic milk and a probiotic culture. Both the MANGO and the BLUEBERRY Original yogurts, 450g feature a decadent layer of fruit on the bottom and a deliciously pure and creamy topping of natural organic yogurt on top. They have no added sugar, and because they are organic, they’re also free from any artificial ingredients, chemicals, GM ingredients.  Each contains a beneficial probiotic culture for healthy digestion.

Also with no added sugar, PINEAPPLE & MANGO Original comes in a 4x125g multipack, and contains a blend of organic yogurt mixed with delicious tropical fruits. The convenient format makes them perfect to pop into lunch boxes or gym bags for a healthy on-the-go snack.

Glenisk MD, Vincent Cleary comments: “creating new and better organic yogurts is our goal. Recently, we reformulated our baby and kids yogurts to remove refined sugar and the response from customers was so positive, we realised a demand existed for a similar range for adults. We’re especially proud to launch our new Originals, with no added sugar, as we celebrate our 25th birthday this year.”

Glenisk Pure Original is available at a recommended retail price of €1.99 for the large pots and €2.69 for the multipack, from leading supermarkets and independent retailers.

Further information on all Glenisk products is available at www.glenisk.com, or you can become a fan of our FAcebook.com/GleniskOrganic to be in with a chance to win prizes and keep up with the organic conversation, or follow us on www.twitter.com/glenisk for daily updates.

Food and Drink Spotting

Taste of the Week! So refreshing.

Food and Drink Spotting  
Bantry Festival of Food
As Bantry’s Atlantic Challenge contest draws to a close, and after the pirates have had their revelry on the 28th, it will be high time to relax and enjoy the finer things in life.
On Sunday 29th July, the Bantry Festival of Food, sponsored by Bord Bia, is bringing together foodies, chefs and food producers on the shores of Bantry Bay to enjoy the best of the great food West Cork has to offer.
As you watch the curraghs, windsurfers and wooden boats in Bantry Bay, you’ll get to pick up tips from local chefs, and sample your way through stalls that showcase the best of Irish food.

Fenn’s Quay. Busy Week
Fenn’s Quay have announced a series of events for next week as part of Cork Food Week.
On Monday, you may join Head chef Kate at the table and taste a special menu – designed only for this one night. Be the one who chats with the chef while eating dinner. Kate will introduce and explain each course and will answer any question you have about the food. Price pp: €30 incl. 3-course menu & wine. Monday 30th July - 7:30pm.

On Wednesday, there is a food Blind tasting menu, also €30 (incl. 7-course tasting menu & glass of wine). And on Friday, a Food Quiz will be held. Price pp: €15 incl. finger food & glass of wine/bottle of beer. Please note that places are limited and booking is essential. Email biasasta@hotmail.com to reserve a place or for more information.

12 mile menu winner
Great to see Midleton’s Sage Restaurant rewarded for their innovation with the prize for top dish (12 Mile)  at last week’s enjoyable Cork Food Fest. Springfort’s feather blade beef once again caught the eye or should that be taste buds. Must say I thought the dishes overall – starters and mains in particular (didn’t try too many desserts!) – were top notch.
For my own part, I’d like to have seen more recognition for the excellent menus of near neighbours Hayfield Manor and Fresco. Didn’t get a chance to try all the food but another dish that I thought was fantastic was the Thai Chicken Noodle Soup by Isaac’s.
And, moving to glasses, wasn’t that a fantastic Sherry exhibition and tasting by Colm McCan of Ballymaloe!

Shorts
Interesting view on Irish pubs here thanks Irish Fireside Corey ‏@IrishFireside
Q & A: Irish Pubs and Etiquette

Irish Food Bloggers ‏@IrishFoodies
Good morning! Have you entered our latest competition yet for a master class and dinner at the Carton House Hotel?

Avonmore Launch New Fresh Dessert Cream 

Carlow Café makes the Best Scone in Ireland!

Carlow’s Café Formenti makes the Best Scone in Ireland!

Goodall’s of Ireland Reveals the National & Regional Winners of the Nation’s Favourite Scone

2 One of the great culinary debates has finally been laid to rest as Goodall’s of Ireland have announced the winner of their search for the country's Best Scone! This morning Carlow’s Café Formenti has been revealed as the winner of a €1,000 prize fund, but more importantly the coveted title of ‘Best Scone of Ireland’!

The competition caught the public imagination with #bestscone becoming one of the top trends talked about on Twitter last week.   A shortlist was compiled from public nominations cast on Twitter and Facebook and was  then voted for on the www.goodalls.ie blog, with almost 10,000 votes being cast from around the country.

Café Formenti’s unusual ‘Scruffin’ a cross between a muffin and a scone, encouraged loyal customers and fans to get behind the Carlow based café, and owner Richie Fenner commented on his delight at the victory for the café,

“Cafe Formenti, along with being a working cafe where we cater for all tastes in Carlow town, is also a community, where all walks of life come to interact.””

Four regional winners were also selected from the shortlist of 12 finalists; The Halo Café in Celbridge, Co. Kildare, Keogh’s Café on Trinity Street in Dublin, Tierney’s Costcutter in Ennis, Co. Clare, and The Tuckaway Coffee Shop in Waterford, and each eatery will receive a €500 prize.

Speaking on behalf of Goodall’s Gareth Watkins commented,

“We wanted to celebrate the best of Irish baking – not the fancy stuff but tasty everyday stuff, that when it’s done well can be fantastic.  We all know scones can vary from the mediocre to the truly great and Café Formenti  represents the best of modern Irish food”.

Any bakers wishing to try their hand at making Ireland’s best scone can have a look at www.Goodalls.ie where Goodalls will  publish the café’s top tips on scone making .  You can join in the great scone debate on  Facebook.com/GoodallsIreland or follow the conversation on Twitter.com/GoodallsIreland.

Afternoon in the Idaho Cafe

Afternoon in the Idaho Cafe

Surprised to see so many customers in the Idaho Cafe at 3.00pm on a drizzly Tuesday afternoon. Just goes to illustrate that this Caroline Street venue is as popular as ever and that goes to the credit of Richard and Mairead Jacob and the way they have been running it for eleven years.

Their way is really a philosophy, a combination of simple things: local ingredients, well cooked, and served with a smile and a chat and, oh yes, a large dollop of hard work behind it all. Simple but superb. And obviously appreciated by their many regulars.

I think their Facebook Page sums it up very well: “We are a small, but perfectly formed Cafe, serving breakfast, lunch, coffees and drinks to an eclectic and much loved group of customers.

Our menu brings you great breakfasty treats such as Waffles with Bacon, Porridge, Bacon and Cheddar Croissants and our famous Bacon and Sausage Baps.

Lunch revolves around more great Irish ingredients served with simplicity and style. Shepherdess's Pie, Smoked Fish Pie, and hot toasted Baps are complemented by regularly changing Salads.

We are striving to source ALL our core ingredients from a 100km radius of Idaho Cafe, Bacon, Sausages and Black puddings come from Limerick, Our cheeses are from west Cork, Our apple juice is from Cappoquinn, Breads from Cork City..... I think you get the message !!!!”

We were treated to Afternoon Tea. This is not a regular on the agenda but is available on request. We had a great chat with the proprietors as they took little breaks in their turn. Dubliner Richard is the front of house while Corkonian Mairead is the chef. She is always trying something else and we got a chance to sample her delicious Sweet Geranium Syrup that is going down well with some of the breakfast regulars who take it with the porridge. 

We had started with a local product, Frank Hedderman’s gorgeous salmon on brown bread. Again local, simple and simply delicious! Perhaps the highlight though was Mairead’s Gooseberry Crumble. This was made from their own home grown red gooseberries and was simply outstanding.

Impossible to top that but the final treat came close! These were the macarons made by John and Sylvie McCormick. They look much the same as any other colourful macaron but the fillings are something else. If you don’t believe me, why not try them out at Mahon Point Farmers Market.

And, one more thing, why not try out Idaho Cafe itself?  A place to relax and replenish your resources, just a few yards from Patrick Street.