Euro Farmhouse Cheesemakers come to Ireland

The European Farmhouse and Artisan

 Cheesemakers Congress comes to Ireland

Pictured at the launch of Ireland’s first artisan cheese congress were Dick Willems, Coolea Cheese, Eimear O’Donnell, Bord Bia and Marion Roeleveld, Killeen Farmhouse Cheese. 

The Association of Irish Farmhouse Cheesemakers (CAIS) will host the 5th European Farmhouse and Artisan Cheesemakers Congress at University College Cork on the 26th April, where industry stakeholders from Ireland and other EU member states will come together to share knowledge and initiate collaborations across the farmhouse dairy sector.

Topics such as sustainability in farmhouse dairy and environmental impact, farmhouse production best practice, and the market opportunity for farmhouse dairy will be included on the programme. The congress is part of the Network of European Cheesemakers, an exchange of practical information among cheesemakers from France, Germany, Finland, Ireland, Italy, The Netherlands, Norway, Sweden, and Spain.

Over 60 artisan cheesemakers from these countries will visit Ireland during April to participate in the congress and experience Ireland’s unique and diverse dairy sector. For more information, visit www.irishcheese.ie.

Thank you Mr Quinney

Thank you Mr Quinney

Just have to say a major merci to Gavin Quinney and all the crew at Chateau Bauduc for making great wines and to the guys and gals at Curious Wines for stocking them. Helped myself to a couple recently and each was superb.

Château Bauduc, Les Trois Hectares, Semillon 2010 (also known as Bordeaux blanc sec), 13% abv, €14.39 (reduced from 17.99) Curious Wines

Bordeaux for sure but with a couple of noticeable differences: the Stelvin closure and the fact that the main grape, Semillon, is named on the front label.

Colour is light gold and it is bright. Nose is aromatic and on the palate it is fresh and lively (almost fizzy) and dry. A lovely dry white, excellent texture and complexity, perhaps reflecting that the grapes used come from a seven acre vineyard of gnarled, 60 year old vines. By the way the actual blend is 80% Sémillon with 20% Sauvignon Blanc.

Just about 1400 cases were produced. The wine is listed at Gordon Ramsey ad Rick Stein, one of whom is a favourite of mine! This is a super wine, great value at Curious at the moment and is Very Highly Recommended!

Chateau Bauduc Close de Quinze, Merlot Cabernet Sauvignon 2010 (Cotes de Bordeaux), 14% abv, €13.59 (reduced from 16.99), Curious Wines

This is a very dark red, almost black, with ripe red fruit on the nose. Quite a mouthful, fruity, spicy and on then on to a terrific dry finish. “Powerful yet classic red Bordeaux.” Yes indeed and at a good price. Two thousand and ten “was a magnificent ripe vintage”. This blend of 85% Merlot and 15% Cab Sauv takes full advantage and is Very Highly Recommended.

Must say one thing I really like about Chateau Bauduc, aside from the wine of course, is the clarity on the label, lots of to-the-point info, no hype.

The Lemon Leaf Cafe

The Lemon Leaf Cafe

 Quite a few rooms in the Lemon leaf Cafe in Kinsale. You’ll be at home in any of them, although many costumers gravitate towards the glass roofed one, so bright and airy. Pick a seat or  a sofa and study the menu.

 It is open seven days a week. You may have your breakfast here, Scrambled Eggs on their toasted artisan bread or maybe the Bagel special (local handmade sausage and smoky bacon on toasted bagel with homemade tomato and apple chutney). And much more.

Breakfast is served until 2.00pm but in mid-morning, perhaps you’d like their coffee (Ariosa from County Meath roasters) and a scone. Oh, just to mention as I know many of you, just like me, like to support local producers, that the Lemon Leaf also makes it a priority. Here you may choose meat from Lordan’s in Ballinspittle, bread from Tom’s Artisan Bakery in Kinsale, Durrus cheese, Clonakilty Black pudding, free range eggs from Beechwood Farm and Katie’s Bandon chocolates – including the very popular sticky hot chocolate. 

If you’re in for lunch, you’ll be trying some of those tasty products. Maybe a Beef Burger with Durrus cheese on toasted ciabatta or perhaps a Feuille De Brique (baked filo parcel with daily filling, served with couscous & mixed baby leaves). Soups and sandwiches also. No shortage of choice here at any time.

And this is also a family friendly place. Not alone do the kids have their own tasty looking menu, but your small one may well get his own little table, next to yours, and when he or she is finished the meal, will have a bunch of crayons or similar supplied to pass the time.

We arrived on a sunny mid-afternoon looking for something sweet. We were in the right place. They have a good selection of cakes and an even better selection of beverages. All the delicious cakes are home baked and the selection varies according to the day.

Lemon drizzle slices (€2.20) and a Lemon Cheesecake (4.50) were our choices with a pot of excellent tea. My tea was Earl Grey, made with the biggest tea bag I’ve seen in a while, a third bigger than normal I’m told! Enjoyed the visit.

By the way, if you are in a rush and can’t linger a while, you may make a visit to their on-site store and buy quite a few of the products to take home and enjoy.

Monday to Friday 8.30AM TO 4.30PM
Saturday and Sunday 8.30AM to 5PM
Call             021 4709792    

70 Main Street,
Kinsale, Co. Cork

Loved 24 Hours in Kinsale

24 Hours in Kinsale

Arrive  2.30pm 15th March: Coffee and cake at the cool Lemon Leaf Cafe.

3.30pm Check in at Actons

4.30pm Quay side walk.

7.30pm Dinner at Finn's Table

Saturday 16th March 10.00am. Town Walk

11.00 Check out of Acton's

12noon: Garrettstown surfing

1.30pm: Lunch at the Diva (Ballinspittle)

2.30pm: Sandycove.

Fred in Fermoy. Worth a Detour!

Great Grub at Charlie Mac's in Fermoy

Take 1: Ballyhoura Mushrooms

Promise yourself a stop in Fermoy one of these days. Indeed, why not treat yourself to a visit. And go and see Fred Desormeaux. You’ll find the ex Greene’s Restaurant chef now doing business in the pub called Charlie Mac’s on the main street.

Quite a nice pub. It has big screens, racing or football, maybe even rugby. Plenty of comfortable seating. But the main attraction now, since Fred took over a couple of months back, is its outstanding food. Be warned. Fred’s pub grub is good, very very good.

Take 2: Fred's Chowder

Called in there this Thursday for lunch and here are four items that I can recommend. Indeed, there are a whole pile more. There is a terrific menu from about noon ‘til eight most days and this is supplemented by a very impressive list of daily specials. But you’ll have to check those out for yourself.

Let us start at the start. Frenchman Fred is a big fan of local producers so it was no great surprise to see Ballyhoura Mushrooms on the menu: Ballyhoura Wild Mountain Mushrooms on toast with a cream of Porcini dust (€7.95). A fantastic starter at a great price. If these mushrooms were a wine, they’d have their own AOC.

Take 3: Cod goujons

Take two. Another starter. Fred’s own Mediterranean fish and seafood Chowder (€7.50). Feckin’ hell, just 7.50. I mean this is a huge bowlful, would certainly do you as main course at lunchtime. It is super tasty, lively, a little bit spicy, quantity combined with real stand-out quality.

Okay, move on now, cautiously, to the mains. Fresh cod goujons, with warm potato salad, with sweet chilli, lime and coriander mayo (€12.95).  The cod is brilliant, the salad is massive. Underline this: portions here are generous! 

Take 4: Liver & bacon

I went for one of his classics: Pan-fried Lambs Liver, on root vegetable mash, with crispy bacon and rosemary jus (€11.50). And did I want it well done or medium? A classic dish but not a regular on pub grub menus in Ireland where your standard roast is the order of the day. This, by the way, was presented well and tasted even better.

Just another generous piece of quality in Fermoy. Worth a detour, for sure.

Amuse Bouche

This is what I do, have done. I strip off haunches arms breast buttocks calves. Slice it thin soak it in brine and dry to jerky for Jasper (the dog) for the days between. You remember the story of the rugby team in the Andes. The corpses were corpses already dead. They did it to survive. I am no different. I do it for him. I eat venison, bottom fish, rabbit, shiners. I keep his jerky in airtight buckets. He likes it the best of all his food I’m sure because of the salt. Tomorrow I will do it again but not the boy, I’ll bury him not with any tenderness or regret just in one piece with his hawk feather.
From The Dog Stars by Peter Heller.

Gardening for a healthy lifestyle

Gardening for a healthy lifestyle

Ailish Drake has been in touch about her "Gardening for a healthy lifestyle" series of workshops in Limerick. This spring, she has joined with McLysaght’s Garden Centre (The Garden Rooms) to bring you a whole host of fabulous workshops, which will get you gardening for a healthy lifestyle, by growing easy vegetables, salads, herbs and flowers. Already, Module 1, Vegetables & salads for the small garden, has taken place but you are in good time for the rest of the series.

Module 2 - 27th March, 10am - 1pm

Add a splash of colour with flowers

A beautifully scented vase of sweet pea will lift your heart. Ailish shows you how to bring colour into your garden and home by planting a range of flowers both for cutting and eating!

BOOK NOW​



Module 3 - 17th April, 10am - 1pm

Vegetables & salads for the small garden 2

Ailish gives to you skills to keep your garden healthy and organic, control pests and shows you how to sow seed direct & transplant you seedlings.

BOOK NOW


Module 4 - 1st May, 10am - 1pm

Heavenly Herbs

It might surprise you how many herbs you can grow for the kitchen, the house and for medicinal uses. Ailish shows you how and gives you some tasty recipes for herb breads, dressings and dips.

BOOK NOW

Module 5 - 15th May, 10am - 1pm

Bees and butterflies in the wildlife garden

Discover the importance of creating habitats for pollinating insects in your garden with colourful nectar rich flowers.

BOOK NOW


Module 6 - 5th June, 10am - 1pm

Juicing, sprouting and micro-leaf greens

A delicious way to get the most from raw vegetables is by juicing them. Ailish shows you how, and explains what is easy to grow for your juice.

BOOK NOW

Workshops run from 10am to 1pm, cost €30 per class and include tea or coffee with delicious raspberry or pear and almond scones in the tea rooms at McLysaght’s Garden Centre, Ennis Road, Limerick,             061 452706      .

Kindred Spirit lifts 8 Degrees to SFA Award

Eight Degrees Brewing win SFA

 Emerging New Business Award 

Limited edition release for St Patrick’s Day: barrel-aged Teeling collaboration stout

Left to right: SFA Chairman AJ Noonan. Minister for Small Business, John Perry, TD,
Scott Baigent, Cameron Wallace, Vincent Reynolds from Cavan County Enterprise Board.

Scott Baigent and Cameron Wallace of Eight Degrees Brewing were delighted to accept an SFA award for Emerging New Businesses in Dublin last Thursday, 8 March.

This category in the Small Firms’ Association National Small Business Awards recognises emerging entrepreneurs whose businesses have been established less than two years and who employ up to 50 employees.

It aims to award emerging entrepreneurs that have the potential to grow their companies into successful organisations which will be innovative, create employment and have the ability to win the SFA National Small Business Award in the future.

“We were thrilled with the award,” said Wallace. “We’re only just coming up to our second birthday and it’s great to see Irish craft beer being recognised.”

Their latest limited edition brew, a rich chocolate, coffee stout called Kindred Spirit (7.0% ABV) goes on sale from 13 March at the St Patrick’s Day Irish Craft Beer Village at the IFSC in Dublin. This smooth, velvety drop is a truly Irish experience, aged in 25-year-old whiskey barrels generously provided by Teeling Whiskey Company. An Irish stout to savour.

About: Eight Degrees Brewing is located in the beautiful Ballyhoura region of Ireland. Scott Baigent and Cameron Wallace make modern interpretations of traditional Irish ale and lager styles, with distinctive malt and hop characteristics. The results are a range of full-flavoured, tasty beers made from natural ingredients which have received rave reviews in national and international media.
Core range: Barefoot Bohemian Pilsner, Howling Gale Ale, Sunburnt Irish Red, Knockmealdown Porter

Eight Degrees products are available nationwide: www.eightdegrees.ie/where-to-find-us Kindred Spirit will be available from select draft outlets.

cam@eightdegrees.ie 087 165 4770
scott@eightdegrees.ie 086 159 4855

Hayfield Wine Society - April event

Jane Boyce is back in Cork next month

Jane Boyce, who wowed the audience ar a recent wine geese event in L'Atitude 51 (right) is back in Cork next month for the April Wine Society evening of the Hayfield Manor. The evening, on Thursday, 18th April, will be hosted by Jane, Ireland's first female Master of Wines.

Jane is a wine columnist for Irish Tatler and Easy Food, as well as writing pieces for the Irish Times, Food and Wine Magazine and other publications in Ireland, the UK and abroad.

Wines on the night will be supplied by James Nicholson Wine Merchant. Jane shall focus on classic grape varieties (probably Pinot Noir and Riesling) and will showcase relevant wine regions.

This exclusive event begins at 7.00pm. To initiate proceedings, aperitifs and canapés shall be served to accompany an introduction to the wines. Dinner shall then commence at 7.30pm. Executive Chef, Graeme Campbell, has carefully created a five course menu designed to perfectly complement the selection of elegant wines chosen to be showcased on the night.

Hayfield Sommelier, Sandra Biret-Crowley, says that connoisseurs seeking to expand their knowledge of wine, or enthusiasts who simply love sampling new and exciting vintages, will relish this special event, part of a series of Wine Society evenings to be held at Hayfield Manor. Price €99 per person. Limited spaces are available, therefore an early reservation is strongly recommended.

World's best hotdog in Cork?

Chowzter is looking for nominations for world's best hotdogs. This can include any encased meats including but not limited to hotdogs, sausages, chorizo, frankfurts, etc. No chains!

Who makes the best one locally? Cork City and County, even Munster. Is it in a restaurant or at a street cart?

Send a few juicy details of your favourite to me at corkbilly@ymail.com and I will put them into the Chowzter mix.


Some suggestions from across the world!

Mijune Pak 


It's not "the best", but it's iconic and one of Vancouver's "claim to fame" foods. The Japadog (Japanese inspired hot dog). 
Kurobuta Terimayo Japadog http://www.japadog.com/menu_En.html

I don't know if this is too "white tablecloth" for the site, but Diva at The Met in Vancouver has a $17 Diva Corn Dog made of sweetbread, bone marrow, truffle and foie gras.


Dnlgray 
I nominate the tokebi hotdog in Korea. It is a breaded and double fried hotdog encrusted with crinkled French fries.

For something different there's a great hot dog place in Iceland http://www.gourmet-chick.com/2009/05/baejarins-bestu-gourmet-chick-in.html?m=1 


If you're ever in Bristol, try Grillstock's "hog dog" - handmade hot dogs with pit smoked pulled pork, fry sauce and jalapeños - amazing!

http://www.bristolbites.co.uk/2012/12/11/bbq-for-punks-grillstock-and-brewdog-tuesday-december-11th/


Hi, 
in Italy, in Milan, the best "hot dog" is "Mangiari di strada", a typical hot dog with Meraner Siebenforcher, sauerkraut and mustard. 

http://www.mangiaridistrada.com

Food and Drink Spotting

Food and Drink Spotting

Manning’s

Did you know that Manning’s in Ballylickey have a Wines of the Month promotion, a red and white wine at a special price of €9.99.

Andrew: “This month we're going French...
White: This exotic blend of Grenache Blanc and Vermentino is unashamedly made in the style of the great white Chateauneuf du Papes. Boy, does it cut the mustard. This is a great discovery wine and a serious bargain.
Red: This easy drinking, juicy, Gamay has flavours and aromas of cherries and violets. A great and economical alternative to the Beaujolais reds.”

While you’re checking the wine, might also be worth your while to run the eye over their top gourmet olive oils from a revived Algarve estate.  The oil is pressed cold and each of the four varieties has its own characteristics and Manning’s even have a taster pack so you can try them all before choosing.
For more info click here.

Midleton Farmers Market Photo Contest
“Midleton Farmers Market are delighted to announce that we will be holding a photography competition beginning on Saturday the 16th of March and running up until Saturday the 30th of March. Come on down to the market to capture the foodie atmosphere, then upload your photo to the Midleton Farmers Market Facebook page and the photo with the most likes wins a great prize: a one-day cookery course at Ballymaloe and the runner up wins a half day course at Ballymaloe.

We also have a professional category: Photographers are asked to submit 3 photos taken at Midleton Farmers Market between 16th, 23rd or 30th of March to the panel of expert judges before the 5th of April. A gmail account will be set up and entries can be sent to this (gmail account given during registration)
Prize for this category include: Voucher for MacSweeney's Photography shop and O’Conaill’s Chocolate Surprise.
Special family entertainment on each Saturday. Keep an eye on our Facebook page for more details on this.”

RAI Chefs placement programme
“Finding chefs is still very much part of our agenda and we have two pilot schemes starting in the coming months. The Department of Social Protection have earmarked two areas with strong numbers of people on social benefits with chef experience - the Inner city in Dublin and Kilkenny city. We are currently looking for restaurants to participate in a hospitality jobs fair on Tuesday March 12th in the Ormonde Hotel Kilkenny and another on Thursday March 14th in the Ashling Hotel Dublin. If you would be interested in taking a stand free of charge please contact the RAI office on 01-6779901.

Cecina
Cecina is made by curing the hind legs of beef (instead of ham). It has a delicate beef taste (like carpaccio) but a bit more savoury and with final note of smokiness. It’s considered a delicacy and in comparison with certain grades of jamon serrano, this is considered a much better option. Take a look here

Coffee Morning in aid of Diabetes Ireland.
A Diabetic Screening and coffee morning with lots of scones and cakes taking place next Friday March 8th 10am-12md. Venue: The Rising Tide. Details here

Bierhaus Cork ‏@BierhausCork
Rogue beer launch night is Thurs 21/03 from 8pm, should be a great night @BierhausCork pic.twitter.com/TTJFbkiGPE


Real Olive Markets ‏@RealOliveMarket
Everything you ever wanted to know about buffalo but were afraid to ask, and lots more besides... http://www.therealoliveco.com/ 

Speciality Nights at Chapel Steps

Speciality Nights at Chapel Steps

Rosscarbery Black Pudding

 If you haven’t been to one of the Speciality Nights at Bandon Steps, then you’re missing out on great food at a great price.

Wednesday is the night for steak lovers. You have the choice from an 8oz Fillet, a 10oz Rib-eye or 12oz Sirloin with all the trimmings for just €20 per dish ... All Night, every Wednesday Night!

Fishcake

 I was there recently on a Thursday and that is the night for the fish bargains. Choose from Herb Crushed Hake, Roast Fillet of Cod, Beer Battered Haddock or Kevin’s Thursday night Fish Special for only €15.00 per dish. Kevin, of course, is Head Chef Kevin O’Regan.

CL choose the fish special that evening and it was superb as was my own main course: Caramelised Duck Breast with beetroot, lavender and butternut squash.

Delicious duck

 The fish comes from the nearby coast and indeed most of the food is sourced locally. One of our starters was Pan Seared Rosscarbery Black Pudding with crubeen croquette, chilli jam & smoked pancetta. A great combination and one of their most popular starters.

Glass of Rioja

Thought my own starter had the risk of being on the salty side but not a bit of it. This was Traditional Salt Cod and Fresh Crab Fish Cake with lemon aioli, pickled cucumber & mixed leaves, also available as a main course. Had a little tangy edge for sure but overall it was well balanced and I loved it, finished every little bit.

If you like live music as you dine, then head to the Chapel Steps on Saturday. Don't forget that Sunday is family day there and they have a “fun family value menu which will include sharing and family style service dishes with all the favourites for big and small family members!”.

For all the latest, check out their website

I Like my Kerpen Rieslings

I Like my Kerpen Rieslings

For the past few years, I have been enjoying the Rieslings produced by the Kerpen Winery  on the banks of the Mosel. Bought another couple recently in Joe Karwig’s in Carrigaline and once again the pleasure was all mine.

Kerpen Classic Riesling 2006 (Mosel), €12.92 Karwig Wines 

Bright gold in the glass. Just love the great burst of flavour that runs right through before finishing long and dry. Elegant and with good weight, really well balanced. Good with fish, salads or on its own. Highly recommended.

Gutsabfullung is a word you’ll see on many German wine bottles. It means estate bottled.

Kerpen Riesling 2010 (Blauschiefer, Bernkastel, Mosel), €13.55, Karwig Wines 

This estate bottled Riesling is perhaps my favourite of the two. It is bright with straw green colours and modestly aromatic. Ripe fruits reach all areas before a long dry finish. Luscious apple-ly fruits yet really well balanced and with a great texture. Good with fish with light sauces or as a thirst quencher. Highly recommended.

Bereich Bernkastel is one of six wine districts in the wine region of Mosel. The vineyards are on the slopes of the River Mosel, a tributary of the Rhine.

Magic at Myrtleville: Bunnyconnellan’s

Magic at Myrtleville: Bunnyconnellan’s

Bream special

Great to walk in out of the February cold to a top class warming lunch in Myrtleville’s Bunnyconnellan’s. Bunny’s, long renowned for its stupendous ocean and coastal views, is now making waves because of its marvellous food, served up in a friendly and efficient way in the well appointed room.

For all that, I was really surprised to see the large numbers that turned up for lunch last Friday. Pleasantly surprised too at the large choice on the menu, something for everyone but especially for the fish lovers among you.

Reckon, I’m one at this stage. Studied the menu and the specials board, a mini one that they bring around to your table. As it turned out, we took the starters from the regular menu, the mains from the specials.

My opener was the Seafood Cake (Cod, salmon & potato cake with sweet chilli mayo). Very very tasty indeed, fully deserving of the title Fish Cake – many are just glorified Potato Cakes, but not here. The salad was fresh and crisp and the mayo spot-on.

Poached pear 

For all that, I was casting envious eyes across the table at CL’s starter: the Poached Pear Salad (dressed leaves with blue cheese, walnuts & poached pears). What a smashing combination, really well balanced, as I found when I was offered a smidgeon.

Ready now for the main event: Grilled Bream on Fennel with a Chorizo cream sauce. A really lovely piece of fish, well cooked and fresh for sure. And that sauce was terrific, sharp and sweet at the same time, and went so well with the bream. And the fennel, cooked two ways, was another top notch accompaniment.

Quality fish was also the main ingredient, well it would be, of CL’s main dish:  The Fish Pie, with salmon and white fish and a well made topping. Nice liquid too, so nice that a spoon was requested!

All the while, we were enjoying our wines. I had a White Rioja (El Coto), aromatic and fruity and a tarty finish, ideal with the fish, while CL sipped her Chilean Sauvignon Blanc (Torreon de Paredes) with typical New World characteristics, each at six euro per glass. The list here is short but good and there is a full bar service.

Orange and almond tart.

Orange and Almond Tart caught the eye on the Dessert Board and just one was ordered. Served with cream and a great tasting ice-cream, it was out of this world, the fruit beautifully incorporated into the well baked (rather large!) tart. Wow, what a finale.

Well not quite. For me, the last act of this gorgeous meal was a tall glass of Earl Grey and the last act of the visit was a stroll around the terrace to take in the fantastic views and then we left with a promise to ourselves to come back on a sunny day!

Amuse Bouche

Accompanying them,.... Johnnie Mae didn’t seem to mind the degradation....  With a shudder, Otis tells of the time she (Johnnie Mae) couldn’t wait in line to use the ladies room.... She grabbed an empty can from the kitchen shelf, went backstage, and relieved herself in the can, then simply put it back on the shelf. From the stage a little later, he (Otis) saw the cook, thinking it was a can of cooking oil, take it and pour what was in it into a skillet of frying chicken. “We were paid with a free meal that night,” he recalls, “but for some reason we weren’t hungry.”
From Ain’t Too Proud to Beg (The Temptations) by Mark Robowsky.

Bonne Chance, Jean Smullen!

Jean Smullen on short list for IWSC award

Jean Smullen is one of five international wine journalists to be shortlisted for the IWSC Wine Communicator of the Year 2013 award.  The award is given to the individual who the industry panel decides has contributed the most to consumer communication about wine or spirits.   Previous winners include Hugh Johnson, Jancis Robinson MW, Matthew Jukes Tim Atkins MW and Oz Clarke.

In Ireland Jean Smullen proffers her expertise through organising various wine events, shows and tastings,  through her performances in radio and TV shows: Newstalk’s Movies & Booze, RTE Afternoon Show, in the printed media: Sunday World, Prudence, Retail News and through the new media channels, not least with her Wine Diary... http://www.jeansmullen.com/

Jean is a ubiquitous presence in the Irish and International Wine Trade, having started her wine career more than 20 years ago in the Wine Development Board.   She excels in communication disciplines spanning all aspects of Marketing, PR and Journalism.  This nomination is a very fitting accolade for one who has, and continues, to dispense her unstinting energy promoting knowledge and understanding of the wines of world to an ever increasing audience of wine consumers, both at home and on the world stage, as you can see from the nominees’ shortlist below, she is in very good company:

IWSC Communicator of the Year 2013 Shortlist:
Eric Asimov - Wine critic New York Times (USA)
Dave Broom - Award-winning author and whisky expert (UK)
Arto Koskelo - Writer, presenter, director (Finland)
Jean Smullen - Wine journalist, broadcaster and consultant (Ireland)
Jan Petersen - Wine journalist, broadcaster, lecturer and photographer (Sweden)
Richard Paterson - Whyte & Mackay Partner (Scotland)

The winner will be announced on 6th April 2013, at Vinitaly in Verona.

I am sure that many will want to join in wishing Jean all the best for 6th April and she may be contacted at: jean@jeansmullen.com

Riesling? In a blend? Mais oui!

Hugel Gentil 2011, Alsace (France), 

12.5%, €13.99 Bradley’s Off Licence.

“Gentil is an old Alsace term, revived by the Hugel family, winemakers here since 1639. It is a blend of noble grapes. It is gently dry, round and pleasingly aromatic. It is an ideal introduction to Alsace wines.”

That is what it says on the back label and I found it pretty accurate. Colour is light green, pale yellow, very bright. And it is aromatic, mainly floral. On the palate, it is fruity, not overly so. It is fresh and fleshy. Dry, gently so, as they say. Highly recommended.

The grapes are hand harvested and the blend is Gewürztraminer (11%), Pinot Gris (18), Riesling (16), Muscat (7), Sylvaner and Pinot Blanc (48).

The closure is DIAM and you may read about this method here.

Bradley’s also stock the Hugel 2011 Riesling, a great drink methinks.

Food and Drink Spotting

Food and Drink Spotting

Folláin No Added Sugar Jams
Couldn’t have been better timed by the folks at Folláin. A couple of samples of their new No Added Sugar Range of jams arrived in the post this morning, just as my previous marmalade reached the end of the jar. Luckily, they had included Marmalade and that pot got an immediate test! And passed, with flying colours.

Like the jams in the range, the marmalade has no sugar added. Only the natural sweetness of concentrated grape juice is used. This natural grape juice sweetness produces a delicious fresh taste! And that trademark tang of the orange is still there. And the blackcurrant is brilliant also, a terrific balance of tasty fruit and flavour

The No Added Sugar range includes that Orange Marmalade and the following jams: Blackcurrant, Blackberry, Raspberry, Strawberry, Rhubarb & Vanilla and Apricot. Must get my hands on the Blackberry (my favourite of the regular range) and also on the Apricot which has won the Gold Medal at the UK Great Taste Awards!

Health & Nutrition: When it comes to eating healthy, Folláin No Added Sugar and Salt range of preserves and relishes are very convenient for those wishing to reduce the salt and sugar content of their diet. They are also recommended for diabetics wishing to use a no added sugar jam or marmalade. The Folláin No Added Sugar/Salt Range are 100% natural, made from fresh fruit prepared meticulously by hand and contain no added sugar, no artificial colours or preservatives and are sweetened naturally with grape juice. They are also gluten free.

“15 grams of Folláin No Added Sugar jam or marmalade only contains approximately 25 kcal and 5 grams of carbohydrate. Compare this with a normal jam or marmalade where a similar amount (15 grams) contains approximately 40kcal and 10 grams of carbohydrate.”

For lots of info on Folláin Preserves (they also do some great relishes), and more info from their consultant nutritionist Niamh O’Connor, check out their website here . They also have a lively Facebook page with lots of recipes (just in case you thought jam was something you just spread on bread) and the link is https://www.facebook.com/FollainIrishPreserves?fref=ts


Celebration Stout

I am constantly trying to find an ale that I can really call my own but, almost effortlessly, I keep finding great stouts. The latest is the Porterhouse Celebration Stout (Imperial Irish Stout), available in bottle (33cl) in Bradley’s. North Main Street, Cork.

This is just the job. It comes with a lasting creamy head with a smooth flavoursome body and quite a dry finish. What’s not to like? Well, maybe a bigger bottle. Then again, it is 7% abv.

Treyvaud's Restaurant

Treyvauds is located in Killarney Co Kerry and one of Munster's leading restaurant. Paul Treyvaud has set up their own video channel. “We like to show you how to cook amazing food but also how to make it fun. Join us and please subscribe to ... http://www.youtube.com/user/branson47?feature&view


Killavullen Farmers' Market (via Facebook)

Next Farmers Market is this coming Saturday, March 2, at 10.30am. “We're under cover so don't let the threat of wet weather stop you from coming out!! We would love to see you.”


IKEA Meatballs (from Australia) http://www.foodspotting.com/reviews/3191950


Bia Sásta via Facebook

A garden workshop is coming up @ The Cottage (headquarter of Bia Sásta) on 23rd March. Learn how to grow your own vegetables, the easy way. Tips & tricks from a pro - Kitty Scully. Email biasasta@hotmail.com for further details https://www.facebook.com/pages/Bia-S%C3%A1sta/251338791605913

Baltimore’s Saddleback Pig Company

Baltimore’s Saddleback Pig Company

Got a pleasant surprise on a recent trip to the Bandon Farmers Market when I came across the Saddleback Pig Company from Baltimore. Stopped to have a look at the joints, the rashers and the sausages and soon had a hot piece of sausage in my hand as a sample. Gorgeous stuff, full of great flavours and a lovely supple texture, real meat.

Got a pack of the sausages, a new mix: gluten free sausages 100% pork,  cracked black pepper, cumin, oregano, sweet smoked paprika and garlic.  Very tasty indeed and they sold out last Saturday! So get to Bandon early this Saturday or maybe Clon on the Friday.

Had a chat with Nathan Hall who is very proud of his small family run farm at Rath Hill on Baltimore: “We are a small family run farm situated specialising in the breeding and rearing of rare breed Saddleback pigs. Though only a small business we concentrate on the welfare of all our pigs which are reared and run outside where they are free to root and forage. Our pigs are raised on a diet of mainly vegetables and rolled barley which are chemical free and do not contain any growth enhancers allowing the pigs to mature over a longer period of time giving the meat a fuller flavour.”

Their Dry cured bacon is naturally smoked or unsmoked in a cure made up of sea salt, raw cane sugar and a mixture of herbs and spices. Hams are produced in a brine of white wine, rosemary, bay, thyme, pepper and juniper. All cuts of pork are available fresh or frozen. And they certainly looked great on the stall in Bandon.

You can find them at Clonakilty Farmers Market every Friday and in Bandon Farmers Market every Saturday. Find out much more about them on their Facebook page.


Location: Rath Hill, Baltimore Co. Cork.
Phone 086 2633219.
Email saddlebackpigcompany@gmail.com

The Ring Of Cork

Secad Event To Highlight ‘Ring Of Cork’ Brand

Branding Experts to discuss the value of “Ring of Cork” brand.

Cobh, Co. Cork

Leading brand champions will convene to discuss the importance of the Ring of Cork brand for the Region at an event organised by the South and East Cork Area Development company (SECAD) on Monday, 4 March 2013 at 7:30pm in the Radisson Blu Hotel in Little Island.

The aim of the event, which is open to all and free to attend, is to promote the opportunity of extending the Ring of Cork brand to include; tourism, hospitality, adventure, food and craft businesses in the Region.

“We launched the first phase of the Ring of Cork brand last year with good success”, explains Ryan Howard, CEO SECAD.  “The focus of that initial phase was the tourism and hospitality sector, and now we are looking to push the brand out to the next level and incorporate the food and craft industry along with tourism.  We feel branding the South and East Cork area of Cork can add real value and attract more business and more trade for our Region.  We are extending an open invitation for any business in the Region to attend this important event to understand the appetite for this branding exercise, which should ultimately have a very positive impact on the Region”.

The impressive line-up of speakers at the event promises to provide real food for thought in relation to branding the Region.  Cormac Fitzgerald of The Blue Haven Collection will address the event about his experience of developing a food business and the benefits of being part of a regional branding initiative – West Cork’s Fuchsia brand.

Leading retail brand, the Kilkenny Group, is no stranger to the importance of building a strong brand to drive success in business.  Gregory O’Gorman, Marketing Manager at Kilkenny Group, will talk about the experience of building a brand, and how he would envisage Kilkenny working the Ring of Cork brand for the benefit of the Region.

As members of South and East Cork Tourism and Ring of Cork initiative, Trabolgan Holiday Village’s marketing manager Deirdre Mannion will speak about the value of being part of a network, and the opportunities that the brand ‘Ring of Cork’ presents in the industry.

Speaking at the launch of Ring of Cork last year, Minister for Agriculture, Food & Marine, Simon Coveney T.D., welcomed the new brand by saying: “This is a very positive development for the South and East Cork area, and will serve to attract national and international visitors to this region, which has so much to offer.  The Ring of Cork is particularly important as it encourages visitors to explore this ring of Cork from wonderful sites of cultural importance, marine activities, scenic trips, festivals and family activities, to great food and fun.”

The Ring of Cork includes the towns of Cobh, Midleton, Youghal, Carrigaline, and Ballincollig and their surrounding areas, and is supported by the South and East Cork Area Development organisation (SECAD) as well as the town councils of Cobh, Midleton and Youghal.
For registration, please contact Liam Fitzgerald at SECAD, 021.4631432, lfitzgerald@secad.ie and visit www.ringofcork.ie for more information.