Thursday, April 25, 2013

Cashel Blue in Safe Hands

Cashel Blue in Safe Hands
Cashel Blue, at 3 weeks. See the needle holes made to allow the blue develop
“One sunny summer’s day my daughter Sarah and I were watching my husband, Louis, herd his cows in from pasture. What a deliciously rich and creamy milk they gave! I started to experiment. Eventually, in 1984, I created Cashel Blue, a cheese I believe truly represents the outstanding quality of Tipperary milk. I hope you will agree.”

This is Jane Grubb telling how Cashel Blue cheese came into being and we do agree, as do thousands of customers worldwide, from the US to Australia, from Harrods to IKEA. “All areas of the market are supplied," Sarah told us on a recent visit. Sarah emphasises that this is a deliberate decision, as they want everyone to try their cheese, not just those that shop in elite outlets.

I should of course say cheeses as Cashel Blue has been joined by two other products, the very latest being Cashel Cream Cheese, a convenient cheese in a tub for everyday use, a mix of Cashel Blue, Natural Cream cheese and 5 per cent cream.

The other cheese is Crozier Blue. Jane’s nephew, Henry Clifton Brown, of Ballinamona Farm, overlooked by the Rock of Cashel, set about establishing a flock of milking sheep, then somewhat of a rarity in Ireland. As a result, in 1993, Crozier Blue was developed. To this day Crozier Blue is the only blue cheese made from sheep’s milk in Ireland.

Blue is doing well here on a 6 week Crozier
But back to Jane and those early days. She had decided to make cheese but didn’t know how. So she got herself a library book. Even that wasn't available locally and had to be obtained via the inter-library route. That book, lots of experiments and then the aquisition of a small vat, led to the famous Cashel Blue.

Over twenty years later, the new dairy was established near the original, farmhouse (which had become almost overwhelmed by the success) and opened in 2010 right in “one of the best fields” and locally became known as Louis’ shed. Louis is Jane’s husband and the entire family were glad to get their home back.
Some of the thousands of wheels in the Maturation Room.
 While there is no great visible signs of it in the Tipperary countryside, this is a major operation and a boon to the area. The production team now consists of about twenty members, sometimes joined by their children. And isn’t it great to have such a place to sustain the countryside, keeping the people at home. Sarah told us that some forty children under 10 live between the two local crosssroads and she finds that so encouraging for the future of the area.

The early cheesemakers too needed encouragement as they tried to find their way. And that encouragement came in the shape of an early prize and soon they were on the right path, choosing to make the blue rather than what many others were making.
The Dairy
 Cheesemaking is no easy job. Lots of muscle and hands on work is required. Cheesemaking starts at 6.00am and work goes on everyday, though they do try and keep it that bit less demanding at weekends. Still, someone has to be there 365 days a year!

We saw Geurt van den Dikkenberg, now the main cheesemaker, (by the late 1980s Jane developed a bad back, the infamous cheesemaker’s back, and so taught Geurt how to make Cashel Blue) in action with the cheese harp, drawing it through the curds and whey in large vats time after time. Not easy work at all and yes that Cheese Harp has to be re-strung from time to time.
Main cheesemaker Geurt van den Dikkenberg,
using the cheese harp.
 With all that hard work, some people would be tempted to cut corners and speed up the process. But glad to say, there is no compromise here. The quality of the milk, which is pasteurised but unhomogenised, is all important and the care that it gets from the time it it piped into the vats, through to the final wheels in the Maturation Room, is hands on.

There is of course some mechanical help with placing the mix from the vats into moulds and also with the injection of the wheels to allow the blue to occur and also the turning of the wheels but nothing whatsoever to compromise the integrity of this natural product. Find out more about the Cashel way of cheese making  here
Wheels, ready for turning

We recently enjoyed an eye-opening guided tour of the Dairy with Sarah showing the way ( and also met other members of the family who are involved, including Jane’s husband Sergio Furno and her cousin Louis Clifton Brown).  The cheesemaking operation at Beechmount Farm was in good hands from the start with Jane and her husband Louis the pioneers and is in good hands now and for the future with Jane and Sergio and their team.

Wish we had more leaders like them in this country, modest people who get on with it. It is a fascinating story, a slice of history even, and you may read more about it here


Some Beechmount facts:
·         Sixty five per cent of the cheese output is sold abroad.
·         25,000 wheels in the Maturation Room
·         Crozier is white while the Cashel as it matures tends to be more of a yellow colour.
·         The sheep milk, used for the Crozier, is heavier and that means more muscle needed especially while it is in the vats.
·         The wheels are salted by soaking in brine, the better to preserve it. Previously the salt was added by hand but soaking in the tanks of brine gives a more consistent result. You will probably notice that the edible rind is that bit more salty than the paste.

Food and Drink Spotting

Food and Drink Spotting

Taste of the Week. Hendricks Gin at Bradley's, North Main St
Three for Tea
Lately, I’ve been buying some premium teas online from Fixx Coffee in Dublin. And I’ve been thoroughly enjoying them.

“Ronnefeldt is synonymous with high quality and exquisite teas blended to perfection. Each portion of tea is presented in the Teavelope which boasts an innovative seal that protects the individual flavour so that neither fragrance, aroma, nor flavour can escape.” 





My purchase included three of these Ronnefeldt teas and they are:

Rooibos Vanilla - A flavoured herbal infusion from South Africa, gently scented with delicate vanilla to create a full bodied taste.

Earl Grey - Full bodied and intensive in flavour, this Darjeeling blend has a refreshing bergamot (citrus) aroma.

Camomile - A herbal infusion of the flowering Camomile herb, this tea has a tangy and aromatic taste, creating a pleasant and relaxing effect.

If you are into this type of tea, you are in for a treat. I am enjoying all three. Perhaps the Rooibos is my favourite but only just. I am just as happy with the other two.

Fixx, best known for their Cuban coffees, – I have their popular Cubita on the go at the moment – also do other teas, including the Cha Teas range, all good.

By the way, if you’d prefer coffee, then I’ve come across a rather good one by Badger and Dodo. Indeed, most of this Cork roaster’s coffees are good but my current favourite is Rwanda Gisuma.


Ballyvolane House Newsletter Spring 2013
Ballyvolane House are looking forward to co-hosting a Garden Open Day at Ballyvolane House from 12 noon to 5pm this coming Sunday, 28 April 2013. 
·         » Tour of the gardens by Jer Green at 2.30pm.
·         » Plant & book sale in the marquee.
·         » Afternoon Tea in the marquee.
·         » Admissions €5 per person & €10 per family.
Did you know that Ballyvolane (in Castlelyons) are open for dinner throughout the spring and summer and always welcome non-residents. They do just one sitting at 8pm and offer a 4-course set menu each evening. Read more here http://ezines.bristlebird.com/t/ViewEmail/r/61EE68477E9E48002540EF23F30FEDED/96C8EAF4B6836E2EF990754F028F0E8F


Wine
From Vineyards Direct were in Bordeaux last week tasting the 2012s and were impressed with the quality of the vintage, which was much better than originally thought - added to which, the Bordelais have seen sense and are bringing their prices down.   
“This is a ripe forward vintage that will provide us all with delightful drinking clarets in a few years time. We are kicking off the 2012 En Primeur campaign with what promises to be the biggest bargain of the year - Château Méaume at just €68 per case IN BOND is the perfect affordable every day drinking claret and we highly recommend you stock up.” 
To know more, click here.

Shorts

A Filipino noodle dish for you! http://www.foodspotting.com/reviews/3442009
Fresco Eaterie & Bistro
Remember we serve breakfast from 9 am until 11.30am. Try our porridge with apple and cinnamon, only €2.50.

[Activité] Apprenez à marier le chocolat et le fromage aux #vins à #Bordeaux bit.ly/ZEf5rv

We all know about Pork Belly. How about Lamb Belly? http://www.foodspotting.com/reviews/3449471

Diva Boutique Bakery
Attention to our Kinsale Customers: you can now buy our fresh baked breads in Kinsale Tues-Fri at the Kinsale Health Food Store! How cool is that?! — at Kinsale Health Store.

The schedule of classes for the next month or two umnumnum.ie/adults





Wednesday, April 24, 2013

Campo Viejo Tapas Trail comes to the streets of Cork


Campo Viejo Tapas Trail comes to the streets of Cork
Urban Art also in the mix!


This May and June, Spanish wine brand Campo Viejo, the flagship of Rioja wines, will bring the sell-out Campo Viejo Tapas Trail to the streets of Cork City.  Food and wine enthusiasts are invited to join in the month long celebration of Spanish style tapas dining and discover the true passion, vitality and vibrancy of Spain’s culinary culture from the 8th May to 5th June.  For further information and to purchase tickets, priced at €20 per person, log onto www.facebook.com/campoviejoireland orwww.campoviejotapastrail.ie.

Now an annual celebration of the best of Spanish cuisine and wine, the Campo Viejo Tapas Trail allows participants to enjoy the unique colourful social experience of going from eatery to eatery and sharing a selection of authentic Spanish tapas cuisine, while experiencing  the vibrancy of Spain right on their own doorstep.   

Tickets for the Campo Viejo Tapas Trail are priced at €20 with the trail taking place each Wednesday between 6.30pm and 9.00pm and each Sunday between 2.00pm and 4.30pm in participating restaurants (excluding Sunday 2nd June). 

Cork Trail
During the event, participants will visit four top tapas restaurants in Cork City where they will be presented with the venue’s three best tapas specially created to complement the elegance and full flavours associated with Campo Viejo Reserva. Restaurants on the Tapas Trail are; Arthur Mayne's, Pembroke St., Electric, South Mall, The Cornstore, Cornmarket St. and Oysters, Lapps Quay.  Participants will also enjoy a glass of Campo Viejo Reserva in each restaurant. 

Inspired by the Spanish way of life and Campo Viejo’s mantra of ‘stimulating a more expressive world’, the Tapas Trail will this year bring Spain’s expressiveness and vibrancy to the streets of Cork through urban art.   In an exciting new collaboration with renowned Irish urban artists, Psychonautes and Fatti Burke, Campo Viejo will capture Spain’s colourful culture and passion for living through bespoke installations which can be seen and enjoyed during the Tapas Trail.  Urban art features heavily in contemporary Spanish culture, with Madrid often considered the spiritual home of urban art, making it the perfect complement to the Campo Viejo Tapas Trail 2013.  Inspired by red wine, the artists will also work together with Campo Viejo winemakers to create a vibrant red paint colour, which they will use in the artwork.

Speaking about the Tapas Trail, Rachel Keogh, Brand Manager of Campo Viejo, said; “We’re very excited about the return of the Campo Viejo Tapas Trail, particularly with the expansion of the Trail to Cork and the introduction of urban art this year.  The creative process of winemaking and art is more similar than most people think.  Both start with a blank canvas and a vision of what we want to achieve.  The process then takes us on a journey of experimentation – be it with flavours or colours – until we are satisfied with the final outcome.  Through the introduction of urban art into the Tapas Trail we hope to encourage people to embrace the Spanish way of living, full of colour and passion, which is central to Campo Viejo’s mantra to live a ‘Life Uncorked’.”

80 people can participate on the trail during each session. They will be split up into four groups of 20; each group will be assigned a different route, starting from different restaurants and work their way around the trail. Hosts will guide participants on the trail educating them on the importance of the Rioja region and describing Campo Viejo’s unique characteristics. For further information and to purchase tickets log onto www.facebook.com/campoviejoireland or www.campoviejotapastrail.ie 

Iberia Flying High


Iberia Flying High


The winemakers of Portugal and Spain certainly seem to be coming up with the goods nowadays. From Portugal, I’ve tasted some really good wines from the DAO recently along with a popular port while Spain has more than pleased with a Tempranillo from La Rioja Alta region and, not for the first time, with the Arana Rioja Reserva from the winery in Haro that bears the same name as the region.

Lagrimas de Maria, La Rioja Alta Crianza 2010, 14.5%, €13.99, stockists
This is one hundred per cent Tempranillo and made in the heart of La Rioja Alta. It spent 12 months in oak and the winemaker is Maria Martinez Maria whose hand writing appears on the labels.

Colour is a dark cherry red with aromas of forest fruits. This is Tempranillo at quite a high level, fruit for sure and hints of the oak but really well balanced and an excellent dry finish. No need for the tears, Maria. Highly Recommended.




Flor de Viseu Selection (red), DAO 2009, 13%, €12.99, stockists.
Colour is ruby red and the aromas, of moderate intensity, are those of red fruit. Red fruit also on the palate and slight spice, freshness and sufficient acidity present, and it finishes dry.

Grapes used are Tourigo National and Alfrocheiro. Should go well with red meat and cheese.

The flower on the label symbolises the thistle flower found locally. But nothing spiky about this rather smooth red wine. Highly recommended.



Viña Arana Rioja Reserva, 2004 La Rioja Alta
This wine, by the winery that bears the same name as the region, is a favourite of mine. But I am not alone. The Los Angeles Times Food section recently made it their Wine of the Week and you may read their take on it here. 

Ferreira Late Bottled Vintage Port 2007
Bought this bottle in the Basque Country last summer and it took me until now to get around to it. Don’t think I’ve seen it on sale in Ireland but Ferreira is a huge port exporter. Indeed, according to Hugh Johnson’s 2012 pocket wine book, they are the leading Portuguese owned Port shipper and “the best selling brand in Portugal”.

This is quite a gem, with beautiful flavours, great balance and a tremendous finish. Picked it up out of curiosity and it didn’t kill me. Read more about Ferreira, which is over 250 years old, here. 


Tuesday, April 23, 2013

Buying local. Market Meal #5


Buying local. Market Meal #5

Simple salad with Marinated Butter Beans from the Real Olive Company
Haven’t posted a Buying Local post in a while. Just took a break from preaching about buying Irish (only stopped talking about it, mind you, I was still buying) and supporting local producers. This latest post was inspired by some delightful Lamb Merguez Sausages, new from Eoin O’Mahony in the English Market, and by last week’s visit to the makers of Cashel Blue.
Domini Kemp's Cashel Blue Cheese, recipe link below.
 Saturday
Let us start with those chunky sausages. Despite the Merguez name and also a few dollops of harissa, they won’t blow the head off you. We wanted to try the sausage flavour as pure as possible and tried them with a little mashed potato. Really tasty, moderately spiced and full of flavour and a great texture. I’m sure you’ll find lots of use for them, maybe with lentils, maybe with white beans, perhaps sliced lengthways and packed into a roll with salad, maybe in a Spanish Rice recipe such as this one

Moved up a few stalls in the market after that and called to the Real Olive Company for some sun dried tomatoes and also a scoop of their marinated butter beans. Got more of the slightly spicy beans than we bargained for so, for a quick lunch, used them with a straightforward salad and a few slices of the Country Baguette by Tom’s Bakery which is sold at ABC in the Market. Easy peasy! And tasty!
Lamb Merguez sausages from O'Mahony's in the English Market

 The sun dried tomatoes had been bought to be part of a terrific Cashel Blue cheese recipe from Domini Kemp and available on the Cashel Blue website http://www.cashelblue.com/official-recipe/puy-lentils-with-sundried-tomatoes-and-cashel-blue/ The other main ingredients are Puy lentils (from Len’s Cereals in Mahon Point Farmers Market) and red onions. And keep a few slices of that Country Baguette handy.


Tom's Country Baguette from the ABC Stall in the Market.


Sunday
On the following day, we had a collection of left-overs and added the butter beans to the Cashel Blue recipe and that gave us quite a plateful at lunch today. Looks like being a good day foodwise as the aromas of garlic and rosemary are now wafting around the house as a shoulder of lamb from Eoin O’Mahony is slow cooking for the Sunday dinner.

Buy local and everyone’s a winner, producers, suppliers and customers. 

Monday, April 22, 2013

UCC share world’s largest study on food allergies. Can you help?


ANAPHYLAXIS IRELAND SEEKS PARTICIPANTS FOR GLOBAL FOOD ALLERGY STUDY

Research into Severe Allergic Reactions will result in an App to limit Anaphylaxis

The national organisation for people with severe allergies, Anaphylaxis Ireland, is currently recruiting individuals to participate in the world’s largest study on food allergies.

Anaphylaxis Ireland is part of a global team, which also includes University College Cork, selected to participate in this study. Their work will ultimately result in the creation of an online app AlleRiC, which will be used to record accidental allergic reactions.

“We are looking for individuals and families who have experienced allergic reactions to food and who have been diagnosed with a food allergy, to participate in a number of focus groups in Cork (Saturday, 18 May) and Dublin (Saturday, 8 June)”, said Regina Cahill, Anaphylaxis Ireland.  “We will be working on the development of an online app, AlleRiC – Allergic Reactions in the Community. This integrated system will enable researchers to determine how, why, where and when, accidental allergic reactions occur in the community”.

Electric: Fish you were here!


Electric: Fish you were here!
Bream
From the large windows on Electric’s New Fish Bar, you see three of Cork’s quays: French’s Quay (named after a wine merchant), Sullivan’s Quay (where our government built ugly) and George’s Quay (from where this story comes).

Back in the last century, before the swinging sixties, a young girl from Evergreen Street skipped down Nicholas Hill and Dunbar Street to the riverside steps to collect sardines for her grandmother from the fishermen in their rowing boats. She took them back up, wrapped in a few pages of the Echo, where granny fried them and then ate them, bones and all.

 That story came up after Friday’s visit to that splendid new upstairs fish bar, bright and informal with those riverside views. Might have had ordered the sardines on the menu had we thought of it earlier but, as it was, we were delighted with what we had and the lovely welcome and service.

CL, the little girl in the opening story, started off with a gorgeous Gravadlax, a superb vodka and dill cured salmon with marinated beetroot and cucumber pickle. This was from the regular menu as was my opener: Dressed Crab and Shrimp (that comes in a pot), served with lemon, chilli and a basil and olive oil infused sourdough.


 We were sitting at the bar by the window and there is also one around the kitchen. Don’t like sitting up at bars? Don’t worry as there are quite a lot of tables here as well. As we ate, eyes were kind of hopping from one’s own dish to the other’s. Eventually, halfway through, a swap was arranged. Two different yet lovely dishes.
 And the same sharing arrangement continued when the main courses arrived. Again also the same simplicity on the plate, mainly the fish. If you want a little more, you have the option of ordering from a little list of sides.

Back to the fish. CL had (should say started) with the popular special: Whole Pink Bream with roasted Lemon and Fennell, a delicious reminder of seaside eating in Portugal (which Electric quote as an inspiration for the Fish Bar). My pick was also delicious and also fresh. This was the  Pan Fried Cod  served with chilli jam and Asian Slaw.


And, yes, they do have a dessert menu. No fish on this list but there was a trace of seaweed in the one we shared: Lemon and Carrageen Moss Posset with Raspberries. And that was polished off  before two happy customers walked out into the South Mall sunshine. Oh, forgot to mention (almost) that our bill was accompanied by two colourful postcards, one printed with the Fish you were here (above).


Fish Bar opening hours: Thursday - Friday – Saturday 12pm Midday to 10pm; also open Bank Holiday Sundays.




Sunday, April 21, 2013

Amuse Bouche


-       “MacArthur Park.” That was me favourite.
-       A classic until Richard fuckin’ Harris took it and wrecked it.
-       It’s all it takes, isn’t i? Some cunt from ******** takes a certified disco classic and turns it into some sort of bogger lament.
-       Someone left the cake out in the rain.
-       They wouldn’t know what cake was in ********. They’d be puttin’ it in their hair.
-       An’anyway, they’d’ve robbed the fuckin’ cake long before it started rainin’.
From Two Pints by Roddy Doyle

Saturday, April 20, 2013

Coeliac Friendly Estrella


Coeliac Friendly Estrella


It was at Gilbey’s Wine Portfolio tasting in the Clarion earlier in the week that I came across the Estrella Daura, their gluten free lager. Quite a nice one too. Brand manager Ealron Kennedy had quite a few other beers there as well including the Estrella Inedit, the beer developed in association with Ferran Adria and the famous El-Bulli restaurant.



But I had a particular interest in the Daura as a friend of mine is a coeliac so I took a few details for his information. It is a refreshing good quality beer, brewed by Estrella Damm, a sponsor of Barcelona FC, a fact that should appeal to my buddy as should its endorsement by the Coeliac Society of Ireland. Ealron told me it is on sale widely and certainly in Dunnes Stores.

Expanded my research a little further and found that, of course, it was also on sale in Bradley’s Off Licence in North Main Street. And, when I checked with Michael Creedon in Bradley’s, he told had more gluten free beers and, in a few seconds, he had gathered a few (see photo).

Gleeson incorporating Gilbey’s are building their craft beer selection and I heard later in the afternoon that one of the leading Irish craft brewers will soon have their products included in the portfolio.

The World Beer Award winner for 2010, the Weihenstephan Vitus, is already in the Gilbey’s line-up and was available for tasting at the Clarion. I like my wheat beers. This is a strong one, 7.7% abv, with a taste to match; well balanced though.

The Dunkel, a dark wheat beer, comes from the same stable as does the Hefe, a cloudy wheat beer. The brewery, dating back to 1040, is regarded as the oldest in the world.

Ealron also had some Belgium beers (Vedett and Duvel), the Czech Budejovicke Pivo and a couple of Dutch (Bavaria Lager and Bavaria Regular Malt). Always thought Bavaria was a German beer but now I know better!


Thursday, April 18, 2013

ORSO. Different. Deliciously so.


ORSO. Different. Deliciously so.


It’s bright and chatty, maybe even witty. That’s the service style at ORSO, now into its eighth month on Pembroke Street. No reservations here but turnover at lunchtime is relatively speedy, not that they’ll put you under any pressure (on the contrary) and, if full, don’t run off, they’ll help you get a seat soon enough.

As you pass the counter on the way in, you may study the various salads, usually four of them. Pick one or a bowl with all four. The salads are also used to accompany the main dishes on quite a large menu that is influenced by the Southern Mediterranean and beyond.

Called in for lunch in midweek and the first thing we ordered was one of their famous juices (changes daily). This, a mix of orange and carrot, was fantastic, giving the waiter a chance to crack a joke about glowing in the dark. It is an informal space, so sit back and relax between bites or swallows.

After studying the menu, CL choose the Stuffed roast aubergine (with spiced roast vegetables, yoghurt and hazel nuts) and her salad was the Roast squash and beetroot with smoked bacon, butter beans, lentils and orange zest.

For me it was the Slow cooked lamb and spice potato pie in flaky pastry and my salad was the Cous Cous with coriander, apricots, almonds, roast saffron vegetables and hummus. Each of the mains, including the salad, cost €8.90 and both were excellent.

Something sweet to finish with. Some of the pastries had vanished, they are open from 8.30am, but the Mixed Berry Crumble was still available and we each had one, along with a cup of their special 5 bean blend coffee, roasted for ORSO by Greenbean. A very impressive crumble – loved the oatmeal topping – and a smashing coffee.

Mon - Tue: 8:30 am - 6:00 pm
Wed - Sat: 8:30am – late.
Phone:            (021) 243 8000
Email: info@orso.ie  


Food and Drink Spotting


Food and Drink Spotting

“A thrilling weekend of food &
food cultural activities.”


Slow Food Ireland and Sandbrook House present Grandmothers Day 2013. The festival returns to Sandbrook House this year and it is bigger and better than before.
Join us for a weekend of celebration, as we investigate our Irish food heritage and encourage families to come together and remember lost skills, pass on inherited wisdom and celebrate good, clean fair food.
 
Saturday 20th April
Join us for “Slow Roots, a Food Symposium”. This will be a public symposium involving IT’s from across the island as we investigate “How can our Irish food heritage create jobs for this generation?”  Click here to find out more…
 
Sunday 21st April
Grandmothers Day gives families the opportunity to spend time together, remembering and recording lost skills and the precious inherited wisdom passed down by previous generations. Join us for a fun filled day of activities, workshops, entertainment and delicious cookery demonstrations!   Click here to find out more...

The cork food festival will be held on the beamish and crawford site in the city centre between the 25th and 28th of July. If your business or brand would like to be involved or would like more information please contact us on corkfoodfestival@gmail.com . As this is a smaller site we will have limited capacity for exhibitors. (Fitzgeralds Park is under renovations and we will be back there next summer)
Kenmare Food Carnival
Our fundraiser 'A Taste of Kenmare' is only a fewdays days away. Through the funds raised we will be having the second Kenmare Food Carnival. Our video shows the highlights of year one which would not have been possible without the success of last years fundraiser. If you are looking for a great night out then please consider joining us on April 27th for fun & food by the sea at 'A Taste of Kenmare' and know you will be helping our dream for another fantastic food carnival become reality 

http://youtu.be/G8CQJ8FV71E

Wine
As part of the Bringing the Wine Geese Home Gathering series of events, we are delighted to announce that Emma Cullen of Cullen Wines in Margaret River, Australia will showcase their wines at a special dinner in Cafe Paradiso on Tuesday 28th May.

Cullen Wines are renowned not only for their sophisticated quality but also for the philosophy behind their production, being produced on a certified biodynamic, carbon neutral and naturally powered estate. Rest assured, the Paradiso kitchen will be cooking up a storm to match these wines through a multi-course meal.
This will be a single sitting dinner event with limited availability, and booking is essential. Tickets, at €65 for dinner and accompanying wines, can be booked by calling the restaurant on 021 4277939.

Shorts



Amazing Sausage Roll 


BBC News - Beer-glass shape alters people's drinking speed - study