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.

Bandon Farmers Market

Bandon Farmers Market

Baking Emporium

Finders Inn

 Enjoyed a refreshing visit to the Bandon Farmers Market recently, refreshing mainly because I hadn’t seen many of the stalls anywhere else before. Enjoyed meeting up with, for instance, Nathan Wall of the Saddleback Pig Company, the Big Cheese herself and the Hungry Hill granolas.

The Big Cheese

The Market was set up in 2006 by a voluntary committee, who shared a love of good food, to supply a wealth of local and artisan produce to the residents of Bandon and the surrounding area. Early every Saturday morning the car park of the Old Market Garden buzzes with the activity of stalls setting up and the first customers arriving. Fruit, Vegetables, Fish, Cheese, Chocolate, and Cakes are among the many delights and you may warm up these days with a hot coffee.

Heavens Cakes

 Quite a selection of smoked cheeses available and got two big chunks for a fiver, included a delicious extra mature Carbery. Then a call to Nathan and also to Finders Inn for their excellent Ratatouille mix.

Baking Emporium's Apple Strudel

 No shortage of cakes or breads. Indeed, Heaven’s Cakes, well known in the English Market, are based in Bandon and, in addition to the cakes, have some smashing loaves available on Saturdays. The Baking Emporium is well known in West Cork and their Apple Strudel caught my eye. Next door was the Hungry Hill stand. Had a sample or two here before purchasing.

Yeast loaves by Heaven's Cakes

Lots of other stands here, including vegetables (from Ballycotton and The Hollies), fish from Baltimore (always a queue for fish), The Olive Stall, an Italian stall, an Asian one and more. See the full list here

Davitt’s of Kenmare, an excellent base

 Davitt’s of Kenmare, an excellent base

Kenmare in the evening

 Spent a few days in Kenmare recently. I was based in Davitt’s  in Henry Street and am glad to say it was a delight to stay there. We had a lovely welcome and our upstairs room, away from the street, was spacious and, with two big skylights, quite bright as was the spotless bathroom. Just in case you don’t like too much light, I’d better let you know the windows had pull-down blackout blinds!

Kenmare in the evening (2)

We had prior dining arrangements for the evenings but thoroughly enjoyed our breakfasts, not least the friendly chats with Mary. She told us that they have been there about 14 years. The well kept place, which also includes a restaurant and bar, is a credit to them. The feeling of space applies throughout and even the corridors along the different flights of bedrooms are well lit compared to higher classed accommodation. Just to finish off about the breakfasts, I must say that the choices were huge, everything from the Full Irish to cereals and seeds and yoghurts and fruits and juices, virtually anything you’d want really.

Parking was no problem to us in the middle of February but could be one later in the year, though that applies to Kenmare as a whole. Davitt’s do have a small area at the back and we used that all the time but it is really small. The parking on-street is by meter and there are some good car parks not too far away. Still, if you’re hauling cases, go to the back if you’re not lucky enough to get a spot on the street outside.

Kenmare in the morning

Kenmare itself is a lively town with some great hotels and restaurants, more than you’d think. It is also a terrific base for local touring. Indeed, it gives you a gateway both to the Ring of Kerry and to the Ring of Beara. Walking, cycling or driving, you’ll be well placed for some of the best scenery in Ireland.

And watch out too for terrific local festivals. Mary was very enthusiastic about the traditional gathering there on the 15th of August and a newer one, the Kenmare Food Carnival , is also attracting the crowds and this year’s event is scheduled for the 12th to 14th of July.

By the way, if you need a taxi while in Kenmare, you could try A1 Taxis (087 2910584 and 087 3560011). Davitt's booked them for us for one trip and we found them friendly and efficient and their fares seemed reasonable.

Fatty Wangs – best for salted jackass!

Fatty Wangs – best for salted jackass!

Chief Chowzter

Just to let you guys know – I’ve got a brand new hangout on the net. No, it’s not Fatty Wangs. It’s a new up and coming foodie app called Chowzter and its aim is to provide the punter with a regularly updated list of the best dishes in the area. Chains and chandeliers are ruled out but that leaves a lot of good food in between. 

Chowzter is just taking its first steps but already regions such as North America, Latin America, Asia Pacific, Europe and Africa are represented. Europe is possibly under-represented at the moment but still cities from Brighton to Seville are covered and so too is Cork (where I come into the picture).

Chowzter is committed to finding the tastiest food item on earth each year. “We seek out and support the local independent food purveyor and locally sourced ingredients.” Read the short mission statement here. 

While we are waiting for the full lift-off, Chowzter has been having some fun with its bloggers. Latest team effort has been an attempt to find the best sandwich in the world. There have been nominations from all over: Train Wreck Po Boy from Philly, the Hire Katsu Sando from Tokyo, the Vietnamese Sandwich from Saigon, the Choripán from Argentina, theKoKoreç from Istanbul. And then that Donkey sandwich from Beijing!

I’ll let Lillian Chou explain:

“I'm in Palawan now but back in Beijing tomorrow and will say the Shanxi ‘roujiamo’ which is available all over Beijing as a locally made bread that is stuffed with slow braised fatty pork shoulder that’s hand chopped while cooking liquid is slowly ladled onto the meat to keep it moist, then fresh green pepper (sweet) and cilantro is mixed in and it goes into the bun. In some restos, you can order extra fatty or regular lean.

Another option which is simply stunning is the Donkey sandwich. Yes, sliced salted jackass is piled on a crisp handmade bun that's been split open and piled with cilantro. The result is something like a corned beef because it's either room temp or slightly warm and the biggest surprise that's delish. The best shop is Fatty Wang's.”

So there you go! Might not be able to get you a Donkey Sandwich here, though the way things are going, better never say never. But we’ll do our best to bring you the best dishes locally.

Coming soon: Bordeaux to Ballymaloe

Visit of Jean-Charles Cazes, of Chateau Lynch-Bages, Pauillac, Bordeaux, and the Cazes Family Selection Wines, to Ballymaloe on Sunday, 10th March 2013

The Grain Store, Ballymaloe, 6.30pm, Sunday 10th March €18

Wine tasting & presentation, by Jean Charles Cazes, showing a selection of different wines from the Cazes Family Selection wines, including Chateau Lynch-Bages. Advance booking strongly advised. Special rates also available for accommodation.

Colm McCan of Ballymaloe: "We are delighted to be welcoming Jean-Charles to Ballymaloe, in association with Michael Barry and all the team at Barry & Fitzwilliam. Château Lynch-Bages, needs no introduction in Ireland – one of the best known, respected, collected and followed, of the ‘Irish Wine Geese’ Château of Bordeaux. Born in Bordeaux, Jean-Charles Cazes grew up in Pauillac in the heart of the family vineyards at Château Lynch Bages, and since 2006, taking over from his father, Jean-Michel Cazes, he has been in charge of all the family vineyards, in France and abroad."

 (The tasting and presentation in The Grain Store is followed by a wine dinner in the dining room in Ballymaloe House, with Jean Charles Cazes, showing a selection of wines from the Cazes Family Selection wines, including Chateau Lynch-Bages, at Ballymaloe House 8.30pm €95 **Please note, the dinner is now waitlisted– but please do leave details if you would like to be contacted in case there are cancellations (there are still places available for the presentation |& tasting in the Grain Store at 6.30pm) **)

As part of The Gathering 2013, there will also be a series of other wine events, which are being planned for Cork City and County, throughout the year, with many other ‘Irish Wine Geese’ winemakers from all over the wine world, ‘flying home’ Further details here on this link: www.bringingthewinegeesehome.com

Amuse Bouche

He stowed a bottle of the local rotgut called Five Island Gin – nicknamed Five Ulcer Gin – in radioman Harry Brooks’s gas mask holster. When an MP* tapped Brooks’s hip to check for the mask, the bottle broke and left Brooks with a soggy leg. It was probably for the best. Louie noticed that when he drank the stuff, his chest hair spontaneously fell out. He later discovered that Five Island Gin was often used as a paint thinner. After that, he stuck to beer.
- From Unbroken by Laura Hillenbrand.
* Military Policeman.

Treyvaud’s, a Killarney Gem

Treyvaud’s, a Killarney Gem

Treyvaud’s is a gem among Kerry restaurants, a friendly place, noted for its fantastic game night. Paul is the friendly face of Treyvaud’s, starring in numerous food videos on You Tube  (in one, he takes a chain saw to a deer carcase!) and also the author of a book about the business. Paul and brother Mark run the High Street restaurant that is open for both lunch and dinner.

Walked in the last Saturday at lunch-time and thought we’d be on our own, the main reason being that at least half the town were up the country supporting the local football team. But Paul was expecting them back that evening as bookings were strong. And, as it turned out, numbers at lunch also picked up.

Chowder

There were three of us, including one local who likes the place and says she never has any fear of recommending it. And as we went through the meal, we could see why.

The two ladies started with the soup (5.95) while I choose the Chowder (7.50). This was described as Fresh Seafood Chowder with a melody of shrimp, mussels, and salmon served with homemade bread By the time I reached the end of the deep bowl, I was singing the praises of this gorgeous “melody”.

The Lunch Menu is divided in various sections, including Nibbles, Sambos, Mark’s Specials and Tasty Salads. Treyvaud’s Fish Cakes (with wholegrain mustard and garlic Aioli) lurked among the Nibbles and were promptly seized upon by the two ladies and that meant I had two happy diners alongside me.

I was really tempted by the four dishes under Mark’s Specials and eventually picked the first: Treyvaud’s Homemade pie with Mashed Potato. Some beautiful meat here under a perfect cover of spud, quantity and quality combined to make yet another happy customer.

We had started with some very tasty breads and finished off the very enjoyable meal with excellent coffees.
So, if you ever find yourself wandering around Killarney looking for food, I can certainly recommend Treyvauds.

62 High Street
Killarney, Co Kerry
Phone (064) 663 3062
Email info@treyvaudsrestaurant.com
Website http://www.treyvaudsrestaurant.com
Mon: 5:00 pm - 10:00 pm
Tue - Thu: 12:00 pm - 10:00 pm
Fri - Sat: 12:00 pm - 10:30 pm
Sun: 12:00 pm - 10:00 pm

Yalumba’s Ferrari wows Cork Supper Club

Yalumba’s Ferrari wows Cork Supper Club

Yalumba’s Jane Ferrari was the star of the show at the O’Donovan Off Licence Cork Supper Club in Club Brasserie this week. The well travelled Aussie had some great wines from the venerable but vibrant Barossa winery and some terrific yarns and observations from her years there and on the road.

Well she did say it was full of spring blossom!

Gary O’Donovan opened the evening, welcoming one and all to the "continuing adventure" that wine is. Don’t get stuck in a groove was Gary’s advice and promised that the evening would be a great chance to try something new. And so it proved.

We had been welcomed with a choice of either the Y series Vermentino (2011) or the Merlot (also 2011) and then had three tasting before the multi-course meal began.

 

Loved the Organic South Australian Viognier (2011) and the excellent Pewsey Vale Eden Valley Riesling (2010) but really fell for the Organic South Australian Shiraz 2011 (and just picked up my order at the local branch today!).

Founded 1849

Jane, in her admittedly “ugly broad Australian accent”, told us that Yalumba was founded in 1849, that she herself started in winemaking and has worked in every part of the business. Ten years ago, she started on the road, selling Yalumba all over the world.

It wasn't always easy for the Smith family, the Yalumba owners. Nor for their employees! Back in the tough times of the 80s, the winery was at risk, saved only by an agreed four year pay pause. Apparently, that particular piece of austerity paid off.

It was a very enjoyable evening in Club Brasserie. The courses flowed and so too did the wines with the starters accompanied by a smashing Chardonnay, this the Eden Valley Wild Ferment 2009.

 Some serious stuff followed. Those that took the fish course, were served the Yalumba The Virgilius Viognier 2008, “a wine of finesse, opulence with layers of complexity and lusciousness”, yet all in a restrained combination.


Those eating the steak enjoyed the Signature Cabernet Sauvignon and Shiraz (2008). “This is my favourite of the things we do,” said Jane, telling us that the signature is of a different person each year.

This one belongs to Judy Argent who came to work there for her summer holidays in 1977 and is still there. It is a magnificent wine, combining great power and elegance.


And still more wine followed. The Cheese plate was matched with the soft and fruity characteristics of the Menzies Coonawarra Cabernet 2003 while the dessert came with the “sticky”, The Yalumba Museum Muscat.

The very pleasant evening ended on a light note, not that it was ever heavy, when Gary tried to “dig” a little deeper to see what Jane really thinks. Oh by the way, we never had a problem with that ugly broad accent and everyone loved her broad sense of humour.

Gary asked her what her favourite thing about New Zealand was. “Leaving,” was the lightning response. Her favourite politician? “The best looking.” He also quizzed her on her “crush” on Ronan O’Gara. She confirmed that it was still alive and kicking, just like the international career of the player himself, “there is life in the old dog yet” she said.

Then it was off to bed for Jane though not before she managed a few paragraphs in her blog. Check it out here.

• This was a terrific wine evening, thanks to Jane, to O’Donovan’s team and to Brian Hogan of Cassidy Wine Merchants and to Club Brasserie. Keep an eye on O’Donovan’s Facebook page for future events. https://www.facebook.com/odonovansofflicences?fref=ts

Food and Drink Spotting

Food and Drink Spotting

Curious Crush

Just been working my way through the Spring edition of First Crush, the Curious Wine Club Magazine. The cover makes it plain that the Kinsale Road outfit are not taking the budget increases lying down and they have come out fighting, taking the gloves off for sure with 20 per cent reductions on their wines from Italy, New Zealand and Bordeaux!

Once upon a time, it was difficult to get a good white wine from Spain but times have changed. Verdejo and Albarino are now popular white wine grapes and Curious have an excellent example of the first one in Real Castel Rueda Verdejo (11.99), so popular among their customers that it made their Top Ten Whites for 2012.

I attended a Curious Wines dinner in the Cornstore last year and one of the most popular wines on the night was the Gavin Quinney made Château Bauduc Les Trois Hectares Semillon  (reduced to 14.39). Unusual to see Semillon (80%) carrying a European wine but this is a gem, aromatic, long and complex.

There is a rather nice Italian section in the magazine, featuring the Dievole estate and the Sangiovese grape. That got my attention, along with the 20 per cent off of course. Curious have a short list of five to try and the two that caught my eye were the Dievole Dievolino Sangiovese IGT 2009  (down from 13.99 to 11.19) and the Gregorina Sangiovese Superiore (reduced to 11.59).

And then there is Bordeaux, again with twenty per cent off. Back to Gavin Quinney again for one of my red picks here, the Chateau Bauduc Close de Quinze 2010 , another of the stars of that dinner at the Cornstore and even more attractive now that the price is cut from 17.99 to 14.39.

With all those savings, might be time to spash out. Must admit I know very little about the Chateau Cardinal-Villemaurine Sainte Emilion Gran Cru 2008  (20.00) but there is a fiver off and it is stamped as a best buy.


Wagamama Cook-off

Mighty Munster players line-out against the Mallow youngsters for the great Wagamama cook-off! This takes place on Tuesday February 26th (9.00am) and the venue is Wagamama, 4/5 South Main Street, Cork. Read more here.

Hamburger Macaron?

Beef patty is a hazelnut sponge cake covered in a dark chocolate ganache, the cheese is actually a thick slice of caramel chocolate, and the buns are two huge caramel macarons, all stuck together with more chocolate caramel. Not only that, its actual size is that of a small hamburger. This is sweet tooth heaven!! I love bubo!!!! See the pic here.

All the way from Turin, we have Romanian cuisine.

Galway Food Festival

28 March - 01 April 2013

The Galway Food Festival - even bigger and better in its second year and featuring an extended five day programme of fantastic food and free, family-friendly events in Galway on the Easter Bank Holiday Weekend. Read more about this and other food festivals here.