Friday, January 13, 2017

Amuse Bouche

Nobody had prepared themselves for what the Munster clubs were capable of delivering. 
They simply didn't know what hit them. The Young Munster supporters would arrive in their thousands…. They'd come into the clubhouse beforehand and set up base camp. They’d have the sandwiches ready and one massive communal picnic would break out. They'd have their pig's feet and a few pints and they'd be saluting everyone. This was a big shock if you were from Wanderers or Lansdowne.


from Donal Lenihan: My Life in Rugby by Donal Lenihan (2016). Recommended.

Thursday, January 12, 2017

Exciting White Trio. Albarino, Sauvignon Blanc, Riesling

Terras Gauda Abadío de San Campio Albarino, Rías Baixas (DO) 2014, 12%, €20.35 Le Caveau

Thought to be related to Riesling and presumably brought by Cluny monks to 12th century Iberia, via France, the recently fashionable Albarino grape is now mainly associated with Rías Baixas in north western Spain. It is also grown in neighbouring areas in Portugal where it is known as Alvarinho.

I was expecting good things in this bottle and I got them, even better than anticipated. Colour is mid-gold, bright and clean and there is no shortage of white fruits in the aromas. On the palate, it is bright and fruity, citrus in the tingle, minerality to the fore, a superb combination overall and that includes the long finish. Ticks all the boxes for a classy Albarino and is Very Highly Recommended.

The producers say it is ideal with seafood, shellfish and fish and especially with Tuna steaks.

Elgin Ridge 282 Sauvignon Blanc, South Africa 2014, 14%, €19.95 Le Caveau
At 282 metres above sea-level, we are at the ideal height to create cool climate Sauvignon Blanc in the Elgin Valley. The organic farming methods give the wine its elegance and unique flavour.

So says Marion Smith, ex Ballyjamesduff, who now runs the winery with her husband Brian. By the way, Dexter cattle, a native Irish breed, figure in the organic farming, grazing between the rows of vines and indeed Marion has the biggest herd of Dexter in the Western Cape.

Dexters aren’t the only “helpers” for Marion and Brian, who planted their first vines here in 2007. They also use Dorper sheep, chickens and Peking ducks to control the weeds and pests. Looks like the combination is working very well indeed.

Colour is a medium-gold with green tints. The aromas are fresh and cool. That freshness extends to the palate, tingly with concentrated white fruit, including gooseberry, citrus also prominent, pepper and spice too and then an excellent finish. Highly Recommended.

Carl Ehrhard Rüdesheim Riesling trocken, Rheingau 2015, 12%, €17.80 Karwig Wines

Grapes are hand-picked and indeed the vinification is focussed on “preserving the natural fruit”. This is facilitated by natural and gentle fining and slow cool fermentation. As usual Carl Ehrhard gets it right.


Colour is pale gold with greenish tints and you'll note micro bubbles clinging to the glass. Aromas are a gentle mix of apple and citrus. It tingles the palate; the intense fruit, now with more than a hint of grapefruit, and a super refreshing acidity combine well all the way to a long finish. This dry wine is Very Highly Recommended. Perfect for aperitif and with seafood and Riesling is regularly recommended for Asian.

Wednesday, January 11, 2017

The Mare’s Fart and Dirty Dick. All found in Herbarium

The Mare’s Fart and Dirty Dick
All found in Herbarium

Shortly before Christmas I bought the newly published Herbarium by Caz Hildebrand. It covers 100 herbs with text and illustration. The Mare’s Fart and Dirty Dick are among the details
Most of us will know that Pissabed is a common, very common, name for the Dandelion. But it is also called Naked Ladies, Twitch ballock, Hounds-piss, pen-arse, Bum towel and, yes, Mare's Fart.  Its proper name, and this is given for every herb in the book, is Taraxacum species.

And Dirty Dick is one of the names for Fat Hen, also called Lamb’s Quarters, and White Goose. In Latin it is Chenopodium Album and was “the food supplement of primitive peoples”.

Herbs are used in cuisine but also for their curative properties. Got the hiccups? Then get yourself some honeysuckle. A headache? The Meadowsweet is what you need as it contains the key ingredient for aspirin.

And then there’s Alecost, originally very popular in the 16th century and used for flavouring ales and spiced wines. Herb celery is grown for its leaves and speaking of leaves. Ramsoms (Wild Garlic) is a favourite food of brown bears (be careful when foraging!).

It is a fascinating subject, with the odd myth or two. Take Tarragon, for example. If you use it, do so sparingly. Had Catherine of Aragon been less reckless in its use, her marriage to Henry VIII have had endured. At least, that’s the poet Ogden Nash’s version, though perhaps he just needed a word to rhyme with Tarragon! After all, he said “too much Chablis can make you whablis"!

It’s not all fun in Herbarium. Some serious bits. Takes Monkshood for example. This is extremely poisonous, the toxins once used to kill wolves.

And then there’s the Wasabi alarm! It may not wake the dead but, in 2011, a group of chemists won an Ig Nobel Prize for inventing a “wasabi alarm” to wake deaf people, using the herb’s powerful scent!

Each of the 100 herbs in the book has a page of text devoted to it, mostly a general history. Practical information is listed on the side, under four headings: Grow, Eat with, Try, Heal.

For instance (and I’m being very brief here), you are told that dandelion grows freely, Eat them with beetroot, lettuce, bacon…, Try them sautéed as you would spinach, and for Heal, a concoction of dandelion can be helpful for osteoarthritis, acne and psoriasis.

At the back of the book, there is a quick guide with headings such as Wellbeing, Beauty, Symbolism, Flavours, Cocktails (try mint with strawberry, kiwi and rum), Salads, and many more.

Herbarium is colourfully illustrated with each herb having an illustration to itself. The author says herbarium “echoes the history of herbal illustration, but with the intention of taking it forward, achieved by using a contemporary style, inspired by Modernist design, simple geometric forms and vibrant colours. I love the patterns that come through.”

I must say, I love the patterns too. But, beware, while they are gorgeous and striking, they are not necessarily true to life. You’ll definitely need an illustrated growing/foraging guide as well as this lovely and worthwhile book if you are to journey among the herbs.

Herbarium by Caz Hildebrand
Published by Thames and Hudson
RRP £16.95



Tuesday, January 10, 2017

Taste of the Week. Koko Chocolate

Taste of the Week
Koko Chocolate

Frank Keane, owner and producer at Koko of Kinsale, has a website but you won't get much info there. He is a man that prefers to chat rather than write, though he does "chat", sometimes cheeklily, on Facebook - find him @kokokinsale. 

Francis makes his handmade artisan chocolate in the heart of Kinsale. Also sells "Delicious coffee, teas and most importantly real hot chocolate and our signature chocolate shots". To find out a bit more about Koko, see the article I did about him about a year back.

To find out more about his chocolate, just call to his place on the Pier Road in the town and buy. Just like I did for this delicious Taste of the Week. As you can see, the embedded ingredients, the nuts, the raisins, the orange are all classic with chocolate and you may get this bar in milk or dark versions. I really enjoyed this one and the real treat was the pieces with the orange. Magnificent!
Koko on little break at present; will re-open Friday 13th Jan '17

Koko Chocolate
Pier Road
Kinsale
Co. Cork
Tel: 087 6110209
Email: kokokinsale@gmail.com

Monday, January 9, 2017

Three Classy Reds. Don't judge a book by the cover!

Three Classy Reds

Don't judge a book by the cover. The plain label on the Gamay could well lead you to believe this is a bottom shelf wine whereas it is anything but. Perhaps, especially if you bought bottom shelf Moroccan wines on French holidays years ago, you wouldn't be expecting a great deal from the Volubilia but it is a lovely surprise. And no surprise really with the Italian. You'd expect this to be good and it is very good indeed.


Clos du Tue-Boeuf Gamay 2015, Vin de France, 12%, €18.85 Le Caveau
Light red, fairly typical of the grape, is the colour of this natural beauty. The aromas are of strawberries and raspberries. On the vibrant palate, you'll find the same mix of fruit flavours, with a light tang of cider apples; it is light and fresh and smooth for sure, fine tannins and then a long finish.

The two Puzelat brothers, regarded, by Jamie Goode, as “natural wine royalty”, mature this for 4-6 months in large wooden vats. The organic grapes are bought in from trusted local winegrowers in the Loire. “The wines are quite unique, highly expressive of their terroir, authentic, filled with life and have a very strong personality.” That lively personality is very evident, pleasingly so, in this example and it is Very Highly Recommended. By the way, it is neither filtered nor fined, so do decant!


La Zouina Volubilia Classic Red, Morocco 2012, 13.5%, €22.95 Le Caveau

This is a relatively new French run chateau. Bordeaux know-how plus freedom to experiment has helped produce this excellent result from a blend of Cabernet Sauvignon (50%), Syrah, Mourvedre, and Tempranillo.

Colour is medium red. And the aromas include warm blackcurrant. It is medium bodied, smooth and fresh, well endowed with concentrated berry flavours, medium spice, fine tannins. It is well balanced with a long and juicy finish. A surprise from Africa and Very Highly Recommended.

Ascheri Coste & Bricco Barolo (DOCG) 2010, 14.5%, €47.00 (down to 30 in recent Fine Wine sale) O’Brien Wines

No surprise that this one was good as I had tasted it at the O’Brien Wine Fair in Cork. Nebbiolo is the grape here. Made from two select plots from Ascheri’s single vineyard, this is their top cuvée. 

The wine has spent 26 months in Slavonian barrels, six months in steel and a further nine in bottle before release. According to Grapes & Wines, Italian Nebbiolo ages better than those of California and Australia. And indeed the producers reckon this will last for 18 to 20 years if kept in a cool dark place.

I couldn't wait that long to tuck into this garnet coloured wine. Small red fruits feature in the aromas, also some herbal hints. It has a palate full of rich flavours, spice too and an acidity that helps put all in harmony. This elegant and inviting wine is Very Highly Recommended.


They, Ascheri, recommended matching it with hard mature cheese, pheasant, pigeon, roast lamb and beef, Mediterranean vegetables. I've tried and tested it here with Parmesan and Walnut crusted rack of lamb with roasted vegetables, the lamb bought at our local craft butchers, Davidson’s of Montenotte, Cork.

Sunday, January 8, 2017

Thali Nepal Restaurant on the Banks of The Lee

Thali Nepal Restaurant on the Banks of The Lee
Thali Set
 Once upon a time, you could get beef, predominantly beef, at 30 Pope’s Quay, Cork. Then it was known as Gaucho’s in tribute to South American cowboys. These days, you'll find chicken and lamb here; the new name (since the autumn) is Thali Nepal and the menu features the cuisine of that South Asian country and highlights the vegetables, the spices, the rice and no shortage of meat either. But no beef!

Thali Nepal means platter of Nepal so the menu reflects the country, a crossroads of the area, which borders China (to the north) and India (to the south) and is close to Bhutan and very close (just a few miles) to Bangladesh. Many tribes and cultures, (and consequently cuisines) have met and mingled here. 

And the people in Thali are proud to say their menu is genuine: it is "all Nepalese people here", out front and in the kitchen. And we certainly enjoyed our early evening visit last Thursday.

Bheda Ko Jhir
There are Asian favourites on the menu (including Biryani and Chow Mein and Thai Curry) but, helped by Basanta at front of house, we tried to concentrate on the purer Nepalese dishes.

He told us that one of our starters, the Mo Mo, is “an everyday dish” there. We had “five pieces of mouth-watering steamed dumplings, stuffed with minced chicken tossed with ginger garlic paste & served with homemade chutney”. It was indeed delicious, very enjoyable indeed. You may also have this as a main course and you then get 10 pieces.

Newa cuisine is the most celebrated food variety in the country (according to Wikipedia anyhow) and our other starter was called Chicken Newari Sadeko: chicken breast marinated with Himalayan herbs green chilli, red onions, spring onions, ginger, garlic, touch of lime & mustard oil. Served on salad bed. That description is very accurate and we enjoyed (we shared the starters) this light and tangy salad. They also do a lamb version.

Mo Mo
I almost forgot! At the start we were served with some flat breads and three lovely dips. One was a yogurt and mint, nice and cool, and the others got progressively hotter! But nothing over the top; all very tasty indeed. And I also tried a Nepalese beer, the Khukuri, nice and smooth from the bottle.

They have quite a list of main courses and again we shared as best we could. One was the traditional Nepalese Thali Set, a meal made of a selection of dishes. Thali simply means a round platter to serve food. Portions included were rice (bhat), lentil soup (daal), vegetable curry (tarkari), Masu (lamb or chicken), Achaar (chutney). Again the details are spot-on and it was absolutely gorgeous and there was plenty of it. 

We had the chicken in our Masu as we had ordered lamb for the other mains: Bheda Ko Jhir (Lamb Espetadas). This is Cubed lamb flavoured with mild spices, fresh herbs, chopped peppers, onions skewered & cooked in clay oven with rice or naan. It came out sizzling and smoking.  We opted for the naan, as we had lots of rice with the Set. Basanta was very helpful with these little details and so helped avoid "duplications".

Chicken Newari Sadeko
This was a dish and a half. The lamb was tender and full of flavour and the veg was brilliant, the spices mild as indicated. 

Delicious and all as the dishes were, it took us a while to polish off the two of them and there was no room for dessert; not even for coffee. And it was a happy couple that headed out onto the quay as the promised rain began to make its presence felt though with just a few soft and isolated drops. It was a mild night in Cork, maybe not as mild under the shadow of Everest. As you probably know, Nepal (capital: Kathmandu) is home to eight of the world’s ten tallest mountains.

Thali Nepal Restaurant
30 Pope's Quay
Cork
021 4553389
Facebook: @thalinepal
Hours: 12 noon to 10.00pm seven days.





Saturday, January 7, 2017

Amuse Bouche

Keogh invited the three of us to dinner at his home next day…..

Wolfe Tone arrived to join us for a dinner of brisket of beef, roast leg of mutton and boiled cows’ heels, washed down with claret from Lisbon. As secretary of the Catholic Committee, Tone spent many evenings here planning strategy.


from The Star Man by Conor O’Clery (2016). Highly Recommended.

Friday, January 6, 2017

Beer, Cider & Spirit Visits 2016

Beer, Cider & Spirit Visits 2016
Munster Brewery, Youghal

Munster Brewery
In the old distillery, Midleton

Midleton Distillery
Justin, of Bertha's Revenge

Bertha's Revenge

Franciscan Well 16th October Beer Festival

Hops and Glory at LitFest16

Irish Craft Cider at LitFest16

Connacht Distillery Ballina

Dingle Distillery

2016 Reviews - see also
Cafes by the side of the road.
Best Places to Stay
Best Hotel Dining Rooms
Meals with a difference
Best Steaks & Best non-Cork Restaurants 2016
Best Wine Events 2016

Best Wines Events 2016

My Best Wines Events 2016
Ribera at The Farmgate

O’Donovan’s 14th Cork Wine and Craft Beer Fair

Ribera del Duero Masterclass at The Farmgate

Neil McGuigan in Kinsale

O'Brien Wine Fair. A Cracker in Cork!

Rhone Week Dinner at Greene's
Beaujolais at L'Atitude

Beaujolais Masterclass at L'Atitude
Stars at the Opera House

James Nicholson at The Opera House

Sparkling Intro to Le Caveau Tasting in L'Atitude

California Wines at Ballymaloe


Francisca Jara




Wednesday, January 4, 2017

Best Steaks & 3 Best non-Cork Restaurants 2016

Best Steaks 2016
Aubrac

Aubrac Steak at The Harbour Donegal Town




Macroom buffalo steaks from Eoin O'Mahony English Market

Irish Piedmontese Beef from their stall at Cork Summer Show


Three Best Restaurants Outside of Cork 2016

I've dined around the country this year, including Donegal, Limerick, Kerry, Meath, Dublin, Waterford, Wexford, Louth, Galway, Mayo and so on and these, in no particular order, are the three non Cork restaurants that I enjoyed the most.
I'll be on the road again in 2017. Any tips? cork.billy@gmail.com

Cistín Eile - Wexford
La Boheme

La Boheme - Waterford
Turbot at The Mews

The Mews - Kenmare

Monday, January 2, 2017

Best Hotel Dining Rooms 2016

2106: Best Hotel Dining Rooms 2016
Duck at Bellini's

Bellini's, Marlborough Hotel, Cork City
Scallops at Cahernane

Herbert Room, Cahernane House Hotel, Killarney
Baked Alaska (for table!) at Samphire

Samphire, Garryvoe Hotel, East Cork
Steak in The Pembroke

The Pembroke, Imperial Hotel, Cork City

2016 Reviews - see also
Cafes by the side of the road.
Best Places to Stay
Meals with a difference

Best Steaks & 3 Best non-Cork Restaurants 2016

2016: Best Places to Stay

Best Places to Stay 2016

Stayed in quite a few places this year. From Kerry to Meath, from Donegal to Dublin, from Limerick to Waterford,  from West Cork to Wexford. These were the best. Suggestions for 2017 welcome! 

 Screebe House, Connemara

Killiane Castle, Co. Wexford
Anyone for croquet at Killiane?

Cahernane House Hotel, Killarney.
Cahernane
Cork Recommendations
East Cork
Garryvoe Hotel, East Cork
Samphire Restaurant, Garryvoe Hotel
West Cork
 Celtic Ross Hotel, West Cork
Warren Beach, Rosscarbery


2016 Reviews - see also
Cafes by the side of the road.
Best Hotel Dining Rooms
Meals with a difference

Best Steaks & 3 Best non-Cork Restaurants 2016