Excellent Bordeaux from Grand Bateau.

Excellent Bordeaux from Grand Bateau

Grand Bateau Bordeaux rouge (AOC) 2015, 13%, €15.95 Bradley’s, North Main Street, Cork

Grand Bateau Bordeaux blanc (AOC) 2016, 12.5%, €15.95 Bradley’s, North Main Street, Cork

With over 6,000 chateaux, and many thousands of opinions, Bordeaux can be a minefield for those who are not very deeply into the area’s wine. But Findlater’s Mick O’Connell MW has come up with a double, one red and one white, from Grand Bateau, that I think most can feel comfortable with. 

O’Connell’s current task is to add variety to the Findlater list and he has done well here. Grand Bateau is aligned with some of the major Bordeaux names and the winemaker is the “world renowned” Philippe Blanc of the equally renowned Chateau Beychevelle and Maison Barrière, a serious trading house and a sister company of Beychevelle. Considering that level of pedigree and, having tasted both, the two wines are very good value too.

You won't see rouge or blanc on the front label of course but that's hardly a handicap! The red is a regular Bordeaux blend of 80% Merlot and 20% Cabernet Sauvignon. For over twenty five years, in collaboration with Barriére, it has been “consistently powerful and harmonious in style”.

Colour is a deep ruby. Ripe darker fruits (plum, currants) on the nose. It is fruity, soft and elegant, a touch of spice too, tannins close to smooth with a long dry finish. Perfect, they say, with red and white meats as well as cheeses. Highly Recommended.

Most Bordeaux whites are a blend of Sauvignon Blanc and Semillon. Not this one which is 100% Sauvignon. Worth trying this against a New Zealand SB, quite a contrast.

It has an attractive light gold colour, clean and bright. The nose is of exotic fruits, a tiny hint of honey. Fresh and fruity on the palate, little of that New Zealand herbaceousness. The lively acidity leads to a perfect balance and a lip-smacking finish. Second glass appeal for sure and Highly Recommended. Try as aperitif, with fish and seafood and poultry.

Taste of the Week. Davidson’s Pizzaiola

Taste of the Week

Davidson’s Pizzaiola

Their Facebook pic

What to have to dinner to-night? Sometimes I’m unsure, probably happens to most people. Then, if you’re lucky, you spot the answer on Facebook. Davidson’s, our local craft butchers, are pretty good on social media.

Pretty good at the essentials too. Just after someone asked the dinner question, a tempting picture of a Chicken Pizzaiola appeared on the butcher’s feed. 

Three juicy chicken breasts marinated in a tomato and herb sauce, topped with grated mozzarella, fresh red onion and chorizo, the perfect lazy option for the weekend. These also won a Gold Award at this years Speciality Foods competition.

So a quick trip up the road. Covered the foil dish in more foil and oven-baked for 35 minutes. Then it was dinner time! And our Taste of the Week was excellent. 

Ready to eat!

The chicken was superb, moist and tender. Obviously the marinade, with no shortage of punchy herbs included, did what it was supposed to do. The cheese melted down and the chorizo rings added spice and flavour.

And Davidson’s regularly come up with the goods. Great to have an innovative craft butcher on the doorstep.

Davidson’s Craft Butcher

7 St Christopher's Drive, Montenotte

Cork

 (021) 451 8184

Facebook: https://www.facebook.com/davidsonscb/ 

Master the art of great soup from six simple broths. Broth to Bowl by Drew Smith.

Master the art of great soup from six simple broths.

Broth to Bowl by Drew Smith.

“You might find your definition of the word soup somewhat stretched in these pages but that is the way of my kitchen.” 

So says author Drew Smith in the introduction to his new book, Broth to Bowl. The word soup is “stretched” here, in many delightful ways as he shows us how to master the art of great soup from six simple broths. 

And, by the way, Drew is adamant: “a stock cube will not do”. “For soup to be nutritionally optimal and full of flavour, you must begin with a solid foundation – a good broth.”

“Soup is the heart and soul of the kitchen. Menus invite you to think that a soup is a single event, which it is if you are running a restaurant. But at home, probably the last thing you want is 75 bowls of cauliflower cheese soup. 

What we want is evolution, so one recipe leads logically into the next and so on. Less work. One job = three or four or more, completely different meals, a vegetable tea becomes a chunky vegetable broth becomes a creamy soup. The same liquid can find its way into ragouts, stews, casseroles and all manner of sauces.” 

Ingredients I gathered for vegetable tea and vegetable broth

If you are on a budget, this book is for you. “It may seem at first glance that we are using humble, cheap everyday ingredients, but for the most part these are what our bodies need and crave. We have become very wasteful as a society. We like our meat to be neat little red fillets. 

But much, if not most, of the nutritional benefits of eating meat at all are to be found in and around the bones, the marrow, the collagen-rich elements like cheek and trotter. We buy breast of chicken and ignore the rest of the bird, despite knowing through history that a soup made from the carcass has always been given as a restorative. So too was beef tea.”

Vegetable tea, the basis..

Let us go through the section headings. We’ll start with Vegetable Tea. It is the first recipe you’ll see and that is the start, and also the basis, for many more, including Potassium Broth (“If you had to live on one simple recipe, then this might be a good choice”), Kale Vichyssoise, Laksa and Gazpacho (for when the temperature rises above 25 degrees!).

... for the broth

Now we move on to Chicken (Drew is not a fan of buying poultry in pieces) and other birds. Start here with chicken broth, roast or poached. Then hop around the world with Quick Tom Yum, Cockaleekie, and the French St Hubert’s Soup (pheasant with lentils).

The red meats are next, beginning with the Basic Beef Bone Broth and that can be the basis for so much more. There's a Proper Borscht, a Rich Man’s Pho, a French Potée (a soup, broth and stew all in one), and the legendary Italian bollito misto.

There is a shortish, but no less interesting, chapter under Fish, including Fish Chowder, Jane Grigson’s Lobster Bisque, Dalston Bouillabaisse, and a magnificent Oyster Soup!

And we stay with the sea as we turn the focus to Kombu. How about a Japanese Bonito Broth? Monkfish in dashi with ginger? A Tonkotsu Ramen? 

My chunky vegetable broth

It is much the same pattern all the way through. Start simply and build from there. So, in the end, it may be more to accurate to say that soup (the food that is), is expanded, enhanced, deepened, in this well laid out, well illustrated, book, while happily admitting that soup (the word) is well and truly stretched.

* In addition to the recipes, there is advice on buying your produce and on the equipment you’ll need. And a list of various garnishes too.

• Drew Smith is the author of Oyster: A Gastronomic History with Recipes and translator of La Mère Brazier. The former editor of The Good Food Guide, he has been a restaurant writer for the Guardian and has won the Glenfiddich award three times.

* Broth to Bowl: Mastering the Art of Great Soup from Six Simple Broths by Drew Smith - Modern Books, published October 2017, Hardback, 4 colour with photographs, 160 pages, RRP: £20.

Vegetable Tea

This is a sequence. It starts out as a light tea, becomes a soup and then transforms itself

again and again. You can drink this first-stage broth as an alternative to tea and coffee.

Once you get the hang of it, vary the spices, vegetables and herbs with the seasons.

Put 4 litres of water on to boil in a deep pot or saucepan while you deal with the vegetables. Peel and trim the carrots and cut into thirds. Peel and quarter the onions. Dice the leek. Quarter the potatoes – you can leave the skin on. As the water comes to the boil, drop the vegetables in and add the spices. Trim the top leaves off the parsley, save for arnish, and throw the stalks in the mix. Cover and simmer gently for 30 minutes. Strain and discard the vegetables, keeping only the liquid. Warm through, garnish with a few leaves of parsley and add a slurp of olive oil if you like. Serve in a mug or glass or take a thermos to work.

COOK’S TIP: There’s nothing wrong with the leftover vegetables. You can have them for dinner, dressed with a little meat broth. Or take out the potato and carrot, dice and mix with mayonnaise for a cold salad.

Ingredients:

3 CARROTS

2 ONIONS

1 LEEK

2 POTATOES

6 BLACK PEPPERCORNS

1 BAY LEAF

Bunch of fresh PARSLEY

SEA SALT to taste

OLIVE OIL to serve (optional)

MAKES 4 LITRES

Six of the Best from Lough Gill Brewery

Lough Gill Beers

Six of the Best

During a recent visit to Lough Gill Brewery in County Sligo, we got to taste a good few of the beers and left with a bagful to try out at home. Got a chance to do just that at our leisure recently. We started with three of their core beers, the first three below, and then moved on to some of their limited editions, the final three. Great variety coming from the banks of the Garravogue, one of Ireland's shortest rivers. Keep them coming lads and great to see them available in Bradley's on Cork's North Main Street.

Lough Gill Thieving Bastards Pale Ale, 5%, 440ml can

Just a small family owned brewery in Sligo taking on the big beers from God knows where. And making a right fine fist of it. And some mighty fine beers too.

Amber is the colour of this not so pale ale, indeed it's not too far off the red ale colour. Rich and malty on the palate and a lip-smacking dry finish. Recommended.

Lough Gill Mac Nutty Macadamia Nut Brown Ale, 5.5%, 440ml can

The guys at Lough Gill admit to having hand-toasted “trays upon trays of macadamia nuts” for this brown ale. No doubt about the colour here, a rich dark brown. Rather handsome overall from the introduction that deposits bags of flavours. It has an excellent body and a nice balance of hops and malt. Not unlike the Newcastle Brown Ale that you find in a pint bottle.

Macadamia nuts, by the way, are native to Australia and are full of healthy fats. Highly Recommended.

Lough Gill Round the Clock Breakfast Stout, 5.2%, 440ml can

I’m a sucker for oatmeal stout and this, with oats from Flahavan’s no less, is a temptation. Add in a dark coffee and it becomes irresistible. 

The brew is black of colour, intensely flavoured and, if Neven can serve Irish Whiskey in his porridge, then surely I can have this rich smooth (as any former taoiseach’s silky shirts), for breakfast.

Never too early, never too late for this Very Highly Recommended Round the Clock stout.

Lough Gill Wild Rosé Wheat Ale, 5%, 440ml can

This is from their Wild Atlantic Series, promising Big, Bold, Extreme Flavor (Note US spelling!). Expect wild sour and funky beers reflecting their location in these limited releases.

Not too sour at all is the initial impression from this “Golden Blush” coloured ale but it does grow on you. There is an undeniable tartness, quite a refreshing one, and also an excellent balance between the bitterness and sweetness. Doesn't say it in the ingredients but I thought I heard there was the odd hedgerow rose in the mix. Recommended.

Lough Gill Hoppy Scotch Ale, 9%, 440ml can

And, from the Irish Punch-up Series, comes this Scotch Ale, also known in Scotland as “Wee Heavy”. Lough Gill will fill this series with “even bolder flavours and higher ABVs (starting at 8%)”. Again it is a limited release.

It’s a dark ruby colour, aromas of malt and fruit, rich malt and caramel flavours, sweet and smooth, quite intense, yet little outward sign of the high alcohol which is well camouflaged. No big sign of the hops either. Did they mean Happy Scotch Ale? In any case, I'm quite happy with it. Highly Recommended.

Lough Gill Imperial Oatmeal Coffee Cream Stout, 11%, 440ml can

Another limited release, this from the Rebel Stout Series, the ones your mother didn't tell you about. As you probably expected, it is black (good guess!), coffee aromas with a ultra smooth palate featuring malts and coffee. Again, very well balanced. Hard hitting at 11% but it is a smooth customer, delivering a velvet punch. Very Highly Recommended.

Read all about our brewery visit here.

Amuse Bouche

Bobby and Alexandra found them in the kitchen, Irina drinking tea with her thumbs wrapped around the cup…. 

Stoycho lay on the floor beside the table, clearly in Lenka’s good graces. He got to his feet and sniffed their shoes, licked Alexandra’s hand, and lay down again… Lenka bought them cups of tea, which smelled of the hay and grasses outside. There were questions in her eyes, too.

“How was your lunch?” Irina said. Reluctantly, they told her everything, and the alarm in her face grew.

from The Shadow Land by Elizabeth Kostova (2017). Very Highly Recommended.

Greene's Rhône Wine Week Dinner. Perfect Pairings with Wines of Chateau Pesquié

Greene's Rhône Wine Week Dinner

Perfect Pairings with Wines of Chateau Pesquié

The line-up

Perfect pairings all through the evening were a highlight of the Rhône Wine Week dinner at Greene’s last Wednesday evening. Rarely have I seen such perfectly matched food and wines as was the case when Chef Bryan McCarthy’s food met the wines of Chateau Pesquié, Rhone Valley wines grown under the shadow of Mont Ventoux.

Thanks to the windy mountain, the chateau enjoys one of the coolest micro-climates of the Southern Rhone. The wines have a beautiful freshness and now the whole operation at Pesquié is organic. You’d be foolish not to go organic in this area, said Leslie Williams who introduced the wines along with Cindy Albero from the Chateau.

Chef relaxes, at the end!

I joined dozens of other guests and listened as the two spoke both before and, at intervals, during the meal. As we moved into the main part of the restaurant we nibbled on some of Bryan’s Seasonal Snacks: Celeriac, Mackerel, and Chicken.

Then we were onto Cured Trout, Crab, Daikon Radish and Seaweed and that was matched with Le Paradou blanc. The wine was from the Viognier grape, apricot, floral, fresh, delicious. This was a grape that nearly died out in the 20th century and this excellent example showed just what we would have had missed.

Scallop

And Viognier would also feature in our second wine, the Terrasses. It accounts for 70% of the blend with Roussane and Clairette also in the mix. Citrus and floral aromas, again that freshness and ideal with Seared Scallop, Cauliflower, raisin and curry. A tasty little Espuma followed, a hint of half-time. Then it was the turn of the Pesquié reds.

What would you pair with Pork belly, Black pudding kohlrabi, apple? The correct answer on the night was Le Paradou rouge! This beauty features Grenache, a grape that’s at the basis of many Rhone wines. It just thrives in the climate here and you can sense it in the generous aromas and flavours. And, yes, it again was the perfect match.

Venison

And would you like some more meat? More wine? Oh yes, go on. And on came the Venison (it is game time), celeriac, chocolate, Elderberry. Big flavours here. The Terrasses rouge, Grenache (60%) and Syrah, would take care of it. Intense aromas, intense and spicy on the palate, well balanced, a great fit for the game, and the chocolate!

There was a buck on the cheese course too. Joking! Young Buck Blue cheese, a regular at Greene’s is made in Northern Ireland from raw milk and was accompanied here by a Medjool Date and a glass of Quintessence rouge. Rich with a gentle power, the Ventoux freshness again prominent, darker fruits on the nose and on the palate, this blend of Syrah (80%) and Grenache was excellent, an impressive partner to the very impressive cheese.

Woodruff, blackcurrant and Macadamia Nut was our sweet finalé, a lovely dessert on its own but enhanced by yet another wine. I've always been a fan of the sweet wines of Beaumes de Venise and the Pesquié version reinforced that admiration. This organic Muscat de Beaumes de Venise, to give it is full title, is made from 100% Muscat à petit grains from old vines (50 years plus). Obviously whoever said the younger the berry the sweeter the juice got it wrong! 

Gail Cotter-Buckley, Catherine O'Mahony and Breda Buckley all from CIT Tourism and Hospitality Department.

So big thanks to Bryan and his crew, Leslie, Cindy and Damien of Tindal's for putting on a splendid evening of food and wine and thanks too to Greene’s for being such excellent hosts and to all at our table for being such splendid company throughout!

Italian Duo Delight. One Red. One White.

This week, we spotlight two Italian grapes. The Nero D'Avola is mostly associated with Sicily while some of the best Verdicchio comes from the Marche (pronounced Mark-ay). These, both from Liberty Wines, are excellent examples of the types....

Donnafugata Sherazade Nero d’Avola Sicilia (DOC) 2015, 13%, €22.99 J.J. O’Driscoll (Cork), Wine Online.

This lovely wine is produced in Marsala in Sicily where Nero d’Avola, a native vine, is the main red grape. No oak used in this one; stainless steel for two months and then close to three months in bottle before release.

Women feature in the name here. The Donnafugata, the vineyard name, means fleeing woman while Sherazade is the “spicy” heroine of the Arabian Nights, the art work a feature of the wines from this producer and in this case Stefano Vitale is the artist. Donnafugata are also associated with music and architecture (their winery on nearby Pantelleria*, for example).

The label is certainly eye-catching and the wine looks well in its brilliant ruby robe. A melange of berries, cherries and plum too in the fragrant bouquet. The soft palate reflects the fruits encountered in the aromas. Tannins are smooth. Fresh and fruity and gentle all the way to a warm and satisfying finish. A very pleasant drink indeed and Highly Recommended.

A versatile wine too. Ideal as an aperitif but, more surprisingly, also good with grilled fish. No surprise though that it pairs well with pasta and pizza.

• On this small island, Donnafugata produce `Ben Ryé`, a famous sweet wine (also carried by Liberty).

Bucci Verdicchio de Castelli di Jesi (DOC) Classico Superiore 2015, 13.5%, €23.99 J.J. O’Driscoll (Cork), Wine Online.

Bucci are a standard-bearer of the Jesi, according to Vino Italiano. Ampelio Bucci, the winemaker, is also a professor in Milan and is a highly influential thinker on the subject, extensively quoted in the recently published “The Modern History of Italian Wine”.

Here only estate grown grapes have been used and they are certified organic (no herbicides, no pesticides). It has a lovely golden colour. Maybe not the most flamboyant of bouquets, blossoms and pine notes in the mix. 

No shortage of weight on the superb palate, flavours of ripe apples and citrus, acidity here too and all combine in the excellent finish where you might also find a trace of honey. This clean, delicately aromatic and brightly acidic wine is Highly Recommended.

Just one note. Don't over-chill this. Much more rewarding to drink it too warm than too cold. Wood, by the way, is used by Bucci but only a portion of the juice goes into the ancient Slovenian barrels for fermentation, the rest goes into stainless steel, the idea being to enrich rather than obscure the grapes natural qualities. 

Try this for some Verdicchio fun. Get a bottle from Jesi and another from Matalica (another good area for the grape in the Marche). See which one you prefer!

Taste of the Week. Athula's Tikka Masala Sauce

Taste of the Week

Athula Fusion Foods

We’ve featured Athula’s Piri Piri sauces previously and our Taste of the Week is again delighted to highlight his more recent Curry sauces. He has three: Tikka, Korma and Jalfrezi. We picked up a jar of the Tikka during the recent Cork Kerry Food Fair and that is our Taste of the Week.

We went for the classic Tikka Masala Chicken Curry. The creamy orange coloured sauce was just perfect, not too spicy, outstanding. 

Did you know, by the way, that Glasgow claims to have created this curry dish? Check it out here. They say it is perhaps one of the earliest examples of the modern fashion for 'fusion' cuisine.

In any event, Athula knows quite a bit about fusion, having grown up in Sri Lanka (where he now has a farm) and having worked in Ireland's food industry (including being Head Chef at Hayfield Manor - more here). He has perfected his take of his grandmother’s recipes. I think he’s got this one spot-on. 

Athula Fusion Foods,

Unit 1&2, J Street, 

Carrigaline Industrial Estate, 

Kilnageary Road, 

Carrigaline, Co. Cork

Tel: 087 136 7525

Web: http://athulafusionfoods.com

Facebook: https://www.facebook.com/athulafusionfoodslimited/ 

Casanova on George’s Quay. Gelato. And So Much More!

Casanova on George’s Quay.

Gelato. And So Much More!

On Barry’s corner on George’s Quay, in a clothes shop once run by the Barry sisters (here you could buy elastic for your knickers or, if you were flush, new knickers and more), you can now indulge in the most amazing Gelato.

Long after the Barry’s closed their shop, a twelve year old Italian girl so much enjoyed a two week holiday in Ireland that she got it extended to two months. And then promised herself she would come back. 

Many years later, Barbara did just that. Barbara and her husband Andrea (also with a love of Ireland) set up their shop on George's Quay in August 2016 so that now you can enjoy a real taste of Italy in Casanova Gelato.

We did that just last week. There is an amazing display cabinet with over a dozen gelatos to tempt you. Not the same selection every day, by the way. Andrea doesn't want the gelato lying around so he makes small batches that move quickly and you’ll see different varieties from day to day.

It is one of the best displays I've seen anywhere and that includes San Gimignano, the ice-cream capital of the world, or at least the home of the World Champion when I visited. 

Couldn't wait to get cracking on the Gelatos of George’s Quay. I think Andrea spotted that and soon we each had a bowl with three samples: Hazelnut, Rocher, Chocolate, Chocolate and hazelnut, Mascarpone cheese and strawberry, and Spiruli.

Spiruli? I hear you ask. The blue colouring that so many kids like comes from the natural pigment of Spirulina. Spirulina algae is rich in essential amino acids, vitamins and minerals making Spiruli Gelato healthy for children and adults alike. Aztec warriors considered it “the food of the gods” and the 1974 UN World Food Conference designated it a “food of the future”. 

It certainly goes down well with the kids and Andrea told me adults like it very much in their Affogato dessert where the colour changes when you add the expresso! So yes you may have coffee and gelato together.

But we were invited in to test-taste their forthcoming Bubble Waffle! Barbara was busy getting that ready and soon presented us with two of them, CL getting the one with the strawberry fruit and sauce while mine had banana and chocolate sauce. A cup of their delicious Agust organic coffee was also provided.

We were up to the challenge! Well, the combination is delicious, all wrapped up in this bubble waffle. It is still a work in progress though, with Barbara tweaking it so that is not too sweet. Her work got a vote of confidence from us and it will be officially launched in the very near future.

There are dozens of Gelato flavours and these may be used in their waffles as well. Ours was a Special of course with fresh fruit, one sauce and a one topping. A simple waffle and a fruit waffle are also available and you may also have Gelato Waffle (without the fruit). Anyone for a Croffle? Think Croissant and Waffle.

So lots of tasty variety. And I haven't yet mentioned their crepes, their sundaes, some special Gelato drinks such as the Casanova Shake and others such as Marilyn Monroe (flavoured Italian style Latte Macchiato made with organic coffee and milk topped with fresh cream). 

They also have a special range for those with Vegan and those with Dairy intolerances. All their Gelato is suitable for Vegetarian; no gelatine is used. There is so much going on in this small place. 

“All our ingredients are carefully chosen to give to our customers the best experience possible. We use only Irish Organic Milk, Real Fruit, Belgian Chocolate, the best Italian Piemonte IGP Hazelnut and Italian Pistachio 100% Pure Paste. All our product are made without Palm Oil, Artificial Flavouring and Colourants, all proven to be dangerous for human health.”

The reaction has been good and they are pleased with their first year on the banks of the Lee. Barbara told me they enjoy the vibrancy of the city, the amount of festivals and events. “In my city in Italy, a similar size to Cork, they would organise maybe one a year.” But here there is one nearly every week, most recently the Jazz festival (and that was good for Casanova). 

And the couple are contributing to the festivals themselves. During the recent Taste Cork Week they joined in and held a Gelato Workshop; the 3.5 hours lesson cost €55.00, a lot less than the former World Champion’s €400.00 fee for a 2-hour course!

But you don’t need a festival to visit Casanova and treat yourself. It may not be exactly in the city centre but is just a couple of minutes from the South Mall. And you get a good view too. Andrea told me he loves the river and the Holy Trinity Church church on the other bank, another plus when you’re enjoying your Gelato along with the kids or the grandkids. Or maybe by yourself!

• If you can’t stay, they do a take-away box!

Casanova Gelato

Facebook: https://www.facebook.com/casanovagelato/ 

Web: https://www.casanovagelato.ie/ 

Twitter: @casanovagelato

Great Variety at City Hall Food Fair. Hard to Beat Cork & Kerry United

Great Variety at City Hall Food Fair

Hard to Beat Cork & Kerry United

Clair and Jo

Made an early start to Saturday’s Cork Kerry Food Fair at the City Hall. Just as well, as the aisles soon filled up, the punters keen to sample the wares and hear about the many products, some of them new, on display in the 70 or stalls. It was great to meet up with some new producers and also to say hello to some that we’ve come to know over the past few years such as Timoleague’s Anthony Cresswell, a terrific supporter of local food and well known for the delicious stuff that comes from his Ummera Smokehouse.

Had heard good things about the Busy Botanist, the winner of the 2017 Listowel Food Fair Best Emerging Artisan Food Product Competition which is sponsored by Kerry LEO.  The Glenbeigh company was established earlier this year friends and herbalists, Clair Kelly and Jo Arbon.  

The overall winner of the Kerrygold Listowel Food Fair Cheese Competition was a garlic and thyme flavoured goats’ cheese.  Cordal are the producers and they too were in the City Hall but were busy when I passed and I forgot to go back later on.

While it was a pleasure to meet Clair and Jo for the first time, it was lovely too to link up again with the likes of Mella and her amazing fudge - it just seems to get better and better. And the same could be said about Hegarty’s Cheese from Whitechurch. Got a taste of their 12-month cheddar from Jean-Baptiste and it was just exquisite, as always, a classic.

Kinsale Bay's Aoife ad Lorna

It has been quite a year for Kinsale Bay Food Co with their products becoming more readily available with every passing month. Manager Tommy Doyle has quite a crew in the Little Island facility and Aoife White and Lorna Conroy were keeping the flag flying last Saturday.

Melanie Harty’s 100% Irish jellies, savoury and sometimes spicy, are well known all over the country and we meet Melanie, herself well known all over the country selling her produce! If you're on the road that much, you have a particular interest in the weather and she told us about her experiences during the recent storms and said that Brian with the heavy rains caused her more problems than the windy Ophelia.

Mella

More spice down at the end of that line where Athula had a stand. Athula, who works out of the Cork Incubator Kitchens in Carrigaline, is well known for his sauces, particularly his Piri Piri range with which he started, and you’ll also see him in local Farmers Markets. You’ll see his doing tastings in lots of local SuperValus  and at events like the City Hall. If you want to know how best to use these sauces, check his website here.   

TLC Fine Confectionery, from Mallow, will probably be known to you through the Auntie Nellie Sweetshops around the country. Here you’ll see the large range of Katie’s chocolates and, just recently, they have been joined by Wilkies Chocolates. Willies are a bean to bar producer and Shana Wilkie will continue, and probably expand, along those lines.

More sweet stuff at the Marshmallow Factory. I had already sampled the Strawberry one, it was taste of the week not too long ago (see here). I took advantage to stock up on the others, the Mint and Passionfruit. Melt in the mouth delicious.

Katie's + Wilkies = lots of chocolate

Munster Brewery are Youghal based and well known in the craft beer market. Now they have added another company producing a Kombucha called Hola. There is loads of info on this organic drink, a fermented tea and sugar drink, on their Holorganics website. The twins, Padraig and Adrian Hyde, are serious about their beer and about this, intending in the long run to establish a retreat to help people who are racing to stand still.

Holo!

Many of you will have heard of Gookies, a handmade wheat free, gluten free cookie dough roll in various flavours that is refrigerated and can be frozen.They are produced by Bia Gan Breise a company located in the heart of West Cork. Tasted some of the finished product at their stall. Impressive!

Monica of Rosscarbery’s Fish Deli (great supporters of these events) was in top form as always. They had some more good news recently when they won a national honour taking the Irish Quality Food Award for Best Prepared Fish and they had it on display in the City Hall. So well done to Monica and Peter and all the crew.

Jean-Baptise
Hegarty's Cheese

Another West Cork company, Milseán, was a popular stop. This chocolate company had no shortage of samples and they were just flying off the saucers!

After all that hard work sampling all the good things, it was time to move on over to the separate Craft Drinks section and first stop was the Cotton Ball who we had seen collecting their beers from the brewpub earlier in the morning. Alongside, were Youghal’s Munster Brewery, the other half of the Kombucha venture! 

Ballyvourney's 9 White Deer Brewery were highlighting their Gluten Free range and I was told they had a great time down in Cronin's Crosshaven the previous evening when they launched Ireland's first ever Gluten free draught stout.

Fish Deli

Blacks of Kinsale were all set up with special six packs available at a very good price indeed. Next door were the West Cork Brewery from Baltimore with their unusual oval shaped bottles (all the way from Italy, they told me).

Rupert, of Longueville House Drinks, is another terrific supporter of this kind of event and he had their ciders and apple brandy available for tasting. Indeed, I noticed a nicely packed trio of the two ciders and the brandy (the trilogy, Rupert called it) that would make a lovely Christmas present. Stonewell Cider were also displaying their range and neighbours Kinsale Mead, who have been getting their lovely product into more and more stores, were across the way with the newcomer Beara Ocean gin and Hyde Whiskey alongside.

Longuevilla Trilogy

I wasn't doing tastings myself - a bit too early I thought. But Justin of Bertha's Revenge “ambushed” me. Before I knew it, I had a sample in my hand. That wasn't going to waste so I tasted and was immediately reminded that this is a lovely “sipping” gin. So, if you’re out of tonic, don't worry. Just pour a drop of Bertha’s and sip it nice and easy. 

Time then to say goodbye to the event for another year, another tasty and flavoursome one ahead by the looks of it!