I'm sitting with my daughter in the Cloud Café on Dublin's North Strand, looking at a large round platter on which small portions of beguilingly fragrant food are arranged on top of a spongy, pancake-like bread. None of the dishes are familiar to us.
AUTUMN is on the horizon, but for the last of the summer wine let me return to rosé, the great staple of barbecues, picnics and garden parties.It used to be looked down on as a sweet summer drink for people who could not decide between white and red.
'AUTUMN is on the horizon, but for the last of the summer wine let me return to rosé, the great staple of barbecues, picnics and garden parties.It used to be looked down on as a sweet summer drink for people who could not decide between white and red.But I read that it has gone upmarket, because French vineyards are producing drier, more structured (and more expensive) rosés.Merchants report that it is being drunk all the year round and appearing more commonly at the dinner table.Rosé is produced by allowing the skin of dark grapes to stay in contact with the juice for a short time.The longer the contact the darker the wine.It also varies with the grapes used, which include Grenache, Syrah, Cabernet Sauvignon and Pinot Noir.It is produced in Portugal, in Spain, where it is called roasado, Italy, where it is rosato.Chile and California where it is often called blush.But in my opinion, the best rosé comes from the south of France.It’s not really expensive; €12, or so, will get you a decent bottle.Here are three good ones to try, all French and all from the Wine Centre, Kilkenny.L’Amours Rosé (€13.99). Grenache, Syrah and Malbec go into this perfect summer wine.Pale pink with a scent of strawberry and a tang of citrus fruits.La Bastille Rosé (€9.99). A very light wine.The blend is primarily Cabernet Sauvignon.Good with salads and shellfish, it also makes a nice aperitif.Cardounettes Rosé (€11.99). Produced from Syrah, Malbec and Grenache, organically grown in the Languedoc.Excellent with fish and a very pleasant drink on its own.MICHAEL WOLSEY . The post WINE O’CLOCK: The last of the summer rosé appeared first on KilkennyNow.ie .'
Four of Aurivo’s Connacht Gold butter products achieved star ratings at the internationally recognised Great Taste Awards 2019.The four winning Connacht Gold products were: Garlic and Herb Butter; Half Fat Butter; Creamery Butter; and Butter with
'Four of Aurivo’s Connacht Gold butter products achieved star ratings at the internationally recognised Great Taste Awards 2019.The four winning Connacht Gold products were: Garlic and Herb Butter; Half Fat Butter; Creamery Butter; and Butter with Sea Salt.Connacht Gold Garlic and Herb Butter was awarded two stars, the second highest award handed out at the UK and Ireland industry event, which is run by the UK-based Guild of Fine Food.Meanwhile, the other three products were awarded one-star ratings.It is an honour to once again be recognised at the prestigious ‘Great Taste’ food awards. “We are very proud of the quality of the Connacht Gold butter products.Aurivo is committed to maintaining the highest standard of food quality,” said Stephen Blewitt, general manager of dairy at Aurivo. “Products across our entire range have been recognised by the highest calibre of judges and we are especially delighted to see our ‘hero’ product, Connacht Gold Half Fat Butter, acknowledged with the prestigious award,” he added.With a move ‘back to butter’ our Connacht Gold butter brand continues to grow, and we will continue to strive for excellence across all our products.According to a statement from Aurivo, the Great Taste Awards is “widely acknowledged as the most respected food accreditation scheme for artisan and specialty food producers”. “The renowned awards are carefully judged by food and drink specialists from around the world,” the Aurivo statement added.The positive development for Aurivo comes just a few weeks after the business officially opened its new dryer facility at its site in Ballaghaderreen, Co.Roscommon.Aurivo said that the investment will boost its dairy ingredients capacity by some 55%, and allow it to produce over 60,000t of milk powders for international markets, and 15,000t of butter annually. . The post Aurivo products ‘star’ at internationally recognised food awards appeared first on Agriland.ie .'
Restaurants in Carlow, Kilkenny, Kildare and Tipperary were all closed by the The Food Safety Authority of Ireland (FSAI) in July. The FSAI reported on August 13 that a total of eight Closure Orders were served on food businesses during the month of
'> Eight restaurants, cafes and butcher shops were found to be in breach of food safety rules last month.
'Eight restaurants, cafes and butcher shops were found to be in breach of food safety rules last month.'
Dr Colin Gleeson, who is based in Castletownbere, said younger people are coming into his surgery due to drinking too much alcohol, with people getting sick from the level of drink they have consumed.
'Dr Colin Gleeson, who is based in Castletownbere, said younger people are coming into his surgery due to drinking too much alcohol, with people getting sick from the level of drink they have consumed.'
This year’s Tullamore National Livestock Show, which took place today, Sunday, August 11, saw 13 breeds of pedigree cattle in the mix.This year saw new classes in the: Hereford; Angus; Galloway & Belted Galloway; and Beef Shorthorn breeds.
'This year’s Tullamore National Livestock Show, which took place today, Sunday, August 11, saw 13 breeds of pedigree cattle in the mix.This year saw new classes in the: Hereford; Angus; Galloway & Belted Galloway; and Beef Shorthorn breeds.Playing host to the FBD National Livestock Show, this year’s event also encompassed national finals for the Charolais, Hereford, Limousin and Simmental breed societies.Competition was intense amongst the top breeders in the country, for the new specially-commissioned Gold Medal and the coveted FBD National Livestock Show rosette.Below is a list of the big winners on the day.Aubrac Alexis 5179 – owned by Francis and Jennifer from Johnstown, Mullingar, Co.Meath – was given the nod for FBD National Livestock Show Aubrac Champion.Reserve Champion was awarded to De Buitlier Noah, owned by Francis and Olive Butler.Belgian Blue FBD National Livestock Show Belgian Blue Male Champion was bestowed on Donmoriah – owned by Tim O’ Donavan from Dunmanway, Co.Cork.Reserve Champion was awarded to Brownview Ladydie – owned by Richard Stanley from Bandon, Co.Cork.Blonde D’Aquitaine NewDown Lenka received the red ribbon as the FBD National Livestock Show Blonde d’Aquitaine Champion.It’s owned by Michael Creed from Macroom, Co.Cork.Reserve Champion was bestowed upon Stonelea Mandy – owned by Ollie Naughton from Ballydangan, Co.Roscommon.Beef Shorthorn FBD National Livestock Show Beef Shorthorn Champion went to Ricketstown Heather Maid – owned by Martin Kelly from Rathvilly, Co.Carlow.Charolais Overall Charolais Champion went to Crossane4 Niamh – owned by Eoin McGovern from Fivemilebourne, Co.Sligo.Parthenaise FBD National Livestock Show Parthenaise Champion went to Gold River Nevin – owned by Mark Winterbotham from Tinahely, Co.Wicklow.Reserve Champion was awarded to Kyle Nebraska – owned by Patrick Doyle from Bunclody, Co.Wexford. . The post Tullamore Show: Here are the pedigree cattle results… appeared first on Agriland.ie .'
There’s a fab food festival popping up in the city this September and you won’t want to miss it. Airfield Festival of Food & Zero Waste will be taking over the beautiful grounds of Airfield Estate in Dundrum for a whole weekend of local, seasonal
'There’s a fab food festival popping up in the city this September and you won’t want to miss it. Airfield Festival of Food & Zero Waste will be taking over the beautiful grounds of Airfield Estate in Dundrum for a whole weekend of local, seasonal and sustainable food. Entry is free and there’s events and entertainment running on Saturday, September 7 and Sunday 8 from 9.30am to 5pm. There’s an artisan & street food village, a craft beer and botanical spirits area, kitchen demos, yoga and mindfulness, live music and a whole lot more. Cooking demos at the fire pit include Expedition Chef, Kieran Creevy, cooking sustainable fish, Phoenix Forest School’s Lucy O’Hagan showcasing fire lighting techniques, fish skin tanning and wild game preparation and Smokin Soul slow cooking a goat on their homemade Asado grill. View this post on Instagram 🗓️🥘🎪 4 weeks to go until the Festival of Food is back @airfieldestate. 📍Airfield Estate, Dundrum 🗓 Saturday 7th & Sunday 8th September ⏰ 9.30am-5pm 🎟 FREE entry 🎶Live Music 🍯Artisan Food Village 👪Family Fun 🌿Walks & Talks 🔥Backwoods Cooking 🧘Wellness Zone 🍳Cooking Demos & Workshops 🌍Environmental Zone 🍲Street Food https://www.festivaloffood.ie/ #fofairfield #airfieldestate #foodiefun #freeadmission #thingstodoindublin #discoverdundrum #festival #foodie #food #eatlocal #chef #instafood #veganeats #festivals #festivalseason A post shared by Airfield Estate 📍Dublin (@airfieldestate) on Aug 10, 2019 at 11:00am PDT Other demos include heritage crafts such as willow weaving, green wood turning and whittling as well as a Museum of Country Life. A series of talks, workshops and cookery demos on sustainable living and reducing food waste will also take place over the weekend. You can also take part in garden and biodiversity walk as well as workshops on sustainability and mindfulness. Check out the latest updates on the Festival of Food website here . Main image via Festival of Food READ NEXT: Outdoor Cinema Screenings And A Wine And Cheese Festival – The Best Things To Do In Dublin This Weekend'
Everyone’s got that old reliable place they go to for lunch or brunch on the weekends. The one that you know you can count on when you’re feeling particularly hungover or indecisive (or both…) For me, that place has got to be Bay on the seafront in
'Everyone’s got that old reliable place they go to for lunch or brunch on the weekends. The one that you know you can count on when you’re feeling particularly hungover or indecisive (or both…) For me, that place has got to be Bay on the seafront in Clontarf, thanks in part to its cute terrace out the front overlooking the sea that’s perfect for sunnier days. Their menu has the perfect combination of brunch classics as well as healthier bites like porridge and açaí smoothie bowls, so there’s something for everyone if you’re in a group. My go-to is the Moroccan kofta tagine with soft eggs, spiced minced lamb balls, roasted peppers & tomato feta cheese sauce with sourdough bread – dream. View this post on Instagram A post shared by BayClontarf (@bayclontarf) on Apr 21, 2019 at 5:24am PDT Or if I’m feeling particularly hungover, you can literally never go wrong with their Bay full breakfast. It really hits the spot without being overly greasy or making you feel like crap afterwards. They’ve also got a huge selection of healthy juices and smoothies as well as fab brunch special prosecco cocktails (definitely order the mimosa the next time you’re here). Bay is a really popular local spot, so it’s got a great buzzy atmosphere on the weekends and the staff are so friendly and know the menu inside out if you have any questions about it. View this post on Instagram A post shared by BayClontarf (@bayclontarf) on Jul 1, 2017 at 4:02am PDT If you can’t make it here for brunch, they also do an unbelievable dinner menu that’s famous for its seafood and steaks. (Side note – their early bird is great for the fact that it includes almost everything on the a la carte menu.) As I said, it does get pretty busy on the weekends, so I would recommend booking ahead as there’s a strong chance you’ll miss out on a table otherwise. You can check out Bay’s full menu here . READ NEXT: This Dublin Pizzeria Serves Fab Pizzas At Quite Reasonable Prices'
'Reducing food waste should be the “primary focus” in terms of climate mitigation, rather than disrupting livestock systems, according to the Irish Cattle and Sheep Farmers’ Association (ICSA). Edmond Phelan, the association’s president, explained that: “One third of food produced is wasted; it stands to reason that the focus must be on what you waste, not what you eat. “Blaming sustainably produced beef and lamb for the potential demise of the planet is wrong,” he added.Phelan was responding to a report from the UN’s Intergovernmental Panel on Climate Change (IPCC), which called for changes in land management and dietry changes to mitigate climate change. “Even the IPCC admits that natural land processes which reflect current agricultural systems absorb carbon dioxide equivalent to almost a third of carbon dioxide emissions from fossil fuels and industry.So, it is dangerous nonsense to advocate massive disruption of current livestock systems,” argued Phelan.He also said that there was a “lot of potential” to use current agricultural systems in the production of biomethane and crop-based biofuels without “imposing extreme vegan solutions”. “In addition, the spotlight needs to be shone on irresponsible deforestation, as opposed to responsible land use,” Phelan urged.The rate of deforestation in the Amazon region is accelerating exponentially, and is irresponsible in the extreme.Unstopped, this will cause far more long-term damage than any amount of responsibly-produced, grass-fed beef and lamb.The ICSA president stressed that, with growing populations, “people must be fed”. “To this end, efforts should be put into helping farmers, not multi-nationals who are investing billions in highly processed foods, which are far more damaging from a climate perspective,” Phelan argued.He accused alternative plant-based food companies of “hijacking the climate change debate by bad mouthing sustainable grass-based red meats in order to make more profit from plant and lab produced products”. “All of this misguided focus on unworkable and unprecedented dietary change is letting fossil fuel and aviation sectors off the hook.When you have 225,000 airplanes in the sky on one day, it is a complete parody to target healthy livestock products,” Phelan concluded. . The post ‘Focus on food waste instead of food production’ – ICSA appeared first on Agriland.ie .'