Whether you’re in Dublin or Christchurch, New Zealand this weekend, there are plenty of Slow Food-organised events taking place. The Christchurch branch have their second “how to survive when ship-wrecked” morning by the sea taking place on Saturday 23 September. Led by Slow Food member, amateur botanist, professional fishing guide and enthusiastic forager Peter Langlands, participants will spend the morning gathering seaweeds, shellfish, crustaceans and fish from Canterbury’s shoreline at Port Levy. Information on species identification, harvesting and cooking techniques will be combined with some cautionary notes. Car pooling will take place from the CPIT car park at 9:30am. You can email Convivium Leader Bill Bryce for directions and hopefully you’ll avoid what happened to me last year – a frustrating hour spent waiting in the wrong CPIT car park!
Also in Christchurch, on Sunday 24 September, The Bicycle Thief restaurant will host a family-style meal cooked by chef Nik Mavromatis to raise money for Nik to attend the Slow Food Terra Madre conference and Salone del Gusto in Turin in October. The dinner will be at 6pm on the Sunday of September 24th and the cost will be $70 per person for five courses, including wine. I’ve eaten Nik’s fantastic food at the café in the Mediterranean Food Company and he was the inspirational teacher for classes I attended there on Tapas and pasta-making. I can tell you where I’d be on Sunday night, were I in New Zealand, especially with a menu like this…
Canapes and cocktails at 6pm, followed by:
Bagna Cauda with witloof, cardoons, baby vegetables and organic rye
bread. Wine – Cracroft Chase Pinot Gris 2005
Trio of shared pasta dishes: Gorgonzola Gnocchi, Buckwheat Pasta with
Salmon Roe and Crème Fraiche, Butternut Pumpkin and Sage Ravioli. Wine – San Silvestre 2003 Barbera D’Alba
Roast Porchetta with Cavolo Nero and Puy Lentils. Wine – Pegasus Bay 2004 Pinot Noir
Masticha-infused Rice Pudding with Rhubarb Compote. Wine – Lombardo Sicilian Moscato NV
On this side of the world, at Sunday’s Farmleigh Food Market in Phoenix Park the Irish Raw Cow’s Milk Cheese Presidium will launch a new label which will be used by the producers to designate cheese made from high quality raw Irish milk. The cheesemakers will be there to give tastings and talk about their cheese and Kevin Sheridan, one of the co-ordinators of the Presidia, will be giving a talk at 3pm on Irish raw cow’s milk cheeses as a part of the Farmleigh culinary month. Kevin, of Sheridan’s Cheesemongers, is passionate – some might say evangelical – about good cheese and about Irish raw milk cheese in particular. At a recent Slow Food Dublin evening he talked us through samples of Drumlin, Cooleeney Raw, Mount Callan Cheddar and the stunning Bellingham Blue.
The cheeses which are a part of the Irish Raw Cow’s Milk Cheese Presidium are:
– Drumlin made by Silke Cropp in Cavan
– Cooleeney Raw made by Breda Maher in Tipperary
– Mount Callan Cheddar made by Lucy Hayes in Co Clare
– Dilliskus made by Maja Bindler in Dingle, Co Kerry
– Bellingham Blue made by Peter Thomas in Co Louth
– St Gall made by Frank and Gudrun Shinnick in Co Cork
– Durrus made by Jeffa Gill in Co Cork
More information on the Irish Raw Cow’s Milk Cheese Presidium is online here and the Cáis (Irish Farmhouse Cheesemakers Association) website is at www.irishcheese.ie
Also watch out, the following weekend, for the Temple Bar Food Market’s 10th Birthday Party on Saturday 30 September with talks and demonstrations in Meeting House Square and at the Cultivate Centre at SS Michael & John’s Church.