Monthly Archive: December 2008

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Foodtalk: Seafood

Mussel farmer and goldsmith Paul Kelly in his studioI was thrilled to hear the first Foodtalk on Christmas Day at 1.30pm, just as we were basting the turkey, making gravy and chopping vegetables for dinner.That programme – very topically – was on Livestock, focusing on Irish pork. Jacque Barry (Jacques Restaurant) talked about her love of good quality ingredients and food eaten with family while Fingal Ferguson of the Gubbeen Smokehouse explained how the cycle works on the Gubbeen farm in West Cork – the pasture is eaten by the cows who produce the milk for the cheese, the whey of which is fed to the pigs who are turned into the best pork, sausages, salami and chorizo by Fingal.

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A door closes…

URRU It was a sad day in work today as URRU Mallow closed its doors after just over two years of trading.

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Foodtalk in the Irish Times

We were thrilled with the wee mention of Foodtalk in Saturday’s Irish Times – click here to read the piece and see another picture of Kieran and Sean Murphy‘s cutest little ice cream snowmen.Just in case you didn’t yet know, the series starts on Newstalk 106-108 fm on Christmas Day at 1.30pm when I’ll be discussing Irish Kobe beef with Kevin Thornton as well as talking to Jacque Barry from Jacques Restaurant and Fingal Ferguson of the Gubbeen Smokehouse about Gubbeen pork.If you don’t think that you’ll be near a radio at that stage in proceedings, you can also subscribe to podcasts from the Newstalk website (scroll down to the Documentaries on Newstalk section). Hope you get to tune in!

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The best olive oil in Ireland?

Colletta Olivieri Extra Virgin Olive Oil Fruity, peppery, herby…and oh so fresh! The latest batch of Colletta Olivieri Extra Virgin Olive Oil has just arrived and it’s irresistible. It is imported to Ireland by Lino Olivieri, whose family grow the olives down in Puglia, Southern Italy and also run the much-recommended Agriturismo Colletta Antonetta. Lino is the partner of my friend The Connoisseur so I’ve been hearing about his home, those olive trees and that oil for several years now.

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Gubbeen newsletter

Gubbeen LogoGubbeen have started sending out a great email flyer recently to their mailing list with information on their well-known cheese, Clovis’ garden, cooking the fabulous Gubbeen hams, the rare breed chickens that Giana rears around the farmyard and how Fingal makes Gubbeen Salami.

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A Day at elBulli by Ferran Adrià, Juli Soler, and Albert Adrià

A Day at elBulli by Ferran Adrià, Juli Soler, and Albert Adrià

A Day at elBulli by Ferran Adrià, Juli Soler, and Albert AdriàThe demand for seats at Ferran Adrià’s elBulli restaurant in Northern Spain is such that only a fraction of the people who want to will ever get to eat there. Its pedigree is well known – three stars from Michelin, a chef who is the king of molecular gastronomy, two million requests a season for only 8,000 places, four times named best restaurant in the world.

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