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Category: Print

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Irish Examiner: A turkey for the table

Bronze turkey and cat

As published in the Irish Examiner on 2 October 2010.“They’re rather…ugly,” said Scott, aka the husband, gazing intently at the pair of awkward-looking eight-week old turkeys that he had just wrestled from the boot of my car into their new home. All long legs, ruffled feathers and indignant hissing, they huddled together in the back corner. “We’ll have no problem eating such awful looking birds!” he added with satisfaction. Eighteen-month-old Hannah, fascinated with any animal that crosses her path, wanted to join them in the house but they were having none of it. A few squawks quickly saw her off and she was easily distracted with her regular playmates: the hens and cats. Thankfully, there would be no love lost there either. It’s a little early to be getting into “the turkeys have gone to help Santa get ready for Christmas” explanations.

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Irish Examiner: Turkeys – really, really stupid or just misunderstood?

Bronze turkey

Barbara Kingsolver may be responsible for propagating the myth that turkeys are so suicidally dumb that they can drown just by gazing skywards as it rains but a quick online search will soon see you right. In 2003, Tom Savage, a poultry scientist at Oregon State University tried to get some respect for the turkey population by explaining that the only reason turkeys stare at the sky is because of a misunderstood genetic nervous disorder. According to his observations, the birds were no less intelligent than any similar fowl. I beg to differ.

Irish cheese in Food & Wine Magazine 0

Irish cheese in Food & Wine Magazine

f&wmagazine.jpg If you’re interested in cheese, particularly of the Irish variety, it’s worth picking up this month’s edition of Food & Wine Magazine for a series of profiles of Ireland’s leading cheese makers, a piece by Sheridan’s Cheesemongers‘ Dan Fennelly on how cheese changes with the seasons, recipes from the Ballymaloe matriarch Myrtle Allen and the best accompaniments for a plateful of cheeses. Read restaurant reviews of Dublin’s Café Úna, a truffle orgy at the K Club and Conor favourite Boqueria tapas bar in Cork. You can have your own say on the discussion forums at editor Ernie Whalley’s own Fork’n’Cork website. For fans of goat’s cheese, there’s a piece on Tom Biggane, maker of the very special Clonmore Goat’s Cheese from Newtown in North Cork written by, ahem, one Caroline Hennessy. April’s Food & Wine Magazine – in the shops now!

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Food & Wine Magazine, Ireland

A blurred copy of the picture from the bottom of the Food & Wine Magazine cover Great excitement here this afternoon when I got an email from friends in Ireland to say that my article on food in New Zealand has been published in this month’s edition of Ireland’s Food & Wine Magazine! It’s the new look edition of “Ireland’s Food and Drink Bible” with a picture of a lovely looking iced summer treat on the cover.

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Food & Wine Magazine, Ireland

A blurred copy of the picture from the bottom of the Food & Wine Magazine cover Great excitement here this afternoon when I got an email from friends in Ireland to say that my article on food in New Zealand has been published in this month’s edition of Ireland’s Food & Wine Magazine! It’s the new look edition of “Ireland’s Food and Drink Bible” with a picture of a lovely looking iced summer treat on the cover.

Food & Wine: New Zealand Food 0

Food & Wine: New Zealand Food

Published in Ireland’s Food & Wine magazine in June 2005.Most people think of New Zealand and imagine spectacular scenery, lots of wine, and, thanks to Peter Jackson’s Lord of the Rings trilogy, a landscape populated with hobbits. But, since arriving in New Zealand six months ago, I’ve discovered that an interest in food permeates the very air the people here breathe. There are numerous food magazines, lots of cookbooks by New Zealand writers, the meals you get in cafés, restaurants and people’s homes are, almost invariably, fantastic and every road trip is punctuated with stops at country stalls selling fruit and vegetables, hazelnuts, cheese and yoghurt. Go to the farmers’ markets and you’ll find an emphasis on organic and regional foods alongside a wide range of artisan food makers. Much is known about New Zealand wine – Marlborough Sauvignon Blanc has a justifiably excellent international profile – but the world is only just starting to wake up to the innovative food industry humming away in this little country.