Yurts and hops in New Zealand
It’s a little bit of time out, New Zealand. Time out to enjoy coffees and summertime, fresh sweetcorn and ice cream with cousins. It’s just a pity that it sometime takes so long to get...
Bibliocook - All About Food Blog
Listen: Culture File – Jammin’ it with The Green Apron
Raspberry and Chocolate Preserve, Oh My Darlin’ Clementine Marmalade and Partridge in a Pear Tree Chutney. With names like those, how could you resist just trying the samples at The Green Apron stall in Limerick’s...
The big reveal…it’s a book!
Those of you who stop by here on a regular basis may have noticed a somewhat, shall we say, beery note to Bibliocook proceedings in the last few years. I blame New Zealand. After all,...
Sunshine salad: Roast Vegetable, Blood Orange, Pomegranate, Bulgur
Everybody needs a little sunshine in their lives, especially at the thin end of January, facing into the dreary bleakness that is February. It’s damp and cold and wet outside; I need a little...
Culture File: Joe Fitzmaurice of Cloughjordan Wood-fired Bakery
Joe Fitzmaurice, from the family behind Blazing Salads in Dublin, runs the Cloughjordan Wood-fired Bakery in North Tipperary. The bread he makes there is a thing of beauty, meant to nourish and feed in...
Culture File: Limerick Food Trails with Val O’Connor
Limerick is Val O’Connor’s hometown and she showcases its food to perfection on her Limerick Food Trails.
Early one Saturday morning in November I met herself and a collection of fellow food tourists at Cornstore at Home for a little pre-tour tasting – think Limerick vs Cork via two platters of breakfast meats, one from Caroline Rigney of Curraghcase Meats, the other from Kanturk butcher Sir Jack McCarthy.
Red Cabbage Salad with Cranberries, Pecans and Maple Mustard Dressing
I don’t do detox. I savour my food – hot chocolate on a weary afternoon, luscious cheesy dinners and mood-enhancing spiced morning toast – all too well. But I also love salads, particularly one that you can make and keep in the fridge to eat alongside all the other good things.
Irish craft beer for the New Year
Thinking of stocking up on a few beers for New Year? Or for some other celebrations over the next few days? Check out my recommendations below from an article I wrote for the Easy Food Christmas Annual.
In other beer news, I’ll be talking beer and food at the Kanturk Cookery School for their Manfood classes on Monday 3 and Tuesday 4 February. Alongside some sampling, there will be discussion of food and beer matching and cooking with Irish craft beers. You can find out more about the classes from Barbara at 086 101 4532 and at www.kanturkcookeryschool.com