Open Day at the Good Things Café
The Good Things Café in Durrus is holding a pre-Christmas Open Day next Sunday, 14 December, from 12 noon to 4pm. Its chef-owner, Carmel Somers, was one of the people that I interviewed for Foodtalk on Newstalk. We spent an afternoon talking about the time she first tasted limes in boarding school, heading off to Paris to work in kitchens there, cooking for Jane Grigson in London and how she uses spices with readily available Irish ingredients like turnip and cabbage.She is paired in the Spices programme with Arun Kapil of Green Saffron, which will be broadcast on Sunday 11 January. The cafe is in a gorgeous location, out on the Sheep’s Head Peninsula in West Cork, so it’s well worth a visit. There’s more information below.
Check out Arun Kapil – at full speed! – demonstrating how to make 
On Monday night we launched 
* If you have a friend that loves extra virgin olive oil, why not give them an olive tree for Christmas? Nudo, an olive grove in Italy’s Le Marche region, offers the opportunity to adopt an olive tree for a year. They’ll receive an adoption certificate, a spring package of 1.5-2 litres of organically produced olive oil from their tree and an autumn treat of three infused extra virgin olive oils. The adoption costs £65 plus postage and packaging (approximately €83 plus €30 p&p). Web: 
Residential Cookery Courses – Island AdventuresOne of the best presents you can give someone is confidence in the kitchen and that’s exactly what a voucher for a cookery course is designed to do. Of course, learning is so much easier when the school is located in a beautiful area – or even on an island.
A Foodie Getaway in Ireland: The Old ConventWhat do you want from a weekend getaway? A romantic location that is not too obvious, yet easily accessible? A relaxed atmosphere, stylish comfortable bedrooms, fabulous breakfasts and a dinner to die for? In that case, head straight to Dermot and Christine Gannon’s The Old Convent. Situated in the small Tipperary town of Clogheen, this hidden treasure is nestled at the foot of the Knockmealdown mountains. Dermot and Christine established their restaurant with rooms here, in the former home of the Sisters of Mercy, in 2006 and have since been attracting customers from far and wide.The main draw, of course, is Dermot’s creative eight-course no-choice tasting menu, created afresh each day with a focus on organic and local artisan produce, including Trass raspberries, North Cork pancetta, Dunmore East crab and Gabriel cheese. Dinner is served at 8pm in an atmospheric candlelit dining room. From well-balanced appetisers, seasonal veloutés and sorbets, beautifully cooked fish and meats to the grand finale, The OC signature Chocolate Fondue, the meal is brilliantly paced and perfectly presented.