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.
The first of my contributions to last Thursday’s Irish Times Christmas Supplement…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.
Published in the Irish Times Cork First supplement on Wednesday 2 July.Get started early – farmers’ markets wait for no tourist – at the busy Middleton Farmers’ Market on Saturday morning, making time to pick up some artisan Arbutus bread, a selection of Frank Hederman’s superlative smoked fish (make sure you try his smoked mussels), a bag of Ballycotton Kerr Pinks from Willie Scannall, some cooking tips and cupcakes at the Ballymaloe stall – and don’t miss getting your hands on a slice of sinful chocolate cake from Frank Krawczyk, who specialises in the best home-cured salamis and fantastic rillettes.
Here’s an article that I wrote for an Irish Times supplement called Cork First, that was published on Wednesday 2 July. Enjoy!Eat your heart out With so many cafés and restaurants to choose from, deciding where to eat in Cork can be mind-boggling so we’ve chosen some of the best for you. Words by Caroline Hennessy.BEST BREAKFASTSHardwoodSunday morning, coming down: it’s time for breakfast at the bright, airy Hardwood on Pope’s Quay. Feast on French toast, with real maple syrup and smoked bacon, or be good and go for the healthy option – a colourful fresh fruit plate, with toasted pine nuts and yoghurt.Try: the steak and eggs option, with all the trimmings, for those mornings after the night beforeHardwood, 31 Pope’s Quay, Cork. Tel: 021 4551494 Web: www.hardwood.ieLiberty GrillCome early if you don’t want to have to wait for a table for breakfast at this attractively-designed American-style diner but it’s worth getting up a few minutes earlier for a menu that makes a feature of Posh Toast and offers plenty of sides to add to your dish of choice.Try: The Full American – a full-on feed of juice, scrambled or poached eggs on sourdough bread and an entire pot – oh joy! – of tea or coffee.Liberty Grill, 32 Washington Street, Cork. Tel: 021 4271049 Web: www.libertygrillcork.com
I was on RTÉ Radio 1‘s Mooney programme yesterday talking about baking and breadmaking – if you’re interested, you can listen here (I’m on after the 4pm news!) and here are some links to recipes that I either mentioned or intended on mentioning during the show.My ever-popular Chocolate BrowniesChoc Chip Cranberry CookiesLemon & Pistachio Yoghurt CakeAnd, for those breadmakers out there, here is a recipe for a simple Brown Soda Bread and – if you’re getting more adventurous! – you could try Mark Bittman’s No Knead Bread or even experiment with some Sourdough Bread.
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!