One of the themes of the West Waterford Festival of Food this last weekend, was women in cooking. We snapped these portrait photos of a number of the women who were working in various ways at the Festival. The strong faces of women in food.
An Irish Food Channel video which introduces interesting wines made with unusual white wine grapes.
In his new Ranelagh restaurant, Brioche, chef-owner Gavin McDonagh is trying hard.
Vitally, he is not trying too hard.
Which is good for his food, and good for his restaurant.
Mr McDonagh and his team are cooking some very good food and if Brioche, in its infancy, can be said to have a USP, then it lies in the fact that the dishes offer wonderful textures.
Wholesome: Feed Your Family Well For Less by Caitriona Redmond (Mercier Press €19.99)
Writing in The New Yorker, Jill Lepore describes the discovery by Elizabeth Warren, Harvard law professor, United States Senator and potential Democratic 2016 Presidential candidate, of the reality that, “Financial crisis, for a two-income family, usually means having to live, quite suddenly, on one income. In these straits, families with children tend to totter on the edge of ruin”.
Our search for the Best Sandwich in Ireland is revealing some splendid sambos. So many reccos are coming in, we've decided to print some recipes. This one comes from Deirdre and Peter Dorrity's gorgeous deli-café in Skerries: Olive Delicatessen and Café, and it's a sandwich Deirdre admits to craving at around 11am each day. You will too.
The recipe is as follows:
We have known Silke Cropp for twenty five years – we first visited her farm, just outside Belturbet in County Cavan, back in 1989 – and for all those twenty five years this remarkable woman has never stopped creating, never stopped bringing forth new cheeses, never stopped tweaking and riffing on her classic Corleggy cheeses, making it new.
What inspired you to make beer?
I was always interested in trying different beers, and when a lot of the styles I was reading about were not readily available locally at the time this got me on to homebrewing so that I could make and sample these beer styles. That snowballed into where I am today.
Describe your brews?
In the restaurant business, if you're the savvy type, it's not that difficult to talk the talk. You list your suppliers on your menu and your sentences include phrases like 'local' and 'artisan'. The better people actually walk the walk, they care about where their ingredients come from and they have a passion for what they do. But best of all are the people who are living the life they preach - they don't just know where their pork comes from, they have their own pigs. They have hens and they probably grow all their own salad leaves. They know the feel of soil on their fingers.
The #bestsandwichindublin initiative began with Caroline Byrne aka @DublinFoodie's quest to find the tastiest, superlative, crème de la crème BEST SANDWICH IN DUBLIN!! You voted, we listened, we tasted, and the winner of the #bestsandwichindublin in 2013 was Brother Hubbard. In this video, Garrett Fitzgerald of Brother Hubbard tells us precisely how that sandwich is made. And now we're looking for the #bestsandwichinireland.
OX: Comber carrots, sweetbreads, wilted chicory, pearl barley, nettles (oxbelfast.com)
Cleaver East: strawberry and cream panna cotta, balsamic, honeycomb (cleavereast.ie)
Brother Hubbard: Pulled Pork Sandwich (brotherhubbard.ie)
Iyer's: Vegetable Samosas, foraged wild garlic chutney (Iyer's on Facebook)
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