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Sally's blog

All the best places to eat, shop and stay in Ireland. A local guide to local places.

Book Review: Rory O’Connell’s new book is the equivalent of having a culinary mentor peering over your shoulder in the kitchen.

Rory O’Connell is your wise friend in the kitchen. He’s the cook who will walk you through the process of making light, crisp pastry, poach the perfect monkfish with accompanying green sauce, even make complicated stuff like langues de chat biscuits (definitely a life skill worth knowing).
Whilst Cook Well Eat Well is unambiguously a book of dinner party recipes, there are many tricks and treats here that can be ticked off as valuable life skills, rather than simply seeking success in seamless entertaining.

Book Review: Diana Dodog cooks like an angel in West Cork’s Food Depot. Her new book reveals the zest behind her fabulous food.

In the beginning of Diana Dodog’s cooking was the word.
And the word was ‘Wow!’
You get proof of the Wow! word every time you stand in the queue at Diana and Mike’s Food Depot cart, and see the people ahead of you take their first bite of Depot Curry,  or Rakott Krumpli, or Double Chocolate Brownie.
They take a bite and, either audibly or silently, they say: Wow!
They can’t help it. Nobody can help it. Confronted with food of this deliciousness, this succulence, this excellence, we are all reduced to monosyllables of delight: Wow!

Perfection at Moy House

Perfection in restaurant cooking operates on a biblical time frame.
Every seven years or so, you have a meal in a restaurant where everything is perfect. You get the 10 out of 10, the perfect score, the Nadia Comaneci, the faultless parade of food, the peerless understanding of cooking.
Having had that perfect meal, thanks to Matt Strefford’s cooking in Moy House, just south of Lahinch in County Clare, I’m already looking forward to 2024.

The Garryvoe is Someplace Special

We don’t know anyone who chines and grills a better lamb chop than Kevin O’Sullivan, the chef in the Samphire Restaurant, at the Garryvoe Hotel, facing Ballycotton Bay in east County Cork.

Grilling is an art form that eludes many Irish chefs. When you order grilled meats, you are looking to enjoy the char of the grill, and the tenderness of the marinading. The chops should be precisely trimmed, so that you can pick up the meat like a lollipop, and get all the lush goodness of that umami hit.

Looking Forward to 2018: How Not To be Disappointed

Matt Strefford cooks for the guests in Moy House (see photo and review on blog), so the only way to be absolutely certain of getting a table is to book a room, though if guests are eating elsewhere then non-residents can be accommodated.
There are many other distinguished destinations in Ireland where, in order to ensure that you get to stay when you want to, you need to be booked well in advance. Planning that 2018 trip? The time to make reservations is: Now!

Caroline Hennessy reviews The Gannet's Gastronomic Miscellany

Book review: The Gannet's Gastronomic Miscellany by Killian Fox (Mitchell Beazley) by Caroline Hennessy   Put together by a group of London-based writers, photographers and filmmakers, The Gannet is an online magazine that believes, like Claudia Roden, that the best of stories are to be found in the kitchen.

The articles are a delicious meander through relaxed chats, interviewees' picks of local coffee spots, restaurants and shops, collections of loved food objects and favourite cookbooks.

The Cheese Press is a Universe Unto Itself

Some food shops create a universe unto themselves. In Ennistymon, in County Clare, Sinead Ni Ghairbhith’s The Cheese Press is a self-contained world.
You might walk in here to buy some cheese, or to get a cup of the fine, locally roasted Anam coffee, and find that you are still there an hour later, maybe just chatting away to all and sundry, or maybe you decided to head down the stairs and found yourself joining a yoga class.
Cheese. Yoga. Coffee. The universe. It’s all here.

#ZeroKM Dinner @Macreddin

Certain events signal a new epoch in food: the opening of Ballymaloe; the invention of Milleens Cheese; the first Eurotoques dinner in Trinity College; Food On The Edge.

Evan Doyle's Zero Km, 1 dinner, 1 night, 100 people, at the Brook Lodge Inn, belongs in this exalted list of culinary game changers. 


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