Food with a Story to Tell…

A Food Writing Workshop and Food Tour in West Cork with Dianne Jacob and Kate Ryan ... COME WITH US!

I can't tell you how much I love this dish! I sometimes exchange the cheese for homemade Kofte, but using Macroom Buffalo Haloumi is a really great substitute for a Meat Free feast!

I made this recipe back in September just as the autumn was starting to make an appearance in earnest. And, despite it taking me a solid three months to get it up on the blog, thankfully all the flavours are still as relevant as we head into the end of one year and the beginning of a new one!

There are many things I love doing with my down time: walking, eating great food, relaxing, playing with my dog, Buddy. I also love heading away for a spontaneous nights away in a lovely hotel to escape the everyday.

Thanks to our never ending summer there is still loads of rhubarb knocking about, and this is probably one of the nicest ways to partake in it. This cocktail recipe was inspired by the Rhubarb Martini that my friend and all-round awesome chef, Caitlin Ruth, makes as Deasy's Restaurant in the tiny village of Ring just outside of Clonakilty.

There are some car journeys that are a pleasure to undertake. One of my favourites is heading out towards the stunning Beara Peninsula in West Cork. Stunning ocean views, rugged mountains and windblown fields dotted with weather worn animals and traditional farmsteads.

Venture west my friend, and you shall find such things to eat…

I’ll admit, I’m a tiny bit biased when it comes to West Cork food.  I can’t help it; it’s where I live, where I call home and, for all the allure of Big City Living, there is simply nothing better than returning to its verdant hills and calmness. 

I moved to Ireland 13 years ago, and was visiting for many a year before that. Even in those heady days of my earliest culinary adventures I had heard, seen and tasted the proof of Kinsale’s reputation for being the “gourmet capital of Ireland.” 

Clonakilty is a town that is well rehearsed in the traditional Irish Céad Míle Fáilte. If the town had a middle name it would be ‘Welcome’. Blessed by both its position to the Atlantic Coast and award winning Inchydoney Beach, the rolling verdant hills peppered with happy cows, Clonakilty is a place that’s more than comfortable in its own skin.

I was delighted to be asked to work with Allison Roberts, founder of Clonakilty Chocolate, on a new product launch and rebranding project. In February, Allison launched her Cocoa Husk Tea under the new brand Exploding Tree. I absolutely love everything that Allison is about - her enthusiasm and energy is to be seen to be believed.

My first ever contact with Blood Oranges was many, many years ago as a child. I didn't understand what they were, why they were different from 'normal' oranges and of course, putting the word 'blood' before 'orange' is one sure fire way to put small kids off eating these. So I didn't, or maybe I did but I just didn't realise it. Either way, I don't recall eating them again until a few years ago when Blood Oranges ascended to the ranks of bona fide "food trend" and then they were everywhere.

I owe this post to Fiona Uyema.

This morning, she shared a post on Facebook of a letter written by a 27 year old Australian woman terminally ill with cancer. Not many things make me want to burst out into tears but this one did.

Food with a Story to Tell…

Posted on by flavourie

A Food Writing Workshop and Food Tour in West Cork with Dianne Jacob and Kate Ryan … COME WITH US!

  • When: 8th – 11th October 2020
  • Where: The Celtic Ross Hotel, Rosscarbery, West Cork, Ireland
  • Early Bird Offer until 31st March 2020 – BOOK TODAY

Food with a Story to Tell is a writing workshop and food tour taking place over four days in the bread basket of Ireland: West Cork, with US-based award-winning food writer, Dianne Jacob, and West Cork-based food writer and local tour guide Kate Ryan.

Kate Ryan
Dianne Jacob

Home to 70% of Ireland’s artisan food producers, West Cork is on the south-westerly edge of Ireland on the Wild Atlantic Way. It is a fertile and creative space where pioneers of food culture have created some of the most revered produce in Ireland and on the global stage.

An intimate grouping of food writers, from all backgrounds and different stages of their writing life, will be immersed in a workshop and food tour over four days packed with culinary inspirations. Our days will combine guided writing sessions by award-winning food writer Dianne Jacob with tours and meals organised by local guide and food writer Kate Ryan.

“Guests will visit local artisan food producers, dine on sumptuous gourmet lunches and dinners, take time to enjoy the glorious scenery and beaches of this coastal community,” says Ryan, who curates food tours of the area. “The tastes, sights and stories of the food we will connect with, the landscape surrounding us and the tales from the people we meet will be channelled into our writing. The goal is to discover or develop a writing voice through food, as storytellers.”

As well as workshops, there will be excursions, lunches and dinners each day and free time to enjoy the local area, or simply to write using what guests have learned and experienced.

About the Workshop and Food Tour

Inspired by beautiful views from Warren Strand beach and the Atlantic Ocean, the group will explore the importance of storytelling in food writing through instruction and workshopping. The excursions, chefs and food producers have been selected not just for the quality of food they produce, but also because of their rich story. There are lineages stretching back generations; stories of a different life before the pursuit of creating artisan cheese or growing organic vegetables; and seasonal plates to eat, layered with flavour and texture.

“Through these experiences, the workshops will guide our writers on how to find their authentic writing voice through personal essay and first person writing. We will develop the importance of story in food writing,” says Dianne. “The group will be small, affording plenty of time to write, talk, explore and gain insights from Kate and I as well as the group. Time spent together, whether around the workshop table or the dinner table, provides opportunity to share stories, absorb the atmosphere and environment, and consider how those experiences shape what and how we write.”

Attendance includes a private half-hour consultation with each instructor providing a one-on-one opportunity to discuss writing and career goals. At the end of the food writing workshop and tour, participants will leave with improved writing skills, a better understanding of the importance of story in food and how to use it, and practical, inspiring advice on pursuing their own writing projects.

What’s Included

In addition to the writing workshops and private consultations, we include:

  • A private dinner on our first evening, complete with drinks pairings
  • A visit to a nearby dairy farm with an orchard and bee hives where we will enjoy lunch made with produce from the farm;
  • Dinner in a local restaurant that regularly wins plaudits for its hyper-local food ethos and minimal waste;
  • A visit to one of the greatest of all Irish food producers for an exclusive tour of its award-winning cheese and charcuterie production, organic vegetables, drinks and world-renowned knife-making, (acclaimed Argentinian chef Francis Mallman cited these as the best knives in the world), with smorgasbord lunch;
  • Dinner in a Michelin-starred restaurant where the Head Chef will take us on a seasonal culinary journey with a multiple-course tasting menu designed around nature.

“Food with a Story to Tell” Food Writing Workshop and Food Tour includes all workshop sessions with food writing instruction, 2 personal consultations, 2 lunches, 3 dinners (one in a Michelin-starred restaurant), a selection of drinks (alcoholic and non-alcoholic) served with meals, 2 excursions and round-trip transportation to those excursions.

The Early Bird offer of €1300 per person is available only until 31st March 2020. After that the fee is €1500 per person.Accommodation is not included, but a special group rate is available for guests wishing to stay at Celtic Ross Hotel. Personal travel costs are also not included.

There is only space for 15 students, so people are encouraged to sign up quickly to ensure their seats as places have already begun to fill.

Visit www.flavour.ie/workshop for more information.

About Dianne Jacob

Dianne Jacob is the author of the multiple award-winning book Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More (Da Capo/Lifelong Books). She is also the co-author of two cookbooks with Chef Craig Priebe: the national award-winning The United States of Pizza (Rizzoli, 2015) and Grilled Pizzas & Piadinas (DK Publishing, 2008).

As a freelance writer, she has written for Lucky Peach, The Washington Post, and Gastronomica. Her 2016 essay “The Meaning of Mangoes,” was the grand prize winner of the M.F.K. Fisher Awards for Excellence in Culinary Writing from Les Dames Escoffier International. It also won Best Essay from the Association of Food Journalists, and was included in Best Food Writing 2016.

A former journalist and publishing company editor-in-chief, Dianne is a full-time writing coach, author, and freelance editor. Her well-known blog Will Write for Food is aimed at writers and covers trends, issues, and techniques. Dianne has spoken and taught at events and workshops around the world for more than a decade, including in London, Dubai, Vancouver, Turkey, France and Australia.

About Kate Ryan

Kate Ryan is a freelance food writer based in West Cork, Ireland. Originally from Bristol in the UK, Kate grew up in a family growing their own food, cooking from scratch and making the most of seasonal gluts. She studied Law at Bristol University, but kept returning to her dual passions of food and writing until, in 2014, Kate established Flavour.ie as a way to share her food experiences in West Cork.

In 2017, Kate was commissioned to write The Artisan Food Guide to West Cork as a resource for others to connect with food producers in the region and re-establishing close connections between grower and eater.

In 2019, Kate was invited to become a Member of the prestigious Irish Food Writers Guild.

As well as writing for a number of Irish publications, both online and print media, Kate also creates experiential food adventures, fully immersive tours and events that highlight the central theme of her writing and Flavour.ie to bring people together over great local food.

Aubergine, Tomato & Halloumi

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I can’t tell you how much I love this dish! I sometimes exchange the cheese for homemade Kofte, but using Macroom Buffalo Haloumi is a really great substitute for a Meat Free feast!

There are a few elements to this dish, but actually if you follow the sequence in the method, you’ll find that it’ll all be done in under 40 minutes. Also worth noting is that this sauce will make more than you need, but don’t fret – this sauce goes with everything! Just portion off what you don’t use for this and use for a quick and easy pasta dish another night!

Aubergine, Tomato and Halloumi

Ingredients:

  • Two tins of tomatoes
  • 1 medium red onion, finely diced
  • Olive oil and a generous knob of butter
  • Sea salt
  • 1 large aubergine, sliced into rounds
  • 1 or 2 egg whites
  • Panko breadcrumbs, seasoned with black pepper
  • 1 pack of Macroom Buffalo Halloumi, slice in half length ways
  • Dried oregano
  • Green herby pesto: either homemade or a good quality shop bought one

Method:

  • In a deep saucepan, add 1 tbsp of olive oil and the butter. Gently fry off the onion until its softened but not taken on any colour. Add the tomatoes and cook for at least 30 mins on a low heat, stirring every so often.
  • While the sauce is cooking, place the aubergine slices in a colander and salt over generously. Set aside.
  • When the sauce is cooked, place everything into a blender a wiz until super smooth. Check for seasoning and adjust with salt and pepper. Place back in the saucepan ready to warm through.
  • Pat the aubergine slices with kitchen paper, then brush both sides with the egg white. Pane on one side only with the breadcrumbs.
  • In a large heavy based frying pan, heat some oil and then cook the aubergine slices on the naked side first, then flip and cook through on the crumbed side until golden brown. Set aside.
  • Warm through the sauce until it just begins to bubble.
  • Prepare the halloumi with a light brush of oil and sprinkle a small amount of dried oregano on both sides. Fry off until golden brown in the frying pan used for the aubergines.
  • Spoon a generous amount of the tomato sauce onto a place and frame with slices of the aubergine. Place the halloumi in the middle of the tomato sauce and top with a spoonful of pesto.

Enjoy!

Kale & Pumpkin Orecchiette

Posted on by flavourie

I made this recipe back in September just as the autumn was starting to make an appearance in earnest. And, despite it taking me a solid three months to get it up on the blog, thankfully all the flavours are still as relevant as we head into the end of one year and the beginning of a new one!

With some dishes I come up with, I wonder where a dish transforms from being a mere assemblage of ingredients into an actual recipe, and this is very much one of those dishes. So whichever it may technical set upon, the ingredients and method, such that it is, is noted below. But aside from all of that, this is the kind of dish that is pure comfort and joy. Don’t stimp on loading the roasting tray for the squash/pumpkin with endless cloves of garlic so that the kitchen is filled with that: the best aroma of all!

Kale & Pumpkin Orecchiette

Ingredients (serves 2):

  • Enough Oriecchiette pasta for two people
  • 1/2 Butternut Squash, peeled, deseeded and cubed into 1inch pieces
  • Lots of garlic – at least 5 cloves, in their skin and smashed
  • 20g of blue cheese (Shepherds Store works well)
  • 1 pack of Gubbeen streaky bacon, sliced into thin lardons
  • 2 generous handfuls of seasonal kale, destem and tear the leaves.
  • Handful of toasted pumpkin seeds
  • Parmesan cheese
  • Olive oil, sea salt and pepper

Method:

  • Heat the oven to 180 degrees Celsius, prepare the squash and arrange it on a baking tray. Toss in the smashed cloves of garlic, drizzle over a small amount of olive oil. Toss through and roast until the squash is tender. Turn once during cooking.
  • Bring a pan of well salted water to the boil, add in the pasta, a drizzle of olive oil and cook until tender. Drain and set aside.
  • Fry off the bacon until all the fat has rendered out and the bacon has gone crispy. Drain on kitchen paper and set aside.
  • Keep the bacon fat, and once the squash is cooked through heat up the bacon fat again and quickly cook the kale leaves until they have softened.
  • Into a large sharing bowl, add the drained pasta, squash, pumpkin seeds and the crumbled blue cheese, season with sea salt and black pepper and toss together.
  • Scatter about the kale, then crumble the bacon over. Finally, using a veg peeler, peel off some Parmesan cheese over the whole dish and serve immediately.

Enjoy!

Liss Ard – the gem of gems in West Cork

Posted on by flavourie

There are many things I love doing with my down time: walking, eating great food, relaxing, playing with my dog, Buddy. I also love heading away for a spontaneous nights away in a lovely hotel to escape the everyday.

As a committed dog parent, spontaneity isn’t always possible; because, like any responsible parent, we have to get a minder or beg, plead and borrow for a boarding kennel at 11th hour notice. But I do so love it when I can indulge in all the things I love about my down time and am able to combine it with an escape to the countryside where my pet is as welcome as I am, and then add all manner of bells and whistles and what you have is one of my favourite places of all time to walk, dine, relax and have adventures with Buddy, my dog. Welcome to Liss Ard Country House Estate.

Liss Ard is less than five minutes’ drive from the bustling west Cork market town of Skibbereen. The elegant Georgian estate is nestled in 163 acres of gardens and peppered with unique vignettes such as James Turrell’s award winning Sky Garden. The elegant Country House, built in 1856, is hidden from view until arriving virtually at its doorstep. It has an immediate welcoming air, relaxed and dripping with understated luxury.

Liss Ard has changed hands many times in its 165 year history, but in the hands of the Stern Family based in Switzerland it is undergoing something of a renaissance.

Since 2017, a small but ambitious chef team has been built busy reimagining what it means to be a restaurant in a hotel. Head Chef, Danny Barter, along with a young talented sous chef in Josh Graddon, have been garnering a reputation for Liss Ard as an exciting and creative dining destination.

There are orchards, lakes, walled gardens and areas rich for collecting wild foods and mushrooms that grow in abundance in the grounds. In late Spring when the grounds reopen to the public, the woodland walks are carpeted in bluebells and the apple trees are heavy with blossom. But to really appreciate what Liss Ard has to offer, one simply has to stay and dine!

Throughout the year, Liss Ard host sumptuous dining events; tasting menus created by Danny and Josh and a welcoming experience curated by Aidan, Mags, Paul and David. Over the past two years, I have dined four times at Liss Ard, three times at their dining experience evenings. Most recently, Mr Flavour and I dined at their A Taste of Romance event on 16th February, two days post Valentine’s on a Saturday evening.

Segueway back to my dog, Buddy. Of course, you can stay in the human-friendly and rather grand surroundings of the Country House itself. The elegantly appointed rooms come with views and vistas of rolling green fields and beckoning forests as far as the eye can see. But where I love to stay is in the adjacent Mews Cottages; a handful of miniature houses-cum-apartments that open out into individual courtyards that back onto an expanse of immaculately kept lawn and head gardener, Sally’s, walled vegetable garden. These are Liss Ard’s pet-friendly cottages.

These apartments are sleek and modern and full of the comforts of home so your pet can feel like they are having a holiday and adventure in a home from home! Where practically replaces opulence, quaintness, privacy and your own courtyard patch with seats for when the sun shines more than makes up for it. You and your pooch will love it – and that’s before they have even started to explore the numerate trails, paths and super-fun spots that will leave them with their legs walked off. Perfect timing, in fact, for when you settle them in for the night as you head across to the big house, the restaurant and an evening of delectatious dining!

We are welcomed by the site of something fizzy and giddy being poured into glasses, as the sounds of piano and violin echo through the galleries and spacious drawing rooms of the first floor. Ever since we arrived to check in, there have been deep, rich, meaty aromas drifting on the breeze, catching our noses and making our tummies gurgle with desire.

We are called to dinner with a tinkling bell, and Aidan, the General Manager, requesting the pleasure of our company in the restaurant, situated downstairs. Tables are decorated simply but elegantly, and I am delighted to see that the tradition of tonight’s menu presented on an antiqued scroll is maintained.  An amuse bouche to kick things off; a playful pear dish to start; followed by duck, gin cured salmon, charcoal flame-grilled Cote de Boeuf and a buffet assiette of desserts to finish. It was an outstanding menu, a great night, super comfortable stay and a brilliant breakfast the morning after too. Plus the opportunity to walk it all off and to head home full, happy with one delighted Buddy in tow too. Now, that’s how to make everyone jealous on a Monday morning when your colleagues ask you, “What did you do this weekend…”

Read on below for my best attempts at describing how wonderful each course was. By the time you’ve gotten to the end, you’ll be looking to book into their next event, or visit, or stay, or maybe start figuring out if maybe you could just live there forever…

Follow Liss Ard on social media to get first hand news of their dining experiences, or their fantastic value stay and play packages. Bring the kids; bring the dog – make the most of every second at this gem of all hidden gems in West Cork. Have a peak around… www.lissardestate.ie

Amuse Bouche

Our first course was a mouth tingling Gazpacho. A light and refreshing heirloom tomato water topped with red onion and chili and a drop of herb oil. The tingle of chili and onion really set our taste buds alight – we were ready for the next five courses!

White Wine Poached Mini Pear with Baked Walnut Crumb, Pomegranate Seeds, Goats Cheese Snow, Quince Jelly, Thyme & Cranberry Dressing
This was such a fun starter! The dainty look of the dish belied the great punchy flavours. The goats cheese snow melted creamily on the tongue – it’s the perfect time of year for super creamy fresh goats cheese as the new kidding season gets underway. Walnut and thyme are perfect partners to both the pear and goats cheese. It was the cranberry gel that was the delight of this dish though… candy sweetness with a hint of tartness seemed to be bring all the elements together harmoniously.

…you know that thing in a murder mystery where the person who did it is revealed at the end, turning out to be the person you didn’t even notice earlier in the movie? That’s what the cranberry was like here! I wasn’t sure if it would be a flavour too far, but in the end it was pivotal to everything else working together perfectly!

Pan-seared Skeaghanore Duck Breast, Confit Leg Bon Bon, Garden Pea and Pearl Onion Cassoulet, Pickled Blackberries and Creme de Cassis Jus
WOW! This was our favourite course of all – and that is something as the whole menu was epic last night!
Perfectly, and I mean PERFECTLY, cooked duck breast flavoured subtly with anise; the confit bonbon with a hint of bright orange zest, sweet pickled carrots and juicy bright pickled blackberries. A total triumph; but then the pea and pearl onion cassoulet licked with the deep, rich, sweet/sour jus provided a glorious bedrock for everything else on the plate to sing. There was nothing left on our plate after this – the cooking and flavour balance were spot on.

I loved that nothing was smoked here – something that seems to happen a lot these days as a “modern twist” on cooking duck, and although I am partial to a smoked meat or two, when duck is in the hands of a chef who understands how to cook duck right, it has a delicate flavour that can be easily overtaken by smoking. Here, this dish is all about quality of the primary ingredient – the duck, and the skill of cooking it with classic flavours put together in a well considered way. Nothing sticky or crying here – these flavours are fresh, light, clean and brilliantly balanced!

Fresh Strawberry & Garnish Island Gin Cured Salmon, Elderflower Tonic Gel, Pink Grapefruit and Black Mustard Seed
After such a rich dish previously, this light and refreshing fish course was a great way to refresh the taste buds!

Thick slices of house cured salmon had taken on the flavour of the floral Gin, and the tonic gel complimented perfectly, the quinine tang balancing the rich fattiness of the fish. Pink grapefruit both cleansed the palate and partnered with the tonic gel and gin cured salmon effortlessly. The black mustard seeds were an inspired change from black pepper offering both nutty flavour and mustard heat rather than just pepper heat! It’s all in the quality of that salmon.

Charcoal Flame-Grilled Côte de Bœuf, Baled Marrow of Leg, Crispy Shallot Rings, Pickled Land Mushrooms, Broccoli Chutney, Blackened Merlot Jus
Be still my beating heart… Before this awesome plate of beefy loveliness was placed before us, we were asked if we would be happy for our meat to be served medium rare, and also that it would be served to share. This was when we started to get excited about what was coming!

Where to start… this was such a phenomenal tasting piece of beef. Started on a charcoal grill, the bark yielded unbelievable flavour, kicking off the malliard process and unlocking all that flavour potential in the marbling and aging. So perfectly pink, so so tender, layers of flavour and endlessly satisfying. The blackened merlot sauce was thick enough to glaze the meat adding extra umami. Crisp from shallots, zing from pickled but meaty mushrooms and an ingenious sweet broccoli chutney (broccoli still had plenty of bite – perfect!)

Frankly, the nicest piece of beef I have had in a long time. I love how the chef team@had taken the time to select an amazing prime ingredient at its peak and doing very little to it allowing it to stand by itself and take all the praise. It takes a confident chef to do that, to avoid over complicating something and running out the uniqueness that inspired a dish in the first place. We couldn’t finish it all, but insisted what was left was boxed up so we could take it away with us. Something this good should never be wasted! I want the recipe for that broccoli chutney, and if I only ate beef once a year from now on, this would be my beef dish of choice. So, so good! Bravo chef!

Dessert Buffet: Raspberry Macaroon, Chocolate Mousse, Honeycombe Pieces; Lemon Meringue Tartlet; Cheesecake with Rhubarb Gel
I’m not quite sure how anyone else managed to eat one whole plate of these to themselves, they did, but we didn’t! Everyone of these miniature desserts were a delight, it’s hard to know which I enjoyed most! Was it the chewyness of the macaron against the velvety texture of the chocolate mousse; or maybe the marshmallowy Italian meringue or the vanilla rich cheesecake?

Ah, hell, it was all so good!! We did our best to demolish as much as we could and finished the whole thing off with a dram of West Cork Distillery bourbon cask finished Irish Whiskey. Put a fork in me, I’m done! Only thing left is to walk the whole thing off around the estate grounds!

 Buddy seal of approval! WOOF!

Rhubarb Ocean Gin Martini

Posted on by flavourie

Thanks to our never ending summer there is still loads of rhubarb knocking about, and this is probably one of the nicest ways to partake in it. This cocktail recipe was inspired by the Rhubarb Martini that my friend and all-round awesome chef, Caitlin Ruth, makes as Deasy’s Restaurant in the tiny village of Ring just outside of Clonakilty.

I would never profess to be as much a master at the art of cocktail making as she is, but I think that this is pretty damn good go! I’m using Gin as my martini base, but of course you could just as well swap this out for the classic vodka and vermouth combo. The other twist here is that I am using juice from raw rhubarb here so no cooking involved!

Rhubarb Ocean Gin Martini

Ingredients (makes min 4 cocktails): 

  • Liquid from 1 bunch of rhubarb, trimmed, chopped, pulped and strained
  • Per person: 50ml of Beara Ocean Gin
  • Juice of 4 sweet oranges (Jaffa/Blood)
  • 1 tbsp Sugar syrup / Agave syrup
  • Vanilla Dusting Sugar

Method:

  • Into a blitzer of some kind (smoothie maker, processor etc), add the chopped rhubarb and process until the rhubarb is completely pulped. You may need to add a dash of water to help this process along.
  • Arrange some muslin/clean tea towel over a bowl or jug and spoon out the rhubarb pulp into the cloth.
  • Gather up the ends of the cloth and pull tightly into a ball. Begin squeezing the juice out from the pulp into the bowl/jug. Get all the juice out, this might take a few minutes to do properly.
  • Once all the juice has been gathered, decant into a large mason jar or a cocktail shaker. Add in the gin, orange juice and sugar syrup or agave and add plenty of ice.
  • Prepare your cocktail glasses by running the empty orange segments around the top of the glass and then dusting with the icing sugar. Do this by placing some of the sugar onto a plate and dipping the glass rim into it. The orange juice will help it to stick to the rim.
  • Shake the cocktail mix vigorously and then strain into the prepared glasses.
  • Garnish with a small slice of orange and ENJOY!

Beara Distillery – 9 reasons to fall in love with Beara Ocean Gin

Posted on by flavourie

There are some car journeys that are a pleasure to undertake. One of my favourites is heading out towards the stunning Beara Peninsula in West Cork. Stunning ocean views, rugged mountains and windblown fields dotted with weather worn animals and traditional farmsteads.

The winding roads force you to slow down, enjoy the view; enjoy the journey. And I always do! Especially on the day when I was undertaking this enjoyable sojourn to pay a visit to Beara Distillery located in the picturesque fishing village of Castletownbere, where, they claim, the cure for everything is sea air and salt water…

Continue reading “Beara Distillery – 9 reasons to fall in love with Beara Ocean Gin”

Skibbereen Food & Drink Guide

Posted on by flavourie

Venture west my friend, and you shall find such things to eat…

I’ll admit, I’m a tiny bit biased when it comes to West Cork food.  I can’t help it; it’s where I live, where I call home and, for all the allure of Big City Living, there is simply nothing better than returning to its verdant hills and calmness. 

This article was originally published in August 2016. It has been updated in April 2018.

I’d sooner get stuck in a traffic jam of crossing cows, or be forced to travel all the way home from work in second gear because it’s silage time again than be forced to sit in traffic jams of cars, or standing up in stuffy train carriages.  It helps a lot that our food tastes so darn good; also why the region is the home of one of Ireland’s biggest food festivals!

Here now is my guide to indulging your inner gourmet at the region’s biggest town and vibrant foodie hub, Skibbereen. Continue reading “Skibbereen Food & Drink Guide”

Kinsale Food and Drink Guide

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I moved to Ireland 13 years ago, and was visiting for many a year before that. Even in those heady days of my earliest culinary adventures I had heard, seen and tasted the proof of Kinsale’s reputation for being the “gourmet capital of Ireland.” 

This article was first published on TheTaste.ie in July 2016. It has been updated in April 2018.

http://thetaste.ie/wp/kinsale-food-drink-travel-guide/

Over the years, it has fought hard to retain its crown as many other towns and cities across Ireland have asserted their right to be as equally acknowledged on the grand stage of culinary virtuosity as its founding father: Galway, Waterford, Dublin – naturally; as well as the sibling rivalry of the myriad other West Cork towns discreetly nudging up alongside Kinsale.

The challenge is this: when you have self-proclaimed yourself the Numero Uno in something as relentlessly creative and merciless as the food world, where do you go from there?  And how do you do it to satisfy both locals and tourists alike to keep things growing apace? Continue reading “Kinsale Food and Drink Guide”

Clonakilty Food & Drink Travel Guide – From Brewery Town to Foodie Town

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Clonakilty is a town that is well rehearsed in the traditional Irish Céad Míle Fáilte. If the town had a middle name it would be ‘Welcome’. Blessed by both its position to the Atlantic Coast and award winning Inchydoney Beach, the rolling verdant hills peppered with happy cows, Clonakilty is a place that’s more than comfortable in its own skin.

This article was first published on TheTaste.ie in July 2016. Information has been updated April 2018.

Whilst often times Kinsale is hailed as the gourmet destination of West Cork, Clonakilty is its more understated cousin that is quietly growing its reputation as a world-class gourmet destination.

Clonakilty’s proud food history dates back to the 1600’s and the market that remains still so vital to the community today. For nearly 200 years, the town was home to the Deasy & Co brewhouse, famous for its Clonakilty Wrastler porter, giving rise to “The Brewery Town” moniker. The old Mill, long since silenced, would have been vital to the brewing industry as well other essential produce; and the fertile soil lent itself to great agriculture, both animal and vegetable.
Continue reading “Clonakilty Food & Drink Travel Guide – From Brewery Town to Foodie Town”

Launch of Cocoa Husk Tea by Exploding Tree

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I was delighted to be asked to work with Allison Roberts, founder of Clonakilty Chocolate, on a new product launch and rebranding project. In February, Allison launched her Cocoa Husk Tea under the new brand Exploding Tree. I absolutely love everything that Allison is about – her enthusiasm and energy is to be seen to be believed.

Her rebranding from Clonakilty Chocolate to Exploding Tree took a little selling to me – only because I loved the original brand, but when Allison shared her vision for where she wanted to take her business it all fell into place and made total sense. Read all about the journey of her new product and then head to her website and purchase some – seeing as Storm Emma is preventing us from heading out at all at the moment! The tea is brilliant – I love it!

Continue reading “Launch of Cocoa Husk Tea by Exploding Tree”

Blood Orange Upside Down Cake

Posted on by flavourie

My first ever contact with Blood Oranges was many, many years ago as a child. I didn’t understand what they were, why they were different from ‘normal’ oranges and of course, putting the word ‘blood’ before ‘orange’ is one sure fire way to put small kids off eating these. So I didn’t, or maybe I did but I just didn’t realise it. Either way, I don’t recall eating them again until a few years ago when Blood Oranges ascended to the ranks of bona fide “food trend” and then they were everywhere.

Taking the decision to revisit Blood Oranges has to be one of my better ones. I have revelled in their versatility, whether that’s in drinks, sweet or savoury dishes. You will find other recipes with this hallowed fruit amongst the blog, and I can declare, somewhat immodestly, that every single one of them are totally banging – and that includes this recipe too! Laughably simple to make, and absolutely flipping delicious, please do yourself a favour and get your fill of the rest of this year’s Blood Orange season and make this Upside Down cake immediately. Clotted cream is a non-negotiable. I mean it.

Ingredients:

For the upside down bit…

  • 50g softened butter
  • 50g golden caster sugar
  • 4 or 5 Blood Oranges

For the Cake batter…

  • 100g soft butter
  • 100g golden caster sugar
  • 100g self raising flour
  • 1 tsp baking powder
  • 1tsp vanilla paste
  • 2 large free range eggs

Method:

  • Set the oven to 180 degrees Celsius (fan preferably).
  • Zest two of the oranges into a bowl. Using a whisk, beat together the butter, sugar and orange zest from the topping ingredients until light and fluffy.
  • Spread the butter and sugar mix over the bottom and sides of some form of 20cm cake tin…whatever you have to hand will work!
  • Top and tail the blood oranges. Using a sharp knife, cut down the length of each orange deep enough to take off all the skin and the pith exposing the jewelled juicy flesh of the orange. Don’t worry if you take some of the orange flesh off too, you’ll be making using of this later!
  • Slice the oranges into 2cm slices. Pop out any of the pips and the bit of pith that runs down through the centre of the orange and place the orange slices into the buttered cake tin.
  • In a clean bowl, place all of the cake ingredients together and whisk. No need to bother sieving the flour.
  • Spoon out the cake batter ontop of the sliced oranges and place in the oven to bake for about 30 minutes. Test with a skewer and if it comes out clean then it’s done.
  • Remember those left over pieces of orange peel? Squeeze any juice from those pieces and then brush over the cooked cake mixture, then leave the cake to cool in the tin for about 5 mins.
  • Use a pallet knife to work the cake free from the sides of the tin, place a plate over the top of the cake tin, turn over quickly, knock on the bottom and lift off the cake tin as your cake slides out.

Slice and serve with clotted cream and, seriously…ENJOY!

2017…that was the year that was

Posted on by flavourie

I owe this post to Fiona Uyema.

This morning, she shared a post on Facebook of a letter written by a 27 year old Australian woman terminally ill with cancer. Not many things make me want to burst out into tears but this one did.

Sentiments obviously resonate with people differently at different times. But the main point of Holly Butchers letter (don’t sweat the little things; nourish your body and spend money on experiences and not things), is a beautiful nutshell of everything I have been contemplating since 27th September 2017.

Continue reading “2017…that was the year that was”

Kate Ryan

Food Writer

Secretary Irish Food Writers Guild

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