ICA Home & Living - Winter 2016

IRISH COUNTRYWOMEN’S ASSOCIATION: WE COOK, TRAVEL, CRAFT AND SOCIALISE! ICA HOME & LIVING

Winter 2016

SUPER WOMEN Extreme Sports ICA Style

12

CHEFS OF CHRISTMAS

FABULOUS FOOD SPECIAL

F es t i g ve Bakin

JAPAN

AN ORIENTAL ODYSSEY

SHAPE UP

WINTER 2016

GET SHARPER BROWS AND LIPS

A 2 NEIGAHK T BR

ICA Winter 2016_Cover .indd 1

Gift Guide / 48 Hours in Dublin / Hybrid Motoring / Tech Updates Celia Holman Lee / Agony Aunt / Book Club / Hobby Room / Social Scene 02/12/2016 14:27

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welcome|resolution “The first thing I do in the morning is brush my teeth and sharpen my tongue.”

DOROTHY PARKER POET, SHORT STORY WRITER, CRITIC, AND SATIRIST AUGUST 22, 1893 – JUNE 7, 1967

W

elcome everyone to the fourth issue of the ICA Home and Living Magazine. We continue to receive great compliments on the content.

I brought some copies to the ICA stand at the National Ploughing Association and non-members all asked me the same question – where can we buy it?

In this issue, you will have to agree, there is something for everyone. No excuses now, we have engaged twelve top chefs to part with their precious recipes, so why not try some of them over the festive season.

As Mayo Federation in beautiful Westport hosted our very successful Winter Conference I’m delighted that this edition’s Federation Focus is on Mayo.

With Fashion to the fore in preparation for the Christmas party season, there’s no shortage of ideas. Our Hollywood Glamour fashion pages will give you plenty of inspiration. And do check out our National Secretary, Shirley Power and Jane Canning a member of Portmarnock who modelled some fantastic casual, day and party looks.

For those of us who are vegetarian or are gluten intolerant there is an interesting piece from Manna Bia.

No part of this may be reproduced, stored in a retrieval system or transmitted in any form or by any means without written permission from the publisher. Opinions and comments expressed herein are not necessarily those of ICA Home and Living . While every effort has been made to ensure that the information contained within this publication is correct at the time of going to press, Ashville Media Group accept no responsibility whatsoever for any inaccuracies that may occur. © 2016/2017

Our Downton Abbey themed weekend at An Grianán was a great occasion, everyone entered into the spirit, the period costumes were fabulous. The house was beautifully decorated by Niamh Donegan, the manager of An Grianán. Our chef Len pulled out all the stops too and provided us with beautiful food as near as possible to what was served during the period. We also had an exhibition of dances from the period from Joan and John. The vintage cars that arrived on Saturday evening added to the ambience.

There’s a really interesting article on ICA ladies doing abseiling, climbing Kilimanjaro and much more so forget about ’50 ways to kill your Mammy’ we’ve discovered a few more! On the travel scene we focus on Japan – nearer home we also have a feature on 24 hours in Dublin, something there for everyone.

Also check out Vivienne Rigley’s recipe for Chocolate Cake the ICA way.

This is a jam-packed edition with something for everyone so I do hope you enjoy it.

Wishing you all a happy Christmas and a happy and healthy New Year.

PUBLISHED BY Ashville Media Group, Old Stone Building, Blackhall Green, Dublin 7.

Tel: +353 (0) 1 432 2200.

Fax: +353 (0) 1 676 6043.

Web: www.ashville.com MANAGING DIRECTOR Gerry Tynan SALES DIRECTOR Paul Clemenson CHAIRMAN Diarmaid Lennon

As Mayo Federation in beautiful Westport hosted our very successful Winter Conference I’m delighted that this edition’s Federation Focus is on Mayo.

Marie O’Toole National President

EDITOR Mary Connaughton CONTRIBUTORS Rachel Murray, Conor Forrest, Orla Connoly, Alan McArthur and Jane Matthews Photography: Jason Clarke; Declan Groves, Jane Matthews, iStock, Stock Food.

CREATIVE DIRECTOR Jane Matthews DESIGN Jennifer Reid, Alan McArthur PRODUCTION EXECUTIVE Nicole Ennis WINTER 2016 | ICA HOME & LIVING | 1

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Contents 24

CHRISTMAS BAKING

33

12 CHEFS OF CHRISTMAS

48

SUPER WOMEN

65

Rise to the challenge this Christmas with our new take on festive baking.

Caramel cheesecakes, pina colada hats and an amazing chocolate mousse cake

Twelve of the country’s leading culinary lights share their favourite recipes. There are no excuses left ladies, get to the kitchen!

Scaling mountains, abseiling, sky diving and distance running, yet they still have time for tea and a chat, meet the super women of the ICA

National Secretary, Shirley Power and Jane Canning nailed our style challenge.

See them sport this season’s trends in casual, work wear and party attire

STYLE CHALLENGE

Mee

s

CHOCOLATE MOUSSE CAKE

ber

r me t ou m

24

★★★

63 COMPETITION!!

Now is your chance to win a relaxing couple of nights away in the gorgeous Bloomfield House Hotel in the heart of the Westmeath Lakelands

2 | ICA HOME & LIVING | WINTER 2016

0 88

HOBBY ROOM

84

GIFT GUIDE

Click here

WINTER 2016

FOOD 14

16

Chocolate Cake the ICA Way Legendary baker, Vivienne Rigley, shares her chocolate cake recipe Get Pickled A quick and easy way to stock your store cupboards this winter

20 Olives The skill of choosing olives and what to drink with them 92 Mana Bia One woman’s story of turning her plant based diet into a business

44

65

FASHION & BEAUTY

65 Silk Road Wearing and working with silken threads

81

60 Federation Focus Alice Rowley on the committment and dedication of Mayo’s ICA network

82 Better Brows Shape up and frame that face 83 Lip Sync Tried and tested lip colours for a perfect pout

INTERIOR WORLD 84 Gifted Find the perfect gift from our crafty collection 87 Plate Up Fill your plate with this decorative trend 54 Hobby Room Top tips to get that hobby room in order

95

Regulars 1

Welcome National President Marie O’Toole welcomes you to the Winter 2016 issue of ICA Home & Living

5

Tea & Chat Grab a cuppa and settle down, it’s time to relax

ESCAPE 95

Pet Sounds A puppy is not just for Christmas! Our expert on everything you need

7

Little Helpers Relax this winter with our smart buys and useful apps

99 Book Club Winter is more bearable with a good book for company.

9

102 48 hours in Dublin Enjoy the capital’s eclectic mix of shops and fabulous restaurants

11

104 Japan Alan McArthur takes us on an oriental odyssey

112 Aerial View Socialite Cynthia Holman-Lee shares her style secrets

108 Hybrid Heaven Conor Forrest asks whether the extra spend on hybrid is worth it for the gains

IRISH COUNTRYWOMEN’S ASSOCIATION: WE COOK, TRAVEL, CRAFT AND SOCIALISE!

Daily Disasters Either clean your fridge or invest in one you’ll never want to use Agony Aunt We welcome Tina Koumarionas aboard to tackle those delicate dilemmas

Winter 2016

SUPER WOMEN Extreme Sports ICA Style

CHEFS OF CHRISTMAS

FABULOUS FOOD SPECIAL

F es t i ve Baking

JAPAN

SHAPE UP

GET SHARPER BROWS AND LIPS

HT A 2 NIG BREAK

Gift Guide / 48 Hours in Dublin / Hybrid Motoring / Tech Updates Celia Holman Lee / Agony Aunt / Book Club / Hobby Room / Social Scene

ICA Winter 2016_Cover .indd 1

02/12/2016 14:27

On the Cover FESTIVE CARAMEL CHEESECAKES

CHRISTMAS BAKING

Light & Dark

12

AN ORIENTAL ODYSSEY

WINTER 2016

84

87

PLATE UP

ICA HOME & LIVING

57 Garden Party Kicking back at the ICA annual garden party

LIP SMACKING

Velvet Crush How to wear bold and beautiful plush velvet

ICA WORLD 54 Downton Abbey A weekend of elegance and style at An Grianán

83

77 Hollywood Glamour Capture the glitz of the red carpet in shimmering evening wear

STOCKFOOD

14

55

MAKE OVER

PG

24

WINTER 2016 | ICA HOME & LIVING | 3

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24/11/2016 26/10/2016 16:18 11:24

If you’ve any great photos that you’d like included in future issues of the magazine let us know we will arrange to get them from you and back to you unharmed! editor@ icahomeandliving.ie

chat|tea

BAG IT

Our bag is the one thing that comes everywhere with us so whether you’re all about the iPad or you need room for the proceeds of a stealth shop we’ve got the bag for you.

Ultimate luxury for a woman who loves her iPad more than she should. Gold Elektronista by KNOMO, €299, knomo.com

LEFT TO RIGHT: Carol O’Keeffe Limerick Federation Craft Officer, Mary Moloney Limerick Federation President, Ethel Patterson, Annette Long, Anne Maria Dennison and Anne Gabbett.

HOMEMADE MUESLI The shop bought variety is handy but making your own means you control the amount and variety of delicious and healthy nuts, seeds and fruit in every portion.

Practical but cool option for sneaking all those bargains home from the sales.

Charcoal Anneka block tote, €80, Superdry

200g rolled oats 200g bran flakes 50g flaked almonds or hazelnuts 50g pumpkin or sunflower seeds 50g golden raisins 50g dried cherries or cranberries 20g linseeds Combine all the ingredients in a large mixing bowl and store in an airtight jar.

MAKE IT TROPICAL Replace the fruit and nuts of the original version with toasted coconut flakes, dried banana, dried mango and chopped Brazil nuts.

Retro beauty with enough room for an apple and a book. Red patent Cambridge satchel, €180, cambridgesatchel.com

Bright and breezy iPad case that won’t break the bank.

David Shrigley iPad case, €5, Tiger Stores One for the book-lover, this case has a book cloth finish and can be customised with title and name on the front.

Dodo iPad Case, from €40, dodocase.com

CRUNCHY Make it into granola by adding 2tbs vegetable oil, 2 tbs honey, 100ml maple syrup and 1tsp cinnamon to the rolled oats, mix well and spread on a baking tray. Bake at 1400C for 15 mins. Mix well and return to the oven with the remaining ingredients for another 10 minutes. Remove from the oven, cool and store in an airtight jar.

Straight Laced Ethel Patterson of Strabane, Co Tyrone and member of the Donegal Federation won the ICA sponsored prize for Limerick Lace at the Limerick Show earlier this year. The competition attracted seventeen entrants in this specialised lace making which is enjoying a revival due to the excellent work of Anne Gabbett who has been organising classes in Limerick Lace for several years along with Marian O’Callaghan who is teaching the craft and Limerick Federation Craft fficer, arol eefe.

For more information on classes contact Anne Gabbett on 087 6411 656.

SHARPEN YOUR JIBES

It’s nice to be nice and all that but sometimes a well judged salvo across the bows of the incorrigible is the only way to save your sanity. Here are a few gems to stash in your back pocket.

His mother should have thrown him away and kept the stork.

Mae West

I never forget a face but in your case I’ll make an exception.

Groucho Marx

Some cause happiness wherever they go, others whenever they go.

Oscar Wilde

Some of my best leading men have been dogs and horses.

Liz Taylor

Americans will always try to do the right thing… after they’ve tried everything else.

Winston Churchill

WINTER 2016 | ICA HOME & LIVING | 5

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01/12/2016 13:35

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tech|update

little helpers SPEND MORE TIME OUTSIDE WITH THESE TERRIFIC LITTLE GADGETS Drop is a smart scale and kitchen app, €99, Amazon that allows you to up or down scale any recipe depending on your requirements or the amount of ingredients you have to hand. We want this! If your hair is gripped by winter frizz, not helped by heating and hats, invest in Aveda Damage Remedy Intensive Treatment, €39, Aveda Salons with natural bergamot, mandarin and ylang-yalng fragrance and have sil y smooth tresses in no time. ic of selfies s too. ime to get some instant gratification ith the updated Polaroid Z2300 camera, €228, Pixmania.ie combining digital photography with the magic of instant prints, you can have the best of both worlds. If you can’t leave the house without a coffee, now you don’t have to with the Minipresso Portable Espresso Maker, €50, cookooland.com it’s on our wish list. With our extreme sport ladies in mind this little baby is the perfect all weather tote with decent capacity (30L) and it’s high vis day and night and totally waterproof, so no more soggy bottoms Overboard, Pro-vis Backpack, €99, Overboard.eu.

Finders Keepers Whatever you’re searching for there’s an app for that

TILE If your house is anything like ours in the morning with the eternal search for keys, wallet, phone and bags… this could help restore sanity. Tile is an ingenious app and tag product thats helps you find your belongings no matter where in the world they end up. Yes, we know what you’re going to ask…what if you loose your phone?

Just double tap on any of your tiles and it will make your phone ring, even if it’s on silent.

Genius. You could probably even stick one on your other half if you were so inclined! thetileapp. com packs from €20 PAGE

24

CHRISTMAS BAKING

PAGE

54

The Hunt

NORAD

One for all of the ICA fashionistas. Post a photo of anything you love like beauty, celeb outfits and more. The community will help you find where to buy it. Exchange style advice and discover new trends with people and share your shopping tips.

Browse endless outfits, get style suggestions and shop your must-haves with. The Hunt is your personal stylist. Free

Who is one man that every woman is looking for at this time of year?

SANTA of course! The NORAD tracking app keeps you up-to-date with the bearded-one’s movements. So you know exactly how long it is before you can be naughty again. The goody-two-shoes types even help the elves deliver the presents elsewhere in the world. Free

DOWNTON ABBEY AT AN GRIANÁN

Ghost Feel like your house is haunted or a poltergeist has been rummaging through your drawers. Check it out with this ghost and spirit detector app. A fun app to give your friends and family the shivers!

You control the scan results, great HD graphics and sound effects. Free

PAGE

104 TRAVEL JAPAN WINTER 2016 | ICA HOME & LIVING | 7

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01/12/2016 14:57

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how to|fix

daily delights How to ...

Clean a Fridge The fridges should be thoroughly cleaned every fortnight in a busy household. You’ll probably get away with once a month if it’s only one or two adults.

The best time to tackle it is before you do a grocery shop. This way you’ll know what you have and what you need. Plus packing the shopping will be easier when you get home. You can’t “clean around” things in the fridge, so bite the bullet and empty everything out on the kitchen work-top or table. Ditch any food that’s past it’s best and re-wrap any worth saving.

Be realistic and bin any jars of preserves or sauces that you’ve been hanging on to for too long. Next, fill your sink with warm soapy water (never use hot water if you’ve glass shelves), lay several clean tea-towels flat on the work-top and draining board.

Remove all of the shelves, racks and drawers and wash thoroughly in the sink. Then change the water and rinse them well. Lay them on the tea-towels and dry. Carefully wipe out the inside of the fridge with warm soapy water and dry. If your fridge has a bad smell, mix 1 part cider vinegar with 3 parts hot water and wipe the entire interior with the solution. For stubborn stains use a little baking soda mixed to a paste with lemon juice or water and rub in circular motions until clean then rinse and dry.

Check the condensation drain is clear of debris and clean it if necessary. Ensure that the temperature gauge is set correctly. If the weather is getting noticeably cooler or warmer the fridge temperature should be adjusted. Clean the door including the seal and around the edges to remove any crumbs that are trapped there. Replace the shelves, racks and drawers.

If you like you can line the bottom of the vegetable drawer with kitchen paper or a clean, dry tea-towel before you replace the vegetables. This will make the job easier next time and can be quickly changed between cleans. Clean any jars, containers or cartons that are going back into the fridge. Place uncooked meat on the bottom shelf, cooked meat, butter and cheese on the second shelf and bottle’s or jars on the upper shelf. Yoghurts, milk and juice — anything that can spill — should be stored in the door.

Tweet Tweet your favourite story #loveica

Follow Get the latest updates facebook.com/ IrishCountrywomensAssociation

Send Send us your top tips, queries or advice for our next issue editor@icahomeandliving.ie

Too Cool White goods are white no more For those of you looking for a killer up-cycling project how about taking inspiration from the Dolce & Gabbana collaboration with smeg and give your fridge a makeover. These incredible pieces are the result of a project to create a limited edition of the iconic Italian fridge. The collection of 100 unique pieces has been designed and hand painted by Sicilian artists under the creative direction of fashion designers Domenico Dolce and Stefano Gabbana. The spectacular works are based on scenes from medieval history embellished with local symbols and textile patterns interwoven with fashion motifs. Each of these exquisite pieces took 240 hours to complete. Costing £30,000stg each it could be argued that these works of art will appreciate in value over time. However I’m not so sure I’d be happy cramming the weekly shop into one of these beauties. nd you definitely don t ant anyone scrubbing it with a Brillo pad. That and the inevitable spilled yoghurt are really the only things holding me back on this. Having said that, I could look at them all day long.

WINTER 2016 | ICA HOME & LIVING | 9

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life|advice

Surviving Christmas WE ALL LOVE OUR FAMILY BUT THERE ARE TIMES .......

The holidays should be a time for rest and relaxation.

Agony Auntie, Tina Koumarianos gives us tips for getting through the season and keeping our sanity intact.

My friend is great fun but drinks too much and she doesn’t know when to call it a night.

There is absolutely no reason why your family Christmas should be ruined by your brother’s (and his wife’s) lack of discipline in the parenting department. Since there has clearly been no improvement in the five years they have had possession of their little darlings, it s time to finally get verbal ith them. oint out that although they may find their childrens antics fascinating, they re on their o n, and it s ust rude to inflict them on anyone else until they have them under control. He may not see it, but you are actually doing him a favour by pointing this out as I’m sure you’re not alone in feeling this way and their friends are probably too embarrassed to mention it. This may lead to your sibling throwing a tantrum and not joining you for Christmas but let’s face it, it wasn’t going to be fun anyway and at least this way, your family will love you for it!

ILLUSTRATION: ANTOINETTE SINCLAIR

Everyone loves great company, but they also love the companion who knows when to call it a day. Spending your evening trailing around bars and clubs keeping your friend from making a horrible mistake with some sleaze-bag or ‘the one no other lady would entertain’ whilst intermittently holding her hair back while she has an in-depth with a public lavatory does not make for a fun evening for you, so time to have a chat with her. Take a picture of her setting out looking radiant, make-up and hair pristine, tights intact and then, take another at the end of the evening when the rot has set in. Show them to her in the cold light of day pointing out that no man worth having would go within yards of her looking and acting like that. Threaten to put them up on Facebook if she doesn’t slow to a trot. That although you love her dearly as a friend, like Dracula, as the sun sets, she turns into something nasty to be avoided at all costs. Tell her that the only reason you have followed her endlessly around town is that you really worry for her safety and to avoid her making the hideous walk of shame - not quite so bad if she enjoyed it but then you doubt if she would even remember.

You’ve had enough, you feel you are missing out on having a good time so from now on, either she cleans up her act or finds another lady in aiting.

My brother’s two children aged three and five are out of control and make any family occasion very stressful. They have asked if they can join us for Christmas. What can I do?

WINTER 2016 | ICA HOME & LIVING | 11

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advice|life

Taxidermy Photobombing Whittling Planking Train Surfing Troll Collecting soap carving Pokemon Bubble soccer Yarn bombing foot golf rally driving

# Whatever you’re

INTO Tell us about it!

WE REALLY, REALLY WANT TO KNOW :)

FACEBOOK ICAHOMEANDLIVING

TWITTER @ICAHOME_LIVING

or email MARY editor@icahomeandliving.ie

My mother-in-law always buys me presents that are two sizes too small even though I have mentioned on many occasions that I’m a size 14.

Ah yes, mother-in-laws can be very tricky. I suffered mine for many years until Jesus took her for a sunbeam and the ridiculous presents stopped...thank goodness. Being a good daughter-in-law, every year I would buy her Butler’s chocolates (her favourite) and a really nice bottle of perfume or similar and post them off. Each year at Christmas, some nasty trinket would arrive from the Highlands and it became a tradition for my daughter and myself to have a stiff drink before opening our gifts. The crunch came when, having sent North our usual beautifully wrapped gift to her, I received in return a pair of size 22/24 rose pink Bri nylon knickers (I was a 12/14 at the time) and my daughter, their grandchild, a Scottish £5 note that the bank over here were reluctant to change. These people owned three successful dockyards and so were not short of a few bob... anyway, as the saying goes ‘fool me once, shame on you, fool me twice, shame on me’ and we ceremoniously burnt the knickers in the fire and the e pensive gift giving stopped. his year, suggest to your mother-in-law that as she seems to have a little difficulty choosing the right si e for you, a gift receipt or voucher to enable you to purchase something you would really like would be the way to go to enable you both to enjoy the pleasure of giving and receiving!

The Silly Season As the festive drinks flow do not, under any circumstances s, make a play for your married neighbour or boss. Don’t borrow money for presents you can’t afford, the giving is over in a minute and you’ll regret it when you’re left with the bill.

Don’t drink and drive for any reason.

Think of suitable appropriate reasons for declining invitations to particular events you would rather not grace. And finally, do not let the stress of the festive season make you say things you’ll still be regretting next year.

ABOUT TINA TV3 Etiquette Expert and Agony Aunt Tina Koumarianos lives a colourful life and brings a wealth of experience along with some unorthodox solutions and a generous helping of humour to some delicate dilemmas.

Partyandwhine.com

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01/12/2016 11:25

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24/11/2016 18/11/2016 16:22 14:30

skills|baking

THE ICA WAY

C

t e a C l a o k c e o h

Legendary baker Vivienne Rigley shares her recipe for chocolate cake.

S

ome prefer a light, airy, buttery sponge others a darkly luscious, fudgy chocolate cake but the one thing they share is the intensely sweet, heady cocoa aroma that makes the chocolate cake one of the most popular in the history of baking. As it happens, the discovery that led to the invention of chocolate is credited to the appropriately named r ames a er, ho in 1 first ground coca beans to e tract a paste that could be used to make chocolate. It was mainly used to make drinks and confectionery until the 1900s when a more sweetened version of chocolate became commercially available, and the first recipe for erman hocolate a e appeared in print. he ca e as actually created in merica by erman immigrants. Since then the chocolate cake has become our go-to cake for special occasions and occasional indulgence.

14 | ICA HOME & LIVING | WINTER 2016

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baking|skills VIVIENNE’S CHOCOLATE CAKE 200g butter or margarine 225g caster sugar 175g self raising flour 50g drinking chocolate ¼ tsp baking powder 3 large eggs, beaten 1 tbsp natural yogurt

In a mixing bowl or food processor cream together the butter and sugar until pale and fluffy. dd the beaten eggs a little at a time, continuing to mi until fully incorporated then beat in the yogurt. ieve the remaining dry ingredients together and add to the mixture 1 tbsp at a time, beating until you have a smooth batter. rease and flour 2 2 cm inch round tins. ivide the batter e ually bet een the two tins and bake in a pre-heated oven at 1 ° gas mar for 2 minutes until a s e er comes out clean. emove from the oven and their tins and place on a ire rac to cool.

CHOCOLATE BUTTER-CREAM 80g butter or margarine 150g icing sugar 50g drinking chocolate A few drops of vanilla essence ieve the drin ing chocolate and icing butter into a mixing bowl or food processor, cube the butter or margarine into the mi along ith the vanilla and beat until smooth and creamy.

TO DECORATE Choose from (optional) Chocolate buttons Glace cherries Grated chocolate Fresh berries pread 1 of the butter cream over the ca e layers and sand ich together. pread the remaining butter cream over the top and sides of the cake, smooth or create a pattern using a butter nife. inish ith the decorations of your choice or leave plain if you prefer.

VIVIENNE RIGLEY Member of Arles ICA Guild and Secretary of Laois Federation, Vivienne Rigley is an expert baker. Twice winner of the An Grianán Simnel cake competition, Vivienne is a regular at County Shows and this year alone has picked up some 34 prizes including two perpetual cups for her baking skills. She added another two perpetual cups to her haul through Federation competitions. Her passion for baking was inspired by a trip into town with her mother in the pony and trap to sell eggs and butter. Vivienne had made a butter sponge with vanilla icing for the trip and her parents enjoyed it so much they encouraged her to keep baking. Vivienne’s chocolate butter sponge is very popular, especially in her local Country Market every Friday where she makes them for orders that have been placed that week.

We’re delighted Vivienne agreed to share this recipe with us and we can’t wait to give it a go.

TRY THIS If you make Vivienne’s cake take a picture and email it with your name, Guild and Federation to editor@icahomeandliving.ie The best pictures will appear on our new website icahomeandliving.ie

SEE OUR ...

Chocolate mousse cake

2

PG

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skills|pickling

Get pickled We love eating fruit and vegetables in season, bursting with flavours. Pickling gives you the power to extend the season and add vibrant flavours to your food all winter long.

P

ickling fruit and vegetables was critical in helping our ancestors survive the lean months of winter. Now it’s enjoying a resurgence among home cooks, in part because people want to be more self-sufficient and also because of the health benefits associated with fermentation. The probiotic bacteria generated by the process, lactobacillus, are considered to be gut friendly and helpful in the digestive process. Asian cultures have been wise to this fact for a very long time, where in Japan vegetable pickles and in Korea kimchi, fermented cabbage, are eaten daily. These foods help keep the bad bacteria in check and support the immune system. It’s one of the simplest preserving processes and does not require any special kit beyond some decent jars and a bit of fridge space. Once the pickle has been bottled leave it in the kitchen for 3-5 days before refrigerating. Most pickles will keep for 3-6 months in the fridge.

HOW TO MAKE BRINE Make either sweet or sour brine using these recipes: SOUR PICKLE BRINE RECIPE

SWEET PICKLE BRINE RECIPE

Makes: 1.5 ltr

Makes: 1.5 ltr

Combine 750ml distilled white vinegar (or cider vinegar), 750ml water, 3 tbs sea salt and 2 tbs sugar in a large saucepan. Bring to a boil and stir until the salt and sugar is dissolved. Let boil for 2 minutes.

Remove from the heat.

Combine 750ml distilled white vinegar (or cider vinegar), 750ml water, 300g sugar and 1 heaped tbsp sea salt in a large saucepan.

Bring to a boil and stir until the salt and sugar are dissolved. Let boil for 2 minutes. Remove from the heat.

6 ESSENTIAL HERBS & SPICES Great herbs and spices to flavour your pickling brine BAY

DILL

A background of light menthol and tea elevates other flavours.

A light anise aroma great with cucumber and vegetables.

Bay

FEATURED RECIPES Get some inspiration from the great recipes contributed by Kathy and Ray on page 34

MUSTARD SEEDS

CHILLI Direct heat that points up the flavours of sweet vegetables.

French Vegetable

Yellow Beetroot

Kathy Le Brasse, Drogheda Guild

Ray O’Neill Slice of Cake, Dublin 7

Dill

Piquancy and heat that gives depth and a sharp contrast of flavour.

Chilli

TURMERIC

GINGER

Adds a golden hue, earthy fragrance and rounds out flavours.

Adds up front heat and mellow, fragrant warmth to fruit and vegetables.

Turmeric

Mustard

Ginger

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pickling|skills

Peas & herb

Aubergine & Pomegranate

Garlic & Herb

Blanch fresh peas or mangtout for 30 seconds, drain, cool and dry.

Then place in a pickling jar with a handful of fresh tarragon. Cover with the sweet brine, seal and leave for at least 5 days. Great in green salads.

Roast baby aubergines until just tender. Slice in half lengthwise, add to a picking jar with some crushed black peppercorns and the seeds of a pomegranate. Cover in sour pickling brine and seal.

Peel garlic cloves. Blanch for 30 seconds, then dry them.

Place in a jar with sprigs of rosemary or tarragon. Cover in pickling brine and seal.

Use the garlic and the brine in marinades and dressings.

Strawberry & Pepper Fresh ripe strawberries are perfect for pickling. Clean, hull and dry the fruit.

Add to a pickling jar with a handful of cracked black peppercorns and cover in the sweet brine. When you’ve eaten them you will be left with a wonderful strawberry vinegar.

Cucumber & Dill A spicy take on the perennial favourite. Cut pickling cucumbers into quarters lengthwise. Place in a pickling jar with a birds eye chilli, peppercorns, mustard seeds and fronds of fresh dill. Cover in either sweet or sour brine as you prefer.

Chilli A great addition to Middle Eastern dishes. Blanch a selection of chillies in boiling water for 30 seconds, drain, dry and make a small slit in each. Place in a pickling jar and cover with brine and seal.

All recipes available at www.icahomeandliving.ie

ICA Winter 2016_pickles.indd 17

Apple & Pear

Cabbage

Slice apples and unripe pears and rub the cut surfaces with lemon.

Add to a pickling jar with slices of ginger, a few twists of lemon zest and a couple of star anise. Cover with the sweet brine and seal.

Shred a head of Savoy cabbage.

Add a tablespoon of carraway seeds and a tablespoon of sugar to the cabbage and mix well. Pack into a mason jar and cover with the sour brine or rice wine vinegar. Leave for at least 3 days.

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skills|pickling

FRENCH VEGETABLE PICKLE From

Kathy LeBrass, Louth Federation YIELDS 23 JARS

200g green beans, finely chopped 200g carrots, finely chopped 200g cabbage, finely chopped 200g onions, finely chopped 1 bulb of garlic, crushed 4 cm fresh ginger, grated 8 birds eye chillies (very hot) 150ml vegetable oil 150ml brown vinegar 50g turmeric 1 tsp sugar Salt to taste Bring a large pan of salted water to the boil then add the beans, carrots and cabbage.

Cook until just tender then drain and leave to dry on a clean cloth overnight. Mix together the remaining ingredients and check seasoning. Add salt or a little more sugar if necessary. Add in the cooked vegetables and stir well. Pour the mixture into a suitable pickling jar, seal and leave for a week to allow the flavours to develop.

PICKLED YELLOW BEETROOT From

Ray O’Neill, Slice of Cake Café YIELDS 23JARS

1kg yellow/white beetroot - red can be used as an alternative.

100g of shallots 1 tbsp of black peppercorns 1 tbsp of yellow mustard seeds 1 tbsp of coriander seeds 5 whole cloves 2 bay leaves 800ml malt vinegar 150g brown sugar Peel the beetroot and onions then slice as thinly as possible. In the café we use a mandolin but the thin blade from a food processor can be used also. If you have neither of these you can use the blade of a box grater providing it is sharp enough. Heat the spices in a saucepan until lightly toasted. Add the vinegar and sugar and stir until sugar is dissolved. Bring to a simmer. Put the beets and onions into sterilised jars, add 1 tbsp of sea salt and pour the hot pickle over them. Seal and leave to sit in a cool dry place for two weeks.

SPICED CAULIFLOWER From

One from the team, ICA Home & Living YIELDS 2 JARS

1 small cauliflower 1 carrot 1 long red pepper 1 red chilli, sliced 1 knob of ginger, sliced 1 tsp cumin seeds 1 tsp peppercorns 1 tsp curry powder 1 tbsp sugar Break the cauliflower into bite sized florets, peel the carrots and cut into batons 4cm long, cut the red peppers into similar batons. Blanch the cauliflower, red pepper and carrots in boiling, salted water for 1 minute. Drain and dry. When cool pack the vegetables into pickling jars. Mix the chill, cumin seeds, peppercorns, curry powder and sugar with the pickling brine. Ladle over the vegetables and seal the jars.

BASIC BUT IMPORTANT Make sure to sterilise your jars carefully. Always use sea salt not table salt as this contains anti caking agents and ill discolo r the ickle se soft ater or ltered water. If you live in a hard water area boil the water for 15 minutes, then cover and stand overnight. Don’t pickle waxed fruit or vegetables. The vinegar should have at least 5% acidity. Avoid pans or utensils made of copper, iron or zinc as they will discolour vegetables. Place the pickle in glass or ceramic jars. Experiment with different whole spices and herbs. Try using the sweet pickling brine for onions or turnips.

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Stir your senses This heart-warming meal is one that the entire family will enjoy, and the best bit is that it can be made ahead of time.

Catherine Fulvio

3 tbsp flour, seasoned with salt and freshly ground black pepper 600g diced beef 100g diced pancetta 2 medium red onions, finely chopped 3 medium carrots, sliced 2 stalks celery, sliced 2 medium potatoes, diced 2 tbsp tomato puree 300ml good quality craft beer 500ml beef stock 2 medium bay leaves 3 medium sprigs rosemary ½ orange, peel only ½ tsp sugar Rapeseed oil Salt and freshly ground black pepper

Beef & Beer oven casserole Preheat the Whirlpool oven to 180°C/fan 160°C/gas 4.

Place the flour, salt and freshly ground black pepper into a medium size plastic bag. Add the diced beef and shake until the meat is lightly coated with seasoned flour. Dust off the excess flour. Heat the oil a medium size oven proof casserole on the hob and add the meat in batches. Brown the beef on all sides before transferring to a clean plate. Then add the onions, carrots, celery, potatoes and stir in the tomato puree, cook for 2 minutes, stirring from time to time.

Return the seared beef to the casserole, pour over the beer and stock. Add the bay leaf, sprigs of rosemary, sugar and orange peel. Bring to the boil. Check the seasoning, adding salt and freshly ground black pepper if required.Season with salt and freshly ground black pepper and place the lid on the casserole, transfer to the preheated oven for 2 hours or until the beef is tender. Stir often and once the beef is tender, remove the bay leaves, orange peel and rosemary sprigs. Check the seasoning, adding salt and freshly ground black pepper if required. Allow to stand for about 5 to 6 minutes with the lid on before serving with garlic mashed potatoes.

Tip: Add ½ tsp crushed cumin seeds and ½ tsp paprika for that extra warm flavour.

22 Stores | www.did.ie For Service, choice and value ICW.indd 2 240122_1C_DID_ICA.indd 1

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02/12/2016

food|store

Olives

All you need to know These magic morsels of Mediterranean goodness make an amazing addition to an anti-pasto platter, add savoury depth to stews, are the perfect bite to nibble with an aperitif and if you’re lucky enough to be Turkish you probably eat them for breakfast. Here’s our guide to the unique qualities and flavours of the best olives for every occasion.

2

4

FLAVOUR: Firm bite with crunch from the almond. Big, ell ro nded ttery fla o r eet if marinated in oli e oil USE IN cellent a etiti e oli e ith Man illa sherry or a cris hite ine er e ith hallo mi, gs and a dri le of honey.

FLAVOUR: South American oli es c red in rine then red ine and oli e oil old, itter fla o r and icy flesh USE IN er e ith a oard of charcuterie and a full-bodied red ine lternati ely add to asta ith toasted ine n ts, l m golden raisins, ca ers and a good gl g of oli e oil

3

5

6

7

8

FLAVOUR: irm fleshed, shar anish oli es, cracked and marinated ith fresh chillies and her s USE IN: y ically ser ed as a ta as ith a glass of chilled dry sherry these oli es are also great ser ed ith Manchego cheese and mem rillo

FLAVOUR: ense, creamy flesh ith a treacly fla o r and aromatic orange est USE IN: elicio s ith fennel salad or rosemary foccacia read at ith ra on ec hite ine or a glass of raisiny lorosso sherry erfection

SPANISH OLIVES WITH CHILI

ALFONSO OLIVES

SALENTINA OLIVES WITH ORANGE

9

NIÇOISE OLIVES

FLAVOUR: Tiny Southern French oli es ith a nchy, her al fla o r and a li orice edge USE IN n essential ingredient in i oise salad and ta enade hey add i ancy to issaladi re, an onion and ancho y tart o erf l enough to match beer or red wine.

PICHOLINE OLIVES

MARMARABIRLIK OLIVES PRESERVED IN SALT

FLAVOUR: or edo sha ed rench oli es ith a arm, n tty fla o r and cris , crunchy texture.

USE IN hey add a sa o ry edge to ro en al ste s ith lam or ra it ally good in tomato ased ste of e ers and a ergine

FLAVOUR: Grown in northern rkey these oli es ha e a rich, intense fla o r ith hints of fr ity s eetness nderscoring the salt cure. USE IN y ically eaten as art of a rkish reakfast ith tomatoes, h mm s, cheese and reads lmost eno gh to make yo a morning erson!

PERFECT PARTNERS DRY WHITES

Rizzardi Pinot Grigio €10.95

PATERNO OLIVES WITH PARSLEY

FLAVOUR: Rich golden oli es that are cracked and dressed in oil and arsley gi ing them a grassy, her al fla o r ith a slightly itter edge USE IN er e as a side dish th drinks or in a frisse salad ith aln ts and ecorino cheese

CASTELVETRANO

FLAVOUR: Hugely popular in taly these right green ea ties from astel etrano in icily are s eet, meaty and mild in fla o r lso kno n as ocerella USE IN deal as art of an anti asto latter ith ham, shee s milk cheese roast e ers and a cris white wine.

Cool and refreshing whites for an aperitif try a Pouilly Fumé, Jura on Sec or Pinot Grigio; with olives and antipasto platters choose a Reisling or a Pecorino.

ROUNDED REDS Olives pair well with most red wines. Merlot, and Chianti are great with anti-pasto platters. Pinot Noir or Barolo are terrific with stews containing olives.

Lustau Papirusa Manzanilla Half Bottle €13.95

GREEK OLIVES FILLED WITH ALMONDS

Quinta Foz de Arouce Red €14.95

1

SHERRY Fino is pale, light — serve chlled with nutty green olives. Manzanillla is delicate and bone dry, serve cool with salty olives or toasted salted almonds.

Olorosso is a darker, golden sherry with a flavour of rasins great with sticky, dry cured black olives.

20 | ICA HOME & LIVING | WINTER 2016

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store|food The Olive Tree The olive tree originated in Persia 7,000 years ago, spreading across Europe and the Middle East before being brought to the Americas by the adventuring Spanish missionaries. Its ability to withstand adverse weather extremes makes it valuable as a farmed tree providing fruit and oil. Olive oil is rated today for its health ene ts t ancient c lt res held it in e ally high esteem the ncient reeks sed it as ody lotion and conditioner; Egyptians buried olive branches with Pharos; The Israelites used it to anoint their priests and the Ancient Romans feasted on the fruit and made the oil an integral part of their diet. The olive branch is a symbol for peace making, while it’s a lovely gesture I’d personally prefer a decent jar of olives!

WINTER 2016 | ICA HOME & LIVING | 21

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commercial profile

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easonal

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nfluen a flu is a highly infectious acute respiratory illness caused by the flu virus. lu affects people of all ages, ith outbrea s occurring almost every year. lu symptoms come on suddenly ith a fever, muscle aches, headache and fatigue. his is different from a cold hich is a much less severe illness compared to flu. cold usually starts gradually ith a sore throat and a bloc ed or runny nose. ymptoms of a cold are generally mild compared to flu. n some instances, flu can be severe and can cause serious illness and death. erious breathing complications can develop, including pneumonia and bronchitis, to hich older people and those ith certain chronic medical conditions are particularly susceptible. ome people may need hospital treatment and a number of people die from flu each inter. ach year the seasonal annual flu vaccine contains three common flu virus strains. he flu virus changes each year this is hy a ne flu vaccine has to be given each year. he best ay to prevent flu is to get the flu vaccine. he vaccine is recommended for all those years of age and over those ith long term medical conditions e.g. heart or lung disease all frontline healthcare or ers including carers accination should ideally be underta en in late eptember or ctober each year. lu vaccines have been used for more than years orld ide and are very safe. lu vaccine contains illed or inactivated viruses and therefore cannot cause flu. t does, ho ever, ta e 1 1 days for the vaccine to start protecting you against flu.

lu vaccines have been used for more than years orld ide and are very safe.

he vaccine and consultation are free to those ithin the recommended groups ho have a edical ard or isit ard. s charge a consultation fee for seasonal flu vaccine to those ho do not have a edical ard or isit ard. ore information is available , ublic Health Nurse or pharmacist.

PNEUMOCOCCAL VACCINE

WWW.IMMUNISATION.IE PROVIDES DETAILS ABOUT FLU VACCINATION, ALONG WITH ANSWERS TO ANY QUESTIONS YOU MAY HAVE ABOUT FLU.

f you are over or have a long term medical condition you should also as your doctor about the pneumococcal vaccine hich protects against pneumonia, if you have not previously received it. ou can get the flu vaccine at the same time as your pneumococcal vaccine.

90 | ICA HOME & LIVING | WINTER 2016

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29/09/2016 24/11/2016 09:02 16:28

Coconut hats with pin a co l ad a

food|baking

Light

&DARK

Spread your wings this Christmas and create some heavenly treats that are ethereal and light yet wickedly indulgent.

24 | ICA HOME & LIVING | WINTER 2016

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Ch

ris tm a

s

Walking in a winter wonderland

e nat a r g Pome

f va o l pav

or

WINTER 2016 | ICA HOME & LIVING | 25

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food|baking PINA COLADA COCONUT HATS

POMEGRANATE PAVLOVA

FESTIVE CARAMEL CHEESECAKES

80ml cream 400g white chocolate, pieces or buttons 20ml rum or Malibu 50g crystalised pineapple, chopped finely 100g dessicated sweet coconut, plus a little extra Sliver balls to decorate

8 large egg whites 500g caster sugar 1 tbsp cornflour 2 tsp white vinegar 3-4 pomegranates 250ml cream 2 tbs icing sugar

FOR THE BASES: Cooking spray 350g digestive biscuits, crushed 150g unsalted butter, melted 3 tbsp soft brown sugar

Melt 300g of the chocolate over a bain-marie. Slowly add the cream stirring gently until incorporated. Soak the coconut and pineapple pieces in the rum or Malibu then add to the cream and stir well. Allow it to cool until firm, then scoop out with a soup-spoon and shape into a hat or bell shape. Roll in the extra coconut and chill for an hour. Meanwhile, melt the remaining chocolate in a small deep bowl. Dip each hat into the chocolate and stand on a wire rack to set. Decorate the top with a silver ball.

ICA TIP The Pina Colada tr ffles make a great gift o can make different ersions de ending on the reci ients fa o rite cocktail or ti le ry candied orange ith Tia Maria and dark chocolate Milk chocolate ith mint and Baileys; ark, salted chocolate ith candied lemon and Tequila; hite chocolate ith dried strawberries and Vanilla Vodka k e ll lea e the rest to yo !

Make it yourself

In a clean dry bowl, whisk the egg whites to stiff peaks. Slowly whisk in the caster sugar one tablespoon at time until it is all incorporated and the mix is stiff and glossy. Sieve in the cornflour, followed by the vinegar and fold in gently. On a baking sheet lined with parchment draw a circle the size of a dinner plate. Pile the meringue mix into the centre and spread it out to fill the circle.

Alternatively, you can use a piping bag to create a fancier base. Bake in a pre-heated oven 150°C/130°C fan for 50 minutes until crisp on the outside but still marshmallow like within. Remove from the oven and cool on a wire rack. Meanwhile, deseed the pomegranates and collect any juice that’s released. Place / of the seeds in a saucepan with / of the icing sugar and heat gently until the seeds have released all of their juice and the sugar has dissolved.

Strain the juice and allow to cool.

Whip the cream with 1 tsp of the remaining icing sugar and a few drops of vanilla extract. Pile the whipped cream in the centre of the meringue base and drizzle over the cooled pomegranate juice. Sprinkle over the remaining pomegranate seeds and some icing sugar and serve.

Dulce de Leche You can buy this or make your own as follows: Heat oven to 220°C. Place a rack or shelf in middle. Pour 400ml of sweetened condensed milk into a 23cm wide, deep pie dish and cover tightly with foil. Place the plate in a roasting pan and add enough hot water to pan to reach halfway up pie dish. Place on the middle shelf and bake for 45 minutes. Check the water level and top-up if necessary, then bake for 45 minutes more. The milk will have cooked to a thick folden caramel. Remove from the oven and cool, uncovered. Makes about 300ml.

FOR THE FILLING: 450g cream cheese, room temp.

110g golden caster sugar 3 medium eggs 2 tbsp cornflour ½ tsp vanilla extract FOR THE CARAMEL: 300g dulce de leche (or see make it yourself below) TO SERVE: 200 ml whipping cream 6 small white chocolate stars Icing sugar

FOR THE BASES: Preheat the oven to 180°C. Spray the insides of four individual ramekins, approximately 8 cm in diameter, with cooking spray. Combine all the ingredients for the bases in a large mixing bowl, stirring well until the mixture resembles wet sand. Use a tablespoon to pack half the mixture into the bases of the prepared ramekins. Place the ramekins on a baking tray and bake for about 10 minutes until the bases are golden-brown and set. Remove from the oven and set aside until needed. Keep the remaining base mixture covered to one side.

FOR THE FILLING: Beat together the cream cheese with the caster sugar in a large mixing bowl until smooth and creamy, about 2-3 minutes. Beat in the eggs, one by one, until thoroughly incorporated. Add the cornflour and vanilla extract, and beat again until well-incorporated, about 1 minute. Divide the mixture between the ramekins. Place the ramekins in a roasting tray lined with a tea towel. Fill the tray with enough hot water to come halfway up the sides of the ramekins.

FOR THE CARAMEL: Use a warm tablespoon to spoon the dulce de leche over the cheesecake fillings in the ramekins.

Carefully spoon the reserved base mixture over the top of the caramel. Bake the cheesecakes for about 45-55 minutes until golden-brown on top and puffed around the edges. Remove from the oven and then remove the cheesecakes from the water. Loosely cover with clingfilm and chill overnight.

TO SERVE: The next day, remove the cheesecakes from the fridge and carefully turn out from their ramekins. Whip the cream until softly peaked in a mixing bowl. Spoon on top of the cheesecakes before topping with a chocolate star and dusting lightly with icing sugar.

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‘tis the season to be jolly

Festive car a

k eca

mel che es

es WINTER 2016 | ICA HOME & LIVING | 27

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food|baking

Chocol ate m o

usse

cak e

It’s beginning to look a lot like Christmas

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r No

dic

bu

nd tc

a ke

WINTER 2016 | ICA HOME & LIVING | 29

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food|baking CHOCOLATE MOUSSE CAKE

Masterclass!

FOR THE CAKE LAYER 110g plain flour 60g cocoa powder 1 pinch salt ½ tsp baking powder 120g unsalted butter, cubed 240g caster sugar 2 large eggs, at room temperature 1 tsp vanilla extract FOR THE CHOCOLATE MOUSSE 600g dark chocolate, at least 70% cocoa solids, finely chopped 900ml double cream ½ tsp salt 75ml water 5 tsp powdered gelatin FOR THE COLLAR 200g dark chocolate, at least 70% cocoa solids, finely chopped 2 tbsp coconut oil TO SERVE 400g red seedless grapes 140g blueberries Icing sugar FOR THE CAKE LAYER: Preheat the oven to 180°C/160° fan. Grease and line a high-sided 20 cm spring-form cake tin with greaseproof paper. Combine the flour, cocoa powder, salt, and baking powder in a large mixing bowl.

Stir well and set aside. Melt the butter in a saucepan set over a medium heat. Add the sugar and continue cooking until the sugar dissolves. Remove from the heat and leave to cool for 10 minutes. After 10 minutes, beat the eggs and vanilla extract into the butter and sugar mixture. Add the dry ingredients, folding thoroughly until you have a smooth, even batter. Spoon the mix into the prepared tin, smoothing the top flat. Rap the tin a few times on a flat work surface before baking until risen and dry to the touch, about 20 minutes; a cake tester should come out clean from its centre. Remove to a wire rack to cool.

FOR THE CHOCOLATE MOUSSE: Combine the chocolate with 400ml of the cream and the salt in a large heatproof bowl. Set over a half-filled saucepan of simmering water, stirring occasionally until melted. Remove from the heat and leave to cool to room tem-

perature, stirring from time to time, until it reaches room temperature. In the meantime, pour 75ml water into a small bowl. Sprinkle over the gelatin and leave undisturbed. Once the melted chocolate is at room temperature, warm the gelatin water in a microwave for 15-20 seconds on high. Remove and stir well until the gelatin has dissolved. Add the gelatin to the chocolate mixture, stirring well to incorporate. Whip the remaining cream to soft peaks in a separate mixing bowl. Fold into the chocolate mixture in two additions.

Spoon it on top of the baked cake layer, smoothing the top flat. Cover the tin and chill for 4 hours until the mousse has set.

Once set, freeze for 30 minutes to firm up.

FOR THE COLLAR: Cut a 10cm wide strip of acetate at least 70cm in length. Combine the chocolate and coconut oil in a heatproof bowl set over a half-filled saucepan of simmering water, stirring occasionally until melted. When ready, remove from the heat and leave to cool for 10 minutes. Use a clean pastry brush to paint the melted chocolate onto the acetate, covering it completely; line your work surface with sheets of newspaper to prevent too much mess. Carefully turn out the mousse cake from its tin. Wrap the chocolate side of the acetate collar around the side of the cake, overlapping it when the seams meet. Return the cake to the fridge for a further 30 minutes until the collar has set.

TO SERVE: Roll some of the blueberries in any remaining melted chocolate. Leave to set on a lined tray. Remove the cake from the fridge when ready and carefully peel away the acetate. Arrange the grapes and blueberries on top of the cake, dusting lightly with icing sugar before serving.

ICA TIP For presentation purposes, you can keep the acetate paper attached until just before you slice and serve the cake.

ICA TIP Add blueberries and grated orange zest or candied lemon and crystalised ginger for an alternative bundt cake.

Chocoholics can replace 0g of the flo r ith cocoa powder for a luscious chocolate version.

NORDIC BUNDT CAKE 225g butter 350g plain flour 450g sugar 6 eggs 1 tsp baking powder 1 lemon, zest and juice 150ml natural yogurt Grease a 32cm bundt pan and dust with flour. Pre-heat to oven to 180°C. In a large bowl sieve the flour baking power. Beat the butter and sugar together using an electric whisk until pale and fluffy and then add the eggs one at a time until combined. Mix in the yoghurt and lemon juice. Then beat the flour in a tbsp. at a time until you have a thick, smooth batter. Pour the batter into the mould and bake in the oven for 50-60 minutes. Remove from the oven and gently tap out of the mould onto a wire rack and leave to cook. Place on a serving platter and dust with icing sugar and a little more lemon zest.

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12

12 chefs|skills

Chefs of

Christmas

OUR CHRISTMAS GIFT TO THE FANTASTIC WOMEN OF THE ICA WHO HAVE KEPT US ENTHRALLED, ENTERTAINED AND EXCITED THIS YEAR IS A BEAUTIFUL RECIPE COLLECTION BY 12 OF IRELAND’S BEST CHEFS. ENJOY! WINTER 2016 | ICA HOME & LIVING | 33

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skills|12 chefs Ryan Stringer

ELY WINE BAR, DUBLIN

Born in Dungannon, Co Tyrone, Ryan began cooking at 17. He gained international experience working in the Hilton Hotel in Pittsburgh, USA, Sardinia, Italy and spent a year as sous chef in Sydney, Australia. On his return he took the helm as head chef for Michael Deane in Belfast before moving to Ely Wine Bar in Dublin where he has presided over the kitchen for a decade. Ryan keeps his skills up to date with regular stages at top international restaurants including Cakebread Cellars in Napa, California; Raymond Blanc’s Michelin 2-star Le Manoir aux Quat’Saisons in Oxford, England and the renowned noma Copenhagen where he assisted with their new venture — Noma 108.

SALT-BAKED CANDY STRIPE BEETROOT

MAtt Fuller

BOQUERIA, DUBLIN

From as young as 11 years Matt knew that he wanted to be a great chef and started helping in his mother’s restaurant. Following that he trained in restaurants including L’Ecrivain and Peacock Alley before heading to Spain to gain further experience. Since his return in 2010 he won a nomination for Chef of the Year while in Salon Des Saveurs before opening Boqueria, initially in Dublin city before expanding to a new venue in Howth.

ROASTED VENISON HAUNCH WITH CELERIAC & SMOKED BACON TERRINE, ROAST PEARS, BROCCOLI PUREE 1kg venison haunch Whole head of celeriac 150g smoked bacon, thinly sliced 1 head broccoli 1 pear Salt Olive oil

CELERIAC TERRINE: Slice celeriac thinly and layer with the smoked bacon in a loaf tin and roast at 180°C for 1 hour. Remove from the oven, allow to cool then cover with cling film and put a weight of at least 2kg on top to ensure the terrine holds its shape.

BROCCOLI PUREE: Roughly chop whole broccoli, including the stem, boil for 1 minute or so until tender, then blend with some of the cooking water. Pear: Peel, core and cut into eighths. Sprinkle with salt and olive oil. Roast for 25 minutes at 180°C. VENISON: Fry in pan until golden on all sides. Put into a hot oven at 180°C for 20 minutes. Remove from the oven and the roasting tray, leave to rest for 15 minutes. Return to the hot oven for 5 mins before serving.

TO SERVE: Take a slice of terrine and heat it in the oven with the venison and pears. Reheat the broccoli puree in a pot. Plate to your own design.

Irish beets are delicious and I love the earthy flavours they add to a dish; you can keep these flavours when you bake them in their skins. In fact, most root vegetables are great prepared like this. Salt baking is a cooking method I perfected while at Noma 108 in Copenhagen.

300g flour 125g sea salt (fine salt will also do) 125g water 300g candy stripe beetroot (if you cannot get a large one, smaller ones will work too) Mix the salt and flour together and slowly incorporate the water. Use your hands to make the pastry as you will be able to sense when there is enough water and the pastry is ready. Wash but do not peel the beetroot, just remove the scraggly bits at either end and dry the beets. Roll your pastry into a ball and place in the middle of a large sheet of greaseproof paper on a large, flat surface. Push the pastry down in the centre a little and place another large sheet on top. With a rolling pin, roll your pastry into an even circle by turning the sheets until it is about half a centimetre thick (the paper saves you wasting flour over the surface and having to clean up the mess you’re left with). Remove the top layer of greaseproof paper and place the beetroot in the centre, root end up, and gently bring up the pastry at all sides and encapsulate the root. Make sure to push out any air pockets as this will cause your pastry to tear whilst baking and allow the trapped steam to escape. Transfer the bottom sheet of greaseproof and the pastry to a preheated oven of 1,800C and bake for one hour. Once done, remove and allow to rest for half an hour at room temperature. Remove the pastry by cracking open, like ripping a loaf of bread, and cut the beet as you wish - I like to keep the skin on but you can remove if you desire.

I like to garnish it with natural yoghurt, pickled beets, radish, blackberries and micro cress.

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skills|12 chefs JP McMahon ANIAR, GALWAY

JP McMahon is a chef, restaurateur and author. He is culinary director of the Eat Galway restaurant group which comprises Aniar, Cava Bodega and Eat Gastropub. He also runs the Aniar Boutique Cookery School. Aniar has been awarded a Michelin star every year since 2013. JP is the founder and director of Food On The Edge, the two-day international food symposium in Galway, which was awarded Food Event of the Year 2015

by John and Sally McKenna. He is also director, founder and current chair of Galway Food Festival.

PAN SEARED JOHN DORY, SAUTÉED SHIITAKE MUSHROOMS, BABY GEM PUREE & SAMPHIRE What I really love about this dish is the seasonal, foraged ingredients and stunningly fresh John Dory simply panseared with good Irish butter.

Bryan Mc Carthy GREENES, CORK

Bryan McCarthy is head chef at award-winning Greenes Restaurant in Cork city.

Greenes won Best Restaurant in Munster at the Food & Wine Awards 2016. Bryan believes in using only local, foraged, wild and organic ingredients where possible, sourced from as close as possible from the surrounding geographical area. The result is a menu that showcases the best of local, in-season ingredients, produced by passionate farmers, growers and food producers. Bryan and his team regularly forage for ingredients, and use experienced wild food foragers for land and sea ingredients.

1 large John Dory, filleted, 700-900g (ask your fishmonger to do this for you) 150g samphire (available in the English market or forage your own) 150g Ballyhoura mountain shiitake mushrooms, sliced

250ml dashi or 250ml fish stock 50ml white wine 1 shallot diced 50ml cream 2 heads of baby gem lettuce 25g butter

Bring a pot of salted water to the boil for blanching the vegetables. Have a bowl of ice water ready for cooling the vegetables quickly and preserving their colour and flavour. Blanch the baby gem for 30 seconds and cool in the ice water. Squeeze out the excess water and roughly chop. Blanch the samphire for 1 minute and cool in the ice water. Sauté the shallot until soft, add the white wine and reduce by 50 per cent. Add the dashi and reduce by 50 per cent. Add the cream, bring to the boil and cook for 2 minutes. Allow to cool, then put in a jug blender.

Add the baby gem and blend to a fine purée. Heat up a non-stick pan. Pat dry the skin of the fish and season the flesh side with salt and white pepper. Add a little oil to the pan and sear the fish skin side down, applying pressure to keep the skin flat. Cook for 4-6 minutes until golden brown and crisp. Turn over and cook for 1 minute on the flesh side. Allow to rest. Add the mushrooms to the pan and sauté with the butter for 3 minutes. Add the samphire and heat through. Arrange all of the ingredients on the plate as shown.

CELERIAC, CHANTERELLE, ONION CELERIAC & CHANTERELLES 1 small celeriac, topped and tailed 50g yellow chanterelles 100g butter 10g ramsons (salted garlic seed-heads) Some fresh rosemary and thyme Sea salt FOR THE ONION SAUCE 6 small organic onions, peeled and sliced 500ml chicken stock 50ml rapeseed oil Sea salt To make the onion sauce, roast the onions with the oil in a hot oven until nicely caramelised.

Transfer the onions into a colander and drain off the excess oil. Place the onions in a pot with the chicken stock and simmer for 1 hour. Strain the onions from the stock and reduce by half or until the consistency of a loose glaze. Season to taste. For the celeriac, place the celeriac into simmering water and cook for 1 hour or until you can pass a knife through the vegetable.

Warm half the butter in the pan and fry the whole celeriac. You’ll need to baste the celeriac continually. Add in the thyme and rosemary.

Allow the butter to become quite nutty but not black. Baste until the colour of the celeriac is beautifully brown. Remove from the frying pan and rest. Fry the mushroom briefly in the remaining butter with some thyme. Season to taste. To serve, place a wedge of celeriac in a warm bowl. Arrange a few mushrooms around the celeriac. Garnish with some ramsons and finish with some onion sauce.

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SCALLOPS, MUSSELS, BUTTERMILK, LEEK We use buttermilk in Aniar to give acidity to dishes. Shellfish is in season over the winter, the buttermilk pairs well with the shellfish to create a balanced dish.

SCALLOPS 8 scallops, roe removed Sea salt LEEKS & WILD GARLIC 4 wild leeks (you can use baby leeks or scallions instead) Wild garlic flowers OYSTER MAYONNAISE 4 oysters, opened juice reserved 200ml light rapeseed oil Sea salt

MUSSELS 500g wild mussels Onion, chopped Garlic, minced 2 sprigs of thyme 150ml white wine BUTTERMILK FOAM 200ml cream 100ml buttermilk 200ml mussel stock 3 gelatine leaves Sea salt

Cook the mussels in the white wine, onion, garlic and thyme until they open.

Strain and reserve the juice. To make the buttermilk foam, warm the stock and cream. Bloom the gelatine and dissolve into the mix. Add the buttermilk, season and pour into a siphon gun and charge twice. Keep warm. To make the oyster mayonnaise, place the four oysters with their juices in a plastic container. With the aid of a blender, emulsify the oil into the oyster. Season to taste. Cut the leeks in three. Poach in simmering water until soft. Place on a ripped grill and char. Pan fry the scallops in hot oil until one side is brown and crispy. Turn over in the pan and add some butter. Reduce heat and baste the scallops until they are cooked. Ensure the scallop is still translucent in the centre. To serve, place the grilled leaks on the plate. Add a little oyster mayonnaise. Arrange two scallops around the leeks.

Warm the mussels and dress around the leek. Finish with the buttermilk sauce.

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Ray O’Neill SLICE, DUBLIN

Ray O’Neill took a leap of faith and decided to back his passion and ditch his job in online advertising to immerse himself in the residential cookery course in Ballymaloe Cookery School. Here he developed his appreciation and understanding of food, learning everything from milking cows to gathering herbs.

Since then he’s never looked back. Ray then took a job as a chef in the Cake Café in Dublin before taking over as manager and later opening SLICE in Stoneybatter, Dublin 7 with business partner Marcello. Two-and-a half years later Slice is well established on the local café scene serving largely organic food with a menu based on seasonal produce from organic farmer Jenny McNally.

SARDINE AND SUN-DRIED TOMATO PATÉ WITH A POACHED EGG AND FRESH DILL PATÉ An easy to prepare dish that would make a perfect for relaxed lunch, watching a movie or recovering from a Christmas party. You can make the salad cream in advance and have it in the fridge to serve with cold meats or salads. The paté recipe is also great for canapés. Simply replace the sourdough toast with small rounds of toasted crusty baguette, squares of wholemeal bread or buckwheat blinis. You could also top with poached quails’ eggs, a sliver of dill-pickled cucumber or lemon zest.

2 tins of good quality sardines, we use Portuguese 2 tbsp home-made salad cream (recipe below) 40g sun-dried tomatoes Dill – three sprigs, plus extra to garnish Juice of half a lemon 1 clove of garlic 2 tbsp soft butter Sea salt, pepper TO SERVE: Sourdough toast salad leaves Drain both tins of sardines and mash in a bowl with a fork. Cut the sun-dried tomatoes and dill quite fine and add. Grate the garlic clove with a fine grater.

Add lemon juice, butter and salad cream. Season with salt and pepper to taste. Serve on some crusty sourdough bread with a poach egg and a sprig of dill on top with some salad leaves and more salad cream on the side.

SALAD CREAM We use this recipe in the café on many dishes including our honey-baked ham with fennel and apple slaw sandwich. It is great as a topping on any sandwich as it gives a real kick of flavour to most ingredients.

1tbsp plain flour 4 tbsp caster sugar 1 tbsp English mustard powder 2 eggs 150ml single cream 100ml white wine vinegar Juice of ½ lemon Combine the flour sugar mustard and eggs in a steel bowl over a pot of boiling water. Whisk continuously until the mixture coats the back of a spoon. Then add the remaining ingredients and continue whisking until it thickens.

Allow to cool, bottle and store in the fridge.

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12 chefs|skills ST. STEPHEN’S DAY GOOSE SOUP I love cooking goose at Christmas because it’s more traditional than turkey. There is nothing more Christmassy than the smell of a goose cooking in the oven on a cold Christmas Day with a big fire lit! It is a very expensive bird so it’s really important to make the most of it. This is a simple recipe with loads of flavour that uses ingredients that people have at Christmas such as the fresh herbs and cream. A rich, warming soup to keep the whole family happy on a lazy St Stephen’s Day! Carcass of goose 2 onions, peeled and chopped 1/2 head of celery, chopped 1 butternut squash, peeled and diced 1 bulb of fennel Rendered goose fat from roasting bird Faggot of herbs (sage, thyme, bay) 200ml double cream Salt and pepper Watercress or lamb’s lettuce to garnish

Cover the goose carcass in a big pot of water and simmer for 90 minutes skimming off the fat regularly. Cool to room temperature then strain and keep the stock and pick all the bits of remaining meat off the carcass. Use a good spoonful of the goose fat to sweat the onion, fennel and celery until translucent, season lightly then add the butternut squash and cook for a further 3 minutes.

Add the stock and herbs and cook out for 1 hour. Remove the herbs and blend with a hand mixer or in a food processor until nice and smooth, finish with the double cream and add the flaked goose meat. Adjust the seasoning with salt and pepper. Serve with ham and cranberry sandwich.

Ultan Cooke

CLIODHNA PRENDERGAST

BALLYNAHINCH CASTLE HOTEL, GALWAY Ultan Cooke is a name familiar to those interested in the world of food, having been the chef at Aniar in Galway during the time it retained its Michelin star over the past two years. He took over as head chef at Ballynahinch Castle Hotel in August 2015, running The Owenmore and The Fisherman’s Pub. Both serve a selection of the most authentic ingredients the area provides.

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skills|12 chefs Catherine Fulvio

BALLYKNOCKEN HOUSE & COOKERY SCHOOL, WICKLOW

Catherine Fulvio is the proprietor of Ballyknocken House & Cookery School, County Wicklow, and one of Ireland’s top television culinary stars. Her previous books, Catherine’s Italian Kitchen, Catherine’s Family Kitchen, Eat Like an Italian, Bake Like an Italian and The Weekend Chef, were all bestsellers. Born and raised in Ireland and married to an Italian, Catherine’s books always reflect this match-made-in-heaven by using easily accessible Irish ingredients assembled with Italian flair. Catherine also appears on ABC’s Today Show USA and BBC1’s Saturday Kitchen.

WINTER RABBIT CASSEROLE

Randy Lewis

CHEFPATRON OF RANDADDY’S, LAHINCH, CO CLARE

Randy Lewis is a 37-year-old chef from Alberta, Canada, who has set up home and business in Lahinch, Co Clare, where he is chef-patron of Randaddy’s popular beach-front restaurant. It’s here where Randy applies his self-described “easy-ass” approach to cooking casual flavoursome food using only natural ingredients, plus a large pinch of love. Cooking and travel are Randy’s chief passions and it’s “casual world dining” that’s on the menu at Randaddy’s. Randy has cooked his way across the world, starting in Australia in 2001, then winding his way across the USA, Brazil, Ecuador and Mexico, next hopping across to India, Thailand and Vietnam, then stopping off in Morocco before lowering anchor in November 2005 in the west of Ireland in Lahinch, Co Clare. You could say that the world is Randy’s oyster. Randy’s goals are to teach and make people comfortable with what real casual dining is all about, including on his Randaddy’s YouTube channel.

ASIAN BEEF STEW, Serves 4, Approx 1h “This is a unique take on a traditional beef stew using some Japanese ingredients instead of red wine such as rice wine vinegar and mirin. It’s a great winter dish as it’s comforting and it spices you up.”

500g large diced beef steak 1 large chopped yellow onion 4 crushed cloves garlic 1 tsp of cumin seed Few sprigs of thyme 1 sliced chili with seeds

1 punnet of whole cherry tomatoes 100g of shiitake mushrooms 2 large sweet potatoes 1 cup of chicken stock 60ml of rice wine vinegar 60ml of mirin

Pre-heat a saucepan, add the diced beef steak and sear until browned. Searing the beef will hold all of the meat together and keep the juices in. Then add the chopped onion, garlic, cumin, thyme, and chili, and sauté until the onions are browned. This will bring the natural sugars out. Add the cherry tomatoes, shiitake mushrooms, sweet potato, rice wine, mirin and chicken stock. Cover and simmer for approx 40 mins approx or until the beef is tender.

2 rabbits, portioned (ask your butcher to do this) 2 tbsp flour, seasoned with salt, freshly ground black pepper and ¼ tsp of cumin Rapeseed oil, for frying 100g smoked bacon, diced 1 onion, diced 2 garlic cloves, chopped 3 medium sprigs of rosemary 1 celery stick, sliced 1 yellow pepper, deseeded and sliced 2 bay leaves 250ml pear cider 300ml vegetable stock Salt and freshly ground black pepper 1 pear, sliced into thin wedges and sautéed in a little butter Bay leaves, to garnish Dust the rabbit portions in the seasoned flour. Heat some oil in a casserole dish over a medium heat and add the rabbit portions. Sear on all sides and set aside on a clean plate. Add the bacon to the casserole dish and cook until crispy. Transfer to a clean plate. Heat a little more oil and add the onion, garlic, rosemary and celery and sauté for about 3 minutes. Stir the yellow pepper slices and bay leaves into the casserole and cook for 5 minutes before adding the pear cider and cooking for a further 5 minutes.

Return the rabbit to the casserole and pour over the vegetable stock.

Season with salt and freshly ground black pepper and simmer slowly for about 1 hour, stirring from time to time. Serve with mustard and spinach mash and some pear wedges on top, garnished with bay leaves.

MUSTARD AND SPINACH MASH 7 medium potatoes, peeled and roughly diced 100ml milk 3 tbsp butter 1 tsp wholegrain mustard Salt and freshly ground black pepper Generous handful young spinach leaves, roughly shredded Place the diced potatoes into a steamer and cook until softened: this will take about 15 to 18 minutes. While still hot, press the potatoes through a potato ricer. Heat the milk, butter, mustard, salt and freshly-ground black pepper together (if you do this in a microwave, it will save time). Pour the hot milk and butter over the potatoes and fold in gently. The mix should be soft, so add more milk if necessary. Check the seasoning, adding salt and freshly ground black pepper as required. Fold in the roughly chopped spinach. Ideally it should be served immediately, but you can keep it warm for about 30 minutes over a bain-marie. To do this, spoon the mash into a bowl, cover and place over a saucepan of barely simmering water.

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HARRY WEIR

12 chefs|skills

Rabbit is very popular in Sicily, where my husband is from, and my dad often tells of how he enjoyed my grandmother’s rabbit stew. It’s something that has lost popularity in Ireland but seems to be making a comeback. Many butchers stock rabbit nowadays. If rabbit isn’t to your liking, try this recipe with chicken or pork. Serve it with mustard and spinach mash.

The nation’s staple is mash so it has to be done right – no lumps! – and that means getting yourself a potato ricer: it’s the best gadget that I have in my kitchen.

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Jess Murphy

KAI, GALWAY

It’s been a long road to getting to Galway and to Kai for Jess Murphy, who left New Zealand at 20 with $1,500 and a suitcase. Having wanted to be a chef since she was 9 Jess has achieved this and then some.

Kai, her own restaurant where she works as head chef, has been named as one of the top 50 places to visit and in the top 3 places to eat in the world by Lonely Planet magazine. Not content with this achievement and stacking up accolades along the way, Jess co-founded Athru 2016, a conference held in Galway that aims to empower women in the culinary arts; she is also a EURO-TOQUES IRELAND ambassador chef.

KAI PAVOLVA Pavlova a light and airy meringue cake that is crisp on the outside and moist on the inside.

Topped with whipped cream and seasonal fresh fruit, this gluten-free dessert is perfect for a Christmas day. Topped with red currents, blackberries , or poached pears or additional cranberries. I don’t mind if it’s not 100 per cent as long as the taste and the flavours are there.

But you get that by buying quality. What we get is the Rolls-Royce of ingredients.

4 egg whites 1/4 tsp cream of tartar 220g caster sugar 4 tsp cornflour 2 tsp vinegar 1 tsp vanilla extract Fruits of your choice for topping Whipped cream for topping Preheat the oven to 121°C. Put the egg whites and cream of tartar into a clean bowl and beat until the mixture forms stiff peaks but is not dry. Gradually beat in three-quarters of the sugar, about 2 tbsp at a time, beating well after each addition. Fold in the remaining sugar. The mixture should be thick and glossy. Sift in the cornflour and add the vinegar and vanilla. Beat on a low speed only to combine. Line a baking sheet with parchment paper. Fit a pastry bag with a large round tip and pipe the meringue into a filled 6-inch circle. Bake for 90 minutes and then turn off the oven and allow the pavlova to cool completely with the door closed.

Serve piled with whipped cream and fruits.

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12 chefs|skills Donal Skehan

CHEF AT LARGE

Donal Skehan is a Irish food writer, food photographer and television presenter living in Los Angeles, USA. Growing up in Howth, Co Dublin, he was inspired by a family of passionate food lovers. He flipped his first pancake at four years old and shortly after he was on bus every Saturday to purchase the ingredients to make dishes from the Encyclopedia of Chinese Cookery, a gift from his grandmother. Several TV series, cookbooks and an award winning food blog ‘The Good Mood Food Blog’ later, Donal is firmly established on the international food scene.

BLACK FOREST BROWNIE TRIFLE This recipe might look a little complicated but in fact it’s incredibly easy. If you’re very short of time use shop-bought brownies, a carton of ready made custard that you stir the melted chocolate into, and a couple of posh jars of cherries in kirsch. Whatever way you decide to do it, always use the best quality dark chocolate you can afford. It’s best to leave the final part of the assembly to the last minute for the most spectacular impact!

FOR THE BROWNIES: 225g dark chocolate, broken into squares 225g butter 300g caster sugar 3 large eggs, beaten 1 tsp vanilla extract 100g plain flour 1 tsp baking powder FOR THE CHOCOLATE CUSTARD: 600ml cream 140g caster sugar 4 egg yolks 1⁄2 tsp vanilla extract 200g dark chocolate, broken into squares

FOR THE CHERRY SYRUP: 3 x 400g can black cherries in syrup 2 tbsp kirsch or brandy FOR THE CREAM TOPPING: 300ml cream 1⁄2 tsp vanilla extract 2 tbsp sifted icing sugar 200ml tub crème fraiche TO DECORATE: A handful edible gold stars Edible gold sprinkles 100g dark chocolate, in large thick shavings 100g white chocolate, in large thick shavings 100g fresh cherries (optional)

Preheat oven to 180°C/350°F/gas mark 4. To make the brownies, line a 22 x 30cm baking tin with baking parchment. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently. Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come

away slightly from the sides of the tin. Leave to cool. To make the chocolate custard, pour the cream into a saucepan and bring to the boil. Beat together the sugar, egg yolks and vanilla extract in a bowl. Pour over 2 tbsps of the cream into the egg yolk mixture, whisking to combine, then add back into the rest of the cream. Lower the heat and cook for a few minutes, stirring continuously with a wooden spoon until the custard coats the back of a spoon. Meanwhile, melt the chocolate in the microwave on high for 1 minute or do it in a heatproof bowl set over a pan of simmering water. Remove the thickened custard from the heat and stir in the melted chocolate.

Cover with cling film and leave to cool. To make the cherry sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for about 5 minutes or until syrupy – it should be about 100ml in total. Stir in the cherries and leave to cool. Cut the brownies into small squares and use to cover the base of a trifle bowl.

Spoon-over the cherries along with their syrup. Spoon over the chocolate custard, then cover with cling film and chill while you finish making the topping. Lightly whip the cream with the vanilla extract and icing sugar until soft peaks form, then gently fold in the crème fraiche. Cover with cling film and chill until you are ready to assemble. To serve, pile large dollops of the cream mixture on top of the custard and decorate with the gold stars, sprinkles, chocolate shavings and some fresh cherries, if you like.

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skills|12 chefs Jenny Flynn

FAITHLEGG HOUSE, WATERFORD

A Wexford native, Jenny grew up in the countryside surrounded by an abundance of fresh fruit and vegetables, spending hours working alongside her grandmother in the kitchen preparing homemade jams and breads. Her passion endures in her quest to source foods from the finest local artisan and producers, bringing guests and diners at Faithlegg, where she is head chef, on a foodie trip from the beaches of the county, along the coast and then up inland.

CHRISTMAS TRIFLE In my house growing up everyone had to make something for Christmas dinner to make it a true family affair; I was usually given the task of preparing all the vegetables. My older sisters had the less taxing job of the dessert. The humble trifle.

As I expanded my vegetable repertoire to include roast cleric, creamed Brussels with smoked bacon, roasted chestnuts and orange and potato dishes, my sisters’ trifle became a running joke. Every year the big reveal followed by a swift let down… custard not set, custard too set (even the foolproof packet with a bird), too much sponge, not enough fruit, too much fruit, jelly didn’t set. Finally, it was my year to have a go at the trifle and this is my recipe to elevate the humble trifle into something magical and delicious. Happy Christmas and I hope you enjoy my little food memory.

JELLY BASE 1 large tin of black cherries, strain and keep syrup 400ml A good pinch of ginger and mixed spice 1 clove 1 star anise 300g chocolate sponge 3 leaves gelatin 1 tot of sherry or kirsch (optional)

CUSTARD 1 vanilla pod 600ml cream 150g caster sugar

4 large free-range egg yolks Zest of 2 oranges 25g cornflour 1-2 tbsp milk

DECORATION 600ml cream, whipped 1 orange sliced into thin rounds 250g mixed berries 100g caster sugar Chocolate shavings Chocolate mousse and tuille biscuits (optional)

JELLY BASE Allow the gelatin sheets to bloom in ice-cold water. Warm the syrup with the spices until hot but not boiling.

Cube the sponge and put in the base of the trifle mould with cherries. Add the softened gelatine to the hot syrup and stir to dissolve completely. Add a tot of sherry or kirsch if you like. Strain over the sponge and allow it to cool, then set in the fridge CUSTARD Boil the cream and orange zest, beat the egg yolks, sugar and scraped vanilla pod together until light and fluffy, dissolve cornflour in a small amount of milk, mix thoroughly to ensure no lumps remain.

Pour over some of the boiled cream, continue whisking until all cream has been added

then return to the heat and heat gently until the custard coats the back of a spoon.

Strain and allow it to cool. Place the orange rounds inside the edge of the mould above the set jelly layer. Pour in the custard, which will hold them in place. Return to the fridge to chill overnight.

DECORATION Put the berries in a saucepan with the 100g caster sugar and heat until the sugar is dissolved and the berries are beginning to soften but still holding their shape, then allow it to cool. Pour the berry compote over the chilled trifle. Top it with the whipped cream and chocolate shavings.

Decorate with the chocolate mousse and tuile biscuits if using.

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Antonio Cavaliere

RISTORANTE RINUCCINI, KILKENNY

Award-winning Ristorante Rinuccini is a fine-dining Italian restaurant owned and run by the Cavaliere family. Head chef/ owner Antonio Cavaliere is joined by his wife Marian, who works front of house, his son Riccardo who manages the business, and Riccardo’s wife Orla. Kilkenny’s longest established restaurant has been part of the social scene for 25 years and is a long-time supporter of the southeast’s artisan producers, whilst its Italian ingredients are imported directly from their home surroundings of Lazio, Italy.

Ristorante Rinuccini is a recent recipient of ‘Ireland’s European Restaurant’ at the Keeling’s Gold Medal Awards 2016.

The delicious creamy tiramisu served at Ristorante Rinuccini is always a favourite amongst guests; however it is a closely guarded secret with some special ingredients! This is my mother’s tiramisu recipe. It is very special and always takes me back home to Lazio where, as a child, we cooked together especially around the holidays. This beautiful Italian trifle is made with coffee and the word ‘tiramisu’ means ‘pick me up’ – the perfect dessert after a delicious family meal. My family always enjoy this dessert at Christmas time and I can’t resist it myself when I visit home!

2 egg yolks 40g caster sugar 35ml of Marsala wine (or to taste) 250g mascarpone cheese 200ml lightly whipped cream 5 shots espressos (or strong fresh ground coffee) Packet of Savoiardi biscuits Good quality cocoa

PETER ROWAN

CHEF ANTONIO’S ‘AT HOME’ TIRAMISU

Whisk the egg yolks, Marsala and sugar together until it turns to a pale yellow colour. Add the mascarpone and cream to the mixture and mix well. Then prepare the espresso or strong coffee.

Pour the coffee into a flat dish. Dip the Savoiardi biscuits in the coffee and shake off the excess. In a pretty serving dish, begin to create the layers.

Begin with a dusting of cocoa, then add a layer of soaked biscuits and lavish with the cream and Marsala mixture. Dust with cocoa again and repeat. Continue this layering process and finish with a creamy layer and a final flourish of cocoa. Place in the fridge for a few hours to set and allow the coffee to soak into the dish.

ANTONIO’S TIP: If you can’t find Marsala use sweet sherry instead.

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GIVE THE GIFT OF LIFE THIS

hristmas can be a very busy time for families – I know it is for mine – and I’m sure it is for your’s too. Amid articles in this magazine helping you to choose the perfect gifts to delicious recipe ideas, it may be shocking to come across an image of a little boy in Niger.

But I hope you can spare a moment in order for me to explain the situation thousands of children are facing in Niger, and why your help is so urgently needed.

As you read this, children are suffering.

Widespread poverty, recurring droughts and floods have left families in Niger with very little food and now almost half of all children under five are chronically malnourished. Emergency food, in the form of a peanut-based paste, is one of the fastest and most effective ways of treating malnutrition. Packed full of nutrients, this therapeutic food has the power to build a child’s strength and get them on the road to recovery.

Malnutrition has taken a terrible toll on Zarah’s one-year-old son, Youssouf.

He used to be a happy child who loved nothing more than playing outside.

But since he became sick, he’s lost a startling amount of weight, his eyes have become glassy and he’s exhausted from constantly crying in pain. Zarah has seen these horrific symptoms before. Her first son was born malnourished and, after spending 12 days fighting for his life, sadly passed away. By sending a gift today, you could save a child’s life, and save a parent like Zarah from the pain and heartbreak of watching their child suffer simply from a lack of food and basic medical care.

The coming weeks and months are critical to the survival of children like Youssouf. Just a few weeks’ supply of emergency food is enough to help a

ZARAH ISSA AGED 17, WITH SON YOUSSOUF, AGED 1. PHOTO TAKEN BY JENNIFER NOLAN, NIGER, 2016.

C

Christmas

CHILDREN LIKE YOUSSOUF ARE FACING A FOOD CRISIS:

1 in 7

CHILDREN SUFFER FROM ACUTE MALNUTRITION

34

NUTRITION CENTRES IN TAHOUA, NIGER, ARE SUPPORTED BY CONCERN

30%

OF PEOPLE SUFFER FROM CHRONIC FOOD INSECURITY

child escape the dangers of malnutrition – it’s really that simple. Thankfully, Concern is helping Youssouf. And Zarah is delighted to see him growing stronger every single day. Soon he will be strong enough to play outside again.

This Christmas, you have the power to give a parent like Zarah that chance – and save their child’s life. Please help today- by donating what you can.

Concern Worldwide has been working in Niger for 13 years. Concern works together with families and health care staff to make sure that we provide the most effective solution to malnutrition.

We’re proud that 90c in every euro goes directly to our beneficiaries.

For more information visit www.concern.net

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Super

★★★

Extreme challenge

Women

GETTING OUT THERE AND EXPLORING THE WORLD, PUSHING YOURSELF AS FAR AS YOU CAN, GETTING THE MOST OUT OF LIFE AND ENJOYING THE MOST AMAZING EXPERIENCES IMAGINABLE. MEET THE SUPER WOMEN OF THE ICA.

GILL HARTE Kilkerley Guild, Louth Federation “A friend turned 50 last year and one of the things she had on her bucket list was Hell and Back. So, after a night out 23 mums from the local national school were conscripted. We just did it for ourselves. We hired a trainer once a week to do an outdoor boot-camp from February until June. She had us climbing over walls, sprinting up and down, hopping over nets and through tyres. It was really intense, I was very fit when we started the training as I would run about three times a week and competed in a few 10k races. I think I’ve gone downhill since then! It was an amazing experience. The day itself was gorgeous, so we weren’t freezing all the way around the course. It started off with warm up but the first obstacle was an ice bath and we had to go under tyres to get out the other side so we were completely soaked from the beginning of the obstacle course. It was really enjoyable though. There were girls in our group who would not have been incredibly fit but they managed perfectly and they tried everything.

The hardest thing was carrying a big log up the mountain…that was tough. The mud didn’t bother me — I don’t mind getting dirty! Those things are more amusing and more interesting than just running for a long time. There were a lot of use, so we split into two groups who stayed together. You need to work as a team and help each other out of the mud and over the obstacles. The final obstacle was a ten-foot wall that you have to haul each other over and then you jump off onto bails of hay on the other side. One of the girls took a tumble off the bails of hay and needed to be checked out medically but thankfully she was fine. As soon as we’d finished I was like… I want to do it again! I want to do it again!! Afterwards we had a very basic shower followed by a few bottles of Prosecco! Back home, a quick change then out for dinner. The Kilkerley mothers were all guns blazing after finishing this one. I have a few other challenges on my radar. There’s one in Donegal that is 23km running, cycling and kayaking so I’m looking at that one. I need to get back to training, the summer has not been kind!”

PHOTOS: KIERAN RYAN

H

ow does a woman who joined the ICA a year ago, to get grips with quilting, crochet and Christmas decoration crafts, end up waist deep in mud, looking like a swamp monster? It’s a reasonable question. How many of us can claim to have jumped out of a plane and landed in a cornfield with a handsome man? Abseiled down Croke Park Stadium? Travelled the world alone? Trekked in Venezuela or climbed Kilimanjaro? Not typical pursuits in general but ICA ladies seem to be made of some kind of titanium.

No matter what you throw at them they have the power to deflect, overcome, survive and thrive. And while crafts, socialising and the occasional tea and bun are also part of their lives, they love to challenge themselves physically and mentally with extraordinary tasks that test their mettle. In this issue we meet five fabulous women who have undertaken massive challenges for personal reasons, to support others and just for the hell of it. Each one of them has achieved personal goals, broken barriers and pushed boundaries. Their extraordinary stories will leave you inspired and raring to go!

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extreme|skills HELL AND BACK

Gill Harte

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“I joined the ICA in 2015 for two reasons, firstly because my mother is in it and has been for some time and she’s always enjoyed it; secondly, I was on maternity leave and I was looking for an outlet, some activities and the crafts were really appealing.

Pre-children I’d have been pretty fit. I was in the Cadet School of the Naval Service for a couple of years. I ran the Dublin Marathon in 2006 and I took part in the Geal Force Adventure Race in 2006 and 2007, over a 67km course, and I loved it. My husband is a Captain in the Army and he’d be fairly fit too, he runs triathlons. So we had that in common pre-kids, but since having the children I’ve let it slide. They channel your energy in other directions! So when the opportunity to get back into it with Hell and Back came along I was totally onboard. Another one of mums, Aoibhín, is a fitness trainer and she started the weekly training sessions. They weren’t your typical aerobics classes, that’s for sure! There was no forgiveness with her; we had heavy barrels that we had to push along, massive tyres you had to get from one end of a corridor to the next. She had us sprinting on the tarmac around her house, running up and down steps, doing burpees, hopping over walls — you name it we did it. I was amazed we managed to find 23 like-minded women among the mums and it was a great group. We loved training together and this helped develop an immense sense of

camaraderie among the group, as well as challenging us from an extreme sports perspective. The day before the event I’d gone to the hairdresser to have my hair braided into French plaits to keep it under control during the challenge. Then when we were on the bus, it turned out that one of the girls with us was great at doing braids so by the time we got to Wicklow we all had our hair in plaits! We’d also had bright pink tee-shirts made with Kilkerley Ladies emblazoned on the front. You couldn’t miss us.

There was a fair mix of nervous anticipation and excitement on the bus from the school to Kilruddery House in Wicklow where the challenge was hosted. The groups go out in waves, so while you’re waiting to start they have good motivational music playing and three guys leading the warm up. By the time it’s your turn, you’re rearing to go. The bit that I found the hardest was the Sniper Alley obstacle. Basically, you’re running up a wooded area around a loop and back down again, all the while there are people shooting at you with pellet guns. When those pellets hit your backside you know all about it. On the otherhand, there was a gigantic water-slide down the side of a hill and that was fantastic, my absolute favourite. We are actually talking about doing a re-run of the Hell and Back next year but we’re looking at a few alternative ones like the Tough Mudders — we’re definitely up for the challenge.”

JANE MATTHEWS

ORLAITH RYAN Kilkerley Guild, Louth Federation

LEAP OF FAITH

RANK AND SERIAL

Orlaith Ryan

If jumping out of a plane seems like your thing (and for quite a few of you it seems to be the case) check out skydive.ie for lessons or to plan a charity sky dive.

Mountaineering might never have crossed your mind but a good course covers the basics from hill walking to mountain navigation. If you’d like to develop these skills further mountaineering. ie. For abseiling which is a great way to learn about climbing too, visit clareislandadventures.ie or if you’re in Dublin adventure.ie. Learning to rock climb on a indoor climbing wall is a good idea if you’re at all nervous as you have the security of a harness in a very controlled environments away from the elements at gravityclimbing.ie. For those of you who fancy plumbing the depths of the oceans check out a scuba diving course with diving.ie if you prefer the water to be under yo gi e kite s r ng a go heck o t iksa.ie for a list of kite s r ng schools in your area.

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THE HIGH FLYER

Eileen Boland

EILEEN BOLAND Guild: Rathkeevin, Federation: South Tipperary “I joined the ICA when I was 16 and I’m still an active member who really enjoys drama and singing. I’ve also been Secretary of the local juvenile club for the last 31 years and I’m Culture Officer of the South Tipperary GAA. I also sing in the local church choir so I’m very active. I’ve been sporty since I was a girl, playing Camogie and winning a Munster medal in 1959. The ICA is a wonderful orgnaisation, I went there every Wednesday during my husband’s illness. It frees your mind of all the worries for a few hours. It’s not just about a cup of tea and buns. I don’t go anywhere on my own but with the women in the ICA I have a great social life. I go to music and drama events, out for a meal or on trips. Since my husband died I live alone and I found myself with a lot of time on my hands and I was somewhat lonely initially. So I decided to get out there and start doing things. That’s how in the last ten years I’ve run a lot of marathons, including the Viking Marathon, completed two sky dives, climbed Sleive na Mon and abseiled 100 foot down the stand in Croke Park.

That was my first time abseiling and I did it to fundraise for the Irish Motor Neuron Disease Association (IMNDA), because my husband was ill for 17 years with MND before he died in 2003. And thanks to the support of the IMNDA he could be cared for in our home. I did the Viking Marathon in Waterford in 2013 with my friend who was 82 and we did a lap of honour around the

football pitch when we finished, with everyone cheering us on! In 2011 I did a sky dive for Crumlin Hospital and in 2013 I sky dived for IMNDA. Skydiving was a new departure for me — I had an awful fear of heights. My motivation was my little grandson who we lost at the age of five following a minor heart operation. Family and friends decided to do the sky dive for Crumlin; that cured me of my fear of heights! The second sky dive was for IMNDA and my best friend, who was 82 at the time, did it with me! I jumped first and she jumped after me. We jumped in tandem, so we had this lovely man on our backs coming down. The worst part was sitting at the door of the plane waiting to jump. That was scary. But once you jump it is absolutely fabulous.

Floating out there above the clouds is an amazing sensation. Then you drop below the cloud cover and the view down across the land is incredible. It’s the most beautiful feeling. I had a great experience the last time I did it, me and my man were taken by a gust of wind and carried up and away, floating out over the trees and swept along over a cornfield. I wasn’t worried in the slightest, the two of us were laughing our heads off because we knew were going to land in the cornfield. My friends ask was I scared? I tell them, sure I knew I was going to land in a cornfield with a lovely young man, what more could I want?”

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skills|extreme THE CLIMBER

Mary Power

MARY POWER Guild: Seven Houses, Federation: Kilkenny “I started going on these solo trips about 20 years ago. I’m a golf widow, so I thought; ‘well if Christy can play his golf I can do my own thing too.’ The first time I went away somebody said: ‘Isn’t Christy great to let you go.‘— ‘Excuse me,’ I said, ‘rephrase that!’ Those days have gone, thank goodness. The first trip I did was to Nepal I joined a worldwide friendship organisation called Servas and they give you a list of hosts in the country you are travelling to. The host met me at the airport and helped me organise my trip. Since then, I’ve taken the trans-Siberian railway on my own, been to Argentina, Peru, China and so many great places. I only book the flight and then find hostels, which are quite reasonable and friendly. I ended up in a mixed dorm in Argentina and the younger travelers were taking pictures with me to send to their mothers! Fox glacier in New Zealand was extraordinary, we landed on it in a helicopter. The colours were fantastic. I had crampons on my shoes and walking poles for grip and stability on the ice. It was a real adventure. When I was trekking in Venezuela I got to 4000 meters and I thought, the years are catching up on me, so maybe I’ll have a go at Kilimanjaro. My son David came too. We summited on the fourth day. Myself and the sweeper Siad became great buddies and on the last day

we were paired up for the assent to the summit.

We set off shortly after midnight and we were supposed to reach the summit by sunrise but it took me eight and half hours and I met my son on the way down! But I made it, at my own pace and it was great. The most interesting trip was China, it was a real unknown but utterly fantastic. Also, India is a great place to travel, people are lovely and kind, I find if you are open to people they are open and kind. I went to Zambia where a friend of mine is working in a refugee center and it was a fantastic experience. We taught them crafts, and we stayed in the mission. We used to drive out to different centres and sit on logs and sew.

Then I got a bicycle and I’d go out cycling in the evenings. I got the travel bug in 1950 when I was eight, my mum went on a pilgrimage to Rome and I remember dropping her off to St John’s Church in Limerick and that sparked a desire to travel and explore. My children have travelled too.

My daughters were in Australia, one son lived in Australia and another spent a year in Alaska and now lives in Spain. It must be genetic! My mum was in the ICA and when I got married in 1965 I joined. I was a craft teacher and judged crafts and did work with transition year students. Now I do a bit of cross-stitch and make my own Christmas cards and things like that. I’m also part of a group called the Wednesday Wasters. We’re all retired so we meet up every Wednesday. I spent my 74th birthday trekking in the Comeraghs and they produced a birthday cake in the pub afterwards.

I celebrated my 61st birthday on Mount Fuji and my 49th in the Pyrenees. Here I am 25 years later still trekking! As to what’s next, I’ve had no biggie trip this year and I usually go away for between six and eight weeks so I might do a little trip before the end of the year — I’m deciding between Alaska and Lake Garda. My son is heading off to India in the new year and I might meet up with him in Nepal and head over to Thailand to visit my grandchild while I’m out there. My motto is: What is this life so full of care, if we have no time to stand and stare?

AIN’T NO MOUNTAIN HIGH ENOUGH

Mount Everest Earth’s highest mountain 8,848 metres

Aconcagua The Andes in Argentina 6,960 metres

Mount McKinley Alaskan summit 6,164 metres

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extreme|skills CARMEL CAHILL MURPHY Athgarvan Guild, Kildare Federation

THE LONG DISTANCE RUNNER

Carmel Cahill Murphy

RUN FOR IT To get started either get a few like minded people together and follow a simple programme like Couch to 5K, c25k.com, or join a local running club which is good for motivation and training tips. athleticsireland.ie has a list of clubs around the country and can give you advice if you’d prefer to try cross country running. There are plenty of opportunities to take part in races and charity runs around the country, check out runireland.com. If you want to step it up to a marathon you’ll need to train for about a year in advance. If you’re not adverse to mud, cold and wet then sign up for an extreme challenge like Tough Mudder toughmudder.com or Hell and Back hellandback.ie. Do invest in some decent running shoes and run ladies, run!

“I started in July 2015 in Fit for Life with Newbridge Athletic Club. I’d been thinking of joining for a few months, it was the Couch to 5k programme.

My knees were giving me trouble, I weighed 19 stone and I had three young kids. So, I went back to Unislim, joined Fit for Life — now I’m three and a half stone lighter and I have just run my first half marathon in Dublin. My first run was a 5k in August and then I did another 5k to raise fund’s for Chantal Tynan, who has a rare form of cancer so she needs to get treatment in Texas. Then I moved up to 10k and did the Gingerbread Run in November 2015 and I’m doing that again this year. Some of the girls were talking about doing the SSE Airtricity Race Series, a 5k, 10k, 10 mile, half marathon and a full marathon! I heard that there would be special medals in 2016 so I signed up for the series — not that I’m competitive, I run at my own pace! I suffered from depression for years and I have to say running definitely helps clear the head. Life can be tough sometimes. Fitness and family health history were my two motivating factors. I lost both of my parents in 2010; my dad to stroke and my mam to a heart attack. I also separated from my husband the same year. So it made me think about my own health and wellbeing. With Fit For Life we meet up on a Wednesday and a Friday and it’s on the running track in Newbridge. We start with a warm up and then we follow the C25k programme. When you’ve completed that they book you in for your first 5k race. After that we progress to road running around the town and you’re on track to the half marathon and building to the full marathon. The great thing about this is that I grew up in Newbridge but I’ve been living in a village outside the town for a good while now. Going back to the athletic club put me back in touch with people I hadn’t seen in years, it really helped me reconnect and gave me a much stronger sense of belonging. The support the other girls in the club give you is fantastic, no matter how far behind you are finishing, they’re there to cheer you on. My three kids keep me busy too. They’re into Gaelic, Taekwon-Do, Scouts and Order of Malta. None of them are into running, yet. I joined the Athgarvan Guild when it was formed two years ago. The crafts and the chance to meet new people is great. I want to get involved in the fitness aspect of it too and do more in that area. Our guild also went to Electric Picnic this year too! It was amazing I’ve never been away anywhere foreign, never been to a festival, never been anywhere! Annie Morris suggested it and I said, “Just count me in and I’ll find a way”. So I got someone to mind the children and off I went. We went as part of Global Green and did Yarn Bombing with the ICA. It was my first festival and the first time I had camped. There were three of us in the tent together. It was just fantastic. I had the best time of my life. Meeting new people, feeling good in yourself and winning medals. It’s all good.”

ARE YOU EXTREME ENOUGH TO TRY ANY OF THESE? Patagonian Expedition Race 400 mile, seven day trekking, biking and kayaking race.

La Ruta de los Conquistadores bike 161 miles in Costa Rica avoiding poisonous frogs.

Space Diving falling to earth from outer space — about 25km.

Lake District 24 Peaks super hike climbing 24 peaks in two days.

Jungle Ultra 142 mile self-supported race, crossing 70 rivers in the Peruvian jungle.

Mount Thor tackle the world’s steepest peak, 4,101 ft vertical drop, Nunavut, Canada.

Gumball 3000 Rally floor the accelerator and race 3,000 miles from Riga to Mykanos!

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events|Downton Abbey BELOW: Marie O’Toole, National President RIGHT: Esther Cahill, Mourneabbey Guild, Cork Federation and Dee Devereaux, Our Lady’s Island Guild, Wexford Federation

“I brought the port and sherry up on the train from Cork! The dress is from a vintage shop in Mallow.” Esther Cahill

TO THE ABBEY

BORN Sometimes we dream of living in a different age. Loosing ourselves in the lavish drama of Downton Abbey, contrasting the lives of the immensely privileged landed gentry against the virtual servitude of below stairs’ staff. This November against the gracious backdrop of An Grianán, the ladies of the ICA turned out in force, capturing the elegance and style of the period for a magnificent Downton Abbey Weekend. Even the Dowager Countess of Grantham would have approved.

BELOW: Brid Cunnane, Sligo Federation RIGHT: Susan Potts, Chair of the National Advisory Committee and Mary G. McNamara, National Treasurer

FROM TOP: Breda McDonald, Kilkenny Federation; Helen Creedon and Maureen Buckley, Mourneabbey Guild, Cork; Breda Cahill and Deirdre Conway, Wexford Federation LEFT: Patricia Hughes, Glasnevin Guild.

“I enjoy fabric sculpture and flower arranging.

Anything that doesn’t involve sewing I suppose! Patricia Hughes

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“We’re here for the whole weekend. We came together but we mingle with everyone. Last night we had a sing-song down in the bar and jokes and a bit of fun. Kay Cunnane

TOP LEFT: Betty Kelly, Wexford Federation.

TOP RIGHT: Bridgid Cahill and Norah Kennedy, Ashford Guild, Wicklow BELOW: Marion Twomey, Grenagh Guild, Cork

ABOVE: Mary Meara and Kay Cunnane, Sligo; RIGHT: Katrina Forde-Batterberry; Moureabbel Guild, Cork; BELOW: Lily Snow, Swords Guild, Dublin

I went the whole hog, the flapper dress, the wig, jewellery and of course the cigarette holder — it’s the finish touch! I’m ready to do the Charleston…” Lily Snow

This is my wedding dress, I got married on May 2Oth this year.” Katrina Forde-Batterberry

ABOVE: Emily Murphy and Greta O’Connor, Wexford Federation LEFT: Mary Conway, Grenagh Guild, Cork Federation

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events|Downton Abbey FAR LEFT: Emily Murphy and Anne O’Connor, Wexford Federation; LEFT: Katrina Forde-Batterberry and Francis Murphy, Mourneabbey Guild, Cork Federation

“I’ve just turned 18 and I joined the ICA recently, I’m the youngest in our Guild. I came here with my mother Mags who’s in the ICA too.”

Doireann Caden

ABOVE: Lucy Sillery and Mary Doyle, Ashford Guild, Wicklow BELOW: Teresa O’Rahily, Margaret Healy and Noreen Harold, Mourneabbey Guild, Cork Federation

ABOVE: Doireann Caden and Mags Caden, Maynooth Guild FAR LEFT: Hilda Roche and Marie Toghar, Ashford Guild, Wicklow. LEFT: Anne Carleton and Ena Howell, Grenagh, Cork

“I like Mrs Packmore, I’m useless in the kitchen myself!” Noreen Harold

WELCOME BACK TO STRABANE AND DISTRICT WOMEN TOGETHER “We came last year and we had a great weekend, it was the Hen Party you never had, it was perfect because I never got to have a hen party myself. They talked about Downton Abbey I thought it sounded like a great idea. The level of effort is fantastic here the ICA have done a great job.” Pat Millary, Strabane and District Women Together

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garden party|social BELOW LEFT: Emily Murphy. BELOW RIGHT: Liz Keating, Swords

“Women get together and have a voice and power. Up the ICA!” Ruth Daly

ABOVE: Ruth Daly and Ann Byrne, Coote Summerhill; RIGHT: Joan Noone and Annette Magee, Coote Summerhill. BELOW: Deidre Connery, Duncannon Guild; Breda Banville, Camross Guild; Jo Whitmore, Castlebridge Guild, Wexford Federation, National Contests Committee

GARDEN

PARTY

“It’s really good fun and generally a great outlet as a young mum to be able to get out of an evening.”

Liz Keating

Garden parties conjure up images of genteel social gatherings on balmy summer afternoons with the hum of bees and the clinking of champagne flutes and fine china. Well in the ICA you get all of that plus gusts of raucous laughter, bounding big hugs, whoops of delight, a peacock parade of style and some very impressive cakes.

Jane Matthews and Alan McArthur went to see what all the commotion was about.

RIGHT: Oonagh Byrne and Geraldine Coyne, Coote Summerhill. BELOW: Liz Norris, Mary Lucas and Maria Pearson

“I find it offers great comradeship for women of all ages” Majella Peelo, Tallaght Guild

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social|garden party BELOW: Shirley Power, National Secretary; Mary G. McNamara, National Treasurer; Marie O’Toole, National President and Susan Potts, Chair of the National Advisory Committee

ABOVE: Delores Devereux, Regional President South and East, Our Lady’s Island Guild, Wexford Federation; ABOVE RIGHT: Mary Darcy; BELOW LEFT: Maria Landy, Federation President of Kilkenny, Windgap Guild and Mary Reid, Templeorum Guild, Kilkenny Federation

“ It got me back into the workplace after my children were grown up – I did a course through the ICA.” Catherine Gallagher

“ If you want to learn something, there’s always going to be somebody who’ll know how to teach you.”

Susan Potts

BELOW LEFT: Lily Snow; BELOW RIGHT: Breda McDonald

ABOVE: Breege Kelly and Catherine Gallagher LEFT: Ann Marie West and Patricia Guyette BELOW: Delores O’Rourke, Swords

LEFT: Doreen McKittrick, Millicent Rafferty and Stephanie McGlynn

“We travel, we go to everything, all different type of events, so its not about sitting down and knitting!”

Delores O’Rourke

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garden party|social LEFT: Mary Somers, Oylegate Guild; Mary Nolan, Camross Guild, Wexford Federation BELOW: Teresa Storey, Ballingarry Guild, Limerick Federation.

ABOVE: Mary McCabe, Monaghan BELOW: Cathy Kelly, Roisín Lennon and Bridie Dolan, Longford Federation

RIGHT: Patricia O’Toole BELOW: Susan West and Ruth Byrne BELOW LEFT: Joan Fahy and Janet Edgely, Tallaght Guild BELOW RIGHT: Geraldine Holden, Kilkenny Federation

“ There’s a lot of networking and we do a lot of great charity work.”

Teresa Storey

“Because it’s actually a great place to meet friends.”

Ruth Byrne

FAR LEFT: Mary O’Gorman, Maynooth Guild, Kildare Federation and Margaret McGeeney LEFT: Jacqui & Tamara Hyland

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federation|focus

MAYO THE

Magnificent

Leadership and commitment have been key factors that have seen Mayo Federation through two world wars and produced two national presidents, including current President Alice Rawley. She and her fellow officers are determined to see the ICA develop new Guilds in Mayo and celebrate the talents and interests of its members.

Mayo has a very strong and long-standing affiliation ith the . uild of the nited rish omen as no n to have been formed in allycroy on the 2 th of arch 1 12, along ith branches no n to have been in e istence in both ughago er and ilmeena that year. o years later urope as plunged into uncertainty as the irst orld ar too hold and million uropeans ere mobilised. he result as global conflict on a scale never before seen and the men on the battlefield ere supported by communities of omen ho held the seams of everyday life together on the home front, hile or ing, raising families and producing vital supplies for the ar effort. uring this period, the ociety of nited rish omen collected sphagnum moss throughout reland to ma e dressing for ounds. ollecting centres ere established in chill, allina, allyglass, astlebar, rossmolina, Hollymount, ostur , ulranny and estport. rom there, the sphagnum moss as ta en to depots here it as manufactured into dressings and supplied to hospitals, mainly in reland, ngland and rance, but also as far afield as taly, gypt, alestine and ndia. ver the follo ing years the strength of the has ebbed and flo ed in ayo ith uilds in the county at the height of its membership. ome of the oldest uilds, astlebar and estport, have members ho have been active in the

for years and a number have received ertificates of ervice for membership in e cess of years, hich ere presented to them by former National resident i all. ast year itnessed a number of significant celebrations for ayo uilds. ric ens uild celebrated their uby ubilee in 2 1 ith a local function attended by members of numerous other uilds. il elly uild celebrated their olden ubilee in 2 1 by hosting a ederation meeting here they provided a buffet lunch for all the ladies ho attended. hey also held a formal dinner last ecember hich some uilds happily attended as their hristmas party outing.

2 1 has been about celebrating rene ed gro th and ne beginnings, something e all appreciate. n that spirit, t o uilds, allina oy and rossmolina

both celebrated their first anniversary. he ederation is currently or ing to ards opening uilds in t o ne areas and the hope is to have them up and running before hristmas. ayo is vibrant and hard or ing ederation ith every officer ta ing pride in their roles. he or of some of the officers is outlined belo hile other officers are or ing on future events that ill be spread over the year term of the present committee. embers en oyed the events organised by our ports fficer, ary alley, including a couple of very successful social nights bo ling and a lovely afternoon al in ellee oods follo ing afternoon tea in ellee astle. he also encouraged members to participate in a day of pitch and putt for the first time hich as so en oyed its to be held again in the ne year. aureen Neary, raft fficer, organised a very pleasurable t o day course learning the art of stained glass and illo eaving. he time spent learning a ne s ill , not to mention meeting ne friends, is a fundamental aims of the . he ederation hopes to run another course similar to this ne t year. great deal of planning goes into these events and eachta eresa rmstrong is busy or ing on the ayo ee end activities for ne t uly hen a group of omen ill happily meander their ay to n rian n for more fun and learning. he t o ice residents are also being

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focus|federation

kept busy, with both Mary McGreal and Kay Dolan busy at work. Mary is working on an event for the Federation to acknowledge Nollag na Mban, that includes an afternoon of entertainment and good food. Kay is currently liaising with the International fficer on an event to celebrate nternational Women’s day next March.

Maura McGuinness, Competition fficer, holeheartedly encourages all of our members to enter as many competitions as possible. She has rejuvenated the local competitive spirit by introducing new competitions at Federation meetings.

Beautiful work was exhibited for the most recent tea-cosy competition and it’s expected that there will be a high level of entries for the Christmas themed competition for the December meeting.

Our PRO, Judith Holme, gives us an active presence on social media by keeping the Federation Facebook account up to date with the pictures from all the events being held and sending on exciting Federation news to the local papers, keeping us in the public eye.

At the moment the Federation Committee is working on the matter of hosting the National Winter Conference on the 19th of November. The Federation is delighted to have the pleasurable company of so many friends from all over the country An eventful weekend is planned starting with a Civic Reception in Westport on

the Friday evening followed by music and refreshments. The business of the weekend will be dealt with on the Saturday afternoon, followed by a tour of the Foxford Woollen Mills.

The Federation have enjoyed preparing for the event with every Guild member being encouraged to get involved. It was requested that they provide something which represented their connection to or involvement with ICA. The goal was for all members to know they make a vital contribution to the life of the ICA, whether that’s by attending a language course run by their Guild or participating in the sponsored walk for the local school.

Mayo Guilds are very active in assisting charities by giving time to the making of calico dolls for the National Children’s Hospital and organising various fundraising events.

They are also involved in local events such as the Westport Flower Festival and the Bonniconlon, Calremorris, Crossmolina and Swinford Agricultural Shows.

Some notable donations include a tea/ coffee machine to the Oncology Unit in Castlebar University Hospital, free to use for patients, family and friends. Also, a reclining chair as presented to the unflo er Hospice unit in Ballina Hospital for the comfort of family spending time with very ill family members. Federation members also take part in the Western People Minimarathon each May Bank Holiday Weekend

for which numerous charities throughout the country benefit. he ederation has also fundraised in many different ways for Cancer Care West, an illness that has touched all families in some way.

Finally, the Federation is supporting a new locally emerged support group for parents of babies who have tragically passed away during pregnancy. The group is called ‘Handmade for Babies Born Too Soon’ on Facebook and the members have been as ed to help provide outfits for the burial of small babies who have passed or premature babies, as it is very difficult to buy clothing for them. Looking to the future the Federation is pleased with the increase in Guild numbers and the new Guilds that have recently formed and considers it a validation of their efforts. hey ill continue to raise the profile of the ICA locally and look forward to building on these successes.

CLARIFICATION FROM SPRING ISSUE

Clare Federation started in 1945 but one of our guilds Gortlomain had started ICA in Clare in 1912. Apologies for any upset this may have caused.

—Joanne Allen, President, Clare Federation.

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Stylish & Efficient

Beautiful Oil Fired & Multifuel Range Cookers from Firebird

Firebird’s oil fired range cookers allow for traditional cooking, perfect for your Sunday roast as well as your homemade favourites. Our oil fired range cookers come complete with an A rated energy efficient condensing boiler designed to heat your home.

Firebird Heating Solutions Ltd. Údarás Industrial Estate, Baile Mhic Íre, Co. Cork, P12 HK51, Ireland. t: +353 (0)26 45253 | e: info@firebird.ie | www.firebirdrangecookers.com

Enjoy a light, tasty lunch with Half Fat Butter

HEATING SOLUTIONS

HEATING SOLUTIONS

The perfect delicious baked potato with a crisp, golden skin which is light and fluffy on the inside!

INGREDIENTS 1 medium baking potato 1 teaspoon olive oil 1/2 teaspoon salt Connacht Gold Half Fat butter Freshly ground black pepper METHOD Preheat the oven to 150° C. Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.

Place the potato in the preheated oven, and bake for 75 minutes, or until slightly soft and golden brown. Slice the potato down the centre, and serve with Connacht Gold Half Fat butter and black pepper.

239954_Flogas_AMA_ICA.indd 1

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HOME & Living

competition

# log on and

WIN www. icahomeandliving. ie

FOR A CHANCE TO WIN A RELAXING TWOďšşNIGHT BREAK FOR TWO ADULTS IN THE BEAUTIFUL BLOOMFIELD HOUSE HOTEL IN THE HEART OF THE WESTMEATH LAKELANDS VISIT ICAHOMEANDLIVING.IE loomfield House Hotel is stunningly situated in the heart of the beautiful estmeath a elands in an idyllic setting overloo ing ough nnell. his rish, family o ned hotel is nestled in rolling countryside amidst acres of rich par land and lofty trees. his lu urious four star hidea ay is noted for its delicious fine dining, attentive service, superb leisure facilities and arm elcome that e tends far beyond the front door. scape in to a orld of pure indulgence and total rela ation at loomfield pa an unforgettable and deeply pleasurable e perience. n ind at loomfield eisure lub ith a 2 metre ool, acu i, auna and team oom. ining at loomfield

House is highly recommended ith e tensive menus available at the tirrup and eel ar and the harles rinsley estaurant. n oy oat trips, ree i i, la e al s and much more. loomfield House Hotel offers the perfect country escape ith its combination of traditional rish hospitality, elegant surroundings and e cellent facilities. ela ation proves effortless at loomfield House Hotel. e it a pampering spa escape, special occasion, romantic geta ay or fun family brea , an oasis of tran uility a aits for all inds of celebrations at the our tar loomfield House Hotel. or more information and special offers call us on or visit .bloomfieldhousehotel.ie

HOW TO WIN

For a chance to win a relaxing two-night break at the beautiful Bloomfield House Hotel, including breakfast both days and dinner on one evening, register on the new ICA Home & Living magazine website www.icahomeandliving. ie. The winner will be drawn on March 1 2017. Best of luck!

Terms & Conditions: Prize includes 2BB1D for 2 adults sharing a room, non-transferable and not valid during Easter, Christmas or bank holidays. Closing date for alll entries is February 28 2017. Competition is not open to employees of Ashville Meida Group or Bloomfield House Hotel. No cash or gift card will be awarded in lieu of prize. Winner will be selected at random and will be contacted by phone or email.

Competition entrants must be resident in the island of Ireland. Competition is subject to all of the usual terms and conditions.

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makeover|style

Dressed All

UP

ICA members Shirley Power and Jane Canning take ICA Home & Living’s restyling challenge.

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style|makeover Capsule Wardrobe

Winter Layers

detailing Diamanté brooch, €20, Marks & Spencer

Grey reversible felt wrap coat, €53, Marks & Spencer

“The make-up was light weight and wearable. Normally when I get my makeup done professionally it feels really heavy on my skin but this time it felt beautiful.”

Grey cashmereblend swing back top, €42, Marks & Spencer

Black faux leather trousers, €42, Marks & Spencer

MAIN IMAGE: Pale blue two-piece jumper, €34; Grey cotton rich straight leg trousers, €47.50; Grey wide fit suede block heel ankle boots, €77; Revere collar overcoat, €82; Grey suedette mittens, €27; Grey faux leather mini grab tote bag, €42, all Marks & Spencer

Grey cashmere socks, €35, Marks & Spencer

“I used a soft contour powder to accentuate Shirley’s amazing cheekbones and a soft cream-based highlight on the cheekbones because Shirley has oily skin on her T-Zone. I added INGLOT blush in a soft peach to warm up Shirley’s fairer skin tone,” Sinead Hynes, make-up artist

PS individual lashes, €1.50, Penneys

AMC foundation, €24, INGLOT

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makeover|style Capsule Wardrobe

Country Casual Wool-blend stripe jumper, €35, Marks & Spencer

Ochre satin ruffle long -sleeve shell top, €47.50, Marks & Spencer

Tan leather gloves, €21, Marks & Spencer

Black suede overthe-knee boots, €147, Marks & Spencer

“The boots were fabulous, perfect with skinny jeans. “

Under makeup base, €22, INGLOT Under eye concealer, €16, INGLOT

Brown half-moon leather bag, €92, Marks & Spencer

“Jane didn’t need much coverage, so I used INGLOT face primer to soften the skin followed

by INGLOT’S AMC foundation to give a gorgeous glow to the skin, while also evening out the skin tone for a fresher more natural look. The sculpting powder accentuated her cheek bones and gave a soft contour,” Sinead Hynes, make-up artist

Skinny leg jeans, €47.50, Marks & Spencer

MAIN IMAGE: Camel mix fisherman’s rib curved hem jumper, €40; Grey super skinny jeggings, €20; White cotton blend long-sleeve shirt, €35; Leather block heel stretch ankle boots, €120; Check hacking jacket, €90; all Marks & Spencer WINTER 2016 | ICA HOME & LIVING | 67

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style|makeover Capsule Wardrobe

Business Class Resin stone brooch, €17, Marks & Spencer

Chocolate pure wool overcoat, €339, Marks & Spencer

Red lined cap sleeve bodycon dress, €54, Marks & Spencer

Made famous by designer Stella McCartney, an optical illusion dress is great for anyone who wants to appear slimmer. The side panels are flattering to all figures.

Multi stripe faux fur scarf, €46, Marks & Spencer

MAIN IMAGE: Rust pure leather avery bag, €110; Contrast shift dress, €55; Black leather stiletto court shoes with Insolia®, €70, all Marks & Spencer

Print shirt dress, €40, Marks & Spencer

Soft precision lip liner in shade 63, €10, INGLOT

“I was intrigued by the way Ann Marie did my hair.

It wasn’t the way I would usually wear my hair but it is definitely food for thought.”

Loose powder to set in shade 14, €24, INGLOT

Black widefit suede block heel court shoes, €70, Marks & Spencer

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makeover|style Capsule Wardrobe

P instripe Suit

Black ring Lorelle tote bag, €116, Marks & Spencer

“I loved everything about the day. My standout outfit was probably the work wear look because it fitted me the best. “

Wool blend faux fur collar peacoat, €110, Marks & Spencer

Gold ring belt, €15, Marks & Spencer Off-white Limited Edition shirt, €35, Marks & Spencer

“Jane never had her hair curled before so we decided to go for a soft curl. To achieve this look, I used a straightening iron, spraying a light layer of hairspray on the hair before curling to hold the curl.”

Ann Marie, stylist at Komb Professional Hairdressing

Freedom shadows in shades #12 #329 #330, €6 each, INGLOT

HD lip paint in shade 53, €15, INGLOT

Stripe column maxi skirt, €42, Marks & Spencer

Purple fringe loafer, €42, Marks & Spencer

MAIN IMAGE: Ivory satin highneck long sleeve blouse, €54; Skinny leg pinstripe trousers, €47.50; Black leather stiletto court shoes with Insolia®, €70, all Marks & Spencer WINTER 2016 | ICA HOME & LIVING | 69

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style|makeover Capsule Wardrobe

Velvet dream Silver round earring, €15, Marks & Spencer Black line strap jumpsuit, €54, Marks & Spencer

Brown velvet jumpsuit, €138, Marks & Spencer

This jumpsuit really suited. Jumpsuits are not always generous to height but this was a beautiful fit on Shirley.

The velvet matched perfectly with the fur – two of the hottest trends this season.

Overall, a stunning evening wear look.

Contrast bag, €41, Marks & Spencer

MAIN IMAGE: Black velvet culotte sleeveless jumpsuit, €67; Black faux leather clutch bag, €35; Black leather stiletto court shoes with Insolia®, €70; Patchwork long faux fur scarf, €27, all Marks & Spencer

Black velvet laceup boots, €46, Marks & Spencer

“The outfit I was most surprised with was the velvet jumpsuit, I felt really comfortable and it would be perfect for a night away - no need to iron. Always a bonus in my books!”

NYX lip cream in Madrid, €7.75, Stockists nationwide

What’s Up! cream highlighter, €29, Benefit Cosmetics

Diamanté ring, €23, Marks & Spencer

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makeover|style Capsule Wardrobe

Fabulous fur

Ivory casual faux fur long skinny scarf, €35, Marks & Spencer

Pink satin top, €26, Marks & Spencer

Silver with gold tone clutch, €18, Marks & Spencer

Pink satin wide leg trousers, €52, Marks & Spencer

Black velvet v-neck camisole top, €44, Marks & Spencer

“I would never usually wear the darker lipstick but I loved how it really emphasised my lips.”

Black velvet leggings, €27, Marks & Spencer

Velvet is probably the biggest trend this winter (see how to wear bold velvet on page 81), and Jane wore it beautifully.

We used INLGOT’s HD lip paint in shade 27 for a bolder look. The shade was a lot darker than Jane’s usual choice but it really accentuated the evening wear look.

Brow Zings brow shaping kit, €35, Benefit Cosmetics Black and gold thin necklace (part of set), €18, Marks & Spencer Rockateur blusher, €35, Benefit Cosmetics Gold block heels, €35, Marks & Spencer

MAIN IMAGE: Floral print scuba body-con dress, €67; Black leather stiletto court shoes with Insolia®, €70; Black faux leather clutch bag, €35, all Marks & Spencer

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style|makeover Capsule Wardrobe

Floral fantasy

Drop earrings, €13, Marks & Spencer

Floral blouse, €32, Marks & Spencer Frill front floral dress, €57, Marks & Spencer

Floral maxi skirt, €52, Marks & Spencer “I loved the red dress, it felt very dressy but comfortable – great for a Christmas party. The ladies in ICA might see me in it again very soon!”

Rose jacquard full skirt, €57, Marks & Spencer

MAIN IMAGE: Floral print scuba bodycon

dress, €67; Black leather stiletto court shoes with Insolia®, €70; Black faux leather clutch bag, €35, all Marks & Spencer

Black crossover slingbacks, €29, Marks & Spencer

The red floral dress was very flattering on Shirley and the lace-trimmed finish gave it an extra edge. We teamed it with pointed courts and a leather clutch for the perfect Christmas party look. The make-up was stripped back – we used a soft lip liner to accentuate the lips and a gloss slightly darker to Shirley’s natural lip colour.

Roller lash, €23, Benefit Cosmetics

HD sculpting powder in 507, €9, INGLOT

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makeover|style Capsule Wardrobe

Glitter & Gold

Rose pink plus-size sequin blazer, €95, Marks & Spencer

Cream sleeveless top, €46, Marks & Spencer Cube drop earrings, €9, Marks & Spencer

HD lip paint in shade 27, €15, INGLOT

“I was absolutely thrilled with my hair – I’ve never had my hair done like that in my life and I will be getting it done again for occasions; equally my make-up was fantastic. I’ve never been as pleased with my make-up in my life.”

PS individual lashes, €1.50, Penneys

Sequin slip strap dress, €54, Marks & Spencer

Bronze envelope clutch, €23, Marks & Spencer

A white tunic dress may not be an obvious choice for winter but it really stood out on the day. Jane was pleasantly surprised by how well teh loose-fitted dress suited her, proving it’s good to take chances and try different shapes – you’ll be pleasantly surprised.

The statement necklace added colour and texture to this look.

Pearl and gold necklace, €21, Marks & Spencer

MAIN IMAGE: White lined sleeveless tunic dress, €95; Caramel stiletto platform court shoes with Insolia®, €35; Glistening dream necklace, €30, all Marks & Spencer WINTER 2016 | ICA HOME & LIVING | 73

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silk|skills

PHOTOS: JANE MATTHEWS

Silk

Road

Roisín Cross Silks is in the business of silk for the last 37 years. ICA Home & Living caught up with Judith O’Sullivan, the owner and director since 2007.

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skills|silk Satin Silks Satin silks need to flow and fall naturally - these could never be tailored.

Chiffon Chiffon is very elegant and really softens a look but it needs to be supported. Team chiffon with a stiff material.

Dupion Dupion, raw silks and Thai silks photograph beautifully.

Thai Silk Brocade

For those starting off in dress design, dupion, brocades and Thai silks are easy to work with and are really manageable.

Brocade is a beautifully tailored silk. It has clean lines and no fuss, brocade needs to be kept very simple. You also need to be able to identify a base to ground it. “I suppose we can be brave but not busy – it’s about knowing when to ground it with a block colour,” added Judith.

Judith O’Sullivan

J

udith was a friend of Roisín Cross and would often be invited to look after the business while Roisín went on buying trips to the Middle East. These days it’s Judith who takes annual trips to Thailand, China and India to source exclusive prints for her loyal customer base. Each year Judith commits to prints, from these prints she identifies colours and samples of silks, which are dyed to complement the prints - the showroom alone is awash with Tesserae silk, silk satins and crepes, Thai and chiffon silks, dupion, silk organza and stunning silk brocades. “Prints are not repeatable – I commit once a year and that’s it. These prints are exclusive and that’s what make them attractive to our customers,” says Judith.

Buyer Beware

Judith has one last tip for anyone buying silk outside of Ireland: “If it’s too cheap – it’s probably not a 100 per cent silk. You may not mind having a blended silk but the problem is when it’s not a 100 per cent silk it doesn’t hold as well. This will show after a couple of washes. There are tell tale signs – it will fray and its colour will die. Be mindful.”

MY LOVE OF SILK CATHERINE MCLIAIM, Portmarnock Guild “Six years ago I was invited to teach painting on silk in An Grianán, and I enjoyed myself so much that I became a member. I teach one-day sessions and by the end of the day members have two pieces to take home. I order in special paints and parachute silk, and the rst iece is already o tlined ith gutta. This way, it is easier for the ladies to learn the technique of blending without going outside the lines. At this time of year, we usually make Christmas decorations that can be hung on doors aro nd the ho se as rst introd ced to ainting on silk over 30 years ago while I was living in Abu Dhabi. Over the years I have sold many paintings and made beautiful scarves, although they can be a little trickier. These days I gift my family and friends with one-off pieces.”

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trends|style

lady

Kate faux fur cape, €119, Coast

LUXE

SHIMMERING SATINS AND STUNNING SILKS Bracelet, €7.99, Parfois

Soft pink taffeta ‘Viola’ jacket with sculpted waist, €221, Caroline Kilkenny

Teal fluted ‘Lily’ top with pleated waist, €140, Caroline Kilkenny

Mariepol faux pearl drop earrings, €461, Lanvin @ Harvey Nichols

Actress Amy Adams opts for strapless satin Max Mara dress paired with Kurt Geiger shoes.

Abstract painted taffeta ‘Tiggy’ dress with black flower cut out detail, €256, Caroline Kilkenny

Ivory bias-cut silk maxi skirt, €795.87, Galvan @ Harvey Nichols

Floral print prom dress, €132, Monsoon

Gold plated watch, €45, Ben De Lisi @ Debenhams

Black lasercut sandals, €88, Monsoon

Feminine satin finishes teamed with a hint of sparkle.

Gold ‘Fiona’ jewelled clutch bag, €88, Faith @ Debenhams Diamonté bracelet, €12, Dune

ICA Winter 2016_Hollywood_Amy.indd 77

Gold shimmer courts, €73, J By Jasper Conran @ Debenhams

WINTER 2016 | ICA HOME & LIVING | 77

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style|trends Jewel necklace, €120, Weekend Max Mara @ Brown Thomas

Show

STOPPERS

FULL LENGTH SILKS FOR THAT CINDERELLA MOMENT. Grey silk satin gown, €968, Galvan @ Harvey Nichols

Black satin gloves, €79, Dune

Dress to kill this Christmas in these figurehugging silk gowns.

Black oversized faux fur wraparound stole, €59.95, Zara

Navy belted duchess satin coat, €1,300, Paule Ka @ Brown Thomas Wykeham velvettrimmed plissé silk-blend satin gown, €2,580, Roksanda @ Harvey Nichols

Navy ‘devey’ sleeveless gown, €2,885, Roland Mouret @ Brown Thomas Finish your evening look with vintage-inspired jewellery.

Diamond encrusted ring, €25, Marks & Spencer

Designer silver chandelier earrings, €38, Debenhams Navy and glitter ‘Serenity’ bag, €55, Dune

Multi-colour contrast high shoes, €39.95, Zara Royal blue satin courts, €44, Debenhams

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01/12/2016 14:24

Ad Template.indd 60 240548 ICA Winter_Vichy_JM.indd 1

24/11/2016 11:02 16:25 29/08/2016

Real creamy butter with only half the fat.

Definitely not what you’d expect to find in a tub.

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28/11/2016 14:39 09:55 02/12/2016

trends|style BURGUNDY is simply elegant in velvet.

HOW TO WEAR ....

Bold

Velvet

DEEP EMERALD AND GOLD - a perfect combination for sun-kissed skin.

Green velvet dress, €25.95, Zara

YOU WON’T HAVE TO LOOK FAR TO FIND BOLD VELVETS IN RICH EYE POPPING HUES THIS SEASON. VELVET WAS THE MOST PROMINENT FABRIC TO WALK STRAIGHT FROM THE CATWALK INTO THE HIGH STREET.

Gold ‘Francesca’ clutch bag, €58, Faith @ Debenhams

Devore velvet kimono, €190, East

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Wool wrap coat with strap closure, €250, Cos

Sabina floral velvet court shoe, €325, L.K. Bennett

COVER UP in rich gold.

Gold stilleto, €99, Dune

TEAM THIS PURPLE VELVET MAXI DRESS with a cool blue hue and glamorise with accessories.

Black Toscana shawl scarf, €300, Gushlow and Cole @ Arnotts

SHINE BRIGHT with diamonds.

Green ‘Eva’ velvet dress, €145, Studio 8

Purple velvet maxi dress, €56, Wallis

Ellie earrings, €30, Phase Eight A COMBINATION OF THIS SEASON’S TRENDIEST BOOT in winter’s most wanted fabric.

Sequin fold-over clutch, €36, Accessorize

Silver chain, €174, Folli Follie

ADD A POP OF COLOUR in the form of sequins.

Black velvet boots, €58, Marks & Spencer

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Black velvet dress, €650, Gillian Leavy @ Arnotts

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01/12/2016 13:49

beauty|brows

5

make-up beauty bag buys FACE

POREfessional: Matte Rescue, €31, Benefit Cosmetics This lightweight, water-based gel overpowers shine and absorbs excess surface oil, leaving a naturallooking matte nish

LIPS

BETTER BROWS A PERFECTLY GROOMED EYEBROW CAN GIVE YOUR ENTIRE FACE A LIFT. NO LOOK IS COMPLETE WITHOUT GROOMED EYEBROWS  THEY FRAME YOUR FACE AND FINISH YOUR EYE MAKEUP. Shaping your eyebrows isn’t simply about hair removal - plucking, waxing or threading, it’s also about styling: perfecting your shaped brows with pencils, gels, powders and waxes. he first thing to do is comb your eyebro hairs up to see here they need to be filled in, starting BLONDES: A darker shade will frame the face and enhance the eye colour. from the front and working towards the tail of the BRUNETTES: One to two shades brow. Use a matte shadow to gently shade underdarker than your hair colour. neath the hairs for density, especially where there REDHEAD: Dark rich brown.

If your brows are naturally darker are sparse spots. Use a brow brush for a fuller brow, than your hair colour, you don’t need starting from the front working your way down to to tint or colour in more – simply the tail of the brow. Finish with a clear brow gel shape and style. combing hairs up to show hair texture.

Recommended brow products

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Brow Lift: three-way shape, lift and shade tool: The brush grooms brows and eliminates excess colour while the highlighter should be applied under the arch, to lift the brow, and triangularshaped brow cream-pencil defines and shapes the eyebrow. €30, Charlotte Tilbury @ Brown Thomas.

Brow Dimension fiber infused colour gel: This gel-based product grooms, defines, and sets brow looks for a polished effect. The mini mascara-like wand is specifically designed to allow for the most precise blending and shaping. €22.86, Laura Mercier @ Harvey Nichols. Brow Zings eyebrow shaping kit: Brow Zings eyebrow powder and wax comes with a mini slant tweezers and dual-sided extendible applicator - everything you need to sculpt, shape and fill brows. €35, Benefit Cosmetics @ Debenhams

Velvet Matte Lipstick, €26, NARS @ Brown Thomas The application of a lipstick combined with the convenience of a pencil in a jumbo crayon design.

CHEEKS

Illuminating Powder, €50, Bobbi Brown This ultra-soft, translucent pressed powder instantly gives skin a subtle glow with a natural blend of skin-brightening botanicals and light reflecti e o ders

LASHES

Eccentrico Mascara, €32, Giorgio Armani This extra-volume mascara comes in four shades; Obsidian Black, Wood (elegant brown), Armani Navy and Rouge Iron (audacious red).

EYES

Naked Ultimate Basics, €47, Urban Decay @ Debenhams This palette has 12 stunning basic neutrals that you can build on or wear alone.

01/12/2016 11:34

PS Lip Liner Crayon, from a selection, €1.50, Penneys

Will buy again

Lip sync This season it’s all about sharper lips shapes. Before applying lipstick use a lip pencil to define your lip shape.

L’oreal colour riche in rouge gold, €9.99 Anna Wojcik Lovely packaging, very elegant.

Beautiful colour: bold red ith a touch of gold shimmer. It’s easy to apply because it s soft and velvety. he colour stays on ell but not for as long as I would like it to. And that ould be the only minus. needed to reapply after I had something to eat or drin . o sum up, you on t be disappointed with the purchase, lovely shade that will suit every woman.

The Body Shop Lip and Cheek Stain in Deep Berry, €15 Claire Kiernan I have fair skin so I found this a really nice colour and not too dar . t as easy to apply but use sparingly on the cheeks just a few dots is enough, ma e sure to blend really well. The product did dry my lips out a little a bit but overall it stayed on well.

BOBBI BROWN Lux Lip Color Bobbi in Nude, €32.50 Jennifer Reid I really like the shade, which is more of a medium bro n than a nude. It’s moisturising on the lips but still has a lovely matte finish. only needed to apply one coat for full coverage. I also love the glossy gold case, it feels very high-end and ould be a perfect addition to your Christmas party ma e up bag

lips|beauty

Paese lipstick with Argan oil in shade 37, €10 Antoinette Sinclair Love the colour, and the light and creamy texture; perfect for the winter season when lips dry out! Also love the magnetic case and overall high-end look of the pac aging. ill definitely buy another when this one runs out!

PS Premium Matte Lipstick from a selection, €2.50, Penneys Rachel Murray Even though the quality of Penneys’ standard beauty line has stepped up, their premium beauty range is still a steal. The shades are identical to s lipstic range but for a fraction of the price. I would advise using a lip balm before applying, the matte finish can dry out your lips. The Ladies Day shade was my favourite, it s a deep berry perfect for winter.

Great stocking fillers

1, 2, 3 of make-up removal

Make-up can sometimes be harder to remove then it is to get on – but it’s really important to remove all make-up before bed and let your skin breath.

Remove

Cleanse

Moisturise

Clinique Take The Day Off™ make-up remover for lids, lashes and lips, €23, stockists nationwide

Dermalogica UltraCalming cleanser, from €46.85, stockists nationwide

Eucerin AtoControl face care cream, €19.50, stockists nationwide

Start with the most stubborn first – eye make-up. Saturate a cotton pad with eye make-up remover and leave it to sit for at least 10 seconds to absorb and remove.

The remainder of your make-up can be removed easily using a cleanser. Massage onto wet skin and wash with a damp face cloth or soaked cotton pads.

Always moisturise your face after cleansing – this rehydrates your skin, helps prevent wrinkles and creates a protective layer of moisture on the skin.

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shopping|gifts Red Nylon Cubes Necklace, €80, loveandrobots.com

Copper and silver Seabird studs, €75, Aisling Higgins Jewellery

★★★

Support Craftspeople

Black Heart pendant, black rhodium, €169, Edge Only

Lambswool poncho €110, Áine Classic @ Kilkenny Shop

Giftguide

Porcelain teapot, €120, Chloe Dowds

Liberty Moon, archival print, €28, Jando Design

Wishing Wells ring dish, €30 a set, karoart.com

Napkin rings (set of six), €55, Connemara Marble

MAKE SOMEONE FEEL TRULY SPECIAL WITH A HAND CRAFTED GIFT THIS CHRISTMAS. THERE ARE A WEALTH OF IRISH CRAFTS TO CHOOSE FROM, SO GIVE SOMETHING UNIQUE WHICH THE RECIPIENT WILL APPRECIATE AND TREASURE FOREVER. DON’T FORGET TO TREAT YOURSELF TOO!

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02/12/2016 13:08

Silver link chain (45”), €140, Enibas

On The Tiles Collection, classic square silk scarf, €125, Susannagh Grogan

gift|shopping

Feather bomber jacket back, €380, Jill de Burca

Leopard print cossack (price on request), John Shevlin

ADDRESS BOOK

Where to find Irish craft Orange and red lambswool snood, €75, Wild Cocoon Celestial Drop earrings in sterling silver and 9ct gold, €390, Maria Dorai Raj

The Design & Crafts Council of Ireland fosters the growth and commercial strength of the design and craft industry in Ireland, stimulating innovation and competitiveness.

For an extensive range of Irish crafts check out these links dccoi.ie and designireland.ie Kilkenny Shop promotes Irish craft in shops nationwide kilkennyshop.ie Irish Design Shop a small business which prides itself on promoting the work of some of Ireland’s most exciting designer/makers irishdesignshop. com

Gold and blue Topaz ring, €1,100, Garrett Mallon

Phi One necklace, €150, Filip Vanas @ DesignYard

Eight premium quality brushes for ‘building up’ the perfect eye. The ‘build it up’ eye set, €65, nimabrush.com

Tan leather tote, €225, CarveOn

Daria earrings, fresh water pearl and druzy stone, €165, Tory Long

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shopping|gifts

★★★

Support Craftspeople

1

2

3

4

5 6

10 7

FOR HIM & THEM

Gifts for husbands and children 1 Sanctuary, Printed Linen, €70, Martina Scott 2 Sustainable Irish beech hardwood Giant Elk, €35, Saturday Workshop, Irish Design Shop 3 Yellow Lampie, €55, whackpackfurniture.com 4 Whiskey Barrel Wood And Sterling Silver Cufflinks, €145, Paul Coyne Jewellery 5 Knitted Sock Monkey, €40, Red Rufus 6 Anthracite Wool Mix French Cap, John Shevlin Hats (price on request) 7 Cedarwood and Horsetail Herb gentleman’s shaving set, €60, Clarkes of Dublin 8 Merino wool sheep, €35, The Wool Felt Shop 9 Wooden Viking Longboat, €29, Ventry Toys 10 Handmade soap and Body butter, from €3.95, Skelligs Soaps

9

8

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02/12/2016 13:08

trends|interiors 1

3

2

5 6

4

8

7 9

LIFE ON A PLATE BEAUTIFUL, TACTILE, FUNCTIONAL AND DECORATIVE. ADD A FRESH SPLASH OF COLOUR TO YOUR KITCHEN OR ART TO YOUR WALL WITH THESE GORGEOUS GEMS. 1 Irish Juniper (6 x 12” ) oblong tray, €102, johnderian.com 2 Pip Studio Royal (28cm plate), €21, amara.com 3 Tema e Variazioni Wall Plate - No. 160, €146, Fornasetti 4 Lunch Plate with mouth, €3, flyingtiger.com 5 Matthew Williamson dinner plate, €6, Debenhams 6 Feathers Cake Plate, €9, Marks & Spencer 7 Rainbow Plate, €56.50, karoart.eu 8 Christian Lacroix love who you want ‘QueenBull’ dessert plate, €38, amara.com 9 Catherine Keher Love Tandem Bicycle plate, €35, etsy.com WINTER 2016 | ICA HOME & LIVING | 87

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02/12/2016 12:29

hobbyroom|makeover

10 WHITE BOARD

Organisation starts with the mind. A white board is a must for those project reminders.

1

Wall storage, €278, amara.com

TOOL ORGANISER

One hobby room staple is a tool organiser. This wall organiser will make sure you always have an accessible place for your tools that work across a number of crafts including, scissors, pencils, knitting needles, glue, brushes etc. Items like thread are best kept out in the open where you can actually see (and remember) what you have. But you still want some order to your room. Try storing them in a wall mounted shelf. Your supplies will still be clearly visible but out of the way for your daily craft activities.

Haberdashery House, €29, theoakroom.co.uk

10

great hobby room organiser tips

With knitting, painting and paperwork, a hobby room can become more chaos than crafty! That’s why we’ve come up with some tidy tips to keep you organised.

2 PILL BOX While you can buy containers especially for holding those tiny beads and baubles, pillboxes will do the trick just as effectively and can be picked up in any local pound store for a fraction of the price.

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3

MULTI-LAYER HANGER

Fabrics can be easily stored using either a multi-layered hanger or even a clothes horse. By draping them on one of these your fabrics will be accessible, easy to find and identify and best of all, crease free.

Sindy Clothes Hanger, €183, ladp.se

01/12/2016 12:52

makeover|hobbyroom

6

WALL STORAGE

The worst thing about storing your wool rolls out of sight is that you can’t see what you have or which box it’s in. By investing in some clever wall storage, you can have your wool at hand when you need it but still keep your craft room neat and tidy.

7

FOOD JARS

4

MASON JARS

Having trouble keeping that expensive paint fresh and clump-free? Try investing in some inexpensive airtight clear mason jars to transfer your paint into. Not only will it be easy to find the colour you want but you won’t have to go on the hunt to buy new paint every time you start a fresh project.

5

KITCHEN ROLL HOLDER

Is the wire or string from your jewellery-making projects constantly getting tangled into a ball? By wrapping your string neatly around a vertical pole, similar to a kitchen roll holder, you can keep your wire tangle free as you simply unspool as much as you need.

Copper storage unit, €218, www.oliverbonas.com

Keeping buttons tidy and organised can be a challenge but this is where your old food jars will come in handy. You can use different jars for different styles of buttons and only take out what buttons you need as you need them. Make sure you use clear jars so you can see what buttons are inside.

8

A MAGAZINE RACK

A trendy magazine rack can be a useful way of holding your knitting or paperwork patterns.

Several smaller wall mounted paper holders or magazine holders can be used for holding patterns or as a tidy way of storing works in progress until you have the time to get back to them.

9

CORD

If you’re looking for a handy way to hold your ribbons, tie a piece of cord from one end of a wall to another. String your rolls of ribbon onto the cord and attach it to the other side of the wall.

Just like that you have an functional ribbon holder.

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01/12/2016 12:52

commercial profile

MAKE THIS THE SWEETEST GIFT FOR

Kenya this Christmas!

T

his is Dorcas Kenyatta who lives in Kituo County, one of the most arid areas in Kenya.

Following her husband’s death, she had no means of supporting her family.

Many Kenyan’s are reliant on subsistence farming and more than 43% of them live in poverty, which is often further acerbated by long periods of drought.

Trócaire has been working with local communities in Kenya for the past 40 years to encourage and enable sustainable livelihoods. Beekeeping, being a sustainable eco-friendly activity that facilitates the pollination of local farming crops, is a natural fit for such arid conditions in East Africa.

This Irish Humanitarian Agency provided apiary training to Dorcas and her family and she became Chair-lady of the local Mwasuma beekeepers group.

Trócaire also trained the 20 member Mwasuma beekeepers in hygienic methods of honey production and processing and provided them ith five hives each, from which they harvest approximately 10 kilograms of honey annually.

Beekeeping has become an important income generating activity in Kituo County and supports the community by the sale of honey, beeswax for candles and soap.

Dorcas said: “Members have been maintaining their hives and the quantity and quality of honey harvested has improved. We eventually hope to open a honey processing factory in our area.”

The introduction of the freestanding, low to ground, ‘Langstroth’ hive, which can be placed on a small patch of ground close to home, has also made beekeeping far more accessible

to women as, previously, the work involved climbing trees to access hives - an unacceptable practice for women in Dorcas’s culture.

Dorcas added: “More women are involved in decisions about harvesting, selling and the use of honey money.

Now we are part of this, not just watching the men from the side-lines.”

“The beekeeping and honey harvesting is carried out during the day along with household chores. This means I can support my family as both a mother and a provider.”

This Christmas give a charitable present by helping Trócaire supply other communities with beehives and training.

To buy a Trócaire Gift or to donate to the Trócaire Christmas Appeal visit trocaire.org or Callsave 1850 408 408.

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05/12/2016 15:36

Buy a or donate to the Trรณcaire Christmas Appeal

ROI Charity No: 20009601; Revenue No: CHY 5883.

TO DONATE OR BUY A GIFT: Visit

- Trรณcaire, Maynooth, Co. Kildare - 12 Cathedral Street, Dublin 1 - 9 Cook Street, Co. Cork

Go To

www.trocaire.org

Call

1850 408 408

241388_1C_Trocaire_ICA.indd 1

YOU CAN ALSO BUY FROM:

02/12/2016 16:19

skills|business

Heaven

Sent

IN THE FIRST OF A NEW SERIES ON WOMEN SETTING UP SUCCESSFUL SMALL BUSINESSES IN IRELAND WE MEET TIPPERARY-BASED MARION FRAWLEY TO DISCOVER THE INSPIRATION BEHIND HER BUSINESS MANNA BIA AND THE CHALLENGES SHE HAS OVERCOME ON THE JOURNEY.

A

strange and emotional chain of events set Marion on the path to running her own business creating plant-based meals in the rural village of Ballinderry, Co Tipperary. Five years ago Marion’s partner Jack started experiencing serious health difficulties. iagnosed ith a hereditary heart condition his medical regimen left him feeling uite deflated, so he made a decision to switch to a plant based diet to help improve his energy levels and overall nutrition.

At the time Marion was two months into a three-month residential cookery course in Ballymaloe. While the course delivered on producing quality dishes using locally sourced ingredients it wasn’t particularly focused on the nutritional or health benefits of the dishes. rmed ith her culinary knowledge and a desire to produce nutritious meals for Jack, Marion met the challenge head on as she explains, “Never one to shy away from a challenge I started to investigate the plant-based diet in more detail so as I could ensure he was getting the right balance, especially adequate amounts of protein. Although I didn’t follow it at the start, much to his dismay, I stared cooking for my partner

and ate the same meals and really enjoyed them. We both began to lose weight, my skin improved greatly and I began to feel a lot happier in myself. After a month-long trip to Vietnam where I undertook various cookery classes and only ate a plant-based diet, I decided to switch over completely and I’ve never looked back.”

Sadly, Jack’s condition was untreatable and he succumbed to his illness in 2013.

The following year Marion was diagnosed with a cancerous reading on her ovaries and underwent a hysterectomy, plunging her into menopause at the age of 42.

While most people would be entitled to take time out to deal with these personal set backs, Marion set about researching how plant-based food can be used to tackle the effects of menopause. “Although the first si months ere a struggle really focused on foods that promoted mental wellbeing, balanced mood swings and triggered endorphins,” Marion explains.

This research sparked the idea for a business. Her initial foray into the food business began when she participated in the Food Academy Programme in conjunction with Supervalu and Tipperary Local Enterprise Board. A six-month programme aimed at helping individuals

bring a product from its original concept to the supermarket shelf. “It was a very intense and informative course and although my first product, uperseed Sprinkle, was not selected as they felt it was more suited to health food shops ,it gave me the confidence to start a small business in a rural area, which I would not have done previously,“ she says.

Undeterred she got back in the saddle once more and Manna Bia was born.

Operating from a small production facility in Ballinderry, Marion makes a range of products that are plant based with an emphasis on nutritional value. “I open to the public on Mondays and Thursdays for collections; people can pre-order from the menu or just come and purchase what they like the look of. I post up my menu the previous day as I use local, seasonal ingredients and tailor my menu accordingly. I am lucky enough to have three organic farms within a 10-mile radius and I work very closely with the farmers.

“I use lots of turmeric, adding it to soups, stews and curries, it is a natural anti inflammatory and much research has lauded it as one of the most important natural remedies. I’ve been a huge fan of chia seeds for the past six years, they are a great source of omega 3, calcium, protein and fibre, add them to my nergy Bites, fruit compotes and my Superseed Sprinkle,” she says.

Balancing health with pleasure is an important factor for Marion and she produces plenty of treats conjured from natural ingredients with known health

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business|skills

Marion Frawley

benefits. Her nergy ites contain ra cacao, the unprocessed bean used to ma e chocolate, hich in its ra state is rich in magnesium, calcium, iron, inc and manganese. efined sugar is replaced ith agave syrup or birch sugar, the latter of hich comes ith an une pected health benefit. ccording to arion, irch sugar actually prevents cavities so it s a in in situation ood ne s indeed for those of us ith a s eet tooth. avoury dishes combine beans, pulses, locally sourced vegetables and lots of dar leafy greens the soups are thic ened ith beans or pulses ramping up the protein content even further an important consideration for anyone follo ing a plant based diet. or anyone see ing guidance hile follo ing this diet arion hosts Health and ellbeing or shops at her premises and provides private coo ery classes too. lthough she doesn t advocate anyone s itch to a plant based diet ithout professional advice she ould encourage people to go meat free at least one day a ee and increase their inta e of fruits, vegetables, beans, nuts and pulses to

enhance their ellbeing. he business has gro n organically from producing meals for e isting customers to opening t o days a ee to fulfil the gro ing demand of the ta e a ay mar et. No , eatless ondays and a ea ay hursdays are a fi ture in the calendar. a ing full use of social media to reach her audience, arion posts the menu on aceboo , nstagram and te ts customers. es, it s time consuming and m still a novice. he local nterprise oard run lots of training courses to help small businesses hone their s ills. do all the ordering, stoc ta ing, prep, coo ing, pac aging, labeling, serving and cleaning myself as m not able to afford to employ anyone yet but truly love hat m doing and love interacting ith customers and getting feedbac on hat they have and haven t en oyed, if they feel better or have

lost eight, hich is often the case after a fe months, says arion of the process. ustomers under thirty are a ey component of gro th for the business and ma e up a third of her business. nterest and understanding of plant based nutrition is greater among this generation than previous ones and there is considerably less resistance to a meat free diet among younger customers. eople al ays as about the name anna ia. t roughly translates to food from heaven. chose the it, not only because believe that od gave us all the food e need in plants, but also in honour of my partner ac , ho ithout his input, ould not be feeling as healthy as do today. very time create a ne dish, see a customer s health improve or spend time teaching someone ne coo ery s ills, no that he is smiling do n, even if it is a little smugly, she laughs.

TRY THIS If you are coeliac or avoiding gluten read our review of My Gluten-Free Kitchen cookbook on page 99. Check out these websites for excellent plant-based and vegetarian recipes: jamieoliver.com and bbcgoodfood.com both have an excellent selection. For macrobioic and other specialist recipes try edenfoods.com/recipes WINTER 2016 | ICA HOME & LIVING | 93

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Untitled-4 1

02/12/2016 16:47

xxxx|overhaul

Breeding will out CAN YOU TAKE YOUR DOG OUT IN RESPECTABLE SOCIETY?

Your pooch may be the king of the household but was he bred to sit and stay in civilised company? If not, take a sneak peek at these handy training tips!

1

CLICKER TRAINING Clicker training is a positive reinforcement tool for training pets which allows you to accurately signal good behaviour before you present them with an reward. So why not just say ‘good boy’ ? When we constantly use phrases like ‘good boy’ they can become meaningless to our pet. They can also hear these words throughout the day when it doesn’t realate to them or their behaviour. The clicker provides a distinctive noise which they won’t hear anywhere else. If you’re finding it difficult to communicate with your pet the clicker could be the answer! Not only did dog trainer Sinead Hughes use a clicker to train her dogs Mutley and Murphy to skateboard, she has even used it to train chickens!

Nice coat!

GROOMING

Egg-cellent Idea Adding a raw egg into your dog’s food bowl to can give him a good boost off fatty acids, leading to a soft a shiny coat.

Protect the Paws To protect your pups paws from the snow, try rubbing them with some vaseline Dog Breath Banished Adding herbs like parsley to your dog’s food bowl can cure that ‘down boy’ awful breath!

Positivity is a prerequisite!

Positive reinforcement is by far the best way to encourage the effective training of your pet and a lasting bond between owner and dog. If you repeatedly punish negative behaviour, like barking or jumping, eventually an animal will submit out of fear, not because they’re well trained. Positive reinforcement training allows you to, not only build a healthy bond with your pet, but teach them that good behaviour can be rewarded.

2

Consistency is key One of the most basic elements of dog training, yet the most difficult to maintain, is consistency. Remember dogs learn by repetitive action so if you keep changing the rules, how will they ever learn? The more consistent you are with your new pup, the quicker they ll figure out hat they re supposed to do. This hard work on your behalf shouldn’t stop once your dog has learned their new skill or trick.

These animals are always learning, so if you want them to keep up the good work, you must too.

3

Prevention is better than cure It’s always easier to start a project ith a clean slate, so you should definitely try to train your puppy before any bad behaviour arrives, rather than when it begins. If you wait you could spend an enormous amount of time reversing all their newly formed bad habits. That being said, professional dog trainer Sinead Hughes taught her dog to ride a skateboard when he was 8 and fetch her slippers when he was 12. So I guess you really can teach an old dog new tricks.

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pets|puppy

NOT JUST FOR

The addition of a pet to the family unit comes attached with love and memories that will endure a lifetime.

However, there is also a responsibility to care for this living, breathing and vulnerable creature. As the old saying goes...‘a puppy isn’t just for Christmas.’

Christmas Studies have shown that owning a pet can have a variety of benefits for both adults and children ali e. he presence of a pet in the home can reduce feelings of an iety and stress, help build social s ills and teach the core values of responsibility. ith the Christmas season fast approaching, many people are considering purchasing a puppy for a loved one. hile the archetypal image of a fluffy ne puppy arriving on hristmas morning, topped with a giant red bow on his collar, is certainly an adorable one, the aftermath can be anything but. nli e ith other presents, the giver needs to factor in the significant cost and responsibility attached to this adorable hristmas gift. hen ne dog o ners consider the cost of having a pet, a collar, lead, dog bed, food bo ls and play toys immediately spring to mind. nfortunately, this is ust the tip of the iceberg in terms of financial cost. hat can t be overloo ed is the e pense of microchipping, a dog licence and let s

not forget, appro imately fourteen years orth of dog food and grooming. ven still, these hefty bills are assuming your pet ill remain accident or illness free during their lifetime and don t consider the price of training the newest addition to your family. eople don t realise hat they re ta ing on, says inead Hughes, a ublin based professional dog trainer. o giving a person a dog for hristmas is effectively li e handing them a bill of 2 , for the dog to last for 1 years and that s if the dog is accident free for its lifetime, added inead. hould you decide to have your pet trained you ill also need three to four private lessons, costing appro imately 2 2 , to cover basic training needs. long ith financial e pense, this training re uires a lot of patience and can be a significant time commitment. og o ners really ant to have a good relationship ith their dog. he range of things they ill be loo ing for help ith is

BRINGING PUPPY HOME Before a baby and puppy introduction, bring your pup an item of clothing with the child’s scent on it to sleep with and get used to. Take your puppy on a long, tiring walk before the introduction, and make sure your pup is in a calm state. Equally, the adult holding the baby should be as relaxed as possible as they allow the puppy to sniff the baby’s now familiar scent at a safe distance. It should always be explained to children, toddlers especially puppies are not cuddly toys, they need to be handled gently.

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puppy|pets stopping the dog from pulling on the lead, jumping up, barking or lunging when they see another dog. Achieving these results can take between four to eight weeks with a professional dog trainer, but require a good deal of time and patience, which most dog owners are simply unable to provide.

“Dog training is easy, the difficulty comes ith the time it takes, the amount of patience needed, and the fact that you have to be consistent,” warns Sinead.

While many potential dog owners wholly consider these expenses and time commitments before setting out to find a pup, Sinead still advises against introducing a pet to the family during the hectic Christmas season. “Christmas is probably the worst time to get a pup because the household is extra busy. People want to sit and watch TV and children want to play with their Christmas presents,” says Sinead.

Along with a busy household of visitors coming and going, Christmas days are cold and short, making toilet training a puppy in dark winter elements very difficult. thin people want to get their nearest and dearest gifts that are cute and memorable at Christmas. uppies are gorgeous but ve never heard of anyone giving someone an adult dog or a rescue dog for hristmas. t s purely aesthetics, it s purely cute. hat s hy people thin it s a good idea hen in fact, it s the orst time of year to give or receive a dog,” added Sinead.

PUPPY KIT

Kong classic rubber dog toy, from €8, Equipet

This toy will keep your pup occupied as he tries to get the delicious treats inside, while also getting him through the nasty teething stage.

Grey fur hot water bottle, €22.50, whitestuff. com

Puppies are used to snuggling up to their mother’s warm body at night. Use a lukewarm water bottle to imitate this.

An old t-shirt, recently worn, wrapped around a hot water bottle will help a pup get used to your scent as he sleeps.

Grey textured t-shirt, €16, Next

A ticking clock will mimic the familiar heartbeat of your new pet’s mother, helping them doze off.

Red alarm clock bakelite €9.95, Dotcomgiftshop

For training your puppy to hit the mark, we don’t need to explain why these are early day essentials.

Dry-Tech puppy pads, 30 pack, €19.95, petmania.ie

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commercial profile

This Christmas,

if you have a bit to give, please give it.

Support Bóthar’s annual Christmas appeal and send Irish dairy cows to Rwanda to help struggling families. The impact that rish dairy co s and goats are having in the field is incredible and it is all thanks to donations from people just like you. Receiving the gift of an Irish dairy cow through Bóthar ill be the first time that many of these families ill earn an income. This gift of a food-and-income-producing animal is like receiving the keys to a successful business. It’s a nervous

and yet exciting time for the families who are getting a very special animal - one that can continue to give for many years.

Irish dairy cows do very well in the Developing World, giving about 16-20 litres of milk per day, whereas for example in Rwanda, the local, indigenous cow produces just one litre per day. By supporting Bóthar’s Christmas appeal, you are helping to lift at least one family out of poverty. There are gift options to suit everyone.

If you have a bit to give this Christmas, please give it. Phone 1850 82 99 99 with your donation or donate online at www.bothar.org 98 | ICA HOME & LIVING | WINTER 2016

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list|book A DOCTOR’S SWORD,

By Bob Jackson The Collins Press, €22.99 Reviewed by Conor Forrest

Over the course of the Second World War, thousands of Allied soldiers were taken prisoner by the Japanese Imperial Army, kept in prisoner of war camps under often horrific conditions, with daily beatings, meagre rations and back-breaking work the norm.

Mixed up in the middle of that horror was a young RAF medical officer from or , r idan ac arthy. uthor ob ac son first learned of idan ac arthy in 1 , hen a customer in he endevou bar in or city told him the story of a or man ho had survived the brutal apanese camps. lso featured in a 2 1 documentary of the same name which was produced by Jackson, ac arthy s harro ing story unfolds bet een the pages of A Doctor’s Sword, hich e pands on ac arthy s o n memoir to include a more in depth view of the fascinating story, taking the reader on a journey from an idyllic life in astleto nbere in o or to the large scale evacuation from un ir at the beginning of the ar, the horrors of a Japanese prison camp in Nagasaki, and the day the atomic bomb dropped on the coastal city. Speaking to RTE radio in 1 , ac arthy as characteristically understated when he asked about why he survived. “A combination of my rish atholic heritage, my family bac ground and lots and lots of luck,” he replied.

BOOK CLUB One good thing about the Irish winter is that it gives you the perfect excuse to hunker down with your head in a book. Pick from our fine selection and send us your thoughts!

IRELAND: THE AUTOBIOGRAPHY

By John Bowman Penguin Ireland, €24.99 Reviewed by Joseph O’Connor

ompiled and edited by broadcaster and historian John Bowman, Ireland: The Autobiography is a rich collection of eyewitness accounts and recollections from the last century of Irish life.

Running in chronological order, each account – all of which have been mined from archives, diaries and memoirs – offers an engrossing glimpse at a given moment in Irish history. Such is the diversity of the material that it covers everything from an Eamon de alera address to inston hurchill in 1 on the issue of reland s neutrality to poet atric avanagh being cross e amined in court where he was taking libel action against Leader maga ine over a profile it published of him. t also includes topics such as the Troubles in the North, the decline of the Irish language, clerical celibacy, the housing market crash and even the meaning of Ryanair. Many will know Bowman from his unday morning radio programme on adio 1 hen he takes a look back through the RTÉ Radio archives and presents some of his favourite recordings. he ubliner clearly has a talent for mining files from the past and it s there to see in this wide-ranging portrait of a country which has over the past century undergone significant political, social and cultural change.

Great gift books THE GREEN ROAD

Anne Enright Penguin, €9.99 Reviewed by Jane Matthews A story spanning three decades and yet one as old as time.

An Irish homecoming with all it entails, emigrants and arguments, the under-appreciated and the over blown. Rosaleen, the mammy, in a fit of pique signs off her Christmas cards with “I’m selling the house”. This emotional magnet pulls her children home for one last Christmas in the family home.

Drama, prejudice, ignorance and self delusion are served up in a very raw state. However, there is also forgiveness, a recognition that we are not as we were in the 80s and a sort of moving on, after all, life in Ireland has its own pattern. Written as cleanly and sharply as a surgeons blade, with not a word wasted, this book is impossible to put down.

HOPSCOTCH AND QUEENI-O

Damian Corelss Collins Books, €10.39

With his tongue firmly in cheek, in his latest book Corless takes us on an entertaining trip down memory lane to the age of Radio Caroline, holidays in Butlin’s Mosney and Dáithí Lacha. Corless brings us on an entertaining tour of 1960s Irish society through the eyes of a child. Set against a backdrop of the space-race and the miniskirt, this is a delightful celebration of the days we thought would never end – and some we’re glad are gone forever.

tell us what you think HAVE YOU READ ANY OF OUR FEATURED BOOKS? THEN SEND US YOUR REVIEW, POST IT ON OUR FACEBOOK PAGE OR SIMPLY SPREAD THE WORD ON TWITTER: HELLOICAHOMEANDLIVING.IE FACEBOOK.COM/ICAHOMEANDLIVING #ICAHOMEANDLIVING

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book|list THE BROTHER HUBBARD COOKBOOK

By Garrett Fitzgerald Gill Books, €27.99 Reviewd by Alan McArthur Groves

From the markets stalls of South East Asia to the kitchens of the Middle East, Garrett Fitzgerald has brought his love of Mediterranean and Middle Eastern cuisine to the streets of Dublin and now to the pages of his first coo boo , The Brother Hubbard Cookbook.

Fitzgerald invites you to join him and share his culinary journey through casual, accessible and deceptively (but not exclusively) vegetarian dishes, infused with spices, seeds, herbs, oils and whole lot of taste. The book is broadly divided into appetising meals, nourishing treats and indulgent drinks, accompanied by four yellow ribbons to mark your culinary discoveries as you browse. There is also supporting techniques, tips and tricks to help dress up even the simplest of dishes. hile the coo boo is filled ith delicious recipes for you to discover, it is also imbued with Fitzgerald’s ideology of being part of the cooking process, enjoying the art of combining ingredients, and adding your own touches to make a dish your own. It is a cookbook created to be be used, whether is adding your own notes in the margins, a splattering of sauce to the pages or using a stray herb as a bookmark.

COOK THE BOOKS GREAT GIFTS FOR BUDDING COOKS AND HEALTHY EATERS

A TASTE OF HOME,

NEVEN MAGUIRE

Author go here Gill Books, €22.99 From the most basic recipe to complete family meals this is the perfect gift for a young family or fledgling flying the nest.

MY GLUTEN-FREE KITCHEN

By Gearóid Lynch Gill Books, €24.99 Reviewed by Penny Gray

Chef Gearóid Lynch suffered from the common symptoms of coeliac disease since childhood, but the eventual diagnosis as an adult led to frustration when he discovered just how prevalent gluten is in our diet. Rather than giving up and settling for a life of bland food, he began formulating his own versions of favourite meals, which he has now gathered in this sumptuous hardback. Covering every mealtime from breakfast to desserts, this is more than just a niche cookbook. A lengthy introduction goes through the practicalities of going glutenfree, and advises cooks on the best ingredients to have in the store cupboard. A comprehensive glossary of naturally glutenfree foods, safe grains and useful beans and pulses is also included. The recipes themselves are the right mix between hearty Irish favourites and showstopping dishes worthy of any dinner party. Standout recipes include Camembert Quiche, a warming Beef Hotpot with Horseradish Mash, and a stunning Cherry Clafoutis. There’s even a homemade Tomato Ketchup for those missing their table sauces. There is particular emphasis on gluten-free versions of breads, desserts, stocks and sauces, the dishes that traditionally are troublesome for gluten-free eaters. Beautifully illustrated throughout, these recipes will ensure that food lovers miss out on nothing when they cut out gluten.

THE WORLD OF THE HAPPY PEAR

Stephen & David Flynn Penguin, €24.00

Vegetarian recipes, endlessly varied, packed full of flavour and amazingly easy to prepare!

THE FIT FOODIE

Derval O’Rourke Penguin, €20.99 Derval O’Rourke believes that the secret to being your healthiest happiest self is to eat well and keep moving.

By Catherine Fulvio Gill Books, €22.99 Reviewed by Mary Connaughton

Catherine Fulvio is well known for her Italian cookbooks and TV sho s but this ne title is firmly rooted in her Wicklow homestead, ally noc en House. t s a terrific compendium covering everything from breakfast dishes to the perfect Christmas dinner. Written in a friendly, approachable style you can sense the authors voice throughout. The recipes strike the right balance between being accessible and offering the more experienced cook the opportunity to elevate their cooking and try more ambitious dishes — without ever becoming overly fussy. This is very much a farm-to-fork book, showcasing the best of seasonal ingredients in elegant home-cooking. From wholesome farmhouse soups, pastries, pies, vegetable dishes and casseroles to jams, preserves and deserts this is an extensive collection of recipes and know-how. It would be difficult to find a recipe here that you wouldn’t want to try and the casually styled images make it all the more appealing.

Beautifully photographed and designed, A Taste of Home, balances tantalising insights from the author with evocative images, redolent of her carefree childhood, and offers a glimpse into the history of Ballyknocken house. A Taste of Home feels like a journey through food with a very amiable companion. This is the perfect cookbook. You can try Catherine’s Winter Rabbit Casserole and Mustard and Spinach Mash recipes in our 12 Chefs of Christmas special on page 40.

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list|book

AUTHOR INSIGHT JOSEPHINE RYAN

By Orla Ryan

ABOVE IMAGES: Frewin House, Donegal

HIDDEN IRELAND

By Josephine Ryan The Blackstaff Press, â‚Ź200.00 Reviewed by Jane Matthews

Do you yearn for a simpler life, a time without the constant ping of snapchat, messenger and faceboo , a time hen you were not expected to be contactable 24/7? Do you remember going a ay for a fe days and leaving the ids ith your mum, chec ing in once maybe t ice but trusting that they ill find the clean under ear read the pi a instructions ithout having to call you every five minutes ell, give you the gift of time travel. eruse the pages of Hidden Ireland, a magnificent collection of private homes in reland offering seasonal accommodation, and compile your escape list. eautifully shot by ames ennell and evocatively ritten by osephine yan, the boo is as inviting as a stay in one of these onderful houses. Having stayed recently in the osnaree House in lane page 1 , can only say they must have had a tough ob distilling do n the shots used. han s to ames and osephine, no have an e tended buc et list, re in House pictured above is top of the ish list for 2 1 .

Josephine Ryan confesses that her extensive and varied career transitioning from antiques dealer, to designer, stylist and latterly author was largely due to her parents influence.

Her English-born mother and and Irish father, ignited her appreciation for all things historical. y parents both went to auctions and collected anti ues. y mother as brought up on Jersey during the Nazi occupation so as also very interested in history. nd for some reason al ays loved old houses, even hen as a child, she e plained.

During her time in the design world Josephine was involved in an exhibition at Somerset House, for which Prince Charles was a patron. as one of nine designers as ed to create a room themed around ool. osephine styled a vintage lounge space, composed of raw wood, woollen pieces and an abundance of neutral tones. uring a conversation ith H H rince harles, he informed osephine that her creation as his favourite. hat as a huge highlight, she recalls. hen osephine as as ed by James Fennell to get involved in the Hidden Ireland project she didn t hesitate, as she e plains, t asn t the ind of invitation you turn do n because it s such a high profile publication. he boo allo ed her to e plore her interest in historical architecture and revisit Ireland, which had been her home throughout her teenage years. al ays anted to go bac to reland and having done Essentially Irish and no this have more or lin s ith reland hich didn t have. hat for me as a huge attraction to doing the boo , she said. osephine has a number of rish based pro ects lined up in the near future that are sure to eep her connected to reland, her second home, for uite some time.

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escape|cities BELOW: Pop in and peruse. The Winding Stair bookshop is a haven for book-lovers. Book a table upstairs and lunch overlooking the Liffey.

RIGHT: For cool gifts and homewares head to Industry.

ABOVE: The Woolen Mills for fine dining in a relaxed atmosphere. BELOW: DesignYard for retail therapy

GET ACQUAINTED WITH DUBLIN It’s a crisp December morning. It’s cold outside but the sun is shining, the sky is blue, and the early commuters have long since reached the office. he perfect ay to begin your e ploration of ublin, a melting pot that reflects our varied nation, home to an eclectic mix of culture, food and history. If you skim into the city via Heuston station, take a minute to marvel at this beautiful building that as based on the talian pala o architecture style and first opened in 1 .

Art lover’s take advantage of its proximity to IMMA and enjoy Irish and international modern masterpieces in the impressive setting of the Royal Hospital, Kilmanham. Heuston is also a short stroll from the famed Guinness Storehouse, offering insights into Guinness production throughout the centuries and finishing ith a complimentary pint of uinness and a fantastic vie over the city from the ravity ar. ou might ant to al off your morning tipple ith a ander do n the uays and ind your ay into the arren of streets that is Temple Bar. Here, among the uir y shops and galleries, you ll find lots of interesting lunch options and if you’re lucky enough to pitch up on a aturday you can picnic on the hoof ith produce from the ee ly food mar et. AFTERNOON DELIGHTS Next up is the Little Museum of Dublin, one of the city s many hidden gems, hich tells the story of a changing nation over the past 1 years.

Located at the top of Grafton Street, it also affords the opportunity for a spot of shopping along this ide pedestrian boulevard – pop into Brown Thomas or enjoy the entertainers ho light up this famous shopping street. stroll around St. Stephen’s Green is al ays a pleasant e perience. or a spot of culture head to Dublin Castle and take in the Chester Beatty Library, the library is home to the breathtaking collection

DAY

HOURS IN...

DUBLIN

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cities|escape REST YOUR HEAD

ABOVE: The Cake Cafe for sweet treats and stationery.

BELOW: Round off the night with a table at The Vintage Cocktail Club.

manuscripts including ancient Biblical papyri and Egyptian Books of the Dead, as well as a copy of the Qur’an dating back to AD 1001. DUBLIN AT NIGHT Back to the hotel to refresh before dinner then head to The Woolen Mills on rmond uay o er for a spot of fine dining in a rela ed atmosphere. Dublin is bursting at the seams with artistic and theatrical talent, so check out what’s on before you arrive whatsonin.ie. When the show is over, swing by for a welcome nightcap at The Vintage Cocktail Club (reservations recommended) nearby, which promises e clusivity, chic surroundings and, most importantly, an e tensive coc tail menu.

DAY 2 INDULGE YOURSELF After a leisurely breakfast head into the city centre and soak up the seasonal atmosphere in a city full of shoppers and friends enjoying impromptu get togethers. Head to the DesignYard on Fredrick’s Street D2 to be inspired by the best of Irish crafts and stunning jewelery. If you’re tempted to treat yourself we promise not to judge you.

Foodies make time for a visit to Fallon & Byrne on che uer treet here you ll trac do n the latest must have’ ingredient and you can kick back with a morning coffee and pastry. eauty un ies ho no their c ua di arma from their en an can get their fi at Space NK on Grafton Street. Just time for a wander through the Powerscourt Townhouse to peruse the anti ues and e elery emporiums before emerging onto Castle Market Street and it’s wonderful selection of restaurants for lunch. Make time to check out the vintage clothes in Harlequin in Castle Market Street or Jenny Vander Drury Street and the stalls in the

DAY

If you’re looking for somewhere a little funky to spend the night then Smithfield’s Generator Hostel is a reasonable option. For a more upmarket experience check out the Number 31 guesthouse, just off Leeson Street. The Clarence Hotel is a stylish option close to the action or swap the hurly-burly for the calm of the newly refurbished Clontarf Castle Hotel just a 15 minute hop from the city.

Georges Street Arcade. ut your day isn t finished ust yet.

SHOP TILL YOU DROP Grandchild a budding Einstein?

Encourage them with a gift from the Makeshop, 4 Lincoln lace, an offshoot of the cience allery, it has an ama ing selection treats for the scientifically minded of all ages. rop into Coco-Atelier, 30 Drury Street, to pick up the most glorious chocolates or a selection of pretty macaroons.

Generations of book-lovers have made the Winding Stair Bookshop, 40 Ormond Quay, their haven in the city, pop in to peruse the classics and linger for a special lunch or dinner in their fabulous restaurant. abric aficionados fear not, Murphy Sheehy has just relocated to a beautiful new premises, No 2 Cranford Centre, Stillorgan Road, D 4, with more room to showcase their fabulous range of clothing, interior and artists’ fabrics. Cake Café at Daintree Building, Camden street, is the spot enjoy a well earned cuppa and cake, plus you can stock up on beautiful stationery and craft papers in Daintree. Jewellery makers head to Yellow Brick Road, 8 Bachelors Walk, D1 for a sparkling selection of gemstones and beads, those who prefer their bling ready made try Rhinestones, 18 Andrew Street D2. Industry lifestyle store and eatery, 41 Drury Street, stocks beyond cool household goods, Irish blankets and fashion forward gifts.

Before you leave the city, pay a visit to the I Believe Christmas Market on Custom House Quay, home to a broad selection of food, drink, craft products, pop-up shops and plenty of Christmas spirit! There’ll also be a handy pop-up bar with a panoramic view of the village – Après Ski – just in case you’re in need of an aperitif. Bon voyage!

DUBLIN BY BIKE If you’re feeling energetic, why not pick up a Dublin Bike and see the city on two wheels? With stations located around the city, you can buy a three-day ticket at certain stations with your credit card for €5. The first half hour of each trip is free, and after that you’ll have to pay 50c for the next 30 minutes, €1.50 for up to two hours, €3.50 for up to three hours and €6.50 for up to four hours. After that it’s an extra €2 per hour, so don’t stay out too long!

Helmets aren’t supplied, so bring along your own and make sure to use your hand signals!

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escape|japan

LEFT: The neon jungle of Shinjuku.

ABOVE RIGHT: The harmonic chaos of Shibuya crossing. BELOW FAR RIGHT: Godzilla makes his presence known at the Hotel Gracery in Shinjuku. BELOW RIGHT: A three wheeled turret zips around the Tsukiji fish market, transporting different varieties of fish to be shipped all over Japan. Be careful you don’t get run over.

MODERN TRADITION TOKYO & KYOTO

LOOKING TO EXPERIENCE THE PERFECT BALANCE OF TRADITION WITH THE FUTURISTIC? ALAN MCARTHUR GROVES EXPLORES THE WONDERS OF JAPAN AND EVERYTHING IT HAS TO OFFER, AND PROFILES TOKYO AND KYOTO  TWO LOCATIONS THAT WILL HAVE YOU COMING BACK FOR MORE.

F

or the adventurous traveller looking for a sensory overload of tradition fused with technology; the beauty of green nature juxtaposed with ever-rising structural grey skyscrapers; where the past and the future co-exist — then look no further than the land of the rising sun — Japan. This amazing country with its unique culture, history and futuristic insight has only been accessible to western culture for 160 years. Now its waiting for you to discover its secrets.

TRAVELING THROUGH TOKYO As the capital of Japan, with a population of over 13 million people, Tokyo is a sprawling metropolis that could overwhelm even the most adventurous traveller. Despite the panoply of temples, shops and people this city has managed to find order and balance to allo everything to exist in harmony. Although hectic motion pulses through the city, chaos is absent. Everyone is relaxed, polite and happy to wait their turn, whether it is waiting at the crosswalk lights, getting on or off the metro or queueing at a restaurant. It is a contagious, peaceful and soothing energy that will take you over.

If you are in doubt this harmony can exist, then visit the Shibuya crossing at Shibuya station. This iconic intersection is a modern representation of Japan, with people streaming from all directions to cross hile the oncoming traffic patiently aits its turn, the visual embodiment of patience and balance.

Tokyo is a large city, made up of 23 wards, so there is no one city centre. They have a fully functioning transport system with

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PHOTOS: DECLAN GROVES

ABOVE: Sumo wrestlers attack at the Grand Sumo Tournament in Kokugikan. This national sport originated in ancient times. ABOVE RIGHT: A vendor displays varieties of blowfish for sale at the Tsukiji fish market. BELOW RIGHT: People relax in the company of some feline pals at a local cat café. BELOW LEFT: A trainee Maiko performs a traditional dance in the Gion district in Kyoto.

buses, metros and trains, that arrive on time and connect to every location in the city, this makes travelling a dream. One minute you can be enjoying some feline companionship in a cat café or discovering the latest technology at Akihabara, and the next you could be visiting the 12 metre tall Godzilla head at the Hotel Gracery in Shinjuku while enjoying some gyoza and sake for lunch.

The key to successfully enjoying Tokyo is planning your day. While there, download the Tokyo Metro Subway Route planner. The app will give you the fastest transport route and the route with the fewest stops. You’ll be zipping around the city with ease. Don’t forget to keep hydrated by using any of the numerous vending machines to get a cold water or hot coffee in a can. They are just fun to use.

In the morning, take a visit to the bustling

Tsukiji Fish market. The tuna auctions are open to the first 12 members of the public from 3am. The market receives shipments of fish from all over the orld including e otic seafood such as s ordfish, sea urchin and the notoriously poisonous blo fish hich are transported around the market on three wheeled turrets. There are plans to move the location of the market for the upcoming lympics in 2 2 , so if you get a chance, go see it as soon as possible. While in the area, why not visit the Namiyoke Inari Shrine, throw a coin in the box, ring the bell to attract the attention of the Shinto god, Inari, bow twice, make your wish in your heart, clap your hands twice and bow again. If you’re lucky your wish may come true. Then hop on a metro and visit the Sensoji Temple in Asakusa. It’s Tokyo’s oldest and most colourful temple. After entering through

TOP TRAVELLER TIP The sweet toothed traveller will notice that Japan has exciting flavours of Kit Kats including sweet potato, strawberry cheesecake, sake, and melon.

Some flavours are exclusive to certain areas such as rum and raisin in Tokyo and matcha tea in Kyoto. Tokyo also have an exclusive dessert called Tokyo Banana, a cake with banana filling. There are fourteen varieties to enjoy.

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escape|japan the low down DISCOVER THE JOYS OF TRADITION

If you are travelling through Japan and are looking to escape the neon and concrete of the city and experience the old traditions of Japan, then Takayama, at the heart of the Hida Mountains, should be your destination. This old town, with its narrow streets and overhanging roofs is steeped in the traditions of the Edo period and is a great for a short break from the hustle and bustle of the city. You can pack a small light bag for a couple of days and ship the rest of your large luggage by Takuhaibin, an easy to use delivery service to your next city location. To reach this old town area take a train to Matsumoto and enjoy the view of endless paddy fields and mountain ranges in the distance. At this stopover, you can visit the Matsumoto Castle, one of the few original castles in Japan. Pick up a bento box for your lunch before continuing your journey by bus through the heights of the Hida Mountains.

When you reach Takayama, you will be taken over with the tranquility and peacefulness of this beautiful town with its old style tea houses, craftsmen, micro sake breweries and traditional shops. In the morning, enjoy the market on the bank of the Miyagawa river as the merchants sell local farm produce, flowers and handmade crafts. Discover the Lion Dance Ceremony Exhibition Hall, filled with traditional Japanese puppets and be awed by the beauty and size of the elaborately decorated floats housed at the Takayama Festival Floats Exhibition Hall. Be adventurous and enjoy some of the local delicacies such as shabu-shabu, sushi, imagawayaki and sashimi. The delicious tasty food will have you coming back for more. There are many shrines and temples in the town which has given Takayama its nickname of ‘Little Kyoto’. After enjoying all the treasures of Takayama, why not head back to your ryokan and relax in an onsen, a soothing traditional hot spring bath. Let all your cares and worries float away and you wonder why you’d ever want to leave such a beautiful place.

ABOVE LEFT: The Fushimi Inari Taisha Shrine in Fushimi-ku, Kyoto Kyoto which spans 4km. ABOVE: The dragon stone carving at Kiyomizu-dera temple.

ABOVE RIGHT: A view of the red padoda and view of Kyoto from the Kiyomizudera temple. BELOW: Matsumoto Castle, one of the few exisiting castles in Japan.

BELOW LEFT: The Golden Pavilion, located at the Kinkaku-ji Zen buddhist temple in Kyoto.

the Kaminarimon thunder gate, you can pick up some Japanese souvenirs at the 200 metre shopping street, Nakamise. Speaking of shopping, a must see in Tokyo is the infamous Harajuku area, where vintage fashion meets upcoming designer trends. If you want to see the Harajuku youth culture then head there on a Sunday and see Gothic Lolitas, rockabillys and every type of free spirited fashion. Just turn a corner and you ill find yourself at motesando, no n as o yos hamps lysees, filled ith famous brands and up-scale stores along the kilometre stretch. o yo has too much to offer to fit into one trip but you can take in the views of the city from one of the many observations towers, including the Tokyo Skytree in Sumida Tokyo’s tallest structure, the Tokyo Tower in Shiba-koen or the Tokyo Metropolitan Government Building, which is free to enter. We recommend you visit at night to get the full impact of the Tokyo skyline.

The city has many highlights throughout the year from the cherry blossom season in April, the sumo seasons in January, May and September or for a chance to meet the Emperor then visit on New Year’s Day. Just make sure whenever you plan to go you make time to enjoy the sometimes silly but always fun karaoke.

TOP TRAVELLER TIP Everyone loves a souvenir to remind them of their travels so keep an eye out for the Eki ink stamps. First introduced in 1931, Japanese National Railways used the stamps as a campaign to encourage people to discover Japan.

There are 5,000 located across tourist sites including train stations, museums and tourist centres. So make sure to invest in a small notepad and start stamping on your travels.

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LEFT: A vendor selling varieties of fish for at the Tsukiji fish market. ABOVE: A street crossing at Higashiyama-hu, Kyoto. BELOW RIGHT: The elaborately decorated Karamon main gate leading to the Ninomaru Palace.

The gate features the chrysanthemum flower seal, the imperial seal of Japan.

BELOW LEFT: The Tokyo Tower, where you can view the wonders of Tokyo day and night. BELOW FAR LEFT: The koi carp are seen as symbol of luck, prosperity, and good fortune within Japan.

PHOTOS: DECLAN GROVES

TOP TRAVELLER TIP The JR Pass is a rail pass exclusively for overseas passengers, valid for all JR Group buses, metros, ferries, trains and bullet trains. Once you have validated your JR Pass, you can plan your travels, pre-book your seats and use all the JR Group’s mode of transport for free. Be warned that this pass will not be resupplied if it gets lost.

EXPERIENCING KYOTO Kyoto was the capital of Japan until 1839, before the Emperor left to move to Tokyo without telling the people of Kyoto. While Kyoto may not have the Emperor in residence anymore, it does embody the heart and soul of traditional Japan. Kyoto is in fact the only city not bombed and destroyed in World War II, making it a must see for visitors to Japan. By hopping on a bullet train in Tokyo, travelling at 320 km/h, you will arrive in Kyoto in just under three and a half hours. ne of the first things you ill notice is that yoto, much li e most Japanese cities, has its fair share of neon and concrete, but there are many traditional treasures for you to discover including Gion, home to Japan’s Geisha District. Here you can enjoy a thoroughly unique experience, book an authentic tea ceremony with a real Geisha or a trainee Maiko who will chat with you and perform a traditional dance.

The buses, metros and trains of Kyoto run as smoothly as those in Tokyo but unfortunately, it is not as easy to get around the city. This is due to the city constantly finding ancient treasures, shrines and discoveries when they attempt to connect the underground metro lines. You will have to use taxis to reach many of the tourist sites so once again we recommend you plan your day carefully.

Ni o astle, home to the first shogun, is one of seventeen historic moments of ancient Kyoto. Entering at the large east gate will lead you to the Ninomaru Palace. The separate areas of the palace are

connected by nightingale floors, designed to sound li e chirping birds when walked on to alert the palace security to intruders. Try your best to see how far you can walk before you give yourself away.

Hop into a taxi and go to the Kinkajuji Temple, home of the Golden Pavilion. This is one of the most popular sites to visit in Japan. For a bit of shopping, head to Kiyomizu-dera. At the base of the hill keep an eye out for some traditional bowls or sake sets, handmade by Kyoto artisans which would make great souvenirs or unusual gifts. At the top hill, past the beautiful red pagodas and dragon statue, you will reach Kiyomizu-dera Temple and have an amazing view of Kyoto.

After all this walking around it is always good to relax and enjoy some traditional Japanese food with some sake or plum wine.

There are endless choices including okonomiyaki, ramen noodles, sushi, udon soba, or some tonkatsu. Just keep practicing with those chopsticks and will be a pro by the time you visit again.

There is so much to discover in Japan, so we heartily recommend you plan as much of your trip before you go so that you make the most of your trip. Unique Japan Tours, based in Dublin can arrange all aspects of your trip including transport, hotels or tickets and help you create a unique journey of a lifetime, whether you’re a couple, a group or travelling alone. So what are you waiting for? The land of rising sun is waiting to be discovered.

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motor|hybrid

Entering

Electric Era THE

These days you don’t just have to choose between petrol and diesel when buying a new car, you can now opt for an electric or hybrid vehicle instead. But what exactly do these cars entail, and are they worth forking out a little extra?

Conor Forrest digs a little deeper.

T

here’s no doubt that we live in an age of motoring evolution, watching history unfold before our eyes.

Hybrid and electric vehicles (EVs) were once the butt of many motoring columnists’ jokes, discarded as a waste of time or, at their worst, as something which threatened the joy of true motoring. In a way it’s an ironic viewpoint, considering that electric cars have been around almost as long as their counterparts which rely on miniature explosions for propulsion.

But they’re steadily gaining a foothold in the modern era, thanks in part to government schemes, the interest of early adopters and increasingly efficient technology.

DECISIONS, DECISIONS Increasing choice is also attracting more buyers across the globe, though uptake in Ireland remains slow, with somewhere in the region of 2,000 EVs sold here over the past few years. The Nissan Leaf and the Renault Zoe are both affordable, fully electric cars that are comfortable, easy to drive and don’t look like spaceships among their fossil fuel brethren (although the Mitsubishi i-Miev resembles a bug that has crashed into your windscreen at speed). BMW offers two

luxury alternatives in the i3 and i8, while Mitsubishi’s plug-in hybrid Outlander melds off-road capabilities ith more efficient motoring.

At the top of the pile sits the Tesla Model S, a pioneer in the electric vehicle market, though it’s not on sale in Ireland just yet.

So, given the fact that there’s so much choice available, where should you start irst of all, figure out hat exactly you want from your ne , efficient and earth-friendly automobile.

If you mainly drive short or medium distances and can park your car within reach of a charge point or an ordinary socket, then an allelectric car could be the one for you. They’re cheap to run and very simple to operate – charge the battery and then keep driving until you have to charge it again, whether via the numerous ESB charging points dotted around the country, or via a home charging unit or an ordinary wall socket.

Charging via a fast charge point (free to use) generally takes around 20-30 minutes to get to 80 per cent capacity; when charging at home it’s best to do so overnight for a full charge. The Nissan Leaf, which starts at €21,490, is one of the most popular electric vehicles in Ireland, and comes with a 24kWh battery as standard with an average range of 140km per charge – more than enough for the average trip. With zero CO2

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emissions, your annual tax bill is just €120.

Or you could opt for a hybrid, if you’re worried about your electric car suddenly coming to a stop in the middle of nowhere, having just run out of juice (which doesn’t really happen unless you allow it to).

Essentially these cars blend electric and fossil fuel power to get you from A to B, resulting in much more efficient ourneys. here are two types of hybrids – a hybrid electric vehicle (HEV) uses a petrol or diesel engine to produce electricity, while a plug-in hybrid electric vehicle (PHEV) can be charged up via the grid, and will use the petrol or diesel engine to propel you along when necessary. a e the oyota rius retailing from €31,450), a family car which combines an electric motor ith a petrol engine. he combination of its hybrid set-up results in an impressive 94mpg, though you’ll need to drive with a light foot to achieve that. As with all hybrids and EVs, the Prius features regenerative bra ing, hich allo s the car to recover energy when you decelerate, and feeds it into the battery to extend the range.

SWEETENING THE DEAL ome people don t no enough about hybrids or s to ma e the s itch, others may be unaware of the potential savings or bal at the price, hich is generally more expensive than your average petrol or diesel car. hat s hy in reland, as ith other

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Falling Fuel Bills If you do a little forward thinking, you can eliminate your fuel bill (for fully electric cars) by using the ESB’s public charge points dotted around the country (which can be located through the ESB’s ecar connect app available on Android and iOS). Although charges were due to be introduced from January 2017, this has been put on hold to give EV and hybrid sales a boost.

“Charging is free at any one of the 1,500 ESB charging points around the country. I spoke to a taxi driver recently and he told me that he has reduced his fuel costs to practically zero since switching over to an electric vehicle. He drives 54,000 kilometres a year and the saving to him is enormous,” SEAI’s Declan Meally recently told The Irish Times.

If you’re charging at home, it’s best to leave your car plugged in overnight, as it could take up to eight hours to charge the battery. Charging at night also means you can take advantage of the night rate – a full charge will cost you around €2. Not bad for a full tank of fuel.

countries, the government has introduced a few measures to sweeten the deal and to make electric or hybrid car ownership an easier choice.

The main sweetener comes in the form of a grant from the Sustainable Energy Authority of Ireland (SEAI) – up to €5,000 for an EV or PHEV, depending on the cost. The dealership will apply for the grant on your behalf and it’s taken off the price you pay on the forecourt. VRT relief is also available – up to €5,000 for EVs, €2,500 for PHEVs and €1,500 for ordinary hybrids. So, depending on your purchase, you could save a total of €10,000.

Measures already in place in other countries could also be introduced in Ireland in the near future. The Norwegian model is under consideration at present – EV owners could take advantage of no tax or VAT, free tolls and free public parking. They’ve certainly proved successful in Norway – the Scandinavian country has seen EV sales of around 48,000 in recent years.

So the choice is simple – electric or hybrid – and it really comes down to your own particular requirements. Alongside government incentives, decreasing prices and increasing ranges, electric vehicles and their hybrid counterparts are becoming a real option for the modern driver.

Don’t simply rely on motoring reviews or other people’s opinions – take a test drive yourself and make up your own mind. But chances are you’ll be quite impressed.

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commercial feature

Glasnevin Cemetery Museum & Guided Walking Tours

Glasnevin Trust is proud of an array of new features and tours that have made Glasnevin Cemetery one of Dublin’s most popular tourist destinations. Winner of the Best Cultural Experience in Ireland at the recent Irish Tourism Industry ards, lasnevin emetery is no firmly established on the list of best things to do in Dublin and is listed on Tripadvisor at no. 2. Glasnevin is truly both the guardian and storyteller for over 1.5 million people. Glasnevin’s mission strives to showcase the fascinating stories, from the ordinary to the extraordinary, of those laid to rest in the cemetery. Beautiful to stroll around or engage on a guided tour, there is an enviable collection of statues and headstones from the simplest to the magnificently ornate, including aniel onnells crypt.

The natural beauty of the grounds merges with a who’s who of Irish history through which experienced, knowledgeable, and entertaining guides take visitors on a memorable journey through the impeccably preserved Victorian cemetery.The otanic ardens is accessible via pedestrian gate. pened in 1832 as a place where people “of all religions and none…could be buried with dignity and respect.”

Glasnevin Cemetery Museum, Finglas Road, Dublin 11, Tel. 01 882 6550 www.glasnevinmuseum.ie museum@glasnevintrust.ie

Open 10.00hrs – 17.00 Daily / Public and private tours daily / Re-enactment at 1430 / Pedestrian link to Botanic Gardens

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meet|the businesswoman

AERIAL VIEW

At the tender age of 15, Celia Holman-Lee was scouted for a modelling job in her home-town of Limerick. Though her home-town remained the same, her career sky rocketed. Celia has been at the top of Ireland’s fashion and beauty business for nearly 50 years. She is a regular on TV3’s Ireland AM and RTE’s Today Show, and as well her long-standing role as brand ambassador for online retailer Oxendales, Celia is the founder and owner of Ireland’s longest family-run modelling agency.

F

ind something you love and work for the love of it. Of course it’s good when you get paid well but you need to have a keen interest in your work. I have stayed in the fashion industry all my life because I love it. I still get excited from season to season and I adore the styling side of it. You will be successful if you find hat you love, because you will be driven to do the best job you possibly can for the love of it. I am very lucky that I can work with my

family. So many of my friends’ children emigrated to places li e merica, Hong Kong and Australia so I feel extremely fortunate that my children settled in Ireland. My style is always changing and evolving but my wardrobe staple remains the same. Wardrobe staples change from generation to generation but for me, it s al ays been a good coat.

A coat is the most essential piece in my ardrobe. n the summer, invest in a beautiful, ornate, colourful coat, and in

the inter, li e a coat ith a little bit of faux fur. I always carry a good bag too ith my i hone, tablet, lipstic and an eyebrow brush. At this stage of my life an eyebrow brush is an essential part of my ma e up bag, it frames my face. Dress for your shape. You’ve got to know your body shape. Look at how women with a similar body shape to you dress. Don’t buy something because someone else looks ama ing in it, as yourself these simple questions: ‘is she rounded like me or does she have a similar bust size to me?’ t s hard or , but once you find hat suits your body shape, your confidence will follow. Colours are dependent.

Fashion is really changing at the moment.

I just bought a beautiful bright mustard coat, but a fe years ago that ould only be a colour I would wear coming into spring. I would say to any woman of a certain age, if you re pale ear as many colours as you can, it adds light to your skin. Shopping online is about getting to know the retailer. Start by ordering something basic like a pair of jeggings or a fitted umper and if it doesn t fit, pac it up and send it back. Christmas time is party time. It’s the one time of year when friends and family get together, everyone is in great form and we all want to look fabulous. It’s the season of opportunities to wear sequins and they’re back with a bang for Christmas. A pencil skirt is al ays a flattering loo for any shape, while the elasticated waist allows you to enjoy those festive dinner parties in style.

I’ve never had an interest in cooking.

My turkey and ham will arrive this Christmas stuffed and ready to go straight into the oven. All of my family will come to our house for Christmas as they have done for many years. My daughter Cecile and son Ivan will come with their partners and of course, my grandchildren.

The grandchildren have really made our hristmas. ur eldest grandchild Henry is eight, rica is five, yan is four and ommy is t o. Having children in the house for the last eight years has been phenomenal. It makes Christmas worth so much more, it s changed everything for us at Christmas and I wouldn’t have it any other way.

Oxendales are an Irish business operating for over 50 years supplying ladies fashion in sizes 10–32, specialising in wider-fitting footwear, menswear, childrenswear and homewares. The winter shoot showcased some of Oxendales’ exquisite collections from their new catalogue and some pieces from television presenter Lorraine Kelly’s collection and exclusive to the brand, stylist Joanna Hope.

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01/12/2016 10:28

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