Like Food

Cork’s FREE seasonal food guide

LOVING LOCAL

F O O D

Dining out or eating in, whet your appetite for Cork’s finest food

FISHY BUSINESS Martin Shanahan gets us hooked on fish

LET IT GROW

The allotment movement takes root in Cork

WIN!

A deluxe tasting menu for two in The Kingsley

The essential guide to everything edible in the culinary capital of Ireland.

contents Need to know 20 Questions with the one and only Darina Allen.

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Can you dig it?

The Cork allotmenteers at the forefront of the Grow Your Own movement.

58 ���������������������������������������������������������������������Competition A cut above The Cork families fighting to keep the “craft” in “craft butcher”.

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Something fishy Like talks to one of Cork’s best known cooks, but don’t call Martin Shanahan a “celebrity chef”.

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Independent spirit We raise a glass to the micro breweries and distilleries making Cork a drinkie destination.

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EDITOR’S LETTER EDITOR: Carolyn Moore

Stick a fork in it W

hen we decided this summer to welcome a new addition to the Like magazine family, it didn’t take us long to realise that our first offspring should be Like Food, because when you think of Cork, you think of food. It’s as simple as that.

Visitors to the city can’t help but be struck by the sheer amount of square footage that’s taken up by restaurants, eateries and food vendors of one sort or another. Some are Leeside institutions that have thrived or survived through economic ups and downs; others are new to the scene and legends in the making; but all of them share a common goal – to maintain Cork’s title as the culinary capital of Ireland.

Where else but Cork would an event as ambitious as “Our Table” be conceived and pulled off? And yet, this summer 12 of Cork’s best loved restaurants worked together to serve a three course meal to 400 people at a banquet style table stretching the length of Oliver Plunkett Street - a true reflection of the energy and camaraderie that makes the food scene here so vibrant.

When the Queen visited Cork she was taken to the English Market to meet its traders and sample the incredible and diverse range of food available at, arguably, Ireland’s largest food related tourist attraction, and to travel through the county is to realise that every second town has an iconic food product associated with it. Puddings and cheeses and smoked meats and fishes; products perfected over generations and innovative new additions like the Toons Bridge mozzarella featured on our cover, torn and tossed over a dish that is literally Cork on a fork. With locally grown, seasonal vegetables and Gubbeen chorizo, the recipe was developed

by Fenn’s Quay’s Kate Lawlor, whose passion for the Cork produce she uses is reflected in the dedication of those who grow or make it.

It was a pleasure to meet and speak with some of these people for this debut issue of Like Food, and as you flick through it we know you’ll taste their enthusiasm on every page.

SAY HELLO f www.facebook.com/likemagazinecork

T @likemagazine_ie

Cover: Food by Kate Lawlor, Fenn’s Quay www.fennsquay.net Photographed by Miki Barlok www.barlokphoto.com Like Magazine Team: Editor: Carolyn Moore editor@likemagazine.ie Deputy Editor: Maria Tracey maria@likemagazine.ie Graphic Design: Bob O’Connor Circulation/Distibution: Media Distribution Solutions Like Magazine is published by Like Magazines Ltd., 4 Carey’s Lane, Cork, Tel: 021 4252256 www.likemagazine.ie.

Company Registration number 550302.

The entire contents of the magazine are copyright © LIKE Magazines Ltd. and may not be reproduced in any form without the written consent of the publishers.

Like Magazine circulates 20,000* copies. *Publisher’s Statement.

Bon appetit!

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Like it?

Love it!

Visit www.thepavilion.ie or phone us on 021 4888134 Open Monday - Saturday 9-6pm | Sunday & Holidays 1-6pm Only 2 mins from Cork Airport in Ballgarvan

1. MILE HIGH CLUB That great Irish food institution, the crisp sandwich, is now available at 39,000 feet. Costing €4 on Aer Lingus’ European routes, the lip smacking snack pack includes Tayto Cheese & Onion crisps, Kerrygold butter and two slices of bread.

2. GREAT STEMS As festivals get ever more fabulous, don’t be caught dispensing your boxed wine into anything less than these nifty portable wine glasses. Clever and durable, with a handy wrist strap, they’re priced €10 and available from designist.ie.

3. SCONE MAD It’s official, the best scone in Ireland hails from Dripsey…. Griffins Garden Centre & Restaurant to be precise. Granny Griffin’s wholesome scones took top prize in the Goodall’s and Odlums competition, beating nine shortlisted scone gurus across the country.

4. GLUTEN BEGONE Good news for the 46,000 Irish people living with coeliac disease, as Lidl introduce their Just Free range of 12 great value, gluten free staple items. You’ll find porridge oats, bread, and sweet and savoury treats in Lidl stores nationwide, from as little as 99 cent.

5. CAMPING OUT Never risk grass stains or damp bottoms again with this handy picnic table set from Tiger. The fold up table and two benches pack away into a portable carry case, making it no more cumbersome than a blanket. €60, Tiger.

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Alimenta tus Sentidos

cts panish Produ S ty li a u Q h Hig t & Wine Bar an Shop, Restaur

An aut hent ic and or iginal taste of Spain right here in C or k 6. FILTER THIS Brew a flavourful cup of coffee in three minutes with the stylish but practical Hario V60 ceramic dripper pot, a system that achieves maximum, controlled extraction from freshly roasted beans. Snap one up in Cork Coffee Roasters on Bridge Street and French Church Street for €40.

7. NUTS ABOUT COCONUT Since we discovered the king of hydration is the humble coconut, we’ve longed to quench our thirst with a 100% natural coconut water that wasn’t full of sugar, and the folks at innocent have cracked it. Their unique blend of coconut varieties is low in calories, fat free, and on supermarket shelves this summer from €2.99.

les” ticos españo We are “auten om Spain. fr e ar f af , chef and st all in Cork. of t - the owners land, and mos Ire in ”, g in liv ida española We enjoy you love “com e, ar e w re We know that he ious Tapas, so and our delic om Spain and a little gem fr s. u yo to happy holiday bringing of reminds you t si vi ur yo hoping

aurant , W hen you leave our rest ado mucho”!!! you will say: “me ha gust

8. MONKEY AROUND With growing concern about the ecological impact of the palm oil industry and ethically minded consumers putting the ingredient on their blacklists, it’s good to see brands heralding their palm oil free status. Meridian nut butters – made from nothing but nuts – are a great value, ethical product, and their 1kg tubs will keep you in nutritious breakfast smoothies for weeks! From €8.79, Holland & Barrett.

9. GLAZY DAYS OF SUMMER Destined to become a store-cupboard staple, Brewer’s Paste is new to M&S. With porcini, garlic, molasses and Porter Ale, this versatile paste packs a flavoursome punch and makes a great spread, stock or – mixed with honey, balsamic and soy sauce – a delicious sticky glaze for roast or barbeque chicken. €2.99, M&S. 10. DELIGHT THE SENSES You either love it or hate it, but fans of Turkish Delight MUST check out Sultan Delight at 21 MacCurtain Street. A mouthwatering array of the traditional middle eastern treat is sold alongside exotic chocolate and confectionary, teas and coffees, spices and baklava.

A true treat for the senses.

10% off Tues - Fri*, offer valid up to 7pm

*Present this ad or mention this ad to avail of discount

27 Washington St. West., Cork 021-4274633 www.feedyoursenses.ie Opening Hours: Tue/ Wed 4pm- 9.30pm, Thurs/ Fri 3pm - 10.30pm Sat / Sun 1pm - 10.30pm | Closed Mondays

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uestions with…

Darina Allen Photo: Kristin Peters

1) What do you do?

I teach people about food, how to cook and grow, earn their living from their cooking and encourage them to pass on their skills to others.

2) Why do you do it?

Because I love it and look forward to every day.

3) Where do you call home?

Shanagarry, a little village close to the sea in east Cork.

4) Where are you right now?

Sitting up in bed looking out over the apple orchard on a misty morning.

5) What did you have for breakfast?

Coffee, sour dough bread, our own Jersey butter, kumquat marmalade and a glass of freshly squeezed orange juice - delicious!

6) What’s the best thing you’ve eaten this week?

A wobbly carrageen moss pudding with green gooseberry and elderflower compote and softly whipped cream.

7) What’s the best bottle of wine you’ve ever drunk?

Ronchi di Cialla Schioppettino, made by the fiesty Rapuzzi family in Liguria using the Schioppettino grape which they saved from extinction.

8) If you could have a meal with anyone, who would it be?

My husband, children and 10 grandchildren, plus Rory and Auntie Florence and Myrtle.

9) Where is the best food in the world?

I’ve had some memorable meals in many places around the world. The food and total experience at Faviken in Sweden was wonderful, as was lunch at Tlamanalli in Teotitlán del Valle in Mexico, where the Mendoza sisters ground the corn on the stone metate to make the tortillas.

10) What’s your favourite restaurant in Cork?

Currently I love the simple food Christine Crowley does at the Stephen Pearce Pottery Cafe in Shanagarry. I had the best Eggs Benedict I ever ate there recently, made with Darren’s eggs and Jack McCarthy’s bacon on sour dough toast.

11) What’s your favourite ingredient?

Achill sea salt, it’s great to have several Irish sea salts to season with.

12) What’s your favourite kitchen gadget?

Apart from a super sharp knife, a pestle and mortar. I love the whole ritual of hand grinding and the aroma of freshly ground spices is intoxicating.

13) What’s the one food you couldn’t live without?

Butter!

BOURKE IS BACK

Critically acclaimed chef, author and food stylist Jordan Bourke will be rustling up some tasty treats in the kitchen as a guest chef at Ballymaloe Cookery School this October. Having trained at the east Cork school several years ago, Bourke is back to his alma mater for a half day cookery demo on Saturday, October 10th, sharing some of his favourite naturally healthy and globally inspired recipes.

After graduating, Bourke was picked up by Michelin star chef Skye Gyngell to work at Petersham Nurseries Restaurant in London. In 2012, he released his first book, The Guilt Free Gourmet — dispelling the myth that healthy

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14) What’s your happiest food memory?

Breakfast picnic on the cliffs at Ballyandreen.

15) What’s your most epic food disaster?

On my first day at Ballymaloe House kitchen in the late 1960s - the new graduate from Hotel School in Dublin I accidently made meringues with salt instead of caster sugar, much to the glee of everyone else!

16) What’s the last cookbook you read?

Bar Tartine Techniques & Recipes by Nicolaus Balla and Cortney Burns - it’s a totally brilliant, might I say lifechanging book.

17) Dinner or dessert?

Dinner 18) Tea or coffee?

I love both, but it must be leaves or freshly ground - life’s too short.

19) Chocolate or wine?

Wine - although there’s some sensational chocolate being made, like Raaka Chocolate in Brooklyn.

20) What’s been your proudest food moment?

When I grew my first pomegranate.

I never ate it - I just admired it!

Darina Allen is a chef, cookery teacher and food writer who runs Ballymaloe Cookery School. www.cookingisfun.ie Follow: T @darinaallen

food has to be bland — which he wrote with his sister Jessica Bourke, a nutritional therapist.

Last year he released The Natural Food Kitchen, and he’s turning up the heat in the kitchen with the forthcoming Our Korean Kitchen, a bible of authentic Korean home cooking he’s releasing with his Korean wife Rejina this September.

“As a chef, taste and experience are extremely important to me, but so is health and eating naturally,” says Bourke. “So all my recipes offer natural alternatives to refined cane sugar, wheat and dairy.”

His half day demo, kicking off at 2pm, costs €135.

For more information and booking see cookingisfun.ie.

ARE YOU LOOKING FOR THE

BEST BBQ VENUE in Cork?

Celebrate your special occasions such as Birthdays, Christenings, and Anniversaries in our unique, brand new Maryborough Orangery

Serving authentic slow-smoked BBQ every day from 12 to 9pm Bar service until 11.30pm Sunday to Thursday, until 12.30am Fridays and Saturdays

ver is fantastic. Ne w “This restaurant slo g in er at mouth w fails to deliver ntastic fa d an ts ea m cooked bbq great m that it’s a sides. Aside fro friends, ith w s er be spot for a few n into l brews throw with great loca e: Go there, you lin m the mix. Botto ointed” won’t be disapp Elly, Cork

Contact the sales team on 021 4918 309 / 021 4918 310 or email info@maryborough.ie for further details.

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56 MacCurtain Street, Cork, Ireland

021 455 2222

FOOD

TARTED UP

H

aving opened us up to a world of new ingredients with The Extra Virgin Kitchen, health geek Susan Jane White is returning in September with The Virtuous Tart. The book will guide readers through wholesome alternatives to refined white sugar such as coconut sugar, date syrup, maple and raw honey; and show where to use superfood flours like quinoa and teff. Turning pesky sugar cravings into a nutritional boost, the recipes may be dairy, wheat and sugar free but one thing they’re not lacking in is fun. Out September 18th, it’s €24.99 from Eason.

CRAFT CHOCOLATE If ‘bean to bar’ is the next big thing in chocolate, then Shana Wilkie is ahead of the game. She imports single–origin organic criollo cocoa beans from Peru and processes them in Midleton, making award– winning chocolate bars. Wilkies is free from dairy, gluten, soy, nuts, emulsifiers and artificial flavours, and recently scooped an EirGrid EuroToques Food award recognising talented Irish food producers.

Available at the The Chocolate Shop, English Market; The Garden Shop, Ballymaloe and Bradleys Foodstore, North Main Street.

SAY WHAT YOU MEAN Good news for fans and producers of authentically artisan food as the Food Safety Authority of Ireland is cracking down on the bogus use of the term.

Along with “farmhouse”, “traditional” and “natural”, producers wishing to use the term will now have to prove that their food meets certain criteria laid out by the FSAI in order to ensure consumers are not being mislead. “Artisan” should be made in limited quantities by skilled craftspeople, while “farmhouse” must indeed be made on a farm; recipes for “traditional” foods must be proven to be over 30 years old, and “natural” should be formed by nature and not significantly interfered with by man.

TICK THE BOX Summer is peak smelly brown bin time so consider preventing the stink with Obeo box. Just fill the fully compostable waste box up over a few days, and when it’s full simply throw it in the brown bin and start over with a fresh one. It’s water-resistant and can cope with any wet or gloopy food waste you throw in it, so you can bid farewell to bin juice too! Available at Dunnes Stores and selected Supervalu stores, priced €3.75 for a pack of five.

Tapas at The Clarion Say Hola to Tapas at The Clarion, now being served in the hotel’s stylish Atrium every Tuesday to Friday from 5.30pm until 8pm. The menu includes delights such as bruschetta with capers, olives and Italian parsley; and crispy smoked bacon and mozzarella arancinis, which have been created by their new Spanish chef, Maria, inspired by her native cuisine. For an eggcellent after work treat, enjoy any four dishes for €16 (excluding the Prawns Pil Pil), along with a sneaky glass of one of their specially chosen Spanish wines, in the famed Clarion Egg, which has its own Twitter account — T @clarioncorkegg.

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FOOD

Great selection of tapas from around the world inluding seafood, gluten free dishes, vegetarian.

exciting new specials every day Daytime value menu

€9.95

plus complimentary soft drink/coffee

Home made desserts, extensive wine menu

Picture: Joleen Cronin WHISKEY IN THE BAR Budding whiskey aficionados should hot foot it to Bull McCabe’s bar on the Airport Road, where they can sample some of the finest whiskeys distilled in Ireland in the recently opened Flanagan’s Whiskey Room. The tasting experience is ideal for novices and connoisseurs alike, as the whiskeys are paired with specially chosen local foods so you learn what makes a great Irish whiskey, and experience why it tastes even better when served with a selection of great Irish foods.

Best place to start your fun night out in the heart of Cork City New dining floor opening soon, perfect for your special celebrations Enjoy original food in a unique location Serving selection of sangria and wine cocktails

31 Prince’s Street, Cork (021) 42 75 078 www.tedo.ie

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GRAND PRIX Based in Ballycurreen, Irish Atlantic Seafood Company have become the first Irish company to be awarded Prix d’Elite prize at the Global Seafood Expo. Their “Something Fishy” shellfish butters are designed to enhance the flavours of fish dishes, and the innovative product was previously recognised at the World Food Innovation Awards where it won Best New Condiment. Now that they’re making waves on the international scene - and have numerous Michelin starred chefs singing their praises - IASC plan to expand their distribution into the European, American and Asian markets. RRP €3.99, from major supermarkets.

FOOD

A TASTY EXCURSION To experience Leeside from a food lover’s perspective, try a Fab Food Trail. The two and a half hour culinary walk brings people to places that are off the usual food route, as well as the tried and tested haunts like The English Market.

The tastings are generous and frequent, and they showcase why Cork is regarded as the culinary capital of Ireland. The Cork Tasting Trail starts from the city centre at 10.30am on Saturday mornings, and is priced €55. See fabfoodtrails.ie.

LET’S DO BRUNCH Music and brunch — our two great loves combine at Bakestone Cafe, Deli & Bakery in Ballyseedy Home & Garden Centre. From 1-3pm throughout July and August, Sundays at Bakestone will see live instrumental performances from the likes of Delta String Trio (pictured) and delicious brunch offerings like creamed mushrooms and kale on toasted sourdough, pulled pork with spiced baked beans or Mexican eggs with a virgin Bloody Mary shot. There’s also the Bakestone’s Cold Brew, made and bottled on-site by head barista Neil Muscheidt - a great Sunday morning pick–me–up!

THIS LITTLE PIGGY When Fingal Ferguson of the renowned Gubbeen Smokehouse found himself in the enviable position of having demand for his pork products outstrip the supply of pigs he could rear on his family’s farm in Schull, he devised an ingenious solution, and the Piggy Co-op was born. A win-win for the food producer, his suppliers and the animals they raise, the scheme guarantees Fingal a supply of top quality, ethically reared pigs - antibiotic free, with access to warm, dry bedding in straw pens. With the smokehouse paying progressively higher rates for outdoor raised, traditional breeds, the highest standards of animal welfare will be rewarded, and with increased supply of Fingal’s award winning artisan hams, bacons and sausages, the customer wins too. See gubbeen.com for more

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F e at u r e

Meet the Instafoodies Cork’s best known and up and coming food bloggers share the secret of their appetising Instagram feeds.

Lily Higgings

I

t’s a social phenomenon that no one could have predicted, but these days, sitting in any restaurant, you’re as likely to witness your fellow diners photographing their food as eating it. #Nom #Foodie #FoodPic… The list of food related hashtags goes on and on, and everyone from the most casual social media user to the diehard Twitter junkie has probably shared a photo of their food at some point.

Whether it’s a Cordon Bleu creation or a proud attempt at homemade Huevos Rancheros, it seems we can’t quell our appetite for looking at food.

While we follow some Instagramers simply to drool over their #OOTD, others get us genuinely salivating over their latest meal with their ability to turn even a humble bowl of porridge into a master class in food styling. Well known food writer and photographer Lilly Higgins – lillyhiggins.ie – acknowledges that her background in design meant she entered the food blogging arena more prepared for the visual aspect than most.

“After I did a course at Ballymaloe, I went back to working in design,” she says of the roots of her food journey, “but I was cooking at home and wanted to share my recipes and love of food, so I just started to write them down, then photograph them, and naturally I

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progressed to the blog.”

While the photo-sharing platform was in its infancy at the time, now, like most food bloggers, Lilly finds herself “addicted” to Instagram. “It’s fantastic, a great source of inspiration and motivation,” she explains. “I don’t

I was cooking at home and wanted to share my recipes and love of food, so I just started to write them down, then photograph them. have much time for reading blogs, so for me it’s more about instant things like Instagram or Twitter.”

She feels our shared obsession with seeking out great food is to be expected. “We all eat, at least three times a day, so there’s a huge interest - and so there should be. It’s incredibly important what we put in our bodies.”

Though Lilly finds herself instantly drawn to images of “healthy, bright food with lots of fresh vegetables and herbs”, she allows plenty of room for indulgence too, and her

mouthwatering summer cakes, piled high with fresh fruit, are a visual delight. But then knowing that even the healthiest diet has to have room for balance is something that most good Instafoodies understand.

Another graduate of Ballymaloe, Carmel Hall – cookinwithcarmel. wordpress.com – divides her recipes into two categories: Sinful and Saintly.

“I aim to be as healthy as possible,” she points out, “but I think comfort foods and cakes are sometimes deserved, and too hard to pass up!”

Calling her mother “a natural chef”, Carmel used to shadow her in the kitchen, picking up on her instinctively experimental style. “Her food has always had so much flavour, and she’s always experimenting.”

Though she opted to add some formal training to her résumé with Ballymaloe and stints working in kitchens around the world, Carmel inherited her mother’s experimental style. “As of late, I like to experiment with spices in both savoury and sweet dishes,” she says.

“Starting a blog was in the back of my mind when I finished Ballymaloe last July, but it was a matter of focusing and just having my camera in the kitchen with me at all times,” she says, laughing as she recalls “There’s

F e at u r e

Fiona Loughran

Carmel Hall

family photos of my twin sister and I covered in flour, at three or four years old, so really we started at a pretty young age.”

Her fellow US born, Cork based blogger Evin O’Keeffe - evinok.com also has childhood memories wrapped in the experience of appreciating food, and when her father began photographing his food back in 2000, he encouraged her to do the same. Evin finds that “almost always, a beautifully decorated cake will catch my eye, as they photograph so well.”

Crediting her online food journey to her “hunger to learn more about food and how to respect it by cooking it kindly and creatively”, over the years Evin’s eclectic, self-taught approach to food has extended to her blog, which started life as a newspaper food column but now delves into the other areas that consume her.

“My passions are food, baking and cooking, parenthood, travel, photography, crafts, and writing,” she reveals. “When I moved to Ireland, I started blogging about my life here, and separately I started a blog to continue what began with the newspaper column. Over time, food was joined by crafts so now it’s very much about creating and making.”

A scroll through Evin’s feed will have

Cliona O’Connor

you craving cookies, warm from the oven, one minute, and wood fired pizza the next, but for Cliona O’Connor – leanmeanmomma.ie – being a “time strapped, food loving, fitness fanatic... with kids!” means her Instagram feed is dominated by healthy recipes. “My style is wholesome, nutritious, simple,

Instagram is a way for people toshow off their artistic side and quick. It’s easy to just grab rubbish when you’re starving and in a rush, but hopefully my dishes show people that eating well doesn’t have to take time or energy.

“They say fitness is 80% diet and 20% workout,” she continues. “I don’t count calories though. Instead I emphasise nourishment and fuel.”

Her juices, stews and healthful salads are interspersed with nutritious treats for her three children, though she admits to a weakness for sweet treats herself. “I love a good, old fashioned, home baked, sugar-and-all cake!” she says. “But I have three small kids and another on the way, so simple and healthy is a necessity in this house.

Eating healthily gives you that extra

Evin O’Keefe

energy you need.

“And there are so many great eateries to enjoy in Cork, I tend to leave the indulgence to them, and I thoroughly enjoy it when I get in there!”

Another self-described “Fitness Foodie”, Instagram allows Fiona Loughran to combine her work as a personal trainer with her love of good food and sharing recipes for simple, fast, healthy meals. “As a child I had zero interest in food, so I’m making up for that now,” she laughs. “I am self-taught, and honestly I very rarely follow recipes. I work with my senses.

“I love being creative and I feel Instagram is a way for people to show off their artistic side through food and photography, letting their imaginations go wild, and then sharing it with the world!”

If the saying is true, and we eat first with our eyes, then when it comes to Instagram, this has never been more apt. Thankfully though, this particular indulgence is calorie free.

For delicious recipes, follow our Instafoodies: T @lilly_higgins_ T @freckledpast T @leanmeanmomma T @healthyfiona T @cookinwithcarmel

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Award-winning Cork Dairy Products

Cl贸na Dair y Products Ltd., Sand Quay, Clonakilty, Co. Cork P: 023-8833324 E: info@clona.ie W: www.clona.ie

P R O F I L ES

Come Dine With Us No county in Ireland knows food like Cork knows food.

From preparing it to serving it, Cork is where tradition and innovation collide and where style meets substance for dining experiences that are second to none.

Whether they’re a new kid on the block or a Leeside institution, over the following pages, we shine a spotlight on the people whose love and passion for food goes into every bite we eat and sip we take.

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PROFILE

THE SEXTANT

T

hose who say there’s no such thing as a free meal have never been to The Sextant Bar. The Albert Quay venue is part of Cork’s burgeoning gastro pub scene, and with their focus on innovative concepts that keep the customer in mind comes their Free Food Fridays.

It may sound too good to be true, but the first Friday of each month sees a complimentary pig on a spit being served, while the last Friday is all about fish; lamb features too, and for those in–between Fridays, the pizza oven is fired up.

The idea is just one of the creative ways The Sextant is welcoming customers, as they also host barbecues on Saturdays, serve breakfast and lunch Monday to Friday, and offer brunch on Sundays, along with party menus, a Saturday late night bar, and music throughout the weekend. With their funked–up beer garden featuring an outdoor bar in a converted shipping container and a Bedouin–style tent installation, The Sextant is one of the most exciting venues in town, not least because of their food philosophy which sees them proudly sourcing local, fresh produce, with lamb and pork from Lordan’s, meat from O’Mahony’s, and fish from Keohane’s.

In the expert hands of chef Amanda Rekapy, these local ingredients shine in weekday breakfast delights like the ‘Full’ — eggs, rashers, sausages, Rosscarbery pudding and toast — while the virtuous can indulge in organic porridge and honey. The lunch menu, served weekdays until 3pm, is equally

tantalising, with daily roasted meat specials — braised brisket, pulled pork or roast chicken — served with house–made condiments, ever–changing salad options, freshly made soup and sandwiches — with gluten–free options — daily hot meal specials, and homemade tart.

And the seductive appeal of The Sextant doesn’t stop there. The bar came second in a recent Today FM contest to find the best brunch in Ireland - no surprise to fans of its long–revered eggs Florentine, huevos rancheros, and pancake and hash specials. Coffee and cocktails are also on the menu, and for beer drinkers The Sextant stocks Inedit, specifically created to accompany food.

The Sextant’s food operator Sarah O’Driscoll and manager Hazel Hutchinson explain that as the bar has many regulars, there’s a focus on keeping the menu, and the overall experience, fresh. “It’s about mixing it up,” they state.

With great food, staff and atmosphere, the innovative Sextant has netted a unique experience by the quay.

LET’S BRUNCH? Famed for its Sunday brunch, The Sextant is considering extending the tasty trend to Saturdays. If that’s a day you’d like to brunch, tweet us @TheSextantbar or @likemagazine_ie using the hashtag #SextantSaturdayBrunch

The Sextant, 1 Albert Street, Cork. Ph: 021 4840667 or see thesextant.ie.

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PROFILE

THE kingsley

P

olished and sophisticated, The Kingsley in Cork is a contemporary hotel with uninterrupted views of the River Lee. The bars and restaurants at The Kingsley offer airy, light-filled spaces maximising the marvellous views, and the importance of its riverside location is marked in the names given to the various dining options – the chic Fairbanks Restaurant, The Springboard bistro, and the intimate Fishers bar, a tribute to the hotel’s emblem, the elegant kingfisher.

Named as a nod to the beloved Cork ballad ‘The Banks of My Own Lovely Lee’, the elegant Fairbanks Restaurant - open on Saturday evenings, and every morning for breakfast - is where Executive Chef Gary Burke gets to indulge his most creative side with refined tasting menus, also available with carefully selecting wine pairings.

The Springboard is The Kingsley’s casual, relaxed bistro, and references the hotel’s location on the site of the once renowned Lee Baths. The walls are adorned with fascinating images taken when the baths were a popular spot for the locals of Cork to meet and spend time together. Since opening last year, The Springboard has become as popular a meeting place as the Lee Baths were back in the day –with

guests now looking out at the water instead of in it! The Springboard serves an extensive daily menu of lunchtime classics from 12.30 p.m. to 5.30 p.m., followed by an evening menu of bistro favourites from 5.30 p.m. to 9.30 p.m.

The K Lounge is a relaxed lobby venue perfect for coffee, a light lunch, an in-between snack, or enjoying a classic Afternoon Tea in the sparkling light reflected from the river. Afternoon Tea at The Kingsley is served daily from 1.30 p.m. to 5 p.m., with a selection of the finest loose-leaf teas, speciality coffees, delicate finger sandwiches and a daily selection of freshbaked scones, cakes and pastries, available for €19.50 per person. The K Lounge also serves soups, salads, pastas, cheese boards and pastries throughout the day, while the snug and intimate Fishers bar serves a selection of local Cork stouts and beers, as well as craft ciders and traditional whiskeys.

On the south side of Cork’s iconic River Lee, The Kingsley is just minutes walk from the centre of this bustling city, and the hotel makes a bright and attractive backdrop for a variety of excellent dining experiences.

For more information and offers at The Kingsley check out www.thekingsley.ie

The Kingsley, Victoria Cross, Cork. Ph: 021 4800500 or see thekingsley.ie

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PROFILE

Twisted

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wisted by name, twisted by nature — one of the newest restaurants in Kinsale is serving up a creative take on traditional Spanish tapas. Ideally located on the town’s Main Street, the innovative Twisted, with its fusion tapas and wine bar, is all about bringing fun, creativity and passion to its dishes, designed to encourage sociability and interaction. From its melt–in– your–mouth, slow–cooked beef cheeks, served up with port sauce, potato purée and fresh mango to its famed “summer–on–a–plate” fresh lobster salad, the creativity of Twisted’s food brings each customer on a culinary adventure.

The chef responsible for this high– end, new–wave of Spanish cooking is the talented Madrid native Guille, who was a chef de partie at the three Michelin star restaurant Arzak in San Sebastian at the age of 21. With commis chef Alberto, the pair have carved out a niche in the buzzing Kinsale culinary scene.

The vibrancy of Twisted, reflected in its creative menu, extensive wine list, quirky interior, lively atmosphere, and fabulous staff, was something that owners — creative duo Christophe Moreau and Maushmi Arun — were conscious of creating and maintaining. “We wanted to do something different, that brings the essence of Spain to Kinsale,” says Maushmi. “Serving up food we would love to eat in a place we would find fun.”

The informal vibe of Twisted works a treat, and food lovers have been flocking to sample the early

bird menu in the evening, from 6pm to 7pm, with two Iberic ham croquettes, two tempura prawns, two pieces of garlic chicken, two patata crispy, one delectable canelet and a glass of wine for just €15.95.

The ingenious tasting menus can also be savoured, with wines — from a fruity Fuentenarro to a sweet Jurançon — recommended for each dish.

For those wishing to try out some smaller bites, there is, of course, the option of simply having a glass of delicious wine — mostly sourced from small family–owned vineyards dotted across Europe — with the aforementioned tapas or delectable meat (starring the acorn-fed Ibérico de Bellota ham) or cheese boards.

The desserts also need to be experienced, from the rich almondy goodness of the Torta de Santiago to the decadent flour–less chocolate cake. In the melting pot that is wonderful Kinsale, Twisted, with its own melting pot of culinary delights and convivial ambience, has certainly found a perfect partner.

Twisted, 5 Main Street, Kinsale. Ph: 021 4774218 or see ‘Twisted Kinsale’ on Facebook

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PPRROOFFI ILLES E

Dukes Coffee Company

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en years ago Aidan and Thelma Duke started trading on Carey’s Lane, focusing on quality coffee in what was then a relatively untapped market. Today, business is booming for independent coffee shops, and a decade on Dukes Coffee Company is one of the forerunners of the thriving caffeine revolution.

For aficionados, the daily culinary coffee ritual is fulfilled at Dukes, as when Aidan and Thelma put their own stamp on their Carey’s Lane and City Gate coffee shops, they implemented some innovative coffee ideas, from multiple beans and blends, to offering smaller sized cups for a more intense flavour.

There’s also an emphasis on sourcing local at Dukes — the flavoursome beans hail from Cork–based expert roasters Mark Kingston of The Golden Bean and Brock Lewin of Badger & Dodo, along with Bewley’s and Java Republic.

Aidan and his team constantly stock new guest beans, giving their loyal customers variety, like The Golden Bean’s Guatemala Santa Isabel smooth body bean, featuring chocolate and citrus notes. “One out of three customers will ask about the coffee beans, their origin, how they’re roasted, who roasts them, and their tasting notes,” explains Aidan. “The thirst for knowledge is alive and well and it’s great to

be able to satisfy it, because we ultimately are interested in it ourselves.”

This passion for quality coffee radiates from Dukes’ baristas, all knowledgeable, friendly, and passionate about their craft. Dukes’ focus on training its baristas to the highest level has paid dividends, as the well–loved coffee house won Best Coffee Outlet at Bewley’s Barista Jam this year, and came runner–up in Today FM’s Best Cup of Coffee In Ireland campaign.

The evident focus on quality fails to stop at coffee, as Dukes also serves up breakfast, seven days a week, with all delectable dishes made to order. For smaller nibbles, there’s a selection of mouth–watering pastries, or for bigger bites, there’s a fresh deli which draws large crowds daily for its freshly made paninis, wraps, sandwiches, and jacket potatoes, along with delicious daily specials. Dukes’ City Gate café also has a cook–out kitchen for Friday lunchtimes, dishing out lamb pittas, beef burgers and chicken breasts, with the meat sourced from Barrett’s of Kinsale and Tim Mulcahy of The Chicken Inn. Packed with charm, and serving up quality, Dukes is thriving after a decade, and looks set to continue, full of beans, for many more to come.

Dukes Coffee Company, 4 Carey’s Lane and City Gate. facebook.com/dukescoffee T @dukescoffeeco

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PROFILE

NOSTA

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or those seeking a taste of the Mediterranean without stepping on a plane, Nosta is bringing the flavour of sun-drenched lands to Cork with its authentic, fresh and healthy Med inspired dishes.

Focusing on robust flavours using quality ingredients, Nosta serves up tempting plates of food — some classics, some new favourites — perfect for those seeking a taste of summer.

Established on Marlborough Street three years ago, the restaurant’s proud Turkish owners Evren Ertugrul and Nico Canpolat set about bringing the flavours of the Med to the city. Their vision realised, Nosta — named for the ancient Turkish fishing village where Evren’s mother was born — is one of Leeside’s most popular restaurants, with customers returning time and time again to sample the scrumptious assortment of culinary delights.

“The Mediterranean is known for its healthy diet, with a combination of fruit and vegetables, and meat that is chargrilled rather than deep-fried,” explains Evren. “This is what we wanted to offer, using fresh ingredients in the cooking, and nothing frozen — just simple, healthy Mediterranean dishes.”

Oozing with character, there’s a rustic elegance to the attractive and intimate Marlborough Street eatery, with its exposed brick walls and the open kitchen that allows diners to witness the intricate work that goes into preparing every dish fresh to order. Home made breads, pizzas and the restaurant’s renowned Turkish pides — a traditional light

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and crispy flatbread pizza — are cooked in a wood burning oven, and Nosta, open daily from 12 noon till late, also has a great lunch deal with any pizza or pide, plus a soft drink, tea or coffee, available for just €10.

As a nod to Italy, handmade pasta dishes, with gluten–free options, also feature on the menu, including the delicious spinach and ricotta cannelloni and the spaghetti marinara, with fresh seafood and shellfish, a dash of lemon, chilli flakes and fresh garlic.

Fish and meat are all chargrilled — only the calamari starter is deep–fried — and standout dishes are the wonderful sea bass, fresh from the nearby English Market; the Mediterranean tavuk of chargrilled chicken strips cooked with onion, roasted aubergine, courgette and peppers in a house–made tomato sauce; and the succulent fillet steak.

The menu also boasts an extensive

PROFILE

selection of lamb dishes, with whole lamb butchered, prepared and marinated by Nosta’s renowned chef Nico. The delicious and tender meat shines in mains like the kofta skewers; the rack of lamb seasoned with rosemary, thyme and garlic; beyti with marinated minced lamb meat wrapped with lavash bread and baked in the oven with melted cheese; and the spicy adana of lamb skewers served with house bread.

For those preferring a lighter bite, there’s a Greek feta salad, along with seafood, grilled chicken and grilled salmon varieties, and for starters, prepare for a meze–style spread. The flavoursome delights include tzatziki, ezme, hummus, cheese rolls and the Turkish flat bread dish lahmacun, layered with a fresh sauce composed of tomatoes, sweet bell peppers and minced lamb.

There’s an extensive wine list to compliment each dish, sourced from Mediterranean countries like Spain and France, along with a number of wines from Turkish vineyards. Nosta also has a full bar license, with a range of beers and spirits on offer, including the famed Turkish brandy

raki, flavoured with anise. For those preferring something non– alcoholic, a delicious world famous Turkish apple tea or Turkish coffee can be prepared.

The warm and attentive staff, mostly hailing from the melting pot that is the Mediterranean, add to the authenticity of the Nosta experience.

“It’s all about authenticity,” highlights Evren. “We are not changing anything about Mediterranean cooking — the flavours are the same and the cooking methods are the same.”

For the magic of the Mediterranean on a plate, Cork foodies need look no further than Nosta.

Nosta, 4 Marlborough Street, Cork. Ph: 021 4949724 or see nosta.ie.

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PPRROOFFI ILLEE

THE STEAKHOUSE It’s sizzling at The Steakhouse, one of the newest restaurants to hit Kinsale. A year after opening in the foodie capital of Ireland, The Steakhouse has notched up a dedicated following and the coveted number one spot on TripAdvisor’s list of where to dine in Kinsale.

In what’s widely hailed as a seafood town, owners Alistair and Gwen Lanigan–O’Keeffe made the brave decision to create a haven for meat lovers, with their establishment at 18/19 Lower O’Connell Street serving up prime cuts of the finest meat, chargrilled to perfection.

From fillet steak to sirloin; ribeye to t-bone, their 100% local beef has set new standards for flavour — dry–aged for 28 days, grilled to diners’ liking, and presented with caramelised onions, roasted vine tomatoes and sautéed mushrooms.

If that wasn’t tantalising enough, there’s a choice of sauces, including a delicious blue cheese and walnut, and accompaniments like hand–cut steakhouse chips.

For something even more special, The Steakhouse also has dexter beef, a small native breed of cattle.

Renowned for its flavoursome and succulent beef — with exceptional marbling — both ribeye and fillet medallions are on the menu. Dexter beef is also the star ingredient in the restaurant’s gourmet burgers, served up in a Waterford blaa.

But it’s not all about the red meat lovers at The Steakhouse, as the

restaurant’s talented chef, Robert Platten is also creating tempting chicken, fish and vegetarian dishes.

The specials are ever–changing, from the house–made spinach ravioli with goats cheese, hazelnuts and butternut squash in a basil cream sauce to lighter options like chicken balentine or the catch of the day.

Include starters such as sautéed mushrooms with chorizo (the chef’s mother’s recipe); an extensive wine list; Sunday lunch rib roast; and desserts like lemon Anglaise in sweet pastry served with vanilla bourbon ice–cream, and it’s obvious why The Steakhouse has become a firm favourite. Making the restaurant all the more special is its stunning interior with double– height ceilings and exposed brick walls; its chic al fresco dining garden; and friendly, knowledgeable staff.

This focus on perfection in food, ambience and service is something both Alistair and Gwen stand by. In fact, Alistair hails from culinary pedigree, with his grandfather a Michelin-starred chef at Ballylickey Manor House.

Growing up surrounded by fine dining excellence, Alistair has brought his innate knowledge to The Steakhouse, ensuring precision, passion, and quality throughout this buzzing casual dining establishment.

The Steakhouse, 18/19 Lower O’Connell Street, Kinsale.

Ph: 021 4709850 or see thesteakhouse.ie.

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Summer Is Here and what better way to celebrate the long bright evenings than by firing up the barbeque.

Kick start your summer plans by joining us at Actons Hotel Kinsale for your BBQ The ideal waterfront location for private, corporate and team building events.

With a reputation for excellent cuisine and an amazing location - your group are sure to find something to whet the appetite and perhaps even quench a thirst!

For all enquiries contact Mary Kirby O’ Donovan Tel: 021 4779900 mkodonovan@actonshotelkinsale.com

CORK CITY

Tapas at the Clarion Our new Tapas menu was created by our Spanish chef Maria who took time to work on a variety of appetizers and snacks famous from her native Spanish cuisine

Available: Tuesday – Friday from 5.30pm – 8pm Choose any 4 Tapas dishes for only €16

Barriga llena, corazón contento.

FULL BELLY HAPPY HEART

(this offer excludes the Tiger Prawns Pil Pil) Some sample menu options include - Patatas bravas with Spicy Tomato Salsa - Bruschetta with Caper, Olive & Italian Parsley - Chorizo & Roast Squash Salad, Sundried Tomato - Crispy Smoked Bacon & Mozzarella Arancini’s - Cajun Chicken Wings Herb Yoghurt P. +353 21 422 4943

The Atrium Clarion Hotel Lapps Quay, Cork

www.clarionhotelcorkcity.com

# ATRIUMTAPAS

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F E A TU R E The allotment scene is booming.

Toss aside any preconceived ideas of flat caps and retired men, as there’s a new crop of active allotmenteers taking up the challenge in the pursuit of self–sufficiency.

Photos: Miki Barlok

Mary O’Shea gets digging at Ballincollig Allotments

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rowel in hand, Carmel O’Callaghan surveys her colourful allotment and reveals her favourite thing about the so– called ‘urban agriculture revolution’ is simply “watching the vegetables grow”. For Carmel and her friend Mary O’Shea, it’s a perfect place to be — muddy wellies on and tending their plot in Cork County Council’s allotment scheme at Ballincollig Regional Park. With a growing number of allotmenteers, the gardening duo are part of the grow– your–own trend, now planting deep roots in communities across Cork.

It’s a pastime whetting the appetite of both sexes, all ages, and backgrounds, banishing to the compost heap stereotypes of the sort of person who has an allotment.

DIGGING IN 26

F E A TU R E There are young parents showing their children the fun, healthy and educational side of growing your own; young couples, who bought apartments in the boom and are seeking outdoor space to call their own; groups of friends wanting to spend time together in a productive way; and retired couples seeking out a quiet haven and an active pursuit. However, while the growers are diverse, there’s a common aim… wanting to know exactly what goes into their food. It’s all about vegetables and fruit free from potentially harmful herbicides and pesticides, picked straight from the ground and served up in the matter of hours.

“There’s definitely an energy here,” says Carmel adamantly. Both Carmel and Mary began their allotment adventure in March, however they already have a long list of achievements — peas, white turnips, fennel, cabbages, carrots, onions, broccoli, leeks, spinach, beetroot, celery, string beans, potatoes, tomatoes, and rhubarb. The pair, not your typical ‘flat cap and wellies’ gardeners, have decorated their plot with bright pink borders, wild flowers and artwork, courtesy of artist Carmel.

“It’s a bit unusual for two women to take something like this on,” says Mary, “but we love it.” Carmel jokes that starting an allotment was “like

moving into a house” with all the accessories they bought. “We even got special cups,” she laughs. However, despite the evident fun the pair bring, Mary assures there’s also hard work

You get to meet people, it’s great for the grandkids, and you get lovely potatoes behind it all. “You have to weed every week,” she states. “Between that and watering, you put a lot of time in.”

A few plots over is Tony ‘The Fox’ O’Leary, a stalwart in the allotment, there since the site opened in 2013.

“It’s very relaxing,” he says. “You get to meet people, it’s great for the grandkids, and you get lovely potatoes.” He adds with a chuckle that those walking on the other side of the fence at the Regional Park are “always looking into the allotment, half jealous”.Towards the middle of the site is a plot for The Girls Club, a support group for women who have or have had cancer. It’s one of several clubs that use the facilities, allowing members to utilise the therapeutic benefits of

gardening, and also its holistic spoils.

One of the centre’s volunteers, Claire Coleman, who works at Novartis, helped spur on the establishment of the project, named Garden of Hope, with support from the pharmaceutical giant. “The space allows them get away from the whole hospital environment and have solicitude,” says Claire. With assistance from The Holistic Gardener Fiann O’Nualláin, the club were informed about the benefits of growing camomile and parsley. “When you’re going through radiotherapy, camomile can help soothe irritated areas on the skin,” explains The Girls Club founder, Ann Dowley Spillane. “You can make tea from it, let it go cold and dab it with cotton wool on the burn.” Ann adds nutritionally–rich parsley can also reduce the risk of cancers, such as breast, as it contains the apigenin, shown to have anti-cancer properties.

Such growth of clubs and individuals taking up the grow–your–own trend, says Vincent Florish, a Cork County Council engineer who managed the establishment of the allotment scheme from concept to completion, is a clear sign that the allotment revolution shows no sign of abating. A pilot scheme for the Council, the allotment was funded by the local authority in conjunction with South and East Cork Area Development (SECAD)

Tony ‘The Fox’ O’Leary, one of the original allotmenteers at the Ballincollig Regional Park

Brian Walsh, the man behind Douglas Allotments

Bantam chickens at Douglas allotments

A splash of colour at the allotments

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F E A TU R E

County Council engineer Vincent Florish

and Ballincollig Tidy Towns, and comprises of 80 fully subscribed plots along with a canteen, polytunnels, toilet facilities, communal fruit trees, and storage areas. Vincent outlines for many people they simply don’t have the space in their own gardens to take on such a challenge. “The plots are the size of your standard, semi three–bed back garden. Just the right size,” says Vincent.

While local authority allotments are bursting with success, so too are those privately–owned. For Brian Walsh, who’s behind Douglas Allotments, there’s been a rise in those putting on the wellies and grabbing the shovel.

The shift away from intensively produced vegetables and fruit, he

states, came coincidentally during the economic downturn, as people were, and still remain, financially conscious but more time rich. “I think the interest in growing your own was always there, but with the boom, people were too busy,” says Brian.

“Since the recession, people have more time.”

Looking out across the allotment, the work put into each plot by their green– fingered owners is evident. Peas wrap themselves around bamboo teepees, the tops of lushly leafed potatoes sway in the wind; bunches of strawberries add pops of vivid red, while impressive rows of cabbages dominate the landscape. There’s an abundance of colour, smells, and tastes.

Standing back, Brian surveys the thriving scene, remarking that he started the initiative in April 2010 on the family farm for extra income and also because he has a keen interest in gardening. “I got that from my mum,” he smiles. “It’s satisfying growing, picking and cooking your own food.”

Walking around the idyllic Douglas site, Brian explains the allotments — the large ones are five metres by 18 metres long — can keep families in vegetables for most of the year.

“In winter, brussels sprouts, leeks and purple sprouting broccoli are harvested, while in spring, you’ve

radishes; lettuce, depending on the weather; and spring onions later on.

“Summer is the optimum time for harvesting and then autumn is about berries, spuds, turnips and swedes.”

Stopping at one plot, he points to a row of onions, the green shoots standing upright, and their yellow bulbs peeping above the ground. “Onions are really easy to grow and they’re always the one I’d recommend to people starting off,” enthuses Brian. “They’re delicious — bigger and tastier than what you’d buy in the supermarkets.”

However, Brian is quick to add that allotments are a commitment. “The gardening guideline is ‘a little and often’, just keeping on top of it,” he explains. “It does take time. However, there are options like taking a half plot — it’s better to see people take something they can manage and come back.”

Along with weeding and watering, there’s also crop rotation to be undertaken every year, an essential part of organic farming. This helps maintain soil fertility and disease control. And there’s work needed to keep pests at bay, with Brian explaining that putting straw beneath strawberry plants stops slugs (“slugs don’t like dry and hot ground,” he says) while the straw also keeps the fruit off the ground. Netting on

2 Course Dinner + complimentary

Glass of Wine / Pint

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F E A TU R E cabbages deters pigeons, and white butterflies, which lay eggs on leaves that turn into caterpillars; and to tackle potato blight, Brian recommends as an alternative to spraying to plant blight resistant varieties instead.

“Traditional varieties like Kerr’s Pink need to be sprayed, but people take chances and one night of ‘blight–type’ weather — over 10° C and moist — will destroy them,” explains Brian, adding that Cara and Orla are good blight– free varieties. “We try and encourage everyone to stick to organic,” he adds.

Tips like these are what set allotments apart from home growing, with advice on tap from the likes of Brian and other skilled gardeners. There’s also a kitchenette, tool lock up, water and manure provided. And an honesty box for eggs, fresh from the farm’s chickens (collected each morning by Brian’s mother Terry) some of which are living in a prime location in the centre of the plot. “It’s like a little oasis, and it can be very therapeutic to come up and switch off,” he says.

Brian adds that for anyone who has a green-fingered dream to take on an allotment, it’s possible. “Once you put in the time, do some reading, and ask some questions, anyone can grow their own… and of course, good weather helps too,” he laughs.

Carmel O’Callaghan works on her allotment at Ballincollig Regional Park

The Girls Club’s Claire Coleman and Ann Dowley Spillane

ARE YOU HUNGRY? FARMGATE MARKET CAFÉ ENGLISH MARKET, CORK

T 021 4278134 MARKETCAFE@FARMGATE.IE WWW.FARMGATE.IE

OPEN 08:30 - 17:00 • BREAKFAST 08:30 - 11:00 • LUNCH 12:00 - 16:00 TEA COFFEE, CAKES ALL DAY • MONDAY TO SATURDAY (CLOSED SUNDAY) 29

r e c ip e

A Bar with a Unique Style

in season Whether you’re a grow-your-own enthusiast, a farmer’s market devotee, or simply enjoy the unbeatable taste of fruit and vegetables at their freshest, there are many advantages to shopping and eating in season. Here’s what’s “in” now and how best to use it.

A

t Fenn’s Quay, chef Kate Lawlor has a motto. “We use only the best produce from the best local suppliers and treat it with care and attention to detail”, their website proudly proclaims, and as Kate points out, this extends to their inclusion of fruits and vegetables on the menu too.

“Many of our main course dishes will specify seasonal vegetables, so we might have more leafy green vegetables going into summer, moving on to the favoured root vegetables of winter,” she explains.

“We work closely with our veg suppliers to get weekly updates on what’s in prime condition,” she continues.

“We also pop by the Coal Quay farmer’s market on Saturdays; in Bradley’s of North Main Street we’ll check to see what Fresh From West Cork have; and on a daily basis we’re buying in the English Market.”

For home cooks looking to experience the best of this

Lunch Monday to Friday 12 til 3 Saturday lite lunches 12:30 to 4 Sunday bunches from 11 to 4 Party menus available on website

Pea pasta with Gubbeen Chorizo and As seen on our cover, this delicious dish from Kate allows its seasonal ingredients to shine and features some of Cork’s best artisan produce.

It’s truly “Cork on a fork”.

Serves 4 Cook pasta according to cooking instructions

Victoria Road off Albert Quay 021 4965848 www.goldbergs.ie 30

season, Kate recommends summer favourites like peas, beans, kale, samphire and strawberries. “Wild samphire has a very small window of availability, but its salty flavour is just beautiful and it works so well with fish; and Irish strawberries are at their prime at present. Keep an eye out for wild strawberries in particular!”

Known for their exceptional taste, the key to using in season summer vegetables is to keep it simple. “With late evenings, warm weather, and an abundance of salad leaves, lighter dishes are always a favourite in the summer,” says Kate, “and barbecued meat and chicken, grilled fish, or charcuterie meats make a great accompaniment to something like home grown peas and tomatoes mixed with rapeseed oil, garlic and fresh herbs, or courgettes and aubergines lightly roasted in rosemary, lemon and garlic and mixed with wilting spinach. Delicious!”

Ingredients • 200g of Gubbeen chorizo • 2 shallots, sliced • 500g of spinach • 300g of peas • 2 sprigs of mint • 2 sprigs of basil • 5 fresh Irish tomatoes, chopped • Juice of ½ a lemon • Olive oil • Black pepper • Toasted pine nuts & Toons Bridge mozzarella to garnish.

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Cork’s award winning restaurant on Sheares Street, just behind the Court house Opening times

Breakfast ay Monday to Frid 8:15 -11:30am Lunch ay Monday to Frid 12 - 3pm Early dinner sday Monday - Thur 5pm - 7pm 6:30pm Fri & Sat 5pm - nch ru B ay rd tu Sa 8:30 - 3pm

Sheares St., | fennsquay@gmail.com | (021) 427 9527

Toons Bridge Mozzarella Method 1. In a pan, gently warm the olive oil and sautĂŠ the shallots for two to three minutes on a medium heat.

2. Add the chorizo and cook for two minutes, stirring to release the oils.

3. Add the tomatoes, spinach and peas, and cook for two to three minutes, then mix in the cooked pasta and warm through.

4. Add the herbs, a dash of lemon juice, and some black pepper.

5. Sprinkle with toasted pine nuts and roughly chopped mozzarella and serve.

Available all Evening Sunday to Wednesday and between 5 & 7 Thursday, Friday & Saturday PAUL ST, CORK CITY | 021 427 6455 | AMICUSRESTAURANT.IE 31

FOOD

THIS LITTLE VEGAN

Vegetarian from childhood, moving to a plant based diet was simply the next logical step for Louise Kelly, and blogging about her vegan diet has been the start of a whole new adventure.

“Long before I connected an animal to my plate I knew something was amiss,” says Limerick girl Louise Kelly of her decision to first become a vegetarian and then join the growing number of foodies embracing a plant based diet. “The natural progression was to head down the vegan path,” she explains, and the decision to document her journey soon followed.

Now living in Cork – where she is “so impressed” by the vegan friendly options available: “Cafe Paradiso, Jacobs On The Mall, Liberty Grill, the abundance of Farmers’ Markets, SensAsian, Brendan’s Burritos, Green

Saffron, Organic Republic…

The list goes on and on!” Louise has been using her popular food blog, I’m a Little Vegan, to inspire and encourage a growing number of fans and followers to abandon their misconceptions about the perceived limitations and difficulties of a vegan diet.

“I have never felt healthier!” she states. “I haven’t a supplement in my press and I ran two full marathons this year, with a third on the horizon next month. I didn’t break records, but I’m proof that a plant based lifestyle doesn’t require an abundance of supplements.”

Describing her approach to blogging, Instagramming, and a Facebook page that boasts almost 9,000 fans, Louise says “My page is very much ‘live’ and I think that’s what keeps people coming back. What you see is generally what I have just eaten, and my cravings on any given day dictate what I eat.

“What I really want to get across is how easy it can be to go vegan. We

Whether you’re committed to converting or dabbling with a plant based diet, try Louise’s great recipe for cheesy tofu scramble with wrapped asparagus and a boozy hollandaise sauce.

all have busy lives, so I show people how quickly you can throw together delicious meals.”

And it’s by default that those meals look not only mouth-watering, but supremely nutritious too. “I don’t promote my page as super healthy as I’m not a calorie counter,” she clarifies. “It’s just colourful, tasty vegan fare with a little indulgence on the side. My intention was to dispel the myth that vegan food is bland and uninteresting.” And that she does, with vibrant, colourful images of “a little bit of everything!

“I love experimenting so you’ll see it all on I’m a Little Vegan. Burgers, juices, salads, pizzas, noodles, burritos, falafels… it’s all there. I could never have anticipated the interest that would follow. I’m so lucky to be able to spread the vegan word while getting to showcase my dishes. It’s a dream come true.”

Louise blogs at imalittlevegan.wordpress.com.

Follow T @im_alittlevegan, or see facebook. com/imalittlevegan.

Vegan hollandaise: Combine one cup of almond or soy milk in a saucepan with: • ½ a glass of white wine (optional) • 3 tbsp. of brown rice flour • 2 tbsp. of soy/olive oil spread • A pinch of turmeric and garlic powder • A squeeze of lemon • Wholegrain mustard • Salt and pepper to taste Bring to the boil, reduce to a simmer and whisk until creamy.

Tofu scramble:

In a heated pan, mash half a pack of tofu with olive oil, adding a shake of garlic and onion powder, a pinch of turmeric, nutritional yeast flakes, grated Violife plant–based cheese from

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Art of Zen Foods, and salt and pepper to taste.

Heat and mix until the cheese is melted and gooey. Top with grilled tomatoes and a handful of spinach sautéed in garlic and olive oil.

Wrapped asparagus:

Fry off asparagus spears in olive oil and lemon, and grill Moodley Manor vegan bacon per packet instructions. Wrap each slice around two spears of asparagus and thread onto a kebab stick.

Ingredients available from Quay Co-op, Cork, and moodleymanor.com Follow Louise on Instagram @im_alittlevegan or see imalittlevegan.wordpress.com

Magnifique, like.

FRENCH BISTRO & WINE BAR

WELCOME TO THE RELAXED QUARTER

8/9 Careys Lane, Cork City For bookings call (021) 239 0535 Facebook: Huguenot Bistro E: info@huguenotbistro.ie www.huguenotbistro.ie

F E A TU R E

MAD ABOUT MARTIN A man on a mission, chef Martin Shanahan is determined to take the “fear out of fish”.

Like Food chats to the man himself about his quest to get Ireland hooked on seafood.

M

artin Shanahan, excuse the pun, is a force of nature. The man has revolutionised how we eat fish, resolving, through his hugely popular RTÉ programmes, to take the “fear out of fish”. The long–standing aversion to seafood has dogged the Irish for generations, as despite being an island nation, we’re known more for our bacon and cabbage rather than our pan–fried whiting; for our Irish stew over our seafood chowder. Our fish consumption is relatively low, while the countries we export to welcome it with open arms. This mentality is something Martin has been fighting to change over the past five years, since he first burst onto our TV screens with Martin’s Mad About Fish.

“When I started the show, the reaction from people was they had fish as a child… and a mouthful of bones.

Also, the quality wasn’t good,” says the Fishy Fishy restaurant owner.

“For some that was back 50 years ago, when refrigeration wasn’t good, and regulations weren’t the best either.

Now, the quality is a million times better.”

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Chef Martin Shanahan has a passion for cooking fish. Image courtesy of RTÉ.

Just as animated and amicable in person as he is on television, Martin stresses the appetite for fish is

We’ve tried to educate and from that, people’s knowledge has improved changing. He states that most TV cooks, including himself, don’t view themselves as “celebrity chefs” but rather educators. “We’ve the knowledge,” he says, “and want to give it to the public — not hide it away.”

That education, for Martin, is simply demystifying fish, showing how to buy it and how to cook it. “We’ve tried to educate and from that, people’s knowledge has improved,” says Martin.

Undoubtedly fish sales are up, with the realisation that cooking with nutrient–rich seafood doesn’t have to be daunting. However, while

there’s been a boost in sales in the domestic market, Irish people are still consuming only 21kgs of seafood per annum compared to 34kgs in France and 70 kgs in Japan. “When we did Martin’s Still Mad About Fish, we went to Castletownbere and followed the locally–caught hake to Barcelona,” states Martin. “The fish was sold for €2.50 a kilo here, and when it got to the wholesale market over there, the guy sold it for €5. Then that guy sold it for €10 and the girl, who we followed to a market in Barcelona, was selling it for €20 a kilo. The people in Barcelona were queuing up to buy it because it was Irish.”

Martin pauses over his coffee before posing the question — “what’s wrong with us?”. “We could buy it here for €7 but we don’t want it and in Barcelona they’d give any money for it,” he says.

Nevertheless, Martin’s confident a change is in the waters. “Fifteen years ago there wasn’t a coffee shop in the country, and now there’s an explosion.

It can be the same with fish.

“In five years our national dish won’t be corned beef and cabbage or Irish

F E A TU R E

Martin prepares dishes for service in his Kinsale restaurant, Fishy Fishy. Photo A Murray

stew, it’ll be fish and chips. That’s what’s taken over. It’s convenient, easy and fresh,” enthuses Martin.

For the Kinsale chef, he’s always had an unrelenting passion for food and fish. Raised in Fermoy, he trained at Rockwell College, and spent his early career at the famed Butler Arms in Waterville. He also cheffed at Jim Edwards in Kinsale, and in the 1980s went to live in San Francisco, where his love of fish cookery intensified.

After returning from the US, his wife, Marie, and himself set up a fish shop and deli, and from there, Martin explains, it “evolved”. After seven years they moved to the Guardwell in Kinsale, where they decided to add a café. Fast forward to 2006, and Fishy Fishy moved to the Kinsale waterfront.

“After living in San Francisco, there’s nowhere else I’d live in Ireland but Kinsale. A bit like strawberries and cream, and gin and tonic, there’s Fishy Fishy and Kinsale. They go hand–in– hand,” he laughs.

Martin and his team have always stuck with an ethos of using local, fresh, seasonal fish, with staff taking pride in their work. “Over the years

I’ve built up great relationships with local fishermen. I know them all and buy directly off them,” he says.

“Everyone wants to eat local. No one

In five years our national dish won’t be corned beef and cabbage or Irish stew, it’ll be fish and chips wants green-lipped mussels from New Zealand or tiger prawns from Thailand.

Why would you want frozen crab from Alaska when you’ve lovely fresh crab here?

“When people ask me, ‘what’s the secret to success?’, I say ‘local, local, local’. We carry it from the fish to the lettuce, sourced locally from Horizon Farm, while the potatoes are grown by Noel Hurley out the road.”

Currently, the white-fleshed John Dory is in season, explains Martin, along with monkfish, haddock and the reasonably priced, ray wing. Shellfish is also in abundance, like crab, prawns and lobster. And Martin is keenly aware of the importance of sustainable fishing. “The industry is being monitored more than it used to be, and the sea is teaming with fish again,” he highlights. “There’s no over–fishing going on like back 15 years ago.”

With that Martin pauses for a second before stating unequivocally. “Fish is a gift, a gift from the sea.” He adds: “The fisherman goes out every morning, and there’s no guarantee he’ll come back with eight boxes of fish. He doesn’t know until he puts a net in the sea. I also don’t think fishermen are fully awarded for their efforts. It’s a dangerous occupation.”

If fish consumption in Ireland was to increase, explains Martin, the aforementioned fishermen and customers would benefit, as demand would rise, and prices would drop.

Martin is also adamant an increase in fish consumption would benefit the nation’s health.

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F E A TU R E “There’s nothing better on a Monday, after a heavy weekend, than a piece of poached fish, salad and new potatoes. It’s so healthy.

“It’s good for your skin, and your mind,” he says, adding with a laugh that his mind is constantly going.

“I honestly would say it’s down to consuming fish. It keeps you fresh.”

It’s certainly a way of life that’s working for Martin, who has an unrelenting joie de vivre. Currently living in a mobile home during the summer months in picturesque Garretstown, he walks the beach every morning “listening to the sea”. “I’m a huge believer that if something’s outside of my control, I’m not worrying about it. I can’t get upset about whether Europe will crash tomorrow, as that’s not for me to worry about. My job is to make sure my customers are happy, enjoy my life, and what will be, will be,” he enthuses.

This unwavering zest for life is currently being channeled into the filming of a new series of The Taste of Success, which will see the winner walk away with a contract with Lidl and their product on shelves in supermarkets nationwide. “I’m under pressure,” he laughs, “as my choice won it last year, and this year I need the winner again. There’s nothing better than beating Connaught, Leinster… and especially Dublin.” Martin is also hoping to do another TV programme. “We did Martin’s Mad About Fish, and Martin’s Still Mad About Fish so I think we’ll do Martin’s Gone Mad About Fish,” he smiles. His restaurant recently underwent a renovation and he’s a new cookbook in the pipeline for next spring.

With so much in his net, it looks like this Cork chef remains hooked on extolling the virtues of fish to the nation.

English Market, Grand Parade, Cork. www.koconnellfish.com 021 4276380 freshfish1@eircom.net

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Martin’s recipe book on all things seafood — Martin’s Fishy Fishy Cookbook.

R e c ip e

Sustainable Seafood Sustainable or not? Caught on a hook or with a net?

It’s time for us all to question where exactly our fish is coming from.

F

ive years since chef Hugh Fearnley–Whittingstall used his gripping Channel 4 series Fish Fight to highlight the importance of healthy seas and fish stocks, there’s finally a focus on consuming sustainable seafood to counteract the decades of over–fishing in Irish waters that decimated our fish stocks.

One of the home grown initiatives tackling the issue is Responsible Irish Fish, a scheme founded by west Cork fisherman Frank Fleming. Developed and run by members committed to the development of sustainable fishing practices, the national label means Irish vessels can achieve certification for their fish, helping local fishermen differentiate their products in the market place and promote Irish fish caught in a responsible manner.

Among other measures, members use nets that allow juvenile fish to escape and bring ashore marine debris caught

during fishing operations.

And while local fishermen commit to delivering responsibly caught, quality assured seafood, the consumer must also play their part. For sustainable choices, choose labels like Responsible Irish Fish, or ask your local fishmonger where the fish has come from. Many species of fish are available all year round, but supply can vary at different times of the year and in different regions. In general, herring, mackerel and hake are good options, along with alternatives to cod such pollock.

Internationally, leading ocean conservation organisation Oceana has also started a campaign to promote the consumption of small fish, like anchovies, sardines, and herring.

Rarely seen on menus, these forage fish are mainly used worldwide to make fishmeal and fish oil to feed farmed salmon, pigs, chicken, and other livestock. The Oceana campaign

Take the fear out of fish at home and try Martin Shanahan’s recipe for Sunshine Hake responsibly fished, of course.

hopes to encourage people to eat more of these fish, which are high in nutrients, low in toxins, and a great source of quality protein.

From food authorities to conservation organisations; fishermen to consumers - the quest is on ensure sustainable seafood thrives.

Ingredients • Hake 170g per person skinned and boned • 1 medium cooked potato — peeled and chopped • 6 pitted black olives • 4 sun–dried cherry tomatoes • 8 cooked green beans • 1/2 clove of garlic • 30mls olive oil • Sprig of fresh thyme • Pinch of salt • Cracked black pepper • Squeeze of lemon

Method:

1. Season hake with salt. Heat frying pan, add olive oil.

2. Place the hake in the pan and cook for four minutes on each side.

3. Remove and keep warm. In the same pan fry the potatoes for three to four mins.

4. Add garlic, black olives and tomatoes. Add the cooked green beans and fresh thyme.

5. Season with salt, black pepper and lemon juice.

6. Place on a plate with the hake... here comes the summer!

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F E A TU R E

Patrick O’Flynn of John O’Flynn & Sons.

English Market butcher, Eoin O’Mahony.

Photos: Miki Barlok

Patrick Bresnan has followed in the footsteps of his father Liam.

THE BUTCHER BOYS The butcher is back. As concerns about traceability and animal welfare lead more of us to seek out healthier, fresher local meats, we talk to Cork’s butchers about the resurgence of the trade and its focus on tradition and quality.

T

he old–school butcher shop is making a comeback. For past generations, the weekly shop to get strings of sausage; a parcel of stewing meat; and, of course, tripe and drisheen, was an integral part of their routine. But with the growth of supermarkets came the decline of the traditional butcher, as shoppers prized convenience over quality.

But the growing numbers of discerning shoppers seeking out fresh, traceable produce from reliable local suppliers, have become part of a food revolution - the farm–to–fork philosophy. The horse meat scandal in 2013, eye-opening exposés of the food industry in documentaries such as Food, Inc., and the evident overuse of hormones and antibiotics in intensive farming, have made shoppers more savvy and more conscious of what they’re putting into their bodies.

“When something like the horse meat scandal happens, there’s move

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towards quality,” explains English Market butcher, Eoin O’Mahony. “It’s definitely made people more aware.”

For the fourth generation whole beast butcher, the traceability of his beef and lamb couldn’t be better - it comes from his uncle, Michael’s farm in Ballea, Carrigaline. “You have to be clever these days, as you’re surrounded by competition,” states Eoin, “and the main competition is convenience as you can buy chops and mince anywhere. Convenience is king, so we have to compete at a different level — by doing the very best and giving people exactly what they want.

“I endeavour to get everything as local as I possibly can. It has to be from Cork. If we want the whole beast, we get it from Michael but if it’s different parts we need, it’s from Nolan’s abattoir in Fair Hill, while the pork is from Lordan’s in Ballinspittle.”

The innovative way that Eoin is serving up these meats, all hormone

and antibiotic free, is what sets him apart, with the likes of dry aged steaks and buffalo burgers — using meat sourced from Toons Bridge — for sale alongside beef and bone marrow burgers. The use of bone marrow in such a way is indicative of Eoin’s pride in his craft, following the nose–to–tail philosophy that utilises all parts of the animal to eliminate waste. “We noticed people weren’t getting bone marrow at this time of year for stocks and soups,” he reveals. “So we came up bone marrow burgers and haven’t looked back since.”

He adds: “People are travelling quite considerably more now, and with that, they’re more aware of the food they’re eating. Customers are hungry for information. For me, that’s great.”

Hailing from a long line of butchers, Eoin’s great grand–father Michael Bresnan came from Limerick to take up an apprenticeship in Cork.

He commenced trading in the

F E A TU R E

The team at JJ O’Driscoll Fresh Food Store on the Ballinlough Road.

market in 1898, at a stall that Eoin’s uncle Michael Bresnan, from the aforementioned farm in Carrigaline, now runs. When Eoin’s mother, Katherine bought the lease for the stall next to the Grand Parade entrance, another branch of the family’s story commenced. That personal connection is something Eoin says you’ll always see in local butchers. “The owner of the premises is usually behind the counter. You don’t get that with chains.”

Head right across the city, and this is also evident at Bresnan’s Family Butchers in Douglas Village Shopping Centre, with father and son, Liam and Patrick Bresnan knowing the importance of a good customer rapport. “Places like O’Mahony’s and O’Flynn’s are all family run businesses,” says Patrick. “You’re not dealing with a large conglomerate with no real connection with the owners.

We are the owners.”

Patrick adds: “People are becoming more educated in terms of where their food comes from and what they should be eating. Not only are you going to get better quality and traceability with your local butcher, you’re getting customer service, advice on what to do with a piece of meat, and how to store it.”

For Patrick, along with the renewed focus on locally sourced food, the resurgence of the local butcher is also, in part, down to new dietary habits.

The paleo diet, he explains, based on the food our ancient ancestors ate such as meat, nuts and berries, means more customers are seeking out good quality meat products.

Like Eoin (the pair are first cousins), Patrick sources all his beef and lamb from his uncle Michael on the family farm in Carrigaline. The shop also bones its chicken fresh when they come in whole from Shannon Vale in Clonakilty, antibiotic, hormone, and GM free. Their pork comes from Kinsale and Timoleague, and

The owner of the premises is usually behind the counter.

You don’t get that with chains their turkey from Moneygourney.

“Everything has to be within 45 minutes drive,” says Patrick. “My motto is fresh Irish quality always.”

Patrick is also aware that innovation is key in driving the resurgence of local butchers, with Bresnan’s making Boerewors, a South African sausage, in–store. The decision to create the sausage, one of the butcher’s 11 varieties, came from Patrick’s days working in IT. “When I was in South Africa, one of the guys working with me introduced me to Biltong and Boerewors sausages,” he says, revealing he left that career behind to join the family the business as he “always felt a little niggling obligation”, though he quickly adds he “loves it”. “Dealing with the public, on a day–to–day basis, ensuring they’re getting the best… you can’t get better pleasure than that,” he smiles.

Pride in the trade is also evident at JJ O’Driscoll Fresh Food Store on the Ballinlough Road, run by Brendan and Neil O’Driscoll. “It’s about innovation,” says Brendan proudly, outlining businesses are now more aware about offering something different to their customers. “There’s definitely a light at the end of the tunnel,” he highlights. “People are going back to their local butchers.

We all learned a lot in the last five years, that it doesn’t matter how big or small an operator, you have to be on the shop floor looking after people.” Sourcing fresh produce is key at JJ O’Driscoll Fresh Food Store, and their traditionally cured Callan Bacon; their free range chickens from Carlow Free Range and East Ferry Farm in Midleton; their gourmet sausages from O’Flynn’s; and their Irish Hereford beef are just a taster of what they have in stock.

This focus on fresh and quality was laid in place when Brendan and Neil’s father started the business, as a local grocery store with a bacon and poultry unit, but the emphasis on customer care also shines through in the chats with the shoppers, and the friendly advice on how to prepare and cook a delicious cut of meat. They’ll even recommend a wine to pair with it, from their extensive off licence. “People know that what they’re going to get off us will be great,” states Brendan.

“They may pay a small bit extra but it will taste so much better.”

This is echoed by Patrick O’Flynn of John O’Flynn & Sons Master Butchers on Marlboro Street, the long established wine and yellow fronted

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F E A TU R E

Tom Collins, Jackie Falvey and Patrick O’Flynn in front of John O’Flynn & Sons.

Your mother and father spoke about the business, you sat down to your dinner, and it was about the business

Brendan O’Driscoll of JJ O’Driscoll Fresh Food Store.

butcher shop. “I wouldn’t want to decry supermarkets because they do things wonderfully too, but we’re specialists. It’s a trade,” says Patrick.

“With a butcher, you’re served by a skilled profession and he has the customer’s interest at heart. It’s rare you’ll not get a nice piece of meat from a butcher.”

He highlights the intricate skills of a butcher, from making sausages — John O’Flynn & Sons make 24 different types — to Kassler — a loin of pork marinated in the juice of juniper berry clove and peppercorn then smoked

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over oak chippings. Haggis, made from lamb, oatmeal, onion, salt and herbs, is also made in-store. “We try to entice people in by doing things slightly different,” explains Patrick. “We do spiced beef all year round, as people love it in salad, and we make our own hams… little things like that.”

Growing up immersed in the craft, Patrick states when he was younger, “everything at home was about the business”. “Your mother and father spoke about the business, you sat down to your dinner, and it was about the business,” he says. Originally based

in the English Market, John O’Flynn’s was forced to look for a new site after the fire in 1980 swept the market, eventually settling on Marlboro Street.

Looking out onto the pedestrianised street from his window, Patrick reveals there’s a “certain magic” to the city.

“There’s always movement around the place,” he says. With that, a customer pops into the shop. Moving in his direction, Patrick adds with a knowing smile, “coming to a butcher is like purchasing a car… both fellows should be able to tell you all about what you’re buying”.

R e c ip e Keep it simple

Butterflied Persian leg of lamb

A

s we all know, this is the perfect time of the year to be eating lamb, and the best way to cook this seasonal treasure is to to keep it simple and not add too many flavours. With this recipe you enhance the natural flavour of fresh, young lamb, and with the Turbo Grill feature in the Bauknecht oven you can use the grill and oven at the same time at a high heat, which will deliciously caramelise and crisp up the lamb.

Ingredients • 1.5kg butterflied leg of lamb • 3 peeled shallots • 4 cloves of garlic • Half a teaspoon of saffron • 1 teaspoon cinnamon • 1 teaspoon mixed spice • 3 green cardamom pods • 2 star anise • 250ml Greek yoghurt • 1 bunch of mint • 20ml extra virgin olive oil

Bauknecht chef Stephen Taylor Winter

Method: 1. Butterfly your leg of lamb (cut so it lays flat).

2. Soak the half a teaspoon of saffron in 50ml of boiling water for 5 minutes.

3. Place all the rest of ingredients, with the saffron and water, into a food processor and blend into a smooth paste.

4. Use paste to marinate lamb.

5. Leave to marinate in the fridge for 4 hours.

6. Set your Bauknecht oven to turbo grill function (high level).

7. The oven should reach its ideal temperature quickly thanks to the rapid preheating that Bauknecht ovens offer.

8. Place lamb on a wire rack and place on shelf 5.

9. Underneath place an oven tray with half a pint of water.

10. And cook for 25 minutes.

11. Rest in oven for 15 minutes.

Courthouse Road, Fermoy, Co. Cork 025-31833 www.tossbryan.ie 41

desserts

Something Sweet For some people, no meal is complete without a little treat. From some of Cork’s most renowned bakers and pastry chefs we have dessert recipes that will satisfy every sweet tooth – from delicate macaroons to luscious tarts, or a tangy, light lemon cake.

Raspberry Macaroons – Christine Girault, La Spoon Patisserie Ingredients

• 225g of icing sugar • 125g of finely ground almonds • 100g of cold egg whites • 50g of caster sugar • Add food colouring for your desired shade and depth of colour

Method:

1. Grind the almond and icing sugar together - don’t forget to sieve!

2. Whisk the cold egg whites and caster sugar until glossy and stiff.

3. Gradually add the icing sugar and almond mix, folding it into the egg whites bit by bit, and take care not to over mix.

4. Ensure that the mixture is the right consistency. If it is too liquid or too thick the macaroons will not work.

5. Take a baking sheet or exopat and pipe out the macaroons using a 10mm nozzle.

6. Leave the macaroons to form a skin on top. The time taken will depend on the room temperature.

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7. Put the tray of macaroons into a preheated oven at 160 or 1700C - depending on your oven – for about 12 minutes.

8. Leave to cool and then fill, making sure not to overfill.

Filling:

As with the colouring, play around and have some fun! You can add any filling you like - jam, lemon curd, buttercream… For a buttercream filling: 1. Put 100g of soft butter into a mixer.

2. Add 200g of fine icing sugar.

3. Mix well until light and fluffy.

4. Add a tiny bit of lemon juice to loosen it up a bit (this step is optional).

5. Add your choice of flavouring, quantity to suit your taste vanilla, raspberry, lemon…

Experiment and enjoy!

The macaroons have a shelf life of two days.

To contact Christine, order a cake or enquire about baking lessons, call 087 6481452 or see laspoon.ie. Follow La Spoon on Twitter @laspoon2012 and find La Spoon on Facebook.

desserts

Caramel and Chocolate Tart – Charlotte Murphy, Bakestone Café Ingredients

• 160g plain flour • 35g icing sugar • 1 egg, beaten • 75g butter, cubed, chilled For the filling • 150g butter • 150g sugar • 150g chocolate • 150ml cream

Method:

1. Place the flour and icing sugar into a food processor and pulse till mixed.

2. Add the cold butter and blitz till it resembles fine breadcrumbs, then add the beaten egg.

3. When it has just come together, take the pastry, wrap it in clingfilm and place it in the fridge.

4. After half an hour, roll out the pastry and line your tart tin. Bake blind at 1600C for 30 minutes.

5. Next, place the butter and sugar for the filling into a saucepan and place on a low heat till it becomes a caramel, then pour in the cream and bring back up to heat.

6. Remove from the heat and add the chocolate and a pinch of sea salt.

7. Pour the caramel chocolate filling into the tart, scatter with chopped nuts and fresh fruit and place in the fridge.

8. Remove from the fridge a few minutes before serving and enjoy!!

For freshly baked desserts and cakes prepared daily, visit Bakestone Café, Deli and Bakery at Ballyseedy Home and Garden Centre in Carrigtwohill. For more see bakestone.ie or facebook.com/BakestoneCork.

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desserts Raspberry & White Chocolate Tart – Geraldine Fitzpatrick, Fitzpatrick’s Foodstore Ingredients

Use a pre-baked 7in shortcrust pastry base.

For the filling: • 150g white chocolate drops • 75g mascapone cheese • 3 ½ fl oz of cream • 1 punnet of fresh raspberries

Method:

1. Heat the cream in the microwave.

2. Pour the cream over the white chocolate, stirring it until chocolate is melted.

3. Add the mascapone and whisk through until dissolved.

4. Place the raspberries into the shortcrust pastry base and pour the mixture over the raspberries.

5. Set overnight in the fridge.

6. Top with white chocolate shavings and enjoy!

For daily fresh baked bread – including their famous brown bread – and a huge selection of cakes and confectionary all prepared on site in their fully equipped old style bakery, visit Fitzpatricks Foodstore, Glounthaune.

See fitzpatricksshop.ie for more.

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Fitzpatrick’s head baker Mary Duggan prepares their raspberry and white chocolate tarts.

desserts Quick and Easy Lemon Cake - Rachel Healy, Healy’s Bakery Ingredients

• 225g of self raising flour • 225g of butter • 225g of caster sugar • 4 eggs • Zest of two lemons Topping: • Juice of 2 lemons • 50g of icing sugar • 50g of fine caster sugar

5. L ine a loaf tin lined with greaseproof paper, and pour in the mixture.

6. B ake in a preheated oven at 1800C fan or 1600C gas for 45 to 50 mins, depending on your oven.

7. Remove from the oven and leave it sit for a couple of minutes in the tin, but add the topping while it’s still warm.

Method:

8. To make the topping, mix the icing sugar, caster sugar and juice of two lemons in a bowl.

2. Add in the eggs, one by one, until blended.

9. Lightly skewer the cake a couple of times so the topping will drizzle through, pour the topping on, then enjoy every tasty bite!

1. Beat the caster sugar and the butter till light and fluffy.

3. Zest the lemons and add to the mixture.

4. Gently mix in the flour, bit by bit, until it’s all added.

To taste 150 years of family tradition, visit Healy’s Bakery in Blackpool or the English Market. See healyscelebrationcakes.ie or facebook.com/healysbakerycork for more.

Healys Bakery & Celebration Cakes The specialists in delicious & decorated wedding cakes for over 25 years

94 Gt. William O’ Brien St, Blackpool, Cork. 021 4303466 healys bakery cork

www.healyscelebrationcakes.ie 45

T R EN D S

Keep on trucking The hottest food trend hitting the streets this summer is the food truck.

Banish memories of greasy takeaways and get ready for a gourmet experience that gives meals on wheels a whole new meaning.

FOOD DEPOT

For Masterchef winner Diana Dodog, a food truck might not have seemed the most salubrious culinary path to take, but in fact the talented chef and her husband, Mike are at the forefront of a food movement that’s taking Ireland by storm.

“We wanted to be independent, do something unique,” she says of their decision to start Food Depot, a gourmet food truck servicing west Cork locals and tourists hungry for something different.

Now, Food Depot’s firm following sees them rolling up to Clonakilty West Cork Business Park every Thursday and Friday from 8:30am-2pm, and hitting the beach at Courtmacsherry from 11am-3pm each Sunday, to queues of customers eager to tuck into crowdpleasers like the West Cork Banh-Mi or a beef brisket fiesta box with tender Chipotle braised beef.

The key ingredients to serving such delicious food from the back of a van are organisation, creativity and passion, and Diana credits hard work and a learn-as-you-go approach for the success of their menus. “There’s a lot of invisible work that goes into it before you can open up the hatch,” she acknowledges, adding “Our

46

food is what we look for on the road ourselves – a healthier approach with satisfying flavours using local, seasonal ingredients.”

See fooddepotireland.com for more.

CATCH OF THE DAY

Dutch fisherman Willem van Dijk has been living in Kinsale for 20 years, but only in the last six have his home country and his adopted home collided in Catch of the Day – a food truck, purpose built in Holland, selling Dutch-style fish and chips at the New Bridge, Kinsale, using fish caught locally by Willem himself.

Open Wednesdays, Fridays and Saturdays from 12 to 7pm, their policy of using, quite literally, the catch of the day, means the menu varies, and on any given day it could be cod, pollack, hake or plaice. On days when Willem’s catch isn’t large enough to feed the hungry hoards, the fish will be sourced from local fishermen, and Facebook fans will be cautioned to “get there early” when bad weather means stocks are low. One thing always on the menu is Kibbeling - Dutch for gougons – accompanied by the Dutch sauces and seasonings that sets Willem’s fish and chips apart.

See catchoftheday.ie for more.

ANNIE’S ROASTS

Having grown up on a farm, where her mother reared poultry that was sold to Ballymaloe House, Annie Murphy didn’t have to look far for suppliers when she decided to start Annie’s Roasts. Inspired by rotisserie street food she had seen in Italy, and with a long held belief that a happy animal is a tasty one, she turned to her brother, Robert, who was raising free range chickens, ducks, geese and turkeys on the family farm in Midleton.

The result is top quality free range rotisserie chickens sold weekly at Mahon, Douglas and Midleton Farmer’s Markets, and used to make the chicken salads and baguettes on the menu – alongside homemade burgers and free range sausages - at Midleton Farmer’s Market and the festivals, corporate and private events Annie now caters.

Served with home grown or locally sourced salads, and garnished with homemade mayo and top quality condiments, this is simple, good food done exceptionally well.

See anniesroasts.ie for more.

T R EN D S

Easy like Sunday morning Another American import, the concept of brunch is far from being a fad. It’s capturing the imagination of chefs and food lovers alike, as we learn to love lazy Sunday mornings and breakfast and lunch combined. Here’s Cork’s best spots for Sunday brunch.

The Sextant Coming second in a contest to find the best brunch in Ireland means The Sextant is winning even more fans for its Sunday morning menu, where old reliables - the Full Irish meet new favourites - Hash of the Day - in an atmospheric setting.

1 Albert St, Cork.

Ph: 021 484 0667 to book.

Bodega You can tumble out of Bodega on Saturday night and roll back in from 11am on Sunday morning for hair of the dog with a breakfast mimosa and anything from bacon and eggs to haloumi and fig salad to cure what ails you.

St Peter’s Market, Cornmarket Street, Cork.

Ph: 021 427 3756 to book.

The Castle Café For a location that can’t be beat, head to Blackrock Castle and sample any one of the Castle Café’s delicious brunch options with tea or coffee and a freshly squeezed juice for an equally unbeatable €10. Pastry addons optional!

Blackrock Castle, Castle Rd, Cork.

Ph: 021 435 7911 to book.

Tasty Tapas Perfect for the indecisive, Irish foodies are abandoning their meat and two veg with glee and embracing the Spanish dining concept – several small plates of tasty morsels, to gorge on alone or to share. Here’s Cork’s top spots for tapas.

TWISTED For Spanish cuisine with a twist and beautiful wine to complement it, seek out Twisted in Kinsale. One of the newest eateries to call the culinary capital home, one of the must–tries is the Tasting Menu, coming with a wine recommendation for each dish. 5 Main Street, Kinsale.

Ph: 021 4774218 to book.

Bastion Get the best of both worlds at Bastion, where you can chose from a selection of small and large plates.

Treat them like starters and mains, or try several smalls to get the most of the inventive cooking and mouth watering presentation. Junction of Market St & Main St, Kinsale.

Ph: 021 470 9696 to book.

Tedo Tapas The food style is Spanish but the inspiration is international at Tedos, where street food from around the world sits on the menu alongside tapas with a distinctly Latin feel, from Brazilian Coxinhas to Portuguese salted fish to Columbian shrimp.

31 Princes St, Cork. Ph: 021 4275078 to book.

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BREWING UP A STORM As “drinkies” become the new “foodies”, we talk to some of Cork’s micro breweries and distilleries about how they are carving out a niche in the drinks market.

Cam Wallace of Eight Degrees Brewing Company in Mitchelstown

Scott Baigent of Eight Degrees

“

It’s the dream”. There’s a boundless enthusiasm about Cam Wallace as he speaks about his microbrewery Eight Degrees, which he set up with friend Scott Baigent five years ago. “Every craft brewery has the tagline ‘living the dream’, but we do.

We live it every day,” he laughs.

This “dream” is becoming more prevalent in Cork, as microbreweries and more recently micro-distilleries, are springing up, offering a diverse choice of crafted beers and spirits.

The focus on good produce made locally means it’s a new age for the “drinkie”, and it’s fitting that Cork is leading this “micro” revolution, with a proud brewing and distilling tradition

48

Barry Fitzgerald and Cyril Walsh of St Patrick’s Distillery

Leeside from the historic Beamish and Crawford brewery to the iconic Cork Dry Gin. For the lads behind Eight Degrees, setting up their Mitchelstown brewery in a relatively untapped craft beer market was a leap of faith, but they knew a change was coming. When Australian Cam and New Zealander Scott arrived in Ireland for work over a decade ago, they thought it was “crazy” that Ireland wasn’t picking up on the craft beer revolution.

Fast forward to 2010, when the microbrewery idea was mooted once again, and the pair decided to bite the bullet. “We begged borrowed and stole, got a place in Mitchelstown, and

second–hand brewery equipment from another brewery,” says Cam. For Eight Degrees, it’s all about local, collaborating with Midleton spice specialists Green Saffron for A Winter’s Ale and with Ballyhoura Mountain Mushrooms for Alba Abú, an ale created last year to support Scottish independence using wild heather and Scots Pine needles foraged from the Galtees. The Mitchelstown location was chosen by Scott, a water engineer, who knew there was “perfect soft water” for brewing in the area.

Currently Eight Degrees is exported to 10 countries, although Cam admits they’re just “dipping toes”. However, there’s “potential to grow over the

F E A TU R E next few years”. The brewery is also set to embark on a large expansion, allowing more opportunity to experiment. “The last five years have proven craft beer is viable and growing and it will continue to grow,” Cam says. “With the benefits of hindsight, we could say ‘we predicted the whole thing’, but our business plans from 2010 do talk about the Irish craft beer revolution. However, we didn’t expect it to take off quite the way it has.”

While craft beer in Ireland accounts for 2% of total beer sales; statistics from the US, where craft beer is nudging 8% in sales, indicate scope to grow. “There’s definitely growth there,” says Cam confidently.

One of the newer microbreweries in the market is the Rising Sons, established at the site of the old Guy & Co building on Cornmarket Street last July, bringing the brewing tradition back into the city centre. “We’re a modern brewery that’s reconnecting to our past,” says manager Judy Wilkins.

“We’re not anything new, just going back to the brewing tradition in Cork.”

The brewery is manned by head brewer Shane Murphy and his assistant Kieran Foley. The whole system is 20 hectolitres, meaning they can brew 2,000 litres per batch of beer. “At the

For Judy, what Rising Sons is doing is not artisan or craft… it’s just beer. “I’d hate to see snobbery come around the word ‘craft’ because with beer, there should be no snobbery,” she says.

“Taste is subjective.”

Judy’s evident passion for all things beer is another indication why there’s been a lift in the industry, as more female brewers take up the reins and female drinkers follow suite. “Women have started to appreciate the finer

The last five years have proven craft beer is viable and growing and it will continue to grow delicacies of beers, and that’s hugely important,” enthuses Judy. “I’m a firm believer that if you don’t like beer, you just haven’t found the right one.”

While beer has carved out a niche for itself, so too has the likes of craft cider. One micro empire, Longueville House, has been producing artisan apple brandy for years, but their natural, medium dry cider has also

William O’Callaghan, who produces Longueville House Cider

moment we’re at capacity,” says Judy.

“We can’t provide anymore.”

She adds the decision on what beers to brew is down to what the public want, with a particular demand for lager, stout and IPA. “We now get people coming in, wanting our produce,” she says. “People say ‘I want a a pint of Handsum’, or ‘a pint of Sunbeam’, rather than ‘what do you have?’. The journey so far has been fantastic and we’ve had a lot of help from places like the Franciscan Well and other microbreweries. Beer is often looked at as being competitive but it shouldn’t be. This should be a collaboration between all of us, making good beer in Cork.”

cider brewery is restricted to receiving the star ingredient just once a year.

“This means a lot of tanks and only getting one shot at it,” he says. “It needs to start when the fruit is ripe, and you’re under time pressure to get the apples in, racing against potential bad weather, which could come in October and November.” The key focus is creating a product with no artificial sweeteners, additives, colourings or preservatives and this attention to detail commences on the ground, explains William. “We know what goes into producing a good tasty apple,” he says. “We’re not pumping our orchard with nitrogen to get growth, we don’t use Roundup or pesticides. The only spray we use is fungicides for apple scab. We also have companion plants to attract good predictors to sort out the pests.

“For us, it’s very important to produce the best quality product you can in the most environmentally friendly way.

That’s our underlying principle.”

William adds craft cider is experiencing a rise in popularity, while apple brandy is also seeing a pick–up. “Gin is big at the moment, like whiskey was before so hopefully there’ll be a switch to apple brandy,” he laughs.

Longueville House Cider

been made available in recent times.

The idea was first developed by the late Michael O’Callaghan almost 20 years ago, when he planted 25 acres of Dabinett and Michelin apples at the property, located in the Blackwater Valley near Mallow. The apples are harvested annually in the autumn, and once picked are crushed and pressed on the farm. The pressed juice naturally ferments over three to four months, and then it’s poured into pot stills to be distilled or bottled as cider.

Michael’s son, William O’Callaghan, who produces Longueville House Cider, explains that unlike beer, where the brewers fill their tanks, ferment, empty them and then fill them again, a

The aforementioned gin is indeed relishing the spotlight, with pubs sprouting growing lists of top gin tipples to try. Going “against the grain” is St Patrick’s Distillery, a Douglas–based gin and vodka microdistillery, launched in April, that uses potatoes. General manager, Cyril Walsh outlines the use of potatoes means their products are naturally gluten free, with a low sugar content.

Currently St Patrick’s Distillery products include the classic potato and juniper gin, 100% potato vodka, sloe and honey gin, an extra dry gin, and an elderflower gin. A rhubarb gin and nettle gin are also being developed.

Cyril explains in the past, people did

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F E A TU R E

Tom Keightley, managing director of St Patrick’s Distillery

use potato for spirits, particularly during World War II, however, it didn’t last as potatoes were seen as an inefficient means of producing alcohol.

“Potato has just 20% available starches, which means it’s an expensive and labour intensive method of producing alcohol compared to 80% of grain available as a starch,” he says. “Having said that, we believe it’s worthwhile because you end up with very different products, a smoothness and sweetness that you can’t get from anything else.”

Along with the gin and vodka, the microdistillery has also just launched a whiskey. “Since all Irish whiskey needs to mature for a minimum number of years, and as our own production will not be available for some time, we’ve purchased some Cork produced three–year–old grain whiskey, which we’ve blended with a fully mature 21–old–malt,” says Cyril. “This amazing combination of youth and maturity gives a silky smooth approach, and a long–lingering finish.”

Looking to the future, St Patrick’s Distillery has now secured listings with Aer Rianta International, for duty–frees in Dublin and Cork Airports, with a strong focus on the export market. “It’s about choosing something made in Cork, involving fellow citizens and creating opportunities… that’s really wonderful,” says Cyril. Indeed across all these micro empires, there’s certainly something wonderful going on.

50

F E A TU R E

Delicious new dishes

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summer in our revamped beer garden

Party menus also available. Now taking BBQ bookings.

Rising Sons brewery

Crowds at the Rising Sons bar in Cork

Delicious new dishes

Theinclude Blackrock Inn on Mahon Golf Course, a selection of light bites, Skehard Blackrock, Cork mouthRoad, watering burgers, P: 021-4291006 021-4290017 E: theblackrockinn@gmail.com tastyF:salads & gourmet sandwiches,

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The Blackrock Inn on Mahon Golf Course, Skehard Road, Blackrock, Cork P: 021-4291006 F: 021-4290017 E: theblackrockinn@gmail.com FREE SHUTTLE WITHIN 2 MILES 51

DRINK

Shake it up Ingredients per cocktail:

• 12 green grapes • Small handful of fresh basil • 1 egg cup of gin • 1&1/2 egg cups of good white wine • 3/4 egg cup of elderflower cordial • Juice of 1/2 a lemon • Soda water or Prosecco

Method:

1. Put 6 grapes in your freezer a few hours beforehand.

There’s nothing more refreshing than a chilled cocktail, and we asked Andy Ferreira of Raise the Bar to devise this delicious drink.

Wonderfully simple, it requires no special equipment – just grab a couple of glasses, a wooden spoon and an egg cup!

2. Put a wine glass in the freezer to chill.

3. Put the other 6 grapes and the basil into a wine glass and mash them together with the handle of the wooden spoon.

4. Fill the glass to the top with ice.

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7. Remove wine glass from the freezer and pour contents of the pint glass into it through a sieve or tea strainer to catch the ice and various bits.

8. Taste and tweak with more cordial or lemon juice if needed.

9. Add 1 egg cup of something bubbly, rub a basil leaf over the top of the glass, plop in your frozen grapes to keep it chilled, and enjoy!

Raise the Bar is Cork’s premier cocktail catering company, bringing a boutique drinking experience to your event with custom drinks menus, popup bars and skilled bartenders, and shaking up your corporate events with cocktail competitions. Their Barrack St. bar, Pigalle, has the city’s most extensive cocktail menu.

See raisethebar.ie for more.

5. Add the gin, white wine, elderflower cordial & lemon juice.

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6. Stir with the wooden spoon handle until the glass fills with condensation.

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Glass act

From book seller to wine vendor, Bubble Brothers’ Julian Alubaidy talks to Like about his enviable transition into the world of wine.

Photo: Miki Barlok

If you’re trying your hand at any of the great recipes featured in this issue of Like, Julian has the perfect seasonal wine recommendation to pop your cork!

Persian Lamb - Château de Manissy, Lirac Give me a really smooth red, now, people say. Well, try this one on for size. Lirac faces Châteauneuf-du-Pape across the river Rhône, and though its style is similar, this succulent blend of Grenache, Syrah and Cinsault seems even more luscious: an ideal complement to Middle Eastern or spicy Mediterranean dishes. It’s organically produced, what’s more. Smooth. €17.99

There to help, not judge - Julian Alubaidy in Bubble Brothers’ Centre Park Road store.

W

hen Julian Alubaidy joined Bubble Brothers, the independent wine importers were set to make waves in the Irish market by becoming the country’s first online wine retailer, and Julian was about to up-skill in a way most of us would find enviable.

A bit of a wine novice back then – “I don’t think there was even wine at Christmas as I grew up” – becoming more knowledgeable about wine in the ensuing 12 years has undoubtedly been a perk of the job, but Julian is keen to distance himself from any associated snobbery. “Although I know a lot more about wine than I did in 2003, ‘wine guy’ is about as serious a title as I’ll admit to,” he laughs.

Those 12 years have seen Ireland boom and bust, enjoying a foodie revolution along the way which has been buoyed by a growing community of food enthusiasts who have, says Julian, “helpfully brought down to earth the debate about what it is to eat and drink well.”

While Irish customers can be reticent to try new wines, Julian feels we miss out by sticking to what we know. “Trying something different isn’t a big gamble, and some friendly

advice can really shorten the odds on finding a new favourite,” he says, acknowledging that “people who aren’t used to asking for a recommendation do find it hard to pluck up the courage or overcome their pride - both of which are daft.

It’s just wine. We’re there to help, not judge.”

Now one of the “quorum of tasters” involved in choosing new wines for Bubble Brothers, he says of their selection process “the first thing is to find a winery whose wines, presentation and general way of doing things we like the look of,” but adds “No matter how much we like a wine - because quality is the most important thing - the price has to be right and the bottle has to look good because first impressions really count.”

His personal favourite wine is “Pascal Gianesini’s Château Jouclary: a red from just outside Carcassonne in the south of France”, and – you heard it through the grapevine - he cites the emerging Marselan grape as ‘one to watch’. “A cross between Cabernet Sauvignon and Grenache, it makes tasty, interesting wines,” he says. “I’m looking out for a good one for Bubble Brothers.”

Sunshine Hake Domaine du Haut Perron, Sauvignon Vieilles Vignes Old vines often give the best flavour (remember that, youngsters!), and here is a perfect example.

It’s Sauvignon Blanc from the Loire Valley, just like Sancerre, but with an impressive concentration of herbal and green-fruit flavours all its own. There’s plenty of body as well as zingy fruit here, making this an obvious choice for a white fish dish. €17.50 Seasonal Vegetable - Château de Manissy, Tavel Harvested by hand in the cool of the early morning, this fresh-flavoured, powerful dry rosé is made from six different grape varieties, all organically grown. Succumb to its enticing raspberry and strawberry aromas and lively, lingering fruit character. It’s a seriously delicious wine that makes a perfect match for vegetarian cuisine. €17.99 All wines available from Bubble Brothers stores, Centre Park Road and the English Market, or to order at bubblebrothers.com

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H O M ES T&G Tuscany salad hands, €12, Brown Thomas

Kitchen Craft Italian Collection oil drizzler, €15.99, Hickeys of Maylor Street

Cancun dessert glass, €3.20, Brennan & Co. Cook Shop, Oliver Plunkett Street

Blue Calico gravy boat & saucer by Burleigh, €59.95, Brennan & Co. Cook Shop, Oliver Plunkett Street

Fine Dining We all know the saying “we eat with our eyes first”, and it’s true that presentation and plating play a big role in how we experience food. By simply adding some beautiful and eyecatching tableware, any dining occasion can be enhanced — from family breakfast in the morning, to an intimate candlelit supper in the evening.

Here’s our pick of the pretty but practical pieces – crockery, cutlery, glassware and serving dishes — that will lend your table some style and personality, and ensure that your food makes a statement from first glance.

Vintage 1970s crudité and dip serving plate, €13.75, larkandpip.com

Fox–shaped salt and pepper shaker set, €8.90, Mustard, Academy Street

For a crisp, clean minimal approach, Jinga range from Meadows and Byrne is crafted in white porcelain with a contemporary simple, spohisticaed square design.

Priced from €6.95, Meadows & Byrne.

Luigi Bormioli Pictura Hydrosommelier Bottle, €16, Brown Thomas

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H O M ES

Chandra 24 piece cutlery set by Newbridge, €59, Kilkenny stores

Invest in quality pieces that will stand the test of time like Louis Mulcahy Pottery.

The side plates are priced €24.90; soup bowl, €24.90 and rectangular dish, €62.90. louismulcahy.com

Waterford Elegance sauvignon blanc wine glass set of two, €55, Kilkenny stores

Rustic wooden plate, €65, Style 25 Interiors, Douglas. style25interiors.com

In creamy, glossy, super fine china, this pretty butterfly and floral design will add a lovely feminine feel to your dining table. The 12–piece St Germain dining set is €129 from Marks & Spencer.

Vintage French copper serving dish, €42, larkandpip.com Vintage style glass cake stands, €5, Tiger

As slate becomes the new plate in all manner of restaurants, you can bring that trendy eatery vibe to your table with these rectangular slate place mats, €28 for two, slated.ie

Reduce the chill factor with a stylish outdoor fireplace.

Albacete fireplace, now €199.99, rattancube.ie

Laser cut geometric felt placemats

by Alljoy Design, €12.50 for 2, irishdesignshop.com

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H O M ES

Inspect a gadget The age of the “smart kitchen” is upon us, and these little gizmos are the must have gadgets to appease your inner foodie nerd.

Our dairy makes hand stretched buffalo mozzarella and a range of cows milk pasta filata cheeses WE HAVE A SHOP AT THE DAIRY & SERVE WOOD FIRED PIZZAS IN THE GARDEN (Fri, Sat & Sun till 9pm) AVAILABLE AT THE REAL OLIVE CO STALL IN THE ENGLISH MARKET

www.therealoliveco.com

With a full flavoured coffee in under 30 seconds, it’s no wonder caffine addicts are nerding out over the AeroPress. €30.75, available from Badger & Dodo Coffee Roasters at Douglas and Wilton Farmers’ Markets. or badgeranddodo.ie

For counter protection that doesn’t take up precious counter space, get the Joseph Joseph Stretch Silicone Pot Stand, €15.55, Brennan & Co. Cookshop, Oliver Plunkett Street

Vacuum pump the air from open bottles of wine to prevent oxygenation and keep wine at its best for longer. Barcraft Connoisseur wine saver pump with two stoppers, €15, Debenhams

At the Farmer’s Table in West Cork we use only Find us the very best wholesome ingredients to handin the make all our restaurant quality, fully loaded, freezer filled potatoes with no additives or extras. aisle Coming Soon:

Currently available in all Supervalu store in Cork & • Chicken Provencal Kerry & across Munster.

• Smallies Range Also available in selected Centra stores in Cork.

The Farmers Table, Handmade in West Cork www.thefarmerstable.ie

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Never chop garlic again.

For zesting and very fine grating, the Microplane Zester/Grater is without compare. €17.99 Delia’s Kitchen, Carey’s Lane

Keep the inner core of this green slush maker from Zoku in the freezer so it is ready to make healthy slush, milkshakes and fruit smoothies in as little as seven minutes. €30, Debenhams

H O M ES

For budding Heston Blumenthals the AROMAFORK offers a fascinating olfactory experience, tricking your mind and forever changing the way you perceive flavours.

Molecule-R Aroma R-Evolution Flavouring Kit, €64, ie.amara.com

For precise cooking in spatially challenged kitchens, the Joseph Joseph folding digital TriScale is a must. €44.95, Meadows & Byrne

Want to eat healthy but can’t ditch your fried food habit?

Get the best of both worlds with the Philips Viva collection digital air fryer, €189.90, Dwyers, Forge Hill

Smart cooking at its most intelligent, the Tefal Cook4me multi–cooker takes you step by step through the cooking of both recipes and single ingredients. €325, Debenhams

Blast your way to better health with nutrient packed daily smoothies that have all the fibre a juicer leaves behind.

Nutribullet by Magic Bullet, €120, Brown Thomas.

Whether you’re low carbing and substituting “courgetti” for spaghetti, or just want quick, colourful salads, invest in the Gefu Spiralfix Spiral Cutter, €49.50, Hickeys of Maylor Street

We are passionate about baking delicious desserts and use only the finest quality ingredients. All our scrumptious artisan cakes are hand-made using traditional recipes handed down through the Fitzpatrick Family!

Baking seven days a week!

GLOUNTHAUNE, CO. CORK. T: 021 435 3299 / 021 435 3093

E: info@fitzpatricksshop.ie www.fitzpatricksshop.ie

57

SOCIAL Pictured at the UCC Artisan Food Symposium, marking the 10th anniversary of UCC’s Diploma in Speciality Food Production

Alan Kelly of UCC, Darina Allen of Ballymaloe Cookery School, Philip O’Connor of Seymours Irish Biscuits, and Marian Byrne from the Department of Agriculture, Food and the Marine

Norma and Tom Dinneen of Bó Rua Farm with Eddie O’Neill of Teagasc.

WIN

A sophisticated tasting for two, with wine pairings, in the deluxe Fairbanks restaurant at The Kingsley hotel.

UCC graduate Susanna Williams, Kieran Jordan of Teagasc and Jean Murphy of Ardsallagh Goat’s Cheese.

UCC’s Alex Sheehan with food writer Catherine McGeachy.

Kevin Santry of West Cork Development Partnership, Susan Robbins of Wildberry Bakery and Paul Philips of West Cork Pies.

COMPETITION Polished and elegant, The Kingsley in Cork is a contemporary and stylish hotel with uninterrupted views of the River Lee. The chic Fairbanks Restaurant at The Kingsley is so named in a nod to the famous Cork ballad ‘The Banks of My Own Lovely Lee’, a song beloved by Corkonians which celebrates the beauty of the city and its river.

An appealing and luxurious space in which to spend time over a special meal, the Fairbanks at The Kingsley is where Executive Chef Gary Burke gets to indulge his most creative side with refined tasting menus, showcasing fine Irish ingredients.

THE PRIZE:

A tasting menu for two, including wine pairings, at the Fairbanks, beginning with Castletownbere scallops with cauliflower soup, crispy black pudding and toasted almonds followed by foie gras mi-cuit with roast hazelnuts, cepes and brioche. After a tangy lemon, lime and passion fruit granite, there is monkfish with Colombo spice,

58

Photos: Gerard McCarthy

watercress and fennel, artichokes and beef tomato, followed by fillet of beef with smoked bone marrow, oxtail, celeriac and horseradish, and desserts of blackcurrant soufflé, honeycomb ice-cream, vanilla crème anglaise, and Kingsley chocolate with mousse, mango cake, raspberry sorbet, and black sesame seed crunch. Finally, enjoy petits fours with tea or coffee.

TO WIN:

To be in with a chance of winning this incredible tasting menu for two on a Saturday of your choice at the Fairbanks Restaurant in The Kingsley, answer the question below and email your answer to info@likemagazine.ie Q: From which famous ballad does the Fairbanks Restaurant get its name?? a) The Banks of My Own Lovely Liffey b) The Banks of My Own Lovely Lee c) The Banks of My Own Lovely Lagan Terms and conditions apply. Closing date Friday, September 4th. No cash alternative. Cannot be used in conjunction with any other offer.

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7 Carey's Lane, Cork 021-4276433

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