Irish Daily Mail - - Food and wine -

I learned re­cently that there are now some 300,000,000 pic­tures of food on In­sta­gram. Post­ing pic­tures of your din­ner is now a ‘Mil­len­nial rit­ual’ and I have to say it bores me rigid. How­ever, I have a con­fes­sion to make. I pho­to­graph the meals that I re­view, purely as an aide mem­oire. My worry is that other din­ers will think that I’m post­ing the pic­tures on In­sta­gram, de­spite be­ing far too old to be a ‘Mil­len­nial’.

This week I’ll be eat­ing… cu­cum­bers from the poly­tun­nel. We wait ex­pec­tantly for the first one and then there’s a del­uge, but they are so fresh and de­li­cious, es­pe­cially in warm weather. I like them cut into discs and topped with crab or tuna may­on­naise, or sliced in rib­bons and quick-pick­led with white wine vine­gar, wa­ter and salt. My next cu­cum­ber project will be a chilled soup. Re­search­ing the best recipe will take some time but I think the late great Con­stance Spry might be a good place to start.

The Le­gal Ea­gle in Dublin has not only won best gas­tropub in the Restau­rants As­so­ci­a­tion of Ire­land Awards but has crowned that achieve­ment with a Wine Spec­ta­tor Award of Ex­cel­lence for their out­stand­ing se­lec­tion, cu­rated by Seán Gargano, one of our top som­me­liers. The same award, in­ci­den­tally, went to Whele­hans Wines at The Sil­ver Tassie. Ash­ford Cas­tle has been recog­nised by the same US magazine as an out­stand­ing wine des­ti­na­tion.

The Na­tional Dairy Coun­cil has an­nounced a com­pe­ti­tion for home cooks to pro­duce some­thing lovely, sweet or savoury but con­tain­ing dairy, with the fi­nal­ists join­ing a cook-off at the Na­tional Plough­ing Cham­pi­onships in Septem­ber. Mary Berry will chair the judg­ing panel and present the prizes which in­clude a €300 voucher for the Bal­ly­maloe Cook­ery School. Al­ways prac­ti­cal, Mary ad­vises to ‘practise the recipe’. And don’t dare to use mar­garine or ‘spreads’. But­ter is what you need! Send the com­plete recipe, with pic­ture and your con­tact de­tails to com­pe­ti­

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