Food news with Joe McNamee

Irish Examiner - Weekend - - Food - Send food news/events/ prod­ucts to the­menu@ex­am­


There are more than a few food ‘awards’ out there to be gar­nered, some are gen­uine recog­ni­tions of com­mit­ment and craft in the food in­dus­try with no com­mer­cial gain in­volved for those dol­ing out the awards while oth­ers are less al­tru­is­ti­cally mo­ti­vated and one or two are down­right spu­ri­ous. Ex­cep­tion, how­ever, will al­ways be made for the Cáis for its mem­ber­ship is made up of the Irish Farm­house Cheese­mak­ers who have done ev­ery­thing and more to bring Irish food to where it is now. This year’s Supreme Cham­pion, an­nounced at an awards din­ner in the Bal­ly­maloe Grain­store last week, was Tom Burgess’ ex­quis­ite Mount Le­in­ster Cloth­bound Coolat­tin Ched­dar which also picked up Best Cow’s Milk Cheese, while Best Goat’s Milk Cheese went to St Tola Ash Log (Inagh Farm­house Cheese) and Best Other Milk Cheese was handed to Cashel Crozier Blue. A full list of win­ners ( is worth pe­rus­ing if a body were plan­ning on con­struct­ing the mother of all Irish Cheese­boards.


The city­wide Cork Science Fes­ti­val fur­nishes a most in­trigu­ing pro­gramme, not least those events de­voted to food and bev­er­ages. For those in­ter­ested in that bur­geon­ing new area of nu­tri­tion cen­tred around gut health, APC Pub­lic Fo­rum: Sport, Nu­tri­tion & the Microbiome, at Páirc Uí Chaoimh, has as­sem­bled a panel of food sci­en­tists and sports­peo­ple to ex­plore its im­pact on per­for­mance and would be of espe­cial in­ter­est to any in­volved in sports, par­tic­u­larly at a high level, but will be of equal ap­peal to the or­di­nary cit­i­zen in­ter­ested in im­prov­ing health and well­be­ing. Greene’s Restau­rant and Cask Bar come to­gether for Alchemy of Food, with Greene’s chef Bryan McCarthy fur­nish­ing a light tast­ing menu and will dis­cuss the sci­en­tific the­ory be­hind the tastes while Cask bar man­ager Andy Fer­reira ex­plores the science of cock­tail mak­ing. Cock­tail Chem­istry, at Edi­son Cock­tail Bar, sees a team from Queens Univer­sity, com­bine chem­istry and cock­tails to ex­am­ine how science af­fects and changes your per­cep­tion of colour and taste while Ris­ing Sons Mi­cro­brew­ery and Brew­pub con­duct the Science of Beer tours and tast­ings.



It’s rather shame­ful that so many pub­lic houses con­tinue to ig­nore or of­fer lit­tle more than to­ken sup­port to the Irish craft beer sec­tor. How­ever a truly lo­cal new ini­tia­tive from bars in Lim­er­ick’s Mar­ket Quar­ter, sees them come to­gether with Treaty City Brew­ery to pro­duce a spe­cial one-off beer for the par­tic­i­pat­ing pubs, The Mar­ket Quar­ter Beer (see tast­ing notes be­low).


Au­thor & His­to­rian Tur­tle Bun­bury will be the guest speaker at a spe­cial long ta­ble din­ner (Nov 17) to dis­cuss his new book, 1847 A Chron­i­cle of Ge­nius, Gen­eros­ity & Sav­agery, which prom­ises to be a fas­ci­nat­ing evening of in­tel­lec­tual fod­der along with some very won­der­ful fare for the belly, in Bal­lyvolane House. www.bal­lyvolane­


Bryan’s Honey at James Scan­nell’s won­der­ful Knock­mealag­ula Ap­ple Stall, in the English Mar­ket, is pro­duced from hives es­tab­lished ear­lier this year in James’ or­chards, in Ovens, just west of Cork city. A pale, but­ter-coloured, non-runny con­coc­tion, it has a pow­er­ful sweet bou­quet that lingers in the nose. It has a soft, fudgy gran­u­lar qual­ity but a the flavour packs a mighty punch, with deep caramel notes and a sweet flo­ral fin­ish. Very fine in­deed with a hunk of Cáis Tíre ched­dar. (bryan­

Pic­ture: Mark St­ed­man/Pho­to­call Ire­land

Au­thor and his­to­rian Tur­tle Bun­bury will be guest speaker at a long ta­ble din­ner to pro­mote his new book.

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