Hot Press


Frisky Garlic Goat, chocolate chip bangers, African sauces and Hop Press’ very own Xmas beer are on this fortnight’s menu.

- WORDS: Stuart Clark

Yours truly made the supreme sacrifice last Thursday by spending the entire day in the

Sullivan’s tap room in Kilkenny curating a Hop Press Christmas beer with their master brewer

Ian Hamilton.

You’ll have to wait until December 7’s

Christmas Drinks Special to discover exactly what we have in store for your festive imbibing pleasure, suffice it to say that it’s a real winter warmer best enjoyed beside a roaring log fire with optional reindeer strolling around outside.

To keep me out of harm’s way while Ian did the real work, I was plied with Sullivan’s awardwinni­ng Maltings Red Ale and pizza from their wood-fired Italian oven, both of which will be in abundance next month at a special Sullivan’s tap room event, which we’ll be inviting a select band of Hot Flavours readers to. Stay tuned for details!

A few days earlier, we’d had a fabulous time scoffing our way round the Savour Kilkenny festival, which proved so popular there was nary a spare hotel bed to be found in the Marble City. Our eatathon started with a visit to Le Skinny

Chef, AKA Aymar Gourdet, the Portlaoise-based Frenchman whose spreadable Sun-Dried Red Tomato, Fresh Basil and Wild Garlic pestos are things of immense beauty. You’ll find them at the Kilkenny, Naas and Emo Village farmers markets and selected SuperValu outlets.

Our tastebuds were also comprehens­ively tantalised by Frisky Garlic Goat, the latest musttry from Helen Finnegan and the Knockdrina

Farmhouse Cheese Co. team. Their goodies can be ordered online at knockdrinn­

Providing them with serious competitio­n were

Aran Goats Cheese whose dillisk seaweed infused – and, indeed, enthused – Soft Goats’ Pearls make for a fabulous bruschetta topping.

Having previously acquired their award-winning wares from Lidl, we were delighted to meet Cavan town’s Crowe family whose Chocolate Chip & Honeycomb Barry John’s sausages have made foodie headlines all over the world.

They’re good, but not as nibblesome as their Cheddar Cheese & Chili and Crushed Garlic varieties, which should be purchased on sight.

Joining them on our Savour ‘highly recommende­d’ list are the Flavour Safari range of African cooking sauces magicked up by expat Nigerian Michael Onalimi. Also available from an increasing number of SuperValu stores, the Spicy Olive & Tomato narrowly steals the honours.

All in all, a foodie weekend to cherish…

The hottest table in Belfast at the moment is

Edo – it’s Latin for “I eat” – which showcases the talents of Johnny Elliott, a charismati­c talent who worked with Gordon Ramsay and Gary Rhodes before becoming a Russian billionair­e’s personal chef.

Loitering with considerab­le intent on Upper Queen Street, it offers a contempora­ry take on Irish tapas and larger raciones with the Beef Cheeks & Cauliflowe­r, Ham Hock with Celeriac, Pickles & Brown Butter Breadcrumb­s and Soft Shell Crab standing out when we popped in recently.

Dublin’s donut wars are set to escalate with North Carolina’s Krispy Kreme chain – they’ve a whopping 1,200 stores worldwide – poised to open their first outlet here in the Blanchards­town Shopping Centre. One of their best-sellers is a New York Cheesecake number that you can imagine Homer Simpson OD-ing on.

 ??  ?? (clockwise from above), Food at Edo, a walk on the wildside & Flavour Safari’s Michael Onalimi
(clockwise from above), Food at Edo, a walk on the wildside & Flavour Safari’s Michael Onalimi

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