Our poly tunnel is bursting with chillies at the moment and I am trying to find ways of using them up before they go wonky. Yes, I could dry them but I still have lots of dried chillies that I got from friends in Sardinia. I made Harissa (amazing) and I made a wonderful chilli…
DetailsThe Gentleman’s Club is a new take on the traditional gentleman’s club and we are inviting the male public to become members and join their peers to meet regularly for activities, ranging from Wild Game Dinners to Fishing Trips and more. The club is member-based and potential members have to apply for membership via Bia…
DetailsThe shops are bursting over with Christmas Cards – from the simple to the extreme – from the naive to the naughty – cards – cards – cards everywhere you go. Buying packs of 10 or even 20 cards is cheaper but you end up sending the same cards to your friends and if they…
DetailsIt doesn’t happen very often that I get an invite for a book launch (not sure why cause I am a little gem) but when I got invited to Lilly Higgin’s Dream Deli book launch (ok, I kinda begged), I was delighted to attend. It was a grand affair with all foodies in attendance –…
DetailsOk, this is not a recipe but since Christmas is coming up and these chocolate tins will pile up in my house (let’s face it, Mr T is a chocoholic) I was thinking of ways to dispose or use them. So, since packaging a gift is always tricky and can get expensive with all the…
DetailsI am very lucky to meet so many interesting people through my Critic’s Nights and one of them told me to head to Vikkis in Sunday’s Well – of course, I followed the advise, always on the lookout for a new gem. Sunday’s Well is normally not on my radar although Annie’s is located there…
DetailsWonderful pork sandwich on homemade onion bread Sunday Dinners are still the best way of spending time with family and last Sunday was such a day. The wind was throwing itself around the cottage and we lit the fire quite early in the day – the perfect day for a warming slow cooked dinner. A…
DetailsWhen I think of Bodega Cork, I think of heritage pub, MiDaza craft beer, cocktails and a wonderful decadent interior – but I wouldn’t think Good Food…. now that has been changed last night when I attended the launch of the Autumn/Winter menu – thanks to Nicola for inviting me along. Several stalls have been…
DetailsGreenes’ new headchef, Bryan McCarthy, is looking forward to welcoming the critics and treat them to a wonderful menu that will show of his skills and love for food. Bryan is a highly respected chef and well known and appreciated amongst other high ranking chefs and I am delighted that he is up for the…
DetailsI could have listened forever It doesn’t happen very often that I am lost for words (everyone who knows me will attest to that) but I was star struck when I had the opportunity to meet the great Raymond Blanc. I knew about his 2 Michelin Stars that he is holding for 36 years (no…
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