by Brian Moore
A PLAN to re-establish a community co-op in Durrus is taking shape with the hope of creating long-term local sustainable employment.
Local man Paul Doonan wants to convert the derelict creamery site in the village of Durrus into a resource that can once again add value and employment to the area.
Caprese Salad, otherwise known as Tomato, Mozzarella and Basil
This salad has become a staple on the Irish bbq spread. It’s tasty, attractive and so easy to make. But you can make a complete ham of it by using cheap and nasty ingredients.
So take my word for it, use only the best. more »
Americans love to eat, So do I, but what is it what makes their food so tasty ?
First I need to clarify that I don’t like to use the word American, for me there is not such a thing than a American, other than the native Americans.
All the people I met on my week in the US, are people with European, South American, or Australian background and family history. The Taxi driver was Pakistani, the bartender Swiss, the barmaid Irish, etc, etc.
TOM and Ross Keogh, of Keogh’s Farm, was joined by latest flavour collaborators Aileen and Michael O’Neill of O’Neill’s Irish Atlantic Sea Salt on the stunning Beara Peninsula recently for the launch of the newest flavour in the Keogh’s range of hand-cooked potato crisps, Keogh’s Irish Atlantic Sea Salt.
With a helping hand from two little Cork fishermen, Luke Neenan (5) and Ollie Neenan (3) they celebrated this lightly salted flavour with ‘just a pinch of salt’ and the unique and exciting partnership of two Irish producers to create the perfectly seasoned summer snack.
by Brian Moore
WHEN was the last time you had a really nice glass of sherry?
Do you know your Fino from your Oloroso, or indeed your Manzanilla?
by Stephen Johnson
THE Irish Restaurant Association has named the Castle Hotel in Macroom one of the top restaurants in Munster for 2013.
Pictured with Sheila are Thomas Teape and Geraldine Corcoran from the Ballinadee National School Parents Association with Ken Daly from Lordans Butchers, Ballinspittle.
Pic: John Allen
Grace will be joined by Ger Mehigan, a chef of 23 years who will be taking over the catering side of Grainnes’s Bar/Restaurant Timoleague from Monday 15th April 2013.
A talented head chef having spent the last ten years at Bandon Golf Club, Ger is now looking forward to this new venture and the re-opening of Grainne’s Restaurant in Timoleague.
This is an important fundraiser for the Kenmare Food Carnival with takes place in the Town from 12th – 14th July.