Articles

This month Darina focuses on the value of farm shops, for farmers - and their customers, especially children. Farm Shops, we need many more all around the country so farmers can sell and add value to their produce and local people can buy directly from the farm.
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Darina takes a break from her column this month, but Georgina Campbell has been browsing the 2013 Ballymaloe Cookery School Course Schedule... It may seem like no time at all to many of its longterm fans, but Ballymaloe Cookery School has been in business since 1983 - and, to celebrate the 30th anniversary this year, there are over 60 short courses on offer in addition to the renowned 12-week certificate course.
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Game is a treat at this time of year, but what do you do with it if you’re lucky enough to receive some as a gift? Together with expert George Gossip, who recently gave a game course at Ballymaloe Cookery School (Good Food Ireland Cookery School of the year 2012), Darina Allen has all the answers.
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This month Darina focuses on the value of growing your own fresh food – and the huge impact that Michelle Obama’s vegetable garden at the White House has had in a country where the connection between eating habits health is a particularly challenging issue. Following Barack Obama’s re-election, this small but mighty force for good is now set to continue for another four years.
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This month Darina focuses on authenticity and labelling – this was one of the main themes at the recent TASTE Council Annual Summer School at BrookLodge Hotel, Co Wicklow, where she chaired one of the main sessions.
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The artisan milk and handmade butter movement is really gathering momentum, it is still minute but boy is it causing a stir. Single estate milk is a new growth area in Irish food. Many top restaurants are now featuring handmade butter proudly on their tables and at last a growing number of dairy farmers are putting milk back into glass bottles and selling organic non-homogenised milk and butter. I sense the same passion as in the artisan brewing movement and as with the brewers there’s a generosity of spirit and room for many more.
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We love our cuppa in Ireland and are still drinking more tea per head than any other country in the world. Sadly though, nowadays most cups of tea are made from teabags rather than good loose tea which I am totally convinced makes a far superior brew. On a trip to Sri Lanka in 2010 I visited Handunugoda Tea Estate only a few miles from Galle, Mr Gunaratne whose family have been tea planters for 400 years, proudly showed us around.
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Last year I was invited to the Artisan Food School at Welbeck in North Nottinghamshire, to talk to their students about the inspirational Irish artisan food scene. The snows before Christmas meant that my first visit had to be postponed but that is an even a lovelier time of the year to visit this spectacular estate and stunningly beautiful English country house Welbeck Abbey.
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In New York, I lost track of the number of people who told me that the most exciting and diverse food scene was out in Brooklyn, so needless to say I sped over the bridge in search of the super cool foodie set. Brooklyn is all about graffiti, galvanise, peeling paint, iron grills and salvaged furnishings. Everyone seems to be 150% into food in that brilliant intense American way.
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This month Darina visits Noma restaurant in Copenhagen, where “a table is one of the hottest most sought after meal slots in the whole world”. Curious chefs and food lovers from all over the world fly into Copenhagen to eat at this simple restaurant which has defined the gastronomy of a whole nation and established a flow of food tourism that benefits not only Noma but a growing number of other restaurants in Copenhagen and the hinterland.
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