Articles

Twenty five years on and the original recipes in Darina Allen's A Simply Delicious Christmas (Gill & Macmillan, hardback €27.99) still seem as fresh and relevant as ever, but this handsome celebratory edition also includes over a hundred new recipes and many of these are a gentle seasonal reflection of our changing tastes in food.
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Georgina Campbell reviews several recently published books - Grow Cook Eat by Michael Kelly, (GIY Ireland Ltd, hardback 294pp, full colour; €25); Prannie Rhatigan’s Guide to Edible Seaweeds,(http://irishseaweedkitchen.ie/shop €8.45 + 2.15 p+p within Ireland) , Naked Paleo - Food stripped Bare, by Pat Divilly (Blackwater Press, paperback, 140pp, full colour; €19.95), and GOOD NUTRITION for Cancer Recovery (University College Cork)
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A fervent supporter of sustainable hunting and seasonality, Mick Healy was singled out for a 2014 Euro-Toques Award. Highlighting his 'commitment to delivering the best and most sustainable wild game available' he was also commended for 'the quality of his products, which he handles with respect for tradition.'
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The history of Ireland and the little herring has been intertwined for many a generation, with the success or failure of the herring season having a major impact on coastal communities.
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I have long been an admirer of the Ferguson family and have often cited their West Cork farm, Gubbeen, as a shining example of sustainable farming and quality food production in Ireland.
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Tom Durcan Meats was established in 1985, so this is far from being one of Ireland’s longest-established butchers - but it is one of the most highly-regarded and, being right next to the fountain at The English Market, also very easy to find.
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Although collecting wild hazelnuts from hedgerows was a common activity in Ireland until recently (and has perhaps seen a resurgence due to the current popularity of all kinds of foraging), commercial nut growing has never been a significant aspect of Irish food production.
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Georgina Campbell reviews several recently published books - Clifford & Son, New Irish Cooking From Michael & Peter Clifford, With Joe McNamee. (Liberties Press, paperback €29.99 / £24.99); The Natural Food Kitchen, Delicious, globally inspired recipes using only the best natural and seasonal produce, by Jordan Bourke with photographs by Tara Fisher (Ryland Peters & Small, hardback160pp; £16.99), and, Food For The Soul by Gary O’Hanlon (Bluebird Care, hardback 144pp RRP €19.95)
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Little did the people of Carrigaline know what a business dynamo they had in their midst when local fishmonger Denis Good opened a small fish shop here in the mid 1980s. Far from being a flash in the pan, it's still there today - but it’s now just one of The Good Fish Company’s six shops in the Cork area and part of a company that supplies Tesco stores nationwide and employs over 60 staff in fish processing and retailing.
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The special qualities of the Bramley’s Seedling have made it the most popular cooking apple in Britain and Ireland - and those grown in Northern Ireland’s ‘Orchard County’ are extra special: Armagh Bramley Apples are among a very small number of Irish products to have gained the European Commission for PGI (Protected Geographical Indication) status - the other two in Northern Ireland are Lough Neagh Eels and Comber Early Potatoes.
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