Recipes

Continuing our 'back to school' theme, parents trying to juggle the nutritional needs and wellbeing of children both in and out of school might take a look at the BIM leaflet entitled 'Tots to Teens', highlighting the positive benefits of fish in childrens' diets. It is available through GPs, dietitians, fish retail outlets and on request from BIM.
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Euro-Toques, the international chefs' organisation dedicated to defending the integrity of ingredients - 'the building blocks of good cooking' - held their 5th annual Food Forum & Fair in Co Wicklow recently. They celebrated the wealth of Irish artisan food with a day long food fair showcasing over 30 of Ireland's small food producers, and held a debate 'Ireland - the Food Island?' This year's topic - on developing Ireland as a 'food tourism' destination - is very timely; as Euro-Toques Commissioner-General Martin Dwyer asked: "With the Ryder Cup we are promoting Ireland as a golf destination, but why can't we do the same with food? The quality of our raw ingredients and our green reputation makes Ireland an ideal food-lovers' destination.
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Bord Bia, one of the main Ryder Cup sponsors, and the event's corporate caterers Compass and Sodexho are responsible for the official menus for the Ryder Cup 2006 week: Connemara rump of lamb with braised baby cabbage, onions, carrots and fondant potato, and Bailey's cheesecake with praline and butterscotch sauce are among the delicious dishes devised for attending guests.
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There's been a lot of talk about 'food tourism' lately but, as with 'gastropubs', giving something a trendy modern name doesn't make it new. The best inns have been providing good food for centuries and, certainly since (constructively critical) continental visitors followed in the wake of President de Gaulle's 1960s visit to Cashel House in Connemara, discerning visitors have been coming to Ireland for good food, both on the plate and in the wild - and especially at our country houses.
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Although the demand for convenience or 'quick to cook' food is now up to 68%, an increase of 12% in the last four years, research undertaken by Bord Bia is beginning to indicate an increase of families eating together - 63% on weekdays, 65% on Saturdays and 74% on Sundays, whether it be in or out of home. Making the choice to eat healthier food has also increased and the top three requirements are foods that are 'natural, high in fibre and limiting fast food intake'. 'Low in fat', was fourth in this list - an interesting result that could show increased awareness of the fact that fat is needed in cooking, for both succulence and flavour.
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