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Fr ee

Cooking up a Storm THE WILD ATLANTIC WAY’S MOST TALENTED CHEFS

Fabulous Food Trails FOOD ALONG THE WILD ATLANTIC WAY

Food Heroes

MEET IRELAND’S INSPIRATIONAL FOOD HEROES

TheTheFood Experience Food Experience Go Wild Food Magazine, Spring / Summer 2016


contents.

Magazine

18

06 Ashford Signature Chef Philippe Farineau

04 08 10 12 14 16 20 26 28

Food Focus Zack Gallagher

Food Snippets Food News along the Wild Atlantic Way Food Snippets Food News along the Wild Atlantic Way

 ood on the Edge F Read about Food on the Edge 2016

Savoy Hotel Chef Stephen Smith ​​ Signature Chefs Food Snippets Food News along the Wild Atlantic Way  allynahinch Castle Hotel B Chef Ultan Cooke​​ Signature Chefs 1826 Adare Chef Wade Murphy​​ Signature Chefs

Bastion Kinsale Chef Paul McDonald​​ Signature Chefs

Food Snippets Food News along the Wild Atlantic Way

30 32 34 40 42 47 50 52 56

23

36

John Mulcahy

Food Heroes

Fáilte Ireland

Randaddy’s

An Port Mór Chef Frankie Mallon​​ Signature Chefs

Cookery Schools Kerry’s Top Cookery Schools  rá Bán & Eala Bhán T Signature Chef Marcin Szczodrowski Carrygerry Chef Niall Ennis ​​ Signature Chefs

Gourmet Greenwa​y Discover this foodie gem

Food Heroes Pudding Row

Greenes Restaurant Chef Bryan McCarthy​​ Signature Chefs

Food Heroes Bread on the Table with Valerie O’Connor Delphi Resort Chef Stefan Matz​​ Signature Chefs

60 62 64 66 68 70 72 74 76

Wild Honey Chef Aidan McGrath​​ Signature Chefs

Food Snippets Food News along the Wild Atlantic Way Seafood Trail Interview with John Fitzgerald QC’s Restaurant Signature Chef Andrew Cooke

Seaweed Life​ The Power of Seaweed

Irish Choclatiers Raising the bar along the WAW

Food Snippets Food News along the Wild Atlantic Way

Tarmo Tulit Photographer Profile

Food Heroes The Little Cheese Shop


s f e h C e r u t a n g i Our S Trá Bá n & Ea la Bhá n tor A n

P ropr ie

An Por

Chef F

thony

G r ay

t Mór

ra n k ie

Ma llon

Delphi Resort

Chef Stefan Matz

Ashfo rd C a s tle

Chef P

Ballynahinch Castl e

Chef Ult an Cooke

h il ippe

Fa r ine

au

Hotel

Wild Honey Inn

Chef Aidan McGrath

Carrygerry

Chef Nia ll En nis

Savoy Hotel

Chef Stephen Smit h

1826 Adare Chef Wade Murphy

QC’s Restaurant

Proprietor Andrew Cooke

Greenes Restaurant

Chef Bryan McCa rth y

Bastion

Chef Pau l Mc Donal d

Ma gazine


thepublisher

email bobby@gowildmagazine.com

Welcome to Go Wild Magazine “The Food Experience”

I

reland has long been recognised for the beauty of its landscapes and seascapes, the buzz of its cities, and the warmth of its people. Now visitors are coming for our

food and the reputation that our chefs have created around the globe. And that’s hardly surprising. For Ireland has a natural, honest approach to food – and an easy-going, warm style – that’s both rooted in tradition and very 21st century. In Ireland, good food is just the start - you’ll shake the hand that feeds you too… in shops and smokehouses, on harbours and farms, at micro-breweries and markets, in traditional pubs, small-town cafés, city bistros and Michelin-starred restaurants. There’s the chance to visit producers, to follow food trails, to take part in food festivals, to learn traditional skills, to forage and fish… or simply to join in the chat at the bakery, on the quayside or at the bar. People will wish you “céad míle fáilte” – and it will come from the heart. For Ireland believes in small. We believe in local. And we believe in personal. Go Wild magazine – the Food experience is all of that to us and we hope that once you have enjoyed our publication that you will feel the same. From the team at Go Wild Magazines may we wish you all Cead Mile Failte.

Bobby Power Publisher Go Wild Magazines bobby@gowildmagazine.com www.gowildmagazine.com

CREDITS PUBLISHER Bobby Power Email bobby@gowildmagazine.com EDITORIAL Senior Editor Jo Lavelle Sub editor Grainne McMahon CONTRIBUTORS Olivia Collins, Food PR Rebekah Commane, Freelance ADVERTISING Sales & Marketing Bobby Power Phone +353 (0)87 4467007 Email bobby@gowildmagazine.com Account Manager Cleo Power (The wife and the boss!) Email cleo@gowildmagazine.com DESIGN Creative Director David Curtin Company Brainstorm Email info@brainstorm.ie Web www.brainstorm.ie PHOTOGRAPHY CREDITS

Julia Dunin (front page picture) Mary Dawn DeBriae (The Little Cheese Shop) Fáilte Ireland

CONTACT Postal HQ No 1 Hartstonge Street, Limerick. Phone +353 (0)87 4467007 Email bobby@gowildmagazine.com Website www.gowildmagazine.com

3


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

FoodSnippets

From what’s on, what’s happening and where to eat, we round up the best of foodie news along the Wild Atlantic Way. discussion on a current topic related to food. Full programme at slowfoodclare.com

Food Fest T

ake a bite out of the Bay Coast with the delectable Galway Food Festival that takes place

from 25 – 28 March 2016. With a focus on locallysourced food, the five-day event is now a highlight on the foodie calendar and takes advantage of the city’s emergence as a food capital of the Wild Atlantic Way with a host of mouth-watering activities. Highlights include artisan markets, cocktail classes, food trails and tours, cooking classes, pop-up stalls and talks from experts. See galwayfoodfestival.com.

Trailing Around F

or food fans looking for something different, a themed food event takes place in locations

around the Burren on Mondays from April through to October as part of Burren Food Trail Mondays. Why not try your hand at kayaking your way to a gourmet picnic on the Finnavarra peninsula followed by icecream at Linnalla Ice Cream Cafe? Or what about a leisurely afternoon tea at Burren Fine Wine & Foods followed by a guided stroll in the Rathborney Valley? Burren Food Trail Mondays focuses not only on food, but also on the landscape that surrounds it. Each individual event represents a unique opportunity to combine good food with authentic interaction with the people who produced or prepared it, or indeed with the surrounding landscape and heritage. See discoverireland.ie

Slow Food

Egg-Cited

T

C

tastings and lots more. The Burren Slow Food

a guide for both parents and children. The hunt takes

Festival celebrates food, helps local producers sell

place on 27 and 20 March. See burren.ie for more.

he Burren Slow Food Festival returns this year from 28 - 29 May in the heart of Co Clare. The

event will feature cooking demonstrations, talks,

elebrate Easter with the little ones on an Easter egg hunt with a difference in the Burren. The

event features an educational tour of the Burren with

and promote their products, and presents cookery demonstrations by local chefs. There is also an open Continued on page 8

4


March 2016 GoWild Food Magazine


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

AshfordCastle

Signature Chef

Recipes by Chef Philippe Farineau

T

he magnificent five-star Ashford Castle is set in 350 acres, on the picturesque shores of Lough Corrib. Dating back to 1228, the castle

recently entered a new chapter in its history, when it formed part of The Red Carnation Hotel Collection. After undergoing an extensive multi million euro renovation, the castle which boasts 85 guest rooms, Ireland’s first School of Falconry, a state of the art spa, 350 acres of ancient woodland and a wealth of activities and thoughtful touches was voted Number 2 Hotel in Ireland in the TripAdvisor Travellers’ Choice Awards 2016 in addition to boasting countless other awards.

What brought you to work at Ashford? Working here was a dream since I first came to visit Ashford Castle 15 years ago. When the opportunity arose in February 2015, I was delighted to take the position of Executive Head Chef. What has been the proudest moment in your career? Have you received any awards for your work? I have been extremely lucky so far in my career. I worked with some very talented chefs and with them, I have received a few awards. But hopefully it is only the start of many more to come! Where do you source your produce? My motto is ‘French Heart – Irish Produce’. I feel strongly about buying seasonal produce from local artisan. It is extremely important to buy the right produce at the right time. In Ireland the Atlantic Coast offers the best from the sea, the land produces the best beef and lamb you can ever buy, as well as some of the best game. Some of the raw cheeses in Ireland are as good as the French ones, maybe we do not have enough choice yet, but hopefully more suppliers will use raw milk in the future.

Philippe Farineau, Executive Head Chef

What is it about Irish produce that appeals to a global market? The lamb, beef and wild fish such as turbot and

How long have you been working professionally and

John Dory are of amazing quality which appeals to the

what inspired you to get into the food industry?

global market.

When I was about 7 years old, I saw an interview with Chef Paul Bocuse, I was truly inspired by him.

What direction do you see the food industry going in over

Since then I have always wanted to become a chef.

the next decade?

Since then, when I used to go on holidays in a hotel

I don’t know where the industry will go, but

with my parents, I would ask to see the kitchen. I feel

hopefully Monsanto will have less impact and

at home when I am in the kitchen, it is where I belong.

we will be able to listen to Mother Nature – eat

I have been cooking professionally for 28 years now.

what is in season and what is grown naturally. Read full interview on www.gowildmagazine.com

Address:

6

Ashford Castle, Cong, Co. Mayo, Ireland

Contact:

Tel: +353 94 954 6003 Email: reservations@ashfordcastle.com Web: www.ashfordcastle.com


Magazine

Wild Lobster & Atlantic Seaweed Brassica Texture – Harenga Caviar

The Food Experience March 2016

March 2016 GoWild Food Magazine

SERVES 4

For the Gnocchi:

Brassica Texture:

1. 1 1/2 pounds baker potatoes, scrubbed

Brassica is the species of plant that includes many common

2. 1 cup (or more) plain flour

foods as cultivars, including cabbage, broccoli, cauliflower,

3. 1 large egg yolk, beaten to blend

kale, Brussels sprouts, collard greens, savoy, kohlrabi and

4. 1 teaspoon sea salt

kai-lan.

5. Large pinch of freshly grated nutmeg

For this dish, we are using broccolini and the purple broccoli,

6. 1 tablespoon olive oil

Cavolo Nero & Green Kale.

7. 3 tablespoons of fresh chopped seaweed (sea lettuce /

We are using every part of the broccolini; the stem, the

pepper dillisk / nori) or dried seaweed

leaves and the lovely head…no waste.

8. Special equipment: Potato ricer or food mill Use about 1 large full broccolini, cut the head and keep the Preheat oven to 400°F. Pierce potatoes in several places and

small leaves and the stem.

bake until soft, about 1 hour. Cool slightly. Cut potatoes in

Cook the green broccoli head for about 2 minutes in large pot

half. Working in batches, scoop hot flesh into potato ricer or

of boiling salted water. Then refresh the cooked broccoli in

food mill. Rice potatoes onto rimmed baking sheet; spread

an ice bath to keep the nice green colour.

out and cool to room temperature.

Drain the water and with a hand blender mash the broccolini.

Line large baking sheet with parchment paper. Transfer

Peel the stem of the green broccolini until all the fibre are

potatoes to large bowl. Add 1 cup flour; toss to coat. Form

gone and cook it in a boiling water.

well in centre of potato mixture. Add egg yolk, sea salt, and

For the purple broccoli, just cook for about 30 secondes the

nutmeg; stir with fork until mixture is evenly moistened

same as the kale.

(mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very

For the Lobster:

sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick

Prepare a court bouillon (5 litres of water with 200gr salt,1

rope. Cut each rope into 3/4-inch pieces. Place gnocchi on

lemon zest, 1 orange zest, 2 star anises, thyme, 2 bay leaves,

prepared baking sheet.

½ onion and 10 gr peppercorn). Leave the court bouillon to boil for about 10 minutes then add your lobster. For a Lobster

Working in batches, cook gnocchi in large pot of boiling

of 600gr, you will need to cook it for about 6 minutes or you

salted water until gnocchi rise to surface of water. Continue

can also add you lobster to your court bouillon and remove

to simmer gnocchi until cooked through and tender, stirring

the pot from the stove and leave the lobster to cool down in

occasionally, about 4 minutes. Using slotted spoon, carefully

this court bouillon.

transfer gnocchi to bowl. Drizzle gnocchi with olive oil and

When the lobster is cook, remove the shell.

toss to coat. The gnocchi can be made up to 2 days ahead.

You can make a lovely bisque (creamy lobster sauce with

Cover and refrigerate.

tomato base) with the shell. For the seaweed, I love to use: sea purslane, samphire,

Good to Know

When I make gnocchi I place them on a sheet pan and freeze them. They freeze quickly, I then place then in a bag in the freezer. When ready to cook just put them frozen in boiling water. You can also add any other flavor to your gnocchi, like curry or rosemary depending on your dish and taste

sea fennel, sea radish and especially the truffle of the sea (pepper dillisk)

“My motto is ‘French Heart – Irish Produce’. I feel strongly about buying seasonal produce from local artisan. It is extremely important to buy the right produce at the right time.”

7


Magazine

The Food Experience March 2016

FoodSnippets Festival in April. The event is a celebration of the people, food, culture and heritage of north-west Connemara and promises a feast for the senses for locals and visitors. Taste beautifully cooked local produce, see unparalleled views of the magnificent Connemara landscape while there will also be cookery competitions for amateurs, celebrities and student chefs. Other activities include talks on organic vegetable gardening, seashore foraging and other topics of particular relevance to the cultural heritage of the area. The country market offers the best of crafts and food. From 29 April - 1 May, see connemaramusselfestival.com.

Cracking Oysters T

radition has it, that you can eat oysters while there’s still an ‘r’ in the month. The native

oyster season in Ireland takes place during the winter months from September to April. As the season is coming to an end, Linnane’s Lobster Bar in New Quay will celebrate the native Irish oyster and locally grown Gigas oysters on 11 April from 6pm. With a demonstration on how to open oysters, the event will also feature a talk and tasting of various types of oysters before a walk to the shore behind Linnane’s where the oysters grow. For more info, email finngraham1@gmail.com.

Celebrity Chefs D

ine and delight in Donegal at the annual ‘A Taste of Donegal’ - a three day celebration of

food and drink with exhibitor stands, celebrity chef demonstrations, tutored wine and beer tastings, entertainment and much more. The festival runs from 26 - 28 August at The Pier in Donegal town and will feature demonstrations from celebrity chefs Neven Maguire, Kevin Dundon, Gary O’ Hanlon, Catherine Fulvio, Brian Mc Dermott, Joe

Mussel Mad

Shannon and Donegal’s own Anthony Armstrong

O

product providers in a tented village on the Pier.

ver the weekend some of the finest chefs in the country will showcase their culinary skills in a

variety of demonstrations at The Connemara Mussel

and Martin Anderson. The festival brings together top restaurants, hotels and food, drink and lifestyle With over 120 exhibitors participating throughout the weekend, there promises to be something to suit all tastes. See atasteofdonegal.com.

Continued on page 12

8


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Find out more at www.shannonheritage.com

Call this number to get today’s fantastic

061 360788


Magazine

The Food Experience March 2016

Food on the Edge 2016 Galway City - 24th & 25th October

F

10

ollowing on for the huge

Speakers already confirmed for

Francescana, a three-Michelin-

success of the inaugural Food

this year’s Food on the Edge

star restaurant based in Modena,

on the Edge symposium in

include Daniel Burns, currently

Italy will also be attending.

2015, a stellar lineup of speakers

“one of the hottest chefs in

has already been announced for

New York city” who owns

The brainchild of JP McMahon,

2016. Last year’s event, held in

Luksus, Shaun Hill, who owns

owner of the Eat Galway

Galway in October, saw 40 of the

the renowned Michelin Star

restaurant group which

best international chefs attend

restaurant The Walnut Tree in

includes Michelin-starred Aniar

The Food on the Edge symposium,

Wales and Tim Hollingsworth

Restaurant, JP says that the

which included talks, presentations,

who recently opened Otium in

speakers are chosen for their

networking, entertainment and

Los Angeles. Finally, Massimo

passion, drive, and their ability

tastings in the heart of Galway City.

Bottura, the Italian restaurateur

to inspire chefs around the

and chef patron of Osteria

world. “They are leaders that


Magazine

The Food Experience March 2016

Food on the Edge 2016 Galway City - 24th & 25th October

“There was a core theme however which resonated strongly across the two days and that was responsibility. Responsibility in the way we source food, waste food, fish for food and supply food was passionately debated.” we look up to for inspiration. It

all his expectations, and was

source food, waste food, fish

is important for us to create a

“an incredible almost surreal

for food and supply food was

sense of continuity. Rather than

experience”. “Each chef was

passionately debated”.

only invite new chefs to discuss

given the opportunity to deliver

the future of food, each year a

topics that centred on the future

Food on the Edge 2016, which

number of past speakers will

of food - they discussed their

takes place in Galway in October,

return to reflect on their previous

ideas, shared their fears, their

is one of the Irish Food industry’s

presentation and assess the

dreams, their dreads and regrets

most prestigious events, with the

change or development of their

from their careers. There was

exciting line-up continuing to

thought and practice”.

a core theme, however, which

build.

resonated strongly across the two JP says that the inaugural Food

days and that was ‘responsibility’.

Book your early bird tickets now

on the Edge 2015 surpassed

Responsibility in the way we

at www.foodontheedge.ie

11


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

SavoyHotel

Signature Chef

Recipes by Chef Stephen Smith

T

he Savoy is a destination for food lovers and drink connoisseurs alike, with a choice of five stylish restaurants and bars offer something

to suit all tastes. Dine informally in the New York Style Hamptons Bar and Grill, where an imaginative extensive menu of sustainable, fresh fare is on offer or opt for The Savoy Restaurant with its distinct relaxed atmosphere and elegant, airy décor.

What have been some of the major changes in the food industry in the past few years? The ability to adapt has been major as people are more educated in food due to travel. Also, other nationalities living and working here has led to more demand for different flavours and tastes. What direction do you see the industry going in over the next decade? The way we eat, from the type of food we buy, where we get it, how it’s prepared, has become a part of our identity – a guiding force that shapes how we live. It unites us – and divides us. Food brings people together in communal functions. But it also pits ideologies against each other – vegetarians versus carnivores, all-natural evangelists versus the convenience crowd and calorie counters versus indulgence seekers, for example. No matter where individuals fall on the spectrum, we are a country obsessed with food. And with a seeming explosion in allergies, heightened concerns over obesity, increased scrutiny of chemical additives and growing environmental concerns, more attention is being paid

Stephen Smith, Executive Chef Born and raised in the Scottish Highlands, Stephen developed a love of foraging and cooking from an early age with the outdoor larder on his doorstep. After working in some of the finest kitchens across the continent, he fell in love with Ireland, which brought him to the helm of the five-star Savoy Hotel in Limerick.

to what we eat than perhaps ever before. I believe we are at a stage where we have more variety available to the palate and that this is going to explode into enjoying ability and diversity in the knowledge of food and ingredients. Who has been the most well-known individual you have cooked for? I’ve cooked for quite a few famous people - from Margaret Thatcher to Mary McAleese and DJ Carey to

What has been the proudest moment in your career? I have been awarded numerous medals for culinary competitions in the United Kingdom and Ireland and have achieved Rosette Awards in many establishments, all of which produced their own proud moments.

Keith Wood. What advice would you give to aspiring chefs? Love what you are training to do and don’t be afraid to experiment with flavours in order to create unique signature dishes. Read more online at www.gowildmagazine.com

Address:

12

The Savoy Hotel, Henry Street, Limerick City, Ireland.

Contact:

Tel: +35361448700, Fax: +35361448701 Email: reservations@savoylimerick.com Web: www.savoylimerick.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

Monkfish Courgette peppernatta, kalamata olive & dry roasted tomato Kugelis red pepper puree & beetroot reduction Ingredients:

Method:

800g locally soared Monkfish Tails (ask your fish monger to

1.

Put the grated potato in a bowl over boiling water with

trim sinew)

the butter and mix until mixture becomes sticky, add

2kg grated rooster potatoes

olives and tomatoes then season, put in a lined oven

30g Kalmata olive (can be substituted for alternative olive)

tray and bake 180 degress for 30 mins cut out to shape

2 ripe plum tomatoes (skinned and dried)

required

1 large courgette 2 red peppers, 1 large white onion 2 table spoon sherry vinegar 40z brown sugar 200g beetroot 2 whole carrots 20g tomato puree 20g fresh dill 4 piece baby corn 2 spring onion

2. Finely dice onion courgette, 1/2 spring onion, garlic and 1 red pepper, cook until soft add tomato purée copped 10g dill and season. 3. Turn carrots and remaining courgette in to barrel shape, cut corn in half cook separately in boiling salted water 4. Peel red pepper by cutting hole in core baste with oil and roast for 10 minutes until skin peels, put in a food processor, add cream and season 5. Peel and boil beetroot until really soft, put sugar

1 clove garlic

and vinegar in a pan and bring to boil then place all

40g butter

ingredients together in food processor blend the pass

Salt and pepper 1 lemon

through a sieve 6. Season Fish and sear in a hot pan for 2 minutes each side then add butter and lemon juice and baste for a

“The way we eat, from the type of food we buy, where we get it, how it’s prepared, has become a part of our identity – a guiding force that shapes how we live.”

further 2 to 3 minutes, remove from pan on to dry cloth for 20 seconds 7. Assemble all together on plate garnish with fresh dill

13


Magazine

The Food Experience March 2016

FoodSnippets trail. The Good Food Taverns aim to give visitors a genuine taste of Donegal by obtaining the very best fresh, local ingredients and serving them with lashings of pride. Each bar offers an array of mouth watering dishes including traditional stews and fresh local oysters. See donegalfoodtaverns.ie.

Coffee Trailin’ F

or those who are mad about coffee, the newly launched Galway Coffee Trail gives yous an

opportunity to share and experience what the passionate baristas, specialty coffee shops and roasters in Galway are doing and to learn more about the quality, technique and process of each stop on the crawl. The trail is comprised of 10 local coffee venues which attendees visit over a day or weekend. Each stop on The Galway Coffee Trail will be offering coffee samples, demonstrations and tours throughout the day. Unlike a typical bar crawl, all participants won’t have to drink consecutive cups of

Gaga for Galway G

alway has long been a place where locals and tourists collide while eating and drinking

their way around the sights and sounds of the city,

coffee in one sitting; instead attendees will have two

because that’s just what you do in Galway. Galway

days to try all the unique coffee experiences being

Food Tours features a tour around the city’s finest

offered on the tour. Email galwaycoffeetrail@gmail.

foodie destinations. Sheena will guide you along

com for more info.

the streets of Galway where you will meet artisanal producers and sample their products, while soaking up the alluring atmosphere of the west. Running Saturdays and Sundays, sample the finest cheese, the freshest oysters, and the sweetest treats as well as delicious bites from award winning restaurants and cafes. Email sheenadignam10@gmail.com for more info.

Só Sligo A Taste of Donegal F

rom Tirconnell whiskey and McDaid’s beverages, to local seafood, meat and homegrown

vegetables, experience the tastes of Donegal with a trail in local pubs and restaurants. By following the trail of Donegal Good Food Taverns, you will also find an itinerary of traditional Irish music, seven evenings a week at different points throughout the

14

R

enowned for its tasting events, cooking demonstrations, cook offs and trails, Só Sligo

Food Festival will take place in Sligo Town & County from 10 to 14 June 2015. The six day programme includes a Wild Food Experience, Fermentation Workshops (and a pop up Ferment Bar), Irish craft beer and food tasting events, foodie film and more. In the past, participating restaurants offered up tapas sized house specialities for a fiver. See sosligo.ie.


d o o F f o n o i s A Fu

March 2016 GoWild Food Magazine

E S T. 1 9 8 6

B U F F E T / C H I N E S E R E S TA U R A N T

PHONE: 061 412 484 EMAIL: INFO@JASMINEPALACE.IE

WWW.JASMINEPALACE.IE

PHONE: 061 412 888 EMAIL: INFO@MARCOPOLO.IE

WWW.MARCOPOLO.IE

PHONE: 061 609 709 EMAIL: INFO@CHOCOLATRESTAURANT.IE

WWW.CHOCOLATRESTAURANT.IE

SITUATED ON O’CONNELL STREET | THE HEART OF LIMERICK CITY

15


Magazine

The Food Experience March 2016

Ballynahinch Castle Hotel GoWild Food Magazine March 2016

Signature Chef

Recipes by Chef Ultan Cooke

O

ne of the finest four-star luxury castle hotels

local produce in addition to supporting good practice

in Ireland, Ballynahinch Castle Hotel is set in

and the local community. This ethos goes right across

a private 450 acre estate of woodland, rivers

the estate - not just the kitchen.

and walks in the heart of Connemara, Co. Galway.

Would you agree that the food industry has changed

The authentic and unpretentious hotel overlooks

considerably in recent years?

its famous salmon fishery, with a backdrop of the

There have been huge changes over the past few

beautiful 12 Bens Mountain range. Ballynahinch

years in that, nowadays people are more aware of

Castle Hotel is the ideal base for a touring or activity

where their food comes from and what they eat. I

break or simply relaxing. Expert guides are available

also see a move towards healthier eating and lighter

to assist in every activity, on the sea, the mountains,

cooking. What remains constant however, is that

rivers and trails or in the library exploring the rich

there still remains a love of gathering around good

culture of this spectacular region. The hotel was voted

food and hospitality.

number one in Ireland by CondĂŠ Nast readers.

Do you have a signature dish? Most definitely, monkfish with sea vegetables

Ultan Cooke, Head Chef How long have you been cooking professionally and what inspired you to get into the food industry? I have been working in the food industry for 15 years, primarily because of my love of food. After initially working in the industry part-time, I knew I would like to do it full-time.

and chicken glaze. We also consider the chowder a signature dish at Ballynahinch What is your favourite dish to order when you dine out? Do you have a sweet-tooth? I like to order fish when out and so, I tend to go to seafood restaurants. For dessert, I always go for cheese over sweet things with the exception of a good tatin - I can’t pass on that! Who was your most-memorable client? I remember on my first day of work in Lanesborough Hotel, Claudia Schiffer walked through the kitchen to do a photo shoot. There were so many stars around after that, it became ordinary almost,

What brought you to your current location? I have always liked the location. I love the area of Connemara What has been the proudest moment in your career? Holding a Michelin star for two years running and just after I left Aniar restaurant in Galway, it was awarded a star for the third year running. Where do you source your produce? I always source wild fish and game from as close to the hotel as possible as it is important to have fresh

Address:

16

Ballynahinch Castle Hotel, Recess, Connemara, Co. Galway, Ireland

but the first time a supermodel walks through the kitchen, you notice! Who would you say has been the most well-known individual you have cooked for? There are far too many to remember but Bono, Michael Schumacher, Kylie Minogue would be in my top 10. What advice would you give to aspiring chefs? It’s important to put in the time as a junior chef because there is no fast-track to reaching the top! Read more online at www.gowildmagazine.com

Contact:

Tel: + 353 95 31006 Email: info@ballynahinch-castle.com Web: www.ballynahinch-castle.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

“Nowadays, people are more aware of where their food comes from and what they eat. I also see a move towards healthier eating and lighter cooking.”

SERVES 2

Chowder Ingredients:

Method:

1 Onion

1.

1 Fennell

2. Deglace with Pernod

5 Celery Sticks

3. Melt butter in pot, add flour and whisk to a Roux

2 Carrots

4. Add fish stock and simmer on a low heat until thick for

2 Shots Pernod / Liquor

Sweat off the veg in oil

20 to 25 minutes.

2 Tb Sp Vegetable Oil

5. Add the vegetables

250g Butter

6. Add Cream

200g Flour/ Plain 50 ml Fish stock 125 ml Cream

“Discover the world class angling & catch your own dinner in the beautiful rivers of Ballynahinch Castle.” 17


Magazine

The Food Experience March 2016

By Olivia Collins

Food Focus:

Promoting the Wild Atlantic Way

z

Chef, food blogger and food ambassador for Failte Ireland, Zack Gallagher, on how food producers are putting the WAW on the map ack Gallagher is a chef, founder of IrishFoodGuide.ie and Co-Founder at Irish Food Tours Limited, a company that specialises in food trails around Ireland. A Food Ambassador for Failte Ireland, Zack has seen first hand how the Wild Atlantic Way has impacted some of Ireland’s finest food producers in uncovering their ‘food story’. And he says, through the whole initiative of The Wild Atlantic Way, food producers learnt slowly how marketing works. “In the formation stage of The Wild Atlantic Way, local meetings were called with representatives of Failte Ireland and local food business,” Zack explains. “The question of what do we have to offer here in our local area was posed. This got people thinking. Once we were able to answer this, WAW gave us the platform to shout from international rooftops about what made each area special.” The advertising and marketing platform provided by The Wild Atlantic Way meant once the message was formed and the offering was packaged,

18

visitors to Ireland started leaving the main roads and coming off the bypasses to discover smaller towns such Belmullet, Achill and Mount Charles. As a long-time social media enthusiast and blogger, Zack is passionate about the potential social media holds for food producers and, in particular, food producers that may be based in smaller towns. “Suddenly we saw an uptake in food producers using social media, they recognised the opportunity The Wild Atlantic Way gave them to provide their brand with a platform to increase awareness and tell their story. As long as a producer has a smartphone and wifi, they have a powerful marketing tool in their hands.”

As long as a producer has a smartphone and wifi, they have a powerful marketing tool in their hands.

In particular, Irish food producers have truly embraced Twitter, says Zack. “Not only does it give a platform for engaging with consumers and media, it also has had an unprecedented impact of developing a strong peer-to-peer network”. In addition, Zack believes the positioning of the mental image of Irish food in the mind of the international consumer’s mind is changing. “Three years ago, if you googled ‘Irish food’, you would have found images of bacon and cabbage. Now that’s all changing and an important aspect of this change is the content that food producers are pushing out there. Along with the promotional aspect of using social media for their business, there is also a renewed sense of pride in Irish food”. Chefs have upped the standard of food along the Wild Atlantic Way, says Zack. “They have developed a network among themselves whereby there is a deep respect of chefs producing great food locally. As such, the rising tide has lifted all food boats in Ireland. There is a type of food karma going on between food producers and chefs on the Wild Atantic Way and ultimately, it’s a win win for everyone – producers, chefs, restaurants owners and of course, the


Magazine

The Food Experience March 2016

Three years ago, if you googled ‘Irish food’, you would have found images of bacon and cabbage. Now that’s all changing and an important aspect of this change is the content that food producers are pushing out there.

consumer themselves.” Visitors are getting pushed down the coast and along the Wild Atlantic Way based on food recommendations from chefs and restaurants they visit, according to Zack. “ These often take visitors off the beaten track and what used to be hidden food gems are becoming more well known with tourists making that extra effort to uncover them.”

Wild Atlantic Way chefs are asking themselves what they can source locally and, not without controversy, how far geographically is too far to quote as ‘local’, according to Zack. “Out Of The Blue restaurant in Dingle will only offer diners fish that is caught that day and if it’s been a poor day for the fishermen then the restaurant simply does not open.”

Sourcing local has become an important aspect of food culture in Ireland. “At the recent Food On The Edge conference held in Galway in October 2015, leading chefs from around the world expressed an awe of the close relationship restaurateurs and chefs have with the primary food producers. The World’s Top 50 Best Pastry Chef in The World 2015, Albert Adria, one of Spain’s most prolific chefs said “Ireland is unique in the relationship between chef and food producer. It is wonderful and benefits all”.

“Chefs are discovering a pride in using produce from local farmers and fisherman and they are highlighting it within their menus, name checking producers and profiling them within their own marketing activities,” adds Zack who sees more and more chefs becoming restaurant owners. “That gives them a sense of freedom in terms of the dishes they create and the produce they experiment with. It is all good for the food producers and of course, consumers and visitors to ireland who now have a better variety

and can choose to eat local produce by local food providers.” “This all adds to the sense of a dynamic new age in Irish food culture,” he concludes. Zack believes that visitors to Ireland are getting an understanding of new wave of cuisine that is not just determined by the technique of cooking but more so the ingredients used. “Slowly this message spreads to overseas and the traditional ‘bacon and cabbage’ image is not what we become known for.” For more details on Irish Food Tours see IrishFoodTours.ie

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Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

1826Adare

Signature Chef

Recipes by Chef Wade Murphy

4TH SIGNATURE CHEF-WADE MURPHY 1896

W

ade and Elaine Murphy were described by this year’s Michelin Guide to Great

Britain & Ireland, in which 1826 Adare

was awarded a coveted Bib Gourmand, as “an experienced young couple”. Their restaurant offers a rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are daily changing blackboard specials. 1826 Adare has been named in the McKenna Guide 100 Best Restaurants in 2016, 2015 & 2014.

Wade Murphy has worked in some of the top kitchens in London, Chicago, New York and Ireland. A Wexford native with a passion for food from a young age, Wade was also Commissioner General of Euro Toques Ireland, whose main objective is to protect the fine quality and flavours of food and he regularly travels around Ireland and Europe to promote this. 2015 saw 1826 Adare being awarded the Best restaurant Limerick & Munster and Best Chef in Limerick by the Restaurant Association of Ireland. In August 2015 they were awarded the Best

Happy Cooking, Wade Address:

20

Wade Murphy, Chef and Co-Proprietor

1826 Restaurant, Main Street, Adare, Co. Limerick

Restaurant Munster by the Food & Wine Magazine and National Best Casual Dining Restaurant at the National Hospitality Awards.

Contact:

Tel: +353 (0) 61 396 004 Email: info@1826adare.ie Web: www.1826adare.ie


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

12 Hour Braised Beef Cheek, Carrot & Anise Puree, Braising Juices Method: For the Cheek: Preheat the oven to 90oC

Add the Sunflower Oil to a thick bottomed pan and put on medium to high heat. Season the beef cheeks heavily with sea salt and pepper. Gently place the cheeks in the pot and sear until both sides are golden brown and put into a deep casserole dish. Add the diced vegetables, bay leaf, and thyme to the same pot you seared the cheeks in. Sweat until the vegetables are caramelized and have a dark golden colour. Add the red wine and bring to a boil. Add the vegetable and wine mixture to the pot with the beef. Add the stock until beef is just covered. Put a layer of parchment and then place the top onto the casserole dish.

SERVES 4/5

Cook at 90C for 12hrs.

4TH SIGNATURE CHEF-WADE MURPHY 1896

Ingredients:

After 12 hours in the oven remove the beef and allow it to cool slightly in the cooking liquid. Once it has cooled enough remove the cheeks from the liquid and place between 2 trays

For the Cheeks:

and place a weight on the top tray. Press the beef cheek for

2.5 kg Beef Cheek – trimmed of sinew and silverskin

four hours in the fridge. Whilst the cheek is pressing you can

500g Carrots – peeled and roughly diced

pass the braising liquid through a fine chinois/sieve into a

500g Onions (Spanish) - diced

wide based pot and reduce to a glaze.

25g Thyme

1 Bulb Garlic – sliced in half

For the Carrot Puree:

1 Head of Celery – roughly chopped

Melt the butter on a low heat. Add the carrots, salt, sugar,

2 Leek – washed and sliced

herbs, and star anise. Cover with parchment paper. Cook

2 Bay Leaves

for 10 minutes, without too much colouring. Add the stock

600ml Red Wine

and cream and allow the simmer gently for 20 mins. Add

50ml Sunflower Oil

the lemon juice and cook further till the cream is reduced

Sea Salt

and has thickened and the carrots are soft. Remove the star

Cracked Black Pepper

anise and the tied herbs. Blend in a blender till smooth pass

2 litres of Beef or Chicken Stock

through a fine tammis sieve. Chill till needed

For the Carrot Puree:

Serving:

225g carrots – peeled and roughly chopped

Cut the beef cheeks in half at an angle so each portion is

17g butter

triangle shaped.

3g tarragon, 3g thyme, 2g parsley– tied together with

Warm your reduced glaze in a large pot and add cheeks to

butcher twine

your glaze. Place the pot in a preheated oven for 10-12 mins

2g sea salt

or until hot right through. Baste cheeks every 3-5 minutes.

85mls chicken stock

Once cheeks are hot and glazed, warm the carrot puree.

45mls cream

Place the puree however you want in a bowl and place the

18mls lemon juice

cheeks on top. Spoon over the glaze and serve. In 1826 we

1 star anise

garnish the dish with crispy fried shallot rings, pickled

13g caster sugar

carrot and micro carrot tops.

21


Nestled in the heart of the historic countryside of Bunratty and within easy access to Shannon Airport, the Bunratty Castle Hotel is but a short stroll away from the famous 15th century Bunratty Castle & Folk Park. Bunratty is an ideal base for visiting and touring the unspoiled, cultural West of Ireland with Galway and Connemara, the Cliffs of Moher, the Burren and the beautiful lakes of Killarney all within an easy day trip.

Make yourself at home in one of the 144 luxurious guestrooms - tastefully decorated using traditional fabrics and warm comfortable colour schemes to create that “home away from home” feeling. Grab a bite at one of the hotel’s 2 restaurants or quench your thirst with your favourite drink in our bar/lounge.

Experience sheer indulgence in our Angsana Spa where our experienced Thai therapists offer a wide range of holistic treatments that will rejuvenate your body and soul. You can also take advantage of recreational amenities such as a health club, an indoor pool, and a sauna.

Bunratty Castle Hotel, Bunratty, Co. Clare, Ireland. Tel +353 (0)61 478 700 | Fax +353 61 364 891 | info@bunrattycastlehotel.com Bunratty Castle Hotel Full Page.indd 1

21/05/2015 13:12


Magazine

The Food Experience March 2016

Interview with John Mulcahy Head of Food Tourism with Fáilte Ireland

T

he views along the Wild Atlantic Way are not just attracting visitors

to Ireland. In fact, food plays a huge role and creating strong relationships with food ambasssadors and producers is ensuring Ireland is on the international food stage, John Mulcahy, Head of Food Tourism with Fáilte Ireland tells us. The concept of The Wild Atlantic Way was to create a link and facilitate new relationships between food producers, food outlets and the consumer and visitor to the Wild Atlantic Way, according to John. “Ireland has an embedded authenticity in terms of our culture and approach to food so that was already there - we simply needed to develop a structure and a platform for its growth.” And so the seed was sown. Initially, at concept stage, the Wild Atlantic Way project seemed like a mammoth task, says John. However, it has developed significantly and a small team of passionate people at Fáilte Ireland are focussed on moulding its future. “The Wild Atlantic Way team are very switched on and conscious of food trends. As these trends are evolving quickly, having a small team dedicated to The Wild Atlantic Way has meant

we can stay up-to-speed by being

from Donegal to Kerry and were

agile.”

selected for their commitment to developing Ireland’s food

In addition to an in-house team

tourism and reputation. The

at Fáilte Ireland, the organisation

Food Ambassadors have been

developed the idea of ‘Food

instrumental in helping to

Ambassadors’, that is, people

identify opportunities to grow

working in the food industry

relationships along the coast

with a passion for Irish food,

and develop the food initiative.

that could team up with Fáilte

“With Ireland experiencing a

Ireland to tell the world about

food and culinary revolution

the fantastic produce along the

and with so many new food

Wild Atlantic Way. With so many

tourism experiences emerging,

talented food producers, selecting

it is important for Fáilte

just eight that could fit the bill

Ireland to work with these food

was no mean feat but those

ambassadors and keep ahead of

that made the cut are located

the game,” explains John. “Food

along the Wild Atlantic Way,

is a significant driver of tourism

23


Magazine

The Food Experience March 2016

Interview with John Mulcahy Head of Food Tourism with Fáilte Ireland

“Food is a significant driver of tourism across the globe, and working with food ambassadors not only allows us to stay ahead of the curve when it comes to emerging food ideas, but it also gives us the chance to spread the story of Ireland’s food offering, gain global exposure as a ‘food tourism’ destination and place Ireland on the international food stage.”

Clifden to Westport is now going from strength to strength. “We recognised six or seven shellfish producers along that section of the route that were sending produce all over the country and exporting overseas but were not necessarily appearing on local menus. By using this section to test the campaign, we could determine if The Taste of The Atlantic would be successful should it be expanded geographically,” explains John. “We introduced the idea to seafood producers and local food outlets. That facilitated the conversation and helped develop

across the globe, and working

growth of the route through

with these food ambassadors

developing initiative likes the new

not only allows us to stay ahead

‘Taste of The Atlantic: A Seafood

of the curve when it comes to

Journey’, are hugely important,

emerging food ideas, but it also

says John, explaining how the

gives us the chance to spread the

initiative came about. “When we

story of Ireland’s food offering,

surveyed visitors about their food

gain global exposure as a ‘food

experience along the Wild Atlantic

tourism’ destination and place

Way we had great feedback.

Ireland on the international food

However, we continually heard

stage.”

that there were lots of evening choices in terms of the food on

Maintaining the overseas

offer but the daytime offering

profile of The Wild Atlantic

was more sandwiches and snacks.

Way is a top priority for Fáilte

And so, we went away and started

Ireland. This can take the form

to think about how we could

of encouraging, facilitating and

improve that.”

managing international media familiarisation trips to the

24

That survey led to the

Wild Atlantic Way, all to gain

development of Taste of The

maximum exposure. Supporting

Atlantic: A Seafood Journey, a

international events such as

culinary trip through the platform

Food On The Edge, the hugely

of a seafood trail. What started

successful international food

as a pilot project that spanned

event in Galway and the continual

the section from Galway to

connections among the food outlets and these producers,” he adds. While the initiative is still in its infancy, John says there has been a 30 per cent uptake in seafood sales. “Now that we have developed proof of the concept, the plan is to extend the initiative north towards Sligo and Bundoran.” Recognition, support and development of independent food trails along the Wild Atlantic Way is high on the agenda for Failte Ireland, explains John. “Failte Ireland has developed a bank of resources to help business owners develop their own coastal food initiatives. These include free and easy downloadable resources and kits such as guidelines to producing a food trail kit. Telling the food story of Ireland is important and Fáilte Ireland’s ‘Irish Food Story Kit’ offers


Magazine

The Food Experience March 2016

Interview with John Mulcahy Head of Food Tourism with Fáilte Ireland

fad, it’s a way of life. Ireland’s food culture is about fostering authentic links between producers and chefs, it’s about place on a plate in its purest form.” Interview by Olivia Collins Some food-focused resources for visitors to WAW:

WAW App http://www.wildatlanticway.com/ pages/the-app/ Available for Apple and Android

imagery and a host of other free

international television projects

resources to anyone in the food

lining up to film along the route.

business to use as part of their

We will continue to work with

own marketing mix.”

our Food Ambassadors to keep our finger on the pulse of food

The future of developing the

and opportunities as they present

food aspects of The Wild Atlantic

themselves and, of course,

Way is continuously evolving

develop the Taste of The Atlantic.”

and is paramount on the input

Ireland’s food story has come

of the producers, innovation and

on leaps and bounds over the

entrepreneurship of the people

last number of years, says John.

along the route. “In terms of

“Where once, the notion of Irish

future development we are

food brought bacon, cabbage and

looking to leverage and support

Guinness to mind, now it evokes

what is already developed. For

some of the best ingredients in

example, The Dingle Food Festival

the world, where artisan isn’t a

Website for food WAW http://www.wildatlanticway. com/get-inspired/themes/foodsecrets/ National FI food website http://www.failteireland.ie/InYour-Sector/Food-Tourism-inIreland.aspx http://www.failteireland.ie/WildAtlantic-Way.aspx

is now being brought to London for an international launch and Food On The Edge is travelling to Copenhagen.” John and the team intend to work on the ground to help those in the food industry to develop events and concepts to their fullest potential. “We have

“Ireland’s food culture is about fostering authentic links between producers and chefs, it’s about place on a plate in its purest form.” 25


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

BastionKinsale Recipes by Chef Paul Mc Donald

T

he award-winning Bastion Restaurant located in the heart of Kinsale, Co Cork has a truly accessible feel but the food, wine and service

couldn’t be more serious. Everything you eat at the Michelin Bib Gourmand awarded restaurant is made in-house. For those seeking a casual meal, the bar bites include iberico ham, mackerel with pickled cucumbers, Hendricks gin and tonic and the now famous leg in the egg.

Signature Chef

best suppliers are small to medium businesses such as cheese, milk and butter suppliers, for example. Our diverse weather makes great land for growing brassica vegetables, but we market ourselves well too. Would you agree that the food industry has changed considerably in recent years? We have had a few big changes in our attitude towards food in recent years and using the produce that we make best is a great thing. We are getting more into our fish and shellfish so it’s nice to see

Paul Mc Donald, Head Chef and Proprietor, Bastion, Kinsale

people slurping on oysters rather than our best

5TH SIGNATURE CHEFBASTION KINSALE

What inspired you to get into the food industry?

I have been cooking for around 17 years. Like most other chefs, I

enjoyed cooking from a young age. The food industry is one where

most fall into and you kind of get sucked in, starting at pot wash and you are always looking to

progress to the next level, whether that is chief chive chopper or head chef of a five star hotel!

What acheivements are you most proud of?

Probably getting The Bib Gourmand but really, to see happy customers every night is a constant pride. And so, when a night doesn’t go so well, it

really does hurt a little. When it comes to awards, we have received some very positive feedback from some of the top names in the food industry such as Jack Power, Cork Billy, Tom Golf, Lucinda O’Sullivan, Georgina Campbell and of course, Michelin. What is it about Irish produce that appeals to a global market? Ireland’s produce is highly regarded among the rest of the world for its artisan touch and all of our

Address:

BASTION

26

Junction of Market St & Main St, Kinsale, Cork, P17 NX44

oysters being shipped over to France. The constant is that our suppliers are as good as they ever were but the change is that we are taking more advantage of it. There is always room for us to be using more of our own produce.

What is your favourite dish to order when you dine out? Do you have a sweet-tooth?

I usually order scallops but I try to order according

to my surroundings if I am somewhere that I have not been before or if I was wary, I play it safe and order a burger or steak. If I’m eating somewhere I have confidence in, I will go for a foie or a scallop. For dessert, I like a nice caramel dessert or even just good homemade ice cream.

Who was your most memorable client?

The night I cooked for the food critic Jack Power

was a busy night. We didn’t know who he was and we only remembered who he was by what he wrote about in the newspaper. It was pretty hectic and we had a new girl on her first night. She ran full force straight into a customer - we later found out that it was Jack Power doing a review of us. Who has been the most well-known individual you have cooked for? There has been a few overseas film stars in the past. I cooked for Philip Treacy, the milliner in The g a few times and for some well-known Irish chefs like Derry Clarke.

Contact:

Read more online at www.gowildmagazine.com

Tel: +353 21 470 9696 Email: helenbastion@hotmail.com Web: www.bastionkinsale.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

“Cooking gets much more enjoyable as you learn about new ingredients and techniques, it really is an industry that just keeps rolling on and giving back.�

SERVES 4

Roast and soused mackerel, cucumber gazpacho, pickled cucumber, Hendricks Gin and tonic, dill

Method: Gin and tonic jelly Bring water and sugar to the boil remove from heat and add the zest, leave to stand for 15 mins

5TH SIGNATURE CHEF- BASTION KINSALE

Pour into measuring jug with gin, juice in the lemons and limes (top up with tonic water or lime to bring up to 600 ml) Bring 50 ml or so of water to the boil and add the 5 sheets of

Ingredients:

soaked gelatine until dissolved. Add to gin mix, cool and add to Isi gun.

Gin and tonic jelly

Mackeral

150 ml water

1 whole mackerel filleted and pinned. Leave one of the

150g castor sugar

mackerel fillets whole cut the other in three pieces. Place the

Juice and zest of 1 lemon and 1 lime

fillet that has been cut in three into 150 ml of the pickling

125ml gin

liquor. Using a peeler peel a cucumber in full lengths, keep

200ml tonic water

peeling the same part over and over until you start to see the

5 gelatine leaves

seeds. This should give you nice organized equal width strips

3 egg whites

with a little green on either side. Cut these strips in half to give you two short pieces, roll them into a cylinder and place

Cucumber gazpacho

in some pickling liquor. You should be left with a cucumber

330 q trim

that is flat on both sides. Using a cutter about the size of a 2

15 g icing sugar

euro coin cut out rounds of the cucumber ensuring not to get

100 g apple juice

any of the skin (you may need to drop the size of your cutter

10 mint leafs

to facilitate this depending on how big your cucumber was in

Blend all ingredients and pass through a fine mesh chinois

the first place. Place these in some pickle liquor too.

For the pickling liquor

Pour enough of your cucumber gazpacho to flood the plate.

400ml water

Place 5 of the cucumber cylinders on the plate standing

200ml olive oil

upright so that you can fill them. Place one round of cucumber

200ml white wine vinegar

lying down and one standing up. Fill the cucumber cylinders

100g sugar

with the gin and tonic foam and place a little fill on top of

2 sprigs thyme

each. Peel and cut a little granny smith apple decoratively on the plate. Arrange the pickled mackerel pieces on top of the

Place all ingredients in a pot and bring to boil, ensure you

apple. Lightly roast the full mackerel fillet till just cooked.

cool this before use for the q or the fish

Season with a little lemon juice and arrange on the plate with one end standing on the cucumber round.

27


Magazine

The Food Experience March 2016

FoodSnippets

Chow Chowder T atasteofwestcork.com

he 6th annual All-Ireland Chowder Cook-Off 2016 in Kinsale, Co Cork will be the highlight of

a two-day food festival hosted by the town’s Good Food Circle, an association of local restaurants. Unsurprisingly, chowder is on the menu to find the All-Ireland Chowder Champion who will receive

Mad Hatters

a handsome trophy, and travel to Newport, Rhode

K

over by the Taste the Wild Atlantic Way Street Food

insale, a port known as Ireland’s ‘gourmet capital’, will play host to the 40th Kinsale

Gourmet Festival from 7 - 9 October. After an afternoon chowder cook-off, enjoy the champagne reception, followed by a five-course Taste of West

Island (Kinsale’s twin town) next summer as a guest chef. The town’s streets and quays will be taken Festival, an open-air street market with food stalls, live music and family fun. Over thirty chefs from all over Ireland will compete for the title of All-Ireland Chowder Champion. See kinsalerestaurants.com.

Cork dinner featuring locally-sourced ingredients from sea and land, including farmhouse cheeses. On Saturday the Mad Hatter’s Taste of Kinsale sees festival-goers don fancy dress and Mad Hats. After a sparkling send-off, the ‘Mad Hatters’ are led around the town on a food trail of lunchtime delights, followed by dancing to live music. This annual event is organised by Kinsale’s eleven Good Food Circle restaurants, and is famed for fine dining in a fun, informal atmosphere. See kinsalerestaurants.com.

Cork Tastes C

Foodie Heaven F

ood is sure to be on everyone’s lips as the annual Westport Food Festival takes over the town in

June. The three day celebration of food and drink

elebrate West Cork and all that makes it unique

promises to have something to tempt all taste buds.

at A Taste of West Cork Food Festival this

Organisers say the festival from 24 - 26 June will

September. A Taste of West Cork Food Festival

be bigger and better than ever before, catering for

showcases the rich culture and heritage of this

all from mini chefs right up to mature foodies.

scenic part of Ireland. Running over a ten day

Events will include a food village at The Octagon,

period, the festival programme includes guest chefs

seaweed foraging, foodie tours, kayaking with Clew

preparing spectacular meals with fresh locally-

Bay Bike Hire, mushroom foraging, an artisan beer

sourced produce, daily workshops, historic and

race, children’s pizza making, foodie tours, a pop up

scenic walks in dramatic locations, farm tours to the

restaurant and more. Some events are free to attend.

artisan food producers, themed restaurant evenings,

See westportfoodfestival.ie

art and craft exhibitions, food tastings, music recitals, theatre evenings, starlight kayaking, whale watching and lots more. From 9 - 17 September, see

Continued on page 16

28


GALWAY HOOKER A TASTE OF THE WILD ATLANTIC WAY


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

AnPortMór

Signature Chef

Recipes by Chef Frankie Mallon

R

enowned for his gutsy flavours and seafood, Frankie Mallion describes his cooking as rustic meets quirky. After working his way up the

ranks in the food industry at Paul Rankin’s Roscoff’s, the Tara Hotel in London’s Kensington; the Bahnhof Buffet in Bern, Switzerland and Cap Vernet in Paris, in 2009 Frankie opened An Port Mór Restaurant in Westport. Here he produces signature creations that you won’t find anywhere else such as Crab Cakes in a Seaweed Polenta and Coffee, Almond and Black Pepper Bread. What is your signature dish?

Frankie Mallion, Head Chef What brought you to work at An Port Mór? I’d always wanted to run my own business. I felt there was a market in the town for what I had to offer. I was advised against it to begin with as many thought setting up during an economic recession wasn’t a good idea but I’m glad now to have stuck at it. Where do you source your produce? Our philosophy at the restaurant is to use Irish and as much Mayo produce as possible because I believe it’s important to give our customers a uniquely Irish and west of Ireland food experience. What is it about Irish produce that appeals to a global market? I think we are becoming known as a food island, and everyone around the world knows we are famous for our beef, lamb and seafood.

Warm pig cheek salad with Kelly’s black pudding, glazed apples and an apple and vanilla sauce. I came up with this dish when we opened the restaurant, and have been unable to change as there would be a customer revolution – it continues to be an all-time favourite! What is your favourite dish to order when you dine out? Do you have a sweet-tooth? When I’m eating out, I love to eat fresh fish; my favourite would be John Dory. I say I don’t have a sweet tooth, but cannot resist lemon tart when I see it on a menu! Have you cooked for anyone famous? The few that stick out would be cooking for former President Mary McAleese. The most nerve racking was cooking for my former employer and mentor Paul Rankin, but when he gave it the thumbs up it was a huge relief. Perhaps the most famous was Kimberly Wyatt from The Pussycat Dolls who had our fresh scallops. I spoke to her briefly but didn’t know who she was at the time! Also David Gray was a pleasure to serve, he’s very down to earth and I’m a fan of his music. You never know who’d be sitting next to at An Port Mór!

Read more online at www.gowildmagazine.com

Address:

30

An Port Mor, 1, Brewery Place, Bridge St, Westport, Co. Mayo, Ireland

Contact:

Tel: +353 98 26730 Email: bookings@anportmor.com Web: www.anportmor.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

SERVES 4

Slow Braised Pigs Cheeks with Sean Kelly’s Black Pudding, Apple and Vanilla Sauce, and Glazed Apples Ingredients:

Method:

2kg Pigs cheeks

1.

200g Black pudding 100g Apple and vanilla sauce 1 Granny smith apple Mix salad leaves 300ml Beef stock

Take the outer layer of fat off the cheeks and pan fry in hot oil until golden brown and caramelized.

2. Place the cheeks in a roasting tray, cover with red wine and some beef stock. 3. Place in a hot oven at 180 Degrees Celsius, and cook for 1 and a half hours or until tender. 4. Cut the apple in 1/8 wedges and fry in a little butter and

“The most nerve racking was cooking for my former employer and mentor Paul Rankin, but when he gave it the thumbs up it was a huge relief.”

sugar until tender (about 5 minutes) 5. Dress a little salad with some vinaigrette and place in the middle of a serving bowl. Place 2 of the cheeks around the salad, meanwhile pan fry 2 slices of black pudding and place on the serving bowl. Spoon a teaspoon of the apple and vanilla sauce and the glazed apples in between the cheeks. 6. Drizzle a little of the cooking jus around the cheeks and serve.

31


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

Cookery Schools

Lamb

Bread

Kerry’s top cookery schools

Cakes Cake making

DingleCookerySchool Scoil Chócaireachta an Daingin

T

he Dingle Cookery School is a great place to find a thriving food community and get a real

Participants work for two to four

session!”. The Dingle Cookery School prides

hours, before sitting down to eat

itself on personal attention and

what they have cooked. “We try to

service ensuring all customers leave

focus on fun and enjoyment as well

satisfied and with the confidence to

Dingle Bay within sight of a plentiful

as the real process of learning”, says

cook for themselves.

sea and at the foothills of green

instructor Mark Murphy.

Wild Atlantic Way experience! The school, based on the shores of

pastures, is a must visit for those who wish to discover and cook food. With over 40 classes to choose

One favourite class is the ‘Catch and Cook Class’ where participants head out on a boat from the harbour

from, you will be sure to find a class

for a couple of hours to fish, and

to suit you. Class choices range from

then bring their catch back to the

Baking to Seafood, Fermentation

school to prepare, cook and eat.

to Traditional Irish Cuisine, Gluten

32

or demonstrations are vast.

“This particular class is brilliant!”

Free Cooking to the adventure of

says Mark. “There’s a lot of friendly

catching your own fish and cooking

rivalry about who caught what and it

it. The choices of hands-on classes

carries on right through the cooking

See upcoming classes on www.dinglecookeryschool.com or check out the Facebook page. p: +353(0)86 8723521 e: info@dinglecookeryschool.com An Choill, Dingle, Co Kerry GPS: Lat 52.141172488682344, Long -10.281186101320827


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

NourishbyNature Gortacrossane, Listowel, Co. Kerry

N

first combined Cookery School

classes from baking to cooking with

and Complementary Therapy

wholefoods to more specific classes

Centre. Run by Sid and Angela Sheehan,

like sports nutrition & paleo. Their

it offers a unique experience for the

diverse range of evening classes has

healthy eating enthusiast. Sid is a Chef

something to suit everybody’s needs.

for many years and also a qualified

The school caters for small groups of

Nutritional Therapist while his wife

up to ten people hence making each

Angela is a Reflexologist and Hawaiian

class very personal and relaxed.

ourish by Nature is Kerry’s

There are a range of demonstration

Massage Therapist. Both Sid and Angela passionately believe there is a direct link between what you eat and your mental and physical well-being. They are

www.nourishbynature.ie nourishbynaturelistowel Email nourishbynaturelistowel@gmail.com Phone: 087 3848818

committed to inspiring people, to take responsibility for their own health, by sharing with them their knowledge and experience.

JustCooking Firies, Co.Kerry

Co.Kerry a short drive from

J

include Weber Academy barbecue

Killarney, Tralee and Kerry Airport

workshops, Thai cookery, Fish made

was founded in 2007, by Mark & Bernie

simple, Modern Irish cuisine, Big

Doe who are professionals in the food

chef little chef, Come dine with

and hospitality Industry, each with over

Me, Home baking and 4-5 week

20 years’ experience in establishments

certificate courses.

ust Cooking located in Firies,

Open all year round, classes

such as The Ritz London, The Four

Just Cooking also offer a unique

Seasons, London, The QE 2 cruise liner,

dining experience called “The Chef’s

The Merrion hotel, Dublin and the

Table” where private groups dine on

Guinness store house.

a 6 course tasting menu prepared

Classes at Just Cooking are fun,

using the finest of local and seasonal

informative, small and personal

produce.

with hands on classes limited to

More details can be found on www.justcooking.ie or contact us on (00353) 669793660

6-8 people and demo classes for 12. We can tailor make a private class around your requirements Contact Details

Address

Email: mark@justcooking.ie

Phone: 066 9793660

Mark Doe, Just cooking, Killahane,

Website: www.justcooking.ie

Mobile: 087 9753301

Firies, Killarney, Co. Kerry

Follow us on

33


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

TráBán & EalaBhán Sligo

Recipes by Head Chef Marcin Szczodrowski

T

rá Bán is a steak and seafood restaurant, located in the heart of the beautiful seaside

Signature Chef

village of Strandhill in Co. Sligo. The

restaurant is situated on the first floor over the Strand Pub and enjoys stunning views over the bay. Trá Bán’s bountiful menu offers some of the very best in seafood dishes with hand picked wild lobsters from Dathi O Dowd Mullaghmore, as well as plenty to keep the carnivore happy, including consistently good locally sourced steaks and Sligo lamb. Staff know the importance of good menu knowledge and are able to explain how dishes are cooked and served. Tra Bán is the hidden gem of Sligo. The highly-acclaimed Eala Bhán prides itself on supporting the local community and providing its customers with the best of local, fresh produce

Anthony Gray, Propreitor of Tra Ban & Eala Bhan also president of the restaurants association of Ireland.

AN S

directly sourced by proprietor Anthony Gray. Titled with Best Restaurant for the past three years at the

as I can to support local industries and businesses

Restaurant Association of Ireland Awards, it also was

that are opening,” explains Anthony.

nominated as 6th Best Fine Dining Restaurant in

This artisan-inspired eatery prides itself on good

Ireland at TripAdvisor’s Travellers’ Choice Awards.

quality food of the freshest origin, with Anthony

The success of this restaurant has no end. “We’re

frequenting the local farmer’s market on Saturday

delighted with all the awards that we’ve won to date

mornings to source cheese and fish for specials. “My

and we still get very good reviews by all the top food

real ethos is good quality food, artistically prepared

writers – Georgina Campbell, Lucinda O‘Sullivan and

by our chefs, but the use of local produce has to come

John and Sally McKenna. We just work our hardest to

to the forefront,” says Anthony.

make sure we push it to the forefront,” says Anthony.

Anthony’s passion for fresh, organic food stems

As President of the Restaurant Association of

from his childhood working alongside his father.

Ireland, Anthony’s deep passion for Irish food and

“My dad was a butcher so we used to cure all our

supporting neighbouring suppliers transcends

own ham and make sausages as well as black

into a fine dining experience through his close

and white pudding, so I suppose my love for food

relationships with all suppliers and his hands-on

really came from there and just progressed,”

approach, foraging for wild garlic and edible flowers

Anthony reminisced. Eala Bhán also offers the most

when in season. “We deal with all the local suppliers.

sumptuous afternoon tea, served from Thursday

I personally know them on a first name basis, each

to Saturday between 12- 3pm where booking is

and every one of them. I try to buy as much produce

essential. Read more online at www.gowildmagazine.com

Address: Above The “Strand Bar” Strandhill Sligo

Contact: Tel: + 353 71 912 8402

Email: trabanstrandhill@gmail.com Web: www.trabansligo.ie

34 34

Address: Unit 1 Rockwood Parade Sligo

Contact: Tel: + 353 71 9145823

Email: trabanstrandhill@gmail.com Web: www.ealabhan.ie


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

NTHONY GRAY SIG DPS Trio ofCHEF duck Ingredients

SERVES 4

Method To make the duck confit, sprinkle the duck legs with the

For the duck confit:

For the foie gras crème

garlic, rosemary, thyme, orange zest and salt. Let them rest

4 duck legs

brûlée:

at room temperature for four hours. Place the duck legs in

1 garlic clove, crushed

125ml milk

a shallow dish, melt the duck fat and pour it over the duck

3 sprigs of rosemary

125ml cooking cream

legs. Cook in the oven for five hours at 100°C/gas mark ¼.

3 sprigs of thyme

100g foie gras, cut into

When the confit is ready to serve, raise the oven temperature

zest of 1 orange

pieces

to 180°C/gas mark 4. Remove the legs from the fat and return

3 tbsp sea salt

2 egg yolks

to the oven for 10 minutes, until the skin is crisp and golden

800ml duck fat

4 tsp brown sugar

brown.

For the duck breasts:

For the sweet potato

side down until the skin is crispy. Glaze with honey, then

duck breasts

fondant:

cook in the oven for 15 minutes, until cooked through. Rest

salt and pepper

75g butter

in a warm place for 10 minutes.

honey

1 sweet potato, peeled and

To prepare the foie gras crème brûlée, reduce the oven

cut into 2cm cubes

temperature to 150°C/gas mark 2. Bring the milk and cream

salt and pepper

to the boil, then add the foie gras and let it simmer for

Add cream and simmer for

three to four minutes. Transfer to a blender and blend until

5- 6 minutes

creamy. Add the egg yolks and blend again until smooth,

Garnish with chopped dill

then pour into ramekins and bake for 45 minutes. Remove

and serve.

from the oven and let cool until ready to serve. Just before

Season the duck breasts with salt and pepper and grill skin

“My real ethos is good quality food, artistically prepared by our chefs, but the use of local produce has to come to the forefront.”

serving, sprinkle each crème brûlée with brown sugar and caramelise. To make the sweet potato fondant, melt the butter in a hot pan until foaming. Add the sweet potato cubes and cook for two to three minutes. Season with salt and pepper, then cook in the oven for 15 minutes, until tender

35 35


Magazine

The Food Experience March 2016

Food Heroes 짜

GoWild Food Magazine March 2016

36


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

From Canada to Lahinch T

hough Randy Lewis’ primary passion is great food, it is closely followed

by his love for travel. The Canadian native has worked in a number of countries spanning four continents. Lewis brought his talent to Ireland in 2009 when he opened his restaurant Randaddy’s in Lahinch, County Clare. Lewis’ favourite aspect of traveling is experiencing the exotic flavours and unique ingredients throughout the world and he incorporates his experiences into the food he creates and serves in Lahinch. The cuisine at Randaddy’s is a skillful combination of traditional and exotic tastes, combining classic Irish flavours with those from around the world.

“I arrived in Ireland in 2005

right on the coast and knew I

and took part in a few hotel

couldn’t turn down the chance to

openings around the area. I was

start a life here.

the sous chef in one of them and the executive chef in another. In

“Lahinch has its own charm.

2009, I decided to move to India

I came out West in search of

to explore opportunities in the

waves and adventure and a

food and restaurant industry

more relaxed lifestyle than the

during the Irish recession. I

city could provide. Clare offers

lived and worked in India for

a wide range of activities such

two years before returning. I

as climbing, surfing, golf, and

had met some friends a long

hiking – that is why I found

time ago who lived in Ireland,

it an appealing place to set up

and Ireland has always been a

shop. I saw an opening on the

must-see destination for me as

beachfront of Lahinch and took

I’ve travelled all over the world.

the shot.”

When I first arrived I thought I would stay for just a year or two,

Randaddys is in the business of

but I received a lot of great offers

creating a worldwide experience

here. The decision to move to

with food to bring out the real

Clare and open Randaddy’s was

taste for adventure in each and

the cumulation of a lot of great

every visitor. Randaddy’s opened

things – I found an incredible

in 2011. We serve international

location in a popular surf spot

cuisine, we developed our menu

37


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

through combining the travels I’ve been on, a mixture of four continents around the world. Our food offering at Randaddy’s is fresh local produce with worldwide flavours running through them. Everything is made in-house, from the bread that we serve our sandwiches on, to the barbecue sauce on the steak. We have a genuine love of food here and we really try to marry casual dining with fine ingredients to give a food experience. “The local and artisan producers in the area are phenomenal. We get to serve farm-to-fork products such as pork, beef, and lamb items produced within a thirty mile radius. We are also lucky enough to have a few cheese-makers that live nearby which allows for loads of variety

38

and some imaginative salads in

drive the restaurant forward in

the springtime.

times when the tourist industry

The Wild Atlantic Way has had a

becomes quiet. Once the rain

very noticeable impact, bringing

begins in October or November,

more international tourists into

we experience a lull. Then in the

Lahinch than previous years. It’s

Spring, the sun comes out and we

also brought the local community

can go from zero to one hundred

together too as people are

within a matter of days. It is a

creating more dishes from

challenge and we always have to

local food and promoting them

be prepared for the unexpected.

through menus. This, in turn,

This can be difficult to keep

leads to better quality produce

a business running at certain

and larger variety. The Wild

times but we are becoming more

Atlantic Way has facilitated a

accepting of the challenges the

synergy amongst food producers,

winter season presents luckily

consumers and restaurateurs.

the spring and summer weather in Lahinch more than makes up

“The biggest challenge in

for it.”

having a business on the Wild Atlantic Way is the seasonality.

For more, visit randaddys.ie.

Even after working all over the world, I’ve never seen winters

In conversation with Olivia

quite like those in Ireland. The

Collins of Food PR.

food industry in this area relies on visitors and it is difficult to


TUSCANY Bistro

Savour the taste of the Mediterranean, right here on your doorstep! Enjoy the finest Italian food in the picturesque village of Killaloe, home of Ireland's greatest High King Brian Boru Come to Tuscany Bistro for mouthwatering food, an intimate environment and friendly ambience

Killaloe is a must see during your visit Open: Tuesday - Sunday

All meals are freshly cooked from quality locally sourced produce Tuscany Castletroy

Tel: 061 333 444

Contact

Email: info@tuscany.ie Web: www.tuscany.ie Follow us on

Tuscany Killaloe

Tel: 061 376 888


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

Carrygerry

Signature Chef

Recipes by Chef Niall Ennis

B

oth Niall and his wife Gillian had always wanted to own their own business and when Carrygerry Country House came on the market

13 years ago they decided to take the entrepreurial plunge and go for it. They purchased the beautifully appointed Carrygerry Country House (which is only 5 minutes from Shannon Airport) and with hard work over the 12 year, it has developed a great reputation for delicious food with a relaxing atmosphere. Their magnificent Conservatory restaurant is much sought after nationally for intimate and private wedding receptions or gatherings. Niall has being cooking professionally for over 20 years. While at school, he had the opportunity during the holidays to work in hotel kitchens and this is where his love of food began.

Irish Writers Museum, before leaving Ireland for the South of Germany. This was an invaluable period in Niall’s culinary career, working in a multi- lingual and multi-cultural Michelin Star kitchen gaining knowledge from many influences. In 2008, Niall started the Carrygerry Food Range. Due to the fact that they produce all of their own fresh products, the Carrygerry Range was a natural progression and has evolved to a full range of jams, chutneys, dressings, pate`s and off course their creamy seafood chowder. A number of the products have won individual awards in their own right, but collectively complement each other and showcase what Niall and his team are trying to achieve at Carrygerry by bringing restaurant quality food to your home kitchen. “I source my produce locally as much as possible

After graduating from Cathal Brugha Street in the late 80’s, Niall spent a few short years gaining experience in a number of restaurants in Dublin and was part of the original team to open Chapter One under the

and visit each of the suppliers personally when time allows. It also allows me to discuss the trends that are occurring in their food specialties and I try to bring these new ideas and products into our menus” Read more online at www.gowildmagazine.com

Address:

40

Carrygerry Country House, Shannon, Co.Clare, Ireland

Contact:

Tel: + 353 61 360500 Email: info@carrygerryhouse.com Web: www.carrygerryhouse.com


Magazine

Carrygerry Seafood Chowder with Cheese & Mustard scones

The Food Experience March 2016

March 2016 GoWild Food Magazine

SEAFOOD CHOWDER

FISH STOCK

Ingredients:

Ingredients:

2 large tablespoons butter

50g Butter

2 medium Onions – finely diced

200g Onions

2 large Carrots – finely diced

2kg White Fish Bones

4 sticks Celery – finely diced

(Preferably sole or turbot)

1 Leek – finely diced

Juice of ½ Lemon

1 ½ Lt Fish Stock

6 Pepper Corns

Salt & freshly ground Black Pepper

1 Bay leaf

Juice 1 ½ Lemons

Parsley Stalks 5 Lt Water

750g Fresh Salmon – diced 500g Mussel Meat

Method:

500g Smoked Haddock

Melt butter in a thick bottomed pan

1Kg Cod or similar white fish

Add the sliced onion, the well washed fish bones and

400ml Double Cream

remainder of the ingredients except water

Chopped Dill

Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes

Method:

Add the water, bring to boil, skim and simmer for 20

In a large pot heat the butter and sauté the onions, carrots,

minutes, then strain.

celery & leeks for about 5 – 6 minutes. Add the fish stock, salt & pepper, gentle simmer for 15 minutes.

CHEESE & MUSTARD SCONES

Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.

Ingredients:

Add cream and simmer for 5- 6 minutes

600G Plain White Floor

Garnish with chopped dill and serve.

135g Butter 350g Mature Cheddar ¾ pt Butter Milk

“People are more aware of what they are eating and many have turned to organic foods and less fatty foods, and I believe this will continue to diversify.”

3 Tbls Baking Powder 3 Tbls English Mustard Powder 2 pinches Salt Method: Mix all dry ingredients Add butter & grated Cheese Add buttermilk and mix well Knead well and cut to size Brush with egg wash and cook for 12/15 minutes at 220*c

41


GoWild Food Magazine March 2016

This food trail has been devised by Mulranny Park Hotel, in association with Mayo food producers, to showcase the wonderful artisan food in the vicinities of Mulranny, Newport, Westport and Achill. With the Great Western Greenway as its backdrop, the Gourmet Greenway matches stunning scenery with simply delicious food. Build this unique gastro experience into your outdoor activities in an area of unrivalled beauty.

42


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

Eat and Experience the Best in the West www.mulrannyparkhotel.ie

The Gráinne Uaile With its beautiful location

T

he Gourmet Greenway

Westport and Achill and which,

overlooking Clew Bay, the Gráinne

Food Trail, created by

last year alone, contributed

Uaile is a cosy, traditional, family

Mulranny Park Hotel in

€1.5million to the local economy .

run pub. Renovated in 2005, it has become known for its fabulous food,

2011 to showcase great artisan

Gourmet Greenway Gala Evening

food producers along the route

in the hotel’s Nephin Restaurant

of the Great Western Greenway,

- a seven-course tasting dinner

has become an international

showcasing the region’s food

success for Mayo. Described by

producers matched with wines.

John McKenna as “one of the

When not sampling local food,

most brilliant innovations in Irish

there’s off-road walking or cycling

hospitality”, the community-

along the Great Western Greenway

based collective of 19 producers

– located directly behind

popular. With so many local artisan

and hospitality providers has put

Mulranny Park Hotel - to work off

suppliers to choose from, the

a spotlight on great ingredients

the excess.

food has a decidedly local flavour.

and hosts in the areas of Newport,

www.mulrannyparkhotel.ie

Desserts are not to be missed!!

spectacular location and amazing artwork by local artists. The creamy seafood chowder has long been a favourite and Fridays are special as the Fish Pie takes centre stage. Recently specials such as Sauté Scallops on Kelly’s Black Pudding have proved exceptionally

Kelly’s Kitchen NE

WPORT

A member of the McKenna Guide , Good Food Ireland & has been awarded the Georgian Campbell plaque. Kelly’s Kitchen prides itself on providing good quality food, using only the best products from the award winning butchers shop Kelly’s of Newport next door.

A must visit dining experience along the Wild Atlantic Way Kelly’s Kitchen, Main St, Newport, Mayo Call: 098 41639 Check out kellyskitchennewport on Facebook now

43


Magazine

The Food Experience March 2016

Kelly’s Butchers in Newport

An Port Mór

Kelly’s Kitchen

Established on Newport’s Main Street

An Port Mór Restaurant, situated in

Kelly’s Kitchen Restaurant is located

in the 1930s, Kelly’s remains a family

the heart of Westport, is run by Chef-

beside Kelly’s Artisan Butchers at the top

business, currently run by brothers

Proprietor Frankie Mallon. An Port

of the town of Newport.

Sean and Seamus and Sean’s two

Mór’s philosophy is to use seasonal,

A family run restaurant headed by

sons, Kenneth and Cormac. Foodies

local and artisan produce. House

Sean Kelly’s daughter, Shauna Kelly,

make a point of stopping at Kelly’s to

specialities include pot roasted pigs

the restaurant is a member of “Good

purchase their award-winning black

cheeks with black pudding & apple and

Food Ireland” and they prides itself on

& white puddings and sausages that

vanilla sauce and 21 day dry-aged sirloin

serving fresh, local produce – much of

are regular winners in national and

with red onion marmalade gravy.

which comes from Gourmet Greenway

international competitions. Don’t depart

producers. Kelly’s Kitchen offers

without experiencing Kelly’s ‘Putóg’,

However, the main emphasis is on local

a wide choice of dishes to suit all tastes –

a traditional black pudding originally

fresh seafood and shellfish, particularly

including the Famous Irish Lamb Stew,

cooked inside a sheep’s stomach casing.

lobster, crab, scallops and langoustines

Kelly’s Mixed Gourmet Sausage Plate,

Sean Kelly is described by Bridgestone

from Clew Bay.

Award Winning Kelly’s Pudding Plate,

Guide publisher John McKenna as “one of the most creative charcutiers in the entire country” and is the first ever Irish member of the Confrérie des Chevaliers du Goute-Boudin (The Black Pudding Fraternity of Lovers of Good

1 Brewery Place, Westport, Co Mayo Tel: 098 26730 Web: www.anportmor.com Email: anportmor@gmail.com Hours: Nightly from 6pm, EarlyBird menu (2 courses €21.95) from 6-7pm Sun-Fri & until 6.30pm on Sat.

Soups, Sandwiches & Salads. For those with a sweet tooth, enjoy some indulgent cakes, tarts and scones – all made inhouse. Kelly’s Kitchen provides a true flavour of the area. Main Street, Newport, County Mayo Tel: 098 41647 Email: kellyskitchennewport@gmail.com Hours: Monday – Saturday 9am – 6pm

Food)

The Gráinne Uaile Newport Award Winning Family Pub

Named after the famous Pirate Queen, Grace O’Malley, The Gráinne Uaile has been in the McManamon family for over one hundred years. Situated overlooking Clew Bay, it is the perfect stop to enjoy the beauty of Newport and the Wild Atlantic Way. As proud member of The Gourmet Greenway, our aim is simple mouth-watering food, made from fresh, local produce, served in a relaxing atmosphere. In winter there is nothing nicer than a pint of Guinness and a hearty meal beside the open fire. In summer watch the world go by over a glass of wine and some local seafood. Fine food, fine drink and fine company... the perfect place to stop on your Greenway adventure. Locals, visitors, rock stars and royalty have all enjoyed the special welcome and good craic The Gráinne Uaile has to offer. Newport, Co. Mayo Tel: 098 41776 Web: www.grainneuailenewport.ie Email: grainneuailenewport@gmail.com

44


Stay and Play Castlemartyr Links Golf Club is an impressive 18-hole 6,790 yd, Par 72 unique inland links style course, designed by world renowned golf course architect Ron Kirby. Here you will find a captivating tapestry of picturesque landscapes, intertwined with a beautifully restored 18th Century Manor House that forms the entrance to the main hotel. We have devised some attractive packages to suit your budget and every need is catered for when you book your next outing at Munster’s hidden gem, that is Castlemartyr Links Golf Club. We welcome Stay and Play guests, Pay and Play guests and Golf Societies along with keen golfers looking for private golf tuition with our PGA qualified professional, Brady Sherwood.

Castlemartyr, County Cork, Ireland Tel: +353 21 421 9001

Fax: +353 21 462 3359

Email: golf@castlemartyrresort.ie

Website: www.castlemartyrresort.ie


Creative Designers for Go Wild Food Magazine

Creative Web, Brand & Print Design Why Brainstorm? We see each project, regardless of size, as a partnership with your business. It’s our mission to provide you with the best tools to help you reach and engage with your customers and take your online presence to the next level.

Sales

Enquiries

Web

Danny: 087 232 6762

Email: info@brainstorm.ie

www.brainstorm.ie

Robert: 087 446 7007

Office: 061 748 278


Magazine

Food Heroes ¥

The Food Experience March 2016

March 2016 GoWild Food Magazine

Pudding Row Baker Dervla Conlon’s desire to be with family and her love for the sea drew her from Dublin back home to Easkey where she opened Pudding Row in July of 2015. Though the café is new, it has already become a destination for food lovers for the location and the fresh handmade cuisine it offers.

I grew up in Easkey and had

my husband Johny. We deliberated

centre. We decided to go for it

a wonderful childhood with

for two years or so – what should

and that Johny and I would work

lots of freedom to explore

we do, where and when would be

together to make the most of the

best.”

opportunity.”

by the seashore there. After school I moved to Dublin to study Professional Cookery. From there

“I grew up in Easkey in West

“Pudding Row is a cosy little

I moved to Galway and worked

Sligo, and have always been crazy

cafe by the sea in Easkey. I bake

in a lovely cafe called Anton’s,

about the area. We decided to

all our breads and cakes fresh

where I learned loads and felt like

move to there to give ourselves

every morning. We sell the breads

part of the family. I was always

more family time. I love nothing

each day and have a variety of our

drawn towards small scale, slow-

more than staring out to sea and

favourite Irish supplies such as

food style cafes. I enjoyed two

watching the waves. Easkey is a

Achill Island Sea Salt, Llewellyn’s

very happy years there but longed

unique experience – it’s totally

Balsamic Vinegar and books

to learn more about baking and

wild and completely unspoiled.

by amazing Irish Authors Sally

the science behind it all. I found

Johny is from Kildare and when

McKenna and Prannie Rhatigan

myself back in Dublin, starting

he first came to Easkey, he fell

for sale on our beautifully

from scratch.

head over heels in love with it. For

handcrafted shop shelf. We pride

a long time we knew we would

ourselves on our baking – it’s

eventually move here, it just felt

kind of our thing – everything

three more years to study Baking

right. My parents are here and

is served with a bread or pastry

and Pastry Arts at The National

we wanted to be close to them.

we’ve made by hand. We use as

Baking School, Kevin Street.

We also wanted to be a part of

much organic and local produce

Immediately after college, I

a smaller community and to

that we can get our hands on

opened a cafe called The Pepper

eventually open an eco-friendly,

and this is very important to

Pot in Powerscourt Townhouse

farm-to-table style guesthouse.

us. Quality is at the forefront of

with my friend Marian Kilcoyne.

Initially a café was never on the

everything we do and it shows in

It turned out to be very successful

cards. Shortly before we moved,

what we serve up each day. We

and while I adored every minute

we were approached by the

offer breakfast all day, including

of it, after getting married and

owners of the building we are in

creamy scrambled eggs on toast,

having a baby, I felt my priorities

now, to see if we were interested

organic porridge, homemade

shifting slightly. I longed to spend

in taking over the cafe unit

granola and homemade seeded

more time with my daughter and

above the Surf and Information

bagels. For lunch, we offer a

“I went back to college for

47


Magazine

The Food Experience March 2016

Food Heroes 짜

GoWild Food Magazine March 2016

FOOD HERO 2

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Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

Pudding Row

FOOD HERO 2

variety of delicious sandwiches

meeting the grower himself,

such as free-range chicken

chatting and even planning for

challenge, even in the summer.

with homemade Parmesan and

the following year’s supply. We

It is extremely changeable – it

anchovy mayo with smoked

try to get as much local organic

could rain at the drop of a hat

bacon lardons and organic winter

produce such as carrots, potatoes

at any time of year. But that

purslane on rosemary and sea

and peas from local farmers.

is part of the charm and adds

salt focaccia. We use free-range

They drop them into to us on

to the ‘wild’ part. I’m not sure

pork from Pigs on the Green and

random days and we often barter

we could sustain our business

organic smoked salmon from the

for loaves of crusty bread. My dad

without the Wild Atlantic

Burren Smokehouse. We make

also grows what he can for us in

Way. Our local customers are

gorgeous soups and big bowls of

his tunnel. It’s amazing the vast

absolutely brilliant and have

seasonal salads. We use Ariosa

variety around here as people

been extremely supportive,

coffee and have a great selection

have the space and time to garden

but in the winter months there

of Wall & Keogh loose-leaf teas

and they’re so passionate about

just doesn’t seem to be enough

and a lovely range of in-house

their vegetables, just like me and

people around to keep things

homemade drinks.”

my bread – we just buzz off each

going. I want to keep everything

other.”

to a very high standard but that

“I try to get as much local

Of course, the weather can be a

requires staff and it’s hard to

produce as possible and am

“I remember Easkey being

keep the staff levels high when

always looking out for new

a very busy town during the

the level of business drops. It’s

growers and suppliers. We

summers of my childhood. There

a challenge and we rise to it.

get our free-range eggs from

were street festivals, a booming

We created extra business by

the lovely Woodville Farms in

caravan park, and a steady flow

offering baking classes each

Strandhill where we pick them up

of tourists. Sadly that all died off

week in the winter months and

each week, meeting the farmer

when the old caravan park closed.

hosting two massively successful

Richard, his kids, and even the

With the Wild Atlantic Way, now

craft markets over Christmas,

beautiful hens themselves. Our

we are seeing an increase in

celebrating local crafty folk.”

daughter loves nothing more than

visitors to the area. The pubs are

running around their beautifully

busier, the shops are doing well

For more visit puddingrow.ie.

kept gardens. We get our organic

and there is a new caravan park

In conversation with Olivia Collins

fruits, veg and herbs from Crimlin

that is slowly but surely filling up.

of Food PR.

Farm near Tubbercurry, again

49


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

Greenes Restaurant

Signature Chef

Recipes by Chef Bryan McCarthy

G

reenes Restaurant specialise in organic, locally sourced food, cooked with flair and imagination, served in unique surroundings by

a friendly, professional team. Greenes serves a choice of gourmet a la carte, table d’hôte and indulgent tasting menus – all of which can be enhanced with matched fine wine – with fresh modern Irish flavours and innovative presentation. Offering fine dining at its best, Greenes has a wonderful selection of world wines and a reputation as one of the finest restaurants in Cork city. It is located in an old bonded warehouse, underneath a stone archway leading to a cobbled courtyard that overlooks a floodlit waterfall. The restaurant boasts a number of major accolades including ranking third in Munster in Food & Wine Magazine’s 100 Best Restaurants in Ireland, Bryan McCarthy, Head Chef winning Yes Chef Magazine’s Skill & Innovation Award 2016 in addition to The Restaurant Association of Ireland Best Chef in Cork 2015 Award.

I am cooking some 20 years now. I always worked part-time in the hospitality sector and watching what was possible with the amazing West Cork producers got me hooked to pursue a career. What was the proudest moment in your career? Definitely seeing one of my chefs win the Knorr National Student Chef competition and finish as runner up in the Failte Ireland Eurotoques Young Chef the same year. Where do you source your products? We have 42 suppliers - 32 of which are are local, passionate farmers, growers and producers making incredible products. It’s an honour for us to showcase their produce in the restaurant. How do you think Irish cuisine is faring compared to the rest of the world? The quality and value for money in most restaurants in Ireland at the moment is incredible. There is a real buzz around Irish cuisine - a feeling that we are developing our own identity in a culinary way.

Bryan McCarthy, Head Chef Leading the kitchen brigade in Greenes Restaurant for the past three years through a period of immense change, Bryan’s believes in using only wild foraged, local and organic produce wherever possible. The menus are constantly changing to reflect what is in season and what wild foods are available with some only available for a few short weeks every year. Bryan and his team regularly forage for wild ingredients as well as using experienced wild food foragers from the land and sea.

What is your signature dish? Probably my trio of pork starter, but you’re not getting the recipe! Favourite dish to order when you eat out? I like to try lots of things when out and for that reason,I like to trust the chef and have the tasting menu. Have you cooked for anyone famous? I cooked for Neil Jordan, the film director although I can’t recall what he ordered. I’ve cooked for Paul O’Connell and the Munster Rugby team on numerous occasions - they mostly have the pork trio and the featherblade beef. Follow Greenes & Bryan on Twitter @newfoodie2012 & @Greenescork

How did you get into the food industry?

Address:

50

Greenes Restaurant, 48 Mac Curtain St, Cork, Ireland

Read more online at www.gowildmagazine.com

Contact:

Tel: 021 4507628 Email: info@greenesrestaurant.com Web: www.greenesrestaurant.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

SERVES 2

Pan Seared John Dory, Saute Shiitake Mushrooms, Baby Gem Puree & Samphire This is a really simple and elegant dish, well within the capabilities of most home cooks. The most important thing is the freshness & quality of the ingredients Ingredients:

Method:

1 large John Dory filleted 700-900g (ask your fishmonger to

1.

do this for you) 150g Samphire (available in the English market or forage your own) 150g Ballyhoura mountain shiitake mushrooms sliced 250ml Dashi or 250ml fish stock 50ml white wine 1 shallot diced 50ml cream

Get a pot of salted boiling water on the gas for blanching vegetables

2. Have a bowl of ice water ready to cool the vegetables quickly and preserve colour and flavour 3. Blanch the baby gem for 30 seconds and cool in the ice water, squeeze out excess water and roughly chop 4. Blanch the samphire for 1 minute and cool in the ice water 5. Saute the shallot until soft add the white wine and

2 heads of Baby gem lettuce

reduce by 50% add the Dashi & reduce by 50% add the

25g butter

cream and bring to the boil cook for 2 minutes allow to cool then put in a jug blender add the baby gem and blend to a fine puree.

Advice for young chefs: “Work hard and work in the best places and a lot of them! When you are young try to get as broad a base as you can in all aspects of cooking.�

6. Heat up a non stick pan 7. Pat dry the skin of the fish and season the flesh side with salt and white pepper add a little oil to the pan and sear the fish skin side down applying pressure to keep the skin flat cook for 4-6 minutes until golden brown and crisp turn over and cook for 1 minute o the flesh side allow to rest. 8. Add the mushrooms to the pan and saute with the butter for 3 minutes add the samphire and heat threw 9. Arrange all the ingredients on the plate as shown

51


Magazine

The Food Experience March 2016

Food Heroes 짜

52


Magazine

The Food Experience March 2016

Putting Bread on the Table V

alerie O’Connor is a Limerick-based food writer

photographing so many types of bread, so they

with two award-winning cookbooks under her

are sometimes just photographed on a wall where

apron strings and a third, published by O’Brien

I might have been fighting seagulls away”, she

Press, due out in March. Alongside her career as an author, Valerie regularly contributes food content to national broadsheet newspapers the Irish Examiner, The Sunday Times and the Irish Independent. Her first book, Bread on the Table, published in May 2014, has just been awarded Best Bread Book by the International Gourmand Cookbook Awards.

Back to her roots Valerie enjoyed a long career as a press photographer in Dublin before returning to her hometown of Limerick.

laughs.

Rising star Bread on the Table went straight into the top five best-selling non-fiction books in Ireland in its first week of release, encouraging Valerie to work on more books with O’Brien Press. “We worked on a smaller version of the book, aiming it at the tourist market as it’s small and light and just includes Irish recipes, plus a few brand new inventions like Irish Coffee Trifle and Potato Donuts”, she says. Eagerly awaiting the release of her next book,

“I had a ‘notion’ that I wanted to be a food

Val’s Kitchen, Valerie has broadened her work into

writer”, she laughs, also citing the shortage of

hands-on teaching of cooking skills to people who

secondary school places available in the capital for

want to learn how to bake bread and ferment their

her sons as a reason for moving home.

own foods.

“Limerick was going through its own economic

“I got into fermenting while researching

problems so it was tough, in some ways, but it

them and making and eating lots of things like

allowed me the time to focus on doing a really

sauerkraut and kimchi. I noticed such drastic

demanding project like a cookbook”.

improvements in my energy levels and overall well-

Valerie observed that Irish people were beginning to focus more on cooking food from other countries but lacked a certain pride when it came to cooking or eating Irish food. “I saw that traditional skills were rapidly

being that I began giving classes last spring, to great interest”. Fermented foods are probiotic foods that can help boost your immune system and digestion. Valerie’s fermented food methods and recipes

disappearing and there were no informative back-

caught the attention of well-known chef and author

to-basics books available for simple but important

Rachel Allen, who came to Valerie’s city centre

things like baking bread”, she says.

home with a TV crew to film for her show Rachel’s

Combining her love of cooking and food writing, Valerie began blogging at www.valskitchen.com in

Coastal Cooking last summer. “It was really great to be featured on the show.

2006 and approached O’Brien Press with an idea for

I felt so happy to see Limerick being included in a

a book.

television series like this as we often get bypassed”.

“They went for it straight away as I was doing

Val’s Kitchen will include lots of recipes for the

both the writing and the photographing myself and

budding fermenter as well as age-old, healthy

they didn’t have to pay for a team of cooks, stylists

recipes for bone broth, breakfasts and recipes from

and a photographer”, she explains. However, the

her travels across the globe.

combined role presents its own challenges, she says. “It’s hard to come up with new ideas for

Bread on the Table and Irish Bread are available from bookshops nationwide and online at obrien.ie

53


Magazine

The Food Experience March 2016

Food Heroes ¥

Valerie’s Seeded Wholemeal Soda Scones recipe “Lots of people enjoy varied flours, seed and flavours in their breads now so I added a few more textures and tastes to this version,” says Valerie. “Add and subtract things as you fancy - it’s a very versatile recipe, but this one does feel a little healthy so you can feel good about yourself...that is until you drown it in butter, cream and jam or course!” Ingredients Makes 12-14 scones 300g/10oz plain white flour (or white spelt flour) 150g/5oz stone-ground wholemeal flour (I like Ballybrado coarse ground) 300ml/1/2 pint buttermilk

Valerie’s Oat Bread recipe

50g/2oz wheatgerm 100g/4oz mixed dried berries, raisins, cranberries or anything you like 2 tblsp sunflower seeds

“If you love the nutty taste of oats and the simplicity of a

2 tblsp sesame seeds

bread you don’t have to knead, then this bread is for you”,

½ tsp ground cinnamon and ginger

says Valerie. “It harks back to old flavours and is great with

1 tsp bread soda

a hunk of cheddar cheese and a mug of tea. It’s like porridge

1 tsp salt

on the go”.

Milk for a milk wash

She recommends trying it with sliced bananas and a drizzle

Preheat oven to 220°C/425°F

of honey for breakfast. “If you don’t eat wheat, this is a great bread for you and it

Method

keeps for almost a week too”, adds Valerie.

1. In a large bowl combine all the dry ingredients mixing them thoroughly with your hand

Makes one, 2lb loaf

2. Pour in the buttermilk, mixing with your hand in a clawlike shape to bring all the ingredients together into a slightly

Ingredients

sticky dough (depending on the brand and types of flours

175g/6oz oatmeal

you use, you may need to add or use less buttermilk, so hold

175g/6oz pinhead oatmeal

a little back)

120g/4oz oat bran

3. Tip the dough out onto a lightly floured surface and gently

1 1/2 tsp bread soda/baking soda

push it outwards with your fingers until it is about 2cm

1 tsp salt

thick, or use a rolling pin, moving it about as you roll so it

600ml/1 pint buttermilk

doesn’t stick

25g/1oz butter, melted

4. I always use a cup to cut out scones as I like the little ‘burpy’ noise it makes when you press into the dough. Dip a

Oven 180C/350F

cup or a cutter into flour and press into the dough, shaking it a bit to release the scone shape onto a floured baking tray.

Method

Loosely gather remaining dough and re-roll and cut again to use most of it up.

1. Combine all the ingredients in a large bowl and mix well.

5. Brush the tops with milk and scatter over a few more

Leave the mixture to soak for 30 minutes while you preheat

seeds if desired

the oven

6. Bake in a preheated oven for 10 mins at 220°C, then reduce

2. Grease or oil your loaf tin well and tip the bread mixture

the heat to 200°C and bake for a further 10 mins.

into it, sprinkle on a few more oats for a nice finish and bake

54

in the oven for one hour

Enjoy with jam and cream, cheese or any toppings you like,

3. Leave the bread to cool fully before cutting.

while still warm.


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Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

DelphiResort

Signature Chef

Recipes by Executive Head Chef Stefan Matz

I

deally situated in Connemara, right on the Wild Atlantic Way, the Blueway and the Western Way. Delphi Resort is surrounded by mountains in a

rugged landscape. The four star resort boasts a luxury spa, an adventure centre with over 20 water and land activities and several dining options including The Chef’s Table by Stefan Matz for a special dining experience. The Chef’s Table by Stefan Matz features an open kitchen allowing for engagement and interaction with Stefan while he works with his team to create elegant and sophisticated dishes full of flavour, celebrating the rich bounty of the lands and seas around Delphi.

buzz created by working in the catering industry. How did you end up working at Delphi Resort? I came to Connemara from Germany in 1990 for a business opportunity in a part of Connemara where we had spent our family holidays. The rest is history! Where do you get your ingredients? Most of our produce is sourced locally and regionally whenever, and wherever, possible. However some products we require to be sourced from further areas for climate and quality reasons. How has the food industry changed in recent years? Due to global difficulties recruiting staff for the industry, you can now see a larger gap between

Stefan Matz, Executive Head Chef A native of Germany, Stefan Matz has been living in Ireland since 1990 after falling in love with the beautiful landscape and coastline in Connemara. Heading up the kitchen at Delphi Resort, the pure, clean water provides Stefan and his team with top class fish and seafood while the famous mountains nearby provide the unique flavours to the lamb. Having quality food ingredients at his disposal and being able to share these with the visiting

smaller establishments, large corporate and industrial properties and so, in the years ahead, quality and standard driven businesses will become more evident. Hopefully, this will also see an increased number of micro catering establishments opening up in Ireland. Where do you like to eat out? In general I like food with a huge sense of origin, location and heritage teamed up with careful cooking skills. I like desserts with complexity and variety in their ingredients or simple, well executed classics. Have you cooked for anyone famous? Every customer is equally important. Therefore I don’t keep track of ‘VIPs’ I have cooked for. Have you any advice for aspiring chefs? To stay true to themselves and not to settle for any substandards. Quality within all ranges of

tourists is the ultimate satisfaction for Stefan.

establishments and styles of food will always be

How did you get into the food industry?

What does 2016 have in store?

I have been cooking professionally for almost 30 years. Initially, I was drawn into the industry by the

recognised and rewarded. I want to establish Delphi Resort as the premium food destination along the west coast of Ireland.

desire to work as part of a closely knitted team and the Read more online at www.gowildmagazine.com

Address:

56

Delphi Resort, R335 Tawnyinlough, Leenane, Co. Galway H91 DP08

Contact:

Tel: + 353 (0)95 42208 Email: bookings@delphiresort.com Web: www.delphiresort.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

Fillet of Beef

Roasted, Pickled and Smoked with Creamed Potatoes, Button Mushrooms and Spring Vegetables

SERVES 4

SERVES 4

Ingredients:

Method:

900 g whole beef fillet from the middle

1 day in advance:

section, fully trimmed

1.

For the pickle:

2. Cut the beef fillet lengthways into 3 long strips equal in

Boil all ingredients for the pickle for 1 minute and allow the liquid to cool again

100 ml water 25 g white wine vinegar

length and weight 3. Place and store one strip in the pickle for 12-24 hrs (in

10 g sugar

refrigerator)

15 g salt Pepper corns and bay leaf

Cooking method on the day: 1.

For the sauce: 100 g brown chicken stock 50 ml red wine 10 ml port wine 20 g unsalted butter

Season the remaining two beef strips with salt and pepper

2. Preheat large pan, add butter and seal all three beef strips gently in the butter 3. Remove one of the strips (not pickled) from the pan and cook this beef in a domestic smoker (available in fishing tackle shops) using a small amount of wood chips only

Additional Ingredients:

for 10 minutes approx. (Note: time depends on smoker,

600 g mashed potatoes, very soft, smooth and creamy

heat source and amount of wood chips used for smoking.

40 g butter 8 baby carrots

Cook to desired temperature and check frequently) 4. Cook the remaining two strips in a preheated oven at

8 baby parsnips

180C for about 5-7 minutes to your desired cooking

8 spring onions

temperature (recommended medium rare)

20 baby button mushrooms cooked in butter

5. For the sauce bring the brown chicken stock, wine and port wine to boil and reduce to ½ of original amount

“It has been and continues to be a pleasure living and working in Ireland, where we are spoilt with the superb produce available from the sea and land. ”

adding the butter last minute, keep hot 6. Remove all beef and allow to rest in a warm area for 3-4 minutes 7. Carve each beef strip into 4 equal sized pieces of beef and serve with creamy mashed potatoes, glazed spring vegetables and roasted button mushrooms

57


W W W. J U L I A D U N I N . C O M


• Restored Farmhouse with 180 years of history on a 2km sandy beach adjacent to Waterville Golf Links. • 13 guest rooms each with en suite, TV, hairdryer, tea/ coffee and free WiFi • Award winning Gourmet restaurant, with panoramic sea views overlooking Ballinskelligs Bay, serving Modern Irish & Continental cuisine, specialising in fresh seafood and local produce • Fully licenced bar serving bar snacks

Cliff Road, Waterville, County Kerry Tel. 066 947 4330 Fax: 066 947 4422 Email: info@thesmugglersinn.ie Web: www.thesmugglersinn.ie


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

WildHoney Inn

Signature Chef

Recipes by Chef Aidan McGrath

A

idan McGrath and Kate Sweeney’s Wild

How long have you been working professionally and

Honey Inn has quickly become one of the

what inspired you to get into the food industry?

food destinations in Ireland. Located in

Over thirty years - my grandfather’s kitchen garden

Lisdoonvarna – a tranquil village on the edge of

influenced me a lot. He would cook lamb’s liver pink

the Burren and the Wild Atlantic Way in North Co

and serve it with green salad leaves only. He always

Clare, Wild Honey Inn opened in 2009 to critical

said, “A good salad doesn’t need anything, just juices

acclaim. Since then, it has established itself as one

from the cooked meat!”

of Ireland’s top pub/restaurants with rooms. Within six months it was awarded the Michelin Guide’s Bib Gourmand for food and listed in the Michelin ‘Eating

What brought you to work at The Wild Honey Inn? We set up a restaurant in 1998 in Bunratty. The

out in Pubs’ guide as an inspector’s favourite. John

Burren was the key to buying the building we are

and Sally McKenna included Wild Honey Inn in the

in today in 2009. My food is influenced from living

Top 100 places to Stay and Eat in Ireland in their

in The Burren region and on Ireland’s rugged west

renowned McKenna’s Guide while Aidan was selected

coast. It is light, fresh and nutritious, and has only a

as Georgina Campbell’s Ireland Guides Chef of the

few elements on each plate. Each dish is inspired by

Year. Other awards include two AA Rosettes form

an appreciation of the best quality ingredients from

the AA Guide and a 4 AA stars rating guesthouse

Ireland’s natural larder – served simply to allow

accommodation.

the natural flavour to come through. My cooking is based on a lighter classical style – I like to call it

Aidan McGrath, Head Chef and Proprietor Aidan is the Head Chef and co-owner of The Wild Honey Inn. Aidan’s culinary career spans several years London in The Berkley, Switzerland, France and the USA. His first introduction to real kitchens was in London, The Berkeley Hotel – part of the Savoy Groups, and working at other celebrated five star hotels in the city followed. He has held numerous head chef positions both iin the UK and Ireland, including, including L’Escargot, London, Adare Manor, Muses

Bistronomy - refined bistro. What is it about Irish produce that appeals to a global market? Irish produce is prime. This is mainly due to small production levels and good animal husbandry. We need to keep it this way. Going global should not be a priority. Who has been the most well-known individual you have cooked for? It was the Queen of England back in the 80’s. It was a banquet for a special occasion. What advice would you give to aspiring chefs? Learn to cook classic french basics. Try to be the best and invest in your future.

Restaurant and 3AA Rosettes at Sheen Falls Lodge.

Address:

60

Kincora Road, Lisdoonvarna, County Clare, Ireland.

Contact:

Tel: +353(0)65 7074300 Email: info@wildhoneyinn.com Web: www.wildhoneyinn.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

Daube of Irish Hereford Beef, parsnip, roast, crisp & purée, horseradish cream Method: The day before:

Season and Seal the box cheeks in a hot pan, place in a nonreactive metal container. Ccaramelise the vegetables and garlic next and when brown add to the meat. Deglaze the pan with the wine pour on top of the meat and vegetables add herbs and marinade over night. Whip 150ml cream lightly add 2/3 tsps horseradish sauce and whip again lightly. Cover and let set in the fridge overnight.

SERVES 4

Day Two: Remove the cheeks and vegetables from the wine and place in an ovenproof dish. Boil the wine and skim off any impurities, reduce and add the jus and some more fresh

Ingredients:

thyme. Pour over the cheeks and vegetables, cover with a lid and place in a pre-heated over at 130°C for approx. three hours or until tender to touch. The cheeks will start to split

4 x beef cheeks trimmed of all silver skin by your butcher

when you put pressure on them with your finger.

(allow 1 cheek per portion) cut in two

Using a peeler, shave strips off the length of the parsnip and

Beef or veal jus or a beef stock substitute

fry until crisp and golden in the deep fryer. Drain on kitchen

Mirepoix- roughly cut 2x carrot, 2x onion, ½ x leek (best left

paper and season with salt and set aside; this gives texture

in one piece), & 5 x sticks of celery,

to the dish.

Thyme, bayleaf, salt & pepper

To cook the parsnip, cut it in half across the centre, then cut

Red wine approx. ½ bottle

the halves into baton-style cuts. Blanche (par-boil) in water

1 x whole bulb of good garlic cut in half

and salt until tender. Strain in iced water and set aside.

6/8 x parsnip peeled, and chopped 4 into small pieces,

In another pan, sweat the chopped parsnip in a pan with

reserving one for crisps and the rest for roasting.

100g of butter. Season with salt and pepper. Add water and

300g butter

cook out until very soft. Strain away the liquid, but reserve.

250/400ml double cream

Blend the root in a blender to a smooth purée, season and

Horseradish sauce

add 50/100g butter to taste and set aside until needed. This can also be done the day before if you prefer.

“This is one of my favourite cuts of beef; it has a real beefy flavour and is easy to prepare. It’s always a crowd pleaser and can be served simply as a family casserole at dinner or plated to shine as a sophisticated looking dinner party dish.”

Remove the crust from the freezer, peel off one side of the paper and cut out four squares. Place the squares in the fridge this time and the remainder in the freezer, as before. When the casserole is ready, strain off some of the sauce and reduce to a coating sauce consistency. Remove four pieces of the beef from the casserole and place on a tray. Place a square of the herb crust on each cheek and melt it under the grill. Reheat the root purée in the microwave. Meanwhile, roast the root batons in a non-stick pan in olive oil and salt. When golden brown, add some butter, allowing it to foam. Drain off on kitchen paper. Spoon a dollop of the horseradish cream and the root purée on four warm, deep plates. Arrange two pieces of cheeks on each plate - one with the crust, one without. Spoon a little of the reduced sauce over the plain cheek and place the roast parsley root around. Top with the crisp parsley root and serve with buttery mashed potato.

61


Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

FoodSnippets

Smoking Genius F

rank Hederman, a Cork native, has been smoking

Tom Parker Bowles, Andrew Zimmern, Colman

premium Irish salmon for over 3 decades at the

Andrews, Bobby Flay, Myrtle Allen, Trish Deseine,

only authentic timber smoke house in Ireland where

Claire Nash and countless other chefs, writers and

fish are hung for smoking. He has gained numerous

tourists have made the pilgrimage to Belvelly in Cork

accolades and an international reputation amongst

to see the smoke house and savour Frank’s delicious

the most sophisticated gastronomes and the world’s

food. Others, like Pierre Koffman and Bruno Loubet

food media.

have admired him from afar, inviting him to their restaurants and cooking with his food.

The New York Times compared Mr Hederman to Steinway in his craftsmanship “Mr. Hederman

Mason, sold at Harrod’s Seafood bar, and is on the

makes pianos… it is much too good for a bagel”. The

menu at Rick Stein’s Seafood restaurant. It is sold in

Financial Times said Mr Hederman ‘redefined smoked

food halls as diverse as Globus Switzerland, Wrights

salmon’. Italy’s La Repubblica described him as ‘il

of Borough Market, and our own English Market in

disegno del fumo’, the designer of smoke. A German

the heart of Cork. All year round and especially at

magazine headlined him ‘Der Rauchergenius’, the

Christmas, it travels the globe, and is the food of

smoking genius…

celebration, family gatherings and good taste.

Rick Stein, Rowley Leigh, Simon Hopkinson, Richard Corrigan, Jill Norman, Tamasin Day-Lewis,

62

Hederman’s smoked fish is stocked by Fortnum &

smokes fish, which is a little like saying Steinway

You cannot get better smoked fish anywhere in the world.


The Food Experience March 2016

SEAFOOD TRAIL Magazine

GoWild Food Magazine March 2016

Take a walk on the wild side and check out some of the Wild Atlantic Way’s seafood spots which are causing waves for all the right reasons.

One of Westport’s gems, The Quay Cottage, situated on the seafront, right beside the entrance gates to Westport House, has captivated diners for years. The front is a traditional and very charming Irish cottage but inside, the restaurant opens out to a surprisingly spacious interior. Here, the seasonally inspired menu changes regularly but always includes tempting fresh seafood. The restaurant offers special menus for Christmas events and is a consistent hit on Trip Advisor.

There’s no better way to indulge in fresh fish than catching it yourself. In the shadow of Sliabh Liag’s dramatic cliffs, under the green-tinged rock face, you can fish for your dinner in Killybegs, Co Donegal. After all that hard work, sit back and relax as Colin, skipper of ‘An Duanai Mara’, fillets your catch for you and arranges for it to be delivered to Kitty Kellys restaurant, where it will be expertly cooked for your enjoyment. After dinner, you can savour an aged Irish whiskey as your foot keeps time to the music of a Donegal fiddle.

‘Meat eaters need not apply’ is the mantra of Out Of The Blue Restaurant in Kerry. The small casual restaurant consistently attracts rave reviews by food critics and it is no surprise – the menu changes daily, depending on the catch of the day and nothing but the best will do. If there’s no fish, the restaurant doesn’t open.

“Meat eaters need not apply’ is the mantra of Out Of The Blue Restaurant in Kerry.”

The menu, given on blackboards, offers a huge variety of whatever is available from the boats that morning. Situated at the Waterside in Dingle, try it after a day visiting Funghi and his friends.

The Fisherman Seafood Bar & Grill, overlooking the Salthill Promenade is owned and operated by the O’Malley family who come from a long family line of Galway Fishermen and also run the city’s leading chain of fishmongers, also named The Fisherman. All the seafood dishes at the restaurant are prepared fresh each day from produce caught directly from the boats at Rossaveal. Boasting a floor length glass front, diners can enjoy stunning views of Galway Bay. The draped sails from the ceilings, funky decor and spacious seating create a really relaxed dining experience.

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IMAGE: FÁILTE IRELAND

The English Market in Cork is a seafood fan’s haven. The market is one of the oldest of its kind and has been trading since 1788. You will find the fresh fish in addition to fruit and vegetables and meat – ideal if you are on a self-catering holiday and feel like cooking up a storm one evening. Queen Elizabeth visited here in 2014 - food fit for a queen...

March 2016 GoWild Food Magazine

“Bono, the U2 singer has been known to pop into O’Grady’s On The Pier in Bearna, Co Galway to sample some of its fresh shellfish.”

Galway restaurateur Mike O’Grady knows his seafood. In fact, he has been running two of the city’s most popular seafood restaurants for several years that he could now possibly count Bono as a good pal – the U2 singer has been known to pop into O’Grady’s On The Pier in Bearna, Co Galway to sample some of its fresh shellfish. The quaint house is as its name suggests – located on a pier near Donnelly’s of Barna and The Twelve – two other great seafood restaurants in the village of Bearna which is enjoying somewhat of a food revival. For those seeking more of a city experience, try O’Grady’s other restaurant Kirwan’s Lane just off Quay Street in the city centre, where oysters, scallops and other fresh seafood are the order of the day. And don’t get us started on the delicious wine list.

Located in the heart of the seaside village of Strandhill in Co Sligo, Trá Bán is home some of the best views in Ireland, including The Clocháns on Innismurray Island. The menu offers an array of seafood dishes in addition to locally sourced steaks and Sligo lamb for those who are not so keen on fish. Try its Pan Seared Diver Scallop, Kattaffi Prawn, Connemara Baby Crab Cake and Lissadell Mussels with Carrot And Ginger Purée – a sure winner. Specialising in seafood and steak, the Cornstore Restaurant lies in the heart of Limerick seafood priding itself on using organic, free range and artisan producers with the restaurant’s chefs inspecting off-site premises to find the very best ingredients. This casual but lively restaurant over three floors has a New York feel with cocktails adding to the atmosphere. The fish dishes here are well worth trying out with friends.

Winner of the BIM Award last year for its fresh seafood, lobster and use of seaweed in both sweet and savoury dishes, the restaurant uses locally sourced ingredients and sustainable produce. Specialising in casual dining but with a homemade twist, Eithna’s By the Sea overlooks the harbour in Mullaghmore, County Sligo. Winner of the BIM Award last year for its fresh seafood, lobster and use of seaweed in both sweet and savoury dishes, the restaurant uses locally sourced ingredients and sustainable produce. If you are lucky enough to pay a visit when the sun is out, take a table outside and enjoy watching the lobster fishing boats come and go from Donegal Bay and the tourists heading out to explore the monastic settlement at Inishmurray Island.

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Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

Signature Chef

QC’sRestaurant Recipes by Proprietor Andrew Cooke

L

ocated in the centre of Caherciveen on the Ring

When did you first open the

of Kerry, QC’s Seafood Restaurant has been long

business?

established as the destination restaurant to

Easter 2000.

experience when visiting Kerry. The philosophy of Kate and Andrew Cooke, Proprietors, is to serve only fresh,

What is your proudest

wild Irish local fish, supplied by the family company,

achievement to date?

Quinlan’s Kerry Fish. QC’s menu features ultra-fresh

I guess realising that

seafood with a good choice of daily blackboard specials.

international tourists

Mouth-watering offerings include crabs claws and crab

wanted to come to QCs and

meat, sizzling Dingle prawns and baby squid every day.

then Cahersiveen.

Head Chef Eddie Gannon and his dedicated team have created top class dishes to suit all palates.

Where do you source your produce? Wherever possible we source it locally.

A great location for golfers looking to play the great Kerry courses at Waterville and Dooks, QCs has its

How important has the concept of the Wild Atlantic Way

own state of the art golf studio for residents and a

been to your business?

fully equipped gym to warm up in. For those with an

The WAW is an amazing marketing tool

interest in walking QCs is situated at the heart of the

encouraging tourism to the periphery of Ireland by

Ring Of Kerry with access to numerous looped walks

comparison to traditional tourist centres.

with spectacular views over the Atlantic Ocean. For the more adventerous, QCs is a fantastic place to stay if planning on visiting the Skelligs or indeed for the ever increasing popular sport of Clay Pigeon Shooting.

Who has been your most famous customer? Every diner is special but we did cook for Graham McDowell and regularly cook for Joe C Keating.

Cahersiveen is steeped in history and culture and offers easy access to the beauty that surrounds the town.

What has been the key to success in your business? It is 100% a team effort – from every aspect of the operation of the business to the suppliers and tradespeople that help us operate and everyone who visits QCs. Who is the boss? Kate...when I’m not around! QC’s is isted in the “top 25 inns in Ireland 2016”

Read more online at www.gowildmagazine.com

Address:

66

Cahersiveen, Ring of Kerry, Ireland

Contact:

Tel: + 353 66 947 2244 Email: andrew@qcbar.com Web: www.qcbar.com


Magazine

The Food Experience March 2016

March 2016 GoWild Food Magazine

SERVES 10

Lobster & Prawn Bisque

Method: Bisque 1.

Cook one medium lobster for 15 minutes, and 6 whole Dingle Bay prawns for 7 minutes, in 2 litres of salted water

2. Remove meat from cooked Lobster and Prawns, set aside and reserve shells 3. Melt 50g butter with 2 tablespoon of oil and add

“The WAW is an amazing marketing tool encouraging tourism to the periphery of Ireland by comparison to traditional tourist centres.”

reserved shells cook 7 mins 4. Add fish stock and cook for 20 mins. 5. Strain and set aside 6. Melt 50g butter, add 2 chopped fennel bulbs, one chopped Spanish onion, 4 chopped carrots, ½ bulb garlic, 3 star anise, one chilli with seeds, and half head of celery. 7. Sweat off until soft but not coloured for approx 20 mins. 8. Add 2 tbsp flour, 2 shots Brandy, cook for approx 5 mins. 9. Add 5 chopped vine tomatoes 10. Add reserved stock and bring to boil. Cook for approx 30 mins. 11. Blend and pass through a fine sieve. 12. Bring back to boil and add 2 shots of Pernod and 100 ml cream 13. Stir, bring to simmering point 14. Check for seasoning, add salt and pepper if required 15. Add in the cooked lobster, prawns and chopped chives 16. Bring back to simmering point and serve

Note: you can substitute crabmeat for lobster or prawns

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Magazine

The Food Experience March 2016

Seaweed Life Interview with John Fitzgerald

began experimenting with how to

course, everything is topped off

incorporate kelp into more of her

with a glass of elderflower and

cooking. Since then, our business

sugar kelp champagne.”

has grown to incorporate so much more than simply using seaweed

“We are especially excited for

as food – we make the effort to

the next few months as we are

teach people about its uses and

opening the National Seaweed

history as well.

Discovery Centre in May. We work with locals, third-level

C

ork-born John Fitzgerald of Atlantic Irish Seaweed produces seaweed in Kerry.

After a number of years abroad, the Irish Sea drew John back home and his interest in seaweed developed. That interest became a business and along with his wife Kerryann, the pair grow, harvest and prepare the seaweed and also teach the business of growing seaweed, its history in Ireland, and its health benefits. “Myself and my wife, Kerryann, are both from Cork city and though we both travelled throughout our lives, we always ended up here. I’ve lived in America and the UK and spent a bit of time in Dublin as well. My wife and I grew up on the Irish sea and have been fishing all our lives. After a couple of years, I started paying more attention to the seaweed. My wife then

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“Most of our business now is

institutions, schools and

focused around education. We do

companies in the area to teach

walks, tours and classes for any

about seaweed. Though eating

number of people throughout

kelp may seem a little strange to

the year. Our tours are part of

people now, seaweed has been

the Kerry Food Trail which is a

a vital part of the Irish diet for

culinary exploration of the area

decades. Not only will we teach

featuring local artisan producers.

people about seaweed as a food,

We teach how to cook seaweed

we can also teach about its history

and give our guests a taste of the

in Ireland, how it grows, how to

product. On some of the longer

harvest it, and why it is such a

excursions – they range from

great resource.”

one to five hours depending on the guest’s schedule – we show

“Though a lot of the work we do is

people the tidal pools where the

seasonal, we are busy year-round.

seaweed grows and how it is

Different variations of seaweed

harvested. At the end of the day,

become ripe and ready to harvest

people get to try the various types

at particular times throughout

of seaweed we grow incorporated

the year, so we are always busy

into different dishes and of

collecting the different strains

“Though eating kelp may seem a little strange to people now, seaweed has been a vital part of the Irish diet for decades. Not only will we teach people about seaweed as a food, we can also teach about its history in Ireland, how it grows, how to harvest it, and why it is such a great resource.”


Magazine

The Food Experience March 2016

“People get to try the various types of seaweed we grow incorporated into different dishes and of course, everything is topped off with a glass of elderflower and sugar kelp champagne.”

including the National Seaweed Discovery Centre. The Wild Atlantic Way has done a great job of bringing more foodies to us. What we have noticed is that people enjoy what a unique experience it is. They are attracted to things that are more unusual but still quintessentially when they are ready. We then

we do depends on tiny variations

dry the seaweed, which can be

in the environment that we

difficult considering our location.

cannot allow for something

The constant drizzle makes

so unpredictable to alter our

drying the kelp somewhat tricky.”

business, so we carry on!”

“The rain never stops us, though.

“The Wild Atlantic Way initiative

We always say that in Kerry

has definitely made a huge

the weather can change within

difference to our business. There

a number of minutes. We take

has been such a huge buzz

advantage of the sun when we

about it, and the timing has

have it, but have never canceled a

been fantastic considering the

tour due to rain. So much of what

new projects we are taking on

Irish. Seaweed is truly an Irish food, and we are happy to share our knowledge of it with all those coming to visit us, whether they be tourists brought in by the Wild Atlantic Way or locals simply venturing to try something new.” For more information, visit atlanticirishseaweed.com. In conversation with Olivia Collins of Food PR.

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Magazine

The Food Experience March 2016

IrishChocolatiers Raising the Bar along the Wild Atlantic Way

W

hen visitors come to Ireland, chocolate

the newly introduced

is unlikely to be on the top of their list of

seaweed and lime bar

quintessentially Irish products to seek out, but

to various truffles

perhaps it should be.

and liqueurs - are all

The Wild Atlantic Way is awash with home-grown

highest quality Belgian

best produce from near and far to create a range

chocolate as well as

of delectable treats that would satisfy the most

many local resources,

profound chocoholic.

such as the seaweed.

The art of chocolate making was somewhat lost in

Wilde Irish Chocolates

the wave of publicity surrounding other artisan Irish

also have a popular

products, like cheese and craft beer, that swept the

shop in Doolin, the

country throughout the past decade, but 2016 could

main outlet shop for the

be the year that sees small, family-run chocolate

factory, and they also sell from the Milk Market in

businesses step into the spotlight.

Limerick and various other stores and restaurants

Go Wilde Chocolates was born and reared in County

along the Wild Atlantic Way.

Clare, the brainchild of Patricia and Con Farrell, who

“We like to make our chocolate accessible for

moved to the banner county from Dublin in the ‘90s.

everybody and keep it affordable but also have the

The couple worked in the tourism industry before starting their chocolate-making business from their

best quality”, said Patricia. “We also love to experiment and local companies

kitchen at home in Kilfenora in 1997, where they

ask us to try new things - sometimes they work,

spent many days perfecting recipes.

sometimes they don’t, but we have a lot of fun trying

“We had been making jams and Christmas cakes in the business we had been working in but I had always

things - you’re only limited by your imagination. “At the factory you can taste all of the things that

wanted to open a chocolate shop,” said Patricia, who

didn’t quite work out! We have people from all over

co-owns the business with her husband Con.

the world visit the factory and the shop in Doolin.”

“Everyone said stick to what you know and we

Not too far away from the Farrell’s business, in

knew the tourism industry in The Burren and along

the most easterly point of Ballyvaughan Bay in the

the Wild Atlantic Way.

Burren, is home to Hazel Mountain Chocolates.

“Once we figured out our recipes, we wanted to scale up production but there was nowhere in north Clare to do that, so we ended up moving to east Clare.” The couple set up a

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hand-made using the

chocolatiers and chocolate-makers who use the

Established by Burren native John Connolly and his wife Kasha, the factory in Oughtmama, Bellharbour produces Ireland’s first bean-to-bar chocolate. Launched in February 2014, the couple have already received several

factory in the village

awards for their product;

of Tuamgraney where

their dark chocolate is

visitors can go and see

made using Trinitario

the chocolate being

cacao beans and raw cane

made by Patricia, Con

sugar, while Irish milk

and their three staff

from grass-fed cows

members. The array

contributes to the flavour

of products - from

of the milk chocolate.


Magazine

The Food Experience March 2016

“I worked for a multinational company before

business from the original owners in 2004 as a going

coming into chocolate”, said John, who grew up on

concern and put a a strategic plan in place to increase

a farm in the Burren that has been in the family for

sales.

over 300 years. “Having spent years studying chocolate-making around the world, returning home to the Burren it

Within a year, the fruits of the plan were evident. However, in 2010, the factory suffered serious damage in a fire and had to be rebuilt in its entirety.

seemed like the perfect location to set up Ireland’s first bean-to-bar chocolate factory - the area is

“After that, it took a long year to get set up again,

truly beautiful and inspiring. The goal was to make

but we were able to spend time refining our offering

the world’s purest chocolate and expand people’s

and realised we were, at this stage a food-tourism

experience of chocolate, while gently pushing

business and have really benefitted from the new

boundaries of tastes.”

tourism initiatives in place”, explained Colm, who

Hazel Mountain Chocolates produce their bars

runs the company with his wife Nickie, along with

in small quantities as the process is complex, John

their three-year-old son Luke who helps out by

explained.

“trying to sweep up of an evening.”

“We start with cacao beans, ethically sourced from small farms around the world. “We then begin the slow process of turning cacao

“Where possible, we use Irish ingredients, such as cream, whiskey and honey, but after that we look

into chocolate, hand sorting the finest beans and

to see where the best is available”, Colm added. “We

slow roasting them to develop the flavour, then

use Turkish apricots, Jamaican rum and French

cracking, winnowing and stone-grinding for up to

Champagne for example.

forty hours.” Chocolatiers then create a range of truffles and bars from the chocolate, using natural ingredients.

“We produce a premium chocolate and it is vital we use the best possible from the best in class producers.”

In 2015, Hazel Mountain Chocolates won both

According to Colm, sales of Skelligs Chocolates

a Great Taste award and the bronze medal in the

are split 50/40/10 percentages respectively between

Academy of Chocolate awards.

onsite sales at the factory, through retail partners

The product has since been gaining global recognition and new flavours are emerging all the

and through online and corporate sales. “Not only do we get a lot of tourists visiting our

time. Visitors are welcome at the factory and shop in

factory, but we see them as a very important part of

the Burren, open 10am to 6pm daily.

our business”, said Colm. “Failte Ireland has been

Further south along the Wild Atlantic Way, in the beautiful area of Ballinskelligs, County Kerry, you’ll find Skelligs Chocolate, run by the Healy family. Located in view of the Skellig Rocks, which have

doing a great job promoting us and the interest in the Wild Atlantic Way has also been of great benefit.” He adds that the business is “constantly evolving” and new products are always on the horizon, but that

experienced an upturn in tourism since being

ensuring that customers have “the best chocolate

featured in the latest Star Wars blockbuster, Skelligs

experience possible” is the priority.

Chocolates produces a range of chocolate bars, truffles and confectionary made using ingredients from the

It seems that is something all chocolatiers along the Wild Atlantic Way have in common.

best suppliers, both local and international. Originally from Dublin, Colm Healy bought the

Feature by Rebakah Commane

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Magazine

The Food Experience March 2016

GoWild Food Magazine March 2016

FoodSnippets

Tuscany Bistro, in gorgeous Killaloe and Castletroy S

abrina Amodeo, the entrepreneurial proprietor of Tuscany Bistro’s in Limerick and Killaloe Co

Clare, has added a couple of extra strings to her bow by developing a new salad dressing, along with a new Amodeo Balsamic Reduction. The salad dressing has been in the developing process for nine years and was developed from a secret family Italian recipe. Tangy but smooth, with perfect texture and rich colour, the Amodeo salad dressing is the ideal enhancer for salads, bruschettas and sandwiches. If you are looking for the perfect complement for Foccacia, Bruschetta, antipasto or even a garnish, then the sticky and morish balsamic reduction is the perfect choice. Both bottles are in a stunning distinctive Italian design glass bottle and will enhance any table. www. tuscany.ie

Papa’z

Smugglers Inn T

he Smugglers Inn on the Cliff Road, Waterville in Co Kerry is a great spot to stop off while en

route along the Wild Atlantic Way, with breathtaking

W

hen you visit Papaz Bistro, you’re in for a treat. Experience the wholesome, freshly prepared

quality food, all made in-house by the highly trained staff using creative combinations of spices and sauces to give mouth-watering balanced dishes. The warm and charming atmosphere will instantly relax you while attentive staff spoil you. 10 Denmark Street, Limerick.

72 72

scenery and food. Some of the many attractions to see locally include Lough Currane for salmon and seatrout, Waterville Golf links, Skellig Island, Dark Sky Reserve and Marine Awareness Centre. Hiking is hugely popular in this region, and there’s also an abundance of watersports, interesting heritage and folklore to enjoy. Excursions can be booked directly with Smugglers Inn


Marine Harvest

18/11/2013

10:30

Page 1

Marine Harvest Ireland has been producing world class salmon since 1979. The unique nature of our sites, teamed with the skill and expertise of our staff allows us to bring our award winning salmon to Call us at +353 74 91 92 820 Taste as customers Nature Intended discerning across the globe. Email: irishsales@marineharvest.com At our BRC accredited facility, we have the ability to work with our customers to produce salmon in a variety of formats to best suit the needs of their business. Marine Harvest Ireland has been class salmon Ourproducing Premiumworld Irish Salmon is since 1979. The unique naturepresented of our sites,under teamed with the skill the Donegal and expertise of our staff allows us tobrand, bring our award Silver whilst ourwinning Irish salmon to discerning customers across the globe. Organic Salmon is available under The Organic Salmon Co. brand. At our BRC accredited facility, we have the ability to work with our customers to produce salmon in a variety of formats to best suit the The quality of our products, needs of their business. supported by the heritage of our

brands makes Marine Harvest the Our Premium Irish Salmon is presented under the Donegal perfectSalmon partner to add value Silver brand, whilst our Irish Organic is available underto your seafood category. The Irish Organic Salmon Co. brand. The quality of our products, supported by the heritage of our brands makes Marine Harvest the perfect partner to add value to your seafood category.

Irish Salmon Callinus at +353 74 91 92 820 Taste as Nature Intended Excellence

Call us at Email: 074 919irishsales@marineharvest.com 2820


Magazine

The Food Experience March 2016

TarmoTulit Photographer www.tarmotulit.com

What inspires you?

areas of fine art photography for example pays very

Initially it is beauty that inspires me, in any form,

little if any attention at all to the technical side of

but mainly visual, be it a beautiful person, someone’s

things, street photography for example is all about

kind eyes or contagious smile, an interesting dish

that one single decisive moment, but when it comes

made with love and passion, incredible architecture

to commercial photography then in my opinion what

or interior design - things like that. But what really

matters most is professionalism, great technical

makes it tick for me is the light, whether naturally

execution, unique approach yet staying true to the

occurring or premeditated studio lighting, I get

brief and guidelines, and added value from the image

tingles up my spine every single time.

for the client’s business.

Do you enjoy the variety involved in your job?

What is the influence of digital technology on your

Absolutely every client varies, everyone is different and so are their needs, there are very few shoots I

photography? I love working digital, always have. Even though I

can remember which I can say were very similar.

do enjoy sometimes to grab my old film camera and

But that is absolutely OK with me, in fact I quite

work with whatever unveils in front of me, but my

prefer it that way because that is what makes my job

main interest lays with the digital. I don’t consider

interesting. I like problem solving, I like finding a

myself as a photographer in its purist sense, I rather

solution to a challenge, especially if I get to approach

consider myself an image maker. Digital offers some

it creatively.

great solutions, and comes very handy in cutting down time and production costs.

What makes a good picture stand out from the average? This one is a bit tricky to answer as the

74

Images by Tarmo Tulit

requirements are different in different areas of

W: www.tarmotulit.com

photography. How long is a piece of string? There are

E: info@tarmotulit.com

many variables and they can be different in different

P: 061-597627


Magazine

The Food Experience March 2016

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Magazine

The Food Experience March 2016

From Germany to Dingle When German native Maja Binder first visited Ireland, she was surprised by the huge availability of dairy but apparent lack of cheese in the country. Nowadays, Maja heads up The Little Cheese Shop where she produces artisan cheeses using only local ingredients ranging from milk provided by Irish farmers to seaweed collected from the shores of Donegal.

I am originally from Germany. Prior to starting my company, I trained

as a cheesemaker in Italy and Germany. I came to Ireland about 20 years ago to set up a dairy farm and create cheese. Though I grew up in Germany, I began my training in Italy when I was a teenager. After learning a bit about the trade when I was 17, I returned home to Germany where there was a large organic farm I took an apprenticeship at. It was difficult to work as a cheesemaker - it was a voluntary position and I wasn’t paid, but I learned a lot. “Afterwards, I traveled to the Swiss Alps where they make incredibly pure cheese. I learned the most wholesome method. We would milk the cows and take

76

the raw milk to the dairy, which

shop in Ireland they helped me

was just steps away, then make

a lot. It was a difficult start but

the cheese with wooden tools

I was fortunate to have loads of

in a way that is traditional and

support from grants and from

old-fashioned. It’s the real way

friends and neighbours. When

of making cheese – a beautiful

I moved here, I had to start

way, starting from the very

small. I used only a few litres of

beginning. After six years there,

raw milk to create just a small

I came to Ireland and started my

number of cheeses. Since then,

shop.”

I have expanded and business is booming.”

“My mother moved here many years ago and on one of my

“I use only local milk in

visits to her, I realised what a

my cheese. It has to be local

good place it would be to start

because it is not pasteurised

a business like this. There’s

– the milk comes in warm

lots of dairy, but not much

and is collected from only two

cheese produced here. There

milkings. Automatically, I begin

are some Irish cheesemakers in

the process of transforming it.

the midlands and in Cork, and

Creating cheese from the raw

we all know each other because

milk can require some extra

we are trying to work together

work on the farmer’s part, but I

and make things easier for one

think they find it worthwhile to

another. When I first set up

support other local producers.


The Food Experience March 2016

Food Heroes 짜 Magazine

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Magazine

The Food Experience March 2016

Food Heroes ¥ From Germany to Dingle In the past twenty years here, I

and the Wild Atlantic Way has

and blows in very strong and

have used only three different

certainly brought more tourists

powerful. The building I use

dairy farms for my milk supply.

through the area. I hope that the

as my dairy used to be a horse

My most popular seller is a

WAW can become more involved

shed and it is very exposed to

cheese with seaweed. I used to

in the route’s food market as

the elements. When it rains it is

collect the seaweed myself but

food along this area contributes

so loud I cannot hear anything

as the business has grown, I

to its overall culture.”

beyond the storm. But no matter

decided to start sourcing it from a supplier in Donegal. They

the weather, being by the “The weather is the biggest

seaside is more inspirational

collect, dry and clean it, which

challenge in living and working

eliminates some work on my

on the coast. Other than that,

than it is challenging.”

part and again, everything is

it is hard to say what particular

coming from somewhere close

difficulties I experience because

For more information,

to home.”

I have never worked anywhere

thelittlecheeseshop.ie

quite like this before. It is very

78

“Being located along a tourist

rough living and working on

In conversation with Olivia Collins

route is beneficial for business

the seaside, the wind is wild

of Food PR.


Tel: Email: Web:

+353 91 592487 dine@donnellysofbarna.com www.donnellysobarna.com

DONNELLYS OF BARNA FULL PAGE D onnelly’s of Barna is one of Ireland’s best known seafood restaurants and bars. Established in 1892, Donnellys was a thatched cottage owned by the Donnelly family and run as a bar and shop for almost 100 years.

Located just a short journey from Galway City on the picturesque coastal route to Connemara, our old style bar & restaurant is well known for good food and drink and the true “spirit of Galway”. The entire premises are cast in the traditional old-world idiom with stone,

brick and wood giving a nostalgic authenticity to the character of Donnelly’s. The bar and restaurant have a series of intimate nooks varying in size where visitors can relax, have a quiet drink, mingle with the locals or enjoy a lovely meal in a casual friendly atmosphere. With Traditional Irish music every sat night. “ Cúpla focal” is encouraged and spoken by locals and staff Donnelly’s is now one of Galway’s finest seafood restaurants attracting visitors from all over the world.

For all our menus & wine list please visit our website. Contact Us

Tel: +353 91 592487 Email: dine@donnellysofbarna.com Web: www.donnellysobarna.com Sat Nav Co-ordinates

53.251178, -9.151794


Magazine

The Food Experience March 2016

FoodSnippets

Kealy’s Seafood Bar K

ealys Seafood Bar has been family run since its inception in 1989, the year that James and Tricia Kealy, with

young family in tow, returned to James’ childhood home in Greencastle. Together, they transformed it from the pub his parents had run into the perfect site to put into practice all they had learned from their years working in the cooking and hospitality Industry. Situated in the picturesque fishing village of Greencastle, Co.Donegal, it was clear from the start that with such an abundance of freshly caught fish quite literally on the doorstep, it would make no sense to be anything other than a seafood restaurant. Now, with over 25 years in business, many things

KEALYS SEAFOOD BAR EST. 1989

ingredients, simply prepared, and best enjoyed in a relaxed

Award winning seafood restaurant located on the harbour in Greencastle Co. Donegal

atmosphere.

(Next to the Foyle Ferry and just 30 mins form Derry City)

have changed but the ethic remains the same: fresh, local

While you will still find the firm favourites on the menu – grilled John Dory, pan fried Monkfish, local oysters – the range of food on offer mixes the classic with a touch of the contemporary, the local with the global, as subtle influences

Get a real taste of the Wild Atlantic Way, with the freshest seafood and shellfish landed every day in the spectacular Inishowen peninsula

from culinary travels often make themselves known in the seasonably changing menus, but always undertaken with respect to the freshness of flavour that can only come from a kitchen working so close to a vibrant and central port. As daily as the tides, the chefs prepare all breads, sauces, dips and desserts to make sure the dining experience delivered is unique to venue in which it is enjoyed.

Food Depot F

ood Depot is run by Masterchef 2014 winner Diana Dodog and her husband, Mike. Both

strive to tantalise the tastebuds with their imaginative food creations, with each dish representingthe best of local and seasonal ingredients available. The cuisine is diverse, inspired by their travels and love of food and they bring a worldwide flavour to both Coutrtmacsherry and Clonakilty in Co Cork www.facebook.com/ FoodDepotGourmetStreetKitchen https://twitter.com/DianaDodog Tel : 085-7374437

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Tel: 074 93 81010 Email: info@kealysseafoodbar.ie Web: www.kealysseafoodbar.ie


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