To Taste: Cloonconra Cheese
On James Gannon’s Roscommon farm they say that ‘yesterday’s grass is tomorrow’s cheese’. The milk they use to produce their fresh, soft farmhouse cheese is very special indeed. It comes from a native organic herd of rare Irish Moiled Cattle with the distinction of being the only dairy herd of that particular breed in the world. The resulting Cloonconra Cheese is a healthy source of protein and omega fats with a delicious subtlety and richness that works best with bold flavours. Modelled on ancient Irish and Italian recipes, this gorgeous cheese is now available via Dublin stockists Honest2Goodness, Sheridan’s and Clontarf Wines.
To Learn: Autumn Workshops at the Fumbally
As the season turns there’s plenty to look forward to at the Fumbally where they’ve put together a very impressive programme of educational workshops, talks and events. Topics at the inaugural Autumn Series encompass themes of community, sustainability and health on subjects as diverse as wild food foraging, aquaponics, beekeeping and fermentation. There’s a terrific lineup too, so expect knowledgable and informative contributions from the likes of photographer Shantany Starick, chef Angus Denoon and seaweed expert Prannie Rhatigan. With something to interest everybody, the Autumn Series runs at the Fumbally until the end of November. To view the full programme and book tickets visit www.thefumballystables.ie or see our interview with Aisling Rogerson for more.
To Cook: Japanese Food Made Easy
Following a three year stint studying Japanese and International marketing in DCU, Tipperary woman Fiona Uyema followed her passion to Japan where she enjoyed many happy hours learning more about Japanese cuisine from the enthusiastic locals. On her return to Ireland Fiona documented her experiences in a blog, and recently launched “Japanese Food Made Easy” a colourful cookbook filled with recipes that can be easily prepared in any home kitchen. For those interested in learning more, a series of practical cookery demonstrations are planned this month at the Miele Gallery in Citywest. For details and dates see www.fionauyema.com
To Feed: FEED
FEED is a new lunchtime venture from Shane Ryan that encourages Dubliners to beat the lunchtime blues by eating well with a conscience. The Drumcondra based company has devised a series of seasonal salads reflecting the availability of fresh ingredients, prepared each morning for lunchtime delivery to the city’s offices. At €5.50 per 180gm portion FEEDs can be ordered for delivery to your desk via aloha@eatfeed.ie And the conscience part? For every FEED purchased the company provides a meal to one of the world’s poorest children through its charity partner Mary’s Meals. For more visit www.eatfeed.ie
To Book:
Christmas at the Dylan
It may seem a bit early yet to start talking about Christmas, but those planning a yuletide break will be delighted to learn that the Dylan hotel remains open for the first time ever this year. Their festive offering includes a welcome mulled wine reception with fireside canapes in the Library on Christmas Eve followed by classic movies on the heated terrace. On the day itself enjoy a delicious seasonal lunch courtesy of chef Mark Bodie, after which there’s the prospect of post dinner drinks, classic board games, Christmas cocktails and casino style games to be enjoyed. Packages start at €249 per person per night. For more see www.dylan.ie
Words: Martina Murray
