Tag Archives: wild food
We need to talk. I haven’t been blogging much in recent weeks. I feel I need to explain.
You might think it’s because I’ve been busy off living my life, not giving you a second thought. But quite the contrary. It’s not me I’ve been thinking about, it’s you. Or to be more precise, your food.
Yes, the future of your food has been quite the recurring theme in my offline life of late. Read the rest of this entry
WHAT? The inaugural Wild & Slow Festival, heralded by organisers as “Europe’s largest wild food harvest market”. An ambitious claim, but this is an ambitious event. The result of months of very careful planning (see below) will be a wild harvest market, two days of wild food workshops and a Slow Food/Wild Food Dinner celebrating Wicklow’s Harvest on Saturday night.
WHEN? 19 & 20 November 2011
WHERE? BrookLodge Hotel, Macreddin Village (just outside Aughrim), Co Wicklow Read the rest of this entry
WHAT? ‘The Queens go Wildside’ at Body & Soul, an open-air midsummer feast for fifty set in the heart of the forest.
WHEN? This coming Saturday 18th & Sunday 19th in Ballinlough Castle.
WHY? The Queens of Neon are a creative collective who have been poking their fingers in various pies in recent years, including the Dublin Flea Market and Body and Soul at Electric Picnic and Ballinlough Castle. Read the rest of this entry
Are Irish restaurants up the swanny?
That’s what we’ll be asking our panel at the next For Food’s Sake event, which is going to kick off at 7pm on Thursday 26 May in The Sugar Club, Leeson Street, Dublin 2. Read the rest of this entry
If it was an insect it would be a bumble bee. If it was a sound it would be a big brass band. If it was a colour it would be the sunshine yellow of sand buckets on the beach. And if it was a game it would be tennis, played on a grass court in the shimmer of high summer.
What am I talking about? Gorse, of course. Read the rest of this entry
Though their simple beauty means they might need little more than a suitable salad to adorn, the subtle flavour of wild garlic (or Allium ursinum) makes it a versatile friend in the kitchen. Use it in warm salads or pastas, gnocchis or risottos in place of its more fiery sibling, the cultivated allium sativum. Its perfume lends a summer scent to soups for those cooler evenings – just remember to respect its delicacy in the cooking as in the harvesting, and handle it gently to preserve its promise. Read the rest of this entry