Food

Food File: SuperValu launches food project and delicious Greek olive oil

Chefs Ross Lewis Italian Luciano Tona to delight at House of Peroni pop-up

Risotto Asparagus risotto three ways with parmesan sauce, fish ragout and hard-boiled egg sauce on the Ross Lewis Luciano Tona House of Peroni menu

Marie Claire Digby
Fri Apr 29 2016 - 07:25

GOOD FOOD KARMA PROJECT HAS SUPER TEAM BEHIND IT

SuperValu’s Good Food Karma project has enlisted a strong team to support the work begun last year by chef Kevin Dundon and Gaelic footballer Bernard Brogan aimed at getting people cooking from scratch in their homes more often, and occasionally in a more adventurous way.

Chef Martin Shanahan, writer and food stylist Sharon Hearne Smith – whose second no-cook cookbook is due on shelves this summer – the Happy Pear twins Stephen and David Flynn, Leinster rugby and Dublin GAA nutritionist Daniel Davey, athletes David Gallic and Anna Geary, and a gang called “the foodies”, restaurateurs Conor and Marc Bereen, Duncan Maguire and Ciaran McGonagle and mixologist Federico Riezzo will be sharing recipes at supervalu.ie and turning up in store too.

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Rob Krawczyk and his father Frank: will be sharing some of the secrets of the charcuterie processes at Tankardstown on Thursday, May 5th at 7pm

TASTY GREEK OLIVE OIL ARRIVES IN DALKEY

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Maria Achtida, an Athens-born architect, came to Dublin originally to study environmental resource management at UCD. Now married and living in Dalkey, she inherited her grandfather’s small farm in Messologhi where she makes really excellent olive oil with the fruit of the farm’s 220 trees.

The oil has a “fresh, fruity aroma, is low in acidity, and tastes fruity and spicy,” Achtida says. “In Greece this type of oil is called ‘agourelaio’ and is perfect to use over salads, fish, cheese and fresh bread.” It is cold pressed and unfiltered, and absolutely delicious.

The 220 trees yielded 400 litres of oil last winter, which Achtida shipped back to Dalkey and bottled herself. Unusually, she opted for clear rather than opaque glass for her 500ml bottles. “I wanted people to see and enjoy the fresh green hue that is a characteristic of this early harvest oil as part of the experience.

The 500ml bottles cost €20 and can be bought online at 220trees.com and from Thyme Out in Dalkey.

PERONI POP-UP

Chef Ross Lewis of Chapter One and his Italian chef friend Luciano Tona will be setting up kitchen at the House of Peroni pop-up at Dame Lane in Dublin 1 (May 19th-21st and May 25th-28th).

Collaborators in Osteria Lucio in Dublin’s docklands, the pair will cook a five-course menu served family style and accompanied by Nastro Azzurro cocktails, on selected nights. There will also be mixology sessions, an espresso workshop, film screenings and a brunch – all bookable at thehouseofperoni.com. The multilevel space with bars, creative spaces and a rooftop terrace, does not require a booking.

FATHER AND SON TO REVEAL CHARCUTERIE SECRETS

Frank Krawczyk , one of the founder members of the Slow Food movement in west Cork, is an expert at making charcuterie, and his son Rob (below), head chef at Brabazon restaurant at Tankardstown House in Slane, has inherited the skill.

He has built a shed specially for curing and making charcuterie for the restaurant, and father and son will be sharing some of the secrets of the processes at Tankardstown on Thursday, May 5th at 7pm. There will be lots of charcuterie samples, and gin tasting too.

Tickets are €30 and the event is part of the Boyne Valley Food Series, see boynevalleyfoodseries.ie