Compiled by MARIE-CLAIRE DIGBY
The For Food’s Sake gang are joining forces with the organisers of the Edible exhibition at the Science Gallery in Dublin to pose the question “What Will Your Future Taste Like?”, on Thursday, February 23rd. There will be demos and food tastings, stimulating debate, and access to the exhibition. Tickets on the door (€5), 6pm-8.30pm
The buzz
Richard Corrigan @CorrigansFood: @AngelaHartnett Angela will you please check your email I need you for a trip to Ireland for 1 day in April. Ill teach you how to shoot
Grow it Yourself @giyireland: The average 14-year-old boy today is three stone heavier than their grandfather was at same age
Heston Blumenthal @hestonblumentha: Chocolate with crisp bacon? Science says youll like it
Anthony Creswell @ummera: First delivery of our smoked organic salmon, gravadlax bacon today to @JeroboamsShops at Holland Park Ave, London. Thanks @BordBia!
Follow your dream
Investing in a two-day "Start Your Own Food Business" course at The Cookery School at Donnybrook Fair in Dublin 4 could be a good investment. If you don't have an idea for your new business yet, the course aims to help you do so, as well as advising on research, business plan development and registering a start-up. If your bright idea has already struck, there will be useful information on food safety and HACCP regulations, getting your product to market, and reaching your potential customers. The course runs over two Saturdays, March 3rd and 10th, and will be given by business coach Fiona Murphy and Donnybrook Fair chef manager Niall Murphy (pictured left). The cost is €295, to include lunch both days, and the course will run from 9.30am to 3.30pm. See donnybrookfair.ie/cookeryschoolor tel: 01-6683556, ext 205
To celebrate Pancake Tuesday next week, (February 21st), 14 Limerick chefs will be making and flipping their own versions in a challenge to find Ireland’s tastiest pancake. The action will be taking place outside The Savoy Hotel on Henry Street in the city centre, from 2.30pm, and you can buy the pancakes as they’re made, with proceeds going to the Simon Community.
Yoghurt pannacotta show-stealer
Bord Bia hosted a media lunch recently to highlight the success of its Quality Assurance Scheme, which reassures Irish shoppers that the produce they are buying, if it carries the distinctive Q Mark symbol, has been produced and processed in inspected and approved Irish farms and factories. Chef, writer and TV presenter Catherine Fulvio served a locally sourced lunch, the highlight of which was her yoghurt pannacotta topped with Kilkenny-made Highbank Orchard Syrup. (which would also be wonderful with the stacks of pancakes you'll be making on Tuesday). For a list of stockists of the syrup, which tastes like liquid toffee apples, see highbankorchards.com.
Fulvio served her dessert in mini Kilner-style jars which she found in Strawbridge Furniture in Ashford. You can also buy them in Sweeney O’Rourke on Pearse Street in Dublin. Here’s Fulvio’s incredibly easy and quick recipe:
Yoghurt pannacotta
Serves 4
180ml cream
50g caster sugar
2 drops vanilla extract
1 ½ leaves gelatine
250g natural yoghurt
Highbank Organic Orchard Syrup
Place the cream and sugar in a saucepan over a medium heat. Stir until the sugar is dissolved, then bring to the boil, and removing from the heat. Add the vanilla extract. Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream. Whisk until dissolved. Add the yoghurt and whisk until smooth. Strain the mixture through a fine sieve and divide between four ramekins or wine glasses. Cover with clingfilm and chill for at least three hours. To serve, top with a drizzle of the syrup.
