Puddings not for sharing -Not everyone likes Christmas pudding, and even for those who do, it's a difficult dessert to present in a stylish and attractive way. Which is why there has been an enthusiastic welcome for the individual puddings made by Florrie Purcell of Scullery Fine Foods in Nenagh, Co Tipperary. The single portion puddings, handmade in small batches, come in boxes of six (€14) and in a gift cannister containing four servings and a jar of brandy butter (€18). You'll find them in Dunnes Stores and delicatessens countrywide. "I do a lot of craft fairs and Christmas markets, and people were always saying to me: 'I love Christmas pudding, but no one else in the house eats it', so I came up with the idea of the mini puddings," says Purcell, who also makes a range of sauces, relishes and condiments sold under the Scullery Fine Foods label.
Never cooked a turkey? Never fear
Never cooked a turkey, and dreading the whole palaver? Fed up with traditional fare and looking for inspiration? Tackle these and other seasonal culinary dilemmas in forthcoming classes at three new cookery schools, at Howth Castle in Co Dublin (pictured below), The Tannery restaurant in Dungarvan, Co Waterford, and Lisloughrey Lodge in Co Mayo.
Christmas in Italy is the subject of Christine St Lawrence's class next Wednesday evening at Howth Castle (7pm-9.30pm, €80, www.thekitcheninthecastle.com). In Dungarvan, Paul Flynn promises to spice up your menu for December 25th at a full-day class entitled "Alternative Christmas" in his new cookery school next Saturday (10am-4.30pm, €150 including lunch, www.tannery.ie). Or you can opt for total immersion (and a spot of pampering) at a two-day course on Christmas entertaining, with chef Wade Murphy, at Lisloughrey Lodge in Cong, Co Mayo on December 1st and 2nd (€495 sharing, €575 single, for a two-night stay with breakfast, lunch and dinner each day, (www.lisloughrey.com).
A family affair
The food business is booming in Castlebar, Co Mayo, where the McMahon family, mother Ann, daughter Colleen and son Aran, recently opened a second branch of Cafe Rua. The new shop (above) combines a delicatessen and wine shop on the ground floor, with a gallery and cafe above. The deli is managed by Siofra Kelly, who has put together a great collection of local produce, including Stephen Gould's mixed leaves, Clarke's organic smoked salmon, Carrowholly and St Tola goat's cheeses, Noodle House pastas and jams, Blakes chocolate and Fior Uisce mineral water, which feature in their "Best of the West" hamper. Ann McMahon is a professional chef who set up the original Cafe Rua more than a decade ago and now runs front of house for the businesses, along with her daughter Colleen, a former florist who previously managed Paula Pryke flowers in Liberty of London. Her son Aran studied economics before joining the family business, where he is responsible for the kitchens and the menus. The original Cafe Rua is at New Antrim Street (094-9023376) and the new branch is at Spencer Street (094-9286072).
Chefs vote for their favourites
Food industry gongs are increasingly numerous these days, but those awarded by Euro-toques Ireland, the community of chefs, have particular resonance. The 2008 winners have been revealed as Green Saffron, spice merchants from Midleton, Co Cork; James McGeough, butcher, for his air-dried, cured and smoked meats; Cloonacool Arctic Char, a native Irish fish being farmed biodynamically in Sligo; and Waterford's blaa bakers - M&D, Hickey's, Harney's and Barron's - four bakeries that still make the bap-style roll that is unique to the city. Henry O'Neill of the Restaurants' Association of Ireland was the recipient of a special contribution award.
mcdigby@irish-times.ie