What's cooking in Kildare?Kildare may be best known to the equestrian community as the Thoroughbred County, but it is rapidly becoming a hotbed of activity on the food front, with some truly excellent new food products emerging.
Next Sunday, Finbarr Higgins, executive head chef at the K Club, hosts a gathering of local artisan producers, restaurateurs and chefs, in the walled gardens of the estate, for Taste Kildare. There will be lots to keep children amused - fishing, golf, horse-riding and face-painting - while the adults can sample the fare produced by participants, including the unveiling of a brand new cheese, from Castlefarm in Athy. There will also be cookery demonstrations and a duck race on the River Liffey. The event runs from noon to 5pm, and parking will be available at the Smurfit Clubhouse.
We've got Taste:News just in from the Great Taste Awards 2008, for food products made in the UK and Ireland, reveals that Ireland claimed 14 of the 72 three-star golds, presented to the makers of products the judges considered "faultless". Java Republic claimed three for its espresso coffees - Blue Earth Organic Fairtrade, Bluebird and House Blend. Avoca took two, for lemon curd and mushroom soup. Irish meat products also scored highly, with three-star golds going to Mitchelstown black pudding; Gubbeen Farmhouse unsmoked ham; Clonakilty oak-smoked rashers; Curraghchase free-range streaky bacon; Oliver Carty organic loin of bacon and The Butler's Pantry lamb tagine. Áine's Chocolates were successful with caramel fudge sauce, while En-Place Foods won with balsamic and apple reduction. Mossfield Organic Farm's mature Gouda-style cheese was the top Irish cheese. These winners, selected from 4,753 entries, go forward for the supreme championship: results will be released on September 8th.
Picnic with the stars:Beat the queues - and indulge in a bit of satisfying one-upmanship at the Electric Picnic music and arts festival at the end of the month - by pre-ordering gourmet picnic baskets from the Harvey Nichols Foodmarket. You can compose your own menu from the shop's deli and wine shop and have it delivered to the venue in Stradbally at a prearranged time, complete with coolbox, napkins, cutlery and disposable plates. Or, for the ultimate in picnics, meet up with chef Thomas Haughton to select a gourmet meal to-go from the First Floor restaurant menu and have it delivered to your Bohemian Bivouac tent, complete with chandelier, antique rugs - and double bed, of course. The picnic hampers can be ordered up to 48 hours in advance at 01-2910488. www.harveynichols.com
