- NEWS
10% tax on junk food to tackle obesityA 10% tax on fizzy drinks, sweets, biscuits, crisps, and chocolate is to be recommended to the health minister as a way of tackling the country's soaring obesity problem.
Prayer vigil for fine weather as farmers queue for fodderA 24-hour prayer vigil for fine weather has been held on the Kerry-Cork border.
- WORLD
How Star Trek predicted the futureWHEN Star Trek creator Gene Roddenberry first dreamed up the concept of a television show based in the unexplored universe of Outer Space in 1964, the world was a very different place.
BIG READ: A week in the online terror worldMichael Moynihan on his week in the online terror underworld.
- BUSINESS
IBRC delays loan valuations, saleThe valuation and sale of IBRC loans has been pushed out by six months to November and December of this year.
The smart money is always on SeánFounded four decades ago, its annual turnover is now €2bn.
- SPORT
The Terry Reilly Interview: The Godfather of GalwayOver the course of almost half a century, Liam Sammon has been in service to Galway football. Now he hopes a new generation can restore county pride.
Super Blues keep double in sightsJoe Schmidt's side won their third European trophy in successive years and gave Connacht reason to celebrate also as the Westerners gained entry to next season's Heineken Cup courtesy of their neighbours to the east.
- LIFESTYLE
Perfume for summer: Let in the seasonal lightYOUR wardrobe isn't the only thing that needs updating once the barometer starts to rise.
You’re not gay. You’re in a bromance. Did you cry with your buddy while watching Fergie say farewell at Old Trafford?
14-17C
Live Blogs
- We have no upcoming events at the moment. Please check 'Recent Events' tab for past events
Latest ShowBiz
Social media at the heart of Irish food world
Baking, blogging and foodie facebooking
The Menu with Joe McNamee
The Menu can often be espied dispatching messages of great import, otherwise known as Tweets, mostly of a culinary nature, for social media is at the heart and soul of the Irish food world. For those wishing to educate themselves , be it tweeting, blogging or facebooking, Foodie Bonanza at World Social Media Day, on Jun 30, in Cork’s Rubicon Centre, in Bishopstown, will be unmissable. All are welcome to a series of workshops on food blogging, styling and photography. Bring a baking sample for an old-fashioned garden style competition, with Cork food blogger/author Lilly Higgins (Make, Bake, Love) one of the guest judges. Bake sale proceeds go to Cork Penny Dinners charity. worldsocialmediaday2012cork.wordpress.com A taste of Turkey at Bia Sásta
In another life, in another country, The Menu had a debilitating weakness for Turkish food, especially strong sweet coffees and chewy, bitter almond pastries, acibadem kurabiyesi. Bia Sásta, dedicated to bringing together and supporting local food-lovers, producers, chefs and retailers are organising a (kebab-free!) night in Blarney’s Half Moon Café, at 7.30pm on Jun 28. Learn all about Turkish food culture and traditions while scarfing down five courses and a drink for €25 pp. Booking via biasasta@hotmail.com
Shtrapping summer cooking schools
In his youth, long before terms such as ‘shtrapping’ and ‘shtrong’ were employed to describe The Menu’s corporeal being, he was on the cusp of fading away to nothing. Why? Because The Menu was a culinary illiterate. Oh, how he would have longed for some of the tuition available to younger would-be cooks from various establishments around the country during the summer holidays. Can you imagine, ‘losing’ the progeny for hours and, THEY make the dinner! Check out: Brennan’s Cookshop, in Cork (www.cookshop.ie); Umnumnum Cookery School, Ballincollig (www.umnumnum.ie/kids); The Tannery, Dungarvan, Co Waterford (www.tannery.ie/july_2012_courses.html) Buttercup Farm, Croom, Co Limerick (www.buttercupfarm.ie/cook.html); The Village at Lyons Cookery School, Celbridge, Co Kildare (www.villageatlyons.com/cookery_school); Source, Sligo (www.sourcesligo.ie/cookery-courses.html).
Today’s Special
Whenever a less-than-flush Menu still fancies putting on the Ritz, his first port of call is O’Mahony’s Butchers, in Cork’s English Market, for their very fine Bavette (flank) steak, as features in your typical French ‘entrecote et frites’. One glance at The Menu’s hangdog countenance and an ample portion comes across the counter — and with chunky change from a fiver! Back home, said bavette is allowed come to room temperature wearing nothing but a lick of good olive oil and freshly ground black pepper. A sprinkle of sea salt, 30 seconds each side on a searing hot grill pan, and then five minutes to catch its breath. Meanwhile, The Menu, dressing a green salad, crisping chips, swigging back Burgundy and anticipating that first, juicy mouthful of beef with the pink heart, counts himself richer than Croesus.