The menu: Taking responsibility for food
Open to any individual, business, organisation or project bringing a heightened sense of social responsibility to their involvement in the Irish food world.
Typical examples could include local community garden or food education projects, such as the Niche project in Hollyhill, Cork, or an ethical food entrepreneur such as Cork-based business, My Goodness.
The truly inspirational Bia Bank organisation, re-distributing food designated as waste to deserving organisations all over the country, would most definitely be The Menu’s tip for the top prize.
Unlike the IFGW’s nationally respected annual food awards, nominated solely by the Guild’s members, member of the general public can nominate before July 31 with more information available online ( www.irishfoodwritersguild.ie/social-responsibilty.html ).
While many of us enjoy delicious foodstuffs from around the globe, our pleasure often comes at a cost to native producers elsewhere and the environment as a whole.
An international campaign aimed at addressing some of those issues is being supplemented by a photo competition asking entrants to share their vision of a better and more sustainable food supply chain.
Pictures can be uploaded (until July 3), and supported online thereafter with the 20 most popular images in line for the top prize of a weekend trip for two to the Expo Milano 2015, in October. ( www.supplychainge.org & www.expo2015.org )
An afternoon lolling around in the sun, sipping fine beers and eating the in-house Pompeii Pizza sounds like the acme of civilisation to The Menu so he’ll be popping along to The Franciscan Well Summer Fete (July 3-5), a festival of summer beers and ciders with some alluring brews. ( www.franciscanwellbrewery.com )
The Cork-Kerry Food Forum opens to the public tomorrow afternoon (June 28) in Cork’s city hall and is well worth a visit to catch some of the finest food producers in Ireland who’ll be retailing their wares ( www.foodforum.ie ).
Meanwhile Dublin’s Cliff Town House are dispensing with afternoon tea in favour of ‘Afternoon Sea’, on St Stephen’s Green with delightful menu of seafood savouries, including splendid Harty’s Oysters and a good old lobster bisque ( www.theclifftownhouse.com ).
Wagamama are celebrating 10 years in Cork with a family fun day also tomorrow including face painting, music and two free kids meals with every adult main course. ( www.wagamama.ie )
It’s more than a year since The Menu first encountered Spice Devil Shakeel Jeeroburkan, marveling greatly at the Mauritian’s enthusiasm and, ever since, has been receiving regular tasting updates as Shak set about bringing his authentic renditions of traditional Mauritian spice blends to market.
Reflecting the multi-cultural influences on Mauritian cuisine — primarily Indian, Chinese and French — and milled from good fresh spices, the blends are splendidly and subtly balanced.
Winner of Best New Product at the recent Listowel Food Festival, Kari Tropical, lays a wonderful foundation for a sublime potato and pea curry but The Menu greatly enjoys adding a mere dab of the Daube Tropical to his Irish Stew, just as the beef is browning — only a smidgeon, mind you, not to change the entire tenor of the dish but just enough to elevate it to another dimension. ( www.spicedevils.com )
Brugse Zot beer, 6% ABV; 330ml — €3.69
Stockists: SuperValu, The Counter, Letterkenny; Whelans, Wexford Street
Brewed in the heart of the ancient city of Bruges in Belgium by De Halve Maan, a family-owned brewery which has been operating since 1856.
Due to the historic nature of Bruges the family are currently crowdfunding a pipe to transport the beer to their bottling plant to save on traffic through the old city.
Zot is a top-fermented Belgian blonde ale and there is also a slightly sweeter brown “dubble” version.
Golden in colour with a frothy head and light clean malt aromas. Rich and soft on the palate with some spice and tropical flavours and a lingering lemon freshness.
