Real Bread Ireland is a grouping of the very finest Irish craft bakers determined to promote the traditional values of real bread.
Made with nothing but flour, water, salt and the hours of time needed to properly prove the dough before baking and with absolutely none of the hidden additives that keep those industrially-produced sliced pans ‘fresh’ for weeks at a time!
Beginning last January with just five members, the group now numbers over 30 and is celebrating Real Bread Ireland Week (Oct 4-10) with events all around the country open to the public ( www.realbreadireland.org ).
Food on the Edge (Oct 19/20) is a two-day symposium, organised by Aniar restaurant owner JP McMahon with the sterling support of Failte Ireland, it is a gathering of top international and Irish chefs and food leaders who will debate the ‘Future of Food’, taking in all the cultural, social, environmental and educational aspects with each speaker given a 15-minute slot in the splendid Spiegeltent venue, in Eyre Square, in the centre of Galway. ( www.foodontheedge.ie )
FINE GOOD AND WINE
An original of the species, the Kinsale Gourmet Festival (Oct 9-11) always promises a splendid weekend of fine food and wine, more so than ever in a much rejuvenated local restaurant scene, many offering a five-course Taste of West Cork menu.
Long-time supporter, the late Derek Davis, will be sadly missed but the show will go on, including the All-Ireland Chowder Competition and the Mad Hatters Taste of Kinsale walking (and eating and drinking!) tour.
The Menu was recently found in need of some old-school culinary comfort yet delivered with fast-food alacrity to be consumed with a winsome young Burgundy in front of a roaring fire.
The solution was a simple green salad and a couple of Skeaghanore Confit Duck Legs, sautéed for just as long as it took to chip and fry fine local spuds, yielding a lovely crispy skin and delicious slivers of umami-rich, glistening dark duck meat tumbling away from the bone. www.skeaghanoreduck.ie
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