Food news with Joe McNamee

The Menu is, naturally, swathed in green this weekend, raising a glass to the Oul’ Sod and all who eat in her, recalling another splendid celebration of fine Irish produce and producers last week in Restaurant Patrick Guilbaud for the Irish Food Writers’ Guild’s annual awards beano. 

Discussions on the future of the food industry, featuring more than 30 experts, will form a new addition to next week’s Bloom Festival in Dublin thanks to the Grow It Yourself movement.

The Irish Food Writers’ Guild announced the annual selection of the best of Irish producers and food heroes.

I AM frantically whisking my sabayon (egg yolks, sugar, wine) over a hot bain marie but it absolutely refuses to thicken. “Come on, guys, you need to finish this now!” barks Ann!. Sebastian, my cooking partner, isn’t happy. “Did you prick the bottom of the tarts before putting them in the oven?” I have easily baked a thousand tarts in my life up to that point. It’s straightforward, I know the drill. I flush. “Christ, I forgot!” Ann comes over to investigate. “My sabayon won’t thicken,” I wail. “That’s because the pot isn’t properly over the induction ring,” says Ann.

Trust has become a key ingredient in food production in Ireland, according to the Irish Food Writers’ Guild.

THE threat posed to Irish food firms by rising costs and the difficulties engulfing the economy was high- lighted recently by the Irish Food Writers’ Guild (IFWG).

THEY’RE the cream of the crop.