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Wildwood Vinegars launches New Limited Edition Four Seasons of Wildwood Gift Box

Competition is Now Closed - Winner is Eleanor Mathews.
(But you can still read on to find out where to purchase some...)


Fionntán Gogarty, of multi award winning Wildwood Vinegars, has just announced the release of a brand new Limited Edition Gift Box. And you can WIN one of them, right here!


The Limited Edition Four Seasons of Wildwood Collection

The beautifully presented Balsamic Vinegars Gift Box is called The Four Seasons of Wildwood Collection and each Balsamic vinegar is flavoured with Fionntán's own foraged ingredients from the four seasons - Spring, Summer, Autumn and Winter. 

The Four Seasons of Wildwood Collection is only available to purchase online through Husseys Farm Shop (click here) Priced at €85 each with Free Delivery in the greater Dublin area and a €10 Delivery Charge outside Dublin. 

The collection is Limited to only 365 sets, each unique box also being hand-numbered by Fionntán. 

The gift set contains 4 Bottles of his internationally celebrated Balsamic Vinegars (none of which have yet been released to retail shops) including previously unreleased flavours and two unique 6-year-old Barrel Aged vinegars. 


Take a look at this super Gift Idea for yourself or someone special!


The four flavoured Balsamic Vinegars in the gift set are:

Wild Elderflower & Wild Rose Petal

Wild Mountain Thyme & Fuchsia Blossom

Oak Barrel Aged 6 Year Old Wild Blackberry 

Oak Barrel Aged 6 Year Old Wild Elderberry & Star Anise 

The presentation box is filled with the dried foraged fruits, herbs, nuts and seeds that are used to create Wildwood Vinegars unique and much-loved flavours! Also included is a packet of dried Bee & Butterfly Seeds that you can sprinkle around your own garden or window box to create your own mini wild flower garden.


WIN a Limited Edition Four Seasons of Wildwood Gift Box!

Fionntán has kindly given me one of these beautiful Gift Sets to offer as a Competition Prize to one very lucky winner!

All you have to do to Enter is SHARE THIS POST to your social media with a comment and the hashtag #WinFourSeasonsOfWildwood

You must use this hashtag to be entered into the competition. 

The Winner will be picked from across all social media channels and will be announced on Monday 30th November 2020.

And don't forget, The Four Seasons of Wildwood Collection is limited to only 365 sets is only available to purchase online through Husseys Farm Shop (click here) Priced at €85 each with Free Delivery in the greater Dublin area and a €10 Delivery Charge outside Dublin.

Get yours now and good luck!

Zack

New Seafood Suppers at Home by Niall Sabongi and Chef Mickael Viljanen

This is the food delivery service that seafood lovers have been waiting for! Seafood Suppers at Home by Niall Sabongi and Chef Mickael Viljanen. A new collaboration brings the best of seafood and shellfish to your door, ready to enjoy. 



Niall Sabongi, of Sustainable Seafood Ireland & Klaw Restaurants, has called in his friend and two Michelin star winning chef, Mickael Viljanen. Together they have devised a weekly menu of delicious dishes that they love, delivered to your door, nationwide.  All the ingredients are prepped and ready to use. Follow the simple instructions to cook and assemble, and dinner is on the table in no time.


Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/

Making the most of Sabongi’s passion for seafood and unrivalled access to the best of the sea’s bounty , and Chef Viljanen’s culinary creativity, this limited time collaboration is not to be missed.

Each meal will feed to 2 to 4 people, including a dessert to share!  There will be 2 options: 

  • The Midweek offering, priced at €35 
  • The Weekend offering, priced at  €69


Seafood Suppers at Home BOUILLABAISSE

This Friday (6th November), the first dish is a Deluxe Fish Pie, with truffled lobster, turbot and sole, with vin jaune potato (Dublin only trial).

Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/

The midweek dish the following week is a Monkfish and Crab Curry followed at the weekend by a classic  ‘Bouillabaisse Marseillaise’ with braised fennel, saffron potatoes, rouille, croutes and gruyere. There will also be the option to add starters, desserts, sides, wines etc. The food is quick and easy to heat, plate and serve.

Seafood Suppers at Home MONKFISH CURRY

Order by Tuesday for the Wednesday mid-week meal, and by Wednesday for the Weekend option, delivered Friday. (Nationwide delivery orders from this Sunday 8th November for the following week)

Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/

“This is an exciting way to showcase how delicious and versatile our seafood and shellfish can be. Since March we’ve opened new fish stalls and taken our Salty Buoy Truck on the road. We’ve met so many new customers and this is a great way to encourage more people to embrace our wonderful seafood and shellfish. This is all about two good friends, cooking up all their favourite seafood dishes that they love and miss,” said Niall. 

Seafood Suppers at Home SEAFOOD PIE

Catch up too on The Salty Buoy Food Truck and Sustainable Seafood Ireland

Niall Sabongi’s food truck, The Salty Buoy, is based at The Red Stables Farmers Market in Clontarf on Saturdays from 11am to 4pm and at Herbert Park Farmers Market on Sundays from 11am – 4pm. When lockdown ends, they are hoping to return to their week day home of Roe & Co Distillery, where you can enjoy their beautiful seafood dishes alongside some gorgeous whiskey cocktails. They have begun to take booking for Christmas outdoor corporate lunches during December, a Covid conscious alternative to traditional corporate Christmas lunches . 

Follow @SaltyBuoyTruck on Instagram and Twitter for updates on locations.

Fresh Fish and Seafood is also available for delivery nationwide via the website https://sustainableseafood.ie/ offering a wide range of white, flat, prime and oily fish, as well as shellfish and smoked fish.  Currently SSI are focusing on only selling 99% Irish seafood.


Each Saturday from 11am to 2pm there is an open door Fish Market at SSI HQ at Willsborough Industrial Estate in Clonshaugh, Dublin 17.

In addition, they run Fish Markets across Dublin at the following locations :

Fridays & Saturdays    9:30 - 2pm         Airfield Estate Farmers Market, Dublin 17

Friday                             10.30am-3pm     The Fumbally Stables, Dublin 8 

Saturday                          10am – 4pm       The Red Stables Farmers Market, St. Anne’s Park, Clontarf

Sunday                             10am – 4pm      Herbert Park Farmers Market, Ballsbridge, Dublin 4 


Keep up to date with the two lads on Social Media:

Instagram: @NiallSabongi  and @mickaelviljanenchef 

Twitter:      @NiallSabongi and @Stove28  

Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/ 

Éan Bakery, Restaurant and Wine Bar Takes Flight in Galway

Enda McEvoy and Sinead Meacle, the husband and wife team behind Galway’s sustainable Michelin-starred restaurant, Loam, have just opened Éan (meaning 'Bird' in Irish), an innovative new 56-seater bakery, restaurant & wine bar - on Druid Lane in Galway, which occupies the same building as the city’s prestigious Druid Theatre Company.



Due to current Level 5 restrictions, and in the interests of public safety, Éan will initially open for takeaway only with shortened opening hours and a limited menu of artisan bakes and sandwiches. Once restrictions are lifted and it’s safe for diners to sit in the restaurant, the full menu offering at Éan will consist of an array of artisan bakes and pastries created daily by Pastry Chef Lauren Goudeket, of Loam, served alongside seasonally-inspired breakfast available until 11am, lunch and wine bar dinner dishes by Head Chef, Christine Walsh, formerly Sous Chef at Loam, who will produce many of the pickles, ferments and charcuterie that feature on the menu in-house.


Christine Walsh, Head Chef at Éan, in Druid Lane, Galway

Head Chef Christine Walsh said: “I can't think of any other way for me to work with food other than with the seasons and to utilise each product as much as possible in the most sustainable way I can. This will be very evident in Éan’s menus. I just want to make delicious food. Éan is going to be somewhere you can go and either grab some good breads, pastries and coffee, or come a little later in the evening and chill out enjoying nice wines, listen to good music and eat tasty plates of food. Sure, what else would you want?”


Delicious daily baked breads and pastries will include the likes of Pain Au Chocolate, Kouigan Amann, Sourdough Croissants, Sausage Rolls, Cardamom Buns, Morning Buns, Fruit & Savoury Scones, and Seasonal Cakes of the day. There will also be a take away offering of pastries, bakes and naturally leavened sourdough breads.

For breakfast diners can expect to choose from Pain Perdu, caramel, whiskey dates + creme fraîche, Coddled eggs, nduja, romesco + greens, and Crab cake, white miso, watercress + chive, among other dishes.


Chilli miso cauliflower Sambo with black garlic aioli, kimchi & organic leaves

The lunch menu will morph into a wine bar offering (available from 5pm) of small and sharing plates of in-house pickles & charcuterie and grilled vegetables from Leaf & Root Farm in Loughrea, with additional dishes including the likes of Duck liver, gooseberry + toast, Venison tartare, beetroot, shallot + rye, and Potato dumpling, pumpkin, corn + chanterelles, to name but a few. Desserts will include Bostok (brioche brushed with syrup, topped with frangipane and baked in the oven), Apple & Salty Fudge, Lemon Verbena, Blackcurrants & Hyssop. There will also be a daily Cheese Selection.



The drinks menu will offer specialty coffees made using seasonally sourced beans from Barna-based roasters, Calendar Coffee, alongside homemade kombuchas and fresh fruit & vegetable juices. The wine list is made up of organic, biodynamic and natural varieties sourced from small winemakers which has been carefully curated by Loam’s passionate Sommelier, Niall Flynn. Also available will be an ever-changing spirits list and a selection of craft beers.

Check out Éan on social media here: On Twitter, Facebook and Instagram 

Zack


WIN a Shines Seafood Gift Box worth €25!

After decades living and working in Ireland’s largest fishing port, it’s no surprise that it was the Shine family who discovered the potential of Irish line-caught Albacore Tuna. Albacore tuna is more moist and delicate than other species of tuna and contains significantly more Omega-3 fats, which normalise and regulate cholesterol.




It was their love for this uncommonly sold fish that led to the setting up of Shines Seafood, the first to source the fish and sell it in Ireland. The family’s background has always been in fish. 

Ciara Shine’s father, John, worked as a fisherman for 20 years and her mother, Marianne, worked as a fish buyer and in a fish factory. They also ran a fish and chip shop, which Ciara started helping out in from when she was young. Ciara, John and Marianne now run Shines Seafood together.



They recently brought out a new Seafood Gift Box with a selection of 6 different seafood selections and the box is fast becoming one of their biggest selling online sales products. "People are buying them online from our shop for friends and work colleagues" said John. "If the purchase is a gift to be sent to someone other than the buyer, we remove any pricing information on the delivery docket for the client".

The Gift Box contains a selection of six products from our range including Albacore Tuna, Sardines in Tomato Sauce, Yellowfin Tuna,  Sardines in Olive Oil, Tuna Ventresca (the delicate Tuna Belly) and Sardines in Sunflower Oil. The Gift Box can be purchased (priced €25.00) online here at https://shinesseafood.ie/product/shines-gift-selection-box/

BUT...



I have some Gift Packs to Giveaway to 2 Lucky Winners in a simple Competition!

All you have to do is Like Shines Seafood on Facebook here https://www.facebook.com/ShinesSeafood1 


Or Follow Shines Seafood on Twitter https://twitter.com/shinesseafood

here: 

And send them this message      I'd Love to Win a Shines Seafood Giftbox 
(you can simply copy and paste that!!)

The Winner will be announce on Saturday 7th November.

Good Luck!

Zack 

October 24th is Bake Bread For Peace Day

October 24th is the 7th international Bake Bread for Peace Day and you can join in! Bake and Share a picture of your Bread on Saturday October 24th. Get your family and friends to share home-baked bread in the name of world peace and post pictures of your creations on your social media with the hashtag #BakeBreadForPeace  



Bake Bread for Peace Day was born out of a passion for humanity, in 2014, by Breezy Kelly, a Baker and Storyteller from Glenties in Co. Donegal, Ireland. The aim of Bake Bread for Peace Day is to bring people together in a celebration of everything communal and good through one of the most common and basic activities that humanity shares all over the world, Baking Bread. 

Baking bread together as a sign of peaceful intentions is a world-wide costume, common to cultures around the globe and it is the main aim of Bake Bread for Peace to bring the costume into communities and to strengthen it where already present.




Bake Bread For Peace Day has started to become a global movement and an international initiative made up of individuals who wish to bring peace, harmony, neighbourliness and a sense of community to those around them and to the world they live in.

"We are all at a loss for words to describe our sadness about the dis-ease in the world at present and things seem to be going from bad to worse", said Breezy. "The world wide chaos at the moment is so terrible that we try to ignore it, bury our heads in the sand and hope that it will go away, we feel helpless that there seems to be nothing we can do and yet we want to do something."

"Breaking Bread together is a universal sign of peace, it is something we can do together, no blaming, no making anyone right or wrong, just baking and sharing bread to reach out in peace and for peace. Together we can make a difference," she added.


Breezy Kelly, founder of Bake Bread For Peace

Breezy Kelly (aka Breezy Willow) is a native of Glenties in Co. Donegal. She has been involved in promoting the ancient tradition of home-baking for over 20 years. For over a decade she was included in the Heritage in Schools scheme which is run by the Heritage council and the I.N.T.O.

Breezy comes from a background where traditions were very important and it was her realisation that these traditions are fast disappearing that prompted her to launch “Sillybucks”, a project which collects and record stories, songs, recipes and cooking methods of days gone by.

In 2006 she published a collection of traditional recipes, “Bread, Scones, Stories & Songs”, which is now in the process of its 3rd print. In 2013 she was involved in organizing and facilitating ‘Born and Bread’ project, as part of the ‘One Donegal Cultural Diversity Month’.



Breezy came up with the idea for “Bake Bread for Peace” in 2014 and on October 24th of the same year she organized the first “Bake Bread for Peace” day. Working mainly through social-media, she encouraged countless individuals, in Ireland and abroad, to share their wishes for world-Peace and bring their neighbours and communities together through the ancient and Peaceful activity of baking Bread together.

Bake Bread for Peace is not an organization, it does not raise funds, it does not have a CEO, managers, or accountants. It is solely based on people taking the initiative and creating events in their own locality. It is based on communication and creative thinking shared between individuals across the world that have the same aim – to bring people together and share their love for Baking Bread and for Peace.

In previous years Breezy, along with her wee dog Sheila, a bag of bread soda and a tub of Bextartar, has taken to the roads of Ireland, north and south, to share the idea of Bake Bread for Peace. During her journeys she was hosted by various individuals and families and wherever she stayed she organized an evening of baking, songs and stories, encouraging her hosts to invite family and friends and to turn the evening into a celebration of Peace, unity and neighbourliness. This year, due to Covid_19, the event is being organised as an online event.



Breezy says "Think globally – Act locally, Peace begins at home. All that is required is an invitation, and baking ingredients. Together we can create an evening of Bread, Scones, Stories & Songs and most importantly, Peace and neighbourliness".

For More info about "International Bake Bread for Peace Day" and for more pictures, videos and recipes of bread posted by people from all around the world, check out the Facebook Page https://www.facebook.com/bakebreadforpeace and you can also contact Breezy at breezy.willow@hotmail.com. 

So Bake and Share a picture of your Bread on Saturday October 24th and post pictures of your creations on your social media with the hashtag #BakeBreadForPeace  


Zack

Win a Complete Kenwood Kitchen kit out for your school worth €10,000 in the Kenwood Young Baker Competition

Kenwood Ireland in association with the Association of Teachers of Home Economics (ATHE) are calling on students to enter their best bakes for a chance to win a complete Kenwood kitchen kit. And the icing on the cake? Your school’s Home Economics room gets a full kit out too! 



There are two categories in the Kenwood Young Baker competition; Junior (1st-3rd year) and Senior (4th-6th year). You don’t have to be a Home Economics student to enter, perhaps you honed your skills as a home baker during lockdown and you have the right stuff to fold, knead, bake and ice your way to victory. 

So grab your spatula and let’s bake the world a batter place! Opening date for entries is 28th September, closing date is 19th October. Winners announced 2nd November 2020.


The Judges will sift through the entries to crown the Kenwood Young Baker and this year the judges are: 

Chef Patrick Ryan is the face behind the award-winning Firehouse bakery and bread school. A former Corporate Law student, Patrick swapped law books for chef knives. Patrick has secured his place as one of Ireland’s most prolific artisan bakers. 

Susan Coleman, Channel Manager for De'longhi Group in Ireland. Susan is a keen cook and makes great use of all of the Kenwood products. Susan's vision for Kenwood is to look at the next generation of cooks and chefs and help them along the way through education via Kenwood channels and of course through the Kenwood Young Baker competition.

Sinead Keegan, President of ATHE. Sinead is passionate about all things Home Economics and believes that the skills and knowledge the subject equips our young people with is invaluable for their future wellbeing as individuals and the wellbeing of society as a whole. 

The Prize: 

The overall Kenwood Young Baker in Junior and Senior categories will win a Complete Kenwood Kitchen kit out for them and their school worth €10,000. There will also be prizes for the runner up in each category. 

Junior category winner receives Kenwood kMix. Plus wins a kit out for their Home Economics room in school. Wins an online cookery class with Patrick Ryan for the class.

Senior category winner receives Kenwood kMix. Plus wins a kit out for their Home Economics room in school. Wins an online cookery class with Patrick Ryan for the class.

The amazing Kenwood kMix 

How to Enter: 

To enter simply upload your entry at www.kenwoodyoungbaker.com 

Every entry will receive an online certificate. Now Get Baking!

Zack

Chef Network and BIM team up to encourage the use of more Fish and Seafood on Irish Menus

Ireland’s seafood development agency, Bord Iascaigh Mhara (BIM), has teamed up with Chef Network to promote the seafood experience of Taste The Atlantic. Chef Network is a professional community which connects chefs across Ireland.



This particular partnership also aims to showcase the enormous potential for visitor seafood experiences, to promote and encourage the use of local seafood on menus by other chefs/hospitality operators and to encourage the partnership between producers and chefs to deliver this.

The first initiative, which took place this week, was a tour of north Connemara where a group of Chef Network member chefs toured, visited and met with local seafood producers.



Ruth Hegarty, who coordinated the trip on behalf of Chef Network, said: “Working with BIM presents an opportunity for Chef Network to broaden the knowledge of chefs, encourage mutual support between local businesses (producers & restaurants) which is needed now more than ever. This is important networking and peer-learning opportunity for chefs and they jumped at the chance to get together in this safe outdoor environment and to connect with local food producers, which is one of the things chefs are most passionate about.”



The tour which took place on Tuesday 22nd September, had 10 chefs travelling and visiting DK Oyster Farm Letterfrack, followed by a visit Killary Harbour to meet with Tom Doherty of Curraun Fisheries. They then went on to Killary Fjord Shellfish to visit their production of rope mussels, oysters and clams etc. The tour finished with a spectacular seafood lunch overlooking the fjord.

A spokesperson for BIM, Máirtín Walsh, said “We are delighted to be working with Chef Network and some of the most talented chefs in the industry. The passion Irish chefs have for local produce is world-renowned and this partnership allows us to ensure Irish seafood plays a part in the development of menus across the country. By educating chefs and introducing them to our seafood producers gives a deeper understanding of our often misunderstood resource of seafood. Ireland’s food heritage is intrinsically linked to seafood and the Taste The Atlantic initiative gives both the chefs, but also the public in general, an opportunity to experience this.” 



BIM and Chef Network intend, through a series of events, to increase the profile of Irish seafood and increase awareness among Ireland's chefs to encourage more inclusion of it on menus throughout the country. The tours which will take place throughout the country (this first one being in Connemara) is also hoped to increase awareness on the food tourism element of visiting seafood producers by the public in general. 

You can find out more and keep up to date with the latest news by following Chef Network at @ChefNetworkIRL on all social media or visit www.ChefNetwork.ie.


The Wild Atlantic Way is the world's Longest Coastal Route