Are we all meant to be eating raw duck eggs now?
Over the course of my career I thought I had seen everything, but now the Food Safety Authority of Ireland (FSAI) is warning us not to consume raw duck eggs.
Is this a thing now? Are we all suddenly consuming so many raw duck eggs the FSAI feels the need to warn us about its dangers? Surely most of us know that any raw eggs can contain salmonella, which can cause serious illness.
According to the FSAI, it and the National Health Protection Office of the HSE are investigating five cases of salmonellosis within the last 12 months – which are directly connected to duck eggs.
“Producers are responsible for ensuring the safety of food placed on the market,” the FSAI states. “However, from time to time, salmonella occurs in duck eggs. Salmonella can cause serious illness. The risk is greatest for people who are very young, for older people, and for people who have a suppressed immune system.”
They are advising us to only eat duck eggs which have been thoroughly cooked through.
Now this is the part where I raise my eyebrows a bit – you want me to cook a beautiful, delicious duck egg until it’s completely overcooked? That’s the kind of food safety advice which makes chefs everywhere cry silent tears.
We hospitality workers love a runny yolk. But of course I’m not downplaying the seriousness of foodborne illness.
The FSAI say duck eggs should not be eaten raw or even “lightly cooked” and should only be eaten when the white and yolk are solid. They also say not to use duck eggs in recipes which use raw egg – like mayonnaise, tiramisu or hollandaise.
Dundrum Town Centre’s new sushi bar Fujiyama, state-of-the-art ‘Fuji Bots’ have been designed to conveniently serve diners.
I remember the days in restaurants when a new server would shadow an established server for two weeks.
They would learn how to place dishes correctly (facing the right way!) in front of the diners, would master refilling water glasses so quickly and quietly they would rival even the Batman, and would even be taught how to place a napkin gracefully on a diner’s lap, with perfect flourish.
Now you’re telling me robots are becoming programmed to do this job. There go my decades of experience. Sure, why even bother?
Alright, alright, I’m just being cranky.
There will always be a place for great service with a “human touch”, but in Dundrum Town Centre’s new sushi bar Fujiyama, state-of-the-art ‘Fuji Bots’ have been designed to conveniently serve diners.
They are equipped to deliver meals directly to your table and can even sing Happy Birthday, which makes me realise that maybe this robot lark isn’t so bad. I always hated the happy birthday thing.
New food festival
for Sligo
Glenn Hunter (Sligo Oyster Experience), Anthony Gray (Eala Bhán and Hooked), Maeve Eccles (Hooked), Chef Rebecca Sweeney, (Hooked), Michael Mullaney (Derek Sherlock Meats), Neil Bryne(Mammy Johnsons) at the launch of Taste of Sligo Food Festival.
I’m not from Sligo, but it has long been one of my favourite places to visit. Not just for the scenery or the beaches, but for the food and hospitality.
Now I’m hearing the good people of Sligeach are launching a brand spanking new food festival this coming September which warrants a return visit (any excuse).
The Taste of Sligo Food Festival will take place in the town’s Queen Maeve Square on 21-22 September and will feature some of Ireland’s favourite chefs alongside local food producers to highlight the many lovely things which make Sligo’s food scene unique.
One can expect cookery demos, al fresco dining (ooh la la), live music and plenty of food stalls and food trucks. Kevin Dundon, Gary O’Hanlon, Shane Smith and Sham Hanifa are all expected at the event and the town is likely to
be buzzing.
You can book tickets through Eventbrite or visit tasteofsligo.ie for more info.
Kitchen experiences
with Delalicious
Food writer and physiotherapist Sinéad Delahunty is hosting kitchen experience days in her home in Fethard, Co Tipperary.
I personally like my fattening foods… well… fattening, but it’s always good to pick up some tips on how to make meals which are as good for your body as they are for your tastebuds.
Irish Country Living featured chef, athlete and physiotherapist Sinead Delahunty (also known by her online moniker Delalicious) back in 2018 when her cookbook, titled Delalicious: A Full Plate for a Full Life, was first released.
It should surprise no one that Sinead is still working away in both her physiotherapy career and in food. Now she is offering day cooking sessions at her home in Fethard, Co Tipperary with new dates
just released.
This Tipp woman has a knack for making healthier foods taste amazing. Sinead’s kitchen experiences cost €70 and are taking place 28 September and 19 October. delalicious.com
Let’s hear it for the eel
Lough Neagh Eels process eels from Lough Neagh in Toombebridge, Co Antrim. \ Philip Doyle
I love eating eel, but because it is extremely over-fished, I rarely do. Unless, of course, it is coming from Northern Ireland, which is where Burren Smokehouse founder Birgitta Hedin-Curtin sources the eel for her Smoked Eel.
Lucky for us Irish folk, the eel fishery in Lough Neagh is sustainably managed by fishermen from the local community. While I was reared on eel dredged in flour and fried in butter (don’t knock it till you’ve tried it), it is equally delicious smoked.
I’m not alone in this opinion, either, as Burren Smokehouse Smoked Eel just won a three-star gold medal at the coveted Great Taste Awards and is now a contender for the ultimate Golden Fork prize, which will be awarded on 10 September.
Will Birgitta take it home? Only time will tell but either way, we are feeling positively eel-lated for her. burrensmokehouse.ie
Read more
Spilling the tea with Maitre D'
Spilling the tea with Maitre D'
Are we all meant to be eating raw duck eggs now?
Over the course of my career I thought I had seen everything, but now the Food Safety Authority of Ireland (FSAI) is warning us not to consume raw duck eggs.
Is this a thing now? Are we all suddenly consuming so many raw duck eggs the FSAI feels the need to warn us about its dangers? Surely most of us know that any raw eggs can contain salmonella, which can cause serious illness.
According to the FSAI, it and the National Health Protection Office of the HSE are investigating five cases of salmonellosis within the last 12 months – which are directly connected to duck eggs.
“Producers are responsible for ensuring the safety of food placed on the market,” the FSAI states. “However, from time to time, salmonella occurs in duck eggs. Salmonella can cause serious illness. The risk is greatest for people who are very young, for older people, and for people who have a suppressed immune system.”
They are advising us to only eat duck eggs which have been thoroughly cooked through.
Now this is the part where I raise my eyebrows a bit – you want me to cook a beautiful, delicious duck egg until it’s completely overcooked? That’s the kind of food safety advice which makes chefs everywhere cry silent tears.
We hospitality workers love a runny yolk. But of course I’m not downplaying the seriousness of foodborne illness.
The FSAI say duck eggs should not be eaten raw or even “lightly cooked” and should only be eaten when the white and yolk are solid. They also say not to use duck eggs in recipes which use raw egg – like mayonnaise, tiramisu or hollandaise.
Dundrum Town Centre’s new sushi bar Fujiyama, state-of-the-art ‘Fuji Bots’ have been designed to conveniently serve diners.
I remember the days in restaurants when a new server would shadow an established server for two weeks.
They would learn how to place dishes correctly (facing the right way!) in front of the diners, would master refilling water glasses so quickly and quietly they would rival even the Batman, and would even be taught how to place a napkin gracefully on a diner’s lap, with perfect flourish.
Now you’re telling me robots are becoming programmed to do this job. There go my decades of experience. Sure, why even bother?
Alright, alright, I’m just being cranky.
There will always be a place for great service with a “human touch”, but in Dundrum Town Centre’s new sushi bar Fujiyama, state-of-the-art ‘Fuji Bots’ have been designed to conveniently serve diners.
They are equipped to deliver meals directly to your table and can even sing Happy Birthday, which makes me realise that maybe this robot lark isn’t so bad. I always hated the happy birthday thing.
New food festival
for Sligo
Glenn Hunter (Sligo Oyster Experience), Anthony Gray (Eala Bhán and Hooked), Maeve Eccles (Hooked), Chef Rebecca Sweeney, (Hooked), Michael Mullaney (Derek Sherlock Meats), Neil Bryne(Mammy Johnsons) at the launch of Taste of Sligo Food Festival.
I’m not from Sligo, but it has long been one of my favourite places to visit. Not just for the scenery or the beaches, but for the food and hospitality.
Now I’m hearing the good people of Sligeach are launching a brand spanking new food festival this coming September which warrants a return visit (any excuse).
The Taste of Sligo Food Festival will take place in the town’s Queen Maeve Square on 21-22 September and will feature some of Ireland’s favourite chefs alongside local food producers to highlight the many lovely things which make Sligo’s food scene unique.
One can expect cookery demos, al fresco dining (ooh la la), live music and plenty of food stalls and food trucks. Kevin Dundon, Gary O’Hanlon, Shane Smith and Sham Hanifa are all expected at the event and the town is likely to
be buzzing.
You can book tickets through Eventbrite or visit tasteofsligo.ie for more info.
Kitchen experiences
with Delalicious
Food writer and physiotherapist Sinéad Delahunty is hosting kitchen experience days in her home in Fethard, Co Tipperary.
I personally like my fattening foods… well… fattening, but it’s always good to pick up some tips on how to make meals which are as good for your body as they are for your tastebuds.
Irish Country Living featured chef, athlete and physiotherapist Sinead Delahunty (also known by her online moniker Delalicious) back in 2018 when her cookbook, titled Delalicious: A Full Plate for a Full Life, was first released.
It should surprise no one that Sinead is still working away in both her physiotherapy career and in food. Now she is offering day cooking sessions at her home in Fethard, Co Tipperary with new dates
just released.
This Tipp woman has a knack for making healthier foods taste amazing. Sinead’s kitchen experiences cost €70 and are taking place 28 September and 19 October. delalicious.com
Let’s hear it for the eel
Lough Neagh Eels process eels from Lough Neagh in Toombebridge, Co Antrim. \ Philip Doyle
I love eating eel, but because it is extremely over-fished, I rarely do. Unless, of course, it is coming from Northern Ireland, which is where Burren Smokehouse founder Birgitta Hedin-Curtin sources the eel for her Smoked Eel.
Lucky for us Irish folk, the eel fishery in Lough Neagh is sustainably managed by fishermen from the local community. While I was reared on eel dredged in flour and fried in butter (don’t knock it till you’ve tried it), it is equally delicious smoked.
I’m not alone in this opinion, either, as Burren Smokehouse Smoked Eel just won a three-star gold medal at the coveted Great Taste Awards and is now a contender for the ultimate Golden Fork prize, which will be awarded on 10 September.
Will Birgitta take it home? Only time will tell but either way, we are feeling positively eel-lated for her. burrensmokehouse.ie
Read more
Spilling the tea with Maitre D'
Spilling the tea with Maitre D'
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