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Irish Gin and Tonic Fest
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The 33rd International Specialised Symposium on Yeast
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Business Networking Event - Public Speaking and Presenting with Award-winning speaker, Anthony Garvey
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Garden Workshop: Designing a Herbaceous Border with Susan Turner Part
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Transition Year Cookery Course
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Summer Foraging with Darina Allen
27th Jul - 28th Jul:
Amplify - Ireland’s newest and largest Digital Marketing Conference
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International Congress of Meat Science and Technology
17th Aug - 17th Aug:
Summer Workshop: "How to Write a Successful Press Release for Your Business"
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NeuroGASTRO 2017
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Midleton Food and Drink Festival
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A Taste of West Cork Festival
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Cork Oyster Festival
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Kinsale Gourmet Festival
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Taste Cork Week
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Cork & Kerry Food Forum
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Cork Chocolate Festival 2017
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Sushi Made Simple

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  • Summer Foraging with Darina Allen

    29th July, 2017

    Ballymaloe Cookery School

    Foraged foods from local woods, fields, hedgerows and seashore have been an important part of Myrtle Allen’s menu at Ballymaloe for over forty years, quite a long time before the current trend for foraging emerged.Darina, who has also been an enthusiastic forager for decades, will take you for a walk in the countryside in search of wild and foraged foods. You’ll be amazed at what can be found even within walking distance.

    In just one day, you’ll learn how to identify and use over forty wild food plants, flowers, seaweeds and shellfish in season as well as many foraged food from the hedgerows. Free ingredients that are fresher and tastier than almost anything you will find in the shops.

    Why forage?

    Wild foods have vitamins, minerals and trace elements that have been lost from many of the processed foods that we consume today: they are a really beneficial addition to our modern diet.
    But apart from the skill of identifying wild foods accurately, one needs to know what to do with them in the kitchen.

    So after a light lunch, you will spend the rest of the day with Darina, learning how to prepare your foraged harvest.

    Depending on what we’ve gathered, we might make several delicious soups; tasty salads from summer greens; You will have the opportunity to taste all the dishes prepared during the course.
    A walk in the countryside will never be the same again. Where you previously saw weeds, you’ll now see dinner!

    Suitable for chefs, professional foragers or for anyone with an interest in foraging for pleasure.

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