Ireland takes part in unique World Food Travel Association study into Food Tourism

Erik Wolf, Executive Director of the World Food Travel Association (WFTA) has announced the largest Food Tourism Study ever conducted. The new global food and drink tourism research breaks new ground and includes global data, beverage tourism and PsychoCulinary profiling.

PsychoCulinary profiling is an accepted profiling methodology which analyzes each destination within the context of the thirteen PsychoCulinary food-tourist profiles: a Gourmet, Authentic, Localist, Adventurer, Eclectic, Ambiance, Organic, Budget, Innovative, Social, Trendy, Novice and Vegetarian.

Following on its groundbreaking past research, the World Food Travel Association is raising the bar again with the undertaking of the largest food and beverage tourism study ever conducted. The survey, which will be released in early May 2016, is a significant evolution over past research. 

The Reasons why this new Food Tourism research is significant are:

• It is the first multi-national research study about food and drink travelers. Eight destinations are included in this first benchmark study: Ireland, Finland, Scotland, Louisiana, California, the State of Oregon, Willamette Valley in Oregon and the Basque Country in Spain. Additional destinations will be added annually. 
• It is the first food tourism research study that also measures interest in beverages, including wine, beer, cider and distilled spirits. 
• This research will expand significantly on the WFTA’s PsychoCulinary profiling methodology first developed in 2010 and will analyze each destination in the context of its own PsychoCulinary profile.
• It is the first food/drink tourism research that will survey both inbound and outbound food/drink travelers to/from the included destinations. 
• Research specialists in food and drink tourism have designed the survey, giving an additional level of depth and understanding which will add value to the findings. 

Erik Wolf, Founder and Executive Director of the World Food Travel Association 

The World Food Travel Association (WFTA) is a non-profit and non-governmental organization and is recognized as the world’s leading authority on food tourism. Its mission is to drive economic development for the food, drink, travel and hospitality trade. The Association was founded in 2003 by its Executive Director Erik Wolf and today brings innovative food tourism solutions and thought leadership to 35,000+ industry professionals in 135 countries.

John Mulcahy, Head of Food Tourism for Fáilte Ireland, said, “A significant proportion of a visitor’s time on holiday in Ireland will be spent experiencing food in some way – either consuming it in local dining or hospitality establishments, visiting specialist shops and markets or having a hands on artisanal experience. As a consequence, the experience the visitors have of food will play a pivotal part in determining their satisfaction with their overall holiday. Fáilte Ireland’s vision for food tourism is to ensure that Ireland is recognised for its memorable food experiences which evoke a unique sense of place, culture and hospitality."

John Mulcahy, Head of Food Tourism for Fáilte Ireland

Mr Mulcahy added, "This study will aid in validating the efforts made over the last strategy, presenting our industry with a comprehensive view of the current perceptions around the Irish food experience, thus informing us of where Ireland is placed on a global scale in terms of its food offering."

Supporting the new World Food Travel Association research in a significant way are several international organizations including Fáilte Ireland, the Louisiana Travel Promotion Association, Travel Oregon, Oregon’s Wine Country/Willamette Valley Visitors Association, Basque Tourism Office in Spain, Visit Finland, Haaga-Helia University of Applied Sciences in Finland and the Finnish Ministry of Agriculture and Forestry. Additional project support comes from Visit California and Visit Scotland. 

Food Tourism is a vital ingredient to the future of Irish Tourism

Fáilte Ireland was formed in 2003 under the National Tourism Development Authority Act and they became responsible for supporting Ireland’s tourism industry by keeping Ireland as a quality and competitive tourist destination. Researching and bench marking emerging tourism trends is an important facet of their work; as Fáilte Ireland continues to strengthen the holiday experience for visitors. They pride themselves on investing in tourism amenities and infrastructure, and constantly developing tourism education. Fáilte Ireland also has a unique national-specific campaign, Discover Ireland, which operates a year-round integrative marketing strategy to encourage locals to vacation within their beautiful home country.

Interested parties can pre-order the Food Tourism report here.

For info on Irish Food Tours Ltd see www.IrishFoodTours.ie

Zack

The Top 10 Best Irish Foods to Watch Out For in 2016

2016 has a lot going for it, for many reasons. From a historical point of view this is the 100th anniversary of the year that Ireland fulfilled it's quest to become an independent state, to have it's Independence Day. From a Tourism & Food point of view 2016 is gearing up to be an incredibly busy year for many other reasons too.

The international marketing of Ireland Inc. by Failte Ireland through the Wild Atlantic Way and Ireland's Ancient East initiatives is already paying dividends and Tourism Ireland's continuous all-Ireland marketing machine is at full throttle. (Just in case you didn't know, Tourism Ireland is responsible for marketing the whole island of Ireland overseas as a holiday destination, working through the Department of Enterprise, Trade and Investment in Northern Ireland and the Department of Transport, Tourism and Sport in the Republic.)

The filming of Star Wars on Skellig Michael has introduced Ireland to a new generation worldwide

The success of Skellig Michael's brief appearance in the the recent Star Wars film, the filming of the international hit TV series The Game of Thrones in Northern Ireland, Galway's Food On the Edge event, Bordbia's Origin Green program, the number of Irish chefs guesting on international TV programs, Northern Ireland's 2016 Year of Food & Drink and even Saoirse Ronan's rising star all add to Ireland's international image as a country full of many good things and a place well worth a visit. 

And if you're going to visit a great place then you want to eat great food made by great food producers!

Every year, around Christmas Eve - I ask a question on my Twitter: "What was Your Best Irish Food Find of the Year?" I always get hundreds of replies from food lovers all over Ireland and this year was no exception with the replies pouring in all over the days of Christmas and the New Year. Some people tweeted about restaurants they had discovered over the year, but this list is only concentrating on food products.

I collated all the suggestions from the public, of their new food finds over the last year from all over Ireland and from that have created the Top 10 Best Irish Foods to Watch Out For in 2016!

This year, people tweeted about honey and cakes, artisan breads, cheese, black pudding, gluten-free foods, quality meats, seafood, preserves, dips and chutneys, fermented foods and much more!

One new food product, above all others, received the most mentions. I'll save that to last! 

I have included a Twitter "Follow Button" so you can easily follow the producers to get details of their delicious food products. And so, as suggested by the Irish public on Twitter, here are...

The Top 10 Best Irish Foods to Watch Out For in 2016

Broughgammon Farm - Kid Goat Meat

Cabrito (Kid Goat Meat), Free Range Rose Veal, Seasonal Game, Hand Harvested Seaweeds
Ballycastle, Co. Antrim - www.broughgammon.com

James Whelan - Beef Dripping

Dripping from the purest suet made from grass fed Irish Angus and Hereford beef
Clonmel, Co. Tipperary - www.jameswhelanbutchers.com

Frank Hederman - Smoked Salmon & Mackerel Pate

Made very simply with smoked fish, cream cheese and lemon juice. A satisfying pâté, full of flavour
Cobh, Co. Cork - www.frankhederman.com 

Wild About Foods - Chutneys, Preserves and Cordials

 Made from naturally wild, home-grown and locally sourced core ingredients
Gorey, Co. Wexford - www.wildabout.ie



MND Foods - Honey Bee Cakes

A unique sponge Honey Cake made with honey, caramel sauce, chocolate and hazelnuts
Ferbane, Co. Offaly - www.beecakes.ie 


Shines's Seafood - Irish Caught Albacore Tuna

Tuna caught using traditional methods, hand-filleted and hand-packed in olive oil
Killybegs, Co. Donegal - www.shinesseafood.ie



Rosscarbery Recipes - Gluten Free Black Pudding

A new Gluten-Free version of their multi award winning Black Pudding
Rosscarbery, Co. Cork - www.rosscarberyrecipes.ie

The Cultured Food Co. - Fermented Kimchi & Sauerkraut 

Reviving the ancient tradition of natural food preservation through fermentation
Ballydehob, Co. Cork - www.facebook.com/theculturedfoodco



Kearns Foods - Grahams Horseradish & Mustards

Made using traditional recipes & methods to produce delicate and sophisticated flavours
Slane, Co. Meath - www.grahams-condiments.com


Over the last two weeks, more people tweeted back that their Best Irish Food find of 2015
was Irish Biltong more than any other! Set up by John and Noreen Doyle of Haynestown Meats, as an extension to their existing meat business, this product has really captured the Irish imagination and palate!

And so, the Best Irish Food to Watch Out For in 2016 
as chosen by the Irish Public is...

Haynestown Meats - Irish Biltong

Not to be confused with American style beef jerky, Irish Biltong is based on a traditional South African gourmet beef snack made through a process of air drying and curing with natural seasoning and spices. The thick cured chunks of beef are then thinly sliced. Biltong is sugar free and completely natural with good nutritional value.

Irish Biltong can be eaten on its own or used in various dishes such as salads, soups, various beef dishes and even in bread. As a preserved meat, Biltong can be stored for a long time especially in the freezer. Haynestown Meats are drying, curing and seasoning 100% Irish premium beef on-site in their facility in Naas, County Kildare, resulting in their unique Irish style Biltong.

The product is available in Original or Chili Flavoured and can be purchased from shops around the south and east (See Here) and direct from the Irish Biltong website here.

Toughers Business Park, Naas, Co. Kildare - www.irishbiltong.ie

Happy New Year and we look forward to lots of great new Irish Food products in 2016!

Zack

glutenfree banana-pomegranate-caramel cake

as this is the first post this year, i guess it's not to late to say: we wish you all a happy new year!! 

we hope you all had a wonderful new years eve and a great start to 2016. we celebrated the turn of the year with friends in the countryside and had a very cozy and relaxed time. we enjoyed a delicious dinner together and had the most magical walk at the lake which was covered in heavy fog. 

nora made this mouth-watering glutenfree banana-pomegranate-caramel cake for new years eve. everyone loved it and i'm sure you will love it as well. the pomegranate curd tastes soo good in combination with the sweet banana cake, i wish i could have a piece again now :) actually i never had pomegranate curd before, but as we are both addicted to pomegranate this winter it seemed like a good idea and so it was! 

we hope you enjoy the recipe and we are so looking forward to spend another year with you guys. we are very greatful for all your support! cheers to a wonderful new year!!

ingredients (for a 18-21cm-ø springform pan)
cake batter:
3-4 eggs (depening on the size)
120g sugar
50g butter
170g rice flour
2 tsp organic baking powder
3-4 ripe bananas (we used 280g banana puree)
1 vanilla bean
1 dash of cardamom
pomegranate curd:
30ml lemon juice (1-2 lemons)
lemon zests of 1-2 lemons
50ml pomegranate juice (the best freshly pressed)
40g butter
120g sugar
2 eggs (size m)
cream cheese frosting:
175g cream cheese
80g butter, soft
300g icing sugar
salty-caramel:

100g sugar

50g butter

100g heavy cream

1 dash of sea salt

prepare the cake batter:

preheat oven to 175degrees celsius top/bottom heat. line a springform pan with baking parchment and grease the sides. liquify butter and let cool down for a moment. separate eggs. beat egg whites half stiff, continue beating and gradually add half of the sugar. beat 1- 2min longer. beat remaining sugar and salt together with the egg yolks for 2min until creamy, then fold the egg yolks gently in the beaten egg whites. fold in the liquid butter. blend rice flour, baking powder and cardamom and sieve in 3 portions to the egg mixture and stir in with a spatula or cooking spoon. puree bananas together with the vanilla pulp and stir gently in the batter. fill the cake batter into the springform pan and bake for ca. 45-50min on the middle oven rack. let cool down for 10-15min, then remove from springform and place back on the cooling rack.

pomegranate curd:

put the lemon juice, lemon zests, pomegranate juice, butter and sugar into a metal bowl and bring water to boil in a pot - it should simmer lightly. place the metal bowl on the pot just above the simmering water or slightly into. stir the ingredients until the butter has melted. whisk the eggs in a separate bowl and pour slowly into the metal bowl while whisking constantly. stir for 10-15min constantly until you get a nice creamy consitence. let cool down and stir once a while, then place in the fridge until it turns more solid. 

cut banana cake into 4 layers -  you can use a long bread knife. spread half of the curd on the bottom and third layer of the cake and leave in the fridge until you´ve prepared the butter creme.

cream cheese frosting: 

drain the cream cheese with a kitchen towel or similar, if it has a soft consistence. sieve icing sugar. stir butter for 1-2min with the dough hook of your mixer, then add gradually the icing sugar and in the end the cream cheese. add some milk (by tablespoons), if the frosting is to firm. spread frosting on the second cake layer. fill frosting into an piping bag with a round icing tip. put the cake layers on top of each other and fill the gasps between the cake layers with frosting - it should oozes out a bit of the gasps. then smooth the sides with a triangle spatula or similar. spread more frosting on the cake top and flatten with the spatula. leave the cake in the fridge 15min before you start serving. 

salty christmas caramel:

caramelize sugar in a pot or pan, then add gradually butter cubes, stir, add heavy cream and sea salt. let cook for 3min, then let cool down for a moment until it has the perfect consistence to pour on top of the cake.

garnish with pomegranate seeds. bon appéit!

german translation

da das der erste post in diesem jahr ist, ist es wohl noch nicht zu spät zu sagen: wir wünschen euch allen ein frohes neues jahr!! wir hoffen ihr hattet einen wunderbaren silvester-abend und einen tollen start ins neue jahr! wir haben den jahreswechsel ganz ruhig und entspannt mit freunden auf dem land genossen.  wir haben köstlich zusammen gegessen und am ersten januar einen magischen spaziergang um den im nebel verschwindenden see unternommen. für den silvester-abend hat nora diesen unglaublich gut schmeckenden glutenfreien bananen-granatapfel-karamell kuchen gebacken. alle haben ihn gebliebt und ich bin mir sicher das werdet ihr auch tun!

das granatapfel-curd schmeckt in kombination mit dem süßlichen bananenteig einfach umwerfend, ich wünschte, ich könnte jetzt gleich nochmal ein stück essen :). wir haben vorher noch nie granatapfel-curd gegessen, aber da wir beide im winter schon fast süchtig nach diesen schönen früchten sind, hielten wir es für eine gute idee und das war es ganz sicher auch! wir hoffen ihr genießt den kuchen genauso sehr wie wir - wir freuen uns sehr auf 2016 mit euch und sind wahnsinnig dankbar für all eure unterstützung. auf ein wunderbares neues jahr ihr lieben!

glutenfreier bananen-kuchen mit granatapfel-curd und karamell

zutaten (für eine 18-21cm-ø springform):
kuchen-teig:
3-4 eier (je nach größe)
120g zucker
50g butter
170g reismehl
2 tl weinsteinbackpulver
3-4 reife bananen (ergab bei uns 280g bananenpüree)
1 vanilleschote
1 prise kardamom
granatapfel-curd:
30ml zitronensaft (saft von etwa 1-2 zitronen)
zitronenzesten von 1-2 zitronen
50ml granatapfelsaft (frisch gepresst am besten)
40g butter
120g zucker
2 eier (gr. m)
frischkäse-frosting:
175g frischkäse
80g butter, weich
300g puderzucker
salz-karamell:
100g zucker
50g butter 
100g schlagsahne
1 prise meersalz
topping:
granatapfelkerne (1 granatapfel)
meersalz

ofen auf 175grad ober-/unterhitze vorheizen. butter schmelzen, kurz abkühlen lassen. eier trennen. eiweiss 1min aufschlagen, dann die hälfte des zuckers einrieseln lassen und noch 1-2min weiter schlagen. eigelb zusammen mit dem restlichen zucker und einer prise salz 2min aufschlagen. eigelb unter das eiweiss heben. flüssige butter unterheben. reismehl, backpulver und kardamom mischen und in 3 teilen zum eigemisch sieben und mit einem kochlöffel o.ä. unterrühren. bananen zusammen mit dem vanillemark pürieren und unter den teig rühren. den boden einer springform mit backpapier auslegen und die seiten buttern. teig in die springform füllen und für 45-50min fertig backen (stäbchenprobe machen). 10-15min abkühlen lassen, dann aus der form nehmen und auf einem kuchengitter abkühlen lassen.
granatapfel curd:

zitronensaft, zitronenzesten, granatapfelsaft, butter und zucker in eine metallschale geben und in einem topf wasser zum kochen bringen - wasser sollte nur leicht köcheln. die metallschüssel in den topf stellen knapp über dem köchelnden wasser oder dass sie das wasser nur leicht berührt. die zutaten rühren bis die butter geschmolzen ist. die eier in einer separaten schüssel verrühren und langsam in die metallschüssel giessen - dabei ständig mit dem rührbesen rühren, damit das ei nicht gerinnen kann. die masse für 12-15min ständig rühren bis sie eine schöne cremige und dickliche konsistenz bekommt. abkühlen lassen und dabei ab und zu rühren, in den kühlschrank stellen bis es etwas fester geworden ist.

kuchen in 4 böden teilen - am besten mit einem langen brotmesser. granatapfel-curd auf dem untersten und dritten boden verteilen und in den kühlschrank stellen bis das frosting fertig ist.

frischkäse-frosting: 

das wasser aus dem frischkäse mit hilfe eines küchentuchs o.ä. auswringen. puderzucker sieben. butter mit dem knethaken 1-2min rühren, dann nach und nach puderzucker einrühren, dann den frischkäse. falls das frosting noch zu fest ist, kann man etwas milch (esslöffelweise) unterrühren. auf den mittleren boden frosting verstreichen. frosting in eine spritztülle mit rundem aufsatz füllen. tortenböden aufeinander setzen und in die zwischenlücken rundherum creme füllen, sodass das frosting "hervorquillt". dann mit einem kuchenspachtel rundherum glätten (wenn ihr einen tortenständer habt einfach den tortenständer drehen und spachtel dabei gerade halten). mehr creme auf der tortenoberseite verteilen und kreisum verstreichen. bis 15min vor dem servieren in den kühlschrank stellen. 

salziges karamell:
zucker in einem topf oder pfanne karamellisieren lassen, dann nach und nach butter in kleinen würfeln unterrühren, anschliessend die schlagsahne und das meersalz unterrühren. 3min köcheln lassen, dann etwas abkühlen lassen bis es eine cremig dickliche konsistenz hat, dann über die torte giessen.

torte mit granatapfelkernen und meersalz dekorieren. bon appétit!