Search Results for 'Protostome'

Sheila Cullen, representing The Ardilaun Hotel, has been crowned the 2013 Oyster Pearl for the 59th Galway International Oyster & Seafood Festival taking place from Thursday September 26 to Sunday September 29.

Sheila Cullen, representing The Ardilaun Hotel, has been crowned the 2013 Oyster Pearl for the 59th Galway International Oyster & Seafood Festival taking place from Thursday September 26 to Sunday September 29.

Researchers at NUI Galway’s Ryan Institute are part of a new of €2.4 million EU project that aims to develop and enhance the sustainability of the prawn fishery. The research will focus on developing hatchery and ranching technologies, and enhancing the survival of discards. The latter is a contentious issue in ongoing EU Common Fisheries Policy negotiations.

I visited the 2012 Young Scientist Exhibition last week and came across a couple of interesting projects which demonstrate that there are teenagers out there putting their brains to work in the food sector. It is only when you see that many enthusiastic kids under one roof you think, yes, perhaps we can create a bright future, but not if we lose them to foreign climes permanently.

There is just a month to get all your Christmas shopping done, and at Claddagh Jewellers’ huge pre-Christmas sale, you will find it hard to know where to start.

There’ll be an R in the month until next April, which for aficionados of oysters can only mean one thing: these delicacies will be available for the next seven months. Jonathan Swift is often quoted as having said, “He was a bold man that first ate an oyster”, and many of us would rather chew the head off a dead rat than let these glutinous, muscly, sea water-scented little shellfish anywhere near our dinner plate, but some view them as a delicacy on a par with caviar and champagne. Slurped straight off the half shell, either just as they are or enlivened with a dash of Tabasco or lemon juice, or cooked in a fish stew or a steak and kidney pie, and washed down with a pint of creamy Guinness or a glass of white wine or champagne, the oyster occupies a unique place in European, American and Asian cuisine.

It is no secret that Abalone restaurant in Dominick Street is one of my favourite restaurants, so I was very happy to accept an invitation from the chef proprietor, Alan Williams, to taste his first ever delivery of fresh abalone. What makes this fresh abalone really special is that it is 100 per cent Irish produced. It comes from Cape Clear, and if you are an avid watcher of RTE you may have seen a documentary showing how the owner Martin O’Mealoid was bringing his live abalone to the kitchens of two of the most famous eateries in London, The Dorchester and that coolest of cool sushi restaurant, Nobu.

“What jewellery should I own?” is one of the questions I'm constantly asked, so I decided to talk about my favourite jewels, which I think are always right for every taste, job, industry or occasion: pearls.