Fermentalist with a fetish for fatty foods. Don't listen to those looneys telling you that fat is bad for you. Love your gut, eat real food. Writer at Irish Examiners on Saturdays and Irish Independent and Sunday Times, Food and Wine Mag and Tourism Ireland
If I say so myself, we'd make a perfect TV presenting duo for foodie news.
I met the "much better in real life" Corrigan at Thomond park last Friday where he was promoting anevent being held there next Tuesday 14th. It's the stadium's first live cooking demo where the chef will cook with some of the Munster Academy players. Guests get to sample lots of local produce and quaff Thomond Reserve vino.
Tickets cost a reasonable €30 or €100 for four and you could win dinner for two cooked for you on the night by Corrigan himself, nom
Those nice folk over at Bridgestone Guides had this to say about me today, as Brendan Behan would say "I liked being liked, and could only admire their taste".
“Ripeness is all” says Edgar in Shakespeare's King Lear, and scholars have argued about Shakespeare's intent with those lines ever since. His intent was simple: old Will was just waiting for Val O'Connor to come along with her food writing and food photography, for the phrase is so, so apt for Ms O'Connor's approach to writing and photography: capture the most intense moment, reach the peak, seize the lushness, before the fall, before the decay.
Ripeness is all for Val. Look at the photo of a tomato on her blog: dripping with water, ripe red, foregrounded ahead of green tomatoes waiting their time for perfection, or look even at those photographs of Gloucester Old Spot pigs on Caroline Rigney's Limerick farm, plump porkers, ready for the knife, their sweet life spent to produce succulence, the moment captured by the lens, by the photographer's eye, by someone who can see the ripeness.
Valerie O'Connor lives in Limerick, writes and takes pictures for newspapers and magazines, and sends zingy restaurant reviews into Bridgestone Central. She loves to use terms like “musky” or “juicy” when writing about dishes she has enjoyed, and the vocabulary is alive with tactility, with relish: you know exactly what she means, you get that pleasure sent down the line through her words. Latterly, she has become a horticultural student, and we look forward to seeing the gardens that will be her signature in years to come, gardens that will invite terms such as plump; ripe; eager; voluble; precious. She is alive to the moment, and this explains her success as both writer and photographer: ripeness is all, is always all.