The first La Brea breads, which come from the United States, have arrived in Ireland. The artisan bread range includes a seeded rye loaf, a sourdough baguette, a pecan raisin oval, a rosemary olive oil round and a roasted garlic loaf.
It's the unhurried, natural leavening process, which takes 18 hours, that helps create the bakery's distinctive smell, texture and flavour. The bread is partially-baked, cooled and flash frozen before it arrives here, where it is baked and supplied to retail outlets, restaurants and hotels. According to Terry White, executive chef at the Four Seasons hotel, chefs and restaurants in Ireland have been looking for breads like La Brea for many years. "I, personally, am delighted such a product has arrived here at last," he adds. Catherine Foley
NAAS MOVE
The Farmers' Market at The Storehouse Restaurant on Friary Lane in Naas every Saturday (10 a.m.-3 p.m.) has attracted a diverse group of 20 food producers, bakers, plant and flower sellers. You can stock up on sausages - Toulouse, beef and Guinness, Jalapeno and original pork varieties - handmade in Kilcullen by Jane Russell; smoked fish from John Rogan of Mullingar; baking and preserves from Mickey and Clare ffrench-Davis's popular ffrench's restaurant in Castledermot (formerly The Schoolhouse), and refuel with Sharon's Soups. Flowers and plants are proving to be a big draw, and sell for much less than shop prices. "Take all the work out of entertaining by choosing puddings and pies, casseroles and cheeses to take home," says market organiser Siobhan Popplewell, who has sourced a huge variety of seasonal products and festive fare for the market in the lead-up to Christmas. Marie-Claire Digby
HOME FROM HOME
Moy House in Lahinch, Co Clare, has just won this year's AA Guest Accommodation Award, and if you're looking for a seriously indulgent weekend away, it fits the bill. Owner Antoin O'Looney spent 10 years restoring the mid-18th century building from disrepair, while managing to preserve its character brilliantly. There are just nine rooms, each individually furnished with antiques, and little touches such as presents on your pillow, an honesty bar and an open kitchen make it feel like a real treat. "Moy House is run as a home, and that is how we want our guests to feel," general manager Bernie Merry said on accepting the award. The house's situation overlooking the Atlantic is ideal for surfers, and Hugh Grant stayed there on a recent golfing trip with Kyle MacLachlan. But the biggest draw is the food - dinner is served at your convenience, and breakfast sets you up for the day - try the delicious homemade muesli served with honey and crème fraïche, the eggs Benedict, or porridge with berry compote. See www.moyhouse.com (065-7082800). Clare McCarthy
MAKE A MEAL OF IT
Christmas Day should not see you tied to the kitchen stove. It should be for relaxing and doing the minimum of work. Clever chef, Neil McFadden, has come up with a great idea for keeping it simple on Christmas Day. On the 23rd or 24th, you receive a hamper with every piece of food you could need to feed eight people. The package includes sliced smoked Castletownbere salmon, dressed free-range Cavan turkey, Limerick ham with honey, as well as all the garnishings and extras like thyme and chestnut stuffing, cloves and cider, wild cranberry sauce, plum pudding and brandy butter. All the vegetables are ready to throw into the oven, and there are complete cooking instructions and a detailed time plan, so that everything runs to schedule and everybody thinks you are completely and utterly brilliant. Neil McFadden (087-2498756, 01-6279056), neilmcfadden@hotmail.com. Nicoline Greer