Food File: a Ballymaloe course, a cookbook and an electric spiraliser

A celebration of island produce from vegetables to dairy, and from Ireland to Ibiza

A taste of Ibiza Step away from the beaches and the bars, and Ibiza is an island of plenty, with long sunny summers ripening a cornucopia of fruit and veg. Anne Sijmonsbergen is an organic tomato grower, the only one on the island, she claims, and her crop is much sought after by local chefs.She and her husband also grow many other organic crops at the finca they bought 11 years ago, and she has written a lovely cookbook about the delicious seasonal dishes she cooks with her produce, as well as the island's olive oil, salt, fish and meat. "Ibiza is on the cusp of a food revolution," Sijmonsbergen says. You might not get a chance to experience it first hand this summer, but Eivissa: The Ibiza Cookbook (HarperCollins, £20) will transport you there through its stunning photography and interesting recipes.

Ballymaloe short course from garden to pot

If you’ve always wanted to do the famous Ballymaloe Cookery School’s 12-week course but haven’t had the time or money, you can get a taste of what it would be like by signing up for a five-day course from August 29th-September 2nd. The days will be packed with demonstrations and hands-on cooking, as well as exploring the school’s organic gardens and even helping to milk the Jersey cows. Students also learn about sowing and planting, and make some cheese. The five-day course runs from 9.30am to 5.30pm, Monday to Friday, and the fees are €1,450.

Give a spiraliser a whirl


It had to happen: here is what Kenwood claims is Ireland’s first electric spiraliser. It comes with a papardelle cutting cone for ribbon noodles, and a spaghetti version for fine strands. It costs €69.99 and, speaking from experience, having banjaxed a manual spiraliser in an overly enthusiastic encounter with a sweet potato, it may be worth a whirl.