Media Coverage 29th Aug - 26th Sept 2018

Midland Tribune | 13/09/2018

Media Source Press Page 43
Circulation 9,914

THE TRIBUNE, 13th September 2018 Page 43

Offaly’s star baker Shelter from the storm - a group of teen­
agers take shelter from the rain in a Boru
Sonia to meet stove during a spill at Screggan in 2017 .
OH39-1-0609

TV’s Mary Berry

THE National Dairy Council is flowers, berries and chocolate),
delighted to announce the three along with good quality dairy
finalists ofthe Dare to Dairy with products; which not only brings
Mary competition. The three varied textures to the cake but adds
lucky finalists will bring their hues of colour to its many com­
winning cakes to the Ploughing ponent”
Championships on Wednesday
19th September and meet the Sonia will join the two other
Queen of Cakes herself Mary finalists who are Anne Dunne who
Berry. created Hazelnut Sable Biscuits
with Ricotta Mouse, Caramelised
The NDC received a huge Pears and Crushed Praline and
Natasha Daly who created Wild
volume of high standard entries Blackberry and Sloe Gin cakes.
from all over the country and
baking enthusiasts really impressed Prizes: Each finalist will receive a
the judges who included Chandima 6300 voucher for Ballymaloe Cook­
Gamage Head Pastry Chef at Dro- ery School and an Afternoon Tea
moland Castle, Food Writer and Hamper filled with Goodies, free
judge of Great Irish Bake Off, Lilly entry into Ploughing and will have
Higgins and Ciara Leahy, Con­ Afternoon Tea with Mary Berry.
sumer Editor of the Irish Farmers’
Journal. Mary Berry said “I’m looking
forward most to meeting people
One of the finalists is Ploughing and food producers at the National
local Sonia Steedman from Screg- Ploughing Championships and
gan in Co. Offaly who created a tasting some good Irish food. Irish
magnificent Pistachio, Rosewater, stew is one of my favourite dinners,
Raspberry and White Chocolate even better with a chunk of soda
Cake. Sonia works in IT but has a bread. My mother used to make it
passion for baking and has her own when I was young and I still make
it for my children and grand­
Instagram channel full of her cre­ children.” You just can’t beat a
ations @vanillarose2018 good crumble or pie with
homegrown berries or a stew with
Sonia said neck of lamb,” she remarks ex­
”1 got the idea for my cake from citedly.
the beautiful summer we had in
Ireland this year. Using my garden Mary Berry and finalists will be
as my inspiration, with its plentiful at the National Dairy Council stand
foliage and flowers, I wanted to at the National Ploughing Cham­
encapsulate this imagery into a pionships on Wednesday 19th
cake by combining different types September.
of ingredients (such as nuts.

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Irish Examiner Supplement | 13/09/2018

Media Source Press Page 4
Circulation 26,085

Open invitation to tea with Mary Berry

The celebrated British food Ray Ryan
writer and TV presenter Mary
Berry is looking forward to Baking highlight
meeting people and food pro-
ducers and tasting some good has been a judge on The can be sweet or savoury but Celebrated baker and food writer Mary Berry, who will offer advice to bakers at this year’s Ploughing: ‘It
Irish food on the National Great British Bake Off, the must contain dairy produce in must be the very best of Irish dairy produce and the best of its type, whether that’s a quiche, tart or cake.’
Dairy Council stand at the Junior Bake Off, as well as some form.
ploughing championships. Comic Relief Bake Off and
Sports Relief Bake Off. Those who entered the
“Irish stew is one of my fa- three selected best recipes will
vourite dinners, even better She likes travelling but is present their delicacy for tast-
with a chunk of soda bread. happiest at home. “We have ing by Mary and her guests.
My mother used to make it such wonderful produce Practical as always Mary ad-
when I was young and I still here: great dairy, vegetables, vised anyone entering to
make it for my children and fruit and meat, all home- “practice the recipe“.
grandchildren,” she said. grown so we know where it
comes from which is hugely “It must be the very best of
Mary Berry trained at the important. Irish dairy produce and the
Cordon Bleu in Paris and Bath ‘You can’t beat a good best of its type, whether that’s
School of Home Economics. In crumble or pie’ a quiche, tart or cake,” said
the swinging ‘60s she became “You just can’t beat a good Mary. “We don’t want to see
the cookery editor of House- crumble or pie with home- curdled custard or separated
wife magazine, followed by grown berries or a stew with filling. The pastry must be
Ideal Home magazine. neck of lamb,” she said. “And beautifully done.
of course, the afternoon tea
Her first television series and slice of cake.” “It has to have great flavour
Afternoon Plus with Judith and beautifully presented. No
Chalmers came out in the The National Dairy Coun- soggy bottoms,” she said.
early ’70s and was a big hit cil said it is delighted that
with a lot of British mothers. Mary Berry, the Queen of Food Writer and judge of the
Cakes, will be the star guest Great Irish Bake-Off, Lilly
Three children later, she at its stand during the Higgins, said she was delight-
continued through the ‘80s ploughing championships. ed to be involved with the com-
writing books and filming petition and to meet the bak-
television series for the BBC To celebrate her attend- ing legend that is Mary Berry.
from her home in Buckingh- ance, the NDC invited people
amshire. to create something unique Each finalist will receive a
and delicious that can be €300 voucher for Ballymaloe
Mary Berry started the served at Afternoon Tea at Cookery School and an After-
1990s by launching her Aga the Ploughing with Mary. It noon Tea Hamper filled with
Workshops, a cookery school goodies, free entry into The
at home, with some 12,000 visi- Ploughing and the chance to
tors over 16 years. In the mid- have Afternoon Tea with
1990s her daughter Annabel Mary Berry.
launched Mary Berry’s Salad
Dressing.

Since the millenium, Mary
has continued to do demon-
strations, write books and do
media work. Most notably she

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tipptatler.ie | 12/09/2018

Media Source Online Visits 12,426

NDC National Ploughing Championships Line Up 2018

NDC National Ploughing Champion- Milk Float - Keep yourself hydrated and Mary Berry - Dare to Dairy with Mary -
ships Line Up 2018 nourished with ice cold free Irish milk Afternoon Tea at Ploughing . Presentation
NDC National Ploughing Championships served from our vintage milk van. with judges to the three finalists who took
Line Up 2018 part in the Dare to Dairy with Mary compe-
Mary Berry. Photo by Georgia Glynn tition - who have created something
Posted by on September 12, 2018 · Smith unique and delicious to be served at After-
noon Tea. The Queen of Ploughing Anna
The NDC have a really exciting line up at Events List May McHugh will be dropping by for a
this year’s Ploughing championships. We cup of tea with Mary!
have a fabulous programme of events, Tuesday 18 th September
cooking demos, celebrities, Influencers, Food writer and former Great Irish Bake
healthcare experts and sports stars at our "Dancing at the Ploughing" with former Off Judge Lilly Higgins will be cooking a
stand over the three days. DWTS contestant Anna Geary and her part- delicious menu inspired by the best of
ner Kai Widdrington, Marty Morrissey and Irish dairy produce.
Activities and Attractions MC Julian Benson doing the Charleston!
Thursday 20 th September
Wellie Clinic - Podiatrists will be on hand We are also inviting people from the
to check the health of your feet - wearing crowd to show off their dance moves in Currabinny - Snapchat and TV Star James
wellies all day can cause foot problems! front of judges Julian Benson and Kai Wid- Kavanagh and Chef/Partner William Mur-
drington - the best dancers will win a spe- ray will be cooking from their new Curra-
Football Darts - Check out your aim and cial prize and have their photos taken with binny Cookbook.
footy skills with a special giant dart board the Stars!
penalty shoot-out! Fashion and Beauty Instagram star Louise
Chef Adrian Martin will be cooking some Cooney will be showing off her "Plough-
The Green Screen - a visual effects techni- delicious dishes in the Complete Natural ing Style".
que which allows subjects to be isolated Kitchen.
from a background and filmed moving, GAA Stars Eoin Cadogan, Brendan Maher
dancing, walking, etc - Great Fun! Experts from Cappagh National Orthope- - more stars to be announced ****
dic Hospital
Cappagh Bone Clinic - Get help and ad- Instagram Pilates Star Aoife Hannon will
vice from the experts at Cappagh Hospital TV3’s Mark Cagney, Social Media star Na- be showing some moves.
on keeping your bones strong and avoiding thalie Lennon and Dr John O’Beirne dis-
osteoporosis and other bone conditions. cuss Bone health - Mind your Bones cam- Panel Discussion - Optimum Nutrition for
paign panel discussion. Sport - Some of Ireland’s top GAA Stars
The Complete Natural Kitchen - delicious will be chatting with Dr Pat O’Neill, For-
food and demos will be held over the three Instagram Star and Fitness Coach Dee Fitz mer GAA Coach and surgeon at Cappagh
days with our exciting guest chefs! National Orthopedic Hospital Hospital and
Wednesday 19 th September Dr Sharon Madigan, Sport Ireland Institute.
Free Dairy Ice Cream will be served from
or stand across the three days TV and social media star Doireann Garri- @
hy will be interviewing Mary Berry about
Co-Op Marketplace - The cream of Irish her life and career to date.
dairy produce will be sampled from our
award-winning Co-ops over the three days.

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Evening Echo | 08/09/2018

Media Source Online Visits 334,375

Ready for tea with Mary

By Elaine Duggan couraged to bake, Mam always made des- competition, where they research local
serts for after dinner. products and produce, and create a dish us-
WHEN Home Economics teacher Anne ing local food.
Dunne, of Mallow, meets Mary Berry at "I was always baking buns and cakes, I al-
the National Ploughing Championships lat- ways loved it. My mother had hens, so we "It gets them researching and thinking,
er this month, she hopes to bring some spe- always had eggs. what is out there, what is local to Mallow
cial guests with her… her students! and Ireland — to appreciate what is
"I had an aunt living in Cahir, she is like around them."
Anne will be trying to woo the Queen of another mother and was also big into her
Cakes with her special recipe, having crafts and baking." Anne found out about the National Dairy
reached the final of a National Dairy Coun- Council competition from her sister and
cil competition. Anne Dunne's Hazelnut Sable Biscuits friends, who encouraged her to enter. With
with Ricotta Mousse, Caramelised Pears the deadline looming, she decided to go
Anne is one of three finalists in the ‘Dare and Crushed Praline recipe for it. She purchased a few ingredients on
to Dairy with Mary’ competition, which the Wednesday, set about making the dish
sees them bring their winning cakes to the Anne always wanted to be a teacher, as on the Thursday and submitted it on the
Ploughing Championships on September many in her family are too — her sister, Friday, D-day.
19 and meet Mary Berry for afternoon tea. cousins and aunts — even though she nev-
er studied Home Ec, she knew from her " I just about made the deadline," she said.
Anne beat off stiff competition from a home life that it was something she would
huge volume of high standard entries. She like to pursue. Anne took a risk as it wasn’t a dish she
won over the judges, who included Chandi- had made already.
ma Gamage Head Pastry Chef at Dromo- Having studied in Sligo, and after enjoy-
land Castle; Food Writer and judge of ing stints teaching in Tipperary and in "I looked at what the NDC wanted — to
Great Irish Bake off, Cobh woman Lilly Cork city, she has been at St Mary’s Sec- use dairy, but I wanted it to be different. I
Higgins; and Ciara Leahy, Consumer Edi- ondary School in Mallow for around five know Toonsbridge do Ricotta. I was in Ita-
tor of Irish Farmers’ Journal, with her Ha- years, where she has three colleagues ly last year on holidays and then on a
zelnut Sable Biscuits with Ricotta Mousse, based in the Home Ec department. school tour with students. Italians love Ric-
Caramelised Pears and Crushed Praline rec- otta, they use it a lot in savoury dishes. I
ipe. Baking is her main hobby at home, as she thought Ricotta and Pear were a good com-
finds it very relaxing. bination. I asked myself what else could I
Anne lives at home with her parents, on a add.
dairy, beef and tillage farm outside Mitch- "Because people know I love baking, I do
elstown, which is farmed by her two broth- a lot of Christening and birthday cakes for "I also looked at the different skills to this
ers. It was there that her love of all things family. There’s always eggs, don’t worry," — I know one of Mary’s famous phrases is
baking was nurtured from a young age. she joked. something like ‘I don’t want a soggy bot-
tom’ — so I said I would get a pastry bis-
cuit, buttery type of biscuit.

"We’ve been cooking all our lives. We al- She is an advocate for using local produce, Mary Berry who is attending the National
ways had home- made dinners and a sweet something which she nurtures and encour- Ploughing Championships as a special
treat in the house if someone called. ages among her young students too. guest of the National Dairy Council.

"I am the youngest of four, I have a sister "I am teaching in Mallow — we are sur- "I looked at different pictures online and
as well, I was always under the kitchen ta- rounded by the best produce." asked what I would like to see on an after-
ble, always wanting to make something, noon tea plate. I said I could poach the
probably a mess, but we were always en- She explained how students in her school
take part in the Bord Bia ‘Future is Food’

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pears, make ricotta mousse to make it light- same ethos as home economics teachers — the past few years: " I am passionate about
er and build it with the biscuits." to use local produce. young people and teaching them life skills
— all students should have an opportunity
She explained how chef Neven Maguire As well as meeting the doyne of baking, in secondary school to learn even the ba-
had been at the school and demonstrated recreating her dish for her and enjoying af- sics that they can bring into college — it is
how to do sugar twists, so she had a go at ternoon tea with her, Anne will also bring not all about cooking in Home Ec, but
that too! home a €300 voucher for Ballymaloe Cook- about being a responsible consumer, mon-
ery School and an Afternoon Tea Hamper ey management, healthy eating."
"I also decided to do praline, to show filled with goodies, and free entry into the
skill." Plough Championship. Anne said she has been inundated with
messages of support from people. She runs
While Anne doesn’t have much time for Anne said she is even hoping to bring the love home ec page on Twitter and In-
TV, she does have a few of Mary’s cook along some students, as she has brought a stagram.
books at home and loves that she has the group to the Ploughing Championship over

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The Irish Times | 08/09/2018

Media Source Online Visits 11,835,433

Mary Berry to pick best cake at National Ploughing Championships

Mary Berry to pick best cake at Nation- balm jelly, horseradish cream and water-
al Ploughing Championships cress puree.

A taste of Ireland in the Philippines

Food File: Irish food in the Phillipines Chef Gavin McDonagh, formerly of Brio- Knead some sourdough?
and the Shelbourne pops some champagne che in Ranelagh and now working as a de-
corks velopment chef with the Dylan McGrath The Conrad hotel in Dublin is hosting sour-
group, is bringing a taste of Ireland to the dough masterclasses, in conjunction with
Marie Claire Digby Philippines this week. He is taking part in its supplier, the Bretzel Bakery in Portobel-
European Culinary Week, a celebration of lo, on Wednesday, September 12th. As
Anne Dunne’s hazelnut sablé biscuits with cuisine from the continent, with events tak- part of the annual National Bread Week
ricotta mousse, caramelised pears and ing place in Manila and Cebu. promotion (September 10th-16th), you can
crushed praline, which she will serve to book a ticket for either the 11am or 6pm
Mary Berry. Gavin (right) and Lee McDonagh are tak- session at the hotel’s Coburg restaurant.
ing Irish food to the Philippines.
A home economics teacher, a cardiac phys- The Conrad hotel in Dublin is hosting
iologist and an IT specialist have created The invitation to participate came from his sourdough masterclasses.
cakes that will be served to baking expert friend from culinary college, Mark Hagen,
Mary Berry, when she visits the National who is executive head chef at the Grand Bretzel head baker Fabrice Hergaux will
Ploughing Championships in Tullamore on Hyatt in Manila, which is hosting the lead 90-minute classes, during which he
Wednesday, September 19th. event. will demonstrate how to make a sourdough
loaf, answer questions on bread baking,
The former Great British Bake Off judge McDonagh will be assisted by his son Lee, and offer samples served with dips, as well
will be a guest of the National Dairy Coun- a second year student chef who has spent as refreshments.
cil, which invited Irish bakers to create a the summer on a placement at Glovers Al-
cake to be served to Berry for afternoon ley. The pair will be responsible for the Guests will leave with some of the Bret-
tea at the event. The entries were judged starter course at a lunch for 200 guests, the zel’s sourdough starter, as well as a vouch-
by food writer Lilly Higgins, Dromoland fish course at another lunch for 100 diners, er for breakfast for two at the Coburg.
Castle pastry chef Chandima Gamage and as well as taking part in a Taste of Dublin- Tickets, €12, must be booked online in ad-
Ciara Leahy, consumer editor of the Irish style event. vance at Eventbrite.ie, and are limited to
Farmers’ Journal, and three finalists were 40 guests for each session.
chosen. They will bring their winning One strand of the programme involves the
cakes to the Ploughing Championships and promotion of European produce in the Phil- Shelbourne wine tasting
present them to Berry for her assessment. ippines, with a view to establishing or
strengthening trade links. McDonagh will Nisea Doddy, sommelier at the Shelbourne
Anne Dunne, a home economics teacher be cooking with Guinness, Dubliner in Dublin, will be wielding her saber on
from Co Cork, devised a recipe for hazel- cheese, Avonmore milk and cream and Ker- the hotel’s new outdoor terrace on the eve-
nut sablé biscuits with ricotta mousse, car- rygold butter. He also hopes to have Clare ning of Wednesday, September 19th. Dem-
amelised pears and crushed praline. Nata- Island salmon on that list. onstrating the sabrage method of opening
sha Daly, a cardiac physiologist living in a bottle of Champagne with a dramatic
Co Kerry, created sloe gin and blackberry His dishes include Guinness and smoked flourish, Doddy will be pouring the first of
cakes. IT worker Sonia Steedman from Co bacon gougères with Dubliner Cheddar a series of wines from Laurent-Perrier that
Offaly made the final cut with her pista- cheese sauce, and organic Clare Island sal- will be served with a tasting menu created
chio, rosewater, raspberry and white choc- mon with cured salmon caviar, lemon by executive head chef Garry Hughes.
olate cake.

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Nicole Snozzi, brand ambassador for Lau- with wilted chicory will pair with the will come with a final glass, of Grand Siè-
rent-Perrier, will introduce the wines at house’s Brut offering. Line-caught turbot cle.
the Shelbourne. with sauce Grenobloise and caviar will be
served with Cuvée Rosé. Roast saddle of Tickets are €99 per person including the
Heirloom tomato salad with ricotta and yu- rabbit with pancetta, sweetcorn and pick- welcome reception at 6.15pm. The wines
zu dressing will be matched with Laurent- led red onion, paired with Laurent-Perrier will be introduced by Nicole Snozzi, who
Perrier Ultra Brut. Bantry Bay scallops Vintage, is the final savoury course. Des- has worked with the company for the past
sert of panna cotta and poached rhubarb 25 years. Bookings are being taken by
email, [email protected] or by
telephoning 01-6634500.

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Sunday Times | 09/09/2018

Media Source Press Page 12
Circulation 79,751

MERE MORSELS

EPIC ALE Play beer bingo or take part ic.com THIRTY DEAL Evan Doyle, found- brooklodge.com DAIRY BERRY Baking
in a blindfold challenge at the Brewtonic er of the Strawberry Tree restaurant at queen Mary Berry will be appearing at this
Beer Fest in Dublin. Running from Septem- Wicklow's BrookLodge & Macreddin Vil- year's National Ploughing Championships,
ber 21 to 23, the event will have discus- lage, is celebrating 30 years in business by in Screggan, Co Offaly. She will judge the
sions, demonstrations and food pairings recreating tasting menus from 1988. The final of the National Dairy Council's Dare
from some of the country's top independ- cost is €65 per person for five courses, and to Dairy competition at the event, which
ent brewers. Tickets cost €10. brew-ton- €85 per person for nine. runs from September 18 to 20. npa.ie

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Irish Times Magazine | 08/09/2018

Media Source Press Page 28,29
Circulation 60,352

FOOD-FILE

Mary Berry to pick best cake at National MARIE-CLAIRE DIGBY
Ploughing Championships
A home economics teacher, a cardiac ■ Lee and Gavin McDonagh are taking Irish food to the Philippines
physiologist and an IT specialist have
created cakes that will be served to
baking expert Mary Berry, when she
visits the National Ploughing Champion-
ships in Tullamore on Wednesday,
September 19th.

The former Great British Bake Off
judge will be a guest of the National
Dairy Council, which invited Irish
bakers to create a cake to be served to
Berry for afternoon tea at the event. The
entries were judged by Irish Times food
writer Lilly Higgins, Dromoland Castle
pastry chef Chandima Gamage and
Ciara Leahy, consumer editor of the
Irish Farmers’ Journal, and three
finalists were chosen. They will bring
their winning cakes to the Ploughing
Championships and present them to
Berry for her assessment.

Anne Dunne, a home economics
teacher from Co Cork, devised a recipe
for hazelnut sablé biscuits with ricotta
mousse, caramelised pears and crushed
praline. Natasha Daly, a cardiac physiol-
ogist living in Co Kerry, created sloe gin
and blackberry cakes. IT worker Sonia
Steedman from Co Offaly made the final
cut with her pistachio, rosewater,
raspberry and white chocolate cake.

A taste of Ireland in the Philippines Week, a celebration of cuisine from the hosting the event. McDonagh will be
Chef Gavin McDonagh, formerly of continent, with events taking place in assisted by his son Lee, a second year
Brioche in Ranelagh and now working Manila and Cebu. student chef who has spent the summer
as a development chef with the Dylan on a placement at Glovers Alley. The
McGrath group, is bringing a taste of The invitation to participate came pair will be responsible for the starter
Ireland to the Philippines this week. He from his friend from culinary college, course at a lunch for 200 guests, the fish
is taking part in European Culinary Mark Hagen, who is executive head chef course at another lunch for 100 diners,
at the Grand Hyatt in Manila, which is

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as well as taking part in a Taste of Dub- Coburg. Tickets, ¤12, must be booked
lin-style event. One strand of the pro- online in advance at Eventbrite.ie, and
gramme involves the promo- are limited to 40 guests for each session.
tion of European produce in
the Philippines, with a Wine tasting menu at the
view to establishing or Shelbourne
strengthening trade links. Nisea Doddy, sommelier at the
McDonagh will be cook- Shelbourne in Dublin, will be
ing with Guinness, Dublin- wielding her saber on the hotel’s
er cheese, Avonmore milk new outdoor terrace on the evening of
and cream and Kerrygold Wednesday, September 19th. Demon-
butter. He also hopes to have Clare Island strating the sabrage method of opening a
salmon on that list. bottle of champagne with a dramatic
flourish, Doddy will be pouring the first
His dishes include Guinness and of a series of wines from Laurent-Perrier
smoked bacon gougères with Dubliner that will be served with a tasting menu
Cheddar cheese sauce, and organic Clare created by executive head chef Garry
Island salmon with cured salmon caviar, Hughes.
lemon balm jelly, horseradish cream and Heirloom tomato salad with ricotta
watercress puree. and yuzu dressing will be matched with
Knead some sourdough? Laurent-Perrier Ultra Brut. Bantry Bay
The Conrad hotel in Dublin is hosting scallops with wilted chicory will pair with
sourdough masterclasses, in conjunction the house’s Brut offering. Line-caught
with its supplier, the Bretzel Bakery in turbot with sauce Grenobloise and caviar
Portobello, on Wednesday, September will be served with Cuvée Rosé. Roast
12th. As part of the annual National saddle of rabbit with pancetta, sweet-
Bread Week promotion (Septem-
ber 10th-16th), you can book a corn and pickled red onion, paired
ticket for either the 11am or with Laurent-Perrier Vintage, is
6pm session at the hotel’s the final savoury course.
Coburg restaurant. Dessert of panna cotta and
poached rhubarb will come
Bretzel head baker Fabrice with a final glass, of Grand
Hergaux will lead 90-minute Siècle.
classes, during which he will Tickets are ¤99 per person
demonstrate how to make a sourdough
loaf, answer questions on bread baking, including the welcome reception at
and offer samples served with dips, as 6.15pm. The wines will be introduced by
well as refreshments. Nicole Snozzi (left), who has worked with
the company for the past 25 years.
Guests will leave with some of the
Bretzel’s sourdough starter, as well as a Bookings are being taken by email,
voucher for breakfast for two at the [email protected] or by
telephoning 01-6634500.

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Offaly Express | 30/08/2018

Media Source Online Visits 96,704

Two Offaly bakers through to meet Mary Berry at Ploughing Championships

The National Dairy Council has an- so I wanted to create a recipe using them. where possible. I have always loved to
nounced the three finalists of the Dare to The bottle of sloe gin was from a supply bake with my mum and aunts being my
Dairy with Mary competition. The three that I made last year. The recipe was devel- first educators and with an endless supply
lucky finalists will bring their winning oped from a number of different ideas of free range eggs from my mother's hens I
cakes to the Ploughing Championships in while trying to incorporate dairy products gained much practice at home!"
Offaly on Wednesday, September 19 and into the recipe. Each layer was sampled
meet the Queen of Cakes herself, Mary and approved by my husband." Each finalist will receive a €300 voucher
Berry. for Ballymaloe Cookery School and an Af-
Ploughing local Sonia Steedman from ternoon Tea Hamper filled with Goodies,
The NDC received a huge volume of en- Screggan in Co. Offaly is also through hav- free entry into Ploughing and will have Af-
tries from all over the country and baking ing created a magnificent Pistachio, Rose- ternoon Tea with Mary Berry.
enthusiasts really impressed the judges water, Raspberry and White Chocolate
who included Chandima Gamage Head Pas- Cake. Sonia works in IT but has a passion Mary Berry said, "I'm looking forward
try Chef at Dromoland Castle, Food Writer for baking and has her own Instagram chan- most to meeting people and food produc-
and judge of Great Irish Bake Off, Lilly nel full of her creations @vanillarose2018. ers at the National Ploughing Champion-
Higgins and Ciara Leahy, Consumer Edi- ships and tasting some good Irish food.
tor of the Irish Farmers’ Journal. Anne Dunne from Mallow in Co. Cork, a Irish stew is one of my favourite dinners,
Home Economics teacher who lives on a even better with a chunk of soda bread.
The three finalists are Anne Dunne from dairy, beef and tillage farm in Mitchels- My mother used to make it when I was
Cork, and Offaly natives Natasha Daly and town is also a finalist. She created Hazel- young and I still make it for my children
Sonia Steedman. nut Sable Biscuits with Ricotta Mouse, and grandchildren. You just can't beat a
Caramelised Pears and Crushed Praline for good crumble or pie with homegrown ber-
Natasha Daly is originally from Birr but the competition. ries or a stew with neck of lamb," she re-
now living in Kerry and working as a Car- marks excitedly.
diac Physiologist. Natasha created Sloe Anne said, "I am surrounded by some of
Gin and Blackberry Cakes for the competi- the best dairy producers and I know only Mary Berry and the three finalists will be
tion. too well the importance of using locally at the National Dairy Council stand at the
produced products for freshness, quality National Ploughing Championships on
She said, "there is a large crop of blackber- and flavour. This concept is one I regular- Wednesday, September 19.
ries growing in the field behind my home ly bring into class and I encourage stu-
dents to research and use Irish ingredients

CONTINUE READING

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Evening Echo Women on Wednesday | 05/09/2018

Media Source Press Page 5
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The Avondhu | 30/08/2018

Media Source Press Page 19
Circulation 9,000

Mitchelstown’s star baker set
for ploughing championships

JAMIE O’FLAHERTY Bake Off Lilly Higgins, educators and with an
and Ciara Leahy, Con­ endless supply of free
Anne Dunne, a sumer Editor of the range eggs from my
Home Economics Irish Farmers’ Journal. mother’s hens, I gained
teacher who lives on a much practice at home!”
dairy, beef and tillage Anne Dunne, who is
farm in Mitchelstown, a native of Mallow, cre­ Anne will join the
is one ofthree finalists ated Hazelnut Sable two other finalists who
of the Dare to Dairy Biscuits with Ricotta are Sonia Steedman
with Mary competi­ Mouse, Caramelised who created a Pistachio,
tion. The three lucky Pears and Crushed Pra­ Rosewater, Raspber­
finalists will bring line for the competition ry and White Choco­
their winning cakes to which stunned the judg­ late Cake and Natasha
the Ploughing Cham­ es. Daly who created Wild
pionships on Wednes­ Blackberry and Sloe Gin
day, September 19 and Speaking ahead of cakes.
meet the ‘Queen of the finals Anne said,
Cakes’ herself, Mary she is surrounded by PRIZES
Berry. some of the best dairy Each finalist will
producers and knows receive a €300 voucher
The National Dairy only too well the impor­ for Ballymaloe Cookery
Council received a huge tance of using locally School and an After­
volume of high stand­ produced products for noon Tea Hamper filled
ard entries from all over freshness, quality and with Goodies, free entry
the country and bak­ flavour. into Ploughing and will
ing enthusiasts really have Afternoon Tea
impressed the judges “This concept is one with Mary Berry.
who included Chandi- I regularly bring into Mary Berry said:
ma Gamage Head Pas­ class and I encourage “I’m looking forward
try Chef at Dromoland students to research most to meeting peo­
Castle, Food Writer and and use Irish ingredi­ ple and food producers
judge of Great Irish ents where possible. I at the National Plough­
have always loved to ing Championships and
bake with my mum and tasting some good Irish
aunts being my first food. Irish stew is one
of my favourite din­
LEFT: Anne Dunne, one of three finalists who ners, even better with
will bring their winning cakes to the Ploughing a chunk of soda bread.
Championships on Wednesday, September 19 to “My mother used
meet the ‘Queen of Cakes’ herself, Mary Berry. to make it when I was
(Photo: Aisling Daly) young and I still make
it for my children and
grandchildren. You just
can’t beat a good crum­
ble or pie with home­
grown berries or a stew
with neck of lamb,” she
remarked excitedly.

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Offaly Independent | 01/09/2018

Media Source Press Page 7
Circulation 13,040

Offaly finalists set to wow Mary Berry

TWO Offaly bakers will be The mouthwater Pistachio, Rosewater, Raspberry and White Chocolate Cake created by Sonia
looking for the seal of approval Steedman from Screggan.
of the 'Queen of Cakes' Mary
TV baking supremo, Mary Berry. Berry at the upcoming Plough- field behind my home so I to incorporate dairy products Mouse, Caramelised Pears
ing Championships. wanted to create a recipe into the recipe. Each layer was and Crushed Praline for the
using them. (The bottle of sloe sampled and approved by my competition which stunned
Natasha Daly, who is origi- gin was from a supply that I husband,” she joked. the judges.
nally from Birr but now living made last year). The recipe
in Kerry, works as a cardiac was developed from a number The other local finalist The NDC received a huge
physiologist, and is one of of different ideas, while trying is Sonia Steedman from Screg- volume of entries from all
three finalists in the Dare to gan, Tullamore, who created over the country and baking
Dairy with Mary competition a Pistachio, Rosewater, Rasp- enthusiasts really impressed
organised by The National berry and White Chocolate the judges who included
Dairy Council. Cake. While she works in IT, Chandima Gamage, Head Pas-
Sonia has a passion for baking try Chef at Dromoland Castle,
She created Sloe Gin and and has her own Instagram food writer and judge of Great
Blackberry Cakes for the com- channel full of her creations Irish Bake Off, Lilly Higgins
petition, which wowed the @vanillarose2018. and Ciara Leahy, Consumer
judges and has landed her one Editor of the Irish Farmers’
of three finalist spots. She will The third winner is Anne Journal.
bring her winning cake to the Dunne from Mallow in Co
Ploughing Championships on Cork, a Home Economics Each finalist gets a €300
Wednesday, September 19 and teacher who lives on a dairy, voucher for Ballymaloe, a
meet the TV baking supremo- beef and tillage farm in Mitch- hamper of goodies, free entry
herself, Mary Berry. elstown. She created Hazel- into Ploughing and Afternoon
nut Sable Biscuits with Ricotta Tea with Mary Berry.
“There is a large crop of
blackberries growing in the

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Mallow Star | 30/08/2018

Media Source Press Page 12
Circulation 8,000

Anne to meet Mary Berry
at National Ploughing
Championships

The National Dairy Council has announce three finalists
for the Dare to Dairy with Mary competition who will
bring their winning cakes to the Ploughing Championships
on Wednesday 19th September, and meet the Queen of
Cakes herself Mary Berry. One of the finalists is Anne
Dunne from Mallow, a Home Economics teacher who lives
on a dairy, beef and tillage farm in Mitchelstown. She
created Hazelnut Sable Biscuits with Ricotta Mousse,
Caramelised Pears and Crushed Praline for the competition
which stunned the judges.
Anne said, “I am surrounded by some of the best dairy
producers and I know only too well the importance of
using locally produced products for freshness, quality and
flavour. This concept is one I regularly bring into class,
and I encourage students to research and use Irish
ingredients, where possible. I have always loved to bake
with my mum and aunts being my first educators and with
an endless supply of free range eggs from my mother’s
hens I gained much practice at home!”
Each finalist will receive a €300 voucher for Ballymaloe
Cookery School and an Afternoon Tea Hamper filled with
goodies, free entry into the Ploughing Championships, and
Afternoon Tea with Mary Berry.
Mary Berry said “I’m looking forward most to meeting
people and food producers at the National Ploughing
Championships and tasting some good Irish food. Irish
stew is one of my favourite dinners, even better with a
chunk of soda bread. My mother used to make it when I
was young and I still make it for my children and
grandchildren.” You just can’t beat a good crumble or pie
with homegrown berries, or a stew with neck of lamb,” she
remarks excitedly.
Mary Berry and finalists will be at the National Dairy
Council stand at the National Ploughing Championships on
Wednesday 19th September.

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Kerryman Tralee Edition | 30/08/2018

Media Source Press Page 8
Circulation 19,886

UHKdocin
bake off

By SIMON BROUDER

A TRALEE-based doctor and
keen amateur baker is set to
meet Britain’s ‘Queen of Cakes’
Mary Berry.

Natasha Daly - who works
as a Cardiac Physiolosgist at
University Hospital Kerry - is
one of three finalists in the
National Dairy Council’s ‘Dare
to Dairy with Mary’ baking
contest.

Natasha and her fellow
finalists will bring their cakes
to the National Ploughing
Championships on September
19 when their creations will be
judged by the beloved former
‘Great British Bake Off’judge.

To win her spot in the final
Natasha created Sloe Gin and
Blackberry Cakes.

“There is a large crop of
blackberries growing in the
field behind my home so I
wanted to create a recipe us­
ing them,” said Natasha.

“The recipe was developed
from a number of different
ideas, while trying to incor­
porate dairy products into the
recipe. Each layer as I made
it was sampled and approved
by my husband. I enjoyed
doing the mirror glaze as it
was something I had never
tried before. While the rec­
ipe contains double cream
in the blackberry layer, the
end product ended up being
surprisingly light,” she said.

Each finalist will receive a
€300 voucher for Ballymaloe
Cookery School; a hamper of
goodies and will have After­
noon Tea with Mary Berry.

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Mallow Star | 30/08/2018

Media Source Press Page 1
Circulation 8,000

ANNE TO MEET THE

QUEEN OF CAKES

Anne Dunne from Mallow competition. A Home
will be the envy of her Economics teacher who
friends when she meets lives on a dairy, beef and
Queen of Cakes Mary tillage farm in Mitchels-
Berry at the Ploughing town, Anne created
Championships in Hazelnut Sable Biscuits
Tullamore on Wednesday with Ricotta Mousse,
19th September. Anne is Caramelised Pears and
one of three finalists in the Crushed Praline for the
Dare to Dairy with Mary competition, and her
confections stunned the
judges. As a finalist, Anne
will receive a €300
voucher for Ballymaloe
Cookery School, an
afternoon-tea hamper filled
with goodies, free entry
into the Ploughing
Championships, and the
most-coveted prize of all,
afternoon tea with Mary
Berry. Mary Berry and the
three finalists will be at the
National Dairy Council
stand at the National
Ploughing Championships
on Wednesday 19th
September.

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Corkman | 30/08/2018

Media Source Press Page 8
Circulation 6,911

8 THE CORKMANI Thursday, August 30,2018

Anne bakes for Queen of Cakes

. MARIA HERLIHY perhaps a tad nervous that the famed Mary really impressed the judges who included
^ Berry will be sampling her produce. Chandima Gamage, the Head Pastry Chef at
THE ‘Queen of Cakes’, Mary Berry will Dromoland Castle, and the Food Writer and
get to sample a Mallow Home Economics “I am surrounded by some of the best Judge of the Irish Bake Off, Lilly Higgins
teacher’s winning cake at the Ploughing dairy producers and I know only too well along with Ciara Leahy, Consumer Editor
Championships. And while Mary Berry is the importance of using locally produced of the Irish Farmers’ Journal.
all about baking, she is very much partial products for freshness, quality and flavour,”
to Irish stew. said Anne. “This concept is one I regularly Each finalist will receive a €300 voucher
bring into class and I encourage students for the Ballymaloe Cookery School and an
Anne Dunne, is a Home Economics to research and use Irish ingredients where afternoon tea hamper filled with goodies.
teacher and lives on a dairy, beef and possible.” The finalists will also have afternoon tea
tillage farm in Mitchelstown. She created with Mary Berry - where no doubt, the talk
a Hazlenut Sable Biscuits with Ricotta “I always loved to bake with my mum and will turn to all things cakes.
Mousse, Caramelised Pears and Crushed aunts who were my first educators and with
Praline Cake. The National Dairy Council an endless supply of free range eggs from Mary Berry said she is looking forward to
announced the three finalists of the ‘Dare meeting people and food producers at the
to Dairy with Mary’ competition and Anne my mother’s hens I gained much practice National Ploughing Championships and
was chosen. Now Anne, along with two at home,” she added. tasting some good Irish food.
other finalists, will bring their winning
cakes to the Ploughing Championships Anne will join two other finalists - So­ “Irish stew is one ofmy favourite dinners,
on Wednesday, September 18, to meet the nia Steedman who has created a Pistachio - even better with a chunk of soda bread.
Queen of Cakes, Mary Berry (pictured left). Rosewater, Raspberry and White Chocolate My mother used to make it when I was
Cake, and Natasha Daly who created a Wild
Anne is certainly looking forward to not young and I still make it for my children and
only meeting the Queen of Cakes but also Blackberry and Sloe Gin Cake. grandchildren. You just can’t beat a good
The National Dairy Council received a crumble or pie with home-grown berries or
a stew with neck of lamb,” she said.
huge and high standard of entries from all
over the country and the baking enthusiasts

■II llliill

▲ 118

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forwarding) is permitted except under License.

Vale Star | 30/08/2018

Media Source Press Page 12
Circulation 8,000

Anne to meet Mary Berry
at National Ploughing
Championships

The National Dairy Council has announce three finalists
for the Dare to Dairy with Mary competition who will
bring their winning cakes to the Ploughing Championships
on Wednesday 19th September, and meet the Queen of
Cakes herself Mary Berry. One of the finalists is Anne
Dunne from Mallow, a Home Economics teacher who lives
on a dairy, beef and tillage farm in Mitchelstown. She
created Hazelnut Sable Biscuits with Ricotta Mousse,
Caramelised Pears and Crushed Praline for the competition
which stunned the judges.
Anne said, “I am surrounded by some of the best dairy
producers and I know only too well the importance of
using locally produced products for freshness, quality and
flavour. This concept is one I regularly bring into class,
and I encourage students to research and use Irish
ingredients, where possible. I have always loved to bake
with my mum and aunts being my first educators and with
an endless supply of free range eggs from my mother’s
hens I gained much practice at home!”
Each finalist will receive a €300 voucher for Ballymaloe
Cookery School and an Afternoon Tea Hamper filled with
goodies, free entry into the Ploughing Championships, and
Afternoon Tea with Mary Berry.
Mary Berry said “I’m looking forward most to meeting
people and food producers at the National Ploughing
Championships and tasting some good Irish food. Irish
stew is one of my favourite dinners, even better with a
chunk of soda bread. My mother used to make it when I
was young and I still make it for my children and
grandchildren.” You just can’t beat a good crumble or pie
with homegrown berries, or a stew with neck of lamb,” she
remarks excitedly.
Mary Berry and finalists will be at the National Dairy
Council stand at the National Ploughing Championships on
Wednesday 19th September.

▲ 119

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The Irish Sun | 12/09/2018

Media Source Online Visits 1,470,589

FAT MILK IS BOOST TO HEART Drinking three glasses of full-fat milk a day
can help you live longer, study finds

It can also protect against heart disease The researchers, from Canada’s McMaster Health chiefs currently recommend two to
and stroke — flying in the face of current University, looked at the diets of 130,000 four servings of low-fat dairy.
medical advice to choose skimmed instead adults in 21 countries over nine years.
DRINKING three glasses of full-fat milk a Dr Sarah Berry, of King’s College, said:
day can help you live longer, a huge glob- Those who consumed the most full-fat dai- "Dairy is nutrient dense."
al study has discovered. ry produce — an average of 3.2 servings a
day — also had the lowest rates of mortali- GOT a story? RING The Sun on 0207 782
It can also protect against heart disease ty, cardiovascular disease and stroke. One 4104 or WHATSAPP on 07423720250 or
and stroke — flying in the face of current serving of dairy is equal to a glass of full- EMAIL [email protected]
medical advice to choose skimmed instead. fat milk, a teaspoon of butter or 15g of
cheese. Skin doctors reveal the secret cure for
Getty - Contributor sunburn that’s already in your fridge
Lead researcher Dr Mahshid Dehghan DRINKING three glasses of full-fat milk a
1 said: "Consumption of dairy might be ben- day can help you live longer, a huge glob-
eficial." al study has discovered.
Drinking three glasses of full-fat milk a
day can help you live longer, a huge glob-
al study has discovered

CONTINUE READING

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The Times-Ulster | 12/09/2018

Media Source Press Page 7
Circulation 394,102

Don't spurn the milk churn: full fat dairy could protect your heart

Three daily portions of full-fat dairy A standard serving was equivalent to a "Dairy foods are nutrient dense and con-
products may help to maintain a healthy 244g glass of milk or yoghurt, a 15g piece tain essential vitamins, minerals, macro
heart, according to a global study that goes of cheese, or a 5g teaspoon of butter. The and micro-nutrients within a complex food
against conventional dietary guidelines. findings clash with government guidelines, matrix with probiotic functions," she said.
People who ate three portions of fullfat which say that dairy foods can be incorpo- "As we consume foods and not nutrients,
milk, butter, cheese or yoghurt were a quar- rated into a healthy diet but ask people to the results highlight the importance of
ter less likely to succumb to an early choose low-fat options. Experts said that food-based guidelines, not nutrient-based."
death, compared with those who ate less there still may be good reasons to follow The study did not explain why a higher dai-
than half a serving a day. that advice, including losing weight. ry intake appeared to be linked to lower
They were a quarter less likely to suffer se- "Similar beneficial effects were observed risk of death and cardiovascular disease.
rious heart disease and less than half as for whole fat-dairy and low-fat," said Dr Victoria Taylor, a senior dietician at the
likely to suffer a stroke. Sarah Berry of King's College London. British Heart Foundation, said that the
Most dietary advice urges people to cut "While this evidence shows that there is charity would not be revising its advice.
down on fatty foods, particularly saturated no added benefit in terms of cardiovascu- "Dairy products don't need to be excluded
fat from red meat and dairy products. How- lar risk in opting for low fat over high-fat from the diet to prevent heart and circula-
ever, the findings suggests that dairy con- milk, yoghurt or cheese, for those wanting tory disease," she said. "In this study the
sumption, low fat or full fat, helped to pre- to reduce their calorie intake, low-fat dairy consumers with higher intakes were hav-
vent deaths and major cardiovascular dis- may be a preferred option." ing about two to three portions of dairy a
eases. Professor Nita Forouhi of the University day, which is in line with current advice."
The research, published in The Lancet, of Cambridge said that more work was nee- Dr Mahshid Dehghan of McMaster Univer-
drew on data collected from more than ded on the relative benefits of low and sity in Canada, who led the research, said:
130,000 people across 21 countries over whole-fat products. Dr Berry, who was not "Our findings support that consumption of
nine years. The difference between eating part of the study, said that the results ex- dairy products might be beneficial for mor-
full fat or low-fat dairy foods was margin- posed the drawbacks of over-simplified di- tality and cardiovascular disease, especial-
al, with both appearing be beneficial. How- etary guidelines, under which full-fat dairy ly in low-income and middle-income coun-
ever, milk and yogurt were better than but- foods are generally labelled as unhealthy tries where dairy consumption is much low-
ter and cheese. for their high saturated fat. er than in North America or Europe."

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Full-fat dairy could reduce threat from heart disease

Three daily portions of full-fat dairy The research, published in The Lancet, bridge, said that work was needed on low
products may help to maintain a healthy drew on data from more than 130,000 peo- and whole-fat products.
heart, according to a global study that goes ple across 21 countries over nine years. Sarah Berry of King's College London,
against conventional dietary guidelines. The difference between eating full fat or who was not part of the study, said the re-
People who ate three portions of fullfat low-fat dairy foods was marginal. Howev- sults exposed the drawbacks of over-sim-
milk, butter, cheese or yoghurt were a quar- er, milk and yogurt were better than butter plified guidelines.
ter less likely to succumb to an early and cheese. The study did not explain why a higher dai-
death, compared with those who ate less A standard serving was equivalent to a ry intake appeared to be linked to lower
than half a serving a day. 244g glass of milk or yoghurt, a 15g piece risk of death.
They were a quarter less likely to suffer se- of cheese, or a 5g teaspoon of butter. The Mahshid Dehghan, of McMaster Universi-
rious heart disease and less than half as findings clash with HSE guidelines, which ty in Canada, said that her study's findings
likely to suffer a stroke. say that dairy foods can be incorporated in- "support that consumption of dairy prod-
Most dietary advice urges people to cut to a healthy diet but ask people to choose ucts might be beneficial for mortality and
down on fatty foods, particularly saturated low-fat options. Experts said following cardiovascular disease, especially in low-
fat. However, the findings suggests that that advice may assist in losing weight. Ni- income and middle-income countries
dairy consumption, low fat or full fat, hel- ta Forouhi, of the University of Cam- where dairy consumption is much lower
ped to prevent deaths. than in North America or Europe."

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