by Caitriona Devery You may know wasabi as the bright green nose-burning paste often served in Japanese restaurants alongside soy sauce to accompany sushi. In fact, this substance is usually made from horseradish with green food dye and only a small amount of wasabi powder. The real deal, fresh wasabi,…
My passionate search for great pizza had already taken me across America, through much of Italy, and to Buenos Aires, Argentina and Punta Del Este, Uruguay by 1999. It was in that year that I did a controversial opinion piece about the Best Pizza in the World on America’s National…
Put the familiar eggs, sausage, beans and black pudding from a “full Irish breakfast” on a corn tortilla and you’ve got Bia Cantina’s “Bricfeasta Tacos” (There’s also a vegetarian version.) I loved the breakfast taco and the three Mexican-style salsas I got with it. The mild salsa was a guacamole,…
Hotel guests are invited to enjoy the amazing Full Irish Breakfast that’s served in the dining room of the Rostrevor Inn in County Down, Northern Ireland every morning. It includes the customary fried egg, rashers of bacon, sausages, black pudding, beans, tomato, mushrooms and toast, along with a square sort…
Joe Shea is the beekeeper at Mourne Grange, a Camphill Community in the Mourne Mountains of County Down. Here’s his report on the current season: There’s an old time fiddle tune called Blackberry Blossom and there’s something in its busy run of triplets that describes very well the way the…
Citrus-cured trout with turmeric-tinted pickled cauliflower and vivid violet garnish started off a lovely Friday evening dinner at Barrtrá, a seafood cafe in Lahinch. After months of home-cooking and takeaway during the interminable Covid-19 lockdown, what a pleasant shock it was to be sitting in a restaurant again. We had…
Other than my home baking, there haven’t been any food experiences to describe around here lately. And yes, my bread is quite ugly. IrelandEats.com is supposed to be a blog that explores the Irish food scene including restaurants, food trucks, farmers markets, fishmongers and the gamut of food…
Cauliflower Cheesecake may sound ominously healthy, but trust Michelin-starred Chef Paul McDonald to turn the savory pie into a startlingly original starter. The snow-white cheesecake slice is topped with cured and quick-smoked trout and a dollop of trout roe. The delicate taste and velvety smooth texture of the cauliflower and cheese tart is…
Two of us split the succulent array of fresh Irish seafood known as the “Big Seafood Sharing Plate” at The Seafood Cafe by Niall Sabongi in Dublin. The awesome assortment comes with a whole cleaned crab, boiled shrimp, a live scallop sliced into bitesize bits, 5 varieties of Irish oysters, toast and dipping sauces. …
“Tea is the only simple pleasure left to us.” -Oscar Wilde The average Irish person drinks 5 cups of tea a day, 300 liters a year. The nation drinks 15 million cups daily. Irish tea is served with milk, or cream by request. Sugar is also popular. A proper host also supplies…
