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July 24, 2020

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 bees forage among these blossoms. A few words in...

July 14, 2020

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 to sanitize o...

June 7, 2020

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 experiences that make eating in Ireland excit...

March 5, 2020

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 t...

February 21, 2020

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. 

"Big"...

January 17, 2020

"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 biscuits, scones or other edibles when serving tea to guests....

January 1, 2020

A dozen native oysters on the half shell at Moran’s Oyster Cottage in Kilcolgan.

There is no flavor in the world like the firm, meaty texture and rich marine tang of the Ostrea edulis (native) oyster. They are one of the best things about an Irish winter--they are at their fattest in the coldest months.

And Moran’s Oyster Cottage may be t...

December 31, 2019

Lobster and broadbeans at Gregan's Castle in the Burren

In April, when the fresh broad beans were at their peak, chef Robbie McCauley at Gregan's Castle served this luscious stack of sweet Irish lobster meat piled on a bed of the tender beans and topped with aromatic fennel. The lobster came from nearby Liscannor Bay. It was a pretty sim...

December 30, 2019

Rare Dexter striploin with nori and elderberries at Aniar, Galway

Every dish comes with a story at Aniar, J.P. McMahon's Michelin-starred restaurant in Galway. J.P. McMahon is both an award-winning chef and a food columnist for the Irish Times. Ever the Texan, I was curious about the tender and extremely rare steak we were served as part...

December 29, 2019

Stuffed Courgette Blossoms at Paradiso, Cork

Stuffed squash blossoms are a sublime treat familiar to Mexican food lovers as flores de calabazas rellenas. Flores de calabazas are the delicate flowers that bloom on the courgette (summer squash or zucchini to Americans, calabazas to Mexicans).

To make the classic Mexican dish, you stuff the...

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