Cara Dec18/Jan19

Page 24

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WHAT’S UP DOCKS? Galway’s docklands recently acquired a bright and briny new seafood contender in the shape of The Dockside Deli, established by West Coast fish stalwarts Galway Bay Seafoods. Comprising readyto-eat and ready-to-cook take-home fare, alongside a menu of imaginative daily specials, its location on Galway’s docks makes for an utterly authentic, fresh, super-local seafood experience in the heart of Galway City. Go for the line-caught salt and chilli squid with smoked garlic mayo; stay for the hot-smoked Kelly oysters with Mungo Murphy’s sea lettuce.


GRUB’S UP Eoin Higgins celebrates the season’s tastiest treats.


Michelin award-winning London gastropub The Marksman has extended its offering with the opening of Bunshop at Market Halls, Victoria. There, their cult-followed savoury buns are selling like, er, hot cakes from a brand new stall. Fillings include Welsh rarebit and mushroom, and a drop-dead gorgeous beef, barley and horseradish cream number. Enjoy with a side of devilled fried potatoes, seasoned with seaweed instead of salt, giving them an extra umami hit. Meanwhile, “proper builders’ tea” and seasonal sodas slake thirsts efficiently.

Sourcing, hand-sorting, roasting, cracking, winnowing, refining, conching, ageing, tempering, moulding and packaging … Consistently producing top quality bean-tobar chocolate in micro batches is not a challenge for the faint hearted, yet the consistently top-notch output from Patrick and Kelli Marjolet’s The Proper Chocolate Company makes it all seem so easy. The full-of-beans pair produce chocolate bars in Dublin that brim with sometimes subtle, sometimes spikily intense flavours. Try the laudably just two-ingredient 75 per cent cocoa Tanzania Kokoa Kamili (2016 harvest) for instance, and you’ll experience one of the loftiest expressions of artisanal chocolate production in the land.


Kylemore Farmhouse Cheese Made from the milk of a pedigree Holstein Friesian herd, this cheese has come into its wondrously nutty prime. Available from and nationwide.

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Young Buck The Stilton-style, Northern Irish, cow’s milk blue cheese has a loyal following, and with good reason. Pick some up at Loose Canon, Dublin 2, and at all good cheese shops.

Cavanbert Cheese megastar Silke Cropp’s take on Camembert, “Cavanbert” (it’s made in Cavan), is a robust, creamy beauty. From select retailers nationwide.

St Tola Ash Log From the happy goats at St Tola comes an elegant, smooth-textured and full-flavoured log. Available from Sheridans and many other reputable cheesemongers.

Cáis na Tíre A unique sheep’s milk cheese from Co Tipperary, delivering a slight earthiness combined with a rich and sweet toasty finish. Multi award-winning. Find out where you can get yours at

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