Husband and wife team Oliver Beaujouan of The Wild Side and Maja Beaujouan of The Little Cheese Shop in Dingle put together a quintessential cured meat, fish and cheese platter using their hand-made products reflecting the Kerry terroir!
Kerry produces some of the finest seafood in the world. It's best to cook it simply where it can shine.
An ideal breakfast bar but you can also serve these decadent granola bars as a treat with a cup of tea in the afternoon. Use chocolate made in Kerry and granola made in Killorglin!
Kerry Beef is both tender and meaty and is the perfect foil for Carraig Dubh porter from the West Kerry Brewery.
From Noel Dennehy, Head Chef at The Moorings, Portagee, County kerry. Served with Boxty made from Daly’s Buttermilk, Cromane Pudding and Ashe’s Smoked Bacon.
A recipe from Sandra O’Connor, the Coffee Dock, Valentia Island. Serve with Valentia Island Buttermilk, Lee Strand Cream and Óilean Dark Chocolate Sauce.
Pair Wilma Silvius' Killorglin Farmhouse Cheese gouda with Kerry smoked salmon and you have a canapé or starter that woud not look out of place in a fine restaurant.
Use juicy sweet fragrant Sliabh Luachra strawberries grown in Currow, County Kerry. Here they are macerated with rosewater and served with meringues, Blúiriní Blásta lemon curd and Dingle cream.
Chef Sandra O’Connor from The Coffee Dock in Valentia Island in County Kerry likes to use fresh food, locally sourced and preferably from Valentia Island.
Dan Browne, a lecturer who teaches chefs at the IT Tralee, created this recipe for the Kerry Food Story, a book about the delicious ingredients available from the Kerry region. This recipe showcases local mackerel fillets and Valentia Farmhouse Dairy Buttermilk. You can use any good quality buttermilk.