“Marieanne” Magazine – Gastronomie Le week-end par Périco Légasse C’est l’un des mets les plus exquís du monde. Pourtáit-il en être autrement á la vue du paysage? Un océan vaste et pur, brasse par la tempête, des saumons péchés en pleine mer, une préparation artisanale et un savoir-faire ancestral. En arrivant á Bunnowen Pier, hameau…
* Does our indigenous fishing industry have a sustainable future, and do we care enough to demand that it does? Graham Roberts of Connemara Smokehouse talks at Food Food’s Sake!
Their “g is for Gourmet” dinner mirrored their overall policy in sourcing as much food as possible from local producers – the lamb was from local farms, scallops and prawns from Gannets in Galway, salmon and beautiful smoked tuna from Graham and Saoirse Roberts’ Connemara Smokehouse and cheese from Keane’s Bluebell Falls herd of goats.
One such producer is husband and wife team Graham and Saoirse Roberts of The Connemara Smokehouse who are avid foodies and have enormous pride and obvious passion for their work.
I had met Graham Roberts, the owner of Connemara Smokehouse, at food demonstrations and knew he was a serious and very energetic producer. I had also seen that he was an official ‘food hero’ as appointed by Rick Stein and has now been bestowed with the title of ‘super hero’, The title of super hero is for those whom Rick deems to be the best of the best.
At Galway’s five star g hotel, for example, General Manager Damien O’Riordan, Executive Chef Stefan Matz and Head Chef Regis Herviaux recently welcomed guests to a press event which featured Connemara Smokehouse smoked tuna, Connemara Abalone (deep fried and served with a divine barley and basil ‘risotto’), McGeough’s of Oughterard organic Connemara lamb done three ways, and a delicious Bluebell Falls (Co Clare) goats cheese and apple dessert.
The line-caught tuna from Connemara Smokehouse, which was then smoked, was served three ways: as a chilled gateau with pears , in a tuna and leek crumble, and as a crisp tuile on a creamy cabbage soup. All prepared by Stefan Matz & Regis Herviaux of The G Hotel in Galway.
MERIAN IRLAND|DIE LUST AM REISSEN ESSEN UND TRINKEN
It’s all done in the traditional way and you can tell. The smoked mackerel was particularly good – softer than most and not dried out like a lot of the smoked mackerel…
Populated with a healthy population of seagulls. The place has a puzzling small chimney for a ‘smoke’ house! We just called in on Monday morning and bought some fresh organic smoked salmon, which we had for breakfast on brown bread with coffee. It was divine – a lovely subtle smoked salmon that melts in the mouth.