tips, tipples & table talk – Week 2

For those of you worried about the whether the good weather will stick around, fear not – the Leaving Cert and Junior Cert examinations start tomorrow! For those of you unfamiliar with the concept, year after year for the few weeks of these exams, the weather in Ireland takes an unseasonably warm and sunny turn. Basically, thousands of students in Ireland sit in a warm exam hall while the rest of the country pops their sunglasses on, wishes them luck and thanks them for their good service…

Taste tip of the Week: Preparing a lobster

This time of the year, enjoying delicious Irish seafood is a seasonal staple. Living on an island, we have access to the freshest of seafood – all of which you can find at your local fishmonger, supermarket, seaside town… as well as at any of the 3 elys. For many of you, preparing a lobster can seem a little bit daunting but we assure you, it’s easier than you think! Here’s how we do it:

  • Bring a large pot of lightly salted water to the boil. Make sure that the water is boiling vigorously when you cook the lobster,or it will let out ink from the sac on the back of its head and taint the meat.
  • Place the live lobster in the pot
  • Cover and simmer for 15-25 minutes for a salad, or 7-8 minutes if you are going to recook the lobster in a sauce
  • Remove the lobster and leave to cool.
  • Then, cut the lobster in half, lengthwise, with a long knife.
  • Remove the 2 gills (near the head), the dark vein that runs down the tail and the small stomach sac in the head.
  • Take out the tail meat, then crack open the claws with the back of a knife and remove the meat in one piece.

For a simple salad, why not cut into small chunks, mix with salad leaves and add a lemon & herb dressing. Serve with new potatoes. For more recipes, see ely’s award-winning cookbook here.

how to prepare a lobster


Craft Beer of the Week: Orpens Irish Cider

Okay so technically this isn’t so much craft beer as craft cider… but during the bank holiday weekend, cider seemed to be the drink-de-jour for so many of you, we thought it only fitting to feature Orpens Irish Cider as our Craft Beer of the Week. True to their winemaker roots, their website states “Just as great wine starts in the vineyard, so great cider starts in the orchard” and as wine lovers, there’s nothing we love more than a crisp balanced cider. Not only good for drinking – but excellent for cooking with too (compliments our organic Burren pork quite nicely), this not-too-sweet craft cider ticks all the boxes for us.

Available: ely gastro bar

orpens 3


What’s on this Week: The 184th RHA Annual Exhibiton

The RHA gallery, just off St. Stephen’s Green on Ely Place is Ireland’s largest open submission exhibition. 567 artworks feature 354 artists – some of these artists are household names, while others are students and  first timers to the art world. Admission is free with a suggested donation of €2. The exhibition offers a relaxed yet informative setting and makes it an ideal visit while on an amble in Dublin’s city centre.



There’s no such thing as a free lunch…

But how about our treat of something sweet? Book online for Saturday lunch at ely wine bar, 22 Ely Place and enjoy complimentary gluten free and delicious, homemade-with-love macarons.

View the menu here.

collage macarons


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