Page 152 - Shellfish News Today

From the restaurant. in the mornings, i like to go out and forage for different kinds of things. right now, at this time of year, its mostly seaweed. i think its so nice to tell the guests that this sorrel we foraged just out here, 150 metres from the restaurant. theres so many things not getting used. everybody wants only the best ingredients, but why cant ling roe not be good? its definitely better for the environment if people eat the things next door instead of having flown—in foie gras an...

These oysters, we are taking them up and theyll be brought over to the packing shed where they will be sorted and grated where they will be sorted and graded and packed into the baskets and theyre be heading off to london. in 36 hours they will be in the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, ...

In from the fields of athenry, and we have connemara to the north so you really have wonderful flavours and textures in the oyster that they develop. these oysters, we are taking them up and theyll be brought over to the packing shed where they will be sorted and grated and packed into the baskets and theyre be heading off to london. in 36 hours they will be in the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of bl...

To release the top shall... and here we have a beautiful native wild flat oyster. take a nice smell and savour the flavour and the taste, set the juice. slide it in. delicious. could stay here all day eating this. make sure you stay with us because we still have lots of fantastic food adventures coming up, including: feeding our faces at the pizza world championships. i have got my secret voting sheet here. it is all being taken very seriously! and face—to—face with the fish course — make ...

And forage for different kinds of things. right now at this time of year its mostly seaweed. i think its so nice to tell the guests that this food we foraged just out here, 150 metres from the restaurant, or this fish the chef was diving for this morning. there are so many things not getting used, everybody wants only the best ingredients, but why cant ling roe not be good? its definitely better for the environment if people eat the things next door instead of having it flown—in foie gras and ...

The guests that this sorrel we foraged just out here, 150 metres from the restaurant. theres so many things not getting used. everybody wants only the best ingredients, but why cant ling roe not be good? its definitely better for the environment if people eat the things next door instead of having flown—in foie gras and truffle every day. some days, you will get a lot of fish. and some days, its not that good. thats how nature is. its nothing more, nothing less, just nature at its best. well, ...

Here where they develop their own unique flavour, and they get that from the freshwater coming in, and we have the bar into the south and connemara to the north so you really have wonderful flavours and textures in the oyster that they develop. these oysters, we are taking them up and over to the packing shed where they will be sorted and grated and packed into the baskets and they will be heading off to london, and 36 hours they will be in the re sta u ra nt 36 hours they will be in the restaur...

And savour the flavour and the taste, sip the juice. slide it in. delicious. could stay here all day eating this. well, make sure you do stay with us because weve still got lots of fantastic food adventures coming up, including feeding our faces at the pizza world championships. ive got my secret voting sheet here. its all being taken very seriously! and face—to—face with the fish course — a dinner to remember under norways chilly seas. next, were heading to the spiritual home of pizza. th...

These oysters, we are taking them up and theyll be brought over to the packing shed where they will be sorted and grated and packed into the baskets and theyre be heading off to london. in 36 hours they will be in the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we s...

The chinese for the treatment of hong kong and then we send two aircraft carriers to the south china sea, to look for all of this militarization going on of islands that china doesnt even own. whats going on here? lt. general jerry boykin is next