mmm...

here are some shots of foodsies I did for Irish Tatler this months. If you want the receipies by Ed Cooney of the 5 Star Merrion Hotel, check out the magazine!

Lobster Salad with aubergine, rosemary, caper and parsley pesto

Roast quail with duck liver, pancetta, mushroom and sourdough, with a risotto of pearl barley, lentils and pea polenta.