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Fiáin

@fiainwild

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Foraging in Co. Cork
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@irisnuacorcaigh

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Ceps! taken in Cork, Ireland by @fiainwild

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22 days ago

@thewildpath_eire (Sarah) is taking on @thewildbiomeproject from September 1st. It's a full month eating entirely wild food.

I’ll be collecting a few bits for her this weekend and early next week, but I wanted to put a call out to other foragers too: if you have something lovely, abundant or particularly delicious at the moment, do get in touch with Sarah.

Wild sweet things i.e. fruit, are incredibly useful, as are wild sources of carbohydrates, wild salt ferments, wild teas and anything that can make a completely wild diet a little more varied and sustaining. But really, if you have a great edible at hand that you’d be happy to share, I’m sure it would be very welcome.

Eating completely wild for a month is a massive undertaking, and a pretty remarkable one. It would be lovely to see the foraging community help keep her well fed through September. 🌿 by @fiainwild

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2 months ago

Winter Chanterelles pinning by @fiainwild

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2 months ago

Bilberry and Plantain Kimchi

This dish will be served alongside fire roasted courgette with rose gochujang as part of an intimate dining experience on Esk Mountain 26/07. Link to tickets in bio.

Bilberry and plantain kimchi

100g Plaintain leaf-If it's bitter I would salt separately and rinse multiple times or omit 😅
1000g Napa cabbage (approx. 1 medium head), chopped into bite-sized pieces

70g coarse sea salt or kosher salt (for brining)
I let this sit for 2 hours, tossing every once in a while.

45g Gochugaru (Korean chili flakes)
soy sauce or tamari20g
garlic 2 cloves
fresh ginger, minced
Tablespoon brown sugar
100g bilberry
Might need a drop of water to bring together
Chuck this into a magimix and blitz until smooth

100g bilberry?
After 2 hours rinse your cabbage and plantain mix with your paste and lightly mix remaining bilberries through.

Let sit at room temperature 1-2 days at most! Berries tend to ferment into alcohol quite quickly so get some funk at room temp and keep in your fridge. The tannins present in the Plantain leaf will help slow that fermentation a tad 😅. by @fiainwild

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3 months ago

Meadowsweet Nocino

Late frost this year means I've found lots of tiny green walnuts. I thought why not make nocino with these little guys. Nocino is a delicious walnut liquor. Dried meadowsweet has a vanilla/tonka/hay/ honey buzz. by @fiainwild

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3 months ago

Japanese Style Pickled Three Cornered Leek Bulbs

I took massive liberties with this recipe. I did not have rice wine vinegar so added some wildflower wine from last year to round out the cider vinegar I did have on hand. This pickle is for preserving Rakkyo a type of spring onion.

400g cider vinegar
170g wildflower wine
30g salt
200g sugar
Dried chillies (optional)

It's pretty straightforward: sugar, vinegar, wildflower wine and salt in a pot. Bring to a simmer-ish. You want the sugar and salt to combine with the vinegar. Pour liquid over your Three Cornered Leek Bulbs and chilli. Let cool and stick on your lid, keep in fridge. The recipe calls for the jar to get a shake everyday or so. It takes about 3 months in the fridge or you can leave it on your counter shaking once a day for about 5 days and move to the fridge for 2-3 months.

Big thanks to @serpio_95 who came up with this idea and gave me his recipe which I've tweaked. by @fiainwild

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5 months ago

Sweet Woodruff, a rarity here in Cork. by @fiainwild

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5 months ago

Feral Irish figs preserved in syrup

Top and pierce the bottom of your figs/ soak in salted water 9-12hrs/ simmer in lots of lemony water until soft 30 min/ simmer 4 hours in syrup

3sugar/1water/ lemon by @fiainwild

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5 months ago

Feral Irish fig ferment 3% salt 🧂
Fingers crossed 🤞 by @fiainwild

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5 months ago

I'm so excited to be sharing this super special event as part of the Cork On A Fork Festival in August. I'll be collaborating with Da Mirco Osteria and Head Chef Sergio Gurrea for one night only, making epic, wild Italian inspired small plates and cocktails.

We're amped to be part of COAF this year! Our event is casual and walk-in only. We hope you call in, have a drink and enjoy all the wild food Cork has to offer.

Thank you so much to Mirco and Sergio for agreeing to host this event with me and I'm so delighted to be working with you both. We've included some of our favourite menu ideas so far, so you can have an idea of what to expect on the night.

Da Mirco, Bridge St.
No reservations. Walk-ins only.
From 4pm till we run out!
August 16 as part of Cork On A Fork by @fiainwild

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5 months ago

SPRING TIDE 🌊
a meal of the sea + from the wild

Invited to @goleenharbour for “Spring Tide: A Meal from the Sea”
A meal of the sea + from the wild

5 courses. All foraged that morning:

🦪Roaringwater Bay oyster with elderflower agrodulce
🍞Woodfire focaccia + wild garlic butter
🍀Nettle malfatti, dilisk brodo
💚Roasted asparagus, mussel bagna cauda
🍝House paccheri, cacio e pepe dulse
☕️Toasted kombu tiramisu

Stunning. Unforgettable. Wild.💕

Save this for your Ireland bucket list 👇

📍 Goleen Harbour Eco Resort, West Cork
🎥 @goleenharbour @sophiaclair_ @fiainwildflowers | 25.04.26

#SpringTide #GoleenHarbour #WildAtlanticWay #westcork taken in West Cork by @fiainwild

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5 months ago

@paudie_b_good and myself had a stunning collaborative wine and food event @maccurtainwinecellar with Trudy and Sean (and Craig!). They treated everyone that night to some really special bottles! The pairings were outstanding! They are both so passionate about what they do. We were so touched by their generosity and hospitality. Cork is lucky to have you lads!

Big love, thank you so much ❤️

Photo 1 courtesy of @botanicacork
Photo 2 The Echo, lads
Photos 3,4,5 courtesy of @suburban_delight by @fiainwild

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7 months ago