While sailing aboard The Shannon Princess, chef Neven Maguire prepares pork rogan josh with rice and cucumber raita; Whelan Butcher Academy; rump of lamb with sheep cheese polenta chips, cavalo nero and salsa verde.
Fishing for brown crab using traditional pot-fishing methods; unique oyster knife; Blairscove House and Restaurant; recipe for grilled turbot on the bone with sea beet and dijon mustard hollandaise.
Roasted lamb shanks with blackcurrant sauce; a recipe reflects Limerick's food roots as a hub for pork and bacon; Miss Marple's Tea Room; Queen of Puddings; rustic pear tart.
Cheesecake; cooking duck at the Hayfield Manor Hotel; two warm salads -- bacon and blue cheese salad and warm chorizo and chickpea salad; a Mediterranean monkfish stew.
A recipe for raspberry jam; using Irish clay on the potter wheel; chicken pithivier, an en croute dish; Irish stew.
Irish strawberries, blackberries and wild elderberries are used to create a unique Irish wine; foraging for wild mushrooms in Castlecomer Discovery Park; Finnebrogue venison; vegetable curry with fragrant rice.
An artisan food producer combines ancient Mexican cooking techniques with traditional Irish ingredients; Mexican tortillas; creating a wine glass at Jerpoint Glass Studio; a recipe for beef sirloin; Viennetta ice cream.