Hailing from West Cork in Ireland, Clonakilty Blackpudding combines traditional techniques with top quality ingredients to create an exceptionally tasty product. Already boasting fans amongst top Irish chefs, the brand has recently hit Australian supermarket Woolworths while currently listed in a select number of IGA’s, grocers and deli’s nationwide.
Clonakilty Blackpudding is becoming a must-have ingredient and is extending far beyond the traditional breakfast menu. In fact, we have lots of tasty recipes that you can try on our website so why not give it a whirl and try cooking with Clonakilty!
With the success of our famous black pudding in Australia, we have teamed up with Sydney hotspot Cuckoo Callay (Surry Hills) to create the ultimate Clonakilty Blackpudding breakfast dish.
Executive chef Roy Ner has created a French brioche with wild mushrooms, pickled daikon and slow cooked egg with hollandaise sauce and pan-fried Clonakilty Blackpudding.
“Clonakilty Blackpudding has a rich, deep flavour that goes hand-in-hand with its heritage. Using a secret blend of spices and steel-cut oats to give the produce its unique taste, crumby texture and distinctive flavour, the black pudding pairs beautifully with the sweetness of the brioche, acidity of the pickled daikon and creaminess of the hollandaise” says chef Roy.
This unique and elegant recipe is available for the public to try at Cuckoo Callay, Crown Street, Surry Hills from 27th November – 18th December.
Why not pop over to the Clonakilty Food Australia Facebook page and enter our competition. We are giving away a delightful pre-Christmas brunch for 4 at Cuckoo Callay so you can try out Chef Roy’s delicious Clonakilty dish. Entries close on Wednesday 6th December.
Click here to find your nearest stockist or visit Two Providores online for industry orders.