The Kai Cookbook: A Love Letter to the West of Ireland

In her foreword to this book, Diana Henry writes, “I think people and places can be either “woody” or “tinny,” cosy or cold in spirt. Kai, a restaurant in Galway, is on her woody list.

Kai is clearly deeply embedded in the daily life of Galway and its environs, despite the fact that its chef, Jess Murphy is originally from New Zealand (“Kai” is the Maori word for food). And local ingredients are key to the food that Murphy serves, even when she draws inspiration from cuisines which are neither Irish nor New Zealander.

You may never have access to ingredients so specifically local as Trish McCambridge’s strawberries or cucumbers grown in the nearby village of Abneyknockmoy, but you can take inspiration from Murphy, do some smart local shopping of your own, and try the likes of

• Spud focaccia with wild garlic pesto

• Roasted spring cabbage with Cais na Tire, a hard sheep milk cheese, and hazelnuts

• Chicken and chermoula with tabbouleh-style millet

• Grilled mackerel with gooseberry chutney and burnt lemons

• Victoria sponge with gin-roasted apricots

The recipes are arranged seasonally, which makes all the sense in the world given the way Murphy and Kai’s menu work. 

A reminder to look around you and discover what is good.

Hardcover. Color photographs throughout.