The Best Irish Business for expats in Australia

So you’ve moved all the way to Australia but you can’t help yourself, somethings just aren’t the same as back home in Ireland. We’ve searched the country and internet for the best Irish business for expats living in Australia. If we’ve missed your business or you know someone we should add to the list get in touch.

Father Jack

Seeing as it’s St Patrick’s Day soon, we thought we’d follow up our Best of British feature from last month with a Best of Irish. So in the Irish spirit we’ve collated the best Irish stuff in Australia for you to get your Lucky Charm loving mits on.

Best Irish Treats
If you are missing home or just fancy the taste of Irish in your life whilst in Australia, check out www.tasteireland.com.au who supplies Australia with everything Irish. From confectionary to tea, hampers to sports merchandise, this website has it all and makes home seem not too far away as they deliver straight to your door.

Meat & Two Veg
What’s finer than some fresh Irish products on your doorstep whilst you’re overseas. Paddy’s Meats has been commended for their sausages and they even stock freezable barbeque packs for those last minute barbeque plans. Their website www.paddysmeats.com.au proves just how easy it is to get your hands on the real thing.

Best Irish Bakery
Paddy The Baker brings the finest Irish bread and produce direct to Sydney. Six months ago, Paddy the Baker opened in Miranda, Sydney, and the love soon spread. Starting with traditional brown bread, their huge range at Paddy’s has expanded to include a Healthy Spelty Soda, Paddy’s Posh & Seedy, Spotted Dick, Potato breads, Soda Farls and much more. If you are in serious need of a hangover cure, grab an Irish coffee to wash down their Big Irish Breakfast Roll with bacon, egg, Irish Sausages, black & white pudding, tomato and potato bread all served in a specially baked Waterford Blaa.
www.paddythebaker.com.au.

Irish Gnosh & Entertainment
If you are in Western Australia, Mrs O’Brien is about to become your surrogate mother. Stocking everything Irish, specialising in Irish style chip shop foods and a deli, Perth is now home to this great sandwich, juice and deli bar. Check out www.facebook.com/MrsOBriensFoodFair and discover what all the fuss is about since they opened, and feel as if you were back in Ireland with all your favourite goodies to wash the homesickness away.

The Porterhouse is conveniently situated in the heart of Sydney within Surry Hills. This venue is one of the more homely pubs in the city, regardless of your origin. With sport, drinks promotions and great events throughout the week, check out www.porterhouse.com.au for more info on this amazing Irish pub.

P J O’Brien’s is a household name for not just the Irish living in Australia. With venues handily placed all over the country, you will find this Irish home from home in Sydney, Melbourne, Port Douglas, Cairns and Adelaide. This place is about as Irish as you will find anywhere in Australia. Guinness pie, Irish curry and a full menu of Irish tipple is available around the clock. PJ’s also does a great Irish breakfast to cure that hangover with a Kilkenny on the side, if you’re in need of a hair of the dog moment. www.pjobriens.com.au for more information on this Irish haven.

PJ’s Criterion is a real Irish winner; the Baking Association of Australia’s Annual Best Gourmet Hotel Pie Competition first and second places went to this venue and its partner pub for their tasty pies. PJ’s is home to an absolute winner with their famous steak and Guinness pie. You can find out more at www.pjcriterion.com.au.

The Paragon is famous within the Irish community and for good reason too. Their best seller is the traditional pint of Guinness and Irish Wedges (wedges topped with shredded crispy bacon & melted cheese, served with sour cream & sweet chilli sauce). This menu ticks all the boxes with Dublin Bay Fish & Chips, Kilkenny, Club Orange and even Tayto Crisps for a snack. You can even sit and reminisce at the huge map of Dublin on their wall, have a look at www.hotelparagon.com.au.

The Irish Times is the place to head for the finest Irish stew. Their speciality dishes made a mark at The Irish Festival held at Immigration Museum, Melbourne and this venue is still held on a pedestal as the only pub in Melbourne to have recently installed a state-of-the-art beer system which makes for the perfect pint. Log on to www.theirishtimespub.com.au for more information.

Community
The amount of Irish residing in Australia is on the up and there are Irish community clubs in all major cities. If you are residing in Sydney, head to the seriously fun and non-profit Brekkie Club. This Brekkie Club simply exists so Irish folk, who wouldn’t easily stumble upon other fellow Irish
through work or play, get the opportunity to meet up with others in the same boat. This is just an excuse to meet up, chat about both the Aussie life and the Irish culture in the sunshine – check out their website www.irishbrekkieclub.shutterfly.com.

Irish Stew
Irish Stew is the most popular dish to be served up on St Patrick’s Day and it only takes 20 minutes to prepare and then 2 hours 40 minutes to cook to make sure it is full of all the flavour of the Emerald Isle. Here’s a simple recipe to follow if you fancy impressing everyone with your traditional culinary skills.

Ingredients:

• 2 tbsp. vegetable oil
• 1 lb/500g mutton or lamb cutlets (bone removed) cut
into 2″/5cm chunks
• 2lb/ 1 kg potatoes, peeled and cut into quarters
• 1 cup/115g onion, roughly chopped
• 1 cup/ 100g leeks, cleaned and finely sliced
• 1 cup/170g carrots, roughly chopped
• 1½ pints / 750 ml dark beef stock
• 2 or 3 cabbage leaves, thinly sliced (optional)
• Salt and pepper

Preparation:

• Heat the oven to 350F/180C/ Gas 4
• Take a large frying pan, add half of the oil and make sure
it is hot but not smoking. Add half of the lamb pieces and
brown. Then remove the cooked lamb pieces and place
in a casserole dish, cover with a half of the potatoes,
onions, leeks and carrots.
• Repeat this and add to casserole dish.
• Add the beef stock, cover with a tight fitting lid, cook in
the oven for 1 hour.
• Add the cabbage (if you wish to use it) replace the lid
and cook for another hour.
• Make sure you do check every now and again, to ensure
that the stock has not boiled away and if it has reduced
too much add little boiled water to keep it moist.
• Ensure that the meat and vegetables are always
covered by liquid.
• Season with a pinch of salt and pepper.

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