If you've never been to Ireland, go!
North, South, it doesn't matter. Just get yourself over there to experience one of the most giving holiday destinations on the planet.
Ireland delivers in spades whether you're after a bit of culture, a drop of that black stuff they drink, scenery where everything's a shade of green, the people (ah, yes, the people: Ireland's greatest asset) and the food.
Talking of food (and while anytime is a good time to go) make a note in your travel planner to ask your travel agent about Galway for around this time next year. September is Galway International Oyster Festival time and, to be sure to be sure, you've well and truly missed this year's but you can be there next time.
Even if oysters are not your thing (and I believe there are such people) emphasis is on the word ‘festival’ and in Ireland that can mean anything. This particular festival has been going since the early 50's when a local hotelier, from just along the coast at Clarinbridge, decided the prescribed ‘holiday season’ should be extended. And, with oysters just coming into their season at this time, that event could be marked by a festival, what else.
An under-whelming crowd of 34 turned up for the first one but the word got out and around - the world! Nowadays the fair city of Galway - the one with the bay where the sinking sun inspired Crosby to croon - comes alive with thousands of visitors homing in from around the globe (more and more from Australia, too).
Brainwashed with tales of the oyster's mystery and passion promotion you can oyster yourself out over the week at the festival hub, a marquee on Nimmo's Pier. But this has become a complete culinary adventure all of its own and far beyond the succulent morsel in the shell.
Ahead of the Galway event proper, you get in the mood at Clarinbridge which stages a couple of days of markets, golf, art exhibitions, fine wine and gourmet evenings, you name it.
“The world is your oyster and Clarenbridge is its home” they say.
Which brings me to the subject of eating in that part of Ireland.
Hotels are fine but the Irish have made B&B an art form and if you're up for a breakfast to end all breakfasts (and not overly concerned about your weight and shape) try the full-on Ulster fry that most B&B folk serve.
Which, in turn brings me to the award-winning B&B at the 19th century Old Rectory in Belfast. Bacon and eggs? If you must, sir, but can we tempt you with soda bread, fresh fruit and berries, cheeses, yoghurts, figs, nuts, Donegal smoked salmon, guinea fowl eggs, or a vegetarian breakfast . . . or perhaps some CODDLED EGGS? (More about those, later).
Breakfasts at the Old Presbytery, Kinsale, Co. Cork, include everything from fresh fish to crepes with fruit. The options go on, north, south, east and west.
Now: About those coddled eggs!
The Irish will tell you the best eggs for coddling are the freshest you can find. More than a week old, the whites thin out. The whites of fresher eggs gather compactly around the yolk, making a rounder, neater shape.
An egg coddler is a porcelain or pottery cup with a lid. The eggs are broken into the buttered coddler, and seasoning added. The coddler is then closed with the lid and partially immersed in boiling water for a few minutes. When the eggs are cooked to the desired firmness, the coddler is lifted from the boiling water, the lid removed, and breakfast is served.
So, now you know.
There are many options on getting to Ireland from Australia. In recent times we have opted for Cathay Pacific Airways via Hong Kong to London with a connector across the Irish Sea to either Dublin or Belfast. This enabled time-out in either or both directions in Hong Kong which we cannot resist.
It is also wise to talk to Tourism Ireland's Sydney office on 9299 6177. You could also drop in at their office, Level 5, 36 Carrington Street, Sydney. | 
