Ciaran Kavanagh

When I lived in Italy, as I said, I lived by the coast.

So a lot of local fish, like really small little, you know, Italy, they fry anything small.

The frittomisto they do there is just stunning.

And when I go back to Italy, I'll have it up six times a week.

Then meat-wise, I like a T-bone, like a big T-bone, like kilo 0.2.

Yeah, deadly.

And cook it, and just medium rare, and just enjoy it.

And I was lucky enough to be in Tuscany a few times, and my friends were chefs, and it's just like...

You get the Canina beef, it's just a whole different animal and the flavor.

Irish beef is amazing.

With olive oil.

Yeah, they get it with salt in the grain.

They grind it with pepper, lemon, rosemary, and salt.

That's it.

And they use that for everything.

And only at the end, not at the beginning.

It goes on the grill or whatever, on the batch as they call it, and it's just cooked and cooked and then the salt goes in the end and that's olive oil.

Yeah, yeah, yeah.

Yeah, that's usually the way to do it and that's the way I like it.

Um...