Cod and Chorizo
 
 

Welcome to Leviathan

We are deeply passionate about food and how it connects us. Here you will find recipes developed to excite and inspire. All posts include recipe cards with steps and ingredients.

 

The Dining Club

Long-table dinners & bespoke pop-up food events hosted at a historic Irish estate, with cooking by Leviathan’s James Gabriel Martin.

A unique experience that encourages community, drawing guests together in an intimate, convivial atmosphere while showcasing our passion for food and hospitality.

With a focus on seasonality, heritage and story-telling. Each one is unique, designed around a theme, with changing menus, entertainment, and table settings. Whitestown House Estate, nestled near

The Naul in North County Dublin, is set on 125 acres of farm and parkland. The historic demesne has remained intact since the 1600s and has a long and storied history of hospitality, marking it as the perfect venue for our events.

Explore the home page below or access the entire recipe feed in quick view. Browse categories in the dropdown menu (scroll down after the page reloads), or find inspiration for your next meal by entering ingredients or recipe keywords in the search bar.

Desserts & Baking, Vegetarian & Vegan James Gabriel Martin Desserts & Baking, Vegetarian & Vegan James Gabriel Martin

Meringue Roulade with Lemon Curd, Summer Berries & Crushed Pistachio

My mum has been making this meringue roulade for as long as I can remember, it's a much loved dessert during the Spring and Summer months and perfect for entertaining a crowd. It looks impressive and tricky but is actually quite simple. A bit of practice does go in to perfecting the rolling technique. For this recipe I've included the lemon curd from a previous post, available on my feed, and it adds a lovely tart flavour to cut through the sweetness of the meringue.

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Desserts & Baking, Vegetarian & Vegan James Gabriel Martin Desserts & Baking, Vegetarian & Vegan James Gabriel Martin

Wine-Poached Pears with Chocolate, Macadamia & Crystallised Ginger

While visually appealing, this poached pear dessert is also absolutely delicious. The ginger, chocolate, wine and nuts all play together fantastically. Bosc and Conference pears are a good choice for poaching, and you should use a dry and drinkable red wine that isn’t overly fruit forward.

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Desserts & Baking, Preserves & Garnishes James Gabriel Martin Desserts & Baking, Preserves & Garnishes James Gabriel Martin

Lemon Curd

This lemon curd is one of the best versions that I have ever come across, having tested a good few over the past few years. It was taught to me by my mother and to her by some very close friends many years ago. It is very simple and easy to make, with a sweet and tart flavour, and can be utilised in a number of interesting and exciting desserts. It is also great served very simply on bread, scones or buns or with porridge or yogurt. It’s also a good ingredient in a roulade.

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Desserts & Baking, Vegetarian & Vegan James Gabriel Martin Desserts & Baking, Vegetarian & Vegan James Gabriel Martin

Cardamom & Apple Fritters

A wonderful autumn or winter treat, these fritters don’t take long to whip together. Any apples will do, but I much prefer tart green or cooking apples. The sparkling cider adds a wonderful light and tangy edge while the green cardamom pairs wonderfully and adds some much needed underlying warmth. They can be glazed or simply dusted in sugar.

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