In Cork, no less, in the 18th-century English Market, I sampled smoked mussels in vinaigrette, rock lobster from Kinsale, tender soda bread flavored with fennel seed, elderflower cordial, floury Golden Wonder potatoes and Yellowman toffee.

WSJ: The New Green Cuisine

When an unseasonable April thunderstorm brought an abrupt end to emu-tracking, we took refuge in the fishing village of Cervantes at a tough-looking pub called the Ronsard Bay Tavern, whose menu offered, in addition to burgers and meat pies, steamed rock lobster and rock lobster pie.

FORBES: Where the Outback Meets the Sea