- Griffins of Dripsey Join Dessert Festival Fun
- Mitchelstown Old Butter Road Event This Weekend!
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- Ireland's Great Producers, Great Tastes
- Munster Wine & Dine. Gubbeen Visit Update!
- Family fun at Westport Food Festival
- The Return of the Campo Viejo Tapas Trail
- A Beginner's Guide To Kitchen Knife Techniques
- Herb Marinated Lamb Chops with Asparagus, Lemon, a...
- GREEN SPACE TO PARTNER MARKET LANE GROUP TO REDUCE FOOD MILES AND FOOD WASTE
- Top Posts, last 12 months
- Emporium Raising the Bar in Cork
- Beaujolais trade tasting comes back to Dublin
- The C.A.T. is out!
- Blog Policy
Monday, June 26, 2017
Where and What's on Offer
Electric Bar and Restaurant
Mad Hatters Afternoon G+T July 1st 2-4pm
Cake Club Sunday 2nd July 3-5pm Also featuring dessert specials all week
The Franciscan Well
Ice Cream and Beer Weekend July 1st and 2nd from 1pm
Nandos Academy St
Free Nata with every coffee ordered
Blue Haven Kinsale
Promoting Ice Cream Sundae Menu all week
Launch of "The Giant" Sundae
Featuring parfait cups all week
Beefeater & Tonic with an orange foam
paired with an orange scented Creme Catalana
Featuring all their homemade desserts
Fundraising cupcake event Fri June 30th 11-3pm
Pie with Italian Meringue
Homemade ice cream made with Cronin's brown soda bread
and Russian Imperial Stout from the White Gypsy
LISHH Dessert bar all week featuring fresh homemade desserts
with a coffee for just €5
Featuring fresh Malaysian sweet treats all week
Griffins Garden Centre
Featuring all Grannys Griffins Fabulous Homemade Desserts
Competition for afternoon tea for 2
Featured Desserts: Amicus After 8
The Allotment Sundae: Butterscotch Bonanza
Corks only entirely vegan cafe!
Dessert Demonstration Wed 28th 7-9pm €30
Guest Dessert- Kinder Sundae
Guest Cocktails: 1. Nutty Russian- Absolut Vanilla, Frangelico, Kahlua and Milk
2.After Eight- Tia Maria, Creme de Menthe, Baileys and Milk
Featuring Desserts: Devil's Fruit and Holy Revenge
More desserts and events to be confirmed by: Midleton Park Hotel, The Oriel House Hotel, Myo Cafe, Box of FrogsThe Cornstore, Huckleberry Donuts, Oh My Donut, The Granary Foodstore.
The public will be voting all week on social media for :
Corks Best Dessert
Corks Best Treat and
Best Dessert Event
All other info will be posted on our social media daily!
For any more info email : firstname.lastname@example.org Or follow us on social media!
Thursday, August 11, 2016
Holy Smoke!Holy Water and Holy Fruit too.
Couldn’t make it to the Big Smoke for the Big Grill in Dublin this week where local chef John Relihan was taking a leading role. But there was considerable consolation when I visited John’s local, Holy Smoke in Cork's Mardyke complex. Lots of smoked meat, Holy Fruit too for dessert and Holy Water and unholy beer (Punk) as the evening unfolded.
They don't really go in for starters here. True, there are few things to nibble but I usually go straight to the beef. Or the pork. Or the chicken. You can get some massive tray-fuls here. The largest is the BBQ Blowout (€24.50). You’ll get Brisket Burnt Ends, Dry Rubbed Baby Back Ribs, Pit Smoked BBQ Chicken, and Pulled Pork. Mega stuff. Great for a family to share or a group visit. Not too many will manage one of these on his or her own!
You’ll notice different woods on the menu here and that's because each wood has different flavour compounds. As well as the big trays, you may try the individual meats Pork, Beef, and Chicken. And Burgers too.
|The Big One!|
Oh, by the way, John Relihan and Holy Smoke are committed to the “sustainable sourcing of produce”. “Where possible, all of our ingredients and supplies are carefully selected from handpicked Irish producers and suppliers. We do everything we can to ensure the highest level of food provenance from field to fork.” Good to hear. I like it like that!
And what will you drink with that? There is a varying list of craft beers available, some on tap, more in bottle, and they have a direct line to Porthouse! There is even a list of cocktails and then a good selection of spirits: whiskey, bourbon, gin, vodka, tequila. And some wines too.
Beer was our choice the other night. I got a pint of Brewdog’s Punk IPA on draught and CL enjoyed her bottle of Sierra Nevada Pale Ale (a beer that I rather liked myself, based on a limited, very limited, sample!).
Still, my Brewdog and some of that Holy Water went well with my twelve euro Burger, the Juicy Lucy, grilled over a sweet mixture of beech, chestnut and oak charcoal. I got a 6 ounce burger with a Gubbeen cheese core, grilled onions, mixed lettuce and beef tomato, served with naked slaw, and pickles.
Both burgers were delicious, great combinations of textures, tastes and flavours, and both sides were much appreciated as well. Really top notch burgers and the beers weren't bad either!
Desserts? Yes please. Always have time and room for their Holy Fruit. That too has been on the grill but we’d prefer it warm rather than this week’s cold version. Overall though great stuff and an enjoyable visit, made even more so by the lively, chatty and efficient service from start to finish.
Little Hanover Street, Cork
Phone: (021) 427 3000
email : email@example.com
5:00 pm - 10:30 pm
5:00 pm - 11:30 pm
4:00 pm - 11:30 pm
4:00 pm - 10:00 pm
Thursday, April 28, 2016
Holy Smoke On The ‘DykeCheck Relihan's Blow Out.
|Blow Out; included are Smoked Cob Wheels and Naked Slaw|
All you hunter-gatherers can now converge on Holy Smoke in the Mardyke Complex, the new ground of John Relihan, an experienced master of the ancient art of cooking with fire and smoke (he was head chef at Jamie Oliver's Barbecoa BBQ restaurant in London). You want meat, head for the ‘Dyke.
Have any of you seen Cooked, a mini-series by Michael Pollan now on Netflix? He says that the BBQ is the "last idea of the ritual cooking of meat"; that the long and slow technique may well have come to America on the slave ships, was very much tied to the tobacco harvest in the south and that the term “pit boy” came from there. That series is worth a look. He calls commodity pig farming “a vision of hell”. On a lighter note, you’ll see veteran songsmith James Taylor sing about his pig called Mona!
No vision of hell at the Mardyke though; just lots of exposed brick vaulted ceilings and bare lights hanging down. We got a chance to take a look, and a taste, earlier week, and must say I enjoyed every little morsel.
Low and Slow is the motto here and you'll see it in red letters around the room, a room by the way which is full "night after night". You’ll notice the buzz the minute you enter. Great place to go with a bunch of friends. Grab a beer as you check the menu.
It is meat all the way; well, there are a couple of options for the non-meat eater. The wood too is key. Back to Pollan again who explains that it is the burning wood gasses rather than the wood itself that give off the smoke that marries with the meat. You’ll notice different woods on the menu and that's because each wood has different flavour compounds. Split a length of cherry wood and you’ll smell cherry, according to Cooked.
You may have lots of individual plates here, of Pork, Beef, and Chicken. And Burgers too. Perhaps the best way to test is to order the large BBQ Blow Out (24.50). You’ll get Brisket Burnt Ends, Dry Rubbed Baby Back Ribs, Pit Smoked BBQ Chicken, and Pulled Pork. That’s what we did.
|Head Chef John Relihan|
Two sides are included, one from the Humble list, one from the Divine. We picked their Skin on Skinny Fries and the Divine Pit Smoked Burnt End Beans. With all the focus on the meat, I have to highlight those unexpectedly delicious beans. The full description is: Sweet smoky beans mixed with Brisket Burnt Ends cooked low and slow. Indeed, it looks as if those sides, both humble and divine, may be worth a closer inspection.
Now, with meat and beer (Howling Gale and Rebel Red from the taps) delivered, it was time to get the tools from the box on the table. Yes, all your cutlery needs are already there, along with a big roll of kitchen paper to tidy up the finger licking mess. And the Holy Water, of course.
It takes a while, even for two, to work through all that meat but well worth it. The pork was probably the highlight, the ribs a close second. Then again, that chicken half, chopped into four, was good too, particular the tasty thigh! Big cubes of smoky brisket were also much appreciated. Not to mention those beans! Would have been barbecue heaven had we been able to roll open that ceiling and let the sun shine in. But it was very enjoyable as it was. Hard to beat a packed restaurant with all that chat.
|No shortage of beer!|
- Chef Relihan has serious form when it comes to cooking with fire. He was head chef at Jamie Oliver's Barbecoa BBQ restaurant in London and trained with world renowned Pitmaster Adam Perry Lang. Read more about John and the people behind Holy Smoke here
- Check the menu here
On the door of the gents, a tame enough fellow,
despite the ring on his nose.
Little Hanover Street, Cork
Phone: (021) 427 3000
email : firstname.lastname@example.org
- Facebook: https://www.facebook.com/HolySmokeCork/
- Twitter @holysmokecork