Showing posts with label Macroom Buffalo. Show all posts
Showing posts with label Macroom Buffalo. Show all posts

Wednesday, January 4, 2017

Best Steaks & 3 Best non-Cork Restaurants 2016

Best Steaks 2016
Aubrac

Aubrac Steak at The Harbour Donegal Town




Macroom buffalo steaks from Eoin O'Mahony English Market

Irish Piedmontese Beef from their stall at Cork Summer Show


Three Best Restaurants Outside of Cork 2016

I've dined around the country this year, including Donegal, Limerick, Kerry, Meath, Dublin, Waterford, Wexford, Louth, Galway, Mayo and so on and these, in no particular order, are the three non Cork restaurants that I enjoyed the most.
I'll be on the road again in 2017. Any tips? cork.billy@gmail.com

Cistín Eile - Wexford
La Boheme

La Boheme - Waterford
Turbot at The Mews

The Mews - Kenmare

Thursday, August 4, 2016

Bellini’s at the Maryborough. Just one look. Hooked.

Bellini’s at the Maryborough
Just one look. Hooked.
Just one look at the list of their suppliers and I'm encouraged as I take my comfortable seat in Bellini’s Restaurant in the Maryborough Hotel. Two hours later, having seen and tasted what Head Chef Gemma Murphy can so with that very produce and I’m full, full of delight. The dishes on this new menu are tempting to look at and all you have to do is yield. I'm not the only one impressed. The Cork city hotel has just been awarded a second AA Rosette.

Quite a few starters to choose from including Warm Chicken Salad, House Cured Salmon with Goatsbridge Roe, Textures of Bluebell Falls Goat cheese, Pan seared Fresh Atlantic Scallops and Soup of the Day.

CL picked the Melon Soup (Compressed Melon, Peach Schnapps and Grapefruit Jelly with Feta Snow). Quite a display here as the liquid was added to the other ingredients at the table. An outstanding starter.
And so was my Boneless Roasted Baby Quail, soft herb mousseline, caramelised peaches and Micro Basil. Beautifully presented and so tender, a marvellous combination of flavours and textures. At this stage we were really settling in, feeling very much at home. Excellent food so far and great service too.

And that’s the way the evening continued. Oh, I almost forgot to mention the breads, the lovely amuse bouche (based on a mackerel pate) and the Mango and Passionfruit Sorbet.

The white wines cover a broad range; you may have anything from an Argentinian Torrontes to a Pouilly Fuisse. The reds range includes Club Privado Rioja (my choice) to a Walnut Block Pinot Noir (one of the Collectibles). No shortage of drinks here, everything from beer to the best of bubbles, as the bar is just alongside.
Melon soup
So on to the mains. Again plenty to choose from including Hereford Steak, Slaney Valley Lamb, Chicken Supreme, Wild Atlantic Hake, Orzo pasta. And check out that list of sides, including a Rocket and Parmesan Salad with Heirloom Cherry Tomatoes. Indeed, the advice is to go beyond the headline and check out the details in each dish.

Take CL’s choice: Pan Seared Sea Bass Fillets. You’ll see that heading in lots of places but here it is served with Broccoli and Yuzu Purée, Steamed Prawn Dumpling and a Prawn Bisque. Magnifique!

I went for a favourite meat, the Skeaghanore West Cork Duck Breast, and got another amazing plateful. The duck, cooked to  perfection, came with a Rhubarb Purée, Walnut Granola, Carrot Textures, Braised Beluga Lentils, Five spice and Balsamic Jus. Another five star dish, every element on the plate playing a role. My side here was the Steamed Market Greens, soy, sesame and Mirin Glaze. Could have eaten a bowl of that on its own, particularly the mange tout and sugar snaps!
Quail
After all that we knew the desserts were going to be good too so there was no hesitation, no talk about sharing one this time. I finished off in style with the Dark Chocolate Cremeux with Griotte Cherries (the one they soak in booze!) and Pistachio Ice-cream while CL enjoyed her Strawberry baked Alaska with Prosecco Foam (more booze) Strawberry and Basil Salsa. Superb.

What an evening in a busy Bellini’s. What a meal. Very Highly Recommended.

  • Their suppliers include Macroom Buffalo, Bluebells Falls, Goatsbridge Roe, Skeaghanore Duck, Larousse Fine Foods, Wild Atlantic Way Seafoods, Keelings Fruit and Vegetables, Matt O’Connell Seafood, PJ Sheehan and Co Poultry and the English Market.
Amuse Bouche and desserts
Maryborough Hill, Douglas, Cork, Ireland, T12 XR12
Tel +353 21 436 5555 | Fax +353 21 436 5662 | Email: info@maryborough.ie

Tuesday, October 13, 2015

Taste of the Week. Macroom buffalo steaks

Taste of the Week. 
Macroom buffalo steaks
Pic by O'Mahony's Butchers

"Full of flavour and tender," I said. "What more would you want?" Stupid question.
"Another one," she said.

We were chatting about our Taste of the Week, the ribeye steaks produced by Johnny Lynch of Macroom Buffalo and sold in the English Market by Eoin O'Mahony. Sirloin also available.

Yes, indeed. Another one is the correct answer!