|Pic by Good Day Deli|
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Thursday, February 8, 2018
Good Day Deli
Good Food Daily
Kai Moana is one of the exotic names that pops up on the menu at Good Day Deli in the gardens of Nano Nagle Place in Cork City. Those of you who have visited the South Pacific, especially New Zealand and the “neighbouring” islands, will not find them strange at all and know that Kai Moana is the Maori for seafood.
Perhaps the most important two words you’ll read are Mana Tiaki. It is the motto for this lovely new daytime restaurant. “In the Cook Islands, the core value of Mana Tiaki is guardianship of heritage and the environment for future generations. Mana Tiaki is a beautiful value to live by and is at the core of Good Day Deli.”
So sustainability is the guideline for the crew here, fronted by owners Clare Condon and New Zealander Kristin Makirere and Head Chef Charlotte Murphy, from the food sourcing right down to the paper napkins.
Importantly that food is delicious; the word has already spread and the place was packed when we visited about 12.30pm last Friday. Don't just look in through the glass and say “we’ll never get a table”. Open the door and soon enough you’ll be seated. You may reserve a table earlier in the week (Tuesday to Thursday).
The afternoon menu kicks in at 12.30. After a few minutes delay we were seated and studying the list. There was a hot seasonal soup (chilli and coriander in this case), a Tart of the Day, a Vibrant Vegan dish, and a Halloumi Citrus Salad. Sides galore: honey, nut dukkah, tapenade, hummus, paprika fries and more.
We had spotted a hake dish on their facebook page and were hoping it was still on. It was and CL picked that one: Kai Moana Fish Tacos, lightly battered Irish Hake on Blanco Nino Corn Tortillas with raw slaw, pickle plus lemon coriander mayo and fries. That fish was fresh and delicious, a lovely dish for €15.00.
I also hit the jackpot with the GDD Curry Bowl (€14.00). Crown Prince Squash + Chickpea Coconut Curry Bowl, with Basmati rice, yogurt and toasted coconut is the full description. Probably the best curry I've ever tasted is mine. Just perfect.
Service here, even with the small queue at the door, is excellent. No pressure, just smiles and all the info you want.
One of their aims is to “elevate local producers”. They feature quite a list on the menu including (it will change seasonally) well-known cheesemakers such as Ardsallagh, Hegarty’s and Toonsbridge, farms like Kilbrack, Horizon and Richard’s, also Green Space, Frank Hederman, Ballycotton Seafood, and Organic for Us (milk). Quite an impressive list and that’s only half of it. Oh yes, the Blanco Nino Corn Tortillas with the hake are made in Clonmel.
The café, bright and airy with some outside tables, has one of the best situations on the city, in the middle of the peaceful well-kept gardens of the Nano Nagle Place, fast becoming one of the city centre’s top attractions. While at the café, I took the opportunity to visit the buildings and you may read about it here LINK. No doubt as the season goes on, both Nano Nagle and Good Day Deli will get busier.
Nano Nagle Place
(021) 432 2107
Thursday, October 26, 2017
Electric Fish Bar On The Double At Nano Nagle Pop-up
The Fishbar@Electric Presents “Plateau de fruits de mer” for One Night Only was the hook as the South Mall restaurant advertised their pop-up evening at the café in the gardens of Nano Nagle Place.The punters took the bait big-time and while it was still For One Night Only, a second sitting was arranged.
The original meal was down to start at 8.00pm on Wednesday last and the additional one, the one I attended, started at 5.30. Sell-out was the way it went these past few days at Nano Nagle as Taste Cork Week extended to meet Jazz Weekend and that augurs well for the future of the café. A permanent operator is due to be named shortly.
It was quite an occasion as Electric’s Fishbar took advantage to showcase a selection of local and seasonal shellfish and fish, served both hot and cold. There was also breads, a chowder to start with and a dessert. All that, plus a welcome drink (spirits and mixer) and music as well in a historic venue (starting a new lease of life) for a very reasonable thirty euro.
One thing about a full house is that people are closer together. And we got even nearer to the couple next door, pulling the tables closer the better to chat. And that made a lovely meal into a lovely social occasion as well. So big thanks to Margaret and Ted!
And big thanks also to Fishbar Chef Ray who put the magnificent platter together. The “platter” came in two tiers, a bit like an afternoon tea, but space was limited and the tiers was a terrific solution.
There were all kinds of delicious fish and shellfish in the display: mussels, calamari, oysters, crab-meat, salmon, prawns (both big and small), and more, enough to fill you up for sure!
Good service too, friendly and efficient, and a selection of drinks (some free) to wash it all down. Very enjoyable indeed.
Monday, September 18, 2017
Taste Cork Week. Plus!
Jazz Extension Added
|The perfect cider pour by Rupert of Longueville House|
Following last year’s success, Taste Cork Week returns next month. Indeed, it will run for more than a week with an extension that takes it up to the eve of the Jazz Weekend.
At the launch last week, in Nano Nagle Place, the spanking new major attraction right in the heart of the city, Ernest Cantillon of Festival Cork told us to watch out for some of the more informal events: jazz cafes, a distillery visit in a barn, and pop ups in unusual places.
|Ernest Cantillon of Festival Cork|
One or more of those pop ups will be in the café in the peaceful gardens of Nano Nagle. Keep an eye on the Taste Cork website here for more details of all events.
Evenings with guest chefs always seem to be popular. One of the highlights from last year was in Isaac’s when Arun Kapil, founder of award-winning spice company Green Saffron, Chef Patron Canice Sharkey along with restaurant co-owners Michael and Catherine Ryan, hosted an exclusive sold-out spice pop-up at the Cork city institution in McCurtain Street.
Holy Smoke are one of the first up this year with an invite “to embark on a unique gourmet journey and experience the best of Irish BBQ cuisine, prepared with the local meat that is cooked in Holy Smoke’s signature barbecue-style, low-n-slow, for four to sixteen hours”.
Pitmasters John Relihan and Decky Walsh will serve up an exquisite six-course meal on October 17th and will walk you through the secrets and preparation techniques behind each dish while Caroline Hennessy will masterfully guide you through the pairing of each dish, presenting and explaining the corresponding whiskey or craft beer.
Justin Green, and Bertha’s Revenge of course, were at the launch. And Justin has an event lined up at Ballyvolane House. It will kick-off at 12 noon (October 18th) with a B&T (Bertha & Tonic) and as soon as everyone has arrived, guests will be given a tour of the house, gardens and gin distillery.
Lunch will be served at 1pm in the dining terrace where guests can meet and chat with the makers over lunch. Stonewell Cider and Eight Degrees Brewing will also be involved and tipples produced by all three makers will be served during lunch.
So there you are, a nice trip to the countryside. As Ernest Cantillon said in his address the event is designed to bring city and county together and indeed both were officially represented on the night.
|Lorna Conroy of|
Lord Mayor Tony Fitzgerald pointed to the fact that Cork has been designated as a Healthy City and put that down largely to the good food in the area. He stressed the importance of festivals in drawing visitors and said he was very proud of what Ernest and his colleagues are doing.
Ian Doyle, Deputy County Mayor, rightly congratulated the City Council on the marvellous work that they have done (and are continuing to do) at Nano Nagle Place, “a fantastic venue”. He noted that artisan food and drink are becoming very important and praised the great dedication shown by the producers.
Ernest said there is a great relationship between businesses, such as restaurants and hotels and suppliers. “Cork is well known for the quality of its produce and it is up to us to make sure we use it.”
Shane Clarke, of Nano Nagle Place, gave us a brief rundown of the life of Nano Nagle and of the current project and said there had been some 250 years of education on the site, an element they intend to take forward. And he too mentioned their lovely cafe and is looking forward to the pop-ups during the festival. The Nano Nagle has just recently opened and is well worth a visit. Details here.
As is usual with Taste Cork, there were quite a few producers in Nano Nagle: Cider from Stonewell and Longueville, spirits from Bertha’s Revenge, Kinsale and St Patrick’s, Kinsale Bay and the Fish Deli (great to meet up again with Monica and Peter), Bluebell Falls, Hassett’s, On the Pigs Back, and Ballymaloe Relish. And the Old Butter Roads Food Trail had a lovely tasting plate. Well done to all for turning up and adding to the occasion.