Dining On the Banks. Excellent River Lee Hotel Experience.

Dining On the Banks. Excellent River Lee Hotel Experience.

Friday evening and we are shown to our riverside table in the aptly named Weir Restaurant in the city centre River Lee Hotel. We are early but soon the large comfortable room fills up; the nearby bar is already full of groups, large and small, enjoying the food and the drinks. Our menu is promising, from regulars such as Roast Supreme of Skeaghanore Duck to specials like the Ballinwillin Wild Boar Chop.

We meet some of the team, including Head Chef Shane O’Sullivan (sometimes it pays to turn up early), and we are left to make our choices. A glass of ruby red fruity French Merlot (Croix des Vents) and CL’s vibrant New Zealand Sauvignon Blanc (Ribbonwood) are sipped as the choices are made.

Great to see so much local produce on the menu and I go for the Panfried Castletownbere Scallops in Lemon foam with a seafood cracker. It is superb. The scallops are as fresh as can be and the Lemon foam, not just for show, plays a complementary role. The other starter, perhaps more substantial, is the Chicken Liver Pate, with Foie Gras and Rosemary Butter, pickled apple chutney and walnut bread crostini, quite an engaging mix of textures and flavours and is also very well received.

The sun gets low to the west and the restaurant team pick the right moment to drop the window shades and so diners continue in comfort. Service here is friendly and knowledgeable, all eager to help.

I get something of a surprise when my main course arrives. The day’s special, the Wild Boar Chop, is rather large! But not to worry, it is dispatched with some pleasure, aside from some of the opulent fat that is left on the plate. The chop is served with steamed asparagus, beetroot puree, sweet potato chips and an amazing warm rhubarb relish. Ballinwillin House is a country house, (with a Hungarian counterpart), near Mitchelstown. Check it out here .

CL often goes for seafood and her mains choice was no exception. Her Grilled Castletownbere Langoustines, the chef’s June Seasonal Signature Dish, was accompanied by a Pea, Asparagus and Seafood Risotto and finished with Iasc Seafood Butter. Another top notch dish.

They serve a great Cork cheese board here but we went for the sweet stuff! And enjoyed it, every bit. My dessert was the Raspberry Tiramisu. Raspberries also featured on the other dessert, the Baked Alaska, one that you don't see too often nowadays. Both were excellent and it was two happy diners that headed off down the sunny street.

Cork to Arcachon

Cork to Arcachon

Ravioli langoustine with Tomato Butter Sauce

Cork to Arcachon

Here we are in our townhouse in Arcachon, about 40 minutes from Bordeaux, after a long but very pleasant trip from Ringaskiddy, the highlight of which was perhaps another top class meal on board the Brittany Ferries ship, the Pont Aven.

We left Cork Harbour on Saturday. It was quite a lively stretch of water that afternoon. There were no liners at anchor but Cobh still looked resplendent in the sun. Tugboats, recently featured on the TV3 programme about the harbour, were busy berthing a tanker at Whitegate while the Pilot Launch moved right alongside to extract the local pilot from the Pont Aven after we had passed Roche’s Point.

Cobh

We actually missed part of the journey down the harbour as we had to join the line to book our meal in Le Flora. Well worth it though, as you can see from the photos.

After a smooth crossing, including a drink with fellow blogger Karen Coakley (and her family), we arrived in Roscoff at 7.00am local time and got off about 40 minutes later. We had a meeting set with the keyholder in Arcachon for 5.30 and we arrived to meet Madame H. about seven minutes before that. Thank you Miss Sat-Nav, better known as Susie.

Harbour jinks

The house is quite large and very central, very close to the marina and the beaches. We took a walk that Sunday evening on the seafront and, while I have seen some huge marinas in France, I don't think I've ever seen so many pleasure craft in the one place.

On a very sunny Monday morning, we headed to the Centre Ville and wandered down to the pier from where the passengers boats depart for various trips on the Bassin, essentially a large inland sea that has a narrow “neck” to the Atlantic.

Fisherman's cottage in Andernos

I always advise people to do two things on arrival in a French town. Find the Tourist Office and find a good traiteur. We did both that first morning. Got lots of maps and brochures in the Tourist Office and bought lunch and dinner from the traiteur.

Arcachon marina

The traiteur is an institution in France. They have top quality ready made meals and snacks for sale. Sometimes you may eat straight away, sometimes you may have to reheat in the oven or microwave. For lunch we enjoyed a gorgeous Ham and Olive Cake and the main course at dinner was a beautiful Mousaka, that washed down with a bottle of red Graves.

On Brittany Ferries: Chicken w. aspargus,
Spicy Lamb and red wine.

Cheeseboard, Strawberry with pistachio cream, Grand Marnier Souffle

The dinner came at the end of a trip to the other side of the Bassin, to a town called Andernos Les Bains.  The Bassin is of course tidal and here at Andernos the effect is dramatic as some three quarters of the water flows away leaving many boats high and dry for hours. No wonder, it has a very long jetty - I read somewhere that it is the longest in France. Still, the resort is very very popular with families. And, as we left, there was a procession of fishing boats, coming up the channel as the tide started to return. There is a large fishing industry here, including all kinds of shellfish, so you can take it we’ll be eating some.

Ardmore. A Gem on the Waterford Coast.

Ardmore. A Gem on the Waterford Coast.

Breakfast at Cliff House

Ardmore is a gem on the Waterford coast. Fortunately, one the generous Deise folks don't mind sharing. Generations of people from neighbouring counties have made Ardmore their summer destination for its beaches, history, walks and the nearby mountains.

We headed there last Friday, the fabulous Cliff House Hotel above the village our final destination. But, as usual, we had a few stops and detours. First halt was in Youghal. It is not looking its best at the moment and hopefully the paint and brushes will be out and used before the season starts.

Ardmore

But there is no shortage of eating places here, well known like Aherne’s or newer and more casual such as Clancy’s. We were looking for a light lunch and Sage (not related to the restaurant of the same name in Midleton) had been recommended. It was bright and busy and I enjoyed my quiche and salad there. Details here.

Plan then was head to Helvic and work our way back through the Rinn gaeltacht. The fishing boats gathered in the harbour were a bit like some of the shops in Youghal, looking the worse for wear, but then the boats and the seaside towns (there are still sandbags in Youghal) have been through some horrendous weather in recent months and we are all hoping for better to come

Youghal

It was sunny and windy when we arrived in Helvick and now the rain made its appearance. So we wasted little time as we drove through Sean Phobal and so on, past the familiar beach at Ballyquin and on to Ardmore itself and up to the Cliff where a warm welcome awaited,a brolly held open even as we stepped from the car (a hint of the excellent service to come).

Soon we were installed in our room with a view and quickly made our way to the fabulous swimming pool, equipped with sauna and steam room and which also enjoys a great view over the bay.

Helvick

When the rain died down, we walked down to the town (to work up an appetite!) and made a loop back that took us past the famous round tower built in the 12th century. St Declan was here in the 5th century and his name is associated with some of the walks. Many (including a loop around the cliffs) start by the hotel and the staff there will give you all the information you need and indeed will provide a guide if necessary.

Your excursions from Ardmore needn't be confined to the coast. You may head for the nearby mountains. Mahon Falls is one of the attractions up there. If you want to do some shopping, then Cork and Waterford are each about an hour away while the lively towns of Lismore (for its castle and heritage centre) and Dungarvan are much closer.

Lismore

The Cliff House has some fantastic facilities though the outdoor dining areas were out of bounds last weekend! Do take time to explore. You will find quite a few books in your room but there are many more in the spacious and comfortable library which has one of the best views because of its height. The hotel is also unusual in that when you enter from the parking area, you are already on the fifth floor!

We enjoyed a memorable dinner there that Friday (details here). It was dark at that stage so we weren't able to take in the view but we did get it in the morning at breakfast, a very enjoyable breakfast I might add. In between, there was a call to the bar. An extensive menu of drinks here, as you'd expect, and delighted to see a terrific selection of Irish craft beers (and cider) on the list.

View from Cliff House room

Saturday was quite a decent day and we headed east to Portlaw (Waterford) and Turkstown (Kilkenny) to visit relations. Indeed, we visited Kilkenny, Waterford and then Tipperary in quick succession as we made our way home via Clonmel, Cahir and the M8. Only problem: what would we eat for dinner? The answer was in the freezer, the second portion of a curry made with Green Saffron’s Tikka cook-in sauce. Not quite Michelin! But just perfect.  

Looking towards Ardmore from Cliff House library

Lunch, even a song, at the Cornstore

Lunch, even a song, at the Cornstore

Pork Rillettes

They go the extra yard for customers at Cork’s Cornstore. Dropped in there this week for a late-ish lunch as part of CL’s birthday celebrations. We were just starting on our coffees when the singing surprised us. Our waiter had started into Happy Birthday! And then backed it up with some gorgeous chocolate cake and a candle. Thanks a million, Cornstore.

We enjoyed the terrific lunch. Started off with their massive Atlantic Seafood Chowder. No shortage of fish in this well presented chowder, served with homemade brown bread. A pretty full bowl by the way and packed with flavours and textures of the sea.

CL’s Pork Rillettes was a continental style delight, not often seen in this part of the world. This was served with a matching chutney (plum, grape etc), salad and toasts. Her completely delicious mains was the Pan Seared Salmon with roast potatoes, pea puree, roast tomatoes and a bourride sauce.

The popular restaurant is well known for its aged beef so I couldn't resist going for the Aged Rib Eye Steak on onions with home cut chips and salad. The steak was moist and tender and one hundred per cent scrumptious, as always.

Our late lunch had turned into an early dinner.No room for dessert but we did manage to finish off that surprise chocolate cake before leaving with large smiles on our faces.

About the Cornstore

The Cornstore Restaurant offers delicious award-winning menus over 2 floors in a lively, Manhattan style surrounding. We specialise in premium Steaks & quality Seafood, award winning cocktails, new world beers & a vast wine selection.

Location

40a Cornmarket Street , Cork

Phone	(021) 427 4777
Email	cork@cornstore.com
Website	http://www.cornstore.com

Taste of India on Cork’s Left Bank

Taste of India on Cork’s Left Bank

Mango Lassi

For a hundred years, from the late 18th century, Cork exported butter to the world (including India), the merchants building quay walls to facilitate the trade. Yesterday, facing one of those walls and just a  few hundred yards from the former Butter Exchange, I enjoyed the cuisine of South India in a tiny restaurant called Iyer's.

Gautham Iyer opened the restaurant in December 2012 and, aside from a few weeks out of action due to a broken leg, has has not looked back since. The customers have come regularly, the reviews have been good and of course all that is because the food is excellent and the prices are very keen indeed.

The menu is entirely vegetarian and, yes, there is spice. Some people are wary but the spice is not at all extreme and, indeed, if things are not hot enough for you, you are encouraged to ask for their pickle! Everything is prepared freshly on site, leading to long working days for the owner-chef.

Samosas

Vadas

Aside from a visit to a local Indian supper club, I know very little about Indian cuisine. Maybe you're in the same boat so here is a little Wikeipedia guide to what you may expect at Iyers. These are items such as the Vada, Samosas, and Dosas.

Iyers has all these and also some more substantial rice dishes. Best advice I can give is to go in and try them! The menu, on a big board behind the counter, changes regularly.

We started with a Masala Vada and also a Samosa (a pastry, normally triangular with a savoury filling). These were served with two sauces or dips (each on a small dish). One was Tamarind (Imli), the other Green Chilli. Both the Vada and the Samosas were very tasty, crunchy and savoury and nicely spiced and, no, we didn't ask for the pickles!

Dosa, with chutneys and bowl of Sambar.

Gautham came out from from time to time to see how things were going but, in any case, service was friendly and informative and there was no shortage of water. In addition, they have a range of drinks and I went for a lovely looking and great tasting Mango Lassi while CL picked the refreshing Apple & Mango Juice.

On then to our dosas. You may get a Plain Dosa but ours were the Masala and the Onion. Again we were sharing, so they held the second one back until we were finished with the first. Each was served with fresh chutneys, one tomato, the other fresh coconut. Really loved that coconut and we both preferred the Masala filling to the Onion. With this dish, you also get a bowl of Sambar (a kind of soup, changes from day to day).

The Dosas may not have looked that mighty large but we were quite full by the time we finished them. Well, maybe not quite. I had spotted a gorgeous looking cake on the counter on arrival. This was Banana, Mango and Coconut and it was absolutely delicious. The Pistachio and Rosewater Cake may not have looked as well but that too was a delight. All the baking is done by Caroline, Gautham’s wife.

Pistachio and Rosewater Cake

Just across the bridge from the Opera House, the restaurant is out of the hustle and bustle of the city centre but still quite close. On Wednesday, it was busy when we arrived at 2.30 pm and the few, very few, outside spaces were taken up.

The south-facing aspect and the nearby river gave an almost Mediterranean air. On days like this, Gautham wonders if he could expand to the larger footpath at the other side of the road but knows that sometimes if you get too big, that compromises may have to be made and you might well lose some of your integrity, a route he doesn't want to take.

For now, small and all as it is, let us enjoy this fabulous corner of South India on the banks of the Lee. Very Highly Recommended.

Banana, Mango and Coconut Cake.

Iyers Restaurant

• 38 Popes Quay
• Cork

Phone	087 640 9079
Email	iyerscafecork@gmail.com Hours	Tue - Wed: 12:00 pm - 5:30 pm Thu: 12:00 pm - 5:30 pm, 6:30 pm - 9:30 pm Fri - Sat: 12:00 pm - 5:30 pm

Inviting Isaac’s

Inviting Isaac’s

It’s a cold crisp day in the city as we enter the warm buzz of Isaac's Restaurant in McCurtain Street. This place is one of the longest standing businesses in this city centre street and you get a hint of the reasons behind this relative longevity from the courtesy and warmth of the welcome. Indeed, the service overall for this lunch-time visit was friendly, chatty and efficient. And the food was excellent.

The restaurant was busy but they soon found us a table and the menus and the specials list were available without delay. So too was the water and some cracking brown bread. Quality is always good here and so too is the choice. The regular list is amply enhanced by the specials. These extras were available last Wednesday:

Celeriac and roast hazelnut soup €5.00

Pheasant and lentil soup €6.50

Smoked salmon with potato salad, mixed greens and horseradish cream €10.00

Crispy fried goat’s cheese with beetroot, roast red pepper & basil €9.50

Mild madras lamb curry with side dishes and poppadoms €15.00

Pan fried fillets of Cod with herb crust, buttered spinach and chive sauce €15.00

Prune and almond tart with fresh cream €6.00

It is, of course, the season for game so I decided to go for the Pheasant and Lentil Soup. The bowl was loaded with little bits of pheasant and it turned out to be a superb match with the lentils, and a body warming one as well, great flavour and texture.

The main course, that Mild Madras Curry, was something special. I got a dish of the loveliest lamb, well cooked and tender and no shortage of it. Three small dishes to dip into and a dish of rice were also served u,p along with a very tasty poppadum. Spent a good while at this, tried every combination of dip with the lamb, and enjoyed every bite.

Had my eye on that Prune and Almond Tart but, pleasantly full, decided that discretion was the better part of valour on this occasion. Very happy with what we'd had and had another chat on the way out as we settled up, €43.00 for two courses each. Very Highly Recommended!

Isaac’s Contact Details

Isaac’s Restaurant on McCurtain Street, has been a standard-bearer for good food in Cork for nearly 21 years. Established by Michael & Catherine Ryan & Canice Sharkey it has developed into a lively restaurant receiving great acclaim.

• 48 McCurtain Street
• Cork

  Phone	(021) 450 3805
  Email	isaacs@iol.ie
  Website	http://isaacsrestaurant.ie

  
  
  

Pizza Kits for Kids (and Adults)

Pizza Kits for Kids (and Adults)

Want to get your kids into the kitchen? Well, why not try the new DIY Pizza Kits from O’Keeffe’s Bakery. Two of the kits contain Dough, Sauce and Cheese, and instructions on how to make your very own Margherita.

And it is easy to do. And fun too. For the kids. Even for the adults. The ingredients have to be thawed out but that will take just a few minutes if you use the micro-wave option. Then roll out the dough, add the sauce, the cheese, any toppings you have handy (check the fridge for leftovers), rest it, bake and enjoy. It is that easy.

Most of the queue at the Supermarket seemed to think that these are for kids. But not necessarily so. The dough is really good and doesn’t get hard at all and the sauce is flavoursome and, of course, you may add your toppings, such as chorizo or mushrooms and so on and make it into a serious dish.

One of the kits makes two 7” pizzas, another makes a 10” while the third makes a 10” garlic bread.

O'Keeffe's Bakery in Cork invested close to €1 million in research and development in order to create a process that succeeds in freezing dough without losing the viability or the baking performance of the active yeast ingredient.  I’m told that this is quite a major breakthrough and could lead to new frozen dough-based consumer products and to extra jobs at the Ballincollig based firm.

The kits contains no artificial additives, colouring or preservatives and are available nationwide from selected Tesco, Dunnes and Musgrave Stores. For all the latest on the kits, check the facebook page.