Freshii restaurants have launched four delicious new healthy dishes

press release

Freshii Launches Plant Based Meatless Chilli,

Vegan Lemongrass Broth, Spicy Tomato Broth and Keto Cobb Salad

Keto Cobb Salad

Freshii, the world’s leading healthy fast food restaurant chain, has launched four delicious new healthy dishes in their Irish restaurants, for those kicking off 2020 with a new fitness or weight loss goals or trying a plant-based diet.

At Freshii you can hit your Keto goals with Freshii’s new ‘Keto Cobb Salad’ which is filled with romaine lettuce, field greens, chicken, cucumber, cabbage, avocado, egg, aged cheddar and topped with Freshii’s homemade Keto Dressing.  Costs €9.00 

Vegetarians and Vegans and those participating in Veganuary will love Freshii’s new plant-based meatless Chilli bowl which has 100% plant-based protein.   Freshii’s Vegan Chilli includes a Chilli sauce base (tomato base, kidney beans, black beans and corn), Pulled Oats (a vegan version of pulled pork), green onions and tortilla chips.   Costs €7.50 including wholemeal rice. 

Or if you’re just looking for something light and hot to warm you up on a Winter’s day try one of Freshii’s new delicious vegan broths – you can choose from either golden lemongrass or spicy tomato for €2.00.   Both are super soothing if you’re suffering from the effects of a cold or flu!

Dave O’Donoghue, CEO of Freshii Ireland said “Freshii’s menu is constantly evolving. In fact, every 90 days we roll out new items that incorporate the latest health and food trends.  This month we are really excited to add Vegan Chilli with a plant-based protein to our healthy menu – It’s our first bowl to include 100% plant-based protein.”   

“Our lead Nutritionist in Freshii is forever testing and tasting ways to make new food trends as nutrient-dense, accessible and crave-worthy as possible.    We’re hard-pressed to think of another fast food restaurant that’s led by nutrition in the same way Freshii is, on our scale. Turmeric juices, Energii Bites and grain bowls only skim the surface.  Freshii has seven different menu categories – bowls, burritos, salads, wraps, soups, smoothies & juices – and each one is full of innovation. We don’t say Eat. Energize for nothing.” 

Freshii even have vegan sweet treats, as they recently launched delicious and nutritious vegan Choc Orange Energii Bites to keep your energii levels up.  Choc orange bites are bountiful in flavour and nutrition, made with dates, orange, cacao, cashew nuts, oats and coconut.  Costs €2.00 for 2 bites.

* Freshii caters to every taste and dietary preference.

Class Cuisine at The Glass Curtain. New Kid on the Thompsons Block

Class Cuisine at The Glass Curtain

New Kid on the Thompsons Block

The Glass Curtain has made an impressive debut on MacCurtain Street, the latest food outlet in the bustling area of Cork city, with something for every palate and wallet. And the buzz goes on - lots more to come. Much of it in the old Thompsons Building, once a key bakery for the city. 

Brian Murray’s Glass Curtain is one of the smaller developments in the cavern of a building. There is much more space being filled between the street back as far as Wellington Road. Another restaurant, a bar and a micro-brewery are coming soon as the Lynch family (who own the Cotton Ball brewery) continue the exciting development.

"Low Fashioned" on the right

But back to Brian and the Glass Curtain. He is very much  supporting local and indeed the craft beers on offer are from the Cotton Ball. They also have about a dozen tempting cocktails including one that I enjoyed on my recent visit. The “Low Fashioned” is a very tasty combination of Kinsale “Wild Red” Mead, Angostura, Demerara and Orange. 

Other local drinks featuring in the cocktail list include Longueville Apple Brandy, Blacks Gin and Kalak Peated Vodka. And one cocktail that you may well fancy, some of you for nostalgic reasons, is the Turkish Delight (Lychee liqueur, rose, orange blossom and soda). Those of you who remember Thompsons in its prime probably know that Hadji Bey Turkish Delight was made across the road. Quite an extensive wine list also and spirits too. So that’s the drinks. What of the food? 

Pic courtesy of The Glass Curtain.

Those of you on social media will have seen the Glass Curtain publish their first food pic (above) in mid January. In the comments, chef/owner Brian said “the menu has been a living restless thing since we opened last month. Changing daily, still defining our style and still a lot of work to be done. Here’s one our guests and ourselves have taken a real liking to: the tandoori monkfish, chargrilled, with roast cauliflower, mussels, saffron and baby leeks.” 

As it happened we were in the evening the photo was taken and one of our mains was that very dish and we gave it a big thumbs up. Don’t think there’s too much work to be done on this one, aside from seasonal variations of course!

Pork and cabbage and "gravy", but not like Granny's

My mains that evening was based on a collar of pork. You don’t see this very often on local menus. More’s the pity as it’s absolutely delicious. And the Glass Curtain version was even more so. Pork collars are a familiar item in Europe and because of their intense marbling are used to make traditional sausages such as coppa. 

The collar is cut from the shoulder portion that runs from the neck to the tip of the loin. Bord Bia have a recipe on their site here and say that the cut is very good value and that leftovers can be used in pulled pork sandwiches.

Brian, who cooks with “a lot of love and a little fire”, declares on their website that “flavour is our holy grail” and he certainly got that spot on with this dish, the umami of sauce an outstanding factor. The menu description is: Pork collar, miso, grilled winter cabbage and peanut rayu. Tender and delicious. Go for it!

Hake starter

Starters here are called Small Plates. CL enjoyed her Confit Hake, house XO sauce, and grilled broccoli, while my Cured red gurnard in roast onion dashi also went down well. That dashi was probably the star and I asked for a spoon to make sure I didn’t leave one delicious drop behind.

Gurnard and dashi. Should have had a sake with this!

Just three desserts on offer and, while our shared Honey Custard Tart (with nutmeg and fresh cream) was not quite on a par with the earlier courses, it was nonetheless polished off. Perhaps you may prefer the cheese offering: a selection of Irish cheese, Peter’s Yard crackers and honey.

The place itself is comfortable, seats about 35, and the service is excellent. Some seats will give you a good view of the open kitchen. We were absorbed when they started cooking their Beef Chop. This “monster” is about three  inches thick, I guess, and is for sharing. It is 35-day aged and they grill it on the bone. You may need one of the side dishes here, perhaps the  Smoked Heritage Potatoes with Beef Dripping! 

The Glass Curtain 

Thompson House

MacCurtain Street

Cork

Tel: (021) 451 8659

Amuse Bouche

Word came that the cattle and the men would be home by evening….

All day the preparations were hectic. There were pots of soup, simmering. They had been made from peppers and onions, with different leaves for flavouring. In the dairy, women were busy making cheese balls, a speciality which they knew their men loved. … they let me sit among them. We could not communicate, and yet I was happy, content. Although I wanted to go home to my mother and our house, I was reluctant to leave. The place and the peaceful way of life had made me tranquil.

 from Girl by Edna O’Brien (2019). Very Highly Recommended.

Relaxing Sunday Brunch at Bobo

Relaxing Sunday Brunch at Bobo

Weekend brunch is now quite a habit in Cork with many places offering the mix of breakfast and lunch on Saturdays and Sundays. We headed to Bobo Café on a recent Sunday.

The Bobo Sunday brunch begins at noon. No problem finding parking on Donovan’s Road that day but that might not apply on weekdays. One solution would be to get the bus and get off at the stop to the west of the UCC gates. Here, you’ll find another gate into the college grounds and then a narrow footbridge over the river will take to within 200 metres or less of the entrance to Bobo which is in the Glucksman Gallery (opens on Sunday afternoons, by the way).

Bobo serves Golden Bean coffee, homemade treats, craft beers and fine wines and is open on Tuesday to Saturday 10.00am to 5.00pm and on Sunday from noon until five. Local suppliers include O’Mahony Butchers English Market, Ballycotton Seafood, Colin Wolfe Macroom (eggs), Greenfields Farm Glanmire, and My Goodness.

We joined a few “early birds” a couple of minutes after the café opened and got one of the many tables that look out onto a green area to the west of the cafe, between the internal road up to the UCC quadrangle and the riverside walk. The view is slightly spoiled by the big concrete barrier necessitated by the tendency of the river to flood. The apron before the barrier is used for dining al fresco during the good weather.

There were nine separate dishes on the well-priced brunch menu plus three sides. Fancy something on the smaller side? Well you may pick from their Granola with Yogurt, Mixed Berry Syrup and Fruit, or the Poached Eggs with Guacamole on Sourdough, or the Eggs en Cocotte with red Chard and cream.

The French Toast with Maple Syrup and Berries (bacon optional) was seriously considered as was the Jack McCarthy Blackpudding, chard, cherry tomatoes and poached eggs. The Bobo Hash Browns, salsa, scrambled eggs and mixed leaves also caught the eye as did the Tostada Andaluza (Jamon Serrano, tomato and garlic on toasted baguette).

Pedestrian bridge to and from Western Road

In the end though, I went for the Shakshuka, a Middle Eastern Tomato Salsa with baked eggs and chorizo. A cracking bunch of leaves from Greenfield plus a few slices of toasted sourdough enhanced this already delicious dish.

Our other plateful, the Chilli Tempeh with beans, patatas bravas and beets (also €10.00) was full of colour and flavour. I got a few bites of that one and we each gave it the thumbs up. Service was friendly here as are the prices!

If you come here during the week (and indeed on Sunday afternoon), you’ll be able to visit the Glucksman Gallery, and/or take a stroll over that little bridge I mentioned to access the Mardyke, including Fitzgeralds Park, and see the north channel of the river. 

By the way, there are guided walking tours of UCC. Run by UCC Visitors' Centre, this is an opportunity to discover the great history of the university in the setting of the beautiful campus grounds. More info on their Facebook page here. 

As it happens, Bobo have just announced their new lunch menu and it features tempting dishes based on Beef Cheeks, Wild Prawn, Ras Al Hanout Cauliflower and more.

Bobo

Lewis Glucksman Gallery, University College Cork,

T12 V1WH

(021) 490 1848 

A Couple of Grand Wines from Bordeaux. Pomerol and Lussac-Saint-Emilion.

A Couple of Grand Wines from Bordeaux.

Pomerol and Lussac-Saint-Emilion
plus news from Supervalu and Tindal

I got some excellent views over the Saint-Emilion vineyards from the top of the
 Bell Tower of the Monolithic Church 

Château Franc Maillet Pomerol (AOC) 2015, 14.5%, €48.00, O’Briens Wine

This beautiful Château Franc-Maillet Pomerol red wine is a blend of Merlot (80%) and Cabernet Franc (20%) and 2015 is regarded as a very good year in the area. Try with game stew, a rib of beef, mushroom dishes or middle-aged cheese.

It is a deep ruby, a little lighter at the rim, legs slow to clear.  Aromas are opulent, and complex, cherries and blueberries, vanilla too. Smooth and with a great depth of fruit, some spice too and the tannins have quite a grip, a strong character overall, fresh and forthright all the way through to the sumptuous and lingering finish. Would be nice to try this again in four or five years time!

This family-owned estate are noted for consistently producing a classic expression of the Pomerol terroir and this is no exception. Very Highly Recommended.

The Pomerol vineyard, with Saint-Emilion to the east, is barely ten minutes away from Lussac but those nine kilometres mean that the price is more than doubled! Why? The World Atlas of Wine: “What grows here is the gentlest, richest, and most instantly appealing of red Bordeaux.” Much of this has to do with the terroir and the producers and the Pomerol wines are always expensive. 

Don’t despair though. Lalande-de-Pomerol is just to the north and produces excellent wines. Just read there that the Wine Buff (with shops in Ireland and one in Saint-Emilion in Rue de Marché) sells La Faurie Maison Neuve at just over 30 euro. Note to myself: should be worth a try!

* Watch out also for offers. I got my Pomerol for €42.00 in O'Briens Wine Fine Wine Sale in December.

Château des Landes Lussac “Vieilles Vignes” Lussac-Saint-Emilion (AOC) 2014, 13%, €19.35

 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This “Vieilles Vignes” is a blend of old vines Merlot (80%), Cabernet Sauvignon (15%),  and Cabernet Franc planted on limestone and clay soils in Lussac. Lussac (where Merlot is the dominant variety by far) is the most northerly of the St Emilion satellites. 

The other three satellites of St Emilion are Montagne, Puisseguin and St Georges. 

“At their best, the wines from these areas are every bit as good as a Saint-Emilion grand cru,”  wrote Clive Coates in 2004.The four satellites are allowed append the coveted Saint-Emilion to the village name.

Colour of the 2014 is a deep dark ruby. Dark (plummy) aromas, quite intense, drift of spice. Rich and harmonious on the palate, mid to full bodied, flavours of lighter (red) fruit, vanilla, fresh acidity, rounded tannin, and a lingering finish. It may well be from one of the satellites (not always highly regarded), but this is well-made, well-balanced, and well worth seeking out. Very Highly Recommended.

Château des Landes is family owned with three generations of experience, located right in the heart of the appellation, 50 km northeast of Bordeaux. “Only a small quantity is produced, vinified and then aged for 16 months in French oak barrels. The resulting precious wine is consistently rated highly at all competitions. Serve at 18°C as a meditation wine, or pair with roast game, vegetable dishes with creamy sauces or aged cheese and nuts.”  

A very small of amount of sediment noted. So you may wish to decant. While removing sediment is the usual reason for decanting (old wines in particular), you’d do well to decant young wines, even those under screw cap. Indeed, the current edition of the World Atlas of Wine declares “.. experience shows that it is usually young wines that benefit most”.  

When decanting young ones, give them plenty of air (by using a container that maximises aeration). That will really wake them up and you’ll have a better experience. Even a few minutes of aeration makes a huge difference in the aroma and flavour of a wine. When your decanter, fancy or plain, is not in use, be sure to cover the opening with a cover (eg muslin) to keep the dust out. And don’t ever use soap to wash it out.

For the current Supervalu offers (including a tempting Gigondas wine of the month) and a Barolo opportunity from Tindal, please click here.

Taste of the Week. Kanturk Pudding from McCarthy Butchers

Taste of the Week

Kanturk Pudding from McCarthy Butchers

The McCarthy family of Kanturk have been making blackpudding for generations. For the past decade or so, they’ve been picking up awards for it, including gold from the La Confrérie des Chevaliers du Goûte Boudin in 2010 and 2013.

It’s a regular here and so I knew I was on a good thing when I picked up a pack in Bradley’s (North Main Street, Cork) just before Christmas. One of those “just in case” purchases I made at the time - just in case we got fed up of the turkey.

The turkey, truth to tell, went down well but still the pudding was a welcome alternative when it made its appearance. Full of flavour as always and our Taste of the Week. 

Ingredients for this rich and smooth pudding include Bacon trim, spices, seasoning, rusk, blood, oatmeal, water, onion and pearl barley. We used it with a couple of fried eggs as a snack but you’ll see lots of variation in the restaurants. 

If you’d like something more adventurous at home, then check out this recipe on McCarthy’s website for BLACK PUDDING WITH PEARS FLAMBÉ AND ROSEMARY CINNAMON CARROTS

McCarthys of Kanturk
Main Street
Kanturk
Co. Cork

Two French Whites To Consider

Château du Coing de Saint Fiacre L’Ancestrale Cru Communal Muscadet Sèvre et Maine 2010, 12%, €16.65 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Colour is more intense than your usual Muscadet,  brighter also. Aromas are fruity and complex. Had been a little worried about the age here but no need. This is quite superb, rich and yet crisp and, as Le Caveau hints, could go head to head with a great Chablis or a Grand Cru Riesling. A delicious discovery for me with a superb finish, a touch of minerality on the lips.

The ageing, which includes 42 months on lees, has no doubt had the desired result in this gorgeous apricot and melon flavoured perfectly balanced wine. One to be sipped and enjoyed and Very Highly Recommended.

There are a number of extra hurdles to be jumped before this wine is granted the final label, including one 60 days before bottling. The bottles received a certification number and each bottle is numbered.  As far as I can see from the label, my numbers are 13 and 13408. 

Because of its planned maturity, this is now much more than the companion of just seafood and shellfish. The makers suggest it pairs perfectly "with a gastronomic food as sea or river fish but also white meats as chicken and some cheeses. A tasting appetizer is also very nice, the wine is served chilled to 12 °C.”

Domaine de la Bonne Tonne Beaujolais Blanc (AOC) Chardonnay 2017, 13.5%, €23.00 Mary Pawle  

Spanking clean light gold colour. Aromas are somewhat complex with citrus prominent. It is pleasingly smooth on the palate, rounded fruit and dry to the finish. Perfect, they say, with seafood or a cream chicken.

The fruit is from young vines from the Pizay area, grown on soils composed mainly of clays. Drink now; or consider keeping as it has the potential of keeping for 3 to 5 years.

Given the Beaujolais bias toward Gamay, it is not surprising that Beaujolais Blanc is little-known. Just two per cent of the crop is Chardonnay and indeed, much of the Chardonnay grown here in northern Beaujolais, where the Macon overlaps Burgundy, are sold under the better-known Macon appellation.

If you like Maconnais, as Ernest Hemingway and F. Scott Fitzgerald did (A Moveable Feast), then you’ll have no problem with this. Highly Recommended.

Trident Hospitality Hard to Beat. Surrender's Sweet.

Trident Hospitality Hard to Beat. 

Surrender's Soft and Sweet.

Always a warm welcome at the Trident Hotel in Kinsale. It is the stop for us when we visit the harbour town and not just because the hotel has one of the most spectacular locations in the country. That welcome, from manager Hal McElroy and his team, is so friendly, so helpful. Makes one inclined to come again. A really lovely place to stay, good rooms, good food, and just about four minutes from the very heart of the town.

And of course I’m not downplaying the scenic location. Always love the view when I walk into a room here. The hotel consists of two wings at right angles to the main block and has been designed so that each room has a view of the water, some towards the town and port, some straight out across the bay and some over the fishing harbour and James Fort. Besides, the hotel is just a few minutes walk from the lively town centre with its restaurants (including the Michelin starred Bastion), boutiques, bars, and bookshops. It is the gateway to West Cork and also the first (or last) stop on the Wild Atlantic Way.

Relax

Lots to visit here, most notably Charlesfort. But don’t forget the wine museum in the smaller Desmond Castle. One of the new attractions is the Old Head Signal Tower and Lusitania Museum, a community effort alongside the famous Old Head. Good stories here and also splendid views over the ocean and the land, especially over the Old Head itself.

Usually, Hal and company arrange a bit of sun, but this time the December evening was uncompromising though at least it stayed dry on our short walk to and from the fabulous Finns Table for dinner. On check-in we were happy to hear we had been upgraded. Needless to say we enjoyed our stay in the Ringrone Suite with its extra space and facilities (including your own Nespresso machine). No problem catching up on the internet with a faultless Wi-Fi connection.

The Trident's Foredeck Bar for fair-weather sailors and sippers

Supporting local

The smallest rooms (and they are not really small at all) are the Superior. These have just a shower but no bath. But  they share much the same outstanding decor as the others, the colours of the fabrics and the walls, all calm and soothing. While walking along the corridors, I am always struck by the restful colour combination, mainly white and grey on the walls, blue and grey in the carpet, and a little extra colour in the curtains. All very peaceful throughout.

In all there are 75 refurbished bedrooms including an executive wing comprising 30 rooms and a penthouse floor of 9 luxury suites, all with breathtaking views. The hotel has a private marina, onsite parking and a wide range of state of the art facilities for conferences and is an unforgettable venue for family occasions.

How about a pre-dinner drink? Just stroll down to the Wharf Bar and take your pick. It is here that most of the daily dining, including dinner, takes place. There is excellent service here too by the way. The bar has a nautical feel – designed by local yacht designer, Rob Jacob, to resemble elements of an old sailing ship; it is complete with portholes, decking, vaulted panel & beam ceiling and rope-wound galleon masts. It is a friendly informal place and as well as eating and drinking, you’ll have the chance to watch golf or football in one or two corners.

Nearby Sandycove

Evening view from the restaurant

We have enjoyed a few dinners in the main restaurant, Pier 1, where you’ll see boats and even a ship or two just outside. Don’t forget to study the collection of Knuttle on the walls. It is also where’ll you’ll take breakfast. They lay on quite a spread here, with real cheese (Gubbeen, Carrigaline for example) and ham included. Loads of fruit too, plus breads and cereals. And a choice of hot dishes of course, including the full Irish (and any variation you wish) and a fish option. I choose the pancakes on this occasion and certainly enjoyed them while CL tucked into her Eggs Benedict (eggs and bacon from local producers).

And if the manager has missed you when checking in, you’ll almost certainly see him at Pier One for breakfast. Here he moves around and chats to everyone and anyone, wondering how they got on the day before, their plans for the day ahead, and if he can help! You don’t see that level of service in too many places!

Amuse Bouche

‘The kitchen is just about the worst place a woman can be - whether or not she happens to be an artist. I think the same applies to any woman with half a cup of pride. Spend time in the kitchen and you’ll be kept there. I see it all the time, women who slave after their husbands - husbands who have little or no time for them, I might add. You step into the kitchen and you stay there. A kitchen slave for the rest of your life.’

from The Narrow Land by Christine Dwyer Hickey (2019). Highly Recommended.

Finns' Table. Real Food. Real People.

Finns' Table. Real Food. Real People.

Pork Belly starter

This pair of phrases indicate how I feel about Finns’ Table in Kinsale. I want to go. I don’t want to leave.

Julie (front of house) and husband John (chef) score on so many levels. Aside from the excellent food and quality drink here, it is those broad welcoming smiles. And all genuine. Nothing fake here, either on your plate or on their faces.

And we got that marvellous warm welcome when we visited just before Christmas. A chat ensued about the year that had flown by since we’d had eaten here and about their 2-week break in the USA from which they’d just returned.

Breads

Then as we studied the menu, including the long wine list, Julie warmed us up with a Mulled Wine Bellini, reinforcing the feel-good feeling. Oh and there was also a very tasty amuse bouche of ham croquette and garlic mayo. They had a pair of lovely breads (mini-loaves) too, one based on treacle, the other on potato, with hummus and butter on the side.

The food here is locally sourced. They are on a winner with the beef and lamb as that’s supplied by John’s parents, butchers in Mitchelstown. Fish and seafood comes from local West Cork trawlers, mussels and oysters from Jamie of Haven Shellfish just down the road in Oysterhaven. Free range eggs are from Beechwood Farm while Clona Dairies supply the milk and cream.

John Dory

Quite a choice of starters here, including those oysters in varying presentations. There was a slight hiccup with one of our requested starters as Chef John wasn’t happy that the Treacle and West Cork Whiskey marinade had yet completed its transformation of the smoked salmon. It would be fine in another day or two but not just yet! Just goes to show the level of detail and professionalism here in this kitchen, nothing is left to chance. And the rest of the meal confirmed it.

My Slow Cooked Pork Belly and Pudding Bonbons (€12), with cider and port and corn Salsa was absolutely superb, one of the very best examples I’ve come across, just full of flavour and a pleasure to eat. And there were similar words from the other side as CL enjoyed the Spiced Beef Carpaccio (12), crispy quail eggs, pickled mushroom and horseradish crême fraiche.

There was a little humming and hawing about the wine; because of our main dishes, one of us was tending towards white, the other towards red. A compromise was reached by choosing one of the house reds, the Vina Casablanca Cefiro Pinot Noir (28.00). It proved very versatile indeed, dangerously drinkable too and at a good price. And that sufficed until we switched to a glass of Sauternes for the dessert.

Before that though, there were the main courses. Always on the lookout for seasonal, so my choice here was the Pan Roast Venison Loin (30), with roast celeriac and spiced lentils. A stunning plateful that needed little adornment.

CL was tempted by what looked like a terrific Turbot offering but in the end went for the Pan Roast Fillet of John Dory (33.00), creamed leeks, Crab bisque sauce and beetroot salsa.  That crab and beetroot worked a treat and indeed the plateful was another delicious delight on the night. Main courses are served with oven roast root vegetables and potatoes.

Baked Alaska (left) with Mango and Orange cake (10.00) at the heart of it was our dessert, a lovely foil for the glass of Sauternes. The rich wine was slowly sipped as the enjoyable meal in this warm elegant appealing place  came to an end. And soon we stepped from the warmth inside to the dark cold of the narrow street outside, quickly increasing the pace to reach the Trident, another welcoming Kinsale hospitality establishment and our base for the night. 

If you are in Finns' Table between 6.00 and 6.30pm any evening, you may avail of the Early Bird offering: three for €37.50.

Finns Table  

6 Main Street

Kinsale

Co. Cork

021 4709636

info@finnstable.com