Bitesize Interval – Baltimore Sailing Club 26th July 2016

Who would choose to recreate the seventies ? A decade of fake food preserved in packets. Smash, Angel Delight and wobbly pink blancmange mixed and moulded in the shape of a rabbit. A time when the avocado was a thing of wonder and green peppers were exotic.And let’s not forget the fashion, the loons, flares and afros set against a backdrop of Abigail’s Party and Demis Russous’ soundtrack ‘Forever and Ever’. You wouldn’t expect any less of an idea from young punks Sara Baker and Geraldine Swift and without any encouragement the Supperclub rose to the challenge in the now annual  dinner at Baltimore Sailing Club.

  Phoxy Brown and Dame Edna Beverage

As for the fancy dress theme some Baltimore people need little encouragement. There was a nice piece of double denim from Nicola Kelly, Sharon Rose pulled off granny chic and Sharon Walsh rocked an excellent black mullet. Baltimore Sailing Club has never seen so many elegant hippies well not for at least 40 years. Doesn’t food always taste better when you dress up ?

Sharon ‘Joan Jett’ Walsh

Grainne, Nicola and Paula getting into the vibe.

To whet our appetites grapefruit hedgehogs were placed strategically on our tables.They might have lost their street cred but who doesn’t secretly enjoy a piece of mature cheddar with a sweet silverskin onion on the end of a cocktail stick ?

               Petra nearly pokes her eye out

The first starter paid homage to the classic prawn cocktail but gone were the generic bland prawns and ice cold iceberg lettuce. Instead we were served crisp lettuce boats with fat tasty prawns spilling over the edges, tangy Marie Rose sauce and a dusting of paprika which was vibrant and tasty.(No photo I’m afraid, they were gone before the camera came out).

Then came mushroom vol au vents, perfect bite size pieces of melt in the mouth pastry, creamy mushroom filling and grated parmesan.

                                           Mushroom Vol au Vents

The main course was succulent chicken cooked with tasty smoky bacon and mushrooms in a white wine cream sauce and a white rice. The vegetarian option was vegetable strogonoff with green beans, paprika and sour cream.

Coq au Riesling

Dame Edna clearly couldn’t get enough.

And for the grand finale a deconstructed tribute to the classic black forest gateau. Chocolate brownie with whipped cream and cherries soaked in cherry brandy.

  Cherry Brownie

A boozy and fitting end to a great night when Sara and Geraldine managed to rewrite a culinary decade and  transport us  back to our youth.

Mary and Mick  in purple pants

We ate at Baltimore Sailing Club www.baltimoresailingclub.com

Thank you to Sara Baker and Geraldine Swift for serving a delicious meal and to the young members of BSC who did a fantastic job of waiting on tables and serving our food.

 

 

 

Taste Adventure -The Lookout 28th May 2016

 

There is nothing better than dining on your own doorstep and 12 months after our first ‘supper club’ we were enjoying panoramic views of Baltimore.We chose the weekend of the Wooden Boat Festival to dine at The Lookout. It’s an event which marks the beginning of summer with bunting decorating the square, Drascombe Luggers moored in the harbour and the red sails of yawls visible across the bay.

Living the high life – Emer, Sharon, Fiona, Martina, Miguel, Stephen, Jo and Nicola

This restaurant has had a great reputation for shellfish for 37 years, first in the original ‘Chez Youen’ and now in the contemporary first floor  restaurant above Jacobs Bar.It prides itself on serving produce grown and caught in the waters around Baltimore and the islands.We soon got cracking on our starters. Emer was the first to dive in to the sweet flesh of brown crab.

                                                                 Brown Crab

Sherkin Island Oysters

Nothing quite tickles the throat like an oyster and we weren’t let down, Jo swallowed them with a squeeze of lemon, Stephen dashed on the Tabasco and Sharon sampled them for the first time (she wasn’t quite convinced).

Sharon gives it a go

Martina chose a french favourite as her starter, duck confit served on a bed of salad. The duck meat melted in the mouth.

Warm Duck Confit Salad

The star of the evening was the Shellfish Platter served Brittany style, cold with mayonnaise and lemon.

Plateau Fruits de Mere

Jo, Stephen and Miguel cracked open lobster claws; pulled apart crabs and picked at galley head prawns only pausing to suck warm mussels from their shells and throw discarded crustaceans into the buckets which attentive staff had discretely placed by their chairs.The flesh was sweet,the lemon was sharp and the rich creamy mayonnaise turned it into a feast.Food feels more rewarding when there’s work involved.

Stephen and Jo sample the Seafood Platter

The fish of the day was monkfish with a lime and butter sauce served on a bed of locally picked samphire.

Monkfish with lime butter sauce

And for those who came along to a seafood restaurant but confessed they didn’t like fish (they’ll remain nameless) a decent steak was on offer accompanied by great pomme frites.

Fillet steak with green peppercorn sauce and vine tomatoes

You would think we wouldn’t have room for desert but after a few more glasses of chilled white wine some of us gave in to more french favourites….

Creme Brulee

Tarte Tatin

…..and then we ended the evening watching the sun set over the bay.

We ate at The Lookout, Baltimore Co Cork.

Bitesize Interval – Orso 23rd April 2016

 

It was time to leave the windswept coast and head to Cork for a dose of city culture. This time for a lunchtime special at a small cafe tucked away in a side street in the heart of the city . Orso is a cafe at which no reservations are possible and where the queue extending out of the door advertised it’s popularity.

The middle eastern vibe permeated the small dining space from patterned wall tiles to ceiling fans to bright ceramics bowls overflowing with salads and bottles of mint infused water on the centre of our table. The food on offer is unlike anything available in West Cork and we were looking forward to savouring Lebanese and Moroccan cooking.We pondered the Hot Stuff menu and then made our choice.

Spiced Beef Kaftas

Elaine and Aisling chose kaftas served on a bed of mixed beans on brown rice, flavoured with thyme and garlic.The meat balls were threaded with cumin and the dish was quickly devoured.

Slow cooked lamb pie

The lamb pie encased in a fluffy pastry was succulent and tender and the fresh cous cous and quinoa salads complemented it’s rich cinnamon flavour.

Manoushi 

A lebanese flatbread topped with fontina cheese, its distinctive strong taste combining well with the sweet cinnamon,cumin and coriander flavour of ground beef and peppers.A pity that Jo’s order didn’t arrive until after the others had finished their lunch.

Two Orso Aficonados

No one was going to miss out on dessert. We’d been drooling over the cake display since we’d set foot in the restaurant and we were not disappointed.

Strawberry Tartlet

White Chocolate Tartlet

Chocolate and raspberry torte with hazelnut brittle base

We rounded off our lunchtime specials with espressos and as we were ready to lift up our shopping bags and hit the road back to the west, those kind people of Orso made up for the delayed order of Manoushi by declining  payment for our coffees and desserts.That was okay with us.

We ate at Orso Kitchen and Bar, Pembroke Street, Cork.

http://www.orso.ie

 

 

 

 

 

 

Taste Adventure – The Farm 26th February 2016

Living on the edges of the wild Atlantic Ocean our excursions almost always involve a story about the weather and our trip to The Farm proved no different. A harsh February night brought an hypnotic mix of snow and sleet swirling in front of the car windscreen and playing out like a screensaver for the forty minute trip. Hungry with cold we were glad to reach Clonakilty and the warmth of the restaurant. The quirky interior was a feast for our eyes, large mirrors gave depth, acrid yellow paintwork added brightness and Charlie Chaplin style movies provided a flickering backdrop of slapstick shots as they were screened onto one wall.

What’s the starter  ?

The visual treats continued when the first plates arrived. The presentation was delightful and our group was small enough for each of us to try a sample from each others dishes.

Dressed Crab  Salad with Crab Mayonnaise

The crab salad was a sweet blend of white and brown meat set off by the freshness of cucumber.

Pan fried Buffalo Halloumi with Grapefruit Warm Apple and Hazelnut Dressing

Halloumi sourced from Toon’s Bridge in Macroom proved as satisfying as always. A tasty dressing of zesty grapefruit and the addictive chewiness of the cheese made for an excellent starter.Pieces of shredded apple provided an extra tang.

Emer chose Spring Rolls filled with chicken and vegetables they were complimented well by a Szechuan dipping sauce.(sorry no photo).

John Dory with Beetroot Risotto , White Wine Sauce and Pistachios

The best main course of the evening was served to Mareike. John Dory in a pistachio white wine and cream sauce. For those of us that lust for pistachio this sauce was to die for. It was full throttled and well matched with cream and white wine, complimenting the fish and served on a sweet beetroot risotto. There was plenty of it but only so much tasting we could get away with.Well played Mareike.

Slow Roasted Caherberg  Free Range Pork Shoulder, Crackling, Parsnip and Apple Mash, Honey Roast Carrots, Grain Mustard Sauce

The slow roasted pork shoulder was a choice most of us opted for. Locally sourced from Rosscarbery it had been cooked for twenty hours. Topping the dish was a perfect piece of crackling, crisp on the outside with crunchy tasty pork fat lying underneath.The meat was succulent and the mustard sauce and apple cut through any prospect of fattiness.This was ideal food for a winters night.

Fish cakes from the starter menu were chosen by Ann as a main course. Delicate and fragrant with exotic flavours of coriander and Thai spices they were served with a lovely sweet tomato chilli jam.

The portions were generous and we barely had room for dessert but on the advice of the waitress, who had been very helpful throughout our night, the brave ones amongst us forged  ahead.

Blood  Orange Almond Cake with Blood Orange Sorbet and Chocolate Sauce

The almond cake was moist and sticky with the unique flavour of blood orange.It was served with a sorbet which provided a refreshing contrast .

Baked Alaska

An aptly named pudding for our evening, the Baked Alaska took 20 minutes to arrive but was well worth the wait. It was gorgeous with warm fluffy meringue, beautiful vanilla ice cream and a lovely raspberry jam stuck right in the middle. There was plenty to share.

Ann, Mareike, Mary, Jo, Paula and Emer

Our drivers were Emer and Mary. They drove us safely home and a big thank you to them both.

We ate at The Farm, Ashe Street, Clonakilty  Co Cork P85 NP 27 – www.farmrestaurant.ie

Of course I can type 60 words a minute.

Taste Adventure – Rolf’s Country House and Restaurant 12th December 2015

 

Six months of dining and we celebrated mid-winter by walking up the Hill to one of the warmest welcomes in Baltimore.The  Restaurant and Wine Bar at Rolf’s Country House never fails to impress from the tasteful décor to the tasty locally sourced food. Johannes Haffner’s menu paid homage to the season of celebration and Friederike’s mulled wine filled us with festive cheer.

We brought our own Christmas elves

For our Christmas dining club experience we doubled our numbers. Two new members were welcomed to the group and we brought along a plus one. This made for lively conversation and laughter, it was lucky we had booked the restaurant just for our group.

Dinner is served
Paula, Nicola, Sara, Tweet,Marie, Mary, Stephen, Emer and Richard

After bread, olives and dips we were treated to mackerel pate courtesy of the chef.The zesty lime flavour complimented the fish perfectly.

Mackerel Pate

Starters were sumptuous from the Cork Christmas tradition of spiced beef to the rich gamey flavours of pigeon breast and duck liver pate.

Spiced Beef on Potato and Beetroot Salad

The ruby red of the beetroot in the salad was sweet and light against the delicate flavour of spiced beef.

Duck Liver Pate

My main course had me wanting to pick up the plate and lick it. Rose veal cooked in a white wine mushroom cream sauce which melted in my mouth.

Rose Veal

The pescatarians were pleased with sea bass served on Kyoto squash a vegetable none of us were familiar with.We dived in for a spoonful and savoured the creamy taste.

Fillet of Seabass on a bed of Kyoto Squash and Chablis sauce

Wild Irish venison in port wine sauce and crispy duck were also enjoyed and the attention to detail was truly special. We all had to adjust our waistbands in preparation for dessert which  was so delicious I’d eaten half of it before I remembered to take a photo.

Ooops !

Dark Chocolate Tart 

Johannes, Friederike and Stephen gave us a great night and a perfect end to our first year of dining.

And did I mention ?

Johannes, Emer,Jo and Friederike

The craic was mighty…..

The usual crew……

For Decembers dining club experience we ate at:

 Rolf’s Country House and Restaurant 
The Hill,
Baltimore.

Taste Adventure -The Pilgrims Restaurant 9th October 2015

We took a trip back east for this meal heading for Rosscarbery on the Wild Atlantic Way. Eight of us snug in a minibus, cocooned by the dark October evening and arriving before we knew it, spilling out of our taxi onto the ‘toy’ town square, lit by the cosy glow of street lights. We felt like we’d been transported  further than twenty miles. The restaurant welcomed us before we walked through the doors.Double fronted windows inviting us in with views of white washed walls, dried herbs hung as occasional decorations and long wooden tables with cushions on benches.We found our places quickly and checked out the tapas style nibbles for which this place has rightly got its reputation.

We tried a spoon full of one dish and a bite of another, new faces in the group bringing their own take on the flavours.Tatsuto Age was a succulent chicken thigh meat marinated in Kerria, deep-fried in a cornflour batter and dipped in  sweet chilli mayo, this was a japanese dish which we hadn’t tried before. It was a super choice.

The wonderful flavour of basil in a cannelloni bean dip married well with crisp flaxseed crackers and our third choice was masala peanuts lightly fried in curried spices.

Baby squid with cauliflower puree

My starter brought an interesting combination of small pieces of squid swimming in a strong cauliflower puree the pungency of the taste offset by the flavour of nutmeg. Stephen chose a Thai pumpkin soup and Marieke buffalo haloumi with fig, beetroot and pickled fennel, all beautifully presented.

Thai pumpkin soup with chilli oil and vermicelli

This restaurant is known for its vegetarian choices and our diners weren’t disappointed with their main course of roasted aubergine and goats cheese parcels, polenta chips, tomato and rosemary broth and sweetcorn and smoked almond salsa.

Roast aubergine and goats cheese parcels

For those who chose Beef bavette the flavour of the slow cooked meat was sadly all too brief, three fork fulls of beef and wasabi mash finished in three small mouthfuls.Martina opted for Haddock with brown shrimp, sautéed cabbage, cider butter sauce and potato cake.Sides of smoked potato’s and sauerkraut provided us all with vibrant flavour.

Haddock and brown shrimp

Desserts brought dilemma, half of us opted for a Vanilla ice with espresso and honey comb and the other half a Lemon Nettle Ice.I enjoyed a mouthful of each. The crunch and flavour of the honeycomb reminded me of childhood autumn evenings and the nettle and lemon was deliciously refreshing.

Remains of the night

Super tasters

Before we knew it was time to go, we were collected at the door and we sang all the way home. Only finding out the next day about Emer’s pudding (which wasn’t featured on our menu).

Emer enjoying dessert

We visited The Pilgrims Restaurant, Rosscarbery http://pilgrims.ie

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Taste Adventure – The Mews 4th September 2015

On one of the last days of summer and the first ‘dry’ day for dinner we didn’t travel far. There were no ferries to catch, no driving rain to avoid just a sunset to savour as we sipped pre dinner drinks outside Bushes’ bar.

Baltimore Sunset by Petra Reimers

We’d waited until the end of the season to try The Mews restaurant and we were lucky to get a table. Tucked away behind the square in Baltimore this was a building we were all familiar with but not in its latest guise.

Oat topped brown bread with herring butter

We weren’t disappointed. The menu was ‘convivial’ and so were we. Nine tasters (including a few new faces) seated around a circular table in the centre of the restaurant. Our lively conversation only stopped when herring butter was placed on our table.The strong punchy flavour was complemented  by brown bread with an oatlet topping which absorbed the oils of the fish.It was a great nod to our local heritage, Baltimore was after all a village which had made herring fishing its trade.

Gubbeen cheese and leek Scotch egg

The starters were served as sharing plates and there is something quite satisfying about eating food in this way, it felt like a feast. It was hearty and rustic and we knew we weren’t going to go hungry. Scotch egg with leeks and gubbeen cheese was described as ‘feckin yum’.Succulent pork jowls, flavoured with star anise, with  a very thin but extremely crisp crackling were demolished (sorry no photo  it was eaten before I remembered to  record the moment). Beetroot grown in Tralispean sand served with Macroom mozzarella and flavoured with thyme ( or as some were convinced a flavour of aniseed now that caused a debate ). A plate of plaice served with sea vegetables including sea purslane, plantain and samphire.These were new flavours and foods for most of us. It was difficult to hold back and leave space for what was to come.

The Mews main course was to be lamb with a fish alternative for the pescatarians in our group. They were slightly wary until a large Dover Sole arrived with a side of smoked aubergine and their eyes lit up.

Dover sole

The aubergine was so good some of us fought over who would finish it off.

Walshes lamb with beans and tomatoes

The meat eaters were indulged with lamb, slow cooked for nine hours in balsamic vinegar and marinaded lamb leg delicately pink in the middle. Orla potatoes ( grown by one of our own tasters and named after her daughter) were served as sides together with Vincent Collin’s delicious tomatoes flavoured with fresh tarragon (were these tomatoes really grown in Ireland they tasted so sweet) and  a large portion of yellow crunchy beans.

Cheese, fruits and pudding

Dessert was a blackberry pudding similar to clafoutis (made with almonds or polenta we weren’t quite sure) and served with Meadowsweet ice-cream which was itself a discovery, the white blossom which grows in our hedgerows imparted a delicate flavour. Sweet plums and oatcakes were served with Durrus cheese dressed with dried rhubarb.

This was our third adventure and one with so many flavours  and tastes we couldn’t hope to properly describe them. Let’s hope these guys come back for a second season.

Baltimore Tasters – Sharon, Mary, Ann, Sara, Petra, Jo, Sheelagh, Stephen and Emer.

They were good sports too.

Two hipsters

We ate at The Mews Restaurant, Baltimore http://www.mewsrestaurant.ie

Pre dinner drinks were at Bushes Bar,The Square, Baltimore http://www.bushesbar.com

 

 

 

 

 

 

 

 

 

 

Taste Adventure – The Island Cottage Restaurant 25th July 2015

The Island Cottage Restaurant

When you plan to book a group of 8 into a small restaurant on a tiny island off the south west coast of Ireland, you know it has all the makings of an adventure.The Cottage Restaurant is known for its good food; fixed menu and communal style dining.What isn’t so well known is that if you wish to eat there you have to follow the instructions. And it began with the first phone call,we could come as a group but were we prepared to be split up ? If we weren’t using the restaurant ferry could we be on the island for 7.45pm? We’re an intrepid bunch, ‘yes’ to all of the above and anything for a taste adventure.Deposits were collected and an electronic bank transfer made (reference number quoted exactly as given).Three anxious days later a text arrived. We were in ! We knew this experience wouldn’t be about choice and it may involve compromise (ours) but we were prepared to jump through the hoops so we could sit at that table.

A table for 8 please….

Vincent O’Driscoll agreed to rent us a ferry with just one minor detail,we could only leave at 7.30pm and would be 10 minutes late.This was a deviation from restaurant guidelines but there was no room for maneuver.

Calm before the storm

Pre dinner drinks in Bushes and everything was falling into place. We could see the pier through the window and had time on our side.Until, in a dramatic and spectacular display of wine throwing, Sharon Rose (as featured on Nationwide) dyed Martina’s white trousers a rich shade of claret, apparently the designer choice of colour this autumn.White trousers Martina ? What were you thinking, they’re so Good Things Cafe!! And this wasn’t a minor spill it was a slick of epic proportions. A quick trip home,change of clothes and with only minutes to spare Martina and Sharon (now to be known as Rosé) made it back and we hurried to the pier.

Did we miss the boat ?

We were glad of the choice of ferry. The weather was poor and we were fully enclosed.A usually beautiful trip was barely visible due to rain and as we sailed by Sherkin a cheeky glass of prosecco eased the ride.

Arriving on Heir Island

Ten minutes walk from the pier and we arrived at the Island Cottage.Our lateness seemed to go unnoticed and a smell of damp coats and warm brown bread filled the air. We mingled in the conservatory with the two other groups and were served duck liver pâté, it was tasty, a rich gamey pâté on homemade bread with a lovely crunchy crust.

Duck liver pate

With a sense of relief, we made friends with our dining companions and reviewed our experiences.We had all made it to the island, except there was one final task. This was communal dining and groups were to be split. I was asked to choose a 5 and a 3 (I had thought it was to be a 4 and a 4 but wasn’t going to argue).I’d not been put under this pressure since picking sports teams for school but we quickly organised  ourselves and made our way to our tables.

Two 5’s

Our late arrival meant we missed the menu and I wasn’t sure what the starter was placed in front of me (sorry no photo). I discovered it was sautéed vegetables in a white sauce.It didn’t excite my taste buds but I  definately ate my 5 that day. I’d have happily given up a courgette though for a bit more pâté.

Hake with butter sauce, basmati rice and cauliflower puree

The main course followed. Hake with butter sauce, basmati rice and cauliflower puree.The  butter sauce slightly piquant from hand ground peppercorns.It was tasty but lacking in vegetables (we’d clearly  eaten those for the starter).

Gubeen cheese and onion relish

The third course was Gubbeen cheese and onion relish. The  relish was sour and sweet and I wanted more (though it would have been good if the cheese had been accompanied by a slice of the excellent bread).

Passion fruit souffle

A perfectly executed passion fruit souffle arrived for dessert with a sauvignon sauce to pour into the middle, unfortunately the fruit was slightly lacking in passion. Once coffee was served and the bill paid we were off.Trekking down the path to the welcoming lights of the Yoker Swan.We had made new friends and enjoyed our adventure. Baltimore and a stiff drink awaited us.

Stormy Weather (www.paulamarten.com)

We ate at the Island Cottage Restaurant http://islandcottage.com/

We booked our ferry with the Sherkin island ferry company 

http://sherkinisland.eu/ferry

Bitesize interval – Baltimore Sailing Club Supper

Wednesday night saw Sara Baker and Geraldine Swift cater for a large group as part of the BSC fundraising suppers. It was the first one I’d attended and against a backdrop of crisp white and blue walls; flags hung like bunting and a view of the water through the window, I was suddenly transported to another time and place. To student days and late nights, flock wall paper and cheap table cloths,cold beer and the all pervasive smell of cumin and coriander.To the weekly quest for a really good curry. Except this time there was no need to search, the smell of warm poppadoms reached me before plates piled high with them arrived from the kitchen. Stephen smashed the first one with the side of his hand as the rest of us reached for the chutneys already set out on the table. A kaleidoscope raita; creamy yoghurt with cucumber and chilli flakes decorating the top and mint swirled through; lime pickle spooned from vintage tea cups, the heat of the chillies taking people by surprise, the distinctive flavour of onion seeds released as they were cracked between teeth and a simple salad of chopped tomato, coriander and onion which brought a freshness that made us go back for just one more poppadom until all that was left were tiny slivers which were easily popped into the mouth. The second course brought discussion, the fragrant basmati rice had something extra that I couldn’t quite place (I later learned it had been cooked with butter), was the dhal chickpea or lentil ? No it was definitely yellow split pea lentil and it was comforting.The chicken masala was richly flavoured with cinnamon,paprika, bay leaf, garlic and cumin, it’s spicy warmth tempered by coconut milk.We sat back satisfied because getting a decent curry in West Cork has always been a quest of holy grail proportions and Sara and Geraldine had nailed it.There weren’t going to be any leftovers either. Petra was determined to find a doggy bag so she could have a tasty lunch the next day. While I dallied with thoughts of gulab jamun for dessert, a lemon drizzle cake appeared decorated with cream which was wonderfully flavoured with rosewater, sugar,lemon and sherry.This was Baltimore after all. And as my friends’ teenagers cleared the plates from our tables, it got me thinking. Taste and smell take us back in time but also bring us into the moment and what better way is there to celebrate our connection to each other, than to share good food with friends and neighbours.

Starter – Good Things Cafe Durrus

Good Things Cafe wasn’t a place we had to winkle out.This is a food destination with a reputation that stretches beyond West Cork and the beginning of our epicurious adventure.We braved lashing June rain to reach the cafe situated just outside of Durrus on the beautiful Sheep’s Head.

Tasters

Periwinkle : a small herbivorous shore dwelling mollusc with a spiral shell

We picked them out with cocktail sticks the taste of the sea filling our mouths.Curiously addictive these molluscs left a light nutty aftertaste that made us go back for more.(A note for the squimish: don’t study the body pulled from the shell).

Silky Broad bean skins

Harsh hairy outer skins turned into a taster that slides down the throat.Who would have thought ?

Main CourseBaltimore Epicureans – Petra, Paula, Emer, Martina and Jo (from left to right).

Hake with a salad of summer root vegetables, seaweed and a sweet miso dressing served with potatoes and a herb and caper butter and sea beet (Jo and Emer)

The crust on the skin and the fresh salad under the fish was a delightful combination. I was left with an earthy aftertaste though.What was that ? Was it the flavour of a seaweed I wasn’t used to ?

Arab Andalusian Monkfish with saffron honey and vinegar (Martina)

Meaty fish offset with a subtle sweet taste of spice.The drink ordered to accompany it was Rosemary And Dilisk Lemonade.

Lamb and mint pilaf served with a turkish cherry hoaaf (Paula and Petra)

This is the dish that made our drive to Durrus worthwhile. Paula and Petra followed instructions mixing cherries and yoghurt into slow cooked lamb.If you think you can cook a mean tagine  this middle eastern dish is bigger, better and full of more satisfying flavours. Cherry hoaaf is something we had never come across before.The sweet sour taste of cherries in creamy yoghurt coating lamb pilaf was divine. We’ll either be buying the Good Things Cafe recipe book or Martina will be sent on a mission when she heads to Istanbul in September.

Dessert
Salted Liquorice Icecream with shortbread – if you think you don’t like liquorice think again you will be converted.

Gooseberry and almond strudel with elderflower sorbet – divine perfume of elderflower balancing the denser flavours of the strudel.

Gooseberry and coffee compote with pistachio – why don’t we eat more pistachio ?  Ice cream, cream, smear or paste bring it on….

Our overall verdict

Good Things Cafe is a place on our doorstep which lifted us out of the ordinary and lived up to it’s reputation.With surroundings and food which we only expected to find in major European cities, this meal set the bar high ( even Martina gave it a 9.5). The challenge is where to next ?

It wasn’t obligatory to wear white trousers.

For more information on the restaurant we visited see http://thegoodthingscafe.com