It’s no secret that we are Daddy’s fans. But we can’t help it when they keep churning out knockout after knockout. Look at this badboi. It’s sweet enough to melt your heart and shatter your sweet tooth. Which is everything we look for in a dessert. It’s a full-on fiesta of cinnamon, dulce de leche, and dreamy, gooey caramel. Would pair perfectly with an iced americano and a long lunch.
There’s a snack that’s a must, and it’s none other than the Roasted Tomato, Pesto Rosso, and Goat’s Cheese Galette from Fabel. Look at her glow in that pic. Those poppy seeds are popping like culture. This bad boy is a flavour-packed marvel that combines roasted tomatoes, zesty pesto rosso, and creamy goat’s cheese in a flaky, buttery pastry. The roasted tomatoes bring sweetness and tang, while the pesto rosso adds an earthy kick. It’s the cheeky little snack that will break your heart because it’s only a special. So we’re not sure if she’s still going at this time of year, but my god was she special.
Okay, so there are probably Italians who would probably scratch my eyes out for calling it fish and chips. It’s actually “BACCALÁ FRITTO”. Which translates literally to fried salt cod. So you can see how I made the leap. Baccalà is a much-loved ingredient in Italy, which is probably why it is the Italians who gifted us the chipper. Their culture discovered deep frying fish early. Thank the deities they did. This is back to the OG inspo. The fish has been hand hung and cured to give it that Baccalá edge. So it’s a little on the more Italian side of things. It’s coated in a batter made with O Brother Brewing lager that they serve at Pala with a bit of sparkling water to lighten it. Sounds like a beauty to me. Now hit me with a lemon wedge, and let’s tuck in.
This year the bes mistake I make was leaving my house early, getting off at the ‘wrong’ luas stop so I stopped by The Morning to get myself a little treat. Though it doesn’t sound like it, we have France to thank for the caramelised buttery, sugary parcels known as kouign-amann. Perfect dipped in an aul latte a la TikTok, these lesser-known pastries from Brittany are made up of a simple mixture of yeast, flour, salt, and water. Imagine a croissant with a more substantial texture, and then elevate its already buttery and flaky nature by adding a generous amount of sugar. In this Eater article from 2016 a Chef Ansel appropriately dubs it a “caramelized croissant”.
Both this one and a croissant require a labour-intensive process known as laminating dough, which entails layering dough with butter sheets, folding, rolling, and repeating these steps numerous times to create countless layers. The kouign amann takes it a step further by incorporating sugar between the layers. When baked, the butter-sugar fusion forms delightful pockets of sweetness within the pastry’s tender and moist core, while the exterior boasts a crispy caramel-like coating. Has anything ever sounded more delicious?
It’s no secret that we are stans of The Morning and pretty much everything the team behind it turn their hand to, but since they got the laminator, they haven’t set a foot in the wrong direction. It’s all full steam ahead towards treat town, and you’re all invited.
This year we discovered there was a new ramen boss in town? One who dares to defy convention and do away with the broth altogether? This type of ramen has no broth at all. Mazemen, which directly translates to “mixed noodles” in Japanese, includes all of the basic ingredients of ramen without broth.
The low-key geniuses at Nomo have done it again. Kevin and his team of flavour perfectionists have brought Japanese summer to Dublin in the form of their new Miso Mazemen Ramen. Nomo’s Miso Mazemen is saucy, packed with umami and fresh as fugg. It’s a tasty masterpiece fit for the gods. So, if you’re a bit of a renegade and want to try something new and exciting, head on over to Nomo and give the Miso Mazemen a taste.