Thursday, 22 June 2017

Our Take on "Brunch" Ice Cream Pops

We love creamy and crunchy together, which is what makes "Brunch Bars" so special. So, we made our own ice cream pops with a crunchy outside layer. Caramel, chocolate, creaminess. Here is how we made it.

Into the moulds the ice cream goes!


Time for the crumble topping.


Plated and ready for dessert.


Thursday, 15 June 2017

FQ Fish Platter

If you have not enjoyed one of our fish platters, here is a peek at what it can be like. Each day, it is a slightly different offering based on what is freshest and in-season, but always with a creative and thoughtful approach.




What is your dream fish platter?

Thursday, 8 June 2017

Our House-made Lemon Curd

Lemon curd. Taste of summer in every dollop. We like to put it with Mimi's gin & tonic dessert, but why not try it on your toast.

Made with just...
2 eggs
2 lemons
70g butter
160g sugar



Thursday, 1 June 2017

A Year in the Life of Our Specials Board

We update our specials daily to work with the freshest ingredients, the season, and even the weather. Here are some of our boards from the last year. What is your dream meal from these options?












Thursday, 25 May 2017

Recipe for Our Hard Cider Ice Pops

Make these Hard Cider ice pops in the morning perfect for the barbi or grill out later this evening.

400ml apple juice
250ml stock syrup
juice of 1 lemon
1 bottle Cork cider (substitute for nonalcoholic apple juice for kids)

1. Mix ingredients together. 
2. Pour into moulds and put on level surface in the freezer.
3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 



Here are photos of the process from when we made a batch last week... Orange and passion fruit with a hint of star anise.

1. Mix ingredients together. 



2. Pour into moulds and put on level surface in the freezer.




3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 




Ta-da! Now they're done.


Then we wrap ours in custom wrappers for take-away or dine-in.






Thursday, 11 May 2017

Mushroom Mushaboom

We love Ballyhoura mushrooms! Here are glimpses at how we honor our ingredients when preparing them.