A culinary wishlist …
In this series, we explore the rhythms and routines of Ireland’s foodie folk, from chef Richard Corrigan, Meeran Manzoor and Romain Tessier of Artybaker to Thomasina Miers and Kasha Connolly At Hazel Mountain Chocolate. This month, head chef and owner of award-winning Goldie restaurant in Co Cork shares her ideal foodie weekend.
Friday night: A perfect Friday night dinner for me is at L’Atitude 51 in Cork city centre. I love the ambience, the depth of the wine list and the knowledge of the staff. While it’s ostensibly a wine bar, the food menu also features lots of winners for me. As well as serving delicious oysters and mussel dishes, they have a great focus on nose to tail cooking, so there are often dishes like tripe, sweet breads and ox tongue on the menu. There is so much variety, including local vegetables and cheeses, which I really love. I usually want to have one of everything!
My ideal Saturday: I love Good Day Deli in Nano Nagle Place on Douglas Street in Co Cork. It’s such a gorgeous space with charming service and wonderful food; it’s my go-to spot for breakfast or brunch. I order their Huevos Rancheros with smoky beans, fried eggs and Blanco Nino tacos, plus I always grab a slice of cake or two to go – Beamish and chocolate is one of my favourites.
For lunch, my first option is ORSO on Pembroke Street where it’s all about flavours from the Levant. The home-cooked flatbreads are delicious, so I will usually go for a chicken shawarma or their special take on a steak sambo, accompanied by vibrant salads.
Sunday lunch: I typically work on weekends, which is ideal in my book. I love the busy Friday and Saturday night services and the buzz around the city. So, my weekend usually starts on a Sunday. I love cooking at home. It’s something I prioritise each week now, setting aside enough time to eat with friends and family. It’ll usually be something that I’ve craved throughout the week. It might be a roast or a typical Irish dinner like bacon and cabbage. Something that delivers maximum flavour with minimum effort.
My favourite place to stock up: The English Market, a couple of minutes’ walk from Goldie, is a chef’s dream. I’ve been shopping here since I was a child. There’s so much wonderful produce on display from Cork’s finest multi-generational butchers, fish and cheese mongers, green grocers, wine distributors and speciality food stalls. I won’t pass by without buying some Irish farmhouse cheese.
My favourite ingredient: Irish seafood has to be my favourite ingredient to work with. For me, it’s the ultimate fast food. There are endless possibilities with so many species to choose from and, of course, its quality.
Any favourite tipples? I keep a bottle of Valentia Island Vermouth in the fridge. Ireland’s first vermouth! It’s great served over ice, but I’ll usually opt for a V&T (Vermouth & Tonic).
SEE MORE: My Foodie Weekend – Thomasina Miers