Avoca's Birdcage Cafe

Checked out the "self service" style cafe for breakfast at Avoca Rathcoole just off the N7 this morning. I do love their spiral teacup chandelier that hangs over the stairs...

The Birdcage Cafe is such a nice setting, very bright and airy with lots of seating!!

This photo shows the view from my seat but there are a lot of seats behind where I was sat.. 

Usual choice of totally drool worthy sweet treats but managed to ignore them all. I chose their toasted bread selection and a large Americano. Four different types of homemade bread (fruit soda, cheese bread, brown soda and a my absolute favourite type - white soda bread) served with two types of jams and some Irish butter. Was delish! 

Sean went with a large Americano and the porridge with strawberries and maple syrup (the other option was bananas and honey) and he really enjoyed it. 

Such a great place to visit for breakfast or just for coffee and a sweet treat... 

The Great Wood is coming very soon

OK so this is based on a pre-opening training session which was held a few days before the official launch - managed to get a ticket from the social club at work and two of us went along to check it out. 

For those Blanchardstown locals that still remember when this place was Light or Heaven there is no trace of either left. I think they've redecorated the place really well! Where we sat (upstairs) was like being in a gentleman's study or library - wood panels, dark wood floor and leather seats. It's all v grown up!  

They had a big enough menu for their preview... 

Good selection of craft bottled beer and they're not at all expensive. Which is great to see. 

Wine on tap!!!!

I chose rose wine (which they have on tap) and the BBQ hog burger and she had the BBQ ribs. The BBQ sauce was lovely. Massive portion size. 

The staff are really pleasant and were v professional for one of their first training sessions. 

Nice addition to the area around Blanchardstown Centre. I would certainly visit again when it's officially open. 

Maple roasted Sweet Potato

Sweet potato (one large) 

Rapeseed oil

Black pepper

Maple syrup 

Gotta be a new favourite!! 

Preheat your oven to 200 degrees. 

Use a mandolin to thinly slice the sweet potato (please use the guard) or else you can cube the sweet potato. 

Use a shallow baking tray. Drizzle the oil on the tray. 

Place the sweet potato on the tray the turn over so both sides are coated with the oil. 

Next pour the maple syrup over the potato (I haven't specified the amount because really you'd add to your own taste) 

Place in the oven for at least 45 minutes - I like mine done until they're almost like fries - crispy yet still moist. 

So simple!! No photos because they do NOT look pretty but trust me they taste really good! 

A bleedin' deadly Dublin Saturday

Up early this morning! First stop was Fallon and Byrne on Exchequer Street to pick up fresh produce (potatoes, chillies, garlic, carrots and a sweet potato) for dinner today and tomorrow. 

Isn't their foodhall amazing?! 

I also picked up a Cajun chicken wrap for lunch. That was delish! The pickled veg on the wrap were perfectly juicy!!!

Next we went to Alchemy Juice Company which is on the first floor of BT2 on Grafton Street.

I chose an Americano and a Slush Puppy smoothie (strawberries, mango, apple, lemon, ginger, cayenne pepper and coconut water) Sean just had their Beat It juice...

Great healthy way to start the day - Their windows overlooking Grafton Street are brilliant for people watching! 

From there we drove to Kish Fish Company in Smithfield to pick up hake, haddock and scallops. Brilliant selection - or so I'm told I didn't actually go in! 

Drove back across town to visit The Cupcake Bloke. Don't the cupcakes for Dublin Pride look FAB?? 

I picked up one red velvet cupcake (a definite favourite!) and some macaroons

Home for a quick change then back out. 

We decided to do the Teelings Distillery Tour (newly opened on Newmarket, Dublin 8) and I'm VERY glad we did!

We booked the 3pm tour but managed to get there early and they had no problem swapping us to the 2:30 tour! 

Our tour guide (I'm very sorry I never caught her name!) was excellent. She is clearly enthusiastic about the place, the brand and also very knowledgeable! I learned why the extra "e" is there... 

You're taken through the history and then the distillation process... 

The heat in here was incredible! 

Then through to the bar for the tasting... Obviously the bit you wait for!! 

The bar is a really nice, bright space and has a great set up! When we walked through the doors the drinks were already set up waiting for us :-) 

With my €14 ticket I got to try their Small Batch and one of their cocktails - the cocktail on that day was a raspberry iced tea (small batch, asperol, ginger and raspberries) delicious and tart and perfect way to cool down after the tour!! 

I found out afterwards that Sean's ticket  got upgraded to the Trinity tasting - he was pretty chuffed about that! 

It's only recently opened but if you're anyway into whiskey (or whisky!) you have got to do the tour! 

Finished off in the gift shop - where all good tours must end! We picked up a bottle of Small Batch and two mason jars. I just had to buy their whiskey in a jar :-) 

After there we had a stroll back to Christchurch and stopped off at Beer Market. This time I tried a glass of Lindemans Peche - a peach fruit beer. Absolutely delicious on a Summer's day... 

Then home for dinner... The hake fillet for my dinner was so good served with sweetcorn and a sauce made from basil, garlic, mint, chilli, rapeseed oil & apple cider vinegar. The basil and mint are currently growing like mad in our little herb patch! It went (too?) well with some Bougrier rose wine...

School night out

Started off at the Liquor Rooms (http://theclarence.ie/food-drink/the-liquor-rooms/) 

I had two cocktails here while the others had beer I went for Doc's Gigglewater and French Martini… Yes I know I don't seem to be able to try anything new anytime I've come here but they're consistently good so why not??

From there we walked along the quays to Smithfield and headed to Fish Shop on Queen Street (http://fish-shop.ie/) They only have a few seats so we were unable to book and they were full when we got there. There was five of us. They took my name and said that it would be around 40 minutes for a table. Went across the road to Dice Bar (http://www.thatsitdublin.com)  for a pint or two (Which they suggest on their website - great idea!!) They've a really good selection of beers here. I went for a Dry Macivors Cider. Pretty busy for a Wednesday evening.

After about 50 minutes the lads were getting a bit restless and worried we wouldn't have time to eat before going to see Dara O'Briain at Vicar Street. Dare I say they might've been getting hangry?! Anyhow they suggested we walk to Leo Burdock's instead so I went in to cancel the table and was told they were just about to ring to say a table would be ready in 5 minutes as people were just paying their bills!!! I called them back and we waited for the table to clear and be cleaned down. 

The menu...

The place looks amazing with the exposed brick walls and the lighting... 

They guessed we were in a rush so took our order while we waited for the table to be cleared. 

I ordered the Fillet o'Fish Shop (Hake Fillet on a toasted brioche bun with fennel, apple, garlic mayo and mint) and a white wine. Three of the others ordered the haddock. 

The fish was melt in the mouth and the brioche bun was perfect. We also got chips, bread and tartare sauce for the table. 

There was a couple of chip butties had by the others lol.The staff are really nice and welcoming. The smell as you're waiting (Which isn't even that long) is AMAZING!!!It is small. Maybe they seat about 15 (at a push?) but the food is so so good and it is seriously well worth the wait for a table.

Strolled across the river then to Vicar Street for the Dara O'Briain gig. He's utterly brilliant. My cheeks (and sides) are still a little sore this morning from laughing. Will never be able to look at 50/50 bread in the same way again. One more thing… Pulled pork cheesecake anyone?