3Square at Roasted Brown by Kevin

3sqlogobigWell some of you may know and as I found out tonight mny of you don't know. But last Monday Robin and I began our new idea of 3Square in Roasted Brown in Dublin's beautiful Filmbase. The idea is to split a café in two, one team dedicated to making the best food from local and seasonal food while the other team focus entirely on coffee. Shots weighed, timed and carefully looked after. All the while trying to presuade the customer to try a filter. Now that they have the four and a half minutes to spare hopefully the customer will too. As with all our food we've gone to the amazing traders of Temple Bar Food Market. Each Saturday we stock the fridges of Roasted Brown with the best bits we can find in the market. Each day we come up with the next day's menu. For the first month it's going to go a little something like this:


Each day will be new, new recipes, new dishes, new sandwiches, new salads, the works. It will continue like this for the first 30 days. As of tomorrow morning we are on to day 10. So 20 more days to go, there's time to get in and try out our ideas. After the 30, we'll have a definative list of everything we can serve up.

So that's it, it's plain and simple, the food is tasty, fresh and super seasonal.


People seem to not know where we are. This is somewhat of an issue for a café. So here it is. We are one Curved St. In Temple Bar. You get to the Button Factory. Across from the Button Factory there is a building called Filmbase. You enter Filmbase. You go up a flight of stairs. You arrive at one of the most beautiful spaces to drink coffee in Dublin. You order coffee. You order food. We have the chats. You sit. We feed and water you. It all works well. Come up and tell me what you think.

Here's a link to help too. CLICKY

Ok. That's it. We hope to see you soon!

Pilgrimage Project by Kevin

A few months we had the pleasure of being invited to be involved in the Pilgrimage Project: a collective of Irish, Icelandic and Greek artists exploring cultural and historical themes on retreat in a far flung corner of the west of Ireland, Co. Sligo. Our part was to provide meals on-site for the group and their guests, hopefully providing them with healthy, satisfying locally sourced Irish food. On Monday evening, the May bank holiday weekend we loaded of the jeep of Donal Dineen with our week's supplies fresh from Temple Bar Food Market and we were on our way. The jeep was loaded to the roof and Robin packed neatly between everything. Sitting that evening goat's cheese and spinach tarts on her lap. While Cora, Donal's dog sat between Kevin and Donal in the front. The road trip would take us about 4hours, at times a little terrifying as boxes slid towards Robin's head.


We arrived at the beautiful Ardtarmon House & Cottages, we were shown our cottage with 'the best kitchen' we quickly requisitioned the use of fridges of two other cottages. Got set up making our dinner for the first night!

The afternoons were ours to do as we wished, between pretty that evenings meal we would relax and take in everything there was to offer. The beach which is ten minutes from the house was one of our first stops, the idea of finally getting around to doing our own foraging was exciting and with the support and local knowledge of Charles and Krista we were away. The house is encircled with thick forest and as you travel through you discover little cultivated pieces of land, Charles apple orchard, wind beaten and blossoming with his weather equipment at the centre. Krista's slightly wild polytunnel and a field of soon to be flowering berry bushes. Keep going and you end up on the path to the sea. Slide down the shale and you face the Atlantic. To my joy I found Sligo Tide Times on Twitter, which came in helpful for our foraging for seaweed on the following days.

We had been told ahead of time that we would have all the wild garlic we could pick, we put it to the test. Batches of pesto started leaving our kitchen and appear in the big house. We started thinking of how this beautiful place could be a paradise for foragers with little of any changing, with many cottages all with kitchens you could stay a week and feed yourself through most of the seasons. So much of the land was overrun by Japanese knotweed that we kicked ourselves for not being there a few weeks earlier, we had been told it was like some sort of magical LEMONY RHUBARB. The fields full of wild garlic, coronation garlic, young nettles and so much more made up for that though! On one of our trips to the sea we had the pleasure of plucking some beautiful mussels during the low tide, they quickly became a lunch for Robin. Another thing that came from the beach also a pickled seaweed salad.

As the days carried on we began to incorporate our foraged foods with what we had brought from Dublin, the meals began reflecting the wonderful personality of Sligo, warm and caring but hardy and full of energy. We wanted the pilgrims to have the energy to take on each day. Each night we would see new guests arrive and some old guests depart, each night they had the pleasure in partaking in our foods.

Here's a few of the things we came up that week!

Wild Garlic Pesto, Pickled Seaweed Salad, Soda Flat Breads, Mussels in Harissa Cream, Speltotto with Creeny Sheep Cheese, Onogiri, Super Seed Energy Bars, Porridge 3 ways, Spiced Chard, Wild Garlic and Potato Curry, Mezze of Irish hummus with Flat Breads, Curried Lentil and Eggs Sandwiches, Nettle Soup.....and so much more.

And here's a what a few of them looked like!

Pickled Salad Hummus Mussles Wild Garlic Pesto

As the week came to an end we had the pleasure of meeting of Pat Collins a Director that we had been introduced to at the Galway Film Fleadh last year when we got to watch his first feature length film 'Silence', Pat was coming to join the Pilgrim on their last evening in Ardtarmon. They were to go to The Model in Sligo to watch his film ' What We Leave in Our Wake' a film set around Sligo with lots of footage of Pilgrim on Croagh Patrick which the pilgrims had walked earlier that day. Pat arrived for his stay at Ardtarmon and we promptly asked for a lift to town to also take part in that evening experience. He said no problem and after a few dark chocolate digestive and a cup of tea we were en route for Sligo town. For 70 minutes I watched a documentary that spoke volumes to me, I watched people talk about their past, my lands pasts, memories, hopes, opinions on the Church and how we treat what we own. I watched and listened how Pat had found ways in which Ireland had evolved. At the end Pat sat and questions asked. We drove back with Pat and talked about how both Robin and I had at one stage both decided to leave Ireland for good, but circumstances and self-imposed responsibilities kept us both here and how these decisions had changed the course of our lives rather dramatically, I enjoy every moment in that jeep. When we return to Ardtarmon we found out some facts about Pat:

  1. He has never had pesto
  2. His wife enjoys pesto
  3. His first ever pesto was our wild garlic pesto
  4. He enjoyed his first ever taste of wild garlic pesto
  5. He swaps DVDs for pesto

Over a cup of tea and some of Krista's bread we finished our chatting and he went into the big house for more discussions (wine)

We were done, tired and looking forward to getting back to our apartment, we departed the following afternoon with Donal once again and arrived home that evening. The week was over we both worked over 70 hours each and we got right back to work. Aoife and Kathy put on an amazing week which I hope the group gained something from. I found that there's a strong possibility that the west of Ireland might be a place I'd like to call home some day. It's a harsh place at times, but so alive. Working with Robin for such and long time and in such intense circumstances cemented what I had already believed that she is a partner I want in the kitchen and most importantly in my life.

Finally I found that I really need to find out more about foraging and soon!

Saturday 11th August, The day we ate everything from Temple Bar Food Market! by Kevin

Myself & D decided to have a day of eating supplied from Temple Bar, a cinema..and dinner..with salads.

So breakfast begun with, slices of the most wonderful bread I have ever tasted. The rustic loaf from Le levain Bakery. Topped with sliced seasonal very wonderful and delicious cherry tomatoes from the McNallys and slices of Jamon iberico bellota from The Real Olive Co. finished with a supper fresh poached eggs. There was black pepper from Len's Grains and balsamic vinegar from David Llywelyn. Oh also fried pears from Healy's Organic Vegetables! It was amazing.

Then we moved onto more bread! Toasted. We spread McNally's better and Orange Marmalade over it. Warm, melting and wonderful.

Next it was off to the cinema to see 'El Bulli - Cooking in Progress', I decided that I needed popcorn for the movie and D decided we needed actual food. We decided to go with both. We had a baguette from levain so we came up with a filling of roast tomatoes, D's white bean humus, sliced artichokes and mizuna leaves. I wanted to make 'Thai basil pesto popcorn' With an hour before the movie began we go working on with cinematic treat. With 20min to spare we headed for the lighthouse cinema. Walked into the screen at 15:29 and sat to watch this amazing amazing. How they look at food, how they treat each individual ingredient, some dishes just consisting of a single ingredient treated in a new and interesting way. I came out feeling very inspired.

The awesome sandwich:


The pesto Popcorn:

An artist's rendition of how our popcorn and sandwich looked.*

White Bean Hummus Sandwich

*The artist happens to be D. It's all very handy. She has also designed my new business cards! Click the popcorn if you'd like to see her other work!

I love Temple Bar Food Market, it's close to my home. Some of my favourite people in the world are there let along some of the more delicious food you can get your hands on. I feel honoured to be part of the community.

Granola by Kevin

So I had a somewhat constructive Saturday, I made this granola and some rhubarb & ginger jam. It had been a while since I last made granola so decided to make a new and improved recipe.

What you'll need:

  • 400g jumbo oats or rice flakes(gluten-free option)
  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 100g almonds
  • 100g hazelnuts (skin removed)*
  • 3 tablespoons honey
  • 100ml orchard syrup
  • 1 tablespoon light brown sugar
  • 1 vanilla pod, split, seeds removed
  • 1 teaspoon cinnimon
  • 100g of preserved cherries or other fruit you like yourself

*I've found the best way to get skins from off hazelnuts is to put 500ml of water in a deep pot and bring to the boil, once it's boiling add a tablespoon of baking soda mix and add in the hazelnuts. Let them boil for 3min then remove and run under cold water. With you hands rub off the skin or place them on a clean tea towel and roll it a few times. You should now have naked hazelnuts..

Preheat your oven to 120°C.

In a large bowl mix all your dry ingredients (except cherries) together with vanilla seeds and cinnimon. In a small pot on a low heat mix together honey, syrup and sugar till sugar is dissolved (i put in the left over vanilla pod for some extra flavour, remove before adding to the oats) Once it's dissolved and not too hot pour slowly over the oat mix while stir with a wooden spoon. Mix well. Once everything is incorporated place the mixture on a large baking tray, level it all out with the spoon and place in the oven.

Remove the tray from the over every 15min and turn over the mixture. Keep this up for 1hr 15min. The oats and nuts will gradually darken to a wonderful golden colour.

Once the time is up, leave to cool on the tray. Once cooled mix in whatever dried/preserved fruit you'd like and place in an airtight jar. I find with this amount that I'd get about 9 serving and will last for about a month.