Miso making in the house! by Kevin Powell

We're really lucky to have the amazing Junko Hamilton back in Ireland for a few week this March. We just got informed yesterday that Junko has a free day on Wednesday the 25th for a very limited number of people to come over and make some miso with Junko in the apartment here in Temple Bar. We've worked with Junko on a few projects and events and she is easily one of the most knowledgable people in Ireland on Japanese food. We're delighted to have here about for a little while longer and she'll be sorely missed when she returns to Kyoto in a few weeks!

Arrival is 5pm, you can either hold a space with ourselves by emailing: or through Junko if you have any questions on the finer points of the evening by emailing her:


Here's what you need to do! Come along with 60€, an apron, a small towel and a glass/ceramic/enamel jar over 3 litres (preferably widemouthed) and we'll even knock together a light meal for after the workshop.



IMG_0044.JPG So bad news guys the Christmas Dinners are sold out! The ladies in H&G have been doing an amazing job letting the world know about everything and I had one job, just one.


It's a classic Christmas-Irish-Japanese-America-afternoon idea that we are all used to at Christmas.

It's happening Sunday December 7th. It's a pretty magical day to be honest. It kicks off at 2pm and costing ya 40blips. Bring your own bottle...s

Here's the menu:

A welcome Teelings Cocktail * Oysters in cranberry and clove vinegar served with a cranberry bloody Molly (Served in a iced jug with Teelings Whiskey, fennel and cranberries) * Venison tartar, cured egg yolk, burdock and smoked mussel mayo served on Eggnog baked French Toast with candied bacon OR Beet tartar, cured egg, smoked salt, chervil and creme fraiche served on Eggnog baked French Toast with mushrooms and honey * Then warm winter crumble, warm custard, oats and plenty of black fruits * Hearty Cheese Board

Yeah, I know. You don't know what to think, you may slightly be curious about some bits, but don't worry darling I'm here for you.

Let us begin at the start, we'll be getting Oysters from Martys Mussels, freshly shooking them that morning and bunging you out big platters, dress them as you see fit! The cranberry and clove vinegar is perhaps the best thing since sliced bread.

The venison on French toast with mayo, yeah that's a doozie. It came to me in a dream, told me to make it, I made it and now it belongs to you. It's the perfect combination of everything, ever. Crispy French toast topped with a savoury blend of chocolate and venison. It's all so right. We'll then top it with slivers of a miso cured egg yolk, for six days and six nights the yolk shall sleep in the magical surrounds of our own homemade miso.

We'll warm you up with some pipping hot custard and crumble and then relax over some very large cheese boards.

All in all its the best Sunday morning we can have together. Laughter, friends,booze and egg yolks.

The spaces are limited and going fast, so get over to H&G and book that shit now.


See ya there, Love GG



We love to share, to sit around a big table and dig into what is in front of us. We love to talk and laugh, all while in the company of others. So when the wonderful ladies of Hunt & Gather came to ourselves with the idea of a sharing banquet celebrating summer and spring we had to jump at it, so we made a menu, a menu to share.

The idea on the night is the food just keeps rolling out, not exactly courses but things come in time, you don't have to worry about finishing what's in front of you just take your time and see what comes next, so here's the plan from start to finish.

When you plop yourself down be ready to expect a bit plater of dips and salads with some beautiful fresh flatbreads on the side, then comes some barbecued corn on the cob with wonderfully mustardy nasturtium butter. Then the centre piece every group will get a whole pork shoulder slow cooked for 12hours to pull around, you can mop it all up with some honey cornbread and top it with a selection of slaws. Finally after digging into all that for a while we'll nick you plates. First dessert out is a little refreshing pitcher of iced tea and some big bowls of red fruit salad, then comes out special treat, bottle of bubbly elderflower lemonade with lavender icecream, I personally recommend making floats but it's up to yourself.

So that's the food, I hear there'll be a few tunes and a birra dancing. Hunt & Gather will have it looking splendid as always and everyone should be stuffed and ready for a summery stroll home.

So on the theme of sharing we thought we'd share some recipes with ya:

Nasturtium butter:

250g unsalted butter 10 nasturtium petals 1 tsp salt Grease proof paper
In a stand mixer blend flowers,butter and salt.
Place on grease proof and roll into a sausage, chill for a few hours and then use.nasturtium

Slow cooked pork shoulder: (This is actually a quicker recipe than the one we are using on the night.)

2kg pork shoulder, bone in, skin on 20gr salt 20gr sugar 20gr smoked paprika
Let the pork come to room temputure, preheat over to 240°. mix all dry ingredients together. Rub half the mixture all over the pork and place in a dish, pop it in the oven for 40min then take it out, knock the oven to 125° and wrap pork up in foil, back in for 6 to 7 hours. Once it's done take it out and leave it for 30min then unwrap and take skin off, bone out and pull it apart with some forks, sprinkle the remaining salt/sugar/paprika mix and let it soak up all the liquid, leave it for a while, or not and lay into it.

So that's all my sharing for tonight, we hope to see you there!

Tickets are available HERE

And some more details HERE


menubelfastWe're off up to Belfast early Saturday morning, while Gruel Guerilla does a sexy-meaty brunch in Established we'll be working away with a variation of our tomato menu that we will hold that evening in the cafe. It'll be a little bit special, a little bit stressful and a whole lot of fun. I'm not even sure if we have enough plates to pull this thing off! The first time NOTC has been on the road for a while and it's going to be great. If you're interested in coming along, pop ourselves a mail [] or stick your head into the wonderful people in Established and have them put your name down. Spaces are limited. We can sort out with veggies and those of the food intolerant stances. See ya there! Also keep an eye out on what Gruel Guerilla will be whipping up for brunch.

TOMATO by Kevin

I'll set the scene, early last Saturday morning hours before our Manatsu pop up we were standing at tom_usJenny's stall as she unpacked (which is a major rule breaker, there has been threats of beatings for doing such a thing),we where talking about things we really needed for the pop up, namely stripped marrows. We wondered if Dennis Healy would have some. The final few boxes were being unpacked and low and behold in front of our eyes there sat a box, a wonderful box of stripped marrows. It was perfect, it's rarely as perfect, but then Jenny lifted the box away and hidden beneath our miracle marrows lay aurora tomatoes, the first we had seen since last October. The sizes all different, plump and shiny. We hugged, we told Jenny of our love for her and offered hugs....they were rejected, we hugged again. I ran around and we then bought a bag of them. Junko came over to the kitchen to begin prep for Manatsu and I offered her one, she made that noise Japanese people make when they're amazed. It was cool. Here are two tomato facts!

  1. Tomatoes are healthier for you when cooked (none of that raw stuff)
  2. Tomatoes and strawberries can be interchangable (see icecream recipe) tom-icecream

So, there you go. We all love tomatoes, we only really eat them seasonally. It becomes a little sad and tomato-less from November to May. We celebrate when we have them and so we have decided to dedicate this weekes menu to the tomato. Each course will have the little gems in it, in some way of another and it'll be fantastic. Here's the breakdown!

1. Summer Tomato Cocktail - I don't know how to explain this so here's the recipe:

1/4 heirloom tomato 30gr honey dew melon 1 strawberry 45ml gin 14ml lemon 7ml simple syrup
Muddle the tomato, melon, and strawberry together in a shaker to a consistent, smooth texture. Then add the gin, lemon, and simple syrup. Shake the ingredients together with ice vigorously, then double strain into a glass.

2. Heirloom tomato plate - this is truly inspired by Jess of Kai who holds a similar passion for tomatoes to ourselves, its plate of tomatoes, different varieties.

3. Courgette salad - with the ribbons of courgette we plan to make a beautifully summer dressing using the tomato juice.

4. Ceviche with gooseberry and fennel - this is an Ecuadorian style ceviche and it'll be supper special!

5. Miso soup with squash - We'll blend the red miso with the super tasty tomato seeds, this has a super umami style affect on the tomatoes

6. Summer fruit icecream with wood sorrel lemonade -  Tomato is a fruit, aww yeah. This is a gelati style dessert, we'll also be serving it with basil gelati and some buffalo ricotta gelati from Toonsbridge. The wood sorrel lemonade is an interesting drink that I'm fairly excited about!

7. Raw milk cheese board -  why not have some of our delicous tomato jam and tomato chutney with your cheeses, we'll be featuring corleggy and young buck on the boards with some tasty crackers.

There you have it and while we are at it, here's a our tomato jam recipe:

2kg tomatoeschopped fresh basiltom-cheese 1 red onion chopped125gr brown sugar 325gr caster sugar 1 teaspoon salt ½ teaspoon coriander ¼ teaspoon cumin tablespoon cider vinegar tablespoon apple balsamic vinegar
Clean tomatoes, removing any stems. Cut an X in each tomato end with a sharp knife.
Prepare an ice water bath.
Bring water to a boil. Keep the heat on full and drop the tomatoes in. When the skin starts to peel, remove them to the ice bath. Empty the water and clean the pot.
Work over a baking trap and peel the skins off the tomatoes. Then squeeze the stem end to pop out the stem. Roughly chop the tomatoes and place them back into the dry pot.
Add all of the other ingredients to the chopped tomatoes. Bring to a boil then reduce heat to a simmer. Cook the mixture for about two to three hours or until it reduces to a thick jam. Make sure you don’t let it burn. The cooking time depends on the amount of liquid in the variety of tomatoes you use so the timing is not an exact science however the finished product will be about 1kg.
Store in glass jars in the fridge for two weeks.


Also this week our final supper on the Saturday is happening in Establshed in Belfast a very beautiful cafe with very wonderful people. We are legging it up on the Saturday morning and we'll be knocking out some magical brunch for the afternoon and then we're down to business for the night, there'll be 16 spots up for grab with more details to follow later to day! Exciting times to be had!

Well you've read down this far so I'll give you one last recipe for the road. Here's out tomato gelato recipe


1kg of heirloom tomatoes - chopped 250ml of simple syrup a pinch of course sea salt
Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 500ml. Add chilled simple syrup and pinch of coarse sea salt to strained tomato puree; stir to blend.
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions, or stick in freezer, whip up every 30min of so till gelati is formed, cover and keep frozen.




MONTHLY MENU | JULY | 17-18-19 by Kevin

JULY-menuHere we are! July's menu, we've had to host the suppers a bit earlier this month as we're rather busy at the end! Blame them ladies from Hunt & Gather on it. They're working the Gruel Guerilla to the bone. So as you can see we're all summer-y and fresh, we've got the best Temple Bar MArket has to offer and we're excited for you to come and try it. It's the usual deal, arrive at 8, eat at 8:30, chat till 11:30 and then hit the road! Spaces are limited so get in quick, look forward to see you!


20140219We're taking a wee break from our development with Japanese-Irish stuff and going a little Scandinavian! It's going to wholesome and super tasty! We'll also be giving a talk this Tuesday (by we I mean Robin) in the Phill Conversation Room in the GMB in Trinity. It's on at 15:30 and shall be very interesting! Other than that, there's a few spots gone already for this Wednesday so get in quick to not be disappointed!


2014feb12 Ok, first of all. Ducks! Amazing work by Robin as always! We're staying on our theme of mixing Japanese with some of our more regular western end of things! We've been playing with noodles over the previous few weeks with a plan of releasing something very cool through the Gruel Guerilla, so keep your eyes peeled! It's the usual deal..

....pop me a mail if you want to come along! Look forward to seeing you here!

Gruel Guerilla Christmas Dinner with Hunt & Gather by Kevin

christmasHere it is! The only way to have a NOTC Christmas Supper this year! We're booked out from 9th-21st so there's no more chances! Hunt & Gather have joined up with our Gruel Guerilla Team to produce this super local and filling Christmas Dinner in the marvelous 12 Henrietta St. Here's what the wonderful ladies have to stay about it:

Gruel Guerilla and Hunt&Gather Present: A Christmas DinnerJoin us on the 5th, 6th and 7th of December in the lavish surrounds of 12 Henrietta Street as we celebrate the beginning of the Christmas season. Taking inspiration from Joycean times and in particular his masterpiece ‘The Dead’ which incidentally was partly filmed in Henrietta, we invite you to an event of sensory exploration.

We will begin the evening at 7pm with a whiskey reception by Teelings Whiskey in the Drawing Room. Here you will be transported back to the 1800’s as you take in the surroundings of one of the earliest Georgian Streets in Dublin.

When you’ve warmed by the open fires you will be escorted to one of the many long banquet tables. Here you will be treated to a dinner by the talented Gruel Guerilla ensemble inspired by the Christmas dinners of times past.

In costume and in character we then invite you to be entertained by some of Dublin’s most renowned performers, the PETTYCASH collective. After many successful shows throughout Dublin city including the Fringe festival and 10 Days in Dublin they have planned some intimate recitals, poetry readings, acoustic music and many surprises for you on the evening.

Finally when you are full of Christmas charm and merriment it will be time to step out into the cold December air with the Library of King's Inn facing onto the western end of Henrietta Street. We hope you will be as inspired by this incredible and historical location as we were in creating such an evening.

Please RSVP for a seat at BYOB (we are encouraging attendees to bring their own bottle of wine or beer) Dress to impress in your finest Joycean era inspired outfits (optional) Group bookings of 6 people or more - €40 each Single tickets (after Nov 24th) - €50 each Couple bookings (after Nov 24th) 2 for €90

We do cater to vegetarian requirements. Please inform us in advance and we will forward on vegetarian menu options.

We look forward to hearing from you soon,

Hunt & Gather

Well that's it! A dinner and a show! Hope to see you there!

3Square turns 30 by Kevin

So our first 30 days of 3Square at Roasted Brown are up and we are very happy to let everyone know that we are staying on! It's been an interesting few weeks. On Tuesday will be the 30th day of our little project and we will be introducing our complete menu for November. Without further ado let me show you the menus!  novembermorningnovembernoon It's simple and seasonal. Everything is still sourced from our wonderful Temple Bar Food Market. Each week the soup and one pot will change and each new month we'll update the sandwiches!

So that's the deal. Hope over to twitter and give 3Square at follow