Welcome to our weekly “TGB Tuesday Goodie Bag”.
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- The Rabbit Hotel and Retreat
- Kubo Brunch Club at Haptik
The Rabbit Hotel and Retreat
“……..but when the Rabbit actually took a watch out of its waistcoat-pocket, and looked at it, and then hurried on, Alice started to her feet, for it flashed across her mind that she had never before seen a rabbit with either a waistcoat-pocket, or a watch to take out of it, and burning with curiosity, she ran across the field after it, and fortunately was just in time to see it pop down a large rabbit-hole under the hedge.”
Ladies and Gentlemen, follow Alice down The Rabbit Hole and into Wonderland when you visit The Rabbit Hotel and Retreat in Templepatrick.
The Rabbit Restaurant is the perfect spot to experience inspiring menus that boast fresh, local and delicious dishes influenced by Italian-American cuisine. The staff are friendly and attentive, and a lot of thought has gone into the chic attire worn for service reflecting the retro, rustic feel of the interior decor.
We loved the appetisers of Smoked Haddock Cakes, and the Beetroot, Caramelised Onion and Spinach Pizzetta from the Vegan Menu. For our main courses we chose the Chicken Supreme with Fine Beans, Bacon Lardons, Mushroom & Marsala Sauce, and a Roast Cod Fillet, Creamed Greens & Crispy Veg which were both outstanding. The sides of Mac ‘N’ Cheese, Patatas Bravas, and particularly the Curry Roast Cauliflower were also a cut above. To finish, the Glazed Lemon Tart and the Selection Of Irish Cheese, Fig Chutney, Royal Gala Apple & Cracker Selection were the perfect way to conclude a terrific dining experience.
Kubo Brunch Club at Haptik
Born in the Philippines and with ten years of cooking experience in her hometown of Toronto, Canada, chef Nallaine found herself moving to London where she worked as Head of Food and Head Chef. Relocating to Belfast, she found her niche in Filipino food where she held monthly Kamayan events cooking her family’s traditional recipes and reconnecting with her Filipino roots.
We loved the vibrant purple colour of the Ube Bread Rolls, and the Vegetarian “Tito Benny” with Smoked Tofu and Eggplant, Poached Eggs, and Charred Scallion Hollandaise on a Filipino Bun was a dish showcasing the variety of colours, textures and flavours to be found in Filipino cuisine.
“Bangsilog” is a deliciously different fish course with lime and garlic marinated Milk Fish accompanied by a Cucumber and Tomato Relish, Garlic Rice, and topped with a fried egg.
Our sharing desserts were soft Ube Brownies, and crispy Banana and Jackfruit Turons, washed down with Filipino Iced Lattes.
Maligaya pagdating sa KUBO!
Product of the Week
Moo to You
Moo To You provides fresh, local groceries and meal kits delivered straight to your door. The idea was born when Streamvale Open Farm was closed due to lockdown. Founder Chris wanted to support his team at Streamvale and started off by selling milk and butter to his local community.
In the beginning, Chris borrowed his brother in law’s van, sourced the products, and delivered them himself. Soon the demand grew and the range expanded enabling the team at Streamvale to help. In a short time, Chris moved on to a fleet of refrigerated vans and the business expanded from what had started off as simply milk and dairy products to a full Butchery, Bakery and Fruit & Veg Range.
The “Meals by Moo” cook at home kits include all the necessary ingredients, and an easy-to-follow recipe card to create bistro-style dishes in the comfort of your own home. This week we tried the Tandoori Salmon meal kit, and we were very impressed with both the quality of the ingredients and the end result. The salmon, coated in a fragrant Tandoori marinade, was accompanied by spicy Bombay Potatoes, tender stem broccoli cooked in garlic, and drizzled with cooling mint raita.