Max Tsivourakis

It’s beautiful to eat on its own, no honey or jam needed, perhaps a slice of bread on the side. I got this one from Fromagerie Bruand at Halle de Rive in Geneva.

Have you tried any other interesting flavoured cheeses?

Similar to Manchego, it’s creamy, nutty, and pleasantly salty. What makes an already tasty cheese spectacular is that addition of black garlic. It brings a unique complexity of sweetness, umami, rich caramelised notes, and just an incredibly decadent touch to the bite.

🧀 Cheeses of the world: Sheep’s cheese with black garlic from Castilla-La Mancha 🇪🇸

This is one of the best cheeses I’ve ever had. It’s a sheep’s cheese from Spain, specifically Castilla-la-Mancha, a tomme de brebis with black garlic inside.
#food 🍜 #cheese

Interesting! Yes for sure, maybe different spices and the flavour of beef should be different too

😂 the perfect combo

The sauce is a necessity - otherwise the dish would be too dry to my liking. The chunky chips are not crisp, but nevertheless full of potatoey flavour and nicely salted with a slight twang of malt vinegar.

The batter is mostly crisp, with some parts moister with a starchy dredge flavour that is actually quite pleasant. The beefiness is something different to the commonly associated flaky white fish with this batter.

I bought mine at Leo Burdock’s at Christchurch, considered one of the best shops in Dublin. The guy at the store suggested garlic sauce on the side when I asked him.

It’s a beef patty that is grilled and then dipped in the characteristic chipper batter that’s also used for things like fish and chips. It is then deep fried and optionally served with a side of chunky chips aka fries, with some salt and vinegar on them if you want.

🇮🇪 Local food in Dublin, Ireland: Battered burger

This is a local chip shop specialty in Ireland called the battered burger.
#food 🍜 #dublin #ireland #localfood #localgastronomy

If you have insights on chocolate (in Switzerland / Geneva), let them be heard below!

The pavés have been made in Geneva since the 1930s and can be bought from many local chocolatiers in the city - these ones are from the strongly suggested Frédéric Ducret located at the Halle de Rive (superb indoor market in the heart of the city).

They’re real treats and can fulfil your indulgence quota for the day easily with their luxurious taste and texture.

The only ingredients are 71% couverture chocolate, coconut fat, sugar, and cocoa powder.

These absolutely melt in the mouth into an intense, velvety coating of supremely decadent and rich dark chocolate.

🇨🇭Local food in Geneva, Switzerland: Pavés de Genève

Pavés de Genève are a traditional piece of artesanal chocolate production from Geneva, Switzerland. They are cubes of dark chocolate coated with fine cocoa powder.
#food #genève #chocolate 🍜 #switzerland

Is it the Wisconsin version?

What’s your favourite cheese? Any interesting cheeses produced in your region? Comment below!

The vendor suggested to fry it on a pan for 1 minute per side just to warm it up a bit and enjoy it with extreme creaminess. The heating also makes the flavours of this mellow cheese more prominent. For 3€ a disc, it was a delicious experience and was also nice with some honey or orange marmalade.

Tomme de Genève is a soft pasteurised cow’s milk cheese that is mild in flavour and very creamy in texture. The rind is mild and thin.

Luck struck in Fromagerie Muller, where the vendor with a Belgian French accent told me that yes, there is one, the Tomme de Genève. I of course bought one.

🇨🇭Local Foods in Geneva, Switzerland: Tomme de Genève

When I visited La Halle de Rive, Geneva’s famous indoor food market, I set out on a quest to find cheeses that are local to Geneva. In one cheese shop with over 300 cheeses, none of them were made in Geneva.
#food 🍜 #genève #cheese

The batter is crispy and fatty, and pairs beautifully with a slightly spicy and tangy taco sauce (another standard sauce in Irish fast food).
#food #dublin

In contrast to the thin circular string often had in standard onion rings, this actually gives you a decent amount of that sweet and succulent onion on each bite.

🇮🇪 Local food in Dublin, Ireland: The Onion slice

A proper thick onion slice from a chipper (Savoy Takeaway, Fitzgibbon st.) is a thing of beauty.
#food 🍜 #ireland #dublin

Thanks a lot for the suggestions! Heard good things about all of them when I was searching on the net

Eating my way through Dublin (WEEK 2) A collection of everything I ate on my second week in Dublin.

Just posted about everything I ate on my second week in Dublin on Substack:

open.substack.com/pub/maxtalks...
#food 🍜 #dublin

Served with a generous portion of toasted bread and a nice cup of black tea, as well as a some orange juice. 15€ for the large one. The place had quite a lot of people on a Saturday morning in a relatively quiet area - all locals. Big recommendation.

Potatoes unbelievably flavourful. The sausage fatty, juicy, meaty. The mushrooms and tomato brought nice sweetness and balance. The egg was nicely cooked, with a soft yolk. The puddings were so, so flavourful and had a nice texture.

So I had an Irish breakfast/fry up yesterday at a place called Brendan’s. Stonking. Very filling, authentic without unnecessary fanciness. Just quality - tasty, well cooked ingredients. The rashers were meaty, thick, not too salty.

#food 🍜 #dublin #ireland

Some very serious sensory analysis (alongside good banter and tasty Guinness) was done today in a pub with the help of two mates… The goal? To determine our take on the best crisps Ireland has to offer. Stay tuned for the results! #dublin #ireland #food 🍜