Max Tsivourakis
@maxtalksfood.bsky.social
Food writing from all over the world. Currently in Dublin. Obsessed with all things food. Finn & Greek but internationalist at heart.
Latest Substack post: https://open.substack.com/pub/maxtalksfood/p/eating-my-way-through-dublin-week-26e
Latest Substack post: https://open.substack.com/pub/maxtalksfood/p/eating-my-way-through-dublin-week-26e
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?
Have you tried any other interesting flavoured cheeses?
April 9, 2025 at 9:14 AM
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?
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.
April 9, 2025 at 9:14 AM
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.
Interesting! Yes for sure, maybe different spices and the flavour of beef should be different too
April 9, 2025 at 8:23 AM
Interesting! Yes for sure, maybe different spices and the flavour of beef should be different too
😂 the perfect combo
April 9, 2025 at 8:21 AM
😂 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.
April 7, 2025 at 11:37 AM
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.
April 7, 2025 at 11:37 AM
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.
April 7, 2025 at 11:37 AM
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.
April 7, 2025 at 11:37 AM
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.
If you have insights on chocolate (in Switzerland / Geneva), let them be heard below!
April 5, 2025 at 10:28 PM
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).
April 5, 2025 at 10:28 PM
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.
April 5, 2025 at 10:28 PM
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.
These absolutely melt in the mouth into an intense, velvety coating of supremely decadent and rich dark chocolate.
April 5, 2025 at 10:28 PM
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.
These absolutely melt in the mouth into an intense, velvety coating of supremely decadent and rich dark chocolate.
Is it the Wisconsin version?
April 5, 2025 at 5:52 PM
Is it the Wisconsin version?
What’s your favourite cheese? Any interesting cheeses produced in your region? Comment below!
April 4, 2025 at 5:14 PM
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.
April 4, 2025 at 5:14 PM
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.
April 4, 2025 at 5:14 PM
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.
April 4, 2025 at 5:14 PM
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.
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.
April 3, 2025 at 6:58 PM
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.
Thanks a lot for the suggestions! Heard good things about all of them when I was searching on the net
February 18, 2025 at 2:08 PM
Thanks a lot for the suggestions! Heard good things about all of them when I was searching on the net