The Good Day Deli is one of the latest editions to Cork’s exciting café culture – serving up a mix of local, organic and seasonal food and housed in a contemporary wood and glass box in the garden of a former city centre convent.
Co-owner Kristin Makirere draws on influences from his native New Zealand (and the wider South Pacific), his business partner Clare Condon sources some of the best of local produce while head chef Charlotte serves up delicious food, loaded with flavour and goodness.
The Good Day deli is a city centre oasis, surrounded by nature, overlooking our old port city. It’s a must-visit in Cork. But if you can’t make it right now, you can try Charlotte’s Wild Garlic Pesto – just follow her simple recipe and keep this versatile dressing in your fridge.
Charlotte from Good Day Deli’s Wild Garlic Pesto
“Wild garlic is one of the first signs that winter is over, spring is finally here and with that all the other seasonal delights are on their way,” says Charlotte.
“There is nothing nicer than foraging for something that is so versatile, so full of flavour, abundant in our woodlands and so sustainable. It’s time to get outside and start picking.
“You will find wild garlic in damp woodland areas, under the trees, covering the ground in April and May. When picking your wild garlic just take what you need and be sure to pick it away from traffic and pollution, for cleaner and healthy leaves.
“Wild garlic is so versatile, you can add it to soups, salads, stir it through pasta dishes, risotto and use it as accompaniment for fish and meats. The ways in which you can use wild garlic are endless, but here is my own recipes for wild garlic pesto and simple but stunning wild garlic butter”.
Wild garlic pesto
100g fresh wild garlic leaves
50g toasted walnuts
200ml Irish organic rapeseed oil
40g mature Irish cheddar, finely grated
Black pepper and sea salt.
Place the wild garlic, walnuts and rapeseed oil into a food processor and blitz. Pour into a bowl and mix in your cheddar. Season with salt and pepper to taste. Place in a sterilised jar and keep in the fridge.
Wild garlic butter
100g real butter
2 tablespoons of wild garlic
Chop up the wild garlic and mix with the butter.
Try it on slices of your favourite artisan loaf and garlic bread and have a whole new meaning.
Or - place on top of your mash potatoes for a garlic kick!