BACK TO BRUNCH

Now that our weekend mornings are no longer reserved for the sleep-till-noon recluse or the takeaway coffee club, we’re back to getting up, dressed and socialising. And no better occasion than at brunch. It’s the ideal opportunity to reconnect with loved ones, catch up with an old friend or colleague or get the kids ready for a big day. And nowhere does brunch quite like the Edition Café on Level 2 at Brown Thomas, Dublin.

Founded and run by powerhouse sisters, Peaches and Domini Kemp, Edition serves up a highly stylised experience. Surrounded by the warm, contemporary decor, customers can enjoy a healthy yet delicious meal. With brunch classics like eggs benedict, açaí bowls, banana, white chocolate bread and more, there’s a dish to suit everyone. Not to mention the great coffees.

Re-opening its door just last week, we caught up with Domini Kemp to discover what new and exciting treats await us at Edition. Plus, she’s even shared a quick and easy recipe for an all-time brunch favourite.

THE MENU

“I think customers want to feel a sense of joy now. Edition is such a pretty and bright space and the new dishes try to reflect that same feeling. The menu also features the dishes that our customers have missed the most.”

THE EXPERIENCE

“With the re-opening, we’re also introducing some new and exciting experiences to Edition. We now have some lovely touches offering personalised guest experiences, like our polaroids and take-home treats.”

THE MUST-TRY DISH

“We’ve been playing around with this gorgeous seasonal dish of house-made ricotta with a pickled & fresh vegetable salad, and a broad bean hummus. It’s an elegant, plant-centric dish that’s lovely for a light lunch.”

DINE SAFE

“It’s so important that our customers feel safe and confident about the entire dining experience. That’s why we’re delighted that we can implement such high standards regarding the guidelines.”

THE RECIPE

“I love making falafel and using it in salads or for making a delicious flatbread style dish with some pickled vegetables and hummus – strong, bright flavours, full of vegetable goodness!”

HOMEMADE FALAFEL

Makes about 35 small balls

Ingredients:

• • 500g dried chickpeas
• • 100g flat-leaf parsley
• • 100g coriander
• • 6 cloves garlic, peeled and crushed
• • Few glugs olive oil
• • Salt & pepper
• • Few tablespoons spelt or gluten-free flour
• • Olive oil

Method:

• 1. Soak the chickpeas overnight in salted water. Drain, rinse and then blend in a food processor until they resemble fine ground sawdust. Put the chickpeas in a bowl and then process the herbs with the olive oil and garlic (which you need to crush first). When it resembles green sludge, mix with the chickpeas. The chickpeas should take on a nice green colour.
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• 2. Season well and add enough spelt flour so that when you make a ball between your fingers, it will just stay together. They won’t stay together as well as small meatballs will, but they should be strong enough to be shaped and then put on a plate, albeit carefully.
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• 3. Heat up the olive oil and cook off a batch of balls at a time, carefully turning them over when they are crisp and turning golden brown on one side. They don’t need too long to cook. Basically, once they are golden brown on both sides, they are done.
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• 4. Drain on kitchen paper, season with more salt and you can keep them warm in a low oven while you finish the others off. They are lovely cold, and can be reheated the next day, but do taste best when they are fried and eaten soon after.

MORE TO READ

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