We love spooky season here at TheTaste, whether it’s a spooky sweet treat, an after hours creepy cocktail or an excuse to dress up and head out on the town. We’ve got the low-down on all the food-related activities this weekend, so you can get the best out of Halloween in Dublin! Plus, we’ve got an exclusive recipe from Darina Allen’s new cookbook, out today!
Kards and Curiosities at Café en Seine
Calling all Kings, Queens and Jokesters, Café en Seine are opening the deck of mystery to play tricks on your vision at this immersive experience. For this bank holiday weekend, enjoy A Night of Enigma at Café en Seine, with special Ketel One cocktail serves and entertainment all weekend! Just get yourself booked in at any point this weekend to enjoy all the curious tricks and treats your heart desires.
Halloween Afternoon Tea at InterContinental Dublin
The five-star InterContinental Dublin has announced a frightfully tasty Halloween Afternoon Tea menu, which will be available until Tuesday October 31st. Cosy up on an Autumn afternoon and relax in the luxurious Lobby Lounge or newly refurbished Reading Room at InterContinental Dublin, overlooking the leafy garden terrace.
Kraken Black Spiced pop-up Trick or Treat cocktail bar
Kraken Black Spiced are set to unveil a one-of-a-kind pop-up Trick or Treat cocktail bar in Dublin on Friday 27th October. An array of startling tricks and tantalising treats will serve up either a night to remember or your worst fears realised. When you step into the realm of the Beast, nothing is guaranteed.
The secret location tucked away on Dublin’s Camden Street will be revealed. The Kraken’s Trick or Treat Cocktail Bar will push your senses to the limits as you savour devilishly delicious cocktails and tempting treats from the deep, all while nervously scanning the shadows for lurking tricks.
Kraken Rum have also teamed up with Irish Craft Cocktails to bring two limited bottled cocktails:
– The Kraken’s Trick: A bewitching blend of Kraken Black Spiced, Chocolate, Caramel, Charcoal, and Lime
– The Kraken’s Treat: A bold potion featuring Kraken Black Spiced, Cherry, Vanilla, and Lemon.
Halloween Drag Show at Happy’s Dublin
Who doesn’t love bottomless brunch? Happy’s are known for their iconic drag brunches, and this weekend, they’re running a Halloween drag brunch special for Saturday and Sunday! Halloween tunes, costumes and all the brunch cocktails your heart desires. Book here.
Dia de los Muertos at 777
For the 11th year in a row, 777 are running their famous Dia de Los Muertos event this Sunday the 29th of October. Make sure you dress up according to their ‘Day of the Dead’ theme – you could win some amazing prizes! Expect a DJ, live entertainment and cocktail specials on the night. Your ticket will include a welcome cocktail and a family style dinner, and a guaranteed night to remember.
Though not technically in Dublin, this one’s worth the detour! As Samhain historically marked the end of the harvest season, Púca festival embraces the enormous wealth and quality of the local produce on its doorstep in the Boyne Valley. Visitors can expect to indulge in traditional barm brack, colcannon and baked apples as they immerse themselves in the local harvest offerings, in what promises to be the most spirited Púca festival to date, casting a lasting spell on all the senses.
A whole weekend full of different Samhain events for your enjoyment – Find out more here.
Food and Drink
Grá’s Ghoulish Goodies Halloween Hamper
This Halloween, dare to treat yourself to a Grá Chocolates Halloween Ghoulish Goodies Hamper. Filled with 12 brand new flavours and a Witches’ Brew hot chocolate, it’s certain to be love at first bite. Find out more here, and purchase here.
Cheese Fondue in a Pumpkin at Iciar French Cheese Bar
Cheese fondue, but make it spooky! Blackrock’s much-loved French cheese bar, Iciar, are embracing the spooky spirit and hosting a cheese fondue tasting this Saturday from 3pm in the Frascati Centre. What’s so Halloween-y about this, you ask? The cheese fondue will be served in a pumpkin! Plus, it’s free – enjoy all that cheesy goodness this bank holiday weekend.
Jack O’Lantern Cocktail at Peruke and Periwig
Peruke and Periwig are known for their unique cocktails, always switching them up depending on the season and the occasion, and this year, they’ve got the Halloween lovers sorted with their Jack O’Lantern cocktail. Available from today until the 31st, this spooky concoction is made up of dark rum, Campari, pumpkin spice syrup and pineapple juice – delicious!
BarmBrack Recipe by Pepperazzi
A Halloween classic – Pepperazzi’s take on this delicious Barmbrack contains the addition of earl grey, honey and orange – drool! Find the recipe here.
Halloween Cocktails from Five Farms Irish Cream Liqueur
Find the recipes for these 2 delicious Halloween cocktails from Five Farms Irish Cream Liqueur below!
Five Farms Pumpkin Pie Martini
- 2 oz | Five Farms Irish Cream Liqueur
- 1.5 oz | Vanilla Flavoured Vodka
- 0.5 oz | Pumpkin Pie Syrup
- Add Five Farms Irish Cream Liqueur, vanilla flavoured vodka, pumpkin pie syrup, and ice to a shaker
- Shake for 20 – 30 seconds until chilled
- Strain into a chilled martini glass
- Top with whipped cream and a sprinkle of cinnamon
Five Farms Truffle Martini
- 2.5 oz | Five Farms Irish Cream Liqueur
- 1.5 oz | Chocolate Flavoured Vodka
- Add Five Farms Irish Cream Liqueur, chocolate flavoured vodka, and ice into a shaker
- Shake for 20 – 30 seconds until chilled
- Strain into a chilled martini glass
- Top with whipped cream and chocolate shavings
Limited Edition Pumpkin Spice Nespresso Pods
Celebrate the Bank Holiday weekend with Nespresso’s Pumpkin Spice Cake, a sweet-smelling coffee with notes of cloves, cinnamon, and cardamom. The flavours combine with a sweet pumpkin taste to create a mouth-watering treat. Pumpkin Spice Cake is an Arabica blend of caffeinated and decaffeinated roast and ground coffee, blending beans from Ethiopia and Brazil.
Halloween Barmbrack from Darina Allen’s New Cookbook
Darina Allen’s new cookbook, The New Ballymaloe Bread Book, is out now! We’ve got a tasty Barmbrack recipe from her new cookbook below, perfect for your Halloween weekend bakes.
Makes 2 loaves
- 20g fresh yeast
- 75g caster sugar
- 300ml tepid milk
- 450g strong white flour
- ½ level teaspoon ground cinnamon
- ½ level teaspoon mixed spice
- ¼ teaspoon ground nutmeg
- pinch of salt
- 25g butter, diced
- 1 egg, beaten
- 225g sultanas
- 110g currants
- 50g chopped candied peel (page 298)
- 1 tablespoon granulated sugar
- 2 tablespoons hot water or milk
- A ring, a stick, a pea and a piece of cloth, all wrapped in greaseproof paper
- It’s a help if all your utensils are warm before you start to make barmbrack.
- Mix the yeast with 1 teaspoon of the sugar and 1 teaspoon of the tepid milk in a jug. Leave for 4–5 minutes – it will have a creamy, slightly frothy appearance on top.
- Sieve the flour, spices and salt into a large bowl, then rub in the butter. Add the rest of the sugar and mix well. Pour the rest of the tepid milk and the beaten egg into the yeast mixture, then add this to the flour. Knead well,
- either by hand or in the warmed bowl of a stand mixer fitted with the dough hook at high speed for 5 minutes. The dough should be stiff but elastic. Beat in the dried fruit and chopped peel, cover with a cloth and leave in a warm, draught-free place for approx. 2 hours, until the dough has doubled in size.
- Line two 18cm round tins or two 13cm × 20cm (450g) loaf tins with parchment paper.
- Knock back the dough and knead again for 2–3 minutes.
- Divide the dough between the two lined tins. Add the ring, stick, pea and piece of cloth at this stage – tuck them in securely and make sure they are well hidden by the dough. Cover again and leave to rise for 45–60 minutes, until the dough has risen above the top of the tins.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Bake in the preheated oven for about 1 hour, until golden and fully cooked. Cover with parchment paper for the final 15 minutes.
- To make the glaze, mix the sugar with the boiling water or milk until it has dissolved. Brush the top of the loaves with this glaze, then put them back in the oven and bake for 2–3 minutes more to get a crystalline glaze. Remove from the tin and allow to cool on a wire rack. When cool, cut into slices and slather with butter
- Barmbrack keeps well, but if it gets a little stale, try it toasted. Or leftovers make a delicious barmbrack and butter pudding (page 284).