St. Patrick’s Day Brunch 2018

St. Patrick's Day Brunch

This coming Friday 17th is St. Patrick’s Day, a day of song, dance, feasting & prayer all over the World. Celebrated since the 17th century this day marks the death of Saint Patrick (c. AD 385–461), the foremost Patron Saint of Ireland.

So in honour of the green we will be bringing you a traditional Irish Breakfast as only Wild Honey knows how.

The Irish

Featuring coiled pork sausage, smoked bacon loin, homemade white pudding, fried champ (potato & herbs), mushrooms, tomato & fried eggs. The Irish will be served with homemade soda bread & treacle bread.

And as luck has it, we’ll feature this delicious breakfast from Friday 17th through Sunday 19th March at both Mandarin Gallery & Scotts Square.


All the Luck in the World!


And to wash it all down we’ve paired the Irish with a Guinness & Prosecco cocktail – Black Velvet – a twist on the brunch Mimosa staple.

Irish Breakfast $25.00++
Black Velvet $12.00++
Irish + Black Velvet Combo $35.00

Make your reservations today

Celtic Symbol


In a new series of recipes we’re going to be featuring a new recipe eatch week featuring many of our loved recipes and food we just love for you to enjoy at home.

First up is our Treacle Bread which is one of the two breads baked in house we’re featuring this weekend as part of our Irish Breakfast.

Treacle Bread


Prep Time: 10 minutes
Cooking Time: 20 minutes

Makes about 7 rolls

500g Plain Flour
2 tablespoons Lyle’s black treacle*
350ml buttermilk*
2 teaspoons cream of tatar
2 teaspoons bicarbonate soda

Heat the buttermilk and the treacle together over a low heat until treacle is evenly incorporated into buttermilk, cool to room temperature.

Meanwhile sift together all of the dry ingredients. Mix by hand until thoroughly mixed, turn out and kneed briefly. Try not to kneed too long as the bicarbonate and buttermilk will over react preventing the buns from rising properly.

Roll into 130g balls onto a lightly floured baking tray and bake at 175 deg c for 20 minutes or until the rolls sound hollow when tapped on the bottom.

Serve warm with fresh Irish butter*, treacle or any good quality jam.

* Irish butter, buttermilk and treacle  can be found at any good quality supermarket.

Click here to print the recipe


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