The wind from the Atlantic is caught inside the stemless tumbler in my hand. I look down at its vibrant contents of sweet strawberry and beetroot juice, picked nasturtium leaves floating at the surface, and up again to swallow my surroundings: standing at what feels like the edge of the edge of Ireland, with a sandy, grassy beach under my foot and Aughrisbeg Lough around me.
The four hour plus journey from Dublin to Connemara is made with my soon-to-be husband Niall, my friends Mark and Cherie ...read more
Do you think that there's always someone in your family’s past who was your parallel? I've been told about a distant cousin Mary that had an Eating House in Monaghan town in the 1950s. They pronounced it 'Ating House' and it was a place the farmers ate their dinners at noon when they came into town for the weekly mart. She had a black and white terrier called Shamrock whom she let sit on a chair in amongst the farmers – this was when dogs were not often allowed in houses so this was seen as ...read more
I use my chopsticks to slice through crisp tempura batter revealing silky tofu and then dip it in smoked garlic and wasabi sauce. The piece of slate in front of me also carries umami packed pickled mushrooms, garlic and soy grilled aubergine and tempura courgette. Yet I'm sitting in Hobart's of Ranelagh, the scene of a million hangover-busting fry-ups since 1999.
Since April, chefs Brian McCarthy and William Toft have taken over the space on Friday and Saturday nights, serving a monthly theme...read more
Words: Aoife McElwain
“Aoife, it's really time to go now,” Niall says gently. I'm lingering by the door, looking back wistfully through an open dining room and kitchen to the corner table where we have been sitting for the past three hours. “I don't want to leave...” I whimper. I'm... in love. I'm in love with the place, the food and the couple who are running the show at Forest Avenue.
John Wyer and Sandy Sabek met in a kitchen in Germany. After working in Spanish kitchens, they c...read more
“All our wines epitomise where they come from,” says winemaker Peter Saturno, “and we're very particular: if it's a bad year, we sell the fruit and we don't make any wine.” Saturno and his brother are the proud owners of Longview Winery in the Adelaide Hills, Australia, producing their range of Nebbiolo, Shiraz, Chardonnay and Riesling to exacting standards. I stick my nose into my glass of his Epitome Late Harvest, a golden passito-like wine harvested later in the season, closing my eye...read more
The Irish are a nation of emigrants. After a brief respite, we're back to boats and planes as vehicles for careers and lives. But Dublin's still a great place to live, regardless of how small it m...read more
Food provenance is now very much in vogue with diners the world-over increasingly keen to establish the precise origin of the food they put in their mouths. Such global trends are replicated and reflected in the Dublin food and drink scene with restaurant menus detailing regional origination and aspects such as how the food they serve was reared, caught and prepared.
I love seeing great gardening in the city. It encourages me to make the most out of my little cement-floored backyard, which currently houses some herbs, a potted strawberry plant and a tomato plant that’s supported by butcher’s string. I brought my friend Sorcha, whose dreamy Dublin 7 garden is read more…
Every carefully worn table and mismatched chair has an occupant and there’s a healthy queue at the bar. This maybe wouldn’t be so noteworthy if it weren’t for the fact that Blackbird is huge, combined with the exterior beer garden it can hold a pretty astounding amount of Punk IPA guzzlers.
“I like that there’s no music playing in here,” says Anton, soaking up the ambient noise of chatter. I nod in agreement. “Plus,” he continues, “can you imagine the absolute fucking shite they’d be playing if there were?”