Highlights Food and Drink

Festive Treats: Design your Perfect Cheeseboard

Published

Words: Jocelyn Doyle Let’s be honest here. Christmas has a lot of perks attached, and having a socially-acceptable excuse to be the absolute epitome of gluttony is certainly one of them. Every house has its own foodie traditions, but it’s safe to say that a lot of Irish houses play home to fancy cheeseboards at this time of year. There are hundreds, if not thousands of amazing cheeses out there in the world, just dying to be sampled and savoured. It’s Christmas though, and there’s ...read more

Meet Your Maker: The O’Briens Winemaker Experience 2013

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“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

Get Your Head In The Game

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Words: Jocelyn Doyle Ahhh, November. The nights are getting longer, the wind is getting colder, and it’s getting that much harder to drag ourselves out of the bed in the morning. It’s not all blustery rain, however, and this month does have one cracking thing going for it: It’s game season, baby. For those of us who find a simple, primal pleasure in carnivorous delights, nature has a whole load of goodies in store. Right now is the season for delicious wild Irish birds like wood pigeon, ...read more

Oh, Honey Honey

Published

Words: Jocelyn Doyle The Ancient Greeks thought of honey as food for the gods. The Ancient Egyptians accepted it as currency, and sealed containers found in Tutankhamun’s tomb still contained edible honey after 3,000 years buried deep beneath the desert sands: it is, in fact, the only food that doesn’t go off. In the 11th century, it was so important in German society that peasants were required to pay their feudal lords partially in honey and beeswax. The production of mead, a fermented ho...read more

Boojum: A Taste Of Mexico

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I have guacamole on my chin. There’s a splodge of hot sauce on my jeans. A napkin is stuck to the side of my hand, collapsing pathetically at the onslaught of barbacoa juices. (You had ONE JOB.) I’m an absolute mess, and I don’t care. This burrito is the size of a baby, and it is going in my tummy. All of it. The third annual Taste of Mexico festival rolls back into Dublin in November. This fiery little fiesta will see a lecture on tequila, a competition to discover who does the best ta...read more
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Food and Drink

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Barfly: Peruke & Periwig

In a time before Regaine and Robbie Williams-endorsed hair restoration, weaves, extensions and follicle lasers, there was the periwig. Louis Quatorze, upon the first signs of male-patterned baldness, donned the horse-hair wig that became the defining accessory of 17th century court culture. Across the Channel, the wig became a symbol read more…

Restaurant Review: Jerusalem

Though hummus had arrived to our shores long before, Palestinian-born Basil Ziadeh claims to have been the first to bring his homeland’s dishes to Dublin when he opened the much-loved Little Jerusalem in Rathmines in 2009.

Bitesize: Get Healthy

Healthy eating is what January is all about, well that guilt and pretending to give up the booze. Here’s our guide to getting over gluttony.