Highlights Food and Drink
Food & Drink Features
Juices from Green Beards, Meat from the Avoca Butcher, fabulously funky fermentation and the Dublin Chinese New Year heralds the year of the Rooster
Kevin Roche and Taurean Coughlan opened Two Boys Brew in Phibsborough, inspired by the specialty coffee cultures they experienced on their travels. Taurean tells us about the Aussie influenced Brunch offerings that have been going down a storm and their aspirations to help further build on Dublin’s coffee culture.
Photographers Andreas Pettersson and Steve Ryan first met while working for Totally Dublin. Fast forward a few years and the dynamic duo had set up the 40FT brewery in London with Andreas’s brother Fredrik and Ben Ott, a Master Brewer from Cologne.
The Japanese phrase “Ichi-go Ichi-e” (期一会) translates literally as “one time, one meeting”. For those who know Katie Sanderson and Takashi Miyazaki’s food, the idea of them collaborating is a tantalising one.
Nutritious brunch at Cocu, Winter Warmers at the Morrison, out of town dining at Morilles Bistro, dark chocolate apple thins from Lismore, and make your own at Listoke Gin School
Co-founders Ray O’Hara and Kevin Johnstone developed Green Beards with one simple goal: to offer a delicious way of integrating plant-based health into a busy lifestyle.
Make your own Shasuka eggs as the craft revolution reaches new frontiers: Brother Hubbard Cookbook, Tippletown, The Eatyard and Black Castle Drinks
Our Table is inspired by the lack of rights for those in the Direct Provision system to prepare their own food, which further strips them of their dignity in an already traumatic system.
Best known as a drummer with musicians such as Nile Rodgers of Chic, Ralph Rolle is also the founder of the Soul Snacks Cookie Company in New York. We caught up with him on a recent visit to Dublin where he baked cookies and told us of plans to bring his unique brand of soul food to Dublin.
As winter approaches we talk seasonal bites, artisan suppliers and the secret to a mean cocktail with Erik Robson of ely.
October’s Bitesize: Northbound caffeine from Full Circle Roasters at Jacob’s Inn, culinary fusion at Mosa Sushi Burritos, spirited concoctions via Irish Cocktail Fest, dusky georgian glamour at La Cucina and JP McMahon’s Food on the Edge Symposium
From Veginity to Bofin, Saba Ten, Trash Bash at Airfield and the Dublin Pizza Company, it’s all in September’s Bitesize.
The take-away offerings at newly opened Piply are radically different to the norm. Garrett Fitzgerald talks to us about the philosophy behind his healthy new food venture with business partners Eamon Lynch and Alex Gartland.
August Bitesize: Lots of love for Two Boys Brew, Vinyl Brunch at The CookBook Cafe, Piply Service, BubbleClaws at the Marker and The Irish Whiskey Awards
Ahead of the Big Grill Festival in Herbert Park this month Andy Noonan talks to us about going back to basics, hanging out with your mates and observing the age-old tradition of cooking with live fire.
With his work as a consultant in the drinks industry taking him all over the globe, Oisín Davis has what many would regard as a dream job. He talked to us about Great Irish Beverages, his new venture Poachers Tonic and his passionate focus on Irish ingredients and produce.
The results of week three of The Dublin Food Porn Fest are in. Treat yourself to a look through some more gorgeous foodie pics here…
Hand-picked apples harvested at Boyne Grove Fruit Farm outside Drogheda make up the sole ingredient of Dan Kelly’s, a popular new Irish craft cider. Olan McNeece tells us more about the family run enterprise.