To Try: The Rolling Donut
In the days before hipster variations became a thing, the Rolling Donut conducted more than its fair share of sweet, sticky transactions on Dublin’s O’Connell Street. Still going strong, the humble donut kiosk recently expanded to include a new flagship store on Bachelor’s Walk. Specialising in gourmet donuts made with fresh sourdough starter, fillings include Peanut Berry delight and Bailey’s Bliss. Star turn is the ‘Hipsters Paradise’; a matcha green tea donut that aims to satisfy a sweet tooth while also giving a boost of energy and antioxidants. www.therollingdonut.ie.
To The Yard: Eatyard and Tippletown
Foodies are well catered for at this month’s Beatyard Festival in Dun Laoghaire, with the specially designated Eatyard and Tippletown areas paying homage to all that’s good in the culinary world. With parallel food demonstrations and the heady prospect of a beer brewing competition or two there’s plenty to enjoy throughout the two-day festival. Tippletown’s themed bars will showcase the work of some of the best brewers and bartenders from around the country while tasty delights include goodies from Bread & Bones, 147 Deli and the Big Blue Bus. www.the-beatyard.com
To Taste: Cloonconra Cheese
Cloonconra Cheese made quite an impact on its debut last autumn, and the delicious Roscommon newcomer has just gone back into production for a second year. The unique raw milk cheese has quickly become a firm favourite amongst some of Ireland’s best-known chefs and carried off a prestigious Euro-Toques award last month. Those interested in finding out what all the fuss is about can check out a sample at the Honest2Goodness Market, which takes place on Saturdays in Glasnevin. www.facebook.com/Cloonconra-Cheese
To BBQ: Le Pain Quotidien at Kildare Village
As part of the recently launched Food From the Isle programme at Kildare Village, Le Pain Quotidien hosts a series of BBQ’s on Thursday afternoons throughout July and August. Diners can look forward to sinking their teeth into flavoursome Chorizo Baguettes or hot, succulent Irish Chicken Breast accompanied by Homemade Summer Slaw. The restaurant boulangerie also conducts a series of masterclasses throughout the year, and this month’s session on July 21st is all about mastering classic favourites, victoria sponge and spelt scones. www.Kildarevillage.com
To Make Yourself: Fresh Cheese, Yogurt & Kefir
If making your own soft cheese and yoghurt is something that appeals, this month offers a great opportunity to start learning the skills involved. Professional cheese maker Gaby Wieland will be imparting some of the experience she’s gleaned over the past two decades while explaining the process of making quark, cheese in oil, paneer, yoghurt and milk kefir. The practical workshop takes place at Airfield Estate on July 23rd and includes an opportunity for participants to make their own herb quark. €45/10% members discount. www.airfield.ie
Words: Martina Murray
Images for Le Pain Quotidien: Anthony Woods
