Food file

A look at everything to do with food

The team behind the recession-defying Alexis restaurant in Dún Laoghaire is stirring things up in south Co Dublin once again, with the opening of a new establishment, Alexis Pizza Deli in Deansgrange. Great pizzas from €8 are promised, along with fresh egg pastas, including lasagne, cannelloni and spaghetti, for €4.50. Delivery is also available. You’ll find it at 31 Deansgrange Road, tel: 01-2897503.

If you go down to the Park

If cancelled travel plans have left a pile of euros burning a hole in your pocket – here’s hoping! – there’s an opportunity to have four of Ireland’s top chefs cook for you at a three-day food festival at the Park Hotel in Kenmare next weekend.

Two of them have Michelin stars: Ross Lewis of Chapter One (left) and Derry Clarke of L’Écrivain (pictured, far left). Along with Mickael Viljanen of Gregans Castle, they will join forces with the Park’s head chef, Mark Johnson, to create three menus celebrating Irish food. On Friday night the guest chefs will each design three individual dishes using prawns, beef and rhubarb, and guests will be served all nine plates to experience the results. Dinner on Saturday has “surprise” as its theme, while Sunday lunch will provide classic Irish country house cooking.

The package costs €595 per person sharing, to include two nights’ BB, two dinners and one lunch. See parkkenmare.com.

Whats in your basket?

Nutritional consultant Lynda McFarland had given up eating bread due to the amount of additives and preservatives in much of what is on sale, before she discovered organic handmade breads and cakes from the Moyglass Wholemeal Bakery stall at the Galway Saturday market. “The breads are all sourdough and a particular favourite of mine is the spelt – made from just spelt flour, spring water and a pinch of sea salt.”

Moyglass Wholemeal Bakery was set up by Norbert and Barbara Illien 25 years ago when they moved from Germany to Moyglass in Co Galway. The business is now run by their son Paul. The company doesn't just bake bread: "As a treat, I often buy the sugar-free rye fruit cake (useful for diabetics) or one of the delicious spelt lemon and berry or spelt pear and ginger cakes," McFarland says. For details of her classes in cholesterol-lowering nutrition and brain-boosting nutrition, see lyndamcfarland.com. mcdigby@irishtimes.com

Party time

The Cypriots know how to throw a good party, and next week’s Cyprus Food Festival (May 6th-12th) at the Hilton hotel on Charlemont Place in Dublin 2 will combine lively music with tasty meze. Andreas Georgiou, head chef at the Hilton Nicosia, will take over the kitchen, and will offer a nightly buffet of Cypriot specialties, as well as barbecues and meze lunches. Don’t miss the delicious grilled halloumi cheese, grilled pork, smoked ham, baked feta and aubergine salads.

Coming up roses

This Sence rose nectar, made from Bulgarian rose petals, can be mixed with vodka or sparkling wine for a suitably summery cocktail, or served chilled on its own as a refreshing non-alcoholic drink. It has just arrived at Harvey Nichols in Dundrum, Dublin 14, and costs €3.10.