Woodstock goujons, anyone?I’VE ALWAYS found it interesting how you can eat larger quantities of certain foods when they are prepared in particular ways. Take fried chicken. One chicken breast is fine for dinner, but when you batter strips of breast and then fry them until golden brown, you could easily polish off two breasts.
Up above the pubA cosy new city centre restaurant serves Irish country house cooking – and not in the dormer bungalow sense, writesTOM DOORLEY
Blogs »
- Tar in a jar?Tom | megabites »This morning dawned dark, wet and windy. And thanks to the howling gale that used our bedroom...
- Not a time to worry about Michelin stars…Tom | megabites »According to a report from the Restaurants Association of Ireland one in three Irish restaurants...
- 700 things we shouldn’t do in a restaurant…Tom | megabites »You may have seen the list of 100 things that restaurant staff should never do. Now restaurant...
Recipes »
Pregnant predicamentsFOOD: MANY THANKS TO those of you who e-mailed about the bambina. And I apologise to those who feel I should have mentioned it before now, but like I said: recipes from knocked-up ladies run the risk of being a bit dodgy. I am also convinced that reading about babies in a recipe column would be very boring for most.
Sticky art of a good pudFOOD: I APOLOGISE IF I’M being a bit sweet toothed at the moment as it’s not like me, but since the days turned dark, all I want to do at the moment is drink cups of tea and eat sweet stuff. These banana puddings are like little mounds of banana bread soaked with toffee: in other words, a good combo. For those of you who like sticky toffee pudding, this cake is my own wily creation. It tastes much better after a day or two and can be re-heated in the tin or even in the microwave for a few seconds.
Features »
- Great butter in the raw
MONITOR: THE PACKAGING IS distinctly understated, but boy does it feel good. Old-fashioned, lightly waxed paper, a drawing of somebody sitting astride a stool, milking a cow. Beurre Cru à la Baratte Bois Moulé à la Main written in pale red. What’s this? Raw butter? No pasteurisation? Okay, so at €3.50 per 125g it’s not cheap, but boy does it taste good.
Hold On To What We've GotGREEN THINKING: IN THE LEAD-UP to the recent Dingle Peninsula Food and Wine Festival, local farmer Colm Murphy pulled up beside me in his ageing black pick-up and produced a few ears of corn from the back. He wanted to know if I thought the corn was good enough to sell at the festival market, so I duly took them home and cooked them (husk and halve, steam for 20 minutes, slather with Irish butter. Cost, excluding the butter: an Americano coffee from our shop, given in thanks). writesKIERAN MURPHY
Wine »
- Jolly wine
FROM NEXT THURSDAY, you will see bottles of Beaujolais Nouveau make their annual appearance on the shelves of our supermarkets and wine shops. These days, however, it is available only in a few retailers: Dunnes Stores and Tesco have decided not to stock Beaujolais Nouveau this year, although Supervalu/Centra, O’Briens and Superquinn will.
Cape of good grapesSouth African wines are going through a sticky patch in Ireland, but the best are still available here, writesJOHN WILSON
Restaurant reviews »
A little bit of madness is a good thingIT’S VERY EASY to forget that there was a time – not all that long ago – when restaurants were something of a rare species in Ireland.
Green is goodGREEN RESTAURANTS? There was a time, and it wasn’t all that long ago, when most of us would think of them as being the ones located in and around a prime part of Dublin 2. How times change, writesTOM DOORLEY
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