Food File: Bernard Shaw gets breaded and olive oil flows in Rathgar
Marie-Claire Digby rounds up this week’s food news
Owner/Manager Russell Wilde and Head Chef David O’Byrne at Richmond restaurant, Portobello, Dublin.
BERNARD SHAW GETS BEARDED
Baker, author and real bread campaigner Andrew Whitley will be joined on a panel of speakers by restaurateur JP McMahon, cheesemonger Séamus Sheridan and food writer Katy McGuinness.
It kicks off at 7pm and is free to attend.
OLIVE OIL FLOWS IN RATHGAR
Is the Rathgar Bookshop the only one of its kind where you can also buy Italian olive oil? It is also where you can pick up a new book from Dublin Food Co-op member Monica Haughey. The Secret of Great Italian Cooking (€15) is based on the author’s sister-in-law Paula Eagar’s life in her adopted home of Sicily, where she became involved with the organic movement and immersed in Italian food culture. The co-author is Maria Grazia Furnari.
The olive oil the bookshop sells is from Lino Olivieri’s family farm in Puglia, and the new season oil, fresh from the presses, arrived in Dublin on Wednesday. Last year’s harvest was a difficult one in Italy, but Dublin-based Olivieri reports that this year’s crop is “one of the best in memory; the quality is excellent”. He described the new oil as “very peppery, full bodied, with a finish of grass and artichokes”. It can be bought in one litre bottles (€11), and in 3lt and 5lt cans (€30, €45), from olivierioliveoil.com, where you’ll also find a list of retail stockists.
RICHMOND SET FOR PORTOBELLO
The spate of new restaurant openings continues, and Portobello in Dublin is to get another new eating spot next week with the opening of Richmond, a “mid-priced restaurant serving contemporary cooking in a casual setting”, according to owner/manager Russell Wilde. The 48-seater, due to open on December 4th, is at 43 Richmond Street South. Head chef is David O’Byrne, formerly of Mulberry Garden. Wilde previously managed The Butcher Grill.