As the government courts more international money for Ireland’s rental sector, tenants say they want more transparency around who they are renting from.
One type of medieval bread Maeve L’Estrange makes is from an old English recipe. The “twice-baked raston” is bread that’s scooped out of the crust, mixed with butter, put back in, and baked again.
On the southside of Victoria Quay, customers in this cosy hideaway can pick from a menu of fast-food classics, cooked up about a foot and a half away from where they sit.
Romica Stingaciu stands for a few moments in the doorway of his bakery in Coolmine Industrial Estate and breathes in the cold damp air before stepping back inside, into a muggy atmosphere of rising dough and preheated ovens.
Methods of serving periwinkles have changed over time. Traditionally, though, they are boiled in seawater and the fleshy meat is pulled out with a pin.
Juan Ramon Sanchez-Gil might make more reselling croissants at hiked up prices, he says. But he wants people to come and learn to eat Spanish omelettes, arepas and cachapas.
The menu at the The Electric Vegan is a little different to the fare found in other vegan restaurants. You won’t find any soy, carrots, broccoli, or refined sugar here.
