As the government courts more international money for Ireland’s rental sector, tenants say they want more transparency around who they are renting from.
You can get most foods in Dublin from the fermented tastes of Korea to the bean puddings of Nigeria. But there is a tragic gap in the city’s restaurant scene: there’s nowhere you can order a platter of fragrant Ethiopian stews. Why?
The Vintage Kitchen, one of the city’s most desirable dining spots, has spun off a sister restaurant. This one: the Little Kitchen. But is it really possible to clone a thoroughbred?
Always wondered how to use seaweed in your cooking? You can sprinkle it over chips, add it to your pasta, or stir into your chili con carne, says seaweed seller Paul O’Connor.
You’d see this a lot in Korea, I ask, a restaurant in the back of a supermarket? Not really, no, he says. (This post includes both an article and a podcast.)
Skip the chicken fillet roll, there’s something far more interesting to be had at the Ugly Ducklings in George’s Street Arcade and the Epicurean Food Hall, writes Sarah Maria Griffin.
Walking the streets, licking an ice cream cone: that used to be summer. Now we have posh ice cream and it comes it comes in a tub with a spoon, creating problems.
