Why don't councillors talk as much about homelessness at meetings anymore?
For years, homelessness was a standing item on the agenda at most housing committee meetings. But, recently it hasn’t featured as often.
The Dish
288 articles
(Page 13)
On Dorset Street, a Japanese Restaurant with a Brazilian Flair
The chef at Wasabi adds some unusual ingredients, ones that hint at the journey some of these dishes have taken from Japan through Brazil before arriving here.
A Baker Caters to Vegans Craving Cake
Lauren Redmond ditched journalism to make gooey sweet vegan cakes – caramels, sponges, and buns.
The myth of the whiskey pension
Bottles in the post to retirees of some distilleries have fed rumours of pensions paid in the golden stuff. There’s some history behind the myth.
On Cathedral Street, a Workshop for Dumpling Lovers
Dim sum chef Li Xiu makes about 400 dumplings a day. Each month, she teaches others how.
Two Venezuelan Cousins Dip into the Finger-Food Market
Tequeños are similar to cheese sticks. Luis Jorquera and Saul Rondon are experimenting with some extra heat, too.
Tudor Mancui Brings His Romanian Barbecue With Him
“What do you want?” he asks. “Full pig, full sheep, full chicken, smoked ribs?”
Dublin Food Co-op Finds a New Home in Kilmainham
It’s trying to kit out the premises in a way that emphasizes a zero-waste and packaging-free approach, says Sam Toland.
In Coolmine, a Romanian Bakery Makes Bread the Old-Fashioned Way
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.
Periwinkles Still Have a Place in Dublin’s Food Culture
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.
Smaller Pint Sizes Have Crept into Some Pubs, But They Haven’t Taken Off
Several pubs across the city have rolled out these smaller glasses in the past few years, trying to match strength or price and quantity.
In Portobello, Handmade Venezuelan Arepas and Cachapas
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.