Spiked with lemongrass, ginger and turmeric, and naturally fizzy, Gerry Scullion is selling his unusual brew as a healthy alternative to sugary soft drinks.
Every year or two since 2009, John Farrell has opened a new restaurant in the city: The Butcher Grill, Dillinger’s, 777, Super Miss Sue, Luna. And he’s not done yet, he says.
Every six weeks, Dubliners with ideas for how to make the city better will pitch to Dubliners with questions about how it’ll work. And they’ll all eat soup.
If you’re a coffee-shop squatter, Fia might be your new favourite home away from home. Try the peas on toast: crushed peas and sweet-onion purée on toasted sourdough, topped with pecorino cheese and a fried egg.
From 18 to 20 March, you’ll be able to get your Dublin Bay prawns prepared every which-way. And if you’re not into shellfish, there’s always fish and chips.
Last week, media reports indicated that two of the city’s favourite burrito bars had been hit with Food Safety Authority closure orders. Here’s what happened.
Campari cake with grapefruit and black sesame. Rhubarb, juniper and rosewater cake with Hendrick’s Gin icing. Baker Kate Packwood experiments with some unusual flavour combinations.
