More than 900 people are on waitlists for addiction supports in Ireland’s prisons
The longest queue is in Dublin’s Mountjoy, where more than 240 people languish on the waitlist for counselling for substance addiction.
The Dish
285 articles
(Page 23)
Food Trucks Are Great Incubators, So Why Don’t We Have More?
Licences for casual trading are hard to come by, but that hasn’t stopped a few hardy food truckers from finding a way to ply their trade.
At Howth Harbour, a Chowder to Rediscover
After a good stroll around the harbour on a crisp winter’s day, there’s only one place to head for a portion of steaming chowder.
At Delahunt, a Trip to the Roots of Irish Cuisine
The chef at Delahunt restaurant on Camden Street has a collection of antique cookbooks from the 1800s that he turns to for inspiration.
Free Food: A Brief Guide to Foraging in Dublin
Chickweed and hairy bittercress salad, anybody? Chef Niall O’Sullivan shares the delights of foraging in Dublin’s inner city and on its fringes.
Probably the Best Korean Food in Dublin
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.)
There’s More to Indian Food Than Chicken Tikka
Most Indian food in Dublin restaurants is from north India. South India offers a whole different cuisine, which you can get here if you seek it out.
From Pumpkin to Coconut, a New Breed of Marshmallow
Delish Melish marshmallows come in flavours including beet-and-lime, made from real beets and limes, and vanilla-and-rhubarb, made from home-grown rhubarb.
Skip the Chicken Fillet Roll, There’s a Better Sandwich
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.
What’s a Coffee-Brewing Class Like?
At 3FE café, coffee addicts can learn how to make the perfect brew. But beware. The effects are lasting.
What Makes a Craft Cocktail Crafty?
Two Dublin spots have launched new craft cocktail menus since the end of July, tapping into the buzz around authentic drinks.
From Taiwan, a New Kind of Cuppa
Boba tea is about as far from the cuppas we make at home as you can get. More often than not, it’s blue or green. It’s cold. It’s full of tapioca pearls or candy-like popping jellies.
At Two New Restaurants, Seafood Dining Goes Casual
The owners of new restaurants Klaw and Catch 22 have a similar aim: to get Dubliners hooked on fish again.