In Dublin 15, councillors want to name a park for a local cycling legend
They agreed a motion, recently, to ask Fingal’s naming committee to honour Bertie Donnelly. But are park renamings even possible these days?
The Dish
286 articles
(Page 8)
Hundreds of Businesses Waiting Years for Spots for Outdoor Stalls and Food Trucks
Should the next Dublin city development plan encourage more al-fresco selling and eating?
In Malahide, Two Friends Raise a Vertical Farm
Farming is more efficient when you go upwards, says Jack Hussey, who works on the farm after he’s done with his day job.
How to Cook a Medieval Custard Tart
Custard tarts, or darioles as they were known, were just some of the foodstuffs on offer in 12th-century Irish marketplaces, such as the famous Donnybrook Fair.
In an Unpredictable Time, an Urban Farm Looks at What It Can Preserve
“I’m thinking more about stuff with a longer shelf life,” said Rossa Cassidy recently at his farm in Glasnevin.
In Leixlip, a Vegan Cheesemonger Ferments His Wares
Flying Squirrel is fermented, unlike many other kinds of vegan cheese, says owner Colm Farrell. It gives the cheese its tangy aged taste, he says.
How to Cook Like the Knights Templar
Because the Templars were fighters, their dietary rules differed from those of their other monastic counterparts. Here’s one recipe they may have eaten.
A Bus Tour Guide Pivots to Making Dutch Pancakes
Cooking poffertjes had been a side hustle for Eoin Pierce. But like thousands of others across the city, he lost his full-time job in recent months.
On Meath Street, a Chipper Continues a Tradition of Dishing Up Ray
Since Fusco’s opened in 1963, ray has been on the menu.
On George’s Street, the Idle “King of Dim Sum” Awaits His Debut
Felix Xu was flown into Dublin in February to make his world-class dim sum, but the restaurant closed down due to Covid-19 before he was able to share his cooking.
How to Cook Medieval Roast Loin of Pork with Red Wine
It is not known what food was consumed at the wedding feast of Strongbow and Aoife, but some archaeological evidence suggests pigs may have been on the menu.
A Grand Canal Dock Café Wants to Become a Hub for Kefir Lovers
Anyone can stop into Pause Cafe and leave a free kefir sample for another to collect – or exchange recipes and tips.
A Kitchen Experiment Spreads from Dublin 8 across the City and Beyond
Now sold in over 100 shops countrywide, Harry’s Nut Butter was created from a kitchen experiment in the Fumbally Café.