On the southside of Victoria Quay, customers in this cosy hideaway can pick from a menu of fast-food classics, cooked up about a foot and a half away from where they sit.
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.
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?”
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.
A Vegan Café Opens Up in The Coombe
The menu at the The Electric Vegan is a little different to the fare found in other vegan restaurants. You won’t find any soy, carrots, broccoli, or refined sugar here.
Baos Served with a (Possibly Cheesy) Smile
Apart from baos, Nikki Wong also makes matcha cookies, and tapioca-coconut “chews”.
A Stoneybatter Chipper Practices the Art of Gelato
Once the last of his customers have left, Cristian Proca closes his Stoneybatter chipper and steps into the kitchen to work on his gelato.
On Westmoreland Street, Proper Dongbei Food Served at a Newsagents
In Dublin restaurants, Chinese food is usually delicate, seafood-based Cantonese or tingling hot Sichuan. Dongbei cuisine is salty, hearty, and sour.
A Team of Chefs Bring Sushi to Your Kitchen
“We mix flavours,” says Carlos Sakai. Guests can go from the more traditional salmon nigiri to rolls with avocado. Or, they can opt for dessert rolls with fruits and Nutella.
Irish-Moroccan Fusion Comes to Cork Street
Morocco Gate Restaurant will have tagines and couscous, of course. But there will also be chips with ras el hanout – a North African spice blend – and other unusual dishes.
Learning about Chocolate as a Crop, in All Its Diversity
“I grew up thinking chocolate was just one flavour, one experience,” says Simran Sethi, ahead of her public lecture on the subject on 14 May. “Then you start to see.”
Two Food-Truckers Offer Many Flavours of Pierogi
These Irish-Polish pierogi include a sauerkraut-and-wild-mushrooms version, garnished with glazed aubergine with rosemary, balsamic vinegar, and maple syrup.
A Professional Jamón Cutter Shares His Wares
His all-you-can-eat meet-up is a chance for many in Dublin’s Spanish community to get a taste of home.
In Glasnevin, Greek Food Straight out of Patras
George Stamopoulos points to the meat, rotating on spits behind him. This is gyros, he announces, as if introducing an old friend.