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Featuring Rozanne Stevens (pictured below), bacon-flavoured toothpaste, marijuana-themed food joints and a fajita masterclass from Grandaddy...
The Hot Press Newsdesk, 17 Jul 2012
4. Impress and/or frighten your guests with the very fine Spinning Hat brand Origami Napkins available from Tower Records, Wicklow Street, Dublin 2. €6.99 for a packet of 40.http://www.spinninghat.com/product/origami-napkins
5. This weekend finds Tasty Tuesday heading to Newbridge House & Farm in Donabate for the inaugural Flavours Of Fingal festival. Along with food demos, stalls and pop-ups, there’s live music, face painting and loads more family-oriented fun. Kick-off each day is 11am with tickets €12. http://www.flavoursoffingal.ie
6. Four starters, four mains and whatever they’ve rustled up that day for pud. There are flasher Italian eateries in Dublin, but none that match La Terra Madre at 13A Bachelor’s Walk for charm and authenticity. The boys in the basement are all from Puglia, so expect regional treats like Gnocchi with Rabbit Ragu and Caper Sprout Bruschetta, and wines you won’t find anywhere else in the capital. It’s a tiny space, so get there early.
7. Pork cheek. Having spent almost 50 years in sausage exile, this wonderful cut has started to reappear on restaurant menus and butchers’ slabs nationwide. Slow-cooked, it’s like a piggy version of oxtail – rich, unctuous and melt in the mouth tender.
8. Coreana. A new – well, to us – Korean supermarket on the wonderfully named Little Britain Street, Dublin 1. You get a 16-piece Dim Sum mix for €4.20 and a little bow when you pay! http://www.coreana-online.com
9. Decent Romanian fare has been hard to find in the capital since, sob, Transylvania closed, but La Nea Marin at 101 Upper Dorset Street, D1 is a little gem. Daily specials include stufat, a heavy on the garlic lamb stew.
10. Sampled as we passed through Gatwick t’other morning, Nuvo is a French 25% ABV premium vodka/sparkling wine combination, which includes T Pain, Pusha T and Lloyd Banks among its hip hop endorsees. We were expecting it to be a bit icky but, nope, our tastebuds were suitably tantalised.