What the Sundays said about food.
By: Sinéad Keogh
DIFFERENT YOKES FOR DIFFERENT FOLKS
The Sunday Business Post has a quick round up of the different types of Easter egg available this Easter.Some of their inclusions are Aldi, who have a design you own easter pack out and Harvey Nichols, who are selling limited-edition run of 200 Easer eggs created by Enric Rovira, the Spanish chocolatier. One of the Nichols’ eggs will contain a golden ticket for a trip to Barcelona to visit Rovira’s workshop. The prize also includes hotel accomodation for the night and a meal at a top restaurant. More than Charlie Bucket ever got!
EXCEEDINGLY BIG CAKE
Also from the Sunday Business Post, news of Mr Kipling’s new oversized cakes. The large versions of the traditional mini-cakes include the French Fancy with jam filling which are in pink raspberry or yellow lemon flavours. The SBP suggest that they are a great alternative to featuring cakes make up of dozens of cupcakes, as has become popular at parties. She also says that rhubarb is very easy to grow in even a small space – but advises that the leaves should not be eaten as they are poisonous and that to develop a good root system, you shouldn’t pick too many stalks in the first year. Go ahead and have a little of what’s in season!
From T2, the new version of Tribune magazine, Rachel Allen’s column features rhubarb this week. She advises that rhubarb is very versatile and great for both sweet and savoury recommdations, naming crumbles, ice-cream, sorbet and sauce to serve with roast pork or duck as but a few options.
BUILD YOUR OWN
Finally from the Sunday Business Post, Castlefarm are running a workshop showing attendees how to build a pizza oven from natural materials. At their base in Athy, Co Kildare, the course will be held over two days (April 18th and 19th) and will include lunch on both days. Course leaders Christian and Louise built their own house and constructed a pizza oven at Electric Picnic! More info from Jenny Young on 087-6785269.
The restaurant reviews in brief.
SPICE ‘N’ EASY DOES IT
At the Sunday Business Post, Ross Golden Bannon reviews Swords’ Indie Spice. Visiting with his brother and his brother’s fiancee, he had a pre-stater of pyazu (like an onion bhajee) which was described as tasty but salty and followed with a portion of vermicelli and then a main course of sheek kebab. He says that the vermicelli “had an edge that worked well with the wine” while the kebab “was as succulent as it was flavoursome”. The foodie also has good words for Indie Spice’s decor, mentioning the screens used to make the large space seem more intimate. Mentioning the tandoori jhinga makhani, he pegs it “a rich and skilful dish which got the thumbs up from us all”. He also comments on the rarity of experiencing the results of good training in Ireland and says that restauranteurs should be going there to see how it’s done.
BUENO SERA, MILANO
From T2 (the artist formerly known as Tribune magazine) Katy McGuinness writes of her visit to Milano in Dun Laoghaire. Coming away much impressed, it seems the reviewer may have left somewhat the leaning tower of pizza after she and the rest of the table put away orders of dough balls, bruschetta, and pizzas ranging from the Soho to the Panda, Padrino and Sloppy Giuseppe. Pegging the restaurant as “crowd-pleasing, quality food” she notes their good value and in particular the fact that a €30 chocolate birthday cake ended up as a remarkably good value dessert for 14. Recommended!