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Sally's blog

All the best places to eat, shop and stay in Ireland. A local guide to local places.

Ali's Kitchen, Cork

Forget Batman vs Superman. Forget Marvel. Forget The Avengers.
If you are searching for something that zings like Thor’s hammer and connects like Hulk’s left fist, then you have just one destination in 2016.
Come with us to Rory Gallagher Place in Cork city, and get ready to meet the girl with the punchiest style since Violet Parr in The Incredibles.
Yup, that’s Ali Honour, firing out the food in her smart, open-plan space, Ali’s Kitchen, and knocking you for six with the best breakfast the city can muster.

Leslie Williams finds classic choucroute in Limerick's One Pery Square

Number One Pery Square in Limerick’s Georgian Quarter has featured in Megabites before, for the elegance of its surroundings and the quality of the welcome from Patricia Roberts and the rest of the team. And, of course, for their spa and their food and wine offering. The reason Pery Square are featuring today can be summed up in one word – choucroute.  

Zamora is the sort of place every city needs. Lucky for Cork, it resides in Academy Street.

If the modern mantra dictates that a new restaurant shall be managed by young men with haircuts from Barnets & Beards, who wear braces, and who work in a room whose walls are bare naked, then Cork's Zamora pushes the buttons.
It's right on trend: stripped-back aesthetic, fallen-from-the-skies design and decor and arrangement, one-pager menu; hip-hot wine selection and, of course, beards, barnets and braces.

FOOD NEWS

KC PEACHES
Certain things improve the quality of urban life immeasurably. Good buskers. Good parks. Street artists. Intelligent signage. And KC Peaches.
KCP gives Dublin two of the most happening rooms in the city, places that summon the zeitgeist of Dublin 2013. And now, with the new KC Peaches Dame Street, Dubliners and visitors get a third bite of one of the town’s best spaces.

Want to bake perfect sourdough bread? Just go back to school. Sally McKenna explains how to do it.

The idea of being able to make a Californian-type sourdough is the dream of many a domestic baker. I set about to see can if it be done: can you make crunchy-crusted, chewy-airy, satisfying and flavourful bread in a domestic oven in small batches?

Yes, is the answer. But, it takes time, and I think you need a lot of help. I did anyway.

Palmento Pizza in Douglas is the Real Deal, says William Barry

Elio Tavolieri has had his hands in 00 floor since he was a boy.

His father, Elio Snr, moved to Ireland from Italy in 1972, married a Kerry woman and they have been running pizza restaurants in Cork ever since. Like most offspring of restaurant folk Elio and his siblings were drafted in to help at every opportunity, so he has spent most of his life making pizza.

He decided to take it further, and moved to Naples and to work with Ciro Salvo, a masterful pizzaiuolo who owns a famous pizzeria in Naples where they are known to serve up over eight hundred pizzas on a quiet day.

Connie McKenna gets with the plant power at Cork’s new Vegan Restaurant 143v

Cork's Lower Glanmire Road is blessed to have this tiny vegan cottage, 143v, in its neighbourhood.
Lauren, the youthful maestro behind this friendly little joint, shows no hesitation as regards the eager eyes studying her as she toils in her tiny pod of a kitchen, quietly cooking her homely dishes: beetroot burger with smoky cheese; breakfast bagel; heavenly fudge brownies; excellent mashed potato. The coffee is good, the vegetable and fruit juices are even better.

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