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Sally's blog

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

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.

Megabites Awards 2020

Jack Crotty, Sean Hussey, Gaz Smith, Gwen Layden
Richard Jacob, Adrian Cummins, Donal Minihan
Vanessa Murphy, Anna Cabrera, Gina Murphy
Manuela Spinelli, Marie-Claire Digby

The Heroes of 2020

 “Not all superheroes wear capes,” said then-Taoiseach Leo Varadkar. Too right. Heroes wear chef’s whites, and aprons, and carry trays and clean fridges. Here are some of 2020’s food culture heroes, the people who were at their best when things were at their worst 

Garlic leavened Semolina Flatbread

Semolina Flatbread

Ballymore Organics Semolina Garlic-Leavened Flatbreads

Adapted from a recipe by Paula Wolfert.

Garlic Leavening

Two days before making the flatbreads place 100g semolina flour and 95ml water in a jar and mix to form a dough. Stud this dough with four peeled cloves of garlic, and leave in a warm place for 24 hours, after which time the dough should begin to swell. Remove the dough from the jar, and fold it over itself, leaving the garlic in the mix. Leave overnight to swell again.

Food of the Edge and the Twin Eurekas

Here’s the paradox of Food on the Edge:
Listening to a bunch of international chefs talking on a stage sounds like the most impractical way to understand the state of contemporary culinary arts.
And yet, FOTE is the most practical education any aspiring, dynamic chef can get, without going and working a three month stage someplace.
It happens because of the Twin Eurekas.

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