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PROUDLY SPONSORED BY BITESIZE Martina Murray 1. R
uby Tuesday’s Jerk Chicken Brixton meets Berlin via the Caribbean as Londoner Ruby Tuesday serves up AfroCaribbean soul food at Berlin on Dame Lane. The delicious homemade fare includes such traditional Jamaican specialties as Oxtail stew and curried goat with spicy African Joloff rice and peas. Ruby’s Jerk Chicken Platter has quickly found favour amongst Berlin regulars, while a mouthwatering beef burger smothered in signature jerk sauce is also very popular. Food served 4-9.30pm daily. Takeaway also available. Berlin Café/Bier 14-15 Dame Lane. 2. 3. Wicklow Wine Tours With this month’s weather beginning to look slightly more clement, it’s time to start planning some short skites beyond the city’s environs. We’re looking forward to making the short half hour journey down the road to explore an Irish winery located in the heart of the Wicklow Hills. The makers of Móinéir Wines currently produce artisanal wines made entirely from Irish berries, and also host regular tours and wine tasting experiences. Tickets €25 include wine and food pairings, and in honour of St. Patrick’s Day, they’re offering 10% off a small number of places for the month of March. wicklowwaywines.ie Plant-Based Menus The welcome expansion of Dublin menus devoted to plant-based foods continues unabated, with Japanese eatery Wagamama recently extending its hallmark Kaizen or ‘good change’ philosophy to its new vegan menu. With a delicious selection ranging from starters through to drinks, we particularly like the sound of their tasty Kare Burosu Ramen, which showcases vitamin-rich vegetables in a curried broth, accompanied by shichimi coated silken tofu with a kick of chilli. Meanwhile over at 10 Fleet Street Restaurant in the Morgan, chef Brian Meehan has also introduced a variety of plantbased offerings. Hearty mains include warm quinoa salad with charred baby heritage carrots, mini turnips and lemon coulis. 4. Kombucha and Kraut Fancy getting your Spring off to an effervescent start? Ballymaloe graduate Colm Keane is currently running classes focused on the joys of fermentation. Each session kicks off with tea and scones, followed by a discussion on fermentation and its long recognised benefits. With Colm’s recipes and guidance, participants learn how to make a jar of kraut over the course of the evening, which they get to take home afterwards. Aside from access to an impressive fountain of knowledge, other take-aways include a jar of kombucha SCOBY and starter tea. Monday March 11 & 25 at 6.30pm, €40. For tickets: bit.ly/2GYMgm7 5. Irish Wit The latest in crafty thinking sees the bright sparks at O’Hara’s and Tullamore D.E.W. combine forces for a creative take on the classic Belgian wit style. Made using 50% wheat malt, flaked oats and local ale malt, and fermented with yeast from Tullamore D.E.W., the limited-edition brew features strong citrus flavours of orange, followed by hints of lemon, banana and grapefruit. A clean and refreshing mouthfeel makes Irish Wit a great accompaniment to spicy dishes, and a nice foil to the clean saltiness of a Greek Salad. A neat Irish twist for the month that’s in it. carlowbrewing.com Pssst – Got some food ’n’ drink nuggets you’d like to share with Totally Dublin readers? Feed them to us for consideration… Email: MM@hkm.ie 62