TD 1
PROUDLY SPONSORED BY BITESIZE WORDS Martina Murra
y BIG IN JAPAN: FRESH IRISH WASABI It’s fair to say that McCormack Family Farm are no strangers to innovation. They started out growing vegetables and trading at Dublin’s Fruit and Vegetable Market in the early 1980s, and later diversified into growing herbs and baby salad leaves. Last year saw the first harvest of Organic Irish Spinach at their farm in Kiltale, while 2023 brings news of their involvement in an exciting new development that sees the Japanese plant Wasabi grown commercially here in Ireland for the first time. In a unique collaboration, McCormacks worked closely with plant-based food and crop development specialists Beotanics, to secure a supply of a sustainably grown strain of wasabi from Japanese breeding lines, which were developed to be suitable for the Irish climate. The initiative, which took many years to get right, means that the distinctive Japanese plant will now be available from a sustainable, and quality local source for use in Irish restaurants. The plant is generally regarded as notoriously difficult to grow, so an understandably proud Stephen McCormack is delighted to finally bring it to market here. We can’t wait to see it grace the plates of restaurants across the city. mccormackfamilyfarms.ie. GREEN BENCH CAFÉ ON MONTAGUE STREET WE’RE LOVIN’… … Dry Aged Beef Tallow from Higgins Butchers, a tasty larder staple that’s perfect for BBQ-ing, frying, grilling and sautéing. The 10oz jar of delicious traditional cooking fat comes in eco-friendly insulated packaging, designed to maintain peak freshness in transporting temperature-sensitive goods. This clever attention to detail by the fourth generation Master Butchers ensures that the beefy product arrives in perfect condition, ready for use in a host of succulent meaty recipes. RRP: €4.95 Collect instore in Sutton or order online. higginsbutchers.ie Facebook: @thecheekypiglet C’EST MAGNIFIQUE ON RUSSELL STREET It’s great to see the beautiful hot creations emerging fresh out of the oven as Thibault Peigne of Tartine Organic and his incredible team breathe new life into the old Bakery on Russell Street. The talented baker’s Pain Suisse, Almond Croissants and Pain au Chocolat are just some of the classics already making this a wonderful new addition to the area, and a great place to experience a taste of authentic French boulangerie on Dublin’s Northside. Open Tues - Fri 7am to 3pm, and 7.30am to 3pm on Saturdays. @russellst.bakery 38 By the time you hold this inky little gem in your hands, Vanessa Murphy and Anna Cadrera will have opened the doors of their new venture La Gordita on Montague Street. We’ll have more on the hotly anticipated sister restaurant of Las Tapas de Lola in next month’s edition, but in the meantime we thought we’d give a shout out to the menu being served by their neighbours up the street at No. 18. The friendly Green Bench Café has been plying its trade there for well over a decade now, with a nice selection of homemade hot pots, wraps, sambos and daily specials on offer. Fridays are for great tasting sausage roll specials, coffee is by Upside Down Coffee Roasters, and everything but the bread, which comes from The Bretzel Bakery and Tartine, is prepared and cooked daily in their kitchen. They’re open for brunch and lunch until 3pm, Tuesday to Friday and full details of their daily menus, complete with a list of allergens, can be found on their Facebook page. @greenbenchcafe PADDY’S WEEKEND SHENANIGANS FOR DUBLIN FOOD LOVERS “A melting pot of Irish food from fresh oysters to charcuterie and cheese, bacon and cabbage dumplings to a Michelin-star bowl of coddle.” That’s the promise of Me Auld Flower, an exciting new take on traditional Irish fare that’s set to fuel the city’s Shamrockers as part of this year’s St Patrick’s Day Festival. The brainchild of cheffing legend Andy Noonan, the experience springs to life in the old Dublin Fruit and Veg Market, where it brings an eclectic mix of chefs, brewers, distillers, producers, restaurants and makers together under one roof. There’s also a host of cooking demos and competitions to look forward to, with chefs such as Aishling Moore, Paul Flynn and Holly Dalton lining up to showcase what can be done while working with great Irish produce. Gwen McGrath and Ken Doherty of Assassination Custard will be judging the Coddle Cook off on Sunday afternoon, while The Snug offers some welcome respite for festival goers looking to chill out and catch up with their pals over a jar or two. An award-winning selection of world class whiskies, craft beers, and cocktails is also available throughout the weekend. Thurs Mar 16th - Sun Mar 19th. meauldflower.com stpatricksfestival.ie