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PROUDLY SPONSORED BY BITESIZE WORDS Martina Murra
y NOMO X WHITE MAUSU THE IRISH BEEF BOOK TURNS TEN Fans of fiery bites take note… This month sees the advent of a flavoursome limited edition collab designed to set taste buds watering. Kevin Hughes of Nomo Ramen has been working with Katie Sanderson of White Mausu to launch a brace of special dishes, the first of which sees White Mausu’s new Smoky Chilli Oil paired with one of Nomo’s signature tares. The result is a delicious Smoky Chicken Karaage Mazemen featuring layer upon layer of umami richness, topped off with Nomo’s super crispy Chicken Karaage and house pickles. The second dish is an innovative Smoky Mayo Chicken Bao Bun with a lush mayo base made using White Mausu’s Smoky Chilli Oil, teamed with Nomo’s crunchy Chicken Karaage, then enveloped in a beautiful Bao Bun best described as ‘pillowy-soft’. Both are on the menu at Nomo Ramen until the end of November and look like offering some cracking sustenance during the current dip in temperatures. @nomo_ramen @whitemausu SLICE OF LIFE When well-travelled Emi Takakura returned to Ireland having tasted and tested her way across the food cultures of cities including Tokyo, Shanghai and New York, the ambitious entrepreneur set her sights on making her own definitive mark on the culinary scene here. Following on from the launch of Spooned, the award-winning artisan hot chocolate start-up she launched just two years ago, the Dublin woman is now focusing on developing a fresh, healthy take on frozen pizzas. Her new venture, Slice of Life, is set to deliver nourishing, high protein pizzas providing two of the recommended five a day, weighing in on average at 550 kcal for a generous 10 inches. The company is one of seven enterprises, including Zingibeer, Cream of The Crop, and Naked Bakes, which have recently garnered the support of the accelerator Food Works programme run by Bord Bia, Enterprise Ireland, and Teagasc. These Irish food and drink brands are very much rated as ‘ones to watch’, and we’re looking forward to making room in the freezer for Slice of Life when it launches in the coming months. sliceoflife.ie Aptly described as ‘a love letter to the craft of butchery’, The Irish Beef Book by fifthgeneration butcher Pat Whelan and food writer Katy McGuinness celebrates its tenth anniversary this year. To mark the occasion, Gill Books have issued a special reprint edition that sees proceeds going to two charities, The Capuchin Day Centre and Cork Penny Dinners. Long regarded as a solid reference point for cooks of all hues, The Irish Beef Book encompasses everything from a handy guide to choosing quality meat, to delicious recipes covering all aspects of nose-to-tail eating. The book is crammed with suggestions for consuming meat more sustainably, with a comprehensive set of recipes including tips for making the perfect Sunday roast, along with ideas for delicious accompaniments such as sauces and sides. The book also features the inclusion of lessfamiliar cuts, some of which have fallen out of favour over the years, with suggestions for great meals which offer particularly good value in these cash strapped times. The chosen charities can attest to the level of food poverty currently being experienced here, with Cork Penny Dinners providing 2,000 freshly made meals per week to those in need, while the Capuchin Day Centre is currently looking at increases of 17% on the 327,178 meals and food parcels they provided in 2022. Copies of the special limited edition of the classic cookbook are currently available at bookshops, Dunnes Stores and online, priced at €22.99. jameswhelanbutchers.com PEA SOUPER It’s the time of year when thoughts turn to homely soups as a means of getting some old school nutrition and nourishment into the system ahead of the traditional December splurge. Dee Laffan and Blanca Valencia literally wrote the book on this, and the knowledgeable co-authors will be serving up a lively lunchtime session as part of this year’s Dublin Book Festival, where they’ll be talking about some of their favourite soup recipes, many of which can be found amongst the pages of their popular cookbook. Their talk on Winter Feasts takes place in the appropriate surroundings of the Scullery at Farmleigh House and Estate on Saturday November 11th, 121pm. Tickets €8 from Eventbrite. dublinbookfestival. com WE’RE LOVIN... The gorgeous breakfast menu at The Farmhouse Café and Bakery. Fare includes fab fresh morning juices, Farmhouse Granola Bowls, and Free Range Eggs on Toast served scrambled or poached, on buttery Farmhouse toast, sprinkled with organic greens, herby oil, and a pot of homemade relish on the side… Well worth the trek to the Longmile Road. @farmhousecafedublin 38