If you have ever thought of snooping on my laptop (I do computer science, don’t even try), you wouldn’t really find much. However, little do you know, hidden away in a closed group of tabs lies a concerningly large collection …
Food & Drink
Behind the Screen with EAT DRINK DUB
Ella-Bleu Kiely speaks with owner of the EAT DRINK DUB Instagram account Claudia Surya
You’re in a city. You’re looking for tasty, trendy and affordable places to eat. Where does one’s research begin? Instagram of course. We are living in an age of reels showcasing quick and easy recipes, newly opened food joints and …
Engineering the perfect dish in a student kitchen
Maïlé Monteiro spends a gourmet evening with @attie_cooks
Making your own meals as a student can be rough. A typical evening in my flat usually goes like this: after a long day on campus, I pick up some vegetables for dinner to pair with that tofu in the …
Are faraway hills greener?
Eoghan Conway reviews the vegan and vegetarian dining institution that is Glas
I’ve always been somewhat of a carnivore. Vegetables were reserved as a side dish, the supporting acts to the main feast. If I was to condense my culinary caveats down to two words, they would be carveries and cream. My …
Out of the frying pan and into the bedroom
Maïlé Monteiro explores sex symbols found in the culinary arts
Have you ever been in the midst of a sweaty, late-night booty call and thought “I’m dying for a pain au chocolat”? Throughout my teenage-to-adult life, sex and food have always competed to be at the forefront of my desires, …
Quick and easy tomato and aubergine pasta
David Wolfe gets freaky in the kitchen
Ingredients:
– 1 aubergine
– 1 onion
– 2-3 cloves of garlic
– 227g tin of finely chopped tomatoes
– 100ml cream (optional but delicious)
– 250g of your favourite pasta shape (penne supremacy)
– Tomato paste
– Some butter …
Storm warning – the Dublin restaurant scene
Eoghan Conway considers the future of the Dublin restaurant and hospitality sector
Storms are like baking bread: they’re in need of a specific set of ingredients and the necessary atmospheric conditions. Yet the recipe for this storm isn’t an appetising one. Bread flour takes the form of staffing shortages, rising agents are …
Perks of Pret?
Java Reviewz and Eoghan Conway ponder whether or not the arrival of Pret is positive news for the Irish coffee scene
Coffee. It plays a different role in everyone’s lives. For some, that shot of espresso is merely a kick-start to the day, a medicine they cannot function without. For others, it’s part of their routine, grabbing a latte or cappuccino …
When did sauce become saucy?
Eoghan Conway examines the sexually charged language that troubles food
Food is fundamental. Food writing, however, is not. It’s lavish, embellished and ostentatious. Eating is essential. Reading notes about the umami taste of mushrooms on the other hand, is not so essential. Regardless, food writing sells. The dusty cookbooks and …
What’s brewing in Tapped?
Join Eoghan Conway as he checks out the newly reopened bar, Tapped, on Nassau Street
An ever-popular haunt for Trinity students, The Porterhouse Central Bar recently reopened under the new name Tapped. The revamped bar makes its return with a new interior, facade, ethos and exhaustive drinks list. Tapped is situated a mere 90 metres …