Jan Bitesize: Juices, Meats, Fermentation & The Year of the Rooster

Posted January 3, 2017 in Food & Drink Features

BIMM January 2018
Bello Bar

Green Beards

Juices, soups and smoothies are very much in vogue this month as many of us focus on clearing the cobwebs and gearing up for the year ahead. Music no doubt to the ears of Ray O’Hara and Kevin Johnstone, who co-founded Green Beards to offer a delicious way of integrating plant based health into a busy lifestyle.


Dubliners in search of a daily boost can avail of wheatgrass shots, freshly made juices and cacao energy balls at Green Beards in Dunville Avenue, Ranelagh and at their recently opened second store in Donnybrook. They deliver too. For more see greenbeards.ie


The Avoca Butcher



Avoca has come a long way from its humble hand-weaving origins almost three centuries ago and their latest initiative at Salt in Monkstown Food Market sees the Wicklow based weavers turning their hands to offerings of a more meaty kind. The Avoca Butcher offers an extensive range of meats hand selected by Avoca’s master butcher James Kenny. In addition to a full range of prime cuts, the butchery also stocks a diverse selection of wild Irish game sourced from Ireland’s artisan, organic and free-range meat producers. avoca.com


The Cultured Club: Fabulously Funky Fermentation Recipes


Mindful eating and a continued interest in fermentation, two longstanding ideas that coincide with modern concerns about conscious consumerism, continue to feature on the list of food trends for the year ahead. For those interested in learning more about both, The Cultured Club by Dearbhla Reynolds, makes for an interesting and insightful read. Old school cookery meets radical home economics across pages crammed with easy to follow recipes. Who knew fermentation could be so funky?


Dublin Chinese New Year


With one New Year celebration just over, another gets underway as the tenth Dublin Spring Festival celebrates Sino-Hibernian culture in all its forms. Ushering in the year of the Fire Rooster this year’s programme is themed around “Fanning out with brilliance”. With plenty to enjoy from a culinary perspective, this year’s highlights include a traditional Chinese tea ceremony and a cookery demonstration courtesy of chef Kwanghi Chan at Cooks Academy. The Dublin Chinese New Year Festival runs from Saturday January 28th to Sunday February 12th. For more see www.dublinchinesenewyear.com

Words: Martina Murray



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