Tag: Food

  • Meal Inspo and Eating Habits: 62% of Irish People are overweight or obese

    Meal Inspo and Eating Habits: 62% of Irish People are overweight or obese

    In 2017, Health Ireland (HI) conducted one of the largest social surveys in Ireland in recent years. They looked at general health and health behaviour. In their findings, they discovered that 62 percent of people are overweight or obese. To add to these shocking figures, only 49 percent of people who are obese or overweight are trying to lose weight.

    In today’s modern society, convenience food is needed due to the fact that everyone is too busy to cook. But at what point does this become too much? Only over a third of Irish people, 37 percent, admitted they eat their five portions of fruit and vegetables daily.  

    We spoke to Sorcha Hanway, the founder behind the healthy, wholesome and aesthetically gorgeous Instagram page @my_happy_plate_ which encourages people to get back in the kitchen and fall in love again with cooking.

    Where did it all begin?

    “I thought that the way to lose weight was to eat really clean and only eat steak, turkey burgers, broccoli and rice. I didn’t understand that healthy food could be tasty. I just started cooking and experimenting and it became so much fun. The more I cooked, the more experience I got, the more creative I became. Then it became a challenge how can I make something yum or how can I use something that was going off so I can eliminate waste.”

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    Why did you set up the page?

    “I didn’t want to share it on my own page anymore but I didn’t want to make a food page. I felt I didn’t have the confidence but then one day I just thought I’d do it. I got great feedback and it just encouraged me to keep going. Knowing I had an audience and knowing how demanding Instagram is, it just encouraged me to cook loads.”

    What are the benefits of @my_happy_plate_ for you personally?

    It’s such a hobby for me like such an outlet. When I am cooking in the kitchen it’s like I go into a state of flow. I am so mindful in the kitchen. It’s like a form of meditation for me, it totally gets rid of anxiety. It’s so easy and healthy to do knowing you’re saving money and not eating badly.”

    Where did you get the inspiration for @my_happy_plate_ ?

    “I was inspired by the Body Coach because I liked to do things quickish and each meal I made had me buzzing to do something new. I always had cooking on my mind and how I could turn an everyday item into something different and inventive. It was a game of unlocking whopper taste. A collection of Instagram pages helped me conceptualise dishes and my general knowledge and flair for cooking.”

    Have you had any cooking disasters?

    “I tried blending beetroot into pancake mix to make it pink and it was so horrible I wanted to cry. So it’s all about experimentation but you won’t discover whopper stuff unless you are bold.”

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    What do you think about modern-day eating habits?

    “I think with modern-day eating habits, people are in a very fixed mindset. They don’t realise that eating healthy isn’t that hard and once you make the transition, after a few days it becomes like the bible. Just like anything the more you practice the better you get at it. Once you start seeing how much you save money and how much better you feel, how you can jump out of bed, how much energy you have, you feel so much better.”

    What steps do you think people can take to change their eating habits?

    “Change their mindset. You know it’s not expensive to eat healthy, everything I make is easy, it’s not hard.  Get a cookbook, an easy one like Lean in 15 by The Body Coach and just practice, practice, practice. If you’re picky, try have open mind.”

    What tips would you recommend?

    “Oh, definitely spices. I cook with spices every day. They transform a meal. You can turn a plate of veg to a plate of yumminess by making them spicy. Also if you want to eat healthy to lose weight, get tupperware, batch cook something and put it in the freezer and then you don’t have to worry for the rest of the week.”

    Check out Sorcha’s Instagram page here for meal inspiration.

  • Dublin restaurant closes due to ‘filthy’ conditions

    Dublin restaurant closes due to ‘filthy’ conditions

    According to figures released by the HSE, Dublin has seen the most restaurant closures so far in 2017.

    Dublin accounted for 44 percent of the total closures in Ireland so far. Following Dublin is Donegal and Cork, each accounting for three percent of the closures.

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    The lowest amount of closures took place in Laois, Kildare, Longford and Wicklow, with each of these counties only having one food establishment closed.

    There have been no closures recorded as of yet in counties Carlow, Cavan, Clare, Galway, Kerry, Kilkenny, Leitrim, Mayo, Monaghan, Offaly, Roscommon, and Waterford.

    Punjab Pantry is one of the many food establishments that have been closed this year due to breaches of food safety legislation.

    Punjab Pantry, with an address of 39 Richmond Street South, Dublin 2, was closed in February this year by an environmental health officer working with the HSE.

    Documents released by the HSE have revealed the reasoning behind the restaurant’s closure, with many legislation breaches being documented.

    The environmental health officer recorded approximately 90 to 100 rodent droppings at the back entrance to the premises, as a result of the back door not being adequately pest proofed. A large hole was noted around the pipework at the back entrance also, giving access to the rodents.

    Poor temperature control was also noted on the premises with chicken and garlic mayonnaise being stored at the wrong temperatures.

    Drainage facilities did not meet the requirements of legislation either. The equipment sink in the kitchen was not connected to the drainage system and the wash hand basin in the basement kitchen was blocked.

    The equipment and food preparation surfaces were also a cause for concern, with rust found on the interior of the cooking equipment and dirt, food particles, human hair and debris noted on food preparation surfaces and equipment.

    According to the HSE report, the conditions of the restaurant were ‘filthy’.

    By Nicole McNelis

  • A passion 4 food and a passion for home

    A passion 4 food and a passion for home

    James Carroll visits Passion 4 Food to sample the authentic food and learn about the international crossfire affecting Kurdistan.

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  • Behind the kitchen door: the realities of working in the food industry

    Behind the kitchen door: the realities of working in the food industry

    The restaurant trade in Ireland has been booming in recent times, but as Gary Ibbotson explores, it’s not as glamorous for the workers making it happen.

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  • You are what you eat: can your diet cure your cancer?

    You are what you eat: can your diet cure your cancer?

     

    With so-called superfoods and organic diets being marketed as disease-preventing, Aoife Loughnane asks if changing your diet can save your life?

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  • Are we are all caving in to the pressure of #healthyeating?

    Are we are all caving in to the pressure of #healthyeating?

    As the business of “eat clean” grows on social media, Aoife Loughnane asks if our ideas of healthy nutrition are being influenced by what we see online.

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  • New Magic Menu at Abrakebabra

    New Magic Menu at Abrakebabra

    Abrakebabra recently celebrated the launch of their brand new #NextGenAbra magic menu, as well as a complete overhaul of their thirty restaurants nationwide.

    Abrakebabra is a 100% Irish owned fast-food franchise; with the original eatery opening in Rathmines in Dublin in 1982. The food chain is perhaps best known for their Doner kebabs – a popular choice for late night revellers in the city.

    Guests at the Dame Street venue were treated to the new magic menu as well as an intimate experience with magic man Keith Barry. Abrakebabra have added a speciality chicken club and have upgraded their Abra-burger with 100% Irish prime beef. Delicious pulled pork and crunchy falafel with hummus have also been added. This is your place if you love loaded fries, loaded chicken baguettes and big portions.

    The re-branding has come following the need to keep up-to-speed with changes in the fast-food industry and the needs to meet consumer demands. The make-over includes comfortable seating and sharing tables, as well as environmentally friendly ‘to-go’ packaging; showcasing a bold new look for the brand.

    Adam Beere is Senior Brand Manager for Abrakebabra. He expressed his delight at the changes:

    “Abrakebabra has been a cultural food institution among Irish clubbers and pub-goers since it opened 33 years ago and we’re proud to offer the best quality, most mouth-watering fast-food to these customers. However we felt the time was right to build on that success by introducing a reinvigorated menu and contemporary store design that will appeal to a new wave of Irish customers across Ireland.

    “The menu has been designed to not only offer our world-class food options, but also provide healthier lunch-fuel and family dinner options. We feel confident that new and existing customers will appreciate our tastiest food to date, fresh look, excellent value and convenient service,” he added.

    For more information or to find your nearest Abrakebabra visit Abrakebabra.com

     

     

  • Craving Irish treats when living abroad? Now there’s a solution!

    Craving Irish treats when living abroad? Now there’s a solution!

    A new website has recently been launched … and for any Irish person living abroad, it can be the closest thing to doing your food shop at home.

    A Slice of Home sends Irish treats to people all over the world so you can either surprise a friend with their favourite Cadbury bar abroad, or stock up on some Barry’s Tea for yourself if you can’t stand the tea where you’re living.

    The website has a wide selection of Cadbury chocolate, Tayto and King Crisps, as well as Lyons and Barry’s Tea. And of course, they’re all big sized versions to last the typical Irish person a while.

    All the delivery prices are set by the An Post postal service and the website guarantee that they do not gain profit from the delivery end of things as they believe it can be expensive enough.

    So if you’re looking to buy some Irish treats for that homesick friend of yours, check out the website here.

    We here at The City took to the corridors of Dublin Institute of Technology to see what food some of the students missed most when they were living abroad.

    Also, check out The City’s interview with A Slice of Home founder here.

    You can follow Rachael on Twitter @rachieobrien.

    By Rachael O’Brien and Ronan Smyth

     

  • The Meeting House launch their new brunch menu

    The Meeting House launch their new brunch menu

    Appetites were thoroughly pleased at The Meeting House this week where special guests were invited to celebrate the launch of their new Burmese brunch menu.

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    The Meeting House is a contemporary eatery situated in the heart of the city in Dublin’s cultural quarter.

    This quirky gem is relatively new and is home to popular club night ‘Church’. Upon arrival the atmosphere was evident: music was provided by the beautiful and talented Jess Kav who provided soulful tunes for the already packed venue, while the staff prepared endless amounts of delicious cocktails.

    What caught my eye first was the brilliant décor: beautiful art adorned the walls, and even individual chairs and tables had original pieces of art painted onto them – definitely a thumbs up from me.

    The entire ground floor was packed with guests who included Louise McSharry, Nirina Plunkett of Killer Fashion, Eric Davidson of District Mag and Leanne Woodfull of Thunder & Threads.

    The event kicked off with fresh juices, bespoke salads and a special ‘breakfast cocktail’ (which included an unusual blend of gin and marmalade – but was devilishly delicious nonetheless)

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    While food was being prepared, an accommodating member of staff delivered cocktails to each guest; explaining the intricate list of ingredients and concept behind the drink.

    My favourite was the vodka, milk and banana combo which was smooth, light and full of flavour.

    My favourite dish of the day was the glazed pork belly. Smoky and crispy pork lay sandwiched in-between a steamed coconut bun and a delicate soft-poached duck egg, teamed with special TMH smoked Hollandaise sauce. It was a tasty and authentic twist on a classic dish and I would definitely go back for this dish alone.

    I was really impressed by the quality of the food versus the price of the food. Dishes are priced at €9.99 and are designed to share with friends. I often find myself paying more than I should for basic meals that are just ‘okay’ in terms of standard, but I found that TMH delivered with their food, drinks, and enjoyable atmosphere.

    The new Burmese Brunch is now available every Saturday and Sunday from noon.

    You can book a table at TMH via their website at themeetinghusedublin.com, or connect with them on Twitter @meetinghousedub .

  • A catch up with Phil Costello of Aungier Danger

    A catch up with Phil Costello of Aungier Danger

    Aungier Danger, the new doughnut shop on Aungier Street, has had people queuing down the streets for one of their unusual doughnuts since opening last week. With brilliant names like ‘Banoffee Autopsy’ and ‘The Crime Scene’, there’s something for everyone.

    The City’s Rachael O’ Brien caught up with Aungier Danger owner, Phil Costello, to hear all about their first week in business.

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    What is the unique idea behind Aungier Danger?

    “I come from a musical background; I like having a good time and I love real American doughnuts so I tried to combine a cool place with cool doughnuts and cool music. Really good coffee was important to that too, so I tried to strike a balance between all these things.

    “For the name of the shop, I was sitting in a pub with a friend one night and I was trying to think of something. I read something on Facebook with the hashtag ‘Stranger Danger’, and I was in the process of thinking of something that worked with Aungier and it clicked.

    “I was going for the whole Brooklyn urban vibe, so it made sense to have some sort of danger attitude for the doughnuts as well, so I started thinking of crime scenes, gunshots and autopsies. We’re just having fun with the names and there’s more on the way.”

    How was your first week of business?

    “Unbelievable! We never anticipated the volume of people that came after the Lovin’ Dublin blog wrote about us the night before we opened. It was great.

    “Last Thursday morning, we opened at half seven, and there was a queue outside the door. We were sold out of 200 doughnuts in 15 minutes and we had a one per person policy that day. It was crazy.”

    After queues out the door in its first week, do you think it will quieten down or will the hype remain?

    “I think anywhere has a hype and a buzz at the start. I hope it doesn’t die down, but ultimately like anywhere, places do go quiet. But I believe if we keep doing what we’re doing, we’ll do well. People are coming in to get doughnuts every day to bring to the office for example.”

    What are your plans for the future?

    “I’m in the process of possibly looking for another place, as soon as the end of this year maybe or early next year. Somewhere bigger that can take a higher production scale, because I have had places emailing me asking for a regular supply of doughnuts so somewhat of a wholesale thing.”

    Which are you favourite doughnuts?

    “I’ve got two favourites – The Crime Scene and the Dublin Death-Trap. The Crime Scene is the red velvet one with cream cheese filling and strawberry icing. The Dublin Death-Trap is our take on the Boston cream, but with our own vanilla flavoured custard. The rest are all great too, but they’re my babies.”

    To find out more and keep up to date with Aungier Danger, check out their Facebook page.

    Follow Rachael O’ Brien on Twitter at @rachieobrien