SE­LECT DUBLIN

The Irish Times - Friday - The Ticket - - SEVEN DAYS | EATING OUT - LM

BODY AND SOUL FOOD Body and Soul be­gins to­day, kick­ing off this year’s fes­ti­val sea­son with a bang… and a slurp, a crunch and a chew. There are some great food of­fer­ings this year, so we’ve rounded up some of the best foodie hap­pen­ings and re­fu­elling op­tions if you’re head­ing to Ballinlough Castle this week­end.

On the Wun­der­lust stage at 1pm on Sun­day,

will host a dis­cus­sion on “Feed­ing your Body & Soul”, look­ing at how we can be kind to our bod­ies through what and how we eat. Aoife will be joined by Anne Marie Downey and Claire Gar­diner of Kick­start (face­book.com/ kick­start­dublin), a pro­gramme that fo­cuses on how what we eat af­fects our moods, energy and health. Chefs David and Stephen Flynn from The Happy Pear (the­hap­py­pear.ie) will also join the dis­cus­sion with what they’ve learned from Happy Heart classes: crash cour­ses in how to get healthy through what you eat.

Another week­end-long event worth look­ing out for is the John and Sally McKenna of McKenna’s Guides are bring­ing a team to the fes­ti­val, in­clud­ing Caro­line Byrne of Euro-Toques, and Euro-Toques Young Chef-of-the-year Ian McHale, from Chap­ter One, to hunt down the best soul food on of­fer. Keep an eye out for them as they face the mam­moth task of test­ing the 45 or so food and drink ven­dors through­out the week­end. They will be award­ing a num­ber of awards, in­clud­ing The Judges Award (for great food), a Best Dressed Award (for the best-look­ing van or stall) and a Green Award (judged for the least en­vi­ron­men­tal im­pact). Fes­ti­val go­ers can also have their say. You can vote for the Soul Food Awards

wain

Aoife McEl-

Fes­ti­val Food Awards.

by tweet­ing your thoughts on the best food you try down there to @McKen­nasGuides with the hash­tag #bodysoul­food15.

As for what you’ll be eat­ing on site, the fes­ti­val ethos is to keep food or­ganic, fair trade, lo­cally sourced and un­pro­cessed where pos­si­ble. So the only thing that will be chip­per at the food stalls will be the staff…

For that head-clear­ing, belly-prep­ping break­fast fix, there are cold-pressed juices from Their Su­per­green juice (kales, spinach, pars­ley, cu­cum­ber, cel­ery, ap­ple, pear, le­mon and ginger) is crammed with an­tiox­i­dents and will help even the most per­sis­tent hang­over. Here at The Ticket, we sub­scribe to the ba­con butty/ sausage sambo school of fes­ti­val break­fast, so a trip to

for a break­fast bap is a good idea – they’re serv­ing them stuffed with ba­con, sausage, pud­ding and rel­ish. There are loads of cof­fee op­tions (all Fair­trade),

Sprout & Co.

The Mar­ket Burger

The Long Dock is a gem at the heart of Loop Head and the per­fect stop­ping-off point en route to climb the light­house over Clare’s spec­tac­u­lar cliffs. As you’d hope in this part of the world (but not al­ways find), the seafood se­lec­tion is spec­tac­u­lar.

One a re­cent visit we got stuck into a mas­sive bowl of mus­sels in a de­li­cious wine and gar­lic sauce (¤9.95); great, meaty crab claws (¤13.95); a surf and turf that de­liv­ered loads of flavour and great value

in­clud­ing

The Brew Crew, Lit­tle Ras­cal Brunels

and (who will be serv­ing iced frappes if the weather does as it prom­ises and Sun­day is a scorcher).

Later in the day, or night, there’s a wide va­ri­ety of fresh op­tions and a rel­a­tively healthy line-up in terms of fes­ti­val food. The ubiq­ui­tous falafel will make an ap­pear­ance at a num­ber of stalls. You can get tra­di­tional Pales­tinian falafel at Hers come wrapped with hum­mus, tab­bouleh, red cab­bage, toma­toes, hot sauce and pick­les. You can also add slices of chewy grilled hal­loumi cheese.

Or try the (you can’t miss it, it’s in a dou­ble decker bus), which serves falafel in a wrap with leaves, tomato, pep­pers, hum­mus, pars­ley and a rather ques­tion­able dol­lop of sweet chilli sauce (you can ask for it with­out this).

Speak­ing of buses, the guys from the (of Bernard Shaw fame) will be at the fes­ti­val, pizza ovens at the

Suha’s blue falafel stand.

at ¤19.95; and a rich, creamy seafood pie hid­ing be­neath a pil­lowy mash top (¤14.95).

The daily spe­cials are much more ad­ven­tur­ous than we were on this visit. The cosy bar set­ting and roar­ing fire was the per­fect an­ti­dote to one of those early sum­mer days that de­liv­ered all four sea­sons in one. This is one worth mak­ing a lengthy de­tour for.

HA NOI-HA NOI

Eco Bus Café,

Big Blue Bus

101-102 Capel street, Dublin 1, 01-878 8798, face­book.com/ hanoidublin ¤ This new Viet­namese res­tau­rant on the top of – where else? – Capel Street es­chews the ready, to dish out their great thin-crusted piz­zas, in­clud­ing the Molly Malone (fresh buf­falo moz­zarella, tomato, oregano and basil) and the Bus Bianca (sun dried toma­toes, parme­san, parma, rocket and buf­falo moz­zarella).

One of our favourite fes­ti­val din­ners – if you can stand the queue – comes from

whose pies with mash, mushy peas and gravy will fill you for the night. We like the Mata­dor (beef steak, chorizo, olive and but­ter bean) or for vege­tar­i­ans, the Heidi is great, stuffed with gooey goats cheese, sweet potato, spinach and red onion.

is another fa­mil­iar sight at fes­ti­vals and can be re­lied upon for mas­sive por­tions of Thai favourites, such as peanutty pad Thai rice noo­dles, creamy Mas­saman curry or spicy green chicken curry. The heat is also high at

where a Ker­alan co­counut curry and naan is a great Sun­day af­ter­noon lunch with a beer. Or for some­thing even spicier, the does

ter,

Kanum

Kitchen,

look and feel of its neigh­bour­ing Asian restau­rants. In­stead, it looks like a mix of New York loft (ex­posed brick­work ev­ery­where), Ge­or­gian Dublin (high ceil­ings with or­nate cov­ing and roses) and Tiki hut (with its bam­boo bar and bright gold dec­o­ra­tions and trin­kets).

Once your senses have re­cov­ered from the dé­cor, this is an in­cred­i­bly friendly place, with at­ten­tive Viet­namese staff. The menu is lengthy, with dishes ar­ranged by style rather than strict starters and mains. There are many fa­mil­iar dishes, such as pho, the ubiq­ui­tous Viet­namese rice noo­dle soup, thin Viet­namese crepes and banh mi (the French-in­flu­enced pork baguettes with salad).

Piem­i­nis-

Ker­ala

Wing Bar

lip-tin­gling buf­falo wings (think the best of Frank’s sauce, but in a field) and de­cent skinny fries. There’s one of the best se­lec­tions around for vege­tar­i­ans and ve­g­ans, with

and out sal­ads and wraps,

do roasted baby pota­toes, served as Patatas Bravas and other veg­gie of­fer­ings (they also do meaty chorizo and roast red pep­per ones for car­ni­vores).

For dessert, try some freshly made chur­ros - the mor­eish Span­ish dough­nuts with cho­co­late sauce - from

or there are hand­made ice creams from

in Wick­low – we’ve got our eye on their tiramisu flavour.

And fi­nally, to add some crunch to your week­end, keep an eye out for who will be serv­ing up nos­tal­gic crisp sand­wiches on site through­out the week­end.

Af­ter that, you’ll need to do some se­ri­ous danc­ing to work it all off.

Pear

Fries

Chur­ros,

hill Farm

King Crisps

– Rachel Collins

Sum­mer rolls (¤4.20), the fresher, health­ier sib­ling of spring rolls, come in pairs, served cold with pork, prawn, rice noo­dles, herbs and cu­cum­ber wrapped tightly in a soft rice pa­per roll and served with a spicy sa­tay dip­ping sauce - like an ex­plo­sion of sum­mer in your mouth. There’s also a veg­e­tar­ian ver­sion of these rolls, which are good value at ¤3.50.

A Hanoi plat­ter for one (¤7.80) in­cludes one of the sum­mer rolls, plus two spring rolls filled with pork, prawn and crab – the Viet­namese ones are crispier than their Chi­nese coun­ter­part – and a fat crab claw sur­rounded by a minced crab and prawn stuff­ing and fried.

The only dud of the smaller

Body & Soul, Ballinlough Castle,

Co West­meath

The Happy The Fat Wrap

Home

dol­ing

An­gel

Golden-

plates are the steamed rice rolls (¤6.50), thin rolls with just a scrap­ing of minced pork and mush­room, that have been steamed into a gluti­nous mush and served with “Viet­namese pate”, which turns out to be large, thin slices of sausage.

Bet­ter was the Hanoi turmeric fish fil­let (¤13.90) which is elab­o­rately mixed in a siz­zling pot at your ta­ble to in­cor­po­rate veg­eta­bles, fresh herbs, peanuts and rice noo­dles. Although it be­came quite oily, the flavour of the fish (hake ) was good. A fresh crab meat salad stir fried with barely-there ver­mi­celli rice noo­dles (¤9.50) was again a lit­tle heavy on oil, but was full of good, fresh crab, crunchy bok choi and herbs. There are a num­ber of Bún soups - spicy,

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