FOOD NEWS

What to eat, where to go and who to know this season.

Restaurants with rooms, zero-waste spots and new foodie treats to try

UMAMI HIT

Although many might accuse us of blasphemy, we think Katie Sanderson’s White Mausu Cashew Crunch might be even better than her previous Peanut Rayu, with maple adding sweetness to the miso savoury base. Made in Dublin and devastatingly delicious, €6.99, whitemausu.com.

It’s all Greek

Fans of lively white wine, put down your Marlborough Sauv and reach instead for Greece, as their long overlooked terroir driven whites, in particular, are having a moment. Assyrtiko is the main varietal to look out for, especially any from Santorini for flinty, fruity vibes. And Dafni, an ancient Crete variety, is an aromatic white that tastes not unlike someone’s dipped some bay leaves in there. In a good way. Available from independent wine shops and on in-the-know menus.

TOP TABLE

Combine some of the most adept chefs in the city, in a modestly sized, well-appointed dining room; add a menu of small plates, housemade charcuterie, a plethora of local suppliers along with an offbeat wine list and an achingly hip playlist (and sound system); and you’ve created a recipe for the hottest restaurant in town. Book your table in Allta for 2020 now, if you can, allta.ie.

BULK UP

UPGRADE YOUR GROCERY SHOPPING WITH RATHMINES’ NEW ZERO-WASTE STORE, THE SOURCE BULK FOODS. FILL YOUR OWN CONTAINERS WITH EVERYTHING FROM GRAINS TO CLEANING PRODUCTS, NOT ONLY CUTTING DOWN ON PACKAGING WASTE, BUT ALSO ALLOWING YOU TO ONLY BUY THE QUANTITY YOU NEED. WIN-WIN, THESOURCEBULK FOODS.IE.