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Cocktails and bar bites in Dublin city centre

Dublin and cocktails are in the honeymoon phase of their relationship. It’s all ‘no you hang up, no you hang up’ and cocktail lovers are making the most of every last Whiskey soured matcha mojito grenadine gimlet golden-flaked minute of it. It’s not that long ago when the sexiest cocktail you could get (read: afford) was a mix of long life cranberry juice, a thimble of turpentine flavour vodka and a splatter of nasty orange juice, stirred and sold as the most exotic thing we’d ever tasted. But those were our Singapore sling salad days. Now it’s all fresh fruit, ice bombs, posh herbs and spices, homemade syrups and Ferran Adria style mixology taking over the best cocktail bars. And Amen to that. I’m yet to be convinced about the trend of matching food with cocktails, but I’m all for delicious, good value bites to go along with them. Here are some spots in the city centre that are doing just that. The Meeting House The Zombie cocktail at The Meeting House is one of my favourite cocktails in Dublin …

The Donegal News features The Mc Bride Guide

I was humbled and honoured by today’s piece about The Mc Bride Guide in The Donegal News. There is something about being from Donegal that only other Donegal people know about it, it’s in your heart wherever you might travel. I’m really looking forward to featuring more of its special people and places on the site. Mo mhíle buíochas, Caitríona x   BY CATHERINE COOK A PASSION for food and the pursuit of the best of what Ireland has to offer has led one Gweedore woman to create a definitive guide to the finer things in life. Caitríona McBride was born in Crolly but grew up in The Rosses. Now she is based in Ballsbridge, Dublin but makes regular visits home. This week she spoke to the Donegal News about how her previous work as a journalist, TV producer and cheese monger have enabled her to launch a new website – The McBride Guide. “I had qualified as a journalist in 2006, having spent four years at DCU. I freelanced for a lot of Irish …

The eyes have it – some of my favourite eye creams

We brush our teeth, we comb our hair, we check Twitter and Facebook as morning and nightly rituals, but are we always good enough at putting on eye cream? It’s the most delicate and thinnest skin on our face, and absolutely unforgiving when it comes to ageing. I’m far from perfect when it comes to remembering to use it daily, but it does make a difference when I do remember. HOW TO USE Applying and storing anti-wrinkle creams is important too. Always keep it in cool, dry place (some people like to keep them in the fridge) and apply by dabbing a small amount of cream under the eye and along the contour of the eye bone. I use my baby or ring finger to apply as it’s less pressure, and pat the cream rather than dab on the inner corner of the eye towards the outer corner, working up to the brows. Our eyes are the window to the soul, so let’s keep our souls looking bright and shiny. Here are some of my …

A kiss is just a kiss?

Cher told us that it’s in his kiss and she’s right. Relationships can begin and end with a kiss, and it can be the absolute clincher in the barometer of pursuing a romance. There are the good, the bad, the froggy, the adverts for washing machines and the downright wonderful on the scale of kissing glory, and they all mean something. Are we all born good or bad kissers? Can you improve? Why does it work with one person and go so badly wrong with the other person? Perhaps it’s all just a little luck and a lot of chemistry.   Here are some of the most important kisses I think you can have……… The knee buckler I was 30 before I experienced what this truly was. All the spotlights on the stage for that particular kiss placed their passionate fix on us on a cold evening in Dublin city. Our worlds collided like romantically dysfunctioning bumping cars, knowing and unknowing what might lie ahead. It was as if he was put on earth for …

The perfect korma – a recipe by Sunil Ghai

Sunil Ghai is Ireland’s most renowned Indian chef and if you’ve visited his restaurant Ananda in Dundrum, Dublin, you’ll know why. He was born in Gwalior in central India and joined the Jaipur group in Ireland in 2001. He designed the menu for Ananda with Michelin star chef Atul Kochhar, creating an exciting harmony of traditional recipes and flavours while incorporating some delicate Irish influences like the Goats cheese Tikki with St. Tola cheese from Co. Clare. It’s a triumphant example of how to respect where you’ve come from, while using the best bounty from your new home. Here he shares his recipe for the perfect chicken korma with a hint of lavender: Korma by Sunil Ghai Ingredients   Chicken supremes/breasts diced     450 gms For the marination 1tsp salt ​ ½ tsp​ cardamom powder 200ml buttermilk a few seeds of lavender Ingredients for korma sauce 250g/10oz onion ​​​ 120g/5oz cashew nuts ​​(soaked) 80g/3oz melon seeds ​​(soaked) 2 green chillies ​​​ 2-3 garlic cloves, peeled and crushed ​​​​ 6-7 cardamom pods ​​​ ½ tsp fennel seeds …