Breakfast bar
Temple Bar Food Market celebrates its 18th birthday next Saturday – an auspicious date too for young food entrepreneurs Liadain Kaminska and Sarah McNally, who will launch The Market Kitchen at the Dublin city centre market. They plan to serve breakfast and lunch using only ingredients purchased that morning from vendors at the market.
Initially The Market Kitchen will be a monthly pop-up. Next year it will open every Saturday. You’ll find the girls and their kitchen between the Broughgammon Butchers and Healy’s Farm stalls.
Hot stuff
Quinola Mothergrain Kids is a range of microwave meals designed for children between three and 11 years made with the super-grain quinoa. It is grown organically in Peru by the Cabana Farming Co-operative for the Quinola Mothergrain company, set up in Paris in 2011 by James Livingstone-Wallace, a descendant of explorer David Livingstone. There is a Mediterranean variety with tomato, courgette and carrot, Tex Mex with kidney beans, sweetcorn and tomato, and Thai with coconut milk. The packets cost €2.49. See quinola.com for stockists.
Dawn chorus
The Boyne Valley Food Series is a programme of events aimed at highlighting the produce, and the people behind it, in this fertile food hub. Next up is one for early birds – a dawn chorus and Meath artisan producers’ breakfast at the farm that produces Newgrange Gold rapeseed and camelina oils in Slane next Sunday. Birdwatch Meath will be on hand to identify the performers and after the 4am start a cooked breakfast will be most welcome. This event is free. See boynevalleyfoodseries.ie.
Dine in Dalkey
Irish Bake Off finalist and chemistry lecturer Maryanne Dalton and PR executive and former professional violinist Gemma Cullen have joined forces to launch Dine, a food company based at The Tramyard in Dalkey, Co Dublin. They make a range of baked goods and tasty things in jars and tubs. Killiney wild garlic pesto (€5.95) is a big seller and, like all of their pesto range, it is made with sunflower seeds rather than pinenuts, so it can be eaten by those with nut allergies.
Their chicken liver pate with Jameson whiskey (€5.95) is so popular customers pre-order it. They also make smoked salmon and raspberry pate (€5.95). The berries pop up again in their dark chocolate, raspberry and chilli sauce (€6.95) and raspberry and pink peppercorn dressing (€6.75). Dine at The Tramyard is open Saturdays (10am-5pm) with the Tramyard market, most Sundays and Bank Holiday Mondays (noon-4pm). They will also make and bake to order. See facebook.com/DineAt.
