8 of Char’s Favourite Things in Dublin Lately

08

A New ‘Cookbook Club’ is Launching Today

Introducing… drumroll please… The Cookbook Club! This new clurb is a monthly shindig dedicated to celebrating the art of storytelling through food. Hosted by the one and only Mary Kilduff, the first soirée is set to take place in the swanky banquet hall of Camerino Bakery at the Irish Museum of Modern Art. Expect a carefully curated menu straight from the pages of the chosen cookbook, complete with tantalising dishes that’ll have you licking your lips in anticipation. Guests will get the chance to grill the authors with a saucy Q&A session and even get to take home a copy of the cookbook du jour as a tasty little souvenir. First up? None other than TV chef extraordinaire Kwanghi Chan and his bestselling cookbook, “WOK.” Tickets go on sale April 3.

07

Kai on Cherry Bombe

Kai queen Jess Murphy recently joined Cherry Bombe host and founder Kerry Diamond for a chat about all things food. They chat Kai’s foundations as a new opener during a recession, Jess’ work documenting the food stories of refugees to Ireland; and of course, being the proud owner of Ireland’s only Michelin Guide Green Star. And Jess also just happens to be great craic, so if you’ve yet to tune in to Cherry Bombe’s pod, this is the one to get you hooked.

06

Blasta Book Stickers

Everyone’s favourite little cookbook series Blasta Books has launched a new range of stickers. There’s one for each of the 12 Blasta Books that are available in stores and you can get any sticker you want on their website. Each is €3 and about the size of the palm of your hand. If your hands are the same size as mine anyway. They’re solid quality and as much fun as the illustrations themselves from artist Nicky Hooper. Go forth and have fun decorating your life with Blasta Books, cos we are loving having a go at it ourselves.

05

Whiplash

Whiplash Beer, of Blue Ghosts Pils fame, dropped an exclusive collaboration beer with Allta restaurant, led by Niall Davidson. As is the way, this is only the beginning of a series of beer and food collaborations slated for 2024. This collaboration stems from an alliance they forged in 2021. Allta’s neighbouring cocktail haunt Glovebox will feature a rotating selection of Whiplash signature brews alongside new, limited-edition releases. The first is Allta Dark Sour, brewed with barley and rye, then aged for three years in French cognac casks. Boasting a 5.7% ABV, this intricately-crafted beer presents robust oak and Cognac notes intertwined with hints of cherry and dark fruitcake, culminating in a tangy finish. You can also try it in Dublin 7’s Fidelity.

04

Ali Dunworth Has Written A Book On Pints

The most anticipated book of the year has been announced! The brilliant minds behind 9 Bean Rows are about to unleash a literary masterpiece that’s all about everyone’s favourite pastime: pints! “A Compendium of Irish Pints” by the one and only Ali Dunworth is set to take the world by storm. From airport pints to festival pints, this book dives deep into the heart and soul of Irish pub culture, exploring every frothy detail with wit and charm. Stephen Heffernan’s (Hephee) illustrations add an extra splash of flavour to this literary concoction. We literally can’t wait to tuck into this fermented barley juice come May 7!

03

Courgette Flower Season is Here

Ah, the arrival of spring heralds not just the blooming of flowers in gardens but also courgette flower season. For chefs and food enthusiasts alike, it’s an annual must! Tender and subtly sweet, with a hint of earthiness, courgette flowers lend themselves effortlessly to both savoury and sweet dishes. The best one I ever had was in Volpe Nera, and I’m about to make myself a rezzy there as soon as I see them land on the menu. If you find a spot with courgette flowers, be sure to get on top of it. Like a good Keat’s poem, it’s a reminder that the best things in life are often the simplest, the most fleeting, and the most delicious.

02

Happy’s x Crudo Reuben Bánh Mì

The Rueben Báhn Mì from Happy’s is a tantalising collision of cultures. A lovechild born of the unlikely union between the classic Reuben and the vibrant Vietnamese bánh mì. It’s a sandwich that defies tradition. While purists may raise an eyebrow at the audacity of such heresy, one bite is all it takes to convert even the staunchest of sceptics. Happy’s work their magic to make this harmonious blend of the familiar and the exotic. The brightness of the pickled vegetables balances the richness of the corned beef, while the creamy dressing provides a luxurious counterpoint to the fiery kick of the sriracha mayo. It pays homage to the past while boldly charting new territory, proving that this kind of boundary is meant to be pushed, not confined. While the Rueben Báhn Mì may not adhere to any strict definition of authenticity, it embodies something far more important: the spirit of innovation and the joy of discovery. It’s a sandwich that celebrates boundless possibilities. In the end, isn’t that what truly makes a sandwich great?

01

Bahay’s BuJo Collab

In honour of Filipino food month, Bahay and Bujo have dropped a limited-edition burger collab. Made up of a juicy double beef patty, smothered in fried mushroom and soy gravy, topped with gooey cheese, crispy baby gem lettuce, fried crispy onions, and a drizzle of peppercorn sauce—all sandwiched between two buns. Yep, the Pinoy classic has been given the Bahay treatment.

You can thank Jollibee, the Filipino fast-food legend, for making this dish a household name. But for Richie, it’s more of a nostalgic trip down memory lane. He fondly recalls his uncle whipping up this hearty comfort meal, and after a taste test during their Christmas trip back home, he knew it had to be our star special at BuJo.

Everyone who is up on the secret lives of chefs knows that Richie and Gráinne go back a long way and that both Bahay and Mae somewhat came out of a conversation over a battered sausage on a curb. Or at least according to lore. Since then, they have both become stalwart entities on the Dublin dining scene so this collab makes the most sense in all the land.

Elsewhere on Char: Women We Love for IWD