Ask the experts

OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, INCLUDING WHERE TO EAT IN CORK AND HOW TO USE THE HERB BLEND DUKKAH

THE EXPERTS

I’m visiting Cork. Where should I eat?

Pól Ó Conghaile: Cork is home to a tangle of streets, lanes and quays full of markets, cafes, pubs and restaurants — and a food culture that feels a step ahead of Dublin and Belfast. The city draws from Ireland’s fishing villages, farms and artisan producers, while outdoor dining came to the fore on pedestrianised Princes Street during the pandemic.

Start with a wander through the indoor English Market. Pick and mix as you go, or tuck into a market lunch at the Farmgate Café (farmgatecork.ie) above the stalls. From local tripe to lamb stew and smoked haddock fishcakes, the menu is hearty yet stylish.

Many of Cork’s restaurants are independently owned. Lots do walk-ins, but book ahead for Denis Cotter’s Café Paradiso (paradiso.restaurant), a vegetarian haven where small plates may include roast aubergine with black garlic rayu and crispy shallots, and parsnip risotto with orange-glazed oyster mushrooms. Takashi Miyazaki’s Michelinstarred Ichigo Ichie (ichigoichie.ie) is another fine dining tip, with Irish seafood put through the filters of Japanese tradition and technique.

Finally, Elbow Lane (elbowlane.ie) is a gritty and gorgeous pit-stop serving its own craft beers alongside deliciously smoked savouries — think rib-eyes lavished with smoked butter or woodgrilled fish and veg.

Can you recommend a few ways of using dukkah?

Shahir Massoud: A spice drawer must-have, dukkah is a dynamic mixture of nuts, seeds and dried herbs, which has its roots in Egypt. Various versions can be found in Middle Eastern speciality stores, but the traditional mix usually combines hazelnuts, cumin, coriander, sesame seeds and dried mint — offering a balance of herbaceous, nutty and fragrant flavours.

You can play around with different combinations of ingredients to create your own blend, tailored to your personal taste and favourite dishes. Try using different dried herbs such as parsley, for example, or nuts such as almonds, cashews and macadamias, and spices like sumac, anise and black pepper.

In its classic form, dukkah is a wonderful addition to olive oil — which makes a great dip for fresh pitta bread — but it’s very versatile. Try it with ubiquitous dishes that could use a little livening up: scrambled eggs, salads, baked white fish, roasted carrots and even whipped goat’s cheese. They’re really enhanced by a sprinkling of dukkah, with its earthy crunch. Be