Five Tipperary ice cream spots to hit during weekend heatwave
Grogans of Cashel
Grogan's Café and Ice Cream Parlour in Cashel offers a large deli range, fine barista coffee, and artisan ice creams. If it's a 99 or a few scoops in a tub with a big selection of flavours, check out Grogan's. It's also a great spot to sit outside and do some people watching in Lower Gate with outdoor seating nicely shaded under an awning.
Cibo Fresco in Clonmel
Italians know how to do ice cream better than anyone on the planet. At Cibo Fresco, tucked away in 31 Mitchell Street, Oldbridge, Clonmel, diners can tuck into desserts of the day, served up with chocolate.
Up Eats Café in Nenagh
Located at 16 Silver Street, Nenagh, Up Eats Café serves healthy breakfasts, lunch and coffee. Who doesn't love a dessert though? Check out the cheese cake and ice cream here for some fine dining in the sun.
Le P'tit Cafe and Bistro in Thurles
Step inside this charming establishment on Old Baker Street, adorned with rustic décor and bask in the aroma of freshly-brewed coffee and tantalising aromas wafting from the kitchen. Enjoy your dessert in an outdoor seating area as if you were in Paris.
Oh Sugar! Coffee and Bakehouse in Tipperary town
Oh Sugar is an independently run café in Kickham Court, Davis Street, Tipperary town open seven days a week for all your coffee, acai and treats fixes. The pancakes are popular, but we recommend the Biscoff iced latte or iced Matcha. Yum.
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Irish Daily Mirror
10-08-2025
- Irish Daily Mirror
Food expert shares 'secret code' explaining why some pastas have holes in them
There are few foods more versatile than pasta. It pretty much goes with everything and is one of the more affordable dinner staples remaining on our shelves. It can be enjoyed by vegetarians and meat-lovers and works perfectly for leftovers as well. Everyone has their favourite shape of pasta and accompanying sauce or ingredients. The most popular pasta dishes are Bolognese and carbonara but there is a wide array of ways to prepare the Italian classic and it turns out that each shape of pasta is specifically designed for the meal of choice. The Mirror reports how a culinary expert has outlined the different purposes of each pasta shape because the fact that some are long and stringy, while others have large holes in them, is not random. Variety of pasta (Image: Getty) New Zealand chef Andy, who rose to online prominence with his @andy_cooks handle on social media, explained the reasons behind the various pasta shapes. On TikTok, Andy asked: "Have you ever wondered why there are so many pasta shapes? "Well, it's not random. The Italians have basically invented a secret code where every shape is matched to a specific sauce." Below are the explanations for the wide variety of pasta shapes: Thin, long pasta Andy explained that long, thin pasta such as spaghetti or angel hair is designed for dishes that require lighter sauces as they blend perfectly with combos such as garlic and olive oil or lemon and butter sauce. Cacio e Pepe would also suit these kinds of pasta shapes. The experienced chef pointed out that these sauces cling to the pasta strands uniformly. He observed: "If you have a heavy meat sauce on a pasta like this, you're going to watch all that meat just fall straight off." Spaghetti Flat, wide pasta Fettucine, pappardelle and tagliatelle would fall under this category of pasta shapes as they are long but much flatter and wider. These are more conducive to meatier sauces, creamy recipes and pesto-based dishes. He explained: "All that extra surface area grips all the flavour. And generally speaking, the heavier the sauce, the wider the noodle." Homemade pasta on a wooden background. Italian style cuisine. Restaurant. Background Twisted, tubular pasta When it comes to pasta shapes like penne, fusilli and rigatoni, the holes in each are designed to trap in extra flavour. The spiral design of fusilli, in particular, is great for lighter sauces. "Now, these pastas, they're sauce magnets. The twists are great with the lighter sauces, and these tubes - they love the thick stuff." Cooking Italian pasta at home Recommendations Andy advises you to consider the explanations above when pairing the pasta shape with the kind of meal you have planned to ensure the best flavour possible. He said: "Next time you're in the shop and you need to buy some pasta, think about what sauce you're having with it and what pasta you should match." Andy's followers welcomed his explanations as so many had no idea why different pastas had different shapes. One person commented: "This genuinely changes my life as somebody beginning their cooking journey." Another added: "I love pasta, and this has encouraged me to explore more from spaghetti." Subscribe to our newsletter for the latest news from the Irish Mirror direct to your inbox: Sign up here.
The Irish Sun
30-07-2025
- The Irish Sun
Italian restaurant red flags revealed and how to know if it's a tourist trap – the garlic bread is a giveaway
PIZZA, pasta, Parmesan - everyone loves a taste of Italy. But how do you know a place is authentically Italian? One expert has offered their advice on how to tell whether you're in a good 5 One expert revealed the way to tell if an Italian restaurant is authentic Credit: Alamy 5 The menu won't be too long if it's a good restaurant Credit: Alamy Orazio Salvini, founder of And sadly for Brits, there's one tasty side dish that shouldn't be on the menu. Orazio said: "If you see garlic bread listed as a starter, you're probably not in a good restaurant. "This dish simply doesn't exist in Italy in the form Brits know it. What Italians actually eat is 'bruschetta' - toasted bread rubbed with garlic and topped with good olive oil, sometimes with fresh tomatoes added." Read More on Holidays There's more bad news for anyone who loves a carbonara with chicken and mushrooms. Orazio added: "Real "If you see cream, peas, chicken, or mushrooms, the restaurant isn't following traditional recipes." Another way to know whether or not you're at a good eatery is quite simple - all you need to do is glance at the menu. Most read in News Travel According to Orazio, if the menu has lots on offer then it might be a sign that it's not authentic. Most real Italian restaurants have small menus with dishes that change seasonally. I visited the tiny island that is Italy's best kept secret and you can avoid the summer crowds 5 Garlic bread shouldn't be on the menu Credit: Alamy 5 Carbonara is made up of five ingredients with no extra toppings Credit: Alamy If there are lots of various dishes on offer, then it could be a sign that the eatery is using frozen ingredients and that the food isn't fresh. And when you order a seafood pasta, hopefully you won't be offered any Orazio advised that "no Italian would ever add cheese to seafood pasta". He even added that it's considered a "culinary sin" - so a definite no no. Another sign of inauthenticity is if a restaurant is mixing specialities from across regions. Areas like If you really want to put a place to the test, ask a server about ingredients and cooking techniques. The expert revealed that most authentic restaurants will happily divulge facts like where the olive oil is from, or which region a dish is from. For more, check out the Check out the 5 An Italian expert reveals the signs of a truly authentic Italian restaurant Credit: Alamy
Irish Times
16-07-2025
- Irish Times
Róisín Ingle: I roar at my daughter so loudly for not wearing a bike helmet, a passerby asks her if she is okay
Feckin' açai bowls. Or acky bowls as our relatives in the North call them, because in fairness you'd never know how to pronounce the word if you hadn't heard it spoken out loud. At this stage my daughters are made up of one-third açai bowl, one-third iced coffee and one-third matcha (green drinks young people queue for in town that taste like grass). I mean, I assume they taste like grass. I'm not actually going to be caught drinking one of them. I'm 53. Feckin' matcha. Feckin' açai bowls. I don't understand the appeal of these things. I'm still not totally sure what an açai bowl is to be honest. These are the distances that must grow between you and your teenage children. Like the new words. They say 'whelp' and 'bro' and 'mate'. I blame TikTok . I blame Love Island . It's as it should be. The language is morphing. The trends are trending. Some young men walk past our house. One of them says 'sorry, dear' stepping to the side of the pavement. I wonder who he's talking to. He's talking to me. I am 'dear'. Oh dear. [ I have a secret urge to throw a good portion of my young children's 'art' in the bin Opens in new window ] Our daughters' bikes were left outside all winter. Rain fell. Then more rain. We hadn't bothered with a cover and now the bikes aren't fit for the road. Poor bikes, I think when I look at them. Chains rusting from lack of use. Locked to railings in our tiny front yard, going nowhere fast. I want them to be cyclists. To make good use of the brand new bike lanes that emerged after years of interminable roadworks that clogged up our north inner-city arteries. Two wheels good. They walk, they are not as averse to walking as their mother, thank goodness. They take buses. But on the bike. On the bike, girls, you won't know yourselves. READ MORE I give up trying to persuade them. I'm as bereft about this as I was about the fact that they don't seem to want to read books any more. It breaks my heart a bit even though I know what they do is none of my business. A friend gave me a framed picture of Khalil Gibran's poem when they were born 16 years ago, which begins 'your children are not your children ... you may give them your love, but not your thoughts, for they have their own thoughts'. I know, I know. And yet I mourn the books they'll never read. They will learn about life in other ways. It is okay. All will be well. But feckin' açai bowls. The bikes are wrecked. The books I buy gather dust. Then something miraculous happens. My daughters declare this to be The Summer of Reading. I come home and see them lounging on the sofa, not a screen in sight, only a big thick book. Rachel's Holiday. My heart skips a beat. Then they decide, sing hosannas, it will also be the Summer of Cycling. We bring the bikes to the brilliant men in Penny Farthing Cycles and they fix them up. We buy a cover. No more rust. It is one of those gorgeous sunny days, dripping with light. We have cycling plans. And then. A massive row. In the middle of a busy street. I want one daughter to wear a helmet and she isn't having any of it. She cycles away from me and I roar at her. I mean I roar. A passerby asks her if she is okay, if she needs help, that's how loud I roar. I am ashamed. I am out of order. Stricken. She's gone. A flurry of texts. Eventually she relents. She cycles to meet me and she gets an iced coffee (feckin' iced coffee) while I drink my Americano. We're at the Russell Street Bakery near Croke Park where such are the delectable ham and cheese croissants, that a group of burly builders tell me they've become addicted to them, the way some builders are addicted to chicken fillet rolls. The bakery is beside a branch of the charity Fighting Words. My daughter doesn't see the irony, not yet, but I do. I apologise. She forgives. She says even with the roaring she still wants to spend this sunny day with me. I'm moved almost to tears. Dublin Port's Tolka Estuary Greenway has views of the Clontarf seafront and Bull Island. We get helmets. We get the day back. We pick up picnic supplies in the bakery, we pick up her sister and we all cycle to the Dublin Port Tolka Estuary Greenway. You get there through the East Point Business Park. The greenway has been here for ages but we're only doing it now for the first time. 'It's like being on holidays,' my daughter says. Dappled light through the forest entrance. The estuary sparkling, butterflies crossing our path, birds flitting through wildflowers. The history of Dublin's docks laid out before us. We give out about our city. We wonder why we can't have nice things. But this is the nicest of nice things. [ Why has it taken so long to develop a greenway for Dublin Bay? Opens in new window ] We eat our picnic looking out at the bay, listening to the birds, feeling lucky. Much later, after the recoupling on Love Island, mate, we return to the greenway with their father. It's after 10pm. The moon is big and yellow. The lights from Clontarf dance on the water, the roosting birds louder now. The four of us have the place to ourselves. The swish of our bikes, the call of the birds. All will be well.
