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Irish Times
17 hours ago
- Health
- Irish Times
Chef Gráinne O'Keefe: Eighteen months without sugar - ‘everyone asks about chocolate, but yes, I can still eat it'
It has been 18 months since I cut refined sugar from my diet, and it still surprises me how often people bring it up. When I wrote about it for The Irish Times last November, I didn't expect much reaction. I figured it would be one of those personal pieces that quietly disappear into the food section archives, but then people started asking me about it. And not just online. At the restaurant (Mae in Dublin's Ballsbridge) at least once or twice a week, someone comes in and asks, 'How did you do it?' or more often, 'How can I try it?' And the honest answer is that it is simple – but like anything worthwhile, it takes some effort. Giving up sugar initially, I wasn't just ditching biscuits and desserts. It was a full elimination diet. The goal was to figure out what was causing some inflammation and to reset my immune system. Having cooked professionally for 17 years, food has always been a central part of my life. I have also done more allergy and intolerance tests than I care to remember. Skin patches, blood tests, the lot. Nothing conclusive. But by cutting out refined sugar, among other things, something shifted. My skin cleared up, that sluggish post-meal heaviness lifted, and I just felt better. Not supercharged or transformed. Just noticeably better. What shocked me, even as someone who works with food every day, was realising how much sugar is added to products that should not require it. Mayonnaise, spice mixes and sauces – so many shop-bought versions have it right there in the ingredients list. It is not there for preservation. It is just there to enhance flavour and make things more addictive. [ Summer 2025: 100 great restaurants, cafes and places to eat around Ireland Opens in new window ] How to ditch sugar and still enjoy food. This one is a Tarte Tatin. Photograph: Dara Mac Dónaill Quitting sugar was not a gradual process – it was cold turkey, and very deliberately so. I needed to commit properly to figure out what was affecting me. Sugar did not show up on any test results, but when I eliminated it in its refined form, I noticed my body reacted differently. Subtle things disappeared – mild rashes on my cheeks, a flushed feeling not unlike what some people get after a glass of red wine. I wanted to isolate the cause, so I cut out alcohol too, just to be sure. READ MORE What was most interesting and unexpected was how my palate changed. I have never had a sweet tooth. I would happily skip dessert and go straight for the cheeseboard. But when I stopped eating sugar, I began to crave sweetness. Not cake or sweets, but fruit. Natural sugars. Suddenly, dates tasted like toffee. Apples were satisfyingly sweet. My body had adjusted, and I started to enjoy the taste of natural sugar. I began creating recipes that were sweet but did not use refined sugar – things I enjoyed eating that did not upset my system. Date syrup became a favourite. I would soak Medjool dates in water, blitz them into a smooth syrup, and use that to sweeten everything from dressings to desserts. Apple syrup is brilliant too, especially for things like apple tarte tatin. I would cook the apples in orchard syrup with a bit of butter, cream, calvados and vanilla. There are plenty of alternatives to refined sugar – honey, maple syrup, chicory root syrup, coconut sugar, xylitol. Each one has its place and not all of them are created equal. Some are better suited to baking, others work well in sauces. But what they all have in common is that they are not as stripped of nutrients or as concentrated as white sugar. Plus, there are the natural sugars already present in a lot of food – lactose in milk, fructose in fruit. It is all sugar, technically, but when it is part of a whole food, your body processes it differently. For me, that made all the difference. Consider eating two tablespoons of sugar – your body can process it (although you would probably find it too sweet), but if you tried to eat the equivalent amount of sugar by eating only strawberries, you would feel full long before you took in the same amount of sugar. That's the food's natural way of telling us when we have had enough. Concentrating the sugar removes that natural regulator. Sugar-free treats: Medjool dates, stuffed with blitzed peanuts and sea salt, topped with a banana slice, dipped in homemade chocolate, then frozen. It is like a Snickers bar but better. Photograph: Dara Mac Dónaill One of the questions I get asked most is about chocolate – can I still have it? Can I make it? The answer is yes, and yes. Even as a chef, I will admit I used to think chocolate was more complicated to make than it is. The truth is, making chocolate is ridiculously simple. I am not talking about tempering couverture or sourcing Peruvian cacao beans. I mean, every day, eat-it-on-the-couch chocolate. You just need good quality cocoa powder, cocoa butter or coconut oil, a sweetener like date syrup or honey, maybe a pinch of salt and some vanilla, warm the lot and mix. That's it. It sets in the fridge in half an hour, and honestly, it is delicious. Add a splash of milk to make milk chocolate. There is something satisfying about making things from scratch, especially when you thought you could not – and a lot of the time, the idea of it is much harder than the actual process. We have been sold the idea that convenience is everything, but convenience often comes with compromise. That compromise for me was inflammation, fatigue and feeling out of sync with my body. Once I put a little effort into cooking most things myself, I realised how little I was missing out on. If you have 30 minutes and a blender, there is very little you cannot make yourself – date caramel, nut butters, syrups and chocolate; even home-made mayonnaise. Once you do it once, you stop wondering if it is possible. Lately, I have reintroduced some foods to my diet. I eat carbs again – pasta, rice, sourdough bread – usually the ones we make in Mae with just flour, water, and salt, but processed sugar is something I have stayed away from. Not because I am trying to be saintly, but because I just feel better without it. I don't crave it any more. And if I want something sweet, I can make it myself. One of my favourite snacks now is a Medjool date, stuffed with blitzed peanuts and sea salt, topped with a banana slice, dipped in home-made chocolate, and frozen. It is like a Snickers bar but better – really. Sticky, chewy, salty sweet, rich and satisfying and there is no crash afterwards. If you are thinking about cutting sugar, my advice is not to make it a huge deal. Don't overthink it. Start by reading labels. Pick one or two things you usually buy and look for versions without added sugar. Or swap in something home-made if you have the time. Do not aim for perfection – just be curious. Try a few alternatives. You do not need to rewire your entire life overnight, bake your own sourdough or sprout your own chickpeas. You just need to make one small decision at a time. What am I eating today? Is there sugar in it? Can I swap it for something else? That's it. Don't tell yourself you can't. Remind yourself of how many incredible things you have achieved and how small and achievable it will be to remove something from your life that may not be serving you well. What pushed me to commit if I was getting tempted was the idea that sugar is being sneaked into foods you wouldn't expect. If there's anything that's going to spur someone like me on, it's proving to myself that I can't be controlled, including what I consume. For me, removing processed sugar was never about deprivation – it was about feeling like myself again. And even though I am not telling anyone else to do it, I would recommend it, in particular if you have been feeling off and cannot quite work out why. And yes, in case you are wondering, I am still eating dates. Every day. And I still haven't got sick of them. Gráinne O'Keefe is chef-patron of Dublin 4 restaurant Mae Recipe: Apple and Calvados Tarte Tatin (refined sugar free) Serves 6 Ingredients 6 firm eating apples (Braeburn or Pink Lady work well) 3 tablespoons apple syrup (such as Highbank Orchard Syrup) 1 tablespoon Calvados 1 vanilla pod, split and seeds scraped 25g unsalted butter 2 tablespoons cream 1 sheet all butter puff pastry Method Preheat your oven to 200°C (180°C fan). Peel and halve the apples. Core them and set aside. In an ovenproof frying pan or tarte tatin tin, melt the apple syrup and butter gently until combined. Add the vanilla seeds and pod. Let it bubble slightly. Add the cream and Calvados and let it reduce for 2 to 3 minutes until slightly thickened. Remove the vanilla pod. Arrange the apples cut-side up in the pan. Cook on the hob over medium heat for 10 minutes until they begin to soften and caramelise slightly. Roll out the puff pastry and cut a circle just slightly larger than your pan. Lay it over the apples and tuck in the edges. Bake for 25 to 30 minutes until golden and puffed. Let it cool for five minutes before carefully inverting on to a plate. Serve warm with a little extra cream if you like. Recipe: Simple sugar-free chocolate using date syrup Makes one small bar Ingredients 60g cocoa butter 30g unsweetened cocoa powder 2 to 3 tablespoons date syrup (adjust to taste) 1 teaspoon vanilla extract Pinch of sea salt Method Melt the cocoa butter gently in a saucepan over low heat. Once melted, whisk in cocoa powder until smooth. Stir in the date syrup, vanilla, and salt. Taste and adjust the sweetness if needed. Pour into silicone moulds or a lined tin. Chill in the fridge for at least 30 minutes until set. Store in the fridge and enjoy within a week.
Irish Times
5 days ago
- Business
- Irish Times
Crampton-built home on secret street at Sydney Parade for €1.395m
Address : 4 Ailesbury Gardens, Ballsbridge, Dublin 4, Ballsbridge, Dublin 4. Price : €1,395,000 Agent : DNG View this property on On the Sandymount side of the level crossing at Sydney Parade Dart station, this secret street runs parallel to the train line and links to the seafront at Sandymount's Strand Road via St Alban's Park. It is also within a couple of minutes' walk of the Merrion Centre. If you run out of milk, you could put the kettle on and probably be back home before it had boiled. This Dublin 4 road features 1930s Crampton-built homes that come with an unusual added extra: a small plot of land on the far side of the street that abuts the station's granite wall. Number 4 , tucked behind a privet hedge, is a well-maintained four-bedroom house whose entrance is to the side, giving you extra space inside and the full width at the front of this home to inhabit. READ MORE The front door opens into a decent-sized hallway with a nicely proportioned livingroom and a family room immediately on the left and facing out on to the front garden. Some neighbours have opened these two rooms up to create interconnecting spaces. [ Look inside: Superbly designed house and mews with unparalleled views over Killiney Bay for €7.25m Opens in new window ] Livingroom Kitchen and dining area Library Conservatory-diningroom There is a guest WC off the hall and the staircase winds around it. A signature style of homes of this vintage, it means the stairs are visually unobtrusive. The back of the house is where a new owner may look to make some changes. One could, for example, decide to merge the this home's office, conservatory-diningroom and kitchen to take better advantage of the morning sun that streams into the rear of the property. [ Rathmichael home offers rarified retreat in serene, sylvan setting for €3.25m Opens in new window ] The house's dining area opens out to a large garden that extends to about 30m (98ft) in length and is very private. There is scope to extend here subject to the conditions surrounding planning permission governing rear extensions. Bedroom Landing Hall Driveway Rear The detached garage, is set well the back from the house and can also be accessed from the garden. Upstairs there are four bedrooms with a separate WC and bathroom. While many would consider this to be somewhat old-fashioned, it's a practical layout that allows busy morning households to make use of both rooms simultaneously. The property has off-street parking for two cars parked end to end and has a well-planted front garden that gets gorgeous western sun. The semi-d, which extends to a generous 164sq m (1,765sq ft) and has an E2 Ber rating, is seeking €1.395 million through agent DNG. These houses rarely come to market. The last one listed on the property price register was in October 2012, when number 2 sold for €851,000. Now there are two up for sale simultaneously. Three doors up, number 7 Ailesbury Gardens, is on the market through agent Allen & Jacob. It also has four bedrooms, with three bathrooms, and 202sq m (2,174sq ft) of space, and the D2 Ber-rated property is seeking €1.495 million.
Irish Times
5 days ago
- Business
- Irish Times
Developer ‘flatly contradict' claims in row about overheating at €6m Ballsbridge penthouse, court hears
A development company at the centre of a dispute with a businesswoman over alleged overheating in her €6m Ballsbridge, Dublin, penthouse apartment 'flatly contradicts' her claims, the High Court heard. Aideen O'Byrne claims that due to a failure to maintain or repair the district heating system the temperatures in her Lansdowne Place apartment – thought to be the most expensive in Ireland at the time she bought it – have reached 'unbearable' highs of 33 degrees. Temperatures in lobby areas have been recorded to reach 29 degrees, she says. Ms O'Byrne was last week given an interim injunction preventing the developer from transferring its beneficial interest in the buildings and common areas to an owners' management company until problems are resolved. READ MORE The case is against the developer, Copper Bridge C 2015 ICAV, and O'Connor Sutton Cronin and Associates Ltd. That interim injunction application was made ex parte, with only the O'Byrne side represented. The case came back before Mr Justice Brian Cregan on Thursday when Hugh O'Keeffe SC, for Copper Bridge, said his client had a full defence to the merits of this case and had experts who 'flatly contradict' Ms Byrne's claims. 'We spent three years trying to address them without any progress', he said. He was seeking an early trial as his side wanted the matter determined as quickly as possible. Mr O'Keeffe said it was also their case in relation to the substance of the injunction preventing a transfer of interests that the transfer had already happened. It was in accordance with required standards upon the making of a statutory declaration of completion of the development under the Multi Unit Development (MUD) Act, the court heard. The legal interest had previously been transferred and the transfer in accordance with MUD takes place upon completion of the statutory declaration, he said. Gavin Mooney SC, for Ms O'Byrne, said it was curious that the statutory declaration took place on April 3 when his side had already been on inquiry into the matter. Mr Mooney said if he now has to seek to change his application to one of setting aside that transfer of beneficial interest 'then so be it'. He also said he was also seeking to join the Lansdowne Place Owners' Management Company (OMC) as a defendant in the proceedings. While the first application was only against the developer, after 'we did not get very far' his side approached the OMC to see if they would assist, he said. 'But it was not forthcoming and the OMC has now targeted us because we seem to have annoyed them,' he said. Siobhán Gaffney, for the OMC, said her clients first wanted to set out on affidavit their position in relation to Mr Mooney's application, but it was their case that the OMC was now 'being dragged into the proceedings' when it was only responsible for the common areas and the issue in relation to overheating was a structural and engineering matter. Deirdre Ní Fhloinn, for the co-defendant, said they supported the developer's request for an early trial. Mr Justice Cregan said that given the overheating also allegedly affected the common areas and that excess heat was alleged to be coming from pipes and fittings, he was satisfied to join the OMC to the case. Ms O'Byrne would have to amend her papers, he said. Mr Mooney asked he be allowed to do so after a forensic engineer's report was completed. The judge, who continued the terms of the interim injunction, gave directions for exchange of papers and adjourned the matter to next month.
BreakingNews.ie
5 days ago
- General
- BreakingNews.ie
Developer's evidence 'flatly contradicts' claims at the centre of penthouse overheating row
A development company at the centre of a dispute with a businesswoman over alleged overheating in her €6 million Ballsbridge, Dublin, penthouse apartment "flatly contradicts" her claims, the High Court heard. Aideen O'Byrne claims that, due to a failure to maintain or repair the district heating system, temperatures in her Lansdowne Place apartment, thought to be the most expensive in Ireland at the time she bought it, have reached "unbearable" highs of 33 degrees. Temperatures in lobby areas have been recorded to reach 29 degrees, she says. Advertisement Ms O'Byrne was last week given an interim injunction preventing the developer from transferring its beneficial interest in the buildings and common areas to an owners management company until problems are resolved. The case is against the developer, Copper Bridge C 2015 ICAV, and O'Connor Sutton Cronin and Associates Ltd. That application was made ex parte, or with only the O' Byrne side represented. The case returned before Mr Justice Brian Cregan on Thursday, when Hugh O'Keeffe SC, for Copper Bridge, said his client has a full defence to the merits of this case and experts who "flatly contradict" the claims of Ms Byrne. "We spent three years trying to address them without any progress," he said. He was seeking an early trial as his side wanted the matter determined as quickly as possible. Advertisement Counsel said it was also their case in relation to the substance of the injunction preventing a transfer of interests that the transfer had already happened in accordance with required standards upon the making of a statutory declaration of completion of the development under the Multi-Unit Development (MUD) Act. The legal interest had previously been transferred, and the transfer in accordance with MUD takes place upon completion of the statutory declaration, he said. Gavin Mooney SC, for Ms O'Byrne, said it was curious that the statutory declaration took place on April 3rd when his side had already been on inquiry into the matter. Counsel said if he now has to seek to change his application to one of setting aside that transfer of beneficial interest, "then so be it". Advertisement Mr Mooney also said he was also seeking to join the Lansdowne Place Owners' Management Company (OMC) as a defendant in the proceedings. While the first application was only against the developer, after "we did not get very far", his side approached the OMC to see if they would assist, he said. "But it was not forthcoming, and the OMC has now targeted us because we seem to have annoyed them," he said. Siobhán Gaffney BL, for the OMC, said her clients first wanted to set out on affidavit their position in relation to Mr Mooney's application, but it was their case that the OMC was now "being dragged into the proceedings" when it is only responsible for the common areas, and the issue in relation to overheating was a structural and engineering matter. Advertisement Ireland Garda denies 22 counts of perverting course of jus... Read More Deirdre NíFhloinn BL, for the co-defendant, said they supported the developer's request for an early trial. Mr Justice Cregan said that given that the overheating also allegedly affects the common areas and that excess heat is alleged to be coming from pipes and fittings, he was satisfied to join the OMC to the case. Ms O'Byrne would have to amend her papers, he said. Mr Mooney asked that he be allowed to do so after a forensic engineer's report is completed shortly. The judge, who continued the terms of the interim injunction, gave directions for exchange of papers and adjourned the matter to late next month.
Irish Times
27-05-2025
- Business
- Irish Times
Two-bed apartment with sweeping views of the Dodder in Ballsbridge for €875,000
Address : 66 The Sweepstakes, Merrion Road, Ballsbridge, Dublin 4 Price : €875,000 Agent : Hunter's Estate Agents View this property on The Sweepstakes development in Ballsbridge, which takes its name from the Irish Hospitals' Sweepstake, a national lottery set up in the 1930s to raise funds for Irish hospitals, was one of Dublin's first big combined residential developments, with about 247 units, including townhouses and apartments. The high-end scheme, built in 1992 on a 5½-acre site by Cosgrave Developments, was designed to blend in with the surrounding area. Today, its mature, well-tended gardens and spacious units near the river Dodder are just some of the features that keep the development a highly sought after address in the capital. It is renowned for its secure, gated environment, and residents enjoy local amenities such as the 32 acres of Herbert Park, the RDS and a variety of cafes and restaurants. The Lansdowne Road Dart station is a five-minute walk, providing easy access to the city centre and the Aviva Stadium, the home of Irish Rugby. Living area Kitchen Dining area Main bedroom Second bedroom Hunter's Estate agents has just launched number 66 to the market, seeking €875,000. It has a C1 Ber. It is on the first floor, and its aspect and two generous balconies are the main selling points in addition to its substantial size of 119sq m (1,280sq ft). READ MORE It has one of the best positions in the development, according to selling agent Bobby Geraghty of Hunter's: 'The unit is triple aspect and the generous balcony [with views to the river Dodder] is facing southwest.' This curved balcony with views of both the river and gardens measures 40sq m (435sq ft) or about the average size of a one-bedroom apartment in Dublin. The second, smaller balcony is off the main bedroom, which itself has a generous en suite with a bath and a shower, while the second bedroom – also a double – is also en suite. The main balcony has a southwesterly aspect Second balcony The development has extensive mature grounds Internally, the unit is bathed in light thanks to its aspect and generous glazing, and a good-sized entrance hall leads to a bright and airy open-plan living and dining area, which has timber-effect flooring and a gas fire. A further benefit is a separate utility room in addition to ample storage space in the kitchen and breakfastroom. Few apartments built today offer the luxury of a separate utility or two en suites and guest toilet. Management fees are about €5,000 per annum, which includes the usual upkeep of all the grounds, bins and the likes inside this gated development. The fact that it is gated is another plus. Those who may be downsizing will appreciate the safety and security.
