Hot Flavours: Mowgli Street Food, Cantina Valentina, Polonez, Slane Whiskey, Active Brewing and more

While Dublin is no stranger to Peruvian-inspired cooking, no one has done it as deliciously before as Cantina Valentina, the flagship restaurant in The Hoxton, Dublin which launched before Christmas and has immediately become one of the capital’s hottest tables.

The tens of thousands of Japanese people who emigrated to Peru before the second World War explains the Scallop, Jalapeno, Tiger’s Milk, Green Curry and Cancha Ceviche, which is one of the six perfectly executed Raw Bar options.

If it’s something more typically South American you’re after, the Crispy Pork and Ají Lime Salt Chicharrónes fair melt-in-the-mouth and pair perfectly with the house special El Spicy Marg, which packs a potent chilli ‘n’ peppercorn punch.

To avoid fork fights Hot Flavours normally doesn’t share its food, but made an exception in order to sample both the Slow-Cooked Peruvian Braised Lamb which is smothered in a rich coriander sauce and the Whole Sea Bream, cooked to crispy perfection with a lip-smacking miso, red onion and lime zing that will live long in the memory.

If you’re of the veggie persuasion, the Dried Andean Potato, Mushroom and Fresh Truffle Carapulcra also got 10/10 from our neighbours.

While tempted to stick with those spicy Margs, we decided to go more native still by trying the Intipalka Syrah, a smooth-drinking red with raspberry and sweet spice aromas which confirms Peru as one of the top emerging winemaking regions.

Cantina Valentina

The Hoxton, Dublin will soon have a new neighbour with the Mowgli Street Food chain taking over the George’s Street premises which used to house Jaipur.

We’re counting down the days until we can feast on their “so wrong… but so right!” Treacle Tamarind Fries on home soil…

This could be the year of the Fricy revolution, with Mexican Chamoy and Japanese Yuzo Kosho condiments taking up residence in all the right kitchens.

As fruity as they are spicy, hence the mashed up name, the former is a tantalising blend of pickled apricot, lime and chili while the latter throws fermented chilli, citrusy yuzu peel and salt into the mix.

Both have been spotted in specialist food shops here and will leave no tastebud un-tantalised.

According to Pinterest, there’s been a massive surge in searches for traditional Polish dishes like Golumpki Cabbage Soup.

It’s one of the winter warmers served up at the deli counter in the new Polonez superstore, which has just opened in Dublin’s ILAC centre and is an Aladdin’s Cave for foodies wanting to delve into East European cooking...

Polonez

Going viral on TikTok courtesy of celebrity British chef Thomas Straker is Beurre Noisette, France’s famed brown butter which is making a big culinary comeback now that saturated fats have been reassessed by nutritionists who no longer consider them the work of the devil.

The name is derived from the rich nutty flavours and aromas released when unsalted butter is melted on a low heat until the milk solids start to separate and then caramelise.

Whether tossed with pasta or gnocchi, drizzled over steak, used as a baking ingredient or added to soups, it will greatly enhance your life…

On the drinks front, Slane Whiskey is just one of the Irish distilleries that, having patiently waited for three years or longer, will soon be releasing their own liquid as opposed to blends from other suppliers…

Ireland and Munster rugby star Peter O’Mahony is one of the driving forces behind Active Brewing, which enters the bustling low and zero alcohol market in February with two beers that won’t make you feel like you’ve been pummelled by the All Blacks the following morning.