Wexford’s newest healthy eating place

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”10376″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]When we heard that Eugene, owner of D’lush Café in Wexford Arts Centre, was planning on opening a new eatery, and on our doorstep opposite Bank of Ireland, we got very excited. I’ve always maintained that Eugene, or Rocky as he’s more commonly known, had an amazing grasp of how to combine simple, natural ingredients into stunningly flavourful and nutritious meals. Many’s the happy lunchtime I’ve spent in D’lush and I’m really looking forward to sampling the new offering.

I had a chat with Rocky who admitted to being both excited and nervous as opening day gets closer. Above all I sensed a man who’s passionate about the ingredients he uses. For example he grows all his own fresh herbs and harvests them daily, now that’s hands on! “That”says Rocky “is the only way to ensure consistency of taste”. I’m glad to hear that the same philosophy that’s stood D’lush in good stead until now, natural ingredients, bold flavours and an affordable menu, are the core principles that’ll inform the new restaurant too.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]To give us an idea of the delights to come Rocky shared a favourite recipe with me and here it is. Gigantes is a Mediterranean inspired version of ‘Beans on Toast’.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Gigantes Recipe

Serves 4

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300gr butter beans soaked and cooked to ‘al dente’ consistency (tinned equivalent if you’re in a hurry!)
4 cloves garlic
Zest and juice of 2 unwaxed, preferably organic, lemons
2 cans organic chopped tomatoes
2 cans organic cherry tomatoes
1/2 tsp ground cumin
1/2 tsp ground cinnamon
200gr baby spinach (or bigger spinach chopped)[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]


Put 2 or 3 tablespoons extra virgin olive oil in a pan, add the chopped/grated garlic, cinnamon and cumin.
Bring to a gentle bubble to infuse the oil. Add tomatoes as it comes to a boil, then add the rest of the ingredients and simmer gently for 20 minutes.
Season with salt and black pepper and any chopped fresh herbs you fancy. Serve drizzled with a little olive oil on toasted sourdough bread spread with hummus.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Failing that pop into a D’lush near you!

Best of luck Rocky.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”2804″ img_size=”medium” alignment=”center”][/vc_column][/vc_row]