Ballymaloe Cookery Course: Week 2, Tuesday


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

You may also like...

6 Responses

  1. peeling grapes – what a job!!!When I started cooking with my MIL, more terrifying than any teacher or cooking school;)I never used to put enough salt in, she used to kill me!! Thanks a mil for the mention to Joe, I’ll be terrified if it goes ahead:)

  2. Caroline says:

    I can sympathise with your mother-in-law salt issues! I’m tasting and seasoning, tasting and seasoning like a madwoman these dats. One thing that I have found handy is if you take a little of the sauce onto a seperate plate and season that – easy to taste the difference and that way I don’t oversalt the whole dish!Are you talking about Jim? I think you’d be great at doing it if it all comes together! Best of luck and let me know if it goes ahead – not much time for listening to radio at the moment!

  3. Sarah says:

    Hi Caroline,Laura told me about your blog; it’s brill because I’m off to B’maloe myself in April so am looking forward to reading all your posts to get an idea of what’s in store – it’s so exciting!Sarah

  4. lorraine@italianfoodies says:

    O my god I keep getting his name wrong – how bad am I. I called him Joe on the phone the other day too, I better record Paulo and Derek and play it over and over when I’m in bed:) Was supposed to happen today but been put off until Monday so I’ll let you know! A stiff drink always works wonders;)

  5. Poor Jim, he’s going to start feeling unloved! Best of luck on Monday – hope it all goes well for you, Lorraine. Be sure and let us know how you get on!I was talking to some of my classmates about doing the course at other times of the year and the consensus was that April would be the best time to do it – well chosen Sarah! You’d have all the summer produce to cook with, getting up early in the morning would be a pleasure – although I can’t say we’ve done too badly in the last two weeks, weather-wise – and you mightn’t get so many flighty teenagers on your course either. Drop me a mail ( if you’ve any questions at all. I know I had loads before I started and it wasn’t easy getting answers!

  6. Sarah says:

    Thanks Caroline. I’m looking forward to reading your posts on how the course is going for you. The reasons above are exactly why I’m doing the April course with one addition…. My gran lives on a farm in Killeagh so I’ll be staying with her; I figure that all the mice will be back in the fields by April & I won’t have to worry about any of them peeping up at me from the corner of the bedroom ;o)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.