In the summer time when the weather is fine….oh wait. Hold on a second, it’s winter, right? No…no, it’s summer. I’m pretty sure it’s winter. I’m in the Southern Hemisphere and if my calculations are correct, we are at the beginning of winter. Exactly! So then why is it 24 degrees outside? All I can say is that I love it. Winter here in South Africa is shaping up to be rather brilliant. Jam packed full of sunshine, rooftop cinemas & and festivals, it feels just like summer time.
Still in my first week back in the city of gold, I’ve been eager to discover and go further than I did when I was here last year. So, luckily for me, my friend Mbali came knocking and offered to take me on a whirlwind tour of the city she like so many others loves.
We hopped in the car and scooted down to Braamfontein for a delish coffee from newly opened Father Coffee. These guys know their coffee. As you watch them cup the milk jug to wait for the milk to come to the exact temperature. You know a heavenly cup of your morning caffeine fix is coming your way.
For the last five years, I have been travelling the world extensively, living in Italy, Qatar, Perth, and South Africa. During this time, I wrote about my adventures in in local dishes on my blog Carolanne’s Kitchen. In January of this year, I returned home to Ireland to begin the next chapter in my foodie career and completed the twelve-week cookery course at Ballymaloe Cookery School under the guidance of Darina Allen, Rory O’Connell and Rachel Allen.
I have now been offered the exciting opportunity to host a pop up restaurant in a venue in North County Sligo this weekend!
Places are limited and booking is required. We may add an extra night if there is demand.
To book your place, text 0863977880 or email email@example.com
Follow Carolanne on twitter @Carolanner // #SligoSuppers
And so my final post on my time spent at Ballymaloe.
During Week 11, we were taken on a speial little tour of Ballymaloe House. Over the last 3 months, I never got the chance to go and visit the house so really loved hearing the history and imagining what it was all like back in 1963 when it all began.
The running theme over the last two weeks has certainly been butter based. We have been introduced to the wonders of Brioche, Croissants and Pain au Chocolat, Flaky and Puff Pastry. Our waste lines are feeling it and our appetites are craving it.
Can somebody tell me where the time is going to? I cannot believe we are embarking on Week 9 at Ballymaloe. Last week seems like a life time ago. So much happens on a daily basis here that you really have to stop yourself several times throughout the day and pause for a moment. But is there time? When your teacher is shouting out ’5 minutes to tasting’ and you are viciously but very delicately rolling out what feels like a bajillion Cappelletti pasta and then your parents arrive and there’s a flurry of excitement and emotions. And then it is Sunday night and you feel like you just blinked and poof there goes another week. I spent over 18 months anticipating my time at Ballymaloe and now I have just 4 weeks left in this haven of foodie heaven.
This week I came to the realisation that yes I can do anything, but not everything. All at the same time. In 3 hours. Taking on a lot of extra work to push myself and learning some new techniques to broaden my skill set seemed like a great idea, but in the moment it made me feel frazzled and overwhelmed. I’m glad I did it, I felt as though I stepped my game up a notch. I am producing more wholesome food with less effort and really loving how my food is coming together. It’s a pretty good feeling. Like when you start to learn to drive a car and everyone says one day it will just come to you and you get the knack. Cooking, for me, is a bit like that. You get the knack but you continue to keep learning and growing with the food.