- Another Fork in the Road - Nikki Martin April 2019
- Robyn Chalmers - Robyn Chalmers September 2018
- Mikromoucafe - Gar o'Sullivan April 2018
- Leave to Prove - Erin Holder January 2018
- Word of Mouth - Arden Stringer September 2017
- Thoughts on the Table - Joe Mahony September 2017
- O R L A ethel - Órfhlaith Noone - April 2017
- Rosebush's Adventures - Rosie Mence - January 2017
- This Bird Can Fly - Shauna O'Toole - January 2017
- The Market Table - Emma O'Connell - September 2016
- Kitchen & Soul - Nadra Shah - September 2016
- The Whimsical Bear - Sheila Robinson - September 2016
- Bake My Style - Miriam O'Sullivan - April 2016
- No Leftovers - Michelle Tobin - April 2016
- The Kinneagh Kitchen - Peter Lee - January 2016
- The Sweet Salt - Fiona Hannah - January 2016
- Elbows Off The Table - Catherine O'Neill - September 2015
- Foodie In Minnesota - Becki Melvie - September 2015
- Eat Up! - Olivia Digby - May 2015
- What's In My Purse - Alexis Mersel - Jan 2015
- Jen's Kitchen - Jeni Pim - Jan 2015
- Apron Anecdotes - Kaelin Whitaker - Jan 2015
- French Foodie in Dublin - Ketty Elisabeth - Jan 2015
- Kate Uncorked - Kate Masterson -Sept 2014
- Taku Cookery - Erin Rowsell - Sept 2014
- Daniel Callen Blog - Daniel Callan - Sept 2014
- Spill The Beans - Una Ming Kavanagh - Sept 2014
- FlorasKitchenStories - Flora Juster - April 2014 (Link no longer valid)
- Borrowed Salt - Amy Endemann - April 2014
- Charlottes Kitchen Charlotte Pike - January 2014
- Hillevi Lasen - Hillevi Lasen - September 2013
- Farmbelly - Michelle Aronson - April 2013
- Fork And Fizz - Lisa Iadevia Devlin - January 2012
- Lonely on a Sunday - Caroline Rye - January 2012
- Adventures of MiniTak - Takashi Yonenaga January 2012
- The Seasonal Kitchen - Laura Carbery - January 2012
- Eat my Words with Relish - Michael Teehan - January 2012
- Carolines Kitchen - Caroline Rye - May 2011
- FoolforFood - Claudia Schmidt April 2010
- 83 Days at Ballymaloe - Binny McNamarra - September 2009
- Ballymaloe Cookery Course Review - Food.ie - April 2009
- Letters on Lunches: Ballymaloe Diary - Sarah Woulfe - April 2008
- Biblio Cook - Caroline Hennessy - September 2007
- Spill The Beans - Una Ming Kavanagh - Sept 2014
- Apron Anecdotes - Kaelin Whitaker - Jan 2015
- Adventures of MiniTak - Takashi Yonenaga January 2012
- French Foodie in Dublin - Ketty Elisabeth - Jan 2015
- Nicholas Gill - September 2019
- No Left Overs - Michelle Tobin - April 2016
83 Days at Ballymaloe - Binny McNamarra - September 2009
After, we gathered in the demonstration room for a "theory day" with surprise guest lecturer Carl Ehrhard, owner of a vineyard in Rudesheim, a small village in Germany (www.carl-ehrhard.de). He was in town selling his wine (Riesling and Pinot Noir) to The Ballymaloe House, the hotel up the road. Despite the fact that it was before noon and we all had empty stomachs, Carl (and the Ballymaloe House sommelier) launched into a full on wine tasting session!
Ballymaloe Cookery Course Review - Food.ie - April 2009
Not far off one year later and I am so glad I took the plunge and asked for that sabbatical and then handed in my notice when a sabbatical wasnt possible. Im glad I did something I have wanted to do for years and years, something that was ultimately just for me and threw caution to the wind in these crazy recessionary times (one good thing about Ballymaloe is that the "r" word is never mentioned!).
Letters on Lunches: Ballymaloe Diary - Sarah Woulfe - April 2008
On to a completely different subject now about something new I learned yesterday. Sour dough bread.... Did you know it takes 8 days to get the "starter" started??? The starter is basically flour & water which is fed with more flour & water for 8 days, and at the end of this time, you have a living thing. It sounds like having a baby to be honest. You need to look after your starter (for years), feed it, use it, and feed it more before making a loaf - I can't wait to get started (excuse the pun) - magical.
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Biblio Cook - Caroline Hennessy - September 2007
There are 58 other students from seven different countries in the class, ranging from gap year students to people looking for a career change but, no matter what you’re there for, there’s one thing certain: days are going to be long.
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Spill The Beans - Una Ming Kavanagh - Sept 2014
Some things that I learned today:
- Common beetroot you normally see in stores is called “ruby beetroot”.
- The flowers on longer stems on a courgette plant are the male flowers, whereas the flowers actually on the courgette are female.
- If you’re cooking with basil, don’t leave it lying around after it’s chopped. Use it straightaway because it oxidises.
- Tinfoil is banned here is Ballymaloe Cookery School because Darina believes it’s harmful to store food using it.
- Hake has a very silvery skin and it’s very long (like a conger eel), and has a few black lines running down its body.
- Haddock has a black thumbprint on its body (like John Dory), but also has a black line on it and a small goatee under its chin.
- Whiting looks similar to haddock but has a pink tinge and catches in a goldy light.
Apron Anecdotes - Kaelin Whitaker - Jan 2015
"Today was our lecture day, cheddar cheese and cheese biscuits, canapés, spices, freezing, olive oil and balsamic vinegar were on the list. Darina took us through lots of different canapé ideas, with various ways of serving, and chatted a bit about how much to charge, and how many options you should offer. Very informative and interesting demo. We will have a spice recognition exam at the end of the course, so after lunch she briefly went over all of the spices."
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Adventures of MiniTak - Takashi Yonenaga January 2012
Adventures of MiniTak - Takashi Yonenaga January 2012
French Foodie in Dublin - Ketty Elisabeth - Jan 2015
We don’t have to go to school in the evenings or on Saturdays but there is always something going on where we can get some extra culinary education. During the week it might be cheese making, a butchery class, making sourdough breads, watching a food related movie and on Saturdays it can be an extra cooking demo or workshop.
Visit Ketty's Blog
Nicholas Gill - September 2019
After lunch we came back into the demo room to have Rachel show us how to make many types of cakes and macaroons which I just love, after that, they showed us how to make and pour tea, yes I'm serious! So demo went on until very late, it was the longest demo ever but I enjoyed every minute.