Ms. Roisin Carolan is our feature debut, this Aussie amiga is a notable talent in and out of the water! Known for her witty comebacks and deep drop-knee cutbacks, RoRo is a standout shredder hailing from Byron Bay. Beyond her surfing talents, Roisin is also an amazing chef currently completing her apprenticeship in the Culinary Arts. We were happy to catch up with Roisin & get the scoop on how she stays killing it
Photo// @honoluablomfield Photo// @letmesea
Q: What is a typical day in the life for Roisin?
Well, hopefully it starts with a surf somewhere in Lennox or Byron. I work a lot, so I usually tend to roll over to work after my morning surf, lots of cooking to loud tunes at Fig Tree restaurant. I enjoy it a lot. But say I wasn’t working I’d probably pop into McTavish then, they now have a coffee shop, with great coffee and food, and a familiar face to lots of you; Kahu might even make your cappuccino. If the surfs good I’ll go back, if not I would bake something, a cake, tart or maybe bread. I love pastry. If I have time I might do a lil doodle, but I don’t draw so much anymore, it’s harder to find the time. Then I might have a few beers or bit of vino with friends to finish.
Q: When did you start surfing and how did you get your start?
I started when I was 10 when Santa gave me my first foamy board. My family and I were living in Manly at the time and my parents put me in a local boardriders. It was so good for me be in a club and meet so many people who pushed my surfing and influenced me.
Photo// @figtreerestaurant Photo// @franmiller.com.au
Q: Who are some of your personal influences? In surfing and culinary arts?
Bob McTavish has been a major influence for me and my surfing. Growing up with such a positive enthusiastic pioneer of surfing I think was a huge thing for me. Also all my lovely friends who surf, the Sano crew particularly are some of my favourite people to surf with and keep surfing fun and exciting.
There are so many amazing chefs out there who continue to inspire me and fuel my passion for cooking but I think Julia Child is one my favourites. As well as Marco Pierre White and Anthony Bourdain.
Q: How do you find balance between work, creative outlets and a social life?
It’s for sure hard. Sometimes I definitely feel as though I work more than I’d like. But then I have to remember I’m working towards something that will be able to take me lots of places. Hopefully when I’m done my apprenticeship I’ll be able to use it to travel to lots of new exciting places.
Photo// @roro.carolan Photo// @timsamuelphotography
Q: What would you say you are most passionate about?
Cooking and surfing are pretty tight right now. I have a lot of drive to do well with cooking. But surfing is such an important part of my life. I don’t care much for comps or that anymore, just surfing, personal growth in the sport and my beautiful friends and family I’ve made with it.
Q: With a New Year ahead what are some of your plans for the next chapter?
I’m actually on my way to Tasmania right now to stage at a restaurant in Hobart. This means doing work experience pretty much. Working to learn. It’s a super exciting time and I’m so keen to learn lots of new things down here. Hopefully get some good waves too.
Photo// @brydiewatson_ Photo// @ceciliaphotographie
Favorite place to surf:
Lennox point, soy lush.
Best contest results/proud moments:
Probably Malibu a few years ago. Best comp, had so much fun, With perfect waves and company.
Boards you’re riding:
McTavish, I’m currently riding the noserider model, a Sherpa which is an all round shortboard, and I also have a glider model it’s called the sugar.
Favorite places to travel:
California, I really loved Baja too. And Dublin.