Once again I was commissioned by The Cook’s Cook magazine in the United States to write a feature article, this time on The Elephant Café.
The Elephant Café wins Best New Restaurant Award + Recipe: Munkoyo Panna Cotta with Seasonal Strawberries & Baby Meringues
The nomination came as such a surprise. I’d neither heard of the Zambia Hospitality Awards (ZHA), nor expected any sort of recognition for The Elephant Café because we were still so new.
The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only bring color and texture to a dish, but also flavor and scent.
Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was stung by pests and we had more fruit than we knew what to do with.
Mint and cucumber is a combination that, I recently found out, is as effective in the spa as it is in the kitchen.
“What’s in a name? That which we call a [lima bean] by any other name would [taste] as sweet.