When I’m introduced to a new indigenous ingredient, I experience a similar reaction to that of a prospector unearthing a new mineral deposit. My eyes alight. I examine and prod and my fingertips tingle.
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.
Preparing for L(a)unch at The Elephant Café + Thai-inspired Tilapia Ceviche with Avocado, Pomelo & Roasted Peanuts
The pounds I gained on our foodie holiday in Ireland and England disappeared fast as a result of the speed with which I hit the ground running on my return to Livingstone.
When The Cook’s Cook magazine in the United States asked me to contribute a feature story to its GREAT OUTDOORS issue, I was unaware then that this commission — one that had followed many before it ̵