When Annabel first asked me to come with her to do Ayahuasca I had never heard of plant medicine and my reaction was one of scepticism tinged with fear of the unknown, and of making myself vulnerable.
The wild edibles and indigenous food with which I create my bush gourmet cuisine is a bridge into a Zambia few are fortunate to witness. It’s a bridge to understanding both Zambia’s people and its terroir.
A new year is a time of promise and hope.
The Elephant Café, in which I am a partner and the Chef de Cuisine, is two months old today. Instead of writing about its story so far, I have chosen instead to compile a slideshow that illustrates it.
Our world, it seems, is descending down a refuse-filled vortex not unlike that after you’ve pulled the plug on dirty dishwater.