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.
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 ̵
I was commissioned by the American magazine, The Cook’s Cook, to contribute again, this time to their travel issue, which was published on December 1, 2015.