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A Taste of 2014’s Farm & Food Tours

Mikey & Gypgyp waiting for our first ever visitors, who had traveled to Livingstone from Finland.
Mikey & Gypgyp waiting for our first ever visitors, who had traveled to Livingstone from Denmark in February.
A mixed bean salad, with Christmas lima beans, yellow cherry tomatoes, and handfuls of fresh herbs from the garden.
A mixed bean salad with, among others,  Christmas lima beans, yellow cherry tomatoes, and fresh herbs from the garden.
The Danish farmers.
The Danish farmers.
Mixed green salad with a lemon and mustard dressing.
Mixed green salad with a lemon and mustard dressing.
A table of agricultural leaders from California enjoying lunch under the teak trees.
A table of agricultural leaders from California enjoying lunch under the teak trees.
A summer lunch, which included my New Potato Salad with Fresh Herbs and Nasturtium Capers, a recipe that was recently featured in The Cook's Cook magazine in the United States.
A summer lunch, which included my New Potato Salad with Fresh Herbs and Nasturtium Capers, a recipe that was recently featured in The Cook’s Cook magazine in the United States.
Rare rump steak with a grilled vegetable salad.
Rare rump steak and a grilled vegetable salad inspired by Ottolenghi.
Preparing the tables for a farm lunch in the lodge.
Preparing the tables for a farm lunch in the lodge.
Mansi Vasiwala, a visitor from Livingstone, displays one of our fresh garden salads.
Mansi Vasiwala, a visitor from Livingstone, displays one of our fresh garden salads.
Bush Biscotti served with fresh strawberries.
Bush Biscotti served with fresh strawberries.
Indian children from Livingstone loving the freedom of farm living.
Indian children from Livingstone loving the freedom of farm living.
Strawberry Fool served with Mongongo Nut florentines (recipe to come).
Strawberry Fool served with Mongongo Nut florentines.
Some of the HIV advocacy group that travelled to the farm for a workshop and lunch.
An HIV advocacy group that traveled from Livingstone to the farm for a workshop and lunch.
Italian salami and Spanish jamon.
Italian salami and Spanish jamon.
Otiria Ngoma preparing nshima for our first traditional Zambian lunch.
Otiria Ngoma preparing nshima for our first traditional Zambian lunch.
Our much-loved ciabatta bread.
Our much-loved ciabatta bread.
Chris showing the farm to 85 agricultural tour operators visiting Livingstone for an ATOI conference in November. The keffiyeh was a gift from a tour operator based in Egypt, who also gave him a lesson in how to wear it! Photo credit: Daph Lindsay of Zamag Tours and Safaris, Zambia.
Chris showing the farm to 85 agricultural tour operators visiting Livingstone for an ATOI conference in November. The keffiyeh was a gift from an Egyptian-based  tour operator! Photo credit: Daph Lindsay of Zamag Tours & Safaris.

HUGE GRATITUDE TO EVERYONE WHO SUPPORTED US … AND HAPPY HOLIDAYS TO YOU ALL!

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Annabel Hughes Aston is a writer and an award-winning chef in Livingstone, Zambia. She is the creator of "bush gourmet" cuisine.

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