Much gratitude to Food & Home Entertaining magazine in South Africa for this terrific feature on The Elephant Café and my bush gourmet cuisine.
One of my most important considerations when developing recipes in the Upper Zambezi Valley is the weather. For nine months of the year it’s hot, with October being the hottest month of all.
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.
Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?
If Peter Piper pi
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.