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 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.
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.
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.
