I once read that in the Celtic tradition monks and warriors undertook “incredible journeys of imagination and spirit.
Chris and I are shortly off to Amalfi in Italy.
The only noise that distracted us during our short stay at La Rochelle Country House in Zimbabwe’s eastern highlands was that made by the birds.
Before I set about making my first-ever pho, I learned that the depth of flavour, its intense colour and clarity, is all in the making of the broth.
The language of food echoes through the generations in rural Zambia.
Much gratitude to Food & Home Entertaining magazine in South Africa for this terrific feature on The Elephant Café and my bush gourmet cuisine.