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.
Last month, with little warning, Chris bought an air ticket to Greece.
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.
An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month.
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.
Wild sourplums, or mungomba, as the Tonga people call them, taste like pucker maraschino cherries infused with almond.