Here in Livingstone we seldom have really cold days in our short winter. Early mornings are chilly, especially on our slab under the Mongongo tree where there are no doors and few windows.
I’ve been busy opening a new food production and services company called SavannaBel – Bush Gourmet here in Livingstone, and my first customer happens to be The Elephant Café.
Gluts of fresh food, either straight from the tree or from the mountain in the freezer, are always inspirational when it comes to planning a meal for entertaining.
I believe the real meaning of our existence is to be found in soil … in its alchemy, in its mystery, in its eros. Terra Illuminata. It’s where life begins and it is where life ends.
When planning a brunch, I find it helpful to prepare food that doesn’t have to be eaten as soon as it is cooked — that doesn’t collapse like a soufflé, or won’t spoil like soft poached eggs.
While planning this post, I realized I had no idea where or how food preservation began.
