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Bean (of many names), Fennel & Quinoa Salad with Fresh Lime

“What’s in a name? That which we call a [lima bean] by any other name would [taste] as sweet.” Apologies to Shakespeare, […]

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Phenomenal Fungi – a Lesson in Perspective

I realized just how insignificant I was in this world when Zimbabwean mycologist, Cathy Sharp, held a course about fungi on our […]

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Guava-glazed Pork Chops with Homegrown Roasted Vegetables

Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was […]

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Benefiting from our Elephant Eco-Engineers …

An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month. We […]

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Eating Pretty … Edible Flowers in my Garden

The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only […]

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A Garden’s Organic Interdependence (in homage to John Maynard Keynes)

We’ve had the wettest summer since I arrived in Livingstone four years ago. More rain fell in January than the whole […]

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If Peter Piper Picked a Peck of Pickled Peppadews …

Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked […]

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The Giving of Words … A Bush Wedding

The meaning of marriage begins in the giving of words. So said Wendell Berry, one of the wisest users of words […]

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The Kindness of the Earth …

… The wonder of a garden Trusting the first warmth of spring Until its black infinity of cells Becomes charged […]

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Green Gazpacho Salad with Roasted Pumpkin Seeds & Mongongo Nuts

One of my most important considerations when developing recipes in the Upper Zambezi Valley is the weather. For nine months […]

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A Feature on The Elephant Café & SavannaBel’s Bush Gourmet in S.A.’s Food &...

Much gratitude to Food & Home Entertaining magazine in South Africa for this terrific feature on The Elephant Café and […]

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Vietnamese Pho … with a Bush Gourmet Touch

Before I set about making my first-ever pho, I learned that the depth of flavour, its intense colour and clarity, […]

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Guava-glazed Pork Chops with Homegrown Roasted Vegetables

Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was […]

View Article


Benefiting from our Elephant Eco-Engineers …

An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month. We […]

View Article

Eating Pretty … Edible Flowers in my Garden

The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only […]

View Article


A Garden’s Organic Interdependence (in homage to John Maynard Keynes)

We’ve had the wettest summer since I arrived in Livingstone four years ago. More rain fell in January than the whole […]

View Article

If Peter Piper Picked a Peck of Pickled Peppadews …

Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked […]

View Article


The Giving of Words … A Bush Wedding

The meaning of marriage begins in the giving of words. So said Wendell Berry, one of the wisest users of words […]

View Article

The Kindness of the Earth …

… The wonder of a garden Trusting the first warmth of spring Until its black infinity of cells Becomes charged […]

View Article

Green Gazpacho Salad with Roasted Pumpkin Seeds & Mongongo Nuts

One of my most important considerations when developing recipes in the Upper Zambezi Valley is the weather. For nine months […]

View Article
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