Brown onions, after being harvested, on Livingstone Fruit Farm.

Cooking in banana leaves, an age-old tradition in many parts of the world, not only adds moisture to the ingredients inside, but also a delicate flavour and aroma.

Bunches of bananas about to ripened in the cold rooms at Livingstone Fruit Farm, after which they are taken to town to be sold.

Bruleed Bananas & Dulce de Leche Ice Cream with a Mongongo Nut Florentine, a dessert I created for The Elephant Cafe in Livingstone.

Organic shallots are not only a great addition to my bush gourmet cuisine, but they are effective companion plants mixed in with other vegetables in the garden.

We grow different varieties of red and brown onions on Livingstone Fruit Farm, for sale at the local markets in town.

We grow a couple of hectares of onions commercially on Livingstone Fruit Farm. Here they are drying in the field before being stored.

Our bananas are thriving in the composted soil, in which we add elephant dung and chicken manure, used in the plantations.