A simple salad made with locally-grown fresh ingredients, including avocado, in Mfuwe in Zambia's Eastern Province.
Avocado & Mbwiila Hummus with Roasted Pumpkin Seeds & Melba Toast, a canape I created for The Elephant Cafe in Livingstone.
Chargrilled Tilapia Salad with Avocado, Mango & Red Pepper, created by me out of locally-produced ingredients for Time + Tide's Chinzombo Lodge in South Luangwa.
Thai-inspired Tilapia Ceviche with Roasted Peanuts, Pomelo, Cucumber & Avocado Puree, a dish I created for The Elephant Cafe in Livingstone.
Organic Bean, Watercress & Mixed Seed Salad, inspired by Yotam Ottolenghi's Spring Salad. All the fresh ingredients came out of my garden.
One of Chris's favourite foods are fresh lima beans just after being removed from their shells.
Teepees of organic lima beans add height and stature the length and breadth of my vegetable garden.
Organic lima beans after the skins have been removed. They can be eaten fresh or blanched, such is their fresh sweetness.
Zambian Mixed Bean Salad with Feta, Sweet Peppers & Avocado, which I created for Time + Tide's Chinzombo Lodge in South Luangwa.
Chilled Cucumber & Dill Soup with Tilapia Ceviche & Edible Flowers, which I created for The Elephant Cafe in Livingstone.
Thai-inspired Tilapia Ceviche & Sesame-infused Cucumber & Avocado with Asian Pickled Radishes, which I created as an appetizer at The Elephant Café in Livingstone.
A fine example of "jungle gardening", which is what I do to repel the harmful bugs and attract the good ones.
Borage flowers always brighten up a plate or glass, and as well, make a terrific companion plant in the garden.
Baby violas decorate this Asian-inspired tilapia ceviche which Chris and I served at our wedding in 2017.
Drying violas in my dehydrator to add to baked goods and desserts in my bush gourmet cuisine.
Galangal flowers, which taste of ginger and lift any plate up with their elegance and delicacy.
Edible Flower Couscous with Fresh Summer Herbs, Pistachios & Feta, inspired by Sarah Raven.
Galangal flowers, with their hint on ginger, lift this Asian-inspired tilapia ceviche.
I often leave my mixed leaves and herbs to flower, which I then use as a garnish in my bush gourmet cuisine.
Mongu Rice & Nzembwe with Summer Herbs, Mixed Nuts & Dried Kumquats, decorated with edible flowers from my garden.
Gluten-free Lemon, Mongongo & Cardomom Cake, decorated with fresh fennel flowers, which I created for The Elephant Cafe High Tea.
I sometimes eat fennel flowers, which taste of aniseed, as a digestive. They are long-lasting and very pretty on a plate.
Onion flowers, when snipped off individually, always make a plate look pretty. They also add flavour and have a great shelf life.
These happy, monkey-faced violas in my garden are a favourite garnish in my bush gourmet cuisine.
The nasturtium plant -- its seeds, flowers & leaves -- is all edible. Its flowers, in myriad colours, really makes a plate come alive.
Chef Peter at Chinzombo Lodge showing off a fritatta we made using only ingredients taken from Time + Tide's Kapani garden.
A Tex-Mex-inspired breakfast I produced in the colours of Zambia to celebrate its independence. Everything on the plate was locally-produced.
Ice cream made with eggs from our hens and wild fruit syrups is a signature dessert in my bush gourmet cuisine.
Lambshuka, which I made with local lamb mince & organic pepperdews, tomatoes & summer herbs from the garden, on which I poached eggs from our hens.
One of our favourite breakfasts - poached eggs & avocado on gluten-free seed & nut toast.
New potato salad made with homemade herbed mayonnaise, fresh chives & nasturtium capers. The capers are made by pickling nasturtium seeds.
Making homemade ravioli out of eggs produced by our free-range hens. Look at the colour of those yolks!
Steamed asparagus under a poached egg & foaming hollandaise sauce, sitting on gluten-free seed & nut toast.
Our hens work hard to produce one egg a day, which I not only use in my bush gourmet cuisine, but also share with the children at Taonga Preschool & Daycare.
The basis of my ice creams, mayonnaise, souffles, pasta dishes, and so much more. Gratitude to our hard-working hens!
Coconut Dulce de Leche with Caramelised Pineapple. Both the pineapple and violas came from our organic garden.
Every year, starting in midsummer, we have a bounty of pomegranates that, if not eaten fresh, are preserved into pomegranate molasses, jelly and syrup.
Every year we are gifted hundreds of kumquats from one tree, just outside our kitchen's back door.
Discovering preserved lemons, through an Israeli neignbour, led to the North African and Middle Eastern flavours accented in my bush gourmet cuisine.
Fresh lime, such a refreshing taste in our intense heat, is a favourite ingredient I use in so many of my bush gourmet dishes.
I discovered the intense flavour of dried watermelon during a visit to Costa Rica. It makes a healthy, tasty snack!
Green Papaya Pad Thai Salad with Roasted Peanuts, created by me out of locally-grown community produce in South Luangwa for Time + Tide (Zambia).
Gluten-free Guava Cheesecake, made with a nut and coconut base and guavas grown in our garden.
Making guava jelly, bush-style. The netting over the bowl keeps all the bugs out as we hang the cooked fruit overnight.
Pineapples really thrive in our desert-like soil, so much so that Chris has started growing them commercially on the farm.
Organic mangoes in the late afternoon summer light in our vegetable garden.
My Zambezi Bombshell, which I created for The Elephant Cafe, is made with basil & rosewater cream, muchingachinga syrup, pistachios & fresh strawberries.
Preparing pomelos to be added to a tilapia ceviche salad, alongside avocados and pickled radishes.
The perfection of our guava crop each year I put down to companion planting and the health of our organic garden.
The granadilla flower, to me an architectural wonder, blooms and produces fruit for most of the year.
Preserving Four-Citrus Marmalade, made with lemons, pomelos, grapefruit & kumquats, all taken from our organic garden.
The pomelo, or pamplemousse, or shaddock, is a larger, milder, sweeter version of the grapefruit, which makes a pretty addition to salads and preserves.
We are gifted with a bountiful strawberry crop each year, but we have to protect them from the birds.
This was my first attempt at drying pineapples rings, eaten in grain dishes, muesli, and as a snack. Drying fruit always intensifies its flavour.
Lemons and limes are key ingredients in much of my bush gourmet cuisine, therefore I am fortunate that the trees thrive in our garden.
When it comes to eating fresh pawpaw, our biggest competitor is the Trumpeter Hornbill, whose beak is so large it destroys a whole fruit in seconds.
Where bush gourmet meets Ottolenghi. All the ingredients for this Ottolenghi-inpired salad came from our garden.
Organic granadillas, or passion fruit, thrive in our Kalahari sand soil. They start producing early in the year and only finish midwinter.
A Meringue Roulade with Basil & Rosewater Cream, Fresh Strawberries & Pistachios. Basil & strawberries make a winning combination.
Mixed Leaf Salad with Goat's Cheese, Native Cherry Tomatoes, Shallots, Peppers & Pomegranate Seeds, all grown in our garden.
Basil Ice Cream served with Meringue & Organic Strawberries & Mulberries, a dessert I created for The Elephant Cafe in Livingstone.
A selection of organic salad leaves, taken from our garden, before being spun and plated.
My first attempt at making Vietnamese Pho in which I used only fresh ingredients from our garden.
Roasted Vegetable & Mixed Herb Salad with Sesame Seeds & Edible Flowers. All the fresh produce came from our garden.
Red Swiss chard, which not only adds colour to a dish, but is also an effective companion plant in our garden.
Organic Thai basil. Its leaves taste of aniseed and is another dominant flavour in much of my bush gourmet cuisine.
This Roasted Pepper, Avocado & Feta Salad is an example of how we eat what we grow in our garden. The feta cheese is produced in a local dairy.
We grown many varieties of basil in the garden, but nothing does it for me like fresh Genovese basil.
We grow many different varieties of lettuce in our garden, which we eat in salads nearly every day of our lives.
Thriving organic thyme growing in the corner of one of our raised beds. It doesn't do quite as well in the heavy summer rains.
Asian Beef Fillet Salad with Peas, Bell Peppers & Sesame Chili-Lime Almonds in a Sweet & Spicy Tahini Dressing, which I created for lunch at Time + Tide's Chinzombo Lodge.
Ingredients for one of my all-time favourite dishes, Pea & Mint Risotto, are all organic and all taken from our garden in midwinter.
Freshwater Crayfish, Fennel & Pea Risotto with Preserved Lime, created by me for Time + Tide's Chinzombo Lodge.
Freshwater Crayfish, Fennel & Pea Risotto with Preserved Lime, created by me for The Elephant Cafe in Livingstone.
Preserved pepperdews with ginger, garlic and bay.
We dry our pepperdews to save seeds for the next season.
Fire-roasted Red Pepper & Masawa Soup with Eastwood Greek Yoghurt.
Turning peppers and tomatoes into powder
Beautiful, young beetroot just harvested from the garden. Not only is the root filled with antioxidants, but the leaves are too.
Love them or loathe them, radishes provide crunch and colour to canapes and salads. We love to eat them whole with a dabbing of salt.
Green Papaya Pad Thai Salad, made all the more brighter by using organic carrots from our garden.
Chilled Beetroot & Muchingachinga Soup with Ginger & Coconut Milk, created for Time + Tide's Chinzombo Lodge in South Luangwa.
One can find fans of fennel throughout my garden. I use it to add texture and flavour in so many bush gourmet dishes.
Organic ginger, dug from our garden, is a key flavour in so many of the recipes I develop for my bush gourmet cuisine.
Organic baby beetroot, in myriad colours, just before being sliced and added to a salad
Ottolenghi-inspired Moroccan-spiced Carrots & Fennel with Feta & Mint, which I created out of community garden produce for Time + Tide's Chinzombo Lodge.
We grow beds of fresh turmeric in our garden, which is used in all manner of dishes and drinks.
These beetroot, both the purple & the candy-striped chioggia, are major players in my bush gourmet cuisine because of their health benefits and striking colours.
Thai-inspired Beetroot & Muchingachinga Soup with Coconut Milk
Roasted pink beetroot add colour and depth of flavour to this mixed leaf salad with feta & edible flowers.
Courgettes and patty pans taking pride of place in the garden, outside our kitchen back door in early summer.
We use courgette flowers, so versatile and beautiful, in many ways on the plate in my bush gourmet cuisine.
Roasted Mundalangwe & Beetroot Salad with Goat's Cheese. Mundalangwe is the Tonga name for this indigenous pumpkin.
Prepping our organic butternut squash to make mountains of salad for an event here on the farm.
A recent addition to our garden - tree tomatoes. They are sweet-tasting with a thick skin, and are delicious eaten raw, or preserved into jam or chutney.
Our sundried tomatoes, harvested from the garden, are baked out in the sun and fresh air for days.
Organic tomatoes on the vine in our garden, at various stages of ripening.
Harvested tree tomatoes, just before being pureed and used in an ice cream for my bush gourmet cuisine.
Tomatoes provide a colourful and flavourful undertone in my bush gourmet's signature Roasted Pepper & Masawa Soup, created by me for The Elephant Cafe in Livingstone.
Shakshuka, made with sweet peppers from a neighbour and our own tomatoes, has become a signature breakfast dish in my bush gourmet cuisine.
