Be a Flexitarian – try to be flexible when it comes to eating.
Eat healthy, but enjoy the occasional indulgence and meals in the
company of friends without scrutinizing ingredients or feeling guilty (Darina Stoyanova)
Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life (Georges Blanc)
When eating bamboo shoots, remember the man who planted them (Chinese Proverb)
Tom made a really delicious roast lunch for us today. He put a shoulder of pork in the oven last night at midnight which cooked slowly until lunch time. He made a butternut and potato bake from our Buddhist recipe book called Quiet Food. The butternut and potato bake has garam masala and honey amongst other ingredients: a very unusual flavour. The pork was fall-apart soft. It was all very good.
Sarah declared that there is comfort food and then there is soul food. She found today’s lunch to be soul food. For me, this meal along with Tom’s mushroom risotto was comfort food. For me soul food has to be exceptionally exquisite. Like the meal we had at Mosaic Restaurant at the Orient Hotel in Magaliesberg. That was a gastronomic delight for me. There was a fusion and process of delicate flavours that swept in waves over the tongue’s different senses of taste. It was an orgasmic food experience. I imagine that Heston Blumenthal’s gastronomic menu at the Fat Duck would be similar. This will have to be a saved-for outing as it costs £160. I include the menu below:
THE TASTING MENU
ONE HUNDRed and sixty pounds
Please allow 4 hours for this menu
- NITRO POACHED APERITIFS
- Vodka and Lime Sour, Gin and Tonic, Campari Soda
- RED CABBAGE GAZPACHO
- Pommery Grain Mustard Ice Cream
- JELLY OF QUAIL, CRAYFISH CREAM
- Chicken Liver Parfait, Oak Moss and Truffle Toast
- SNAIL PORRIDGE
- Iberico Bellota Ham, Shaved Fennel
- ROAST FOIE GRAS
- Rhubarb, Braised Konbu and Crab Biscuit
- MOCK TURTLE SOUP (c.1850)
- "Mad Hatter Tea"
- "SOUND OF THE SEA"
- SALMON POACHED IN A LIQUORICE GEL
- Artichoke, Vanilla Mayonnaise and Golden Trout Roe
- SADDLE OF VENISON
- Beetroot Soubise, Risotto of Spelt and Umbles, Black Truffle
- HOT AND ICED TEA
- GALETTE OF RHUBARB
- Neroli scented Yogurt and Rhubarb Sorbet
- THE "BFG"
- Kirsch Ice Cream and the smell of the Black Forest
- "LIKE A KID IN A SWEET SHOP"
I think that as important as the ingredients, is the intention that goes into the making of the food. If it is made with love (not only for the people for whom the chef is preparing the food, but also love of the food) and care and patience then it will taste good. It also works backwards – the maker and provider of the food is often forgotten. So as we eat our next meal, let’s take time to think about who made it. Ideally I would like to join hands and just take a moment to have an awareness of the food which is placed in front of us and the company we are with. But my idea met with resistance from Ariel and Tom… So at the end of the day, I look back in silence with gratitude, for all the ‘food’ my soul received today…