Introduction to From our Kitchen

The great news is, we can, and will, have a total gastronomic adventure for two years.
We will be cooking on open coals, supplemented with a little two plate gas cooker, and I will definitely be building a mud and clay wood burning oven. We will also have a hot box (thanks mum and dad) and of course will try a solar cooker as well.
Can you imagine catching fish for your dinner three nights a week from one of the top fishing spots on the East coast of South Africa, or dispatching a chicken or two to the pot each week.
Lots of fresh organic vegetables grown locally, eggs warm from under the chickens.
This will be a cooking adventure. And I can't wait.
On my list of to cook and taste. Other than the obvious, are: Red Bait, Sea Urchins, Various fish, pigs head, sheeps head, brains, chickens feet, field mice, snakes, birds, all sorts of offal, tongues, trotters and tails.
We will aim to create an air of culinary authority, and will be sure to lend extravagant experimentation to all cooking proceedings. We might even get Sonja to try a dish that she would never normally do. I will be eating alone otherwise.
We will see just how far we can push the envelope with what we have. We will get pigs ears grilled to perfection, and sheeps brain spread on toast.
We will catch what we need from the sea, or pick it fresh from an organic garden, dispatch it, dress it and hang it. We will have fresh goats milk and lots of opportunity for dairy. Watch us build a mud and clay adobe oven to cook it all in, or grill with us over our open flames.
We can show you how to make traditional African beer, sour milk in a gourd, and perhaps even snake, fieldmouse or guineafowl.
Absolute gastronomic inspiration to last the two years we will be here.
Of course we will have to try cookies too.
Besides all the above we will both be experimenting with variations on more common dishes, bottling and preserving, baking our own bread generally seeing how effectively we can sustain ourselves.