Food & Cooking Thread

You wish 

The Zimbabwean farmers sound very interesting. If they do homemade sausages EO fill your boots. I have never tasted sausages like Zimbabwean/South African butchers make. Also look out for Biltong - sun dried strips of raw game meat another speciality. Am awaiting your detailed report with interest. 

The signs aren’t that clear as to which property it was and I had to navigate a randy gander goose in full courting ritual with nearby female to ask a person outside where the farm was.

Eventually tracked down the right place and met Mrs Proprietor in the Butchery Building. The meat looked absolutely beautiful.

We’ve taken away a few samples - you can have your choice of pork from pink pig or black pig. We’ve got some streaky bacon of both types. Some is for breakfast along with their lambs kidneys. Their lamb cutlets will follow next week probably.

Their mince that they do despite being called steak haché is only from their own animals, so lamb or pork. No beef products at all.

Will update after breakfast tomorrow.

So far, the streaky and lambs kidneys have been eaten and are fine, if not yet noticing anything to make us go wow.

Had a meal at a place about 20 mins away from us. Driven past it for 15 years. Only realised it wasn’t a private residence about 6 years ago. Finally managed to have dinner there last night. Fabulous setting inside and out plus the food was beautifully crafted and tasty.

Smoked salmon on an asparagus crème as the amuse bouche; poached egg with a delightful velouté with hints of goats cheese; main was a rectangular sturgeon mousse between two thin toasts - it looked more like an ice cream wafer - accompanied by a beautiful mix of mushrooms; desert was a pear and orange soufflé that didn’t lose its rise even though it had to come up from downstairs.

The wine was from Chateau Tour des Gendres (sons in law), a Bergerac wine - the property had been split between a son in law and a cousin the white came from one and the red the other beautifully named Le Gloire de Mon Père was the red and Le Moulin (mill) des Dames the white. 

They only let non-residents dine there when it’s low season. Peak season they look after their staying guests and it really is a sumptuous place.

We’ve friends from the dog training group round this lunchtime and Mrs EO is creating wonders. Hope to put the details up later

Sounds delicious - well done to Mrs EO!!!!! The brie is one of my favourites. Remember having it when Mrs GPR & I went on a canal boat holiday north of Bordeaux. Had it in a riverside restaurant and we had to almost chase it across the room it was so lively - happy days!!!!!