Can you remember?

Bill Oldfield

Some time ago, while all my family and friends were dressing for the winter trying to keep warm, I was sitting with some colleagues on the patio of a superb restaurant overlooking stunning countryside just outside Cape Town and was about to have lunch. Just to rub it in, the temperature was around 30°C but there was a gentle cooling breeze keeping things comfortable as tends to be the norm at that time of year in South Africa’s fantastic western cape.

Anyway, along came a waitress carrying a cumbersome blackboard and easel which she proceeded to assemble next to our table and we expected her to leave it with us so that we could contemplate the 20 or so starters and main courses chalked on it. But she then started to talk about the dishes and all the ingredients and cooking processes in incredible detail. Not just how the dish…

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