Flavours

For my mother, the gold standard was Cordon Bleu. Having moved to Australia from Namibia, she was suddenly confronted with hundreds of ingredients which she had no knowledge of. She educated herself by following the 72 week magazine Cordon Bleu course. But for me she was so much more than that – her “leftover” meals always left us longing for more! Here I explore family favourites with my own passion for food.