About the author; The Great Karoo, Graaff-Reinet and its people; Soups; Meat: Lamb, Beef, Free-range chicken, Venison - furred and fowl, Charcuterie and deli cuts; Side dishes and accompaniments; Desserts; Preserves and baked treats; Index.
Gordon Wright studied law, then went into investment banking before 'semi-grating' to the Karoo, where he and his wife Rose opened a guesthouse and a restaurant. The restaurant is rated in the Top 5 in the Eastern Cape and in the Top 100 in South Africa. Food and the Karoo are his abiding interests (make that 'obsessions'). He is head of the Karoo convivium of the International Slow Food Movement, hunts for his own venison because he needs to know where ingredients come from and how they are treated right until they land on the plate. Gordon and Rose also have a wonderful garden in which they grow as much as possible for the kitchen. He has two sons and an off-the-wall sense of humour. He is a professional member of the Chaine des Rotisseurs, an international gastronomic society founded in Paris, tracing its origins back to 1248.
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