Marcelo Severo

Permacooking – Vegetarian Delights

There’s been a word or two in my ear that I may be presenting myself as nothing more than a meat-and-sugar eating beast on these cooking posts and that I’ve been neglecting my veggies. And it’s simply not true. Between the early morning offal fry-ups and the late night crème caramel indulgences, I cook and eat all sorts of things….

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Permacooking – the Day Off

I wake up to a deficit of gas at the student camp, which translates into no easy hot water for my Sunday morning tea. There is also a surplus of horse manure sitting right by the cooking tent. I check on the horses and they seem fine. I collect a few scraps of wood and start a fire to heat some water. While that’s going, I grab a shovel and […]

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Permacooking – Milk, Tongue, Eel and Pizza Night

More Meat I promised last week that I would tell you about the cows here at Zaytuna and I’m going to do just that. I’d like for the vegetarians out there (who will find most of this menu unpalatable) to still be interested in reading about these cows because it’s not just about the beef that ended up on our plates…. Zaytuna cow Photo © Craig Mackintosh

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PermaCooking – Meat, Marmalade and My Execution Meal

The Meat Situation The meat situation is this – we’ve got a good part of a cow in the freezer, a couple of lambs coming along, and lots of birds that need processing. For the vegetarians out there, I offer you potato gnocci later on for dinner (without the beef ragu of course) and cumquat marmalade on sourdough toast for morning tea. For now though, let me indulge the more […]

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PermaCooking – Your Goose is Cooked

One of several Zaytuna Farm geese All photographs © Craig Mackintosh except where credited otherwise We killed a goose at Zaytuna Farm the other day and by my count we served out 60+ student meals from it, plus two day’s worth of wonderful breakfasts for the staff. Not a bad effort I thought. Pretty good use of a bird. Here’s what we did….

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Permacooking

The farmer and the cook with Ethiopian Cabbage First Week I’ve just finished my first week working as the farm cook for the Permaculture Research Institute at Zaytuna Farm and already it’s been an amazing experience. To be able to cook at this wonderful and dynamic farm is a delight for all the gastronomical senses. If fresh, seasonal, local, delicious and nutritious ingredients are what good food is all about […]

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