Think, eat, love

Andrea Nagel, Times Live
A blue egg and unflavoured creme fraise are served with squid ink, chilli salt, goji berries and fresh herbs, and dished up on a once-off Mervyn Gers ceramic plate.This is breakfast at the start of the Spier Secret Food Festival on Friday, a day of talks about the conceptual nature of food. It’s unusual – and delicious – and the right start to a day of thinking about food in a different way … READ MORE

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