It was such a thrill to attend Marije Vogelzang, the well-known eating designer’s dinner at the Spier Secret Festival. There is rightfully much focus on where our food comes from so it is wonderful to have an opportunity to explore how we eat our food.
The dinner was billed as “exploring the ancient cooking method of baking meat and vegetables in clay. In ancient times whole animals were baked in clay on an open fire, and after being removed from the hot coals, smashed open. The cooked contents are only revealed when the clay shell is broken, creating a dilemma; breaking a sculpture to sample the warm food inside.”
We moved between three locations within the Spier cellar with tools that included tongs and hammers. All the food was encased in shells, some perfectly designed by nature for the nuts, quail eggs, oysters and other shellfish while various root vegetables and two whole ostriches were encased in clay, baked on an open fire and had to be smashed open to reveal the contents. And whole boer pampoene (pumpkins) had to be cut open to reveal sweet dessert centres.
It is always a delight to share in someone else’s creative journey and at the same time ask yourself and the people around you questions about what you are all experiencing.