As devout foodies, my brother and I draped the ceremonial apron over our shoulders. We got to work in the kitchen from as early as 7 and 6 years old, respectively. The kitchen basics were not as we were told by our friends, to cook béchamel sauces or vichyssoise from scratch. On the contrary, we learnt how to make fairy bread and chicken-mayo sarmies in succession to these intricate dishes. Boiling an egg perfectly was only a trick we learnt after baking stiff meringues (the perfect boiled egg is medium soft, do not dispute the science!).

Alas, having such delicate palates and taste extended not only to eating. We appreciated fine art and décor at young ages after learning about food styling, feng-shui, and colour composition. We hosted our own science experiments with milk, food dye, and dishwashing soap in our kitchen only to end up using splatter painting techniques in our courtyard years later.

We travelled to petting zoos. We visited beach restaurants, we glamped in Barrydale, we even trod in the Free State with Croc-clad feet. There is no corner or crevice that my parents did not introduce to us from early curious ages. They have inspired us, which translates into our curiosity for adventure today still.

If you as a reader have any landscapes to travel to or edible efforts for us to cover, we will gladly do so! We want to continue the community. We want you to be just as involved in the decisions of where we go to next. After all, without YOU, we would not still be here.

I hope to be able to deliver to the bar my mother set. Being such a diligent cook with fervour in her steps complemented by her sharp wit, my challenge is to remain true to her. And that is why I am continuing.

It’s for her.