Nourishing Nibbles in the Cape

I've just rendered my very own, highest grade, beef tallow...  and made my Victorian G reat Grandmother, Grace, very proud. In case you didn’t know, Tallow is beef FAT, in the same way that Lard is pig fat and Duck Fat is, well um... duck fat. I’m lucky enough to be friends with an awesome woman who just happens to supply local Cape Town restaurants with the most amazing Wagyu beef (gold mine as friends go, right?)   For those of you who are not yet familiar with this wonder-of- nature,   it is a breed of cattle that originates in Japan where it is   known as ‘Kobe beef’. Kobe Beef is Wagyu [pronounced ‘wag-you’] that comes from the Kobe region in Japan. Here they are regarded as a national treasure (it’s that good) and for many years only the Emporor, his family and his Samurai could eat Wagyu beef. It is rumoured that they fed these treasured beasts a strict diet, including beer, and washed them with the Japanese rice wine, Sake, spat by monks (yes, spat on, with sa