For that first lunch, I snacked on biltong (a form of dried meat, similar to beef jerky in the US, which is a delicacy in South Africa), cheese and high-fat nuts, especially macadamias. These would become my staple snack foods. I soon added tinned fish, especially pilchards and sardines, chicken and dairy products in the form of butter, milk, cream, cheese and full-cream yoghurt. I ate little fruit and vegetables to begin with, and had yet to discover the value of eggs and organ meats such as liver, kidneys, hearts and brains.
