Gourmet Safari: A Gastronomic Journey through the Wonders of Africa
Donovan van Staden
Format: PDF / Kindle (mobi) / ePub
Have you ever wondered what makes up a typical day in a luxury safari lodge in Africa? Apart from the excitement of sighting one of the Big Five while out on a game drive or guided walk in the bush, there is much more to what makes the safari experience so special and memorable. One of the most important factors that can make or break your getaway adventure is the food and service at the lodge where you’re staying.
Donovan van Staden, Group Executive Chef for Sanctuary Retreats, is responsible for training the chefs and has compiled this mouthwatering collection of recipes that feature on the menus of the lodges, which are set in exotic locations such as the Bwindi Impenetrable Forest in Uganda, the Masai Mara in Kenya, and the Okavango Delta in Botswana.
The book is divided into chapters that cover the food served throughout a safari day, from the early-morning biscuits before you depart on the first game drive, to breakfast, lunch and dinner, with afternoon tea, sundowner snacks and canapés in between. The food photography is a feast for the eyes and the accompanying images of the lodges, their friendly and hospitable staff, the magnificent locations and wildlife will have you cooking up a storm to invoke the safari experience or will see you planning your next holiday to one of these remarkable establishments.
pan. Transfer the fillet to a roasting pan and roast in the oven for about 40 minutes, or until just cooked through. Set aside to cool slightly before cutting into slices. Poach the green beans until al dente. For the dressing, mix all the ingredients until well combined. To plate up, arrange a bed of lettuce in the centre of each plate. Layer the green beans on top of the lettuce and then arrange the pork fillet and orange slices neatly on top of the green beans. Sprinkle the grated carrot
the heat and add the coriander. Season to taste. Serve with the tilapia croquettes. LUNCH 75 Hot Thai Beef Salad Serves 6 Marinade 2.5 ml chilli paste 15 ml sesame oil 3 cloves garlic, crushed 60 ml sweet soy sauce 5 ml finely grated fresh ginger 60 ml oyster sauce salad 1 kg beef fillet, cut into strips 2 carrots, cut into strips 1 red pepper, cut into strips 1 yellow pepper, cut into strips 1 green pepper, cut into strips 200 g egg noodles, cooked spigs of fresh parsley for garnishing For
and a slice of lemon. Sanctuary Olonana Safari Camp, Masai Mara National Park, Kenya Afternoon Drive and Sundowners Sanctuary Chobe Chilwero, Chobe River, Chobe National Park, Botswana The guide rounds up everyone and ushers you onto the game drive or sunset cruiser. There are spectacular beauties waiting and time is precious. I am not sure where or when it started, but we have a safari tradition that is practised religiously. It involves a salute to the setting sun and a celebration of
another glorious day in Africa coming to an end. The fondly known ‘sundowner’ usually involves a glass of your favourite tipple and a handful of moreish snacks that you somehow seem to find space for. One thing is for sure though, it needs no arm-twisting to ensure a healthy attendance to this timeless gathering. Once the sun has set and the darkness begins to creep in, it is time for another adventure. This time, a hunt for the creatures of the night. And if you are lucky, which you usually are,
CANAPÉs 133 Lemon and Chilli Olives Serves 4–6 10 ml vegetable oil 1 x 350 g tin pitted black or green olives 10 ml chopped fresh rosemary 1 clove garlic, finely chopped 1 chilli, chopped juice of 1 lemon chopped fresh parsley for serving (optional) Heat the oil in a frying pan over medium heat. Mix the olives, rosemary, garlic, chilli and lemon juice together and pan-fry for 10–15 minutes. Place in small serving bowls or skewer each olive on the end of a toothpick and serve sprinkled with