At the age of six, my parents and I stepped aboard my first plane to Africa. The quintessential British girl, obsessed with ponies and anything cuddly, I was a little more than excited. 15 hours later we felt the cool breeze of the Eastern Cape in South Africa and embarked on our first ever safari game drive. The magic of Africa hit me and I was hooked. My mother continues to refer to that day as the day she lost her daughter to Africa. But I wasn’t just lost to Africa. I was also lost to Gourmet Safari.
What do we call a Gourmet Safari experience?
After being captivated by every pronking springbok I could spot on our game drive, it was dinner time. Here we hit a few speed bumps. I just couldn’t understand. Why was the springbok now on my plate? Why was it cut into thin strips to create, what my mother called, carpaccio?
And it got worse… eland, impala, kudu, warthog, ostrich. They were all available for consumption that night and I was having none of it. The following day my cunning mother informed me that lunch was venison, after failing to explain the concept that beef is from a cow, pork is from a pig and so on.
“What’s that?” I asked, excited that I didn’t remember seeing that particular animal out on the open plains. “Meat” she said. And so, very peculiarly, the menu never varied from venison for the rest of the holiday and I, in all my naivety, happily devoured the animal and other big eyed creatures. “South African ‘meat’ is so much yummier,” I told my parents. “Why have you so cruelly withheld it from me in the past?”.
Don’t knock it until you try it
Despite this small hiccup as a child, I now consider myself a foodie and frequently indulge in the range of meats on offer in South Africa. Most recently I discovered raw boerewors, now one of my choice snacks to enjoy while the braai gets going. And yes, my response when I was introduced to it was also “ewww”, at first, but don’t knock it until you try it.
There are several options when it comes to safari accommodation and for me one key differentiator between each establishment is food. From a rustic camp fire ambiance to the tasting menus of luxury safari lodges, it is impossible to resist The Gourmet Safari. It is not uncommon for the plane you arrived in to struggle with take-off due to the weight of its passengers when departing.
Community & Conservation
There are several safari lodges that are one step ahead of the game when it comes to cuisine, such as Singita, Londolozi, Lion Sands, Chitwa Chitwa and the andBeyond properties. They live daily with the challenges of ensuring fresh produce reaches their secluded locations and they endeavor to use suppliers that support their vision of conservation and community upliftment.
Chef Schools supported by these lodges are making a vital difference to local communities. On one occasion, a chef at a lodge I know was talking to a young woman cleaning the floors of his kitchen. He asked her where she had worked previously. She replied, “For a fish market chef.” Noting this meant she must have a basic knowledge of knife skills, he asked, “Do you like cooking?”
She replied, “It is my greatest dream to be a chef!” Two weeks later, she was standing at her station in the kitchen proudly wearing her new uniform. As with any aspect of a safari, it is the passion of the staff that creates the magic we go back for.
Gourmet Safaris – What to expect?
Let’s start at the beginning: Rise to a knock at the door as morning coffee and rusks are delivered. Head out on a morning game drive. After spotting a leopard lazing in a tree and following a pride of lions on the scent of an impala, dismount the 4×4 as your guide sets up a table in a prime location to get the best views. Now is the time for chocomocarulas – a combo of coffee, hot chocolate and the quintessential safari alcoholic drink, Amarula, made from the elephant’s favourite fruit from the Marula tree.
Back in the vehicle, it is quite likely you may round a corner to find champagne glasses hanging from a Leadwood tree and a skottle ready and waiting for your guide to prepare crumpets on. NB: white chocolate and berry coulis make for a great topping.
Gourmet Safari is also about breakfast
Move on to breakfast back at the lodge. Demoted from first meal of the day to number 3. It doesn’t stop at the spread of meats, cheeses, pastries home-made muesli and jams. There’s still the hot breakfast. Your butler will take your order – no menus needed, nearly any request is possible. Try a ranger’s omelette – it combines all the contents of a full English breakfast. It is best, now, to return to your suite and rest, before returning to the deck for the three course lunch.
Before the afternoon game drive there is high tea. Instead of tea, the choice refreshment is a decadent ice coffee with sweet and savory treats. Two hours later you’ll find yourself barefoot in a river, G&T in hand with biltong to fend off any hunger pangs before dinner.
Dinner could be a seven course tasting menu with each dish paired with a South African wine from the cellar. Or… you may, en route home from an evening game drive, arrive to a surprise dinner in the bush, under the African stars – follow the sound of a choir, the light of a blazing fire and tables lit by lanterns. And that’s it. Except perhaps for a bedtime treat of Amarula and chocolate strawberries back at the lodge.
Ready for a Gourmet Safari in Africa?
Luxury lodges are about meeting the needs of the guest, providing you with a chance to lose yourself in the African fantasy… Bet you can’t wait to head off on safari now, if not for the exciting wildlife and wilderness, then definitely for the food!
For more information, contact one of our expert travel consultants who can help plan the perfect African adventure to suit you.
Sure wish I were back in Africa now!