Category Archives: Cuisine

A Gluten-Free Safari

October 09, 2015 - Cuisine,Experience

The flexibility and creativity of our kitchen teams is one of the many reasons that food plays such a big role in any visit to Singita’s lodges and camps. Understanding the preferences and special requirements of our guests is top priority, and often this includes unusual dietary restrictions such as a sensitivity to wheat or dairy. One such recent visitor to Singita Boulders Lodge in South Africa was Lindsay Zegan, otherwise known as NYC GlutenFree Grubber on Instagram. The chefs at the lodge designed an entirely gluten-free menu for the duration of Lindsay’s honeymoon safari, including seared tuna salad, celiac-friendly cheesecake and a bunless lamb burger.

Gluten free food at Singita

Here they share two of their gluten-free recipes with us; one is a wholesome bread loaf that uses alternatives to traditional wheat flour and the other is a vegetarian take on the traditional South African bobotie, made with butternut squash and chickpeas. Lindsay was also kind enough to contribute lots of her great photos – doesn’t it all look delicious!?

Gluten free food at Singita

Gluten-free bread baked at Singita Boulders Lodge


Ingredients – what you will need:

400g mixture of gluten-free flour (potato, rice, buckwheat and/or corn)
1 tsp. xanthan gum
1½ tbsp. instant yeast
2 tsp. salt
5 tbsp. olive oil
1 tsp. lemon juice
250ml warm water
2 eggs
1 cup yoghurt
2 tbsp. honey

Method – what to do:

1. Preheat oven to 180°C
2. In a mixing bowl, combine the flours, instant yeast and xanthan gum
3. Combine the rest of the ingredients together in a separate, large mixing bowl
4. Add the flour mixture to the liquids and mix with a dough hook until the consistency of batter is achieved
5. Transfer the dough into a lined, standard-size (roughly 9″ x 5″ x 3″) loaf tin
6. Prove dough in warm area until it doubles in volume
7. Bake for 25 minutes, depending on size of the loaf tin
8. Remove from tin and return to the oven for a further 10 minutes

Baker’s Tip: To check if your gluten-free bread is baked through, test the internal temperature of the loaf, which should be around 95°C/200°F.

Gluten free food at Singita


Ingredients – what you will need:

For the base mixture:
1 medium sized butternut, peeled and cut in to small cubes
150g dried chickpeas, soaked in water from night before (or tinned chickpeas)
3 tbsp. butter
1 tbsp. olive oil
2 onions, chopped
2 heads of ginger, chopped
3 whole tomatoes, chopped
2ml crushed garlic
15ml curry powder
15ml turmeric
15ml cumin powder
10ml Mother-in-Law’s Tongue (red chilli powder)
Finely grated rind and juice of ½ small lemon
60 ml raisins

For the egg custard topping, combine:
500ml cream
4 eggs
4ml salt

Method – what to do:

1. Begin by frying the onions in the butter and oil over a medium heat
2. When the onions are translucent, add the ginger, garlic, lemon and spices
3. Cook briefly until fragrant
4. Add the tomatoes, butternut, chickpeas and raisins
5. Keep cooking the mixture over a medium heat until butternut is cooked al dente
6. Preheat the oven at 180°C
7. Using your desired casserole or baking dish, spoon in your bobotie mixture and level the top
8. Cover with the egg custard and bake until the custard is set

Vegetarian bobotie at Singita Boulders Lodge

Vegetarian and gluten-free bobotie

Traditional bobotie is a spiced mince dish of Cape Malay origin, usually served with yellow rice and condiments like raita, chutney and toasted nuts. In Lindsay’s own words, Nico’s vegetarian version is “amazing!”. Why not give it a try this weekend and share it with us on Instagram by tagging @Singita_? You can also follow @nycgrubber on Instagram for more of Lindsay’s yummy food photos.

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Singita opens new School of Cooking in the Serengeti

October 01, 2015 - Community Development,Cuisine,Singita Grumeti


After the success of its cooking school in the Kruger National Park, Singita has announced that it has opened a second school in the Serengeti, Tanzania. The Serengeti School of Cooking, which opened in July, promises to give students the best education in the art of food (and wine).

As the hospitality and tourism industries in Tanzania continue to grow, so too does the demand for qualified chefs. The aim of the cooking school is not only to bridge this widening gap, but also to promote cheffing as a highly skilled occupation that offers great prospects for employment.

Sabora Day 2

The course load will cover topics such as professional cookery, food production, catering, as well as communication skills, customer care and computer literacy. It will also offer practical training, with students getting the opportunity to put their knowledge to the test as members of the staff canteen and lodge kitchen teams.


Pioneering this exciting project is Singita Serengeti Executive Chef, Frank Louw, who has been with the company for nearly 10 years. “I’m eager to not only share my passion for food with the students, but do my bit to positively impact the lives of the communities within the Serengeti and surrounding Bunda districts”, Louw says. “I hope that what we’ve started here will make a real difference in the lives of the students and their families”.

Graduates from the Serengeti School of Cooking will gain a nationally recognised Professional Cookery qualification, after which they can commence work at a Commis Chef level within a Singita lodge kitchen, or any other lodge or hotel within Tanzania.

Singita Sasakwa Lodge, Tanzania

Singita Sasakwa Lodge, Tanzania

Along with environmental sustainability, the support and upliftment of local communities is a key part of Singita’s role in preserving the wilderness areas of which it is a guardian. Other projects at Singita Grumeti in Tanzania include an Environmental Education Centre, a scholarship fund for local students and small business development programmes that teach agricultural skills.

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In the Kitchen at the Reimagined Singita Ebony Lodge

July 15, 2015 - Cuisine,Experience,Singita Ebony Lodge

The recent reimagining of Singita Ebony Lodge has created a contemporary safari experience unlike any other, combining the romance of a tented camp with the style of a classic bush lodge. This more modern interpretation of an African wilderness adventure is reflected throughout the lodge, including in the approach taken by the talented kitchen team.

Singita Sabi Sand, South Africa

Many of the global food trends charted by the industry’s sharpest minds have trickled down to our little piece of Africa, where creative and delicious creations are prepared throughout the day. And while the inspiration for the preparation and plating of these meals might be traditional (classic French cooking methods, beautiful but simple presentation), the ingredients can be much more innovative and nutritious.

Singita Ebony Lodge, South Africa

Tried-and-tested flavour combinations are paired with mouthwatering “superfoods”, making more healthy options than ever available at meal times. For example, breakfast features a raw, sugar- and fat-free granola as well as a decadent honey-roasted seed and nut option to have with seasonal fruit. Freshly-pressed vegetable juice, wheatgrass and kombucha are served alongside a selection of premium coffees and teas to suit every palate.

Singita Ebony Lodge, South Africa

This season, our chefs are inspired by juicy heirloom tomatoes, organic maple syrup, local goats cheese, candy-stripe beetroot and all manner of homemade jams, marmalades and chutneys. One of the most popular dishes on the constantly evolving menu is a pan-fried quail, served with wild mushrooms, sage and polenta – a real winter warmer! As ever, the dietary needs of our guests are always considered, and speciality menus are designed regularly by our chefs to take any and all preferences into account.

Singita Ebony Lodge, South Africa

The new Singita Ebony Lodge comprises 12 suites, each with its own private plunge pool. Guests are immersed in nature with huge open spaces and interiors inspired by a combination of local tribal culture and the animal kingdom. Read more »

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Game Drive G&T

June 26, 2015 - Cuisine,Experience,Kruger National Park

For a gin and tonic lover, there is nothing quite as wonderful as that first sip from a freshly-made cocktail; that initial hit of bitterness, the dance of bubbles across the tongue and the clink of ice blocks against the glass. And those who have experienced it on the edge of a waterhole in the gathering dusk will tell you that the most delicious gin and tonic is one served off the back of a game vehicle.

Game drive in Singita Kruger National Park

These days, gin is gaining in popularity as a “trendy” spirit, spawning a variety of artisanal producers who distill the liquor using traditional methods and creating interesting new flavour profiles. The bars at Singita are stocked with a variety of well-known brands as well as a few bottles of handcrafted gin, like the Amber variety from Inverroche, a small batch distiller in Still Bay, South Africa. The well balanced and full bodied flavour combines the fresh floral botanicals of Africa with spices and berries from India and Europe.

Game drive in Singita Kruger National Park

A classic gin and tonic can be spiced up with all sorts of interesting ingredients, like lavender flowers, grapefruit zest, slices of cucumber, a twist of black pepper or a sprig of rosemary. Purists would no doubt prefer the simplicity of the original, so here is the recipe for a traditional gin and tonic, best enjoyed with a view and preferably a Big 5 sighting!

Game drive in Singita Kruger National Park

How to make the perfect gin and tonic:

Ingredients – what you’ll need:
2 oz. (60ml) of gin
3 oz. (90ml) tonic water
A handful of ice cubes
2 lime wedges

Method – what to do:
1. Squeeze one of the lime wedges into the bottom of a highball glass then drop in the wedge
2. Pour in the gin
3. Fill the glass most of the way with ice then stir for a few seconds
4. Top with tonic water and the second lime wedge (not squeezed)

Game drive in Singita Kruger National Park

These photographs were taken on a recent game drive in Singita Kruger National Park, a 33,000-acre concession on the South African border with Mozambique. The lodges in this reserve, Singita Lebombo Lodge and Singita Sweni Lodge, were built to “touch the earth lightly”, as part of Singita’s mission is to create and maintain a balance between conservation, community development and ecotourism. You can find out more about this philosophy on our website.

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Cooking Up a Storm at Singita Kruger National Park

May 14, 2015 - Community Development,Cuisine,Did You Know?,Kruger National Park,Singita Lebombo Lodge

From the outside, it’s not much to look at: a nondescript building in the heart of the Singita Kruger National Park staff village. Take a step closer and the sound of pots clattering on iron stovetops breaks the bushveld silence. A babble of chatter and laughter wafts out across the dusty courtyard, as a flash of chef’s whites whips past the screen door. Welcome, to the Singita School of Cooking (SSC).

Singita School of Cooking

Students at the SSC with Chef Skills Developer, Louis Vandewalle

A cooking school in the wilderness may seem something of an anomaly, but there’s a good reason the stockpots are boiling furiously out here in the Kruger bushveld. “Communities and conservation can’t function independently, they have to co-exist,” explains Louis Vandewalle, Chef Skills Developer at SSC. “The idea behind the Singita School of Cooking was two-fold: to increase the skill level in our lodge kitchens, but also to provide opportunities for the surrounding communities.”

Singita Lebombo Lodge Dining Area

The dining area at Singita Lebombo Lodge

The SSC opened its doors in 2007, and today offers an intensive 12-month curriculum that sees nine students drawn from local communities untying their brand-new knife-rolls in March each year. A multi-faceted training program combines theory components completed in the classroom and online, alongside intensive practical training in the dedicated SSC kitchens.

Singita School of Cooking

If the course is testing, making it through the selection process is even tougher. In 2014 the School had 85 applicants for just nine places. After interviews by Singita lodge staff and chefs, 30 hopefuls were shortlisted and put through their paces in a series of theory and practical tests. “It’s not about their skills in the kitchen,” says Vandewalle. “We focus on character and attitude. We want to make sure that they have the right foundation for us to build their kitchen skills on. And, most importantly, we want to ensure that those who join the programme will stay the course.”

Singita School of Cooking

Aside from occasional government grants the School is funded entirely by Singita: an investment of $7500-$8000 per student that covers uniforms, equipment, ingredients and a monthly stipend. After months of training, real-world experience is gained in the kitchens of Singita Lebombo Lodge with students rotating through pastry, cold section and hot kitchen. At the end of the 12-month course, students emerge as competent commis chefs.

Singita School of Cooking

Singita School of Cooking

“Unlike many chef schools with longer programs, we focus on the fundamentals,” says Vandewalle, as a stockpot bubbles on the central range. “By the time they leave this kitchen our students have a limited set of skills, but they are extremely proficient at what they do. We’re trying to develop work skills and work ethics too.” He goes on to explain how time-management and forward planning are vital skills for the young chefs to learn. “Each day one chef is appointed to be in charge of the kitchen. The responsibility then rests on them to allocate tasks to each of the student chefs, work out portions and run the kitchen.”

Singita School of Cooking

“We have a very high success rate with students finding employment, either with Singita lodges or further afield,” adds Vandewalle. “Because of Singita’s extremely high standards, we find that’s more than sufficient for what other lodges and guesthouses are expecting.” For most students though, a position in one of the Singita kitchens is first prize.

Singita School of Cooking

“I’ve always wanted to be in the kitchen, but just never had the opportunity,” bubbles Unity Mokhomolo (25) from the village of Welverdiend, who says she’s happiest in the pastry section. “After the course I am hoping to be one of the students that Singita takes to work at the lodges. Singita started my career in the kitchen, so I want to work for them. If that happens, I will grab that opportunity with both hands.”


The Singita School of Cooking was established to encourage the development of culinary skills and employment opportunities among local youth as part of Singita’s broader objective to assist communities to thrive, both economically and socially. Visit our website to find out how you can help to make a difference in the lives of our students at SSC, or read about some of our star pupils on the blog.

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Cocktail Recipe: Blueberry Gin Royale

March 19, 2015 - Cuisine,Experience,Singita Sasakwa Lodge

Singita Sasakwa Lodge, Tanzania

Perched atop a gently sloping hill in northern Tanzania, with a breathtaking view across the Serengeti plains, lies a turn-of-the-century stone manor house with a sweeping veranda that leads down to a lush, rolling lawn. This is Singita Sasakwa Lodge; an elegant property that harks back to the safari splendour of yesteryear.

Singita Sasakwa Lodge

From Sasakwa Hill, the eye is irresistibly drawn over the endless grasslands and acacia forests below, to the blue mountains in the distant horizon. Year-round, the area boasts an abundance of game and it is a very special experience to watch the animals scattered across the wide plains, or witness the spectacle of a rainbow after a welcome shower of rain.

Singita Sasakwa Lodge, Tanzania

Singita Sasakwa Lodge holds special appeal for those with a passion for refined luxury, ensconcing its guests in comfort, charm and old-world sophistication. The food and beverage menu at the lodge reflects this, and traditional cooking methods are approached with a classic but experimental attitude. One such example is the Blueberry Gin Royale – a fruity, refreshing twist on the more typical Sloe Royale. This cocktail epitomises the regal opulence of the classically beautiful Singita Sasakwa Lodge.

Blueberry Gin Royale | Singita Sasakwa Lodge


Ingredients – what you will need:
1 cup blueberries + extra for garnish
1 cup water
1 cup sugar
1 bottle of sparkling wine
½ cup gin
4 long sprigs of thyme
1 cup ice

Method – what to do:
1. In a small saucepan, bring the blueberries, water and sugar to a boil
2. Reduce the heat and simmer for 10 minutes, until the blueberries are soft and the simple syrup has turned to a bright pink colour
3. Remove from the heat then drain the blueberries and allow to cool
4. In a cocktail shaker, add the ice and gin and shake until the gin is ice cold
5. Divide the gin between the four Champagne flutes and add 1 tablespoon of blueberry syrup to each glass
6. Slowly pour the sparkling wine down the side of the glass until it is ¾ full
7. Garnish with fresh blueberries and a sprig of thyme

Makes 4 servings

Singita Sasakwa Lodge is one of five lodges and camps in Singita Grumeti, situated adjacent to the Serengeti National Park in Tanzania. The region forms an integral part of the Serengeti-Mara Ecosystem, the home of the Great Migration and excellent year-round game viewing. Learn more about the area on our website or watch this video to see its incredible beauty for yourself.

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Art on a Plate: Food Design at Singita Grumeti & Singita Lamai

March 03, 2015 - Cuisine,Experience,Lodges and Camps,Singita Explore,Singita Faru Faru Lodge,Singita Grumeti,Singita Mara River Tented Camp,Singita Sabora Tented Camp,Singita Sasakwa Lodge,Singita Serengeti House

Singita has six different camps and lodges in Tanzania with a common design philosophy but each with a unique style which is complemented by the food design. From the cool neutral palette of Singita Serengeti House and contemporary, organic style of Singita Faru Faru Lodge to the nostalgic tented interiors of Singita Explore, the food at each property reflects the aesthetic of its location.

Food at Singita's lodges in Tanzania

Keeping all of these food styles in mind, we pride ourselves on serving only the best quality food and try to make each dining experience the best possible. The remote and relatively isolated nature of the Grumeti Reserves poses a considerable challenge to our chefs but with some imagination and ingenuity, every plate is a sensory delight. Executive Chef Frank Louw describes how these plates differ from lodge to lodge:

Food at Singita's lodges in Tanzania

Singita Sasakwa Lodge
The turn-of-the-century manor house and private cottages are decorated with a blend of authentic European style and East African influences. This translates to a classic and sophisticated approach to food, without complicating the plating or style of the dishes. Traditional cooking methods are given a new approach by experimenting with texture, feel and taste. Daily pickings from the kitchen garden and local ingredients are showcased on our daily menus.

Food at Singita's lodges in Tanzania

Singita Sabora Tented Camp
The intimate 1920s-style explorer’s camp is permeated by a sense of sentimental adventure. At Singita Sabora Tented Camp we try to keep the style of food uncomplicated, designing elegant menus that feature old-time favourites given a stylish twist. Guests can also choose to sample dishes from a special Swahili menu to experience the local cuisine. Copper, silver and crystal bowls are used to set the perfect dining scene.

Food at Singita's lodges in Tanzania

Singita Faru Faru Lodge
This contemporary riverine lodge lends itself to a modern elegant cuisine without any unnecessary complications. Fresh, healthy and vibrant are just some of the words that best describe the food served here, that reflects a sense of “barefoot elegance”. With a true island feel, the kitchen at Singita Faru Faru Lodge also makes use of wonderful Zanzibari flavours and oceanic offerings, including fresh seafood and vibrant spices.

Food at Singita's lodges in Tanzania

Singita Explore
Singita Explore, always on the move, offers wholesome, hearty food with a campfire ambiance; the smoky aromas capturing the essence of nature. Fires are a priority at every meal, and thus, be it breakfast, lunch or dinner nearly all the food on the menu is prepared on the open fire. The unique experience and flavours that result from this cooking method is one of the things that makes this mobile camp so unique.

Food at Singita's lodges in Tanzania

Singita Mara River Tented Camp
Laid-back luxury and bohemian glamour is at the heart of this incredible eco-lodge build at the northern-most tip of the Serengeti National Park. Along with everything else at the camp, power for the kitchen is generated by a custom designed solar system and operates entirely “off the grid”. This sensitivity is extended to the food that is prepared here so that guests enjoy a balanced menu offering modern bistro fare made with plenty of local produce.

Food at Singita's lodges in Tanzania

Singita Serengeti House
There is only one way to describe the feeling of stepping into this exclusive-use retreat: Home away from home. The property is specifically designed to welcome families and friends and create an environment of total relaxation for a carefree stay. The food is therefore simple and homely, and the meals are shared together at the table. Wholesome, family-style food is prepared by your own private chef which offers guests even more flexibility, as they are able to collaborate on a menu to suit every palate.

Food at Singita's lodges in Tanzania

Our chefs work closely with local farmers to grow everything from potatoes to passion fruit for use in the kitchens, and in so doing supporting the nearby communities and helping these suppliers to expand their businesses. We also run a dedicated training programme at the Singita School of Cooking to teach culinary skills to the local youth. You can find out more about Singita’s community projects here.

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Summer Salads: Poached Nectarine and Rocket

January 20, 2015 - Cuisine,Singita Castleton

Singita Castelton (picnic)-1-10

Few things epitomise summer more than long, hot afternoons spent around a generously-laden table in the company of friends and family. Such appetizing scenes are a regular occurrence at Singita Castleton where the dedicated kitchen team, at this incredible private-use lodge, serve light but hearty fare to groups of up to twelve guests. One such dish, shared by Head Chef Calum Anderson, is this delicious salad packed with fresh, bold flavours and would make the ideal side for a summer barbecue:

Summer Salads at Singita


Ingredients – what you’ll need:

For the nectarines:
- 3 firm but ripe nectarines
- 150g sugar
- 300ml water
- ½ vanilla pod
- Small pinch saffron (optional)

For the dressing:
- 1 lemon juiced
- 150ml extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper

For the salad:
- 200g washed rocket leaves
- 80g thinly sliced Parma ham
- 200g halloumi cheese
- 8 mint leaves
- 60g toasted pistachios, chopped finely

Summer Salads at Singita

Method – what to do:

For the poached nectarines:
Combine the sugar and water in a saucepan.
Split vanilla bean in half and scrape the seeds into the saucepan along with the saffron.
Bring the syrup up to a boil, then reduce the heat and simmer for a few minutes before removing from the heat and allowing to cool slightly.
Cut nectarines into wedges (about 12 slices per fruit) and place them into the sugar syrup and allow to infuse for a few hours.

For the dressing:
Combine all ingredients into a mixing bowl and whisk until emulsified. Set aside.

For the salad:
Strain syrup off of the nectarines and prepare to use for the salad.
Heat up a griddle pan on the stove until smoking hot, then quickly grill the halloumi cheese, looking for clear grill marks when it’s done.
In a salad bowl arrange the rocket, Parma ham, halloumi, mint and nectarines neatly and finally sprinkle with the chopped pistachios.
Serve the simple lemon dressing on the side.

Serves 6

Calum’s other heavenly creation in the Summer Salads series includes a bright and healthy Yellow Salad. Be sure to keep following for more of Calum’s fresh and healthy recipes. You can also explore the Cuisine category on our blog for more delectable recipes from all of our chefs at Singita.

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Festive Recipe: Hazelnut & Coffee Christmas Cake

December 10, 2014 - Cuisine,Kruger National Park,Singita Lebombo Lodge,Singita Sweni Lodge

What do you think of when you imagine the smell of the holiday season? For many of us, it’s the rich aroma of Christmas baking; cinnamon-dusted cookie dough, spiced fruits and freshly baked gingerbread. It’s not much different in the kitchen at Singita during December, as the chefs prepare to welcome visitors and families from all over the world to our uniquely African Christmas table.

Fruit & nut tart

Fruit & nut tart

Hazelnut and Coffee Christmas Fruitcake

Hazelnut and Coffee Christmas Cake

Here Singita Kruger National Park‘s Chef de Partie, Christien Schrecker, shares her recipe for Christmas cake with a delicious nutty twist:

Ingredients – what you will need:
250g sultanas
250g dried cranberries
250g chopped dried peaches
50g glace cherries
250g hazelnuts
250g pistachio nuts
1 cup sherry
1 cup brandy
1 cup Frangelico (hazelnut liqueur)
1 cup strong black coffee
125g butter
½ cup brown sugar
3 eggs
1 tbsp instant coffee powder
½ cup warm water
½ cup plum jam
1 cup cake flour
¾ cup self-raising flour
1 tbsp cocoa powder
1 tsp ground cinnamon

Method – what to do:
1. In a large mixing bowl, soak the dried fruit and nuts with the alcohol and cup of coffee for 24 hours.
2. After the 24 hours, strain the fruits and nuts and keep the liquid for later.
3. Mix the tablespoon of coffee powder with the jam and water and keep aside.
4. Cream the butter and sugar in a mixer with the paddle attachment until white and fluffy.
5. Add the eggs, mix thoroughly, then add the jam and coffee mixture.
6. Add the fruits and nuts and all the dry ingredients.
7. Press into a greased tin and cover with foil.
8. Bake the cake at 140˚C for 2 hours, then brush the cake with the leftover alcohol mixture when it comes out of the oven.
9. The cake can get basted with liquid until all of it is absorbed, this can be done at 12 to 24 hour intervals over a couple of days.

Singita Ebony Lodge

Singita Ebony Lodge


We would love to hear what your favourite Christmas recipes are – please share with us in the comments! If you need any assistance with metric measurements, try this handy online conversion calculator.

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Summer Salads: Yellow Salad

December 02, 2014 - Cuisine,Singita Castleton

Singita Castleton, Sabi Sand, South Africa

The weather in the Southern Hemisphere is warming up as we approach the festive season, which means more time spent outdoors with loved ones. The al fresco dining table at Singita Castleton, shaded by the branches of the marula tree overhead, makes the perfect location for a casual summer meal. The table is laden with freshly baked breads, cured meats, homemade preserves and ice cold drinks, but the spread wouldn’t be complete without a deliciously crisp salad. Chef Calum Anderson shares his recipe for a crunchy yellow salad that complements a simple, mezze-style lunch; perfect for the whole family:



Ingredients – what you need:

½ punnet yellow cherry tomatoes
1 large yellow pepper (bell pepper/capsicum)
2 small yellow pattypan squash
¼ pineapple
1 cup fresh sweetcorn, cut off the cob
4 baby corn
1 lemon
4 tablespoons olive oil
Salt and pepper to taste

Method – what to do:

Prepare the vegetables:
- Slice the cherry tomatoes in half
- Slice the pepper very finely into long strips
- Slice the patty pans thinly into rounds
- Core the pineapple and slice thinly
- Blanch and refresh baby corn in iced water and then cut in half length ways
Add all the ingredients to a bowl, along with the sweetcorn.
Mix salad together with a squeeze of fresh lemon juice, a drizzle of olive oil and season to taste.

Serves 4

Singita Castleton is an exclusive use lodge set within 45,000 acres of private reserve at Singita Sabi Sand. The property comprises a main house with communal living spaces, and accommodation located in six individual cottages within the grounds, catering for up to 12 people. Facilities include a vast garden, swimming pool, wine cellar, gym, tennis court and spa treatment room, all of which overlooks a popular waterhole where animals regularly gather to drink. Discover more on our website.

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