Category Archives: Cuisine

Eating al fresco at Singita Serengeti’s tented camps

November 25, 2015 - Cuisine,Experience,Lodges and Camps,Singita Explore,Singita Grumeti,Singita Sabora Tented Camp

Singita’s three tented safari experiences in Tanzania, Singita Sabora Tented Camp, Singita Explore and Singita Mara River Tented Camp, offer visitors to the Serengeti an intimate and authentic safari adventure that allows them to rough it in great style. November is typically very green and lush in this area, with brief afternoon thunder storms rolling across the plains (the perfect time for a nap!) and slightly cooler temperatures. After a bright, sunny morning on game drive, the midday meal is an event in itself, celebrating local produce and culinary creativity. Today we are sharing two recipes from the lunch table that are ideally eaten in the shade of a poolside umbrella or beneath a leafy acacia.

Singita's tented camps in the Serengeti

Steeped in character, Singita Sabora Tented Camp is an intimate 1920s-style explorer’s camp, permeated by a sense of nostalgic adventure. Guests are served light and refreshing meals around the swimming pool that overlooks the grassy savannah. The menu often includes delicious, crunchy salads made from ingredients grown in the kitchen garden, like this mouthwatering dish made from cured salmon and homegrown veggies:

Singita's tented camps in the Serengeti

Broccoli, Fennel and Smoked Salmon Salad
with an orange and mustard dressing


Ingredients – what you will need:
½ cup freshly squeezed orange juice
1 tsp mustard
20g dill chopped
20g coriander chopped
1 tsp cumin ground

Method – what to do:
1. In a small bowl, mix the mustard, orange juice and herbs.
2. Add the oil slowly to the orange juice and whisk continuously. The dressing should thicken up and achieve a syrupy consistency.
3. Chill in the fridge until you are ready to use it.


Ingredients – what you will need:
200g Smoked salmon
300g Broccoli florets
1 Fennel bulb
50g Toasted almond flakes
50g Microherbs or rocket

Method – what to do:
1. Blanch the broccoli florets by placing them in boiling water for one minute and then quickly chilling them in an ice-cold bowl of water. Set aside
2. Slice thin shavings of fennel with a mandolin or small, sharp knife
3. Remove the broccoli from the ice bath and pat dry
4. Add the vegetables to a bowl with the smoked salmon. Try arranging the salmon into “roses” for an extra flourish!
5. Scatter the toasted almond flakes and add microherbs over the top
6. Drizzle with your orange and mustard dressing

Singita's tented camps in the Serengeti

A private use camp on the plains of the Serengeti, Singita Explore is a return to the simplicity and authenticity of safari life but with a thoroughly modern sensibility. The camp is particularly appealing to those in search of an opportunity to connect up-close with the earth and wildlife in a way they have never done before. This more rugged environment lends itself to plenty of cooking around the open fire, and the menu features all manner of smoked, grilled, roasted and wood-fired dishes. One such example is this baked cheese appetizer:

Singita's tented camps in the Serengeti

Creamy Fire-Roasted Camembert
with sweet and sticky tomatoes

Ingredients – what you will need:
1 Camembert round
1 punnet of cherry tomatoes
3 rosemary sprigs
barbecue spice
olive oil
balsamic reduction

Method – what to do:
1. Make a lovely wood fire (or use a stove if you don’t happen to have an African grassland nearby!)
2. In a bowl, sprinkle the tomatoes with the barbecue spices and toss together with some olive oil
3. Put your uncovered camembert in the centre of a cast iron pan and arrange the tomatoes around the cheese
4. Place your sprigs of rosemary between the tomatoes and the cheese
5. Place the pan onto some of the amber coals and allow to heat up, until the camembert just starts breaking through the skin
6. Drizzle balsamic vinegar over the whole dish and serve warm with freshly baked rosemary bread

Spanning nearly 450,000 acres of untouched wilderness, Singita Grumeti and Singita Lamai together form part of the Serengeti Mara ecosystem. Both concessions are ideally positioned on the renowned migratory route traversed annually by more than a million wildebeest, and offer guests an unparalleled safari experience year-round. Please visit our website to find out more»

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Rise & Shine Recipe: Sweni Seed Crunch

November 13, 2015 - Cuisine,Kruger National Park,Singita Lebombo Lodge,Singita Sweni Lodge

Breakfast at Singita Kruger National Park

Breakfast at Singita is a very special time of day. Usually served after the early morning game drive, the menu includes fresh, homemade pastries, eggs cooked to order, a variety of cereals, a fruit, cheese and cold meat selection, hot pancakes and even a breakfast pizza! It’s easy to indulge, but for the more restrained among us, there are plenty of light, healthy options like this delicious granola. Today, head sous chef at Singita Kruger National Park, Andrew Nicholson, shares his recipe which is perfect for a hearty breakfast or a tasty afternoon snack:

Breakfast at Singita Kruger National Park


Ingredients – what you will need:

1 cup bran flakes
1 cup corn flakes
1 cup puffed rice
1 cup pumpkin seeds
1 cup sesame seeds
1 cup sunflower seeds
1 cup linseeds
1 cup poppy seeds
1 cup honey
1 cup butter

Method – what to do:
1. Melt the butter and the honey together in a small saucepan over a low heat
2. Pour the mixture over the other ingredients while still warm and mix well
3. Bake at 120°C for about 2 hours, checking and stirring regularly. It can burn easily so keep an eye on it!
4. Remove from the oven and allow to cool.
5. Serve with fresh, seasonal fruit, your favourite yoghurt and a drizzle of honey.

Looking for more breakfast ideas? We also have a recipe for seed bars served at Singita Sasakwa Lodge in the Serengeti, and a traditional strawberry jam that is best served with fresh buttermilk scones!

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Sustainability is Thriving at Singita Grumeti

November 12, 2015 - Community Development,Cuisine,Singita Grumeti,Sustainable Conservation

One of the most successful ongoing community development projects at Singita Grumeti is the Grumeti Horticultural and Marketing Co-op Society (GHOMACOS), supplying the lodge kitchens with a constant flow of high-quality, freshly harvested, locally grown vegetables, herbs and fruits. Lodge guests are often surprised at the freshness and diversity of the juices, salads, vegetables, desserts and sorbets on the menus at Singita Grumeti, given the remote location of the five lodges and camps. Many guests are also appreciative of the fact that the food they’re enjoying is locally grown, benefits small-scale producers, and hasn’t clocked up unnecessary transport miles.

Grumeti Horticultural and Marketing Co-op Society

Grumeti Horticultural and Marketing Co-op Society

Launched in January 2010 with a handful of vegetable farmers and an annual turnover of around $74,000, GHOMACOS’s membership has grown to 53 small agricultural businesses active in eight local villages in the local communities. Business has grown dramatically since then, with last year’s turnover totalling more than a quarter of a million dollars; income that flows directly into local households.

Grumeti Horticultural and Marketing Co-op Society

GHOMACOS’s members are predominantly fruit and vegetable farmers, but also include pig, cattle and poultry farmers, egg producers, and bee-keepers. There is a dedicated GHOMACOS market place in the village closest to Singita Sasakwa Lodge, where members can display and sell their wares during the week. Here, drivers from each kitchen arrive to collect orders, and often the chefs themselves pay a visit to peruse the produce, checking quality and offering constructive feedback to the farmers.

Grumeti Horticultural and Marketing Co-op Society

Not only does this type of successful small-scale farming keep the lodge kitchens amply supplied, it has stimulated the local economy, provided self-sustaining jobs and, from a conservation perspective, reduced the community’s reliance on bush meat and illegal hunting by providing alternative sources of food for families. For many of these rural communities, the gradual shift from subsistence farming to practising farming as a business has been life changing.

Grumeti Horticultural and Marketing Co-op Society

Singita Grumeti provides support and training to all members in areas such as farming techniques, sourcing the best seeds and understanding the importance of quality, packaging, and timely deliveries. Training extends to administrative, financial and marketing skills, and Singita Grumeti also funds an annual financial audit.

Grumeti Horticultural and Marketing Co-op Society

Singita’s vision has always been to protect and preserve conservation areas in iconic wildlife destinations through the interrelation of ecotourism, community development and conservation. GHOMACOS is a great example of a sustainably run project in partnership with a local community. Members of GHOMACOS are experiencing tangible benefits from living in close proximity to the reserve, as Singita Grumeti pays premium prices for their goods. In turn, this encourages the local community to support the protection of wildlife, habitat and natural resources in one of Tanzania’s most iconic safari destinations.

Grumeti Horticultural and Marketing Co-op Society

Singita Grumeti’s other community development projects in the region include the Environmental Education Centre; a scholarship fund for local schoolchildren; and improved access to fresh water. You can read all about these projects here.

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Summer Salads at Singita Castleton

October 19, 2015 - Cuisine,Singita Castleton

Castleton salads

As summer approaches in the Sabi Sand, evenings are longer and days are lazier and warmer, the weather is perfect for salads and al fresco eating.  Long afternoon lunches are best enjoyed at Singita Castleton, where the farm table under the fig tree is laid with a sumptuous spread of tapenades, chilled soups, homemade breads, and fresh salads.  Follow up lunch with a swim – refreshed before heading out on a late afternoon game drive.  Our chefs at Singita Castleton shared this summer recipe so you can bring a taste of Singita’s early summer into your kitchen!

Asian Style Caprese Salad (2)


Salad ingredients

3 ripe beef tomatoes sliced
4 green tomatoes sliced and quartered
200g (1 cup) yellow cherry tomatoes
200g (1 cup) red cherry tomatoes
1 ball of buffalo mozzarella
10 basil leaves
10 basil flowers – optional
2 Tbsp mixed sesame seeds

Dressing ingredients

100ml raspberry vinegar
50g white sugar
100g extra virgin olive oil
Salt and pepper

For the dressing

Make the dressing first as the tomatoes will need to be marinated for at least 30 minutes before serving.  In a mixing bowl, combine all ingredients together and whisk until well blended. Marinate the tomatoes.

Putting it all together

Arrange the varieties of tomatoes onto a plate with torn pieces of mozzarella and Thai basil and flowers for garnish. Sprinkle the sesame seeds over the top of the salad and use some left over dressing to drizzle onto the salad before serving.


Singita Castelton (game drive)-1-41

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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 Zegans, 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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