If you are fortunate enough to have visited Singita Kruger National Park, then you will have enjoyed the wonderful afternoon tea that takes place before every evening game drive. Responsible for this sweet spread is Chef de Partie Christien Schrecker, who has previously shared many of her delectable recipes on our blog, including our personal favourite, giraffe-shaped cinnamon doughnuts!
Today she is showing us how to make a real crowd pleaser; chocolate and mint macarons. These meringue-based confections are sandwiched with an Amarula-spiked ganache to give them some uniquely African flavour but you can substitute this for Irish cream if you prefer. Also, here’s a handy online volume converter if you need help with the metric measurements.
Ingredients – what you will need:
100g egg whites
150g caster sugar
150g ground almonds (weigh after being sifted twice)
150g icing sugar
150g dark chocolate
2 drops peppermint essence
Method – what to do:
1. Preheat the oven to 135˚C.
2. Combine the ground almonds with the icing sugar, but mix only briefly so that the almonds do not exude their oil.
3. Place half the egg whites (50g) in the bowl of a free-standing mixer fitted with a whisk attachment.
4. To prepare the Italian meringue, cook the caster sugar with the water to 110˚C. While the mixture is heating, start whisking the egg whites to soft peaks. When the syrup has reached the right temperature, pour it gradually over the whisked egg whites, whisking as you do so.
5. Continue beating until the mixture cools to 45˚C. Then pour in the other half of the egg whites (50g), add the colouring if using, and the ground almonds combined with the icing sugar.
6. Whisk until the batter is liquid and forms a ribbon when drizzled on the surface.
7. Spoon the mixture into a piping bag and pipe it out onto the baking sheet or mat.
8. Bake for 20 minutes, depending on the size of your macarons. They are done when you can lift them of the sheet without any batter staying behind. Leave to cool at room temperature.
FILLING & ASSEMBLY:
1. Bring the Amarula cream to a boil.
2. Pour over the chopped chocolate, and the essence. Whisk to combine, finish with a hand blender.
3. Spoon into a piping bag and leave to cool in the fridge for 20 minutes.
4. Pipe onto macarons and sandwich together
5. Place macarons in the fridge for 20 minutes to set the filling before serving.
Share your homemade macarons with us on Instagram by tagging @Singita_ and follow Christien for more mouth-watering photos from the kitchen at Singita Kruger National Park. You can also find more great recipe ideas here.
There is something magical about the experience of taking what would otherwise be a formal event, such as afternoon tea, and giving it a fresh twist with an African-inspired menu and a unique setting. Tea at Singita Ebony Lodge is a very special occasion, not least of all because it is often served on the vast wooden deck overlooking the Sand River, where it’s not uncommon to see elephant, buffalo and antelope grazing only metres away. The lodge itself has the feeling of a congenial family home, filled with sumptuous coziness that tempts you into relaxation and reflection.
Every day our unique team of pastry chefs lay on a delectable spread of the finest hand-crafted cakes, sandwiches, tarts and scones, along with homemade lemonade and iced coffee. These sweet and savoury snacks are also served with a selection of exotic teas from all over the world, including Japanese TWG Emperor Sencha, Moroccan mint leaf, Bourbon vanilla black and French Earl Grey. One of Singita Ebony Lodge’s signature teatime treats is “giraffe” cinnamon doughnuts, the recipe for which chef Christien has kindly shared below.
Ingredients – what you’ll need:
2 cups cake flour
1 packet dried yeast
1/8 cup sugar
pinch of salt
¾ cup warm milk
cinnamon sugar, for dusting
Method – what to do:
Place all of the ingredients (except the cinnamon sugar) in a freestanding mixer with a paddle attachment. On a medium speed, allow the machine to work the mixture until the dough forms a ball around the paddle and starts to slap the sides of the bowl.
Wrap the bowl and leave to rise until double in size.
Sprinkle your work surface with some flour and scrape the dough out. Fold the dough in half and press down lightly, then fold again.
Roll the dough out to a thickness of 0.8cm and cut into desired shapes.
Fry them in small batches in hot oil (170°C) until golden brown on both sides.
Place on paper towel to cool down.
Once cool to touch, roll the doughnuts in cinnamon sugar and serve.
Have you tried any of Christien’s other recipes? Please let us know if you have and send us your photos – we would love to see! Here’s a handy online volume converter if you need to adjust the metric measurements.
The morning bush stop during the course of an early game drive is often the highlight of the day, and not just because of the game viewing! Our guests are treated to a feast crafted by Singita’s hard-working pastry chefs; white chocolate granola bars, caramel apple brownies, fresh fruit skewers and rooibos shortbread. The sight of a spectacular African sunrise, the smell of freshly-brewed coffee, the sound of the bush coming to life and the crisp morning breeze combine to form an enduring memory for those lucky enough to experience it.
Recreating such a moment in the rush and bustle of daily life can be truly soul-soothing so why not try your hand at making Singita Sabi Sand‘s signature rooibos shortbread at home? Rooibos (or “red bush”) is a herbal tea indigenous to South Africa and is extremely high in antioxidants and contains no caffeine. Chef Christien van der Westhuizen shares a simple recipe for making this African twist on a tea-time classic (makes approximately 60 portions):
Ingredients – what you need:
400g castor sugar
800g cake flour
2 teaspoons baking powder
A pinch of salt
1 bag rooibos tea
Method – what to do:
Preheat the oven to 160ºC and line a 30x20cm baking tray with greaseproof paper
Cream the butter and sugar together in a bowl until white and fluffy
Add the sifted dry ingredients and mix to combine.
Flatten the dough lightly into tray and bake for 25 – 30 minutes
Remove from oven and sprinkle with ¼ cup castor sugar
Cut into squares or circles when cool
Did you see Christien’s recipe for buttermilk scones? Here’s a handy online volume converter if you need to adjust the metric measurements. Don’t forget to check back soon for more from the kitchen team at Singita Boulders Lodge.
The talented team of pastry chefs at Singita Boulders Lodge in the Sabi Sand private reserve have quite a job producing a banquet of tasty treats for our guests in the relative isolation of the African bush. Visitors to the lodge are spoiled for choice throughout the day including morning game drive bush stops, breakfast-time pastries, a sumptuous spread for afternoon tea and delectable after-dinner desserts. Using local ingredients and inspired by the regional cuisine, the uniqueness of these kitchen creations is matched only by the spectacular setting with sweeping views of the Sand River.
Breakfast in the bush is a particular highlight, and features an array of home bakes; wholewheat cranberry and pumpkin seed muffins, peach and almond Danish pastries, crispy croissants, hand-made granola and fresh-out-of-the-oven breads. Served with freshly-squeezed juices and steaming hot coffee, these early-morning feasts are always a big hit. Chef Christien van der Westhuizen has kindly shared her recipe for the best buttermilk scones which are a highlight of the menu:
Ingredients – what you need:
500g sifted flour
125g cold butter
25g baking powder
1 egg, beaten (for egg wash)
Method – what to do:
Pre-heat the oven to 180°C
Rub together all the dry ingredients (incl. the butter) with your fingertips until the mixture resembles breadcrumbs
Add the milk and lightly mix together (we suggest using a fork), being careful not to over mix as the dough will get tough
Roll out the dough to a thickness of about 3cm and cut into your desired shape
Brush the top of each scone lightly with egg wash
Bake for approx. 10-15min until golden brown
Christien will be sharing more recipes and photos with us over the next few weeks so be sure to check back soon. If you need to adjust the metric measurements, here’s a handy online volume converter.
Our very own Christmas elf, Ludwig van Tonder, has been carefully documenting the festive preparations and celebrations at Singita Lebombo Lodge in the Kruger National Park over the past few weeks. Today he shares some photos of the last few decorations going up at the lodge, as well as a wonderful afternoon of cupcake decorating for the whole family. We hope that you enjoy these and we wish you and yours the very best for the festive season.
Ludwig will be back next week with some photos of the activities from Christmas Day.
Spoiling our guests with delicious food has always been a key element of the Singita experience. From gourmet feasts and grassland picnics, to delectable bakes and alfresco breakfasts, we aim to make every meal something to remember. We asked chef Donna Patterson at Singita Grumeti to tell us about one of her favourite tea-time treats to serve at Singita’s lodges, and she kindly shared the simple steps for putting together her world famous Apple Caramel Cake.
This cake recipe is a favourite among all our guests, far and wide. It is baked time and again at all the Singita lodges throughout South Africa, Zimbabwe and Tanzania, and is by far the most requested recipe by guests! It’s absolutely delicious and easy to make, as you’ll see:
1 cup castor sugar
1/2 cup cream
2 Tblsp melted butter
1 cup flour
1 tsp baking powder
For the cake:
Beat the eggs and sugar together with an electric beater until it doubles in size. Add the cream and melted butter and continue to mix.
Sift the flour and baking powder onto the surface of the egg mixture and fold through lightly with a metal spoon.
Thinly slice your apple and arrange in a spiral around the top of the cake mixture in your prepared baking tin.
Bake at 160°C until golden brown.
For the glaze:
In a pot boil together, 100g brown sugar, 100g butter and 100ml cream.
Pour this sauce over the top of the cake when it comes out of the oven. Allow to cool in the tin before serving.
Here’s a handy online volume converter you can use to adjust the metric measurements if necessary.
If you have ever started the day at Singita Sasakwa Lodge with their famed breakfast spread then you will remember the delectable homemade pastries…including Sasakwa’s breakfast seed bars. That’s Justina Munuo in our photo above displaying mouthwatering morning fare.
This is a recipe that you will want to tuck into your most-loved recipe file and pass from generation to generation.
224g flour (1 cup)
256g sugar (1 cup + 2 Tablespoons)
128g coconut (1/2 cup)
128g oats (1/2 cup)
56g Rice Crispies (4 Tablespoons)
120g honey (1/2 cup)
200g butter (7 oz or almost a cup)
8g bicarbonate of soda (1/2 Tablespoon or 1 1/2 tsp)
50g condensed milk (1/4 cup)
20g sesame seeds (1 1/2 Tablespoons or 4 tsp)
20g poppy seeds (1 1/2 Tablespoons or 4 tsp)
20g chopped almonds (1 1/2 Tablespoons or 4 tsp)
20g sunflower seeds (1 1/2 Tablespoons or 4 tsp)
20g pumpkin seeds (1 1/2 Tablespoons or 4 tsp)
Not for the faint of heart – so close your eyes and fold in the condensed milk and butter – then enjoy these purely delicious squares!
Instructions – melt the honey and butter. Mix all the other ingredients together and then add the melted butter and honey mix. Mix well and place into a baking tray, pack down well, and bake for 30 minutes at 170 degrees Celcius. Cut into squares while still warm.
The above link is a helpful baking resource for calculating conversions from grams to cups.
The next time you bite into a decadently chocolate-filled brownie at Singita Faru Faru Lodge, you may be surprised to know that the Pastry Chef in the kitchen who makes these creations, has a very interesting past.
(Peter is standing with the bow.)
Peter Andrew was born in 1979 in Fort Ikoma village on the outskirts of Singita Grumeti Reserves. Peter’s mother died when he was 16 years old; his Dad remarried and thus Peter was forced to leave his home and village to fend for himself. At the time he had no options for employment but poaching. He learnt hunting and tracking skills from a man much older than him, named Matere Muita, a father figure who taught him everything he needed to know about the skills of the hunt. They hunted together on foot day and night to harvest bush meat, tusks from elephants and skins from Colobus monkeys. Peter remembers that they took pride in never being caught – “You were not a skilled poacher if a Wildlife Officer caught you”.
However everything turned a corner in 2003 when Peter learnt that a good-hearted man named Mr. Harris, was offering jobs to poachers in neighbouring villages. This was Peter’s chance to change his life and earn an honest wage without fear of being locked in jail or eaten by lion. So Peter started work at Singita Sasakwa Lodge as a temporary employee helping with construction. He was interested in cooking and in 2004 took the opportunity to become the staff cook at Singita Sabora Tented Camp. He excelled in this position and developed quickly, so much so that in 2005 Peter became a Commis Chef at Singita Sabora and then further moved to Singita Faru Faru in 2011 as a full-time Pastry Chef where he currently works.
Stories like that of Peter Andrew continue to provide encouragement for the investment made by Singita in valuable conservation efforts.
With over 500 000 acres of land under management, Singita offers luxury safari, tourism opportunities whilst pursuing a core vision: the protection of vast wilderness areas that are home to magnificent wildlife populations and sensitive landscapes, for future generations.
Controlling poaching in the area has been a key priority facing Singita Grumeti Reserves since 2002. This illegal industry threatened the dynamics and balance of the eco-system and undermined the potential of the commercial tourism venture, required to ensure the long-term sustainability of the area. With the establishment of an effective anti-poaching unit consisting of 120 game scouts and thanks to the support of the Tanzanian Wildlife Division, Singita Grumeti Reserves has to date been able to achieve an increase of game populations by up to 600% in some species. Now Singita Grumeti employs close to 600 members of staff (a large proportion from local villages) in its effort to conserve the enormous tract of land in its care, and to support special Singita-style service to the guests that visit Singita Grumeti Reserves.
To read more about Singita’s community development and conservation projects in four regions around Africa, please take a look at Singita’s website.