Tag Archives: cuisine

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

Festive Cookies at Singita Kruger National Park

Festive cookies

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

singita_ebony_2

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:

yellow_salad

YELLOW SALAD

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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Cocktail Recipe: Wild Hibiscus Spritzer

November 05, 2014 - Cuisine,Malilangwe Wildlife Reserve,Singita Pamushana Lodge

Singita Pamushana Lodge, Zimbabwe

A tall, refreshing drink on a hot summer’s afternoon as you overlook the Malilangwe Dam is just the ticket after a long journey. Luckily for guests arriving at Singita Pamushana Lodge in Zimbabwe, that’s exactly what they get served when they first step onto the magnificent pool deck. The Wild Hibiscus Spritzer is a non-alcoholic cocktail that contains an exotic flower grown exclusively in Australia, whose petals slowly unfurl in the bottom of the glass as you drink it. It’s an unusual and beautiful detail that perfectly complements the stunning location of the lodge, set amongst 130 000 acres of wilderness.

Wild Hibiscus Spritzer

To recreate this drink at home, simply place one flower along with a dash of the syrup in the bottom of a glass and top with equal quantities of soda water and sparkling apple juice. The syrup gives the drink a delicate blush that creeps up the glass – it’s almost too beautiful to drink!

Singita Pamushana Lodge in Zimbabwe

It makes an especially eye-catching Christmas cocktail and would look beautiful served at any festive function. Simply replace the soda water and apple juice with champagne and you have the perfect party tipple.

Singita Pamushana Lodge in Zimbabwe

You can buy Wild Hibiscus flowers in syrup from their website for delivery worldwide or visit one of their stockists.

Singita Pamushana Lodge is the ecotourism arm of the Malilangwe Trust in Gonarezhou National Park in southeastern Zimbabwe. Its role is to help foster the sustainability of the wildlife and broader ecology, while enabling guests to share the magic of the lodge and the Malilangwe Wildlife Reserve. Learn more about the Trust and our conservation efforts in the area on our website.

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Recipe: Frozen Guava Parfait

August 28, 2014 - Cuisine,Kruger National Park

Frozen guava parfait | Singita Kruger National Park

Tea time | Singita Kruger National Park

Chef de Partie at Singita Kruger National Park, Christien Schrecker, is well known for her delicious and imaginative creations that take inspiration from Africa. Past delights include giraffe-shaped cinnamon doughnuts and chocolate and mint macarons made with a dash of Amarula!

Today she tells us how to make this refreshing frozen guava parfait, which makes for the perfect conclusion to a lazy summer meal. It is served at the lodges with coconut sorbet, crumbled red velvet cake and a raspberry coulis – is anyone else’s mouth watering now!?

Ingredients – what you will need:
190g guava puree
190ml cream, whipped
75g caster sugar
13ml water
2 whole eggs
2 egg yolks
40g caster sugar
2 egg whites

Method – what to do:
1. Fold the guava puree into the whipped cream and keep aside.
2. Place the whole eggs and egg yolks in the bowl of a freestanding mixer and whisk on high speed
3. Meanwhile, place the first amount (75g) of caster sugar and water into a small sauce pan and bring to the boil.
4. Once the sugar has dissolved, remove from the heat and slowly pour the syrup into the whisking eggs in a slow and steady stream. Do not let the syrup touch the whisk or it will splatter onto the sides of the bowl.
5. Leave the mixture on high speed until cool, then fold it into the guava cream.
6. Make a stiff meringue with the remaining (40g) of caster sugar and the egg whites, and fold it into the guava cream.
7. Spread the mixture into a lined tray and place in the freezer for at least four hours, or ideally, overnight.
8. When serving the parfait, allow to defrost slightly and then slice with a clean, hot knife.

Share your homemade parfait with us on Instagram by tagging @Singita_ and follow Christien for more scrumptious photos from the kitchen at Singita Kruger National Park. You can also find more great recipe ideas here and here’s a handy online volume converter if you need help with the metric measurements.

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Art on a Plate: Food Styling at Singita Lebombo Lodge

July 18, 2014 - Cuisine,Experience,Kruger National Park,Singita Lebombo Lodge,Singita Sweni Lodge

Food style and plating at Singita Lebombo Lodge

Archie Maclean is Head Chef at Singita Kruger National Park and is responsible for managing the kitchen team that produces edible delights for our guests on a daily basis. As with all Singita’s lodges and camps, the food and plating style at Singita Lebombo Lodge is designed to reflect the ambience and décor of the fifteen loft-style suites in this boldly dramatic lodge.

Singita Lebombo Lodge

Singita Lebombo Lodge

The main focus at Singita Lebombo Lodge is always on fresh food, interesting flavour combinations and a “contemporary informal” visual element. The ingredients of each dish are also considered in terms of their environmental sustainability, with a strong preference for incorporating local produce. The composition of each dish is a little more modern to reflect the style of the lodge, and this is carried through to the cooking methods employed, such as sous-vide, smoking and curing. These also happen to be very healthy ways to prepare food, and lend an elemental feeling to the menu; sous-vide being water, smoking being fire and curing being earth. This modernity is balanced out with open fire and spit cooking which takes things back to basics, while being quintessentially African.

Food style and plating at Singita Lebombo Lodge

Meal times at Singita Lebombo Lodge should be relaxed and guests are encouraged to eat what they like, to avoid the kitchen being too prescriptive. Formal dinners with suit and tie are not the norm – guests can choose when they eat and what they wear to dinner. The menu is full of healthy options and portions are generous but never excessive. The chef is also very happy to provide plenty of choices for those with special dietary requirements or preferences.

Food style and plating at Singita Lebombo Lodge

The strategy for plating each dish is to remain innovative without being over-the-top, and avoid crowding the plate so that the eye has space in which to rest. This is a classic example of negative space theory which is key to aesthetic composition.

Food style and plating at Singita Lebombo Lodge

The contemporary style of the lodge serves as inspiration for alternative dining experiences, like sharing meals “family style”, where large dishes are placed on the table and passed around by the guests to serve themselves. Tapas and tasting plates are also a popular way for guests to enjoy their food, allowing them to sample a greater variety of menu options.

Food style and plating at Singita Lebombo Lodge

Food will always be an important part of the Singita experience, with guests having seven “official” opportunities to eat throughout the day. We of course encourage them to take advantage of all of these, so main meals are kept at a reasonable size and snacks are fresh and light; just enough to whet your appetite!

The first photo in this post is from the Matador Network, an independent online travel community, whose founders recently visited Singita Kruger National Park. You can see more of their gorgeous photos here and watch a wonderful video of their trip.

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Recipe: Chocolate and Mint Macarons

June 25, 2014 - Cuisine,Kruger National Park

Afternoon tea at Singita Kruger National Park

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.

Christien Schrecker's chocolate and mint macarons | Singita Kruger National Park

Ingredients – what you will need:

MACARONS:
100g egg whites
150g caster sugar
50ml water
150g ground almonds (weigh after being sifted twice)
150g icing sugar

FILLING:
150g dark chocolate
180ml Amarula
2 drops peppermint essence

Method – what to do:

MACARONS:
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.

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Cocktails at the Watering Hole: The Singita Sunrise

January 24, 2014 - Experience

Cocktails in the bush | Singita

A poolside aperitif is the perfect way to end a sweltering summer’s day in the bush. Returning from an evening game drive, you are met by the glow of the hurricane lamps dotting the wooden deck, as their reflection glistens on the water. The gentle clink of ice in your glass is accompanied by the singing of crickets and the distant grunting of a lion rising from his daytime slumber.

Cocktails in the bush | Singita

One of our most popular cocktails is the Singita Sunrise, a rebranded version of the classic tequila-based drink.

Ingredients – what you need:
45ml (3 parts) tequila
90ml (6 parts) orange juice
15ml (1 part) Grenadine syrup
Orange slice and a cherry to garnish

Method – what to do:
Pour the tequila and orange juice into glass over ice.
Add the grenadine, which will sink to the bottom.
Do not stir. Garnish and serve.

Singita Faru Faru Lodge, Tanzania

Why not make your own Singita Sunrise this weekend? Share your photos with us on Twitter, Facebook and Instagram and tag them with #singitasunrise.

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Giving Thanks

November 28, 2013 - Cuisine,General,Kruger National Park,Singita Lebombo Lodge

Earlier this year we brought you the story of Joyful Nghala, a trainee chef at the Singita School of Cooking (SSC) at Singita Kruger National Park. We are delighted to report that Joyful recently graduated from SSC along with six other students after successfully completing a challenging 18-month stint in the school’s kitchens. She is now employed at Singita Lebombo Lodge and is poised to become an extremely valuable member of our team.

People like Joyful make us all the more grateful for the special communities of which Singita is a part, and today we give thanks for all of our staff members, guests and special friends that work with us to make a tangible difference in the lives of those living and working in and around our lodges. We wish you a wonderful Thanksgiving, from our family to yours this holiday season.

Learn more about Joyful’s story in this short video celebrating her graduation last month:

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Al Fresco Dining: Sundried Tomato & Peppadew Dip

September 12, 2013 - Cuisine,Experience,Kruger National Park,Singita Lebombo Lodge,Singita Sweni Lodge

Dining Al Fresco | Singita Kruger National Park

Dining Al Fresco | Singita Kruger National Park

Singita Lebombo and Sweni Lodges lie in the southeastern reaches of the Kruger National Park, on South Africa’s border with Mozambique. Situated on 33 000 acres, Singita’s private concession is an isolated piece of pristine wilderness where a unique wildlife population thrives across four distinct ecological-zones. This area is especially well-known for the remarkable concentration of the ‘Big 5’ and a number of particularly formidable prides of lion.

Dining Al Fresco | Singita Kruger National Park

Dining Al Fresco | Singita Kruger National Park

Daily game drives with professional guides and trackers provide the perfect opportunity to get up close to Africa’s incredible animals, and the late afternoon bush stops in particular are a wonderful opportunity to spot a great variety of wildlife while sipping a sundowner. To accompany a cold drink or crisp glass of wine, our kitchen teams prepare a delicious snack-time spread. Items on the menu can include crisp fried tortilla with sundried tomato and peppadew dip and creamy guacamole, a selection of local and international cheeses, fruit and preserves, smoked crocodile and springbok carpaccio, homemade breads, watercress salad and smoked salmon trout from the Franschhoek Valley.

Dining Al Fresco | Singita Kruger National Park

If the sound of that makes you hungry, here is the recipe for the wonderful sundried tomato and peppadew dip for you to make at home, from head chef at Singita Kruger National Park, Archie Maclean:

SUNDRIED TOMATO AND PEPPADEW DIP RECIPE

Ingredients – you will need:
400g sundried tomato, chopped
100g peppadews, chopped (if you can’t find peppadews, substitute with any pickled peppers or capsicum)
1 small onion, chopped
150ml vegetable stock
Olive oil
Salt and pepper

Method – what to do:
Put a deep frying pan on a medium heat and add a little olive oil
Sweat off the onion in the olive oil until it begins to soften
Add the tomato and peppadew, and cook gently for 2-3 minutes
Add the stock and boil until it is reduced by half
Remove from the heat and then blend together until smooth (use a stick blender or food processor)
Season with salt and pepper, then allow to cool and serve

We’re giving you a taste of the eating al fresco in the African bush in our current blog series – read the first article from Singita Sabora Tented Camp! If you need to adjust the metric measurements, here’s a handy online volume converter.

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Al Fresco Dining: Banana and Date Loaf

August 22, 2013 - Cuisine,Experience,Singita Grumeti,Singita Sabora Tented Camp

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

The Serengeti is a vast and precious wilderness, spanning 12 000 square miles of seemingly endless grassland. The Great Migration makes its way across these plains, passing through Singita Grumeti, a private wildlife reserve established to protect the indigenous biodiversity of this important ecosystem.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

Singita Sabora Tented Camp is one of five Singita properties in the reserve and is designed as a nostalgic, 1920s-style explorer’s camp. The accommodation is full of character, offering a surprisingly luxurious and enchanting safari in the rugged terrain of the surrounding savannah. The elegant simplicity and laid-back romance of the camp is apparent in every moment of our guest’s experience, including meal times which often take place in the open.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

It’s difficult to describe the feeling of being seated at a dining table in the shade of an acacia tree in the middle of the Serengeti. The whir of nearby grasshoppers vibrates in the air as the sun rises through the African sky, and you’re handed a cooling glass of homemade iced tea while a herd of zebra casually graze in the distance. Executive Chef, Frank Louw, and his team help to make such moments at Singita Grumeti possible and here he shares a popular recipe for banana and date loaf.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

BANANA AND DATE LOAF RECIPE

Ingredients – what you’ll need:
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
1 tsp ground nutmeg
1 tsp ground cinnamon
125g pitted dates, chopped (substitute with dark chocolate if you like)
1/2 cup (115g) caster sugar
1 cup (250ml) milk
2 eggs
1 cup mashed banana (about 2 large, or three small)
80g cinnamon sugar (optional)
Butter, to serve (optional)

Method – what to do:
Preheat oven to 180°C and line a 24 x 13.5cm loaf pan with non-stick baking paper.
Sift the flour, bicarbonate of soda and nutmeg into a large bowl.
Stir through the dates and sugar.
Combine the milk, eggs and banana in a separate bowl.
Fold into the date mixture until well combined and pour into the loaf pan.
Sprinkle cinnamon sugar on top and bake for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Cool for 5 minutes and then turn out onto a wire rack to cool completely.
Slice and serve with butter if desired.

Check back soon for more snapshots of al fresco dining at Singita’s lodges and camps. If you need to adjust the metric measurements, here’s a handy online volume converter.

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