Tag Archives: cuisine

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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Sweet Tooth: Giraffe Cinnamon Doughnuts

February 08, 2013 - Cuisine,Experience,Lodges and Camps,Sabi Sand,Singita Ebony Lodge

Giraffe cinnamon doughnuts

Late afternoon at Singita Ebony Lodge

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
1 egg
70g butter
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.

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Sweet Tooth: Rooibos Shortbread

January 25, 2013 - Cuisine,Experience,Lodges and Camps,Sabi Sand,Singita Boulders Lodge

A morning bush stop at Singita Sabi Sand

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.

A morning bush stop at Singita Sabi Sand

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:

600g butter
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

Enjoy!

The bush stop snack table

The bush stop snack table

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.

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Sweet Tooth: Buttermilk Scones

January 11, 2013 - Cuisine,Experience,Lodges and Camps,Sabi Sand,Singita Boulders Lodge

Breakfast 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.

Pastry chef at Singita Boulders Lodge

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
125g sugar
280ml buttermilk
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.

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Not Your Average Camp Cuisine

December 03, 2012 - Cuisine,Experience,Lamai,Lodges and Camps,Safari,Singita Mara River Tented Camp

One of the most remarkable things about Singita Mara River Tented Camp is the exceptional food that is whipped up in the kitchen by our resourceful team of expert chefs. In the Lamai’s hot climate guests are kept cool with light, healthy cuisine conducive to refreshing and re-energising the body. Restorative fresh fruit smoothies, iced Fair Trade coffees and teas, crunchy salads and ethically sourced ingredients, such as organic eggs and grass-fed meat, are the order of the day with luscious desserts and homemade ice-cream adding a touch of sweet decadence.

Chef Donna Patterson, who forms part of the kitchen team at Singita Grumeti, has kindly shared the recipe for her delicious chilled carrot and spicy mango soup. Its bright, zingy flavours and refreshing lightness epitomise the type of beautiful and surprising meals our guests enjoy.

Ingredients – what you need:
1 white onion
5 large carrots
1 red chilli (medium heat)
1 cinnamon stick
1 Tblsp olive oil
2 bay leaves
1 ripe mango
1L mango juice
Salt
White pepper
Mascarpone to garnish

Method – what to do:

Chop the onion, peeled carrots and chilli roughly into equal sizes.
In a medium saucepan fry the chopped carrots, onion and chilli for a couple of minutes.
Reduce the heat and add the bay leaves and cinnamon stick lastly cover with the mango juice. Allow the soup to simmer slowly until the carrots are soft.
Blend in an electric processor and strain through a sieve.
Season the soup to taste with salt and white pepper.
Place the soup in the fridge to cool down.
Lastly finely dice the fresh mango and keep refrigerated until serving.
To serve, place the diced mango into the soup and serve in bowls. I like to garnish it with a dollop of mascarpone.

Enjoy!

Chilled carrot and spicy mango soup

Like the sound of this soup? Why not browse more of Chef Donna’s delightful recipes on the blog. Here’s a handy online volume converter you can use to adjust the metric measurements if necessary.

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