Tag Archives: luxury safari in Tanzania

Making Memories

November 02, 2012 - Accommodation,Experience,Safari,Singita Grumeti

Spending time with family and treasured friends, and making memories for a lifetime, is what Singita Serengeti House is all about.  Comfortable furnishings and details, seamless inside-outside lounging, a tennis court dedicated to the house, a swimming pool that invites an afternoon dip for everyone, and a personal team of staff, all help to make this exclusive-use retreat a place for total relaxation.  But more than that, looking out over an expanse of the Serengeti wilderness and sharing those moments with people you care about, is priceless.

Eating at Serengeti House is designed to do the same thing – untangle the normal daily stresses of our city lives.  How wonderful to wake up to home-baked, gluten-free muffins – or enjoy a picnic on the veranda overlooking the elephants at the watering hole in front of the house – even stop for tea while the chef whips up a milk tart made right there in the kitchen.  And if you haven’t tried milk tart yet, then you’re in for a special surprise.  This is a South African tradition but steeped in Dutch influences, and until you plan your next trip to Tanzania, here’s a little something to help you think about us.

Donna Patterson, Singita Chef, Grumeti Reserves – sharing my favourite recipe for Milk Tart.

Ingredients – what you’ll need:

1/2 cup butter, softened

1 cup white sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

4 cups milk

1 teaspoon vanilla extract

1 tablespoon butter

2 1/2 tablespoons all-purpose flour

2 1/2 tablespoons cornstarch

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon ground cinnamon

The pie crust:

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar.

Add 1 egg and beat until mixture is smooth.

In a separate bowl, mix together 2 cups flour, baking powder, and salt.

Stir flour mixture into sugar mixture just until ingredients are thoroughly combined.

Press mixture into bottom and sides of two 9-inch pie pans.

Bake in preheated oven for 10 to 15 minutes, until golden brown.

Putting it all together:

In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine.

Bring to a boil over medium heat, then remove from burner.

In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar.  Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes.

Pour half of mixture into each pastry shell.  Sprinkle with cinnamon.

Chill before serving – easy as that.

Hope you’ll leave a comment and tell me how your baking goes.

Read More


Opening Singita Serengeti House

September 10, 2012 - Accommodation,Cuisine,Experience,Singita Grumeti

Donna Patterson, Chef at Singita Serengeti House, reflects on the first days with guests at Singita’s newly opened homestead on the plains of Grumeti Reserves, Tanzania.

The recent opening of Singita Serengeti House was an exciting time for all involved.  Carefully guided by Boyd Ferguson, master creator at Cecile & Boyd’s, who has thoughtfully directed design strategy for Singita for almost two decades, Singita’s latest project was no less a marvel.

As everything came together in the last few minutes before opening, in a bloom of dust the magic helpers disappeared and a vehicle full of delighted guests pulled up.  We were open!

Serengeti House oozes the opulence of a locally-styled East African home.  Guests walk in and immediately become part of the family.  There is a wonderful feeling of ‘arriving at your own private homestead’, derived from the serenity and beauty of the location and the stature of the house on the plains of Grumeti Reserves.

Guests are treated to one of Serengeti House’s top attributes of it being entirely private and secluded from anyone or anything else on 350,000 acres of private reserve. The home hosts its own tennis court and pavilion, 25 metre infinity pool, four plush bedrooms and endless living areas for relaxation at any stage of the day. There is also a waterhole just in front of the house, which has become a favourite drinking spot for general game as well as a breeding herd of elephant.

The food at Serengeti House is personalised to guests’ requests and we tend not to use a menu.  As the chef, I interact directly with the guests throughout their stay and discuss their meals with them. The food is locally sourced, healthy and styled around simple but robust recipes.  All of the guests enjoy the ‘family-style’ dining which entails the kitchen team preparing platters of food and serving it in the centre of the table. Be it delicious cakes for afternoon tea, banana bread and coffee before the sun rises or a fresh lobster braai (BBQ) to end off the day, the food is designed and catered to whatever whim is the preference of the group. The kitchen is also part of the home and guests are more than welcome to pop in at any time and get their hands messy with the chefs.

I know that wonderful memories will be created here and return visits have already been mentioned among departing travellers.

Read More


Resourcefulness in the Wild

June 21, 2012 - Cuisine,Singita Sasakwa Lodge

You can imagine how difficult it might be to source fresh and interesting greens and speciality vegetables in the far-reaches of the Serengeti.  This was the challenge that Frank Louw faced when he took over the helm of the Singita Sasakwa Lodge kitchen a few years ago.  In an effort to add some pizzazz to menu items and maintain the high standards set by Singita excellence, Frank set about to establish a kitchen greenhouse that would produce some delicate garden products not normally sourced in the surrounding wilderness areas.

We thought our blog followers would like to hear how the Greenhouse is doing at Singita Grumeti.

The green house is doing well. We are using it to the full extent and gathering herbs and lettuce from it every day.  Just yesterday I picked some Zebra tomatoes…they are scrumptious and pretty.  We are also growing spinach and our very own purple basil.  So nice for our salads. (Frank Louw – Sasakwa Chef)

Frank Louw, Singita Sasakwa Executive Chef and Michael Matera, Senior Chef de Partie – caretakers of the kitchen greenhouse, now in its second growing year.

Read More


Campfire Feasting

June 20, 2012 - Accommodation,Cuisine,Experience,Lodges and Camps,Safari,Singita Explore Mobile Tented Camp

One of the highlights of spending nights under canvas at Singita Explore Mobile Tented Camp is the feasting experience.  Nothing like dining with china and crystal in the permanent tented camp of Singita Sabora – instead Singita Explore presents something that harks back to an earlier explorer experience where tents are pitched in remote locations to follow the wildlife.  Pots are settled into camp fires for slow stewing and hot water heated over the coals for morning coffee.

Loraine Trollip, Operations Manager Mobile Division (Singita Grumeti), describes one of the firm favourites on the menu at Singita’s mobile camp in Tanzania – a potjie.

A potjie is a stew that is simmered for hours over an open fire in a three-legged cast iron pot.  Oxtail is often the traditional choice of meat for a potjie and provides a rich flavour.  Other ingredients that meld together for mouth-watering taste, include beef stock, red wine, sherry, mushrooms, garlic, leeks, bay leaves, and tomato.

Now that’s something to warm up an evening under the stars.

Read More


Changing Threat into Opportunity

January 13, 2012 - Community Development,Cuisine,Singita Faru Faru Lodge

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.

Read More


Sign up to receive the Singita newsletter

×