Tag Archives: luxury South African safari

Singita Sabi Sand

August 07, 2012 - Conservation,Sabi Sand,Wildlife

I’ve recently arrived back home from a remarkable trip exploring the unspoilt terrain of Singita Sabi Sand.  Home to three Singita lodges in 18,000 hectares, the reserve’s stretches of grassland are punctuated by groves of Acacia and Marula trees.  The trip was extremely successful as the concession was teeming with game and we witnessed some incredible sightings.

Each day I captured as much of what I was seeing from the lens of my camera so I could share it with all of you.  Heading out early every morning offered prime time for wildlife viewing as it was still cool and the majority of animals were still active.  This is always my recommendation as early mornings present the most beautiful sunrises and life begins to stir as another day starts in the African bush – the odd cry of a lone hyena and the cackle of francolins signaling that the dawn chorus has begun.

Once the heat of the middle day has started to lift and ebb away, late afternoons are also a perfect time for exploration.  Between mornings and late afternoons, trekking on foot through the bush or ambling across the grasslands in a Land Rover, just with my camera and radio, I marveled at the memorable moments I experienced.  I was able to tick off the Big Five with relative ease.  The Singita Sabi Sand concession has plenty to offer and the sightings of high profile animals are unmatched. The majority of the game in this area is relatively habituated to the vehicles and this allows one to get up close and personal to a lot of these animals and have the opportunity to view them in their natural environment. If you are cautious, the game vehicles do not disturb them, and you are able to spend time with these animals without altering their behavior in any way.

I also spent a lot of time on foot as this activity really allows one to connect with the environment and appreciate the smaller unique treats the bush has to offer. Without the sound of the vehicle, you allow yourself to hear any noises that may give away the presence of an animal.

Being in the wild heightens the senses in a different way than is normally experienced back at home.  It brings a sense of well-being.  Stay connected with the photographic journals that will be posted over the next few weeks. I hope to share as much as possible with you – and hopefully inspire you to plan a bush experience soon.

James Suter – trekking across the Singita reserves in Africa.

Read More


100% South African

December 30, 2011 - Cuisine

As the Singita kitchens are gearing up for memorable New Year’s celebrations this weekend, Kyle Ralph, Sous Chef at Singita Boulders Lodge, shares insights into the delicacies behind the menu.

At Singita we try our utmost to use the best South African products that are available to us. The beef we source is from one of Africa’s best beef suppliers who has been producing top quality since 1974.  Along with all of the other local suppliers we have sourced we are only too pleased to showcase the best of South Africa.

In the recipe shown below we use Karan beef, blue cheese from the Cape and butternut from local Belfast farmers.

Ingredients:

4 x 200g per portion Beef fillet

2 x large butternut or pumpkin

20-30 marjoram leaves- picked

250g blue cheese

200g green beans or asparagus

2 TBSP butter

salt and pepper to taste

The vegetables:

Peel and seed the butternut, cutting one butternut into medium-sized pieces.  Place in a tray and season with salt and pepper, oil and some thyme leaves.  Roast for 8-10 min until tender, and then set aside in the refrigerator.

With the second butternut, roast whole in the oven for about 20-30minutes until soft.  If the skin becomes a bit burnt, don’t worry; what we are after is inside.

Cut the cooked butternut in half and discard the seeds.  Scoop out the flesh of the butternut into a blender, add butter and blend.  If the puree is too thick just add some water until you achieve the right consistency.

Crumble the blue cheese into medium-sized pieces.

Cook green beans in boiling water for 1-2 minutes and then run under cold water and keep aside until needed.

For the sauce:

1 liter beef stock (store bought is fine)

500ml red wine

1x large carrot

1x onion

1x leek

1 stick celery

2 cloves garlic

3 sprigs of rosemary

50ml sherry vinegar

2TBS of dark brown sugar

Making the sauce:

Cut onion, celery, carrot and leek into small rough cubes and sauté with 1 tsp of oil till softened, and then add garlic and rosemary

Add sugar and caramelize for depth of flavor (the sugar should just melt and form a light brown color) then de-glaze with sherry vinegar and reduce by about half.

Add red wine and reduce by half.

Add the beef stock and reduce by ¾; it should have a shiny and slightly thick

Putting it all together:

Pre-heat a heavy base pan; season the beef fillet with salt and pepper.

Place about 2TBSP of vegetable oil in the pan and put your beef in the hot pan; don’t move the beef around for about 3-4minutes, it should form a beautiful crust before you turn it.  Once turned, cook for another 3-4 minutes on the other side.

Then place a little bit of blue cheese on top of the beef and place into a 180˚C  oven for 2 minutes.  Take out and let the meat rest for another 2 minutes.  This should give you a perfect medium rare fillet.

To plate, place a bit of the butter puree on the plate (this is were your creativity comes in).  Lightly mix the blue cheese and butternut cubes with the fresh marjoram leaves, and place on top of the puree.

Put the rested beef fillet on the plate and pour over some red wine sauce.

Enjoy!  And warmest wishes for a wonderful 2012.

Read More


Sign up to receive the Singita newsletter

×