Tag Archives: Recipe

Eating al fresco at Singita Serengeti’s tented camps

November 25, 2015 - Cuisine,Experience,Lodges and Camps,Singita Explore,Singita Grumeti,Singita Sabora Tented Camp

Singita’s three tented safari experiences in Tanzania, Singita Sabora Tented Camp, Singita Explore and Singita Mara River Tented Camp, offer visitors to the Serengeti an intimate and authentic safari adventure that allows them to rough it in great style. November is typically very green and lush in this area, with brief afternoon thunder storms rolling across the plains (the perfect time for a nap!) and slightly cooler temperatures. After a bright, sunny morning on game drive, the midday meal is an event in itself, celebrating local produce and culinary creativity. Today we are sharing two recipes from the lunch table that are ideally eaten in the shade of a poolside umbrella or beneath a leafy acacia.

Singita's tented camps in the Serengeti

Steeped in character, Singita Sabora Tented Camp is an intimate 1920s-style explorer’s camp, permeated by a sense of nostalgic adventure. Guests are served light and refreshing meals around the swimming pool that overlooks the grassy savannah. The menu often includes delicious, crunchy salads made from ingredients grown in the kitchen garden, like this mouthwatering dish made from cured salmon and homegrown veggies:

Singita's tented camps in the Serengeti

Broccoli, Fennel and Smoked Salmon Salad
with an orange and mustard dressing


Ingredients – what you will need:
½ cup freshly squeezed orange juice
1 tsp mustard
20g dill chopped
20g coriander chopped
1 tsp cumin ground

Method – what to do:
1. In a small bowl, mix the mustard, orange juice and herbs.
2. Add the oil slowly to the orange juice and whisk continuously. The dressing should thicken up and achieve a syrupy consistency.
3. Chill in the fridge until you are ready to use it.


Ingredients – what you will need:
200g Smoked salmon
300g Broccoli florets
1 Fennel bulb
50g Toasted almond flakes
50g Microherbs or rocket

Method – what to do:
1. Blanch the broccoli florets by placing them in boiling water for one minute and then quickly chilling them in an ice-cold bowl of water. Set aside
2. Slice thin shavings of fennel with a mandolin or small, sharp knife
3. Remove the broccoli from the ice bath and pat dry
4. Add the vegetables to a bowl with the smoked salmon. Try arranging the salmon into “roses” for an extra flourish!
5. Scatter the toasted almond flakes and add microherbs over the top
6. Drizzle with your orange and mustard dressing

Singita's tented camps in the Serengeti

A private use camp on the plains of the Serengeti, Singita Explore is a return to the simplicity and authenticity of safari life but with a thoroughly modern sensibility. The camp is particularly appealing to those in search of an opportunity to connect up-close with the earth and wildlife in a way they have never done before. This more rugged environment lends itself to plenty of cooking around the open fire, and the menu features all manner of smoked, grilled, roasted and wood-fired dishes. One such example is this baked cheese appetizer:

Singita's tented camps in the Serengeti

Creamy Fire-Roasted Camembert
with sweet and sticky tomatoes

Ingredients – what you will need:
1 Camembert round
1 punnet of cherry tomatoes
3 rosemary sprigs
barbecue spice
olive oil
balsamic reduction

Method – what to do:
1. Make a lovely wood fire (or use a stove if you don’t happen to have an African grassland nearby!)
2. In a bowl, sprinkle the tomatoes with the barbecue spices and toss together with some olive oil
3. Put your uncovered camembert in the centre of a cast iron pan and arrange the tomatoes around the cheese
4. Place your sprigs of rosemary between the tomatoes and the cheese
5. Place the pan onto some of the amber coals and allow to heat up, until the camembert just starts breaking through the skin
6. Drizzle balsamic vinegar over the whole dish and serve warm with freshly baked rosemary bread

Spanning nearly 450,000 acres of untouched wilderness, Singita Grumeti and Singita Lamai together form part of the Serengeti Mara ecosystem. Both concessions are ideally positioned on the renowned migratory route traversed annually by more than a million wildebeest, and offer guests an unparalleled safari experience year-round. Please visit our website to find out more»

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Rise & Shine Recipe: Sweni Seed Crunch

November 13, 2015 - Cuisine,Kruger National Park,Singita Lebombo Lodge,Singita Sweni Lodge

Breakfast at Singita Kruger National Park

Breakfast at Singita is a very special time of day. Usually served after the early morning game drive, the menu includes fresh, homemade pastries, eggs cooked to order, a variety of cereals, a fruit, cheese and cold meat selection, hot pancakes and even a breakfast pizza! It’s easy to indulge, but for the more restrained among us, there are plenty of light, healthy options like this delicious granola. Today, head sous chef at Singita Kruger National Park, Andrew Nicholson, shares his recipe which is perfect for a hearty breakfast or a tasty afternoon snack:

Breakfast at Singita Kruger National Park


Ingredients – what you will need:

1 cup bran flakes
1 cup corn flakes
1 cup puffed rice
1 cup pumpkin seeds
1 cup sesame seeds
1 cup sunflower seeds
1 cup linseeds
1 cup poppy seeds
1 cup honey
1 cup butter

Method – what to do:
1. Melt the butter and the honey together in a small saucepan over a low heat
2. Pour the mixture over the other ingredients while still warm and mix well
3. Bake at 120°C for about 2 hours, checking and stirring regularly. It can burn easily so keep an eye on it!
4. Remove from the oven and allow to cool.
5. Serve with fresh, seasonal fruit, your favourite yoghurt and a drizzle of honey.

Looking for more breakfast ideas? We also have a recipe for seed bars served at Singita Sasakwa Lodge in the Serengeti, and a traditional strawberry jam that is best served with fresh buttermilk scones!

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Summer Salads at Singita Castleton

October 19, 2015 - Cuisine,Singita Castleton

Castleton salads

As summer approaches in the Sabi Sand, evenings are longer and days are lazier and warmer, the weather is perfect for salads and al fresco eating.  Long afternoon lunches are best enjoyed at Singita Castleton, where the farm table under the fig tree is laid with a sumptuous spread of tapenades, chilled soups, homemade breads, and fresh salads.  Follow up lunch with a swim – refreshed before heading out on a late afternoon game drive.  Our chefs at Singita Castleton shared this summer recipe so you can bring a taste of Singita’s early summer into your kitchen!

Asian Style Caprese Salad (2)


Salad ingredients

3 ripe beef tomatoes sliced
4 green tomatoes sliced and quartered
200g (1 cup) yellow cherry tomatoes
200g (1 cup) red cherry tomatoes
1 ball of buffalo mozzarella
10 basil leaves
10 basil flowers – optional
2 Tbsp mixed sesame seeds

Dressing ingredients

100ml raspberry vinegar
50g white sugar
100g extra virgin olive oil
Salt and pepper

For the dressing

Make the dressing first as the tomatoes will need to be marinated for at least 30 minutes before serving.  In a mixing bowl, combine all ingredients together and whisk until well blended. Marinate the tomatoes.

Putting it all together

Arrange the varieties of tomatoes onto a plate with torn pieces of mozzarella and Thai basil and flowers for garnish. Sprinkle the sesame seeds over the top of the salad and use some left over dressing to drizzle onto the salad before serving.


Singita Castelton (game drive)-1-41

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A Gluten-Free Safari

October 09, 2015 - Cuisine,Experience

The flexibility and creativity of our kitchen teams is one of the many reasons that food plays such a big role in any visit to Singita’s lodges and camps. Understanding the preferences and special requirements of our guests is top priority, and often this includes unusual dietary restrictions such as a sensitivity to wheat or dairy. One such recent visitor to Singita Boulders Lodge in South Africa was Lindsay Zegans, otherwise known as NYC GlutenFree Grubber on Instagram. The chefs at the lodge designed an entirely gluten-free menu for the duration of Lindsay’s honeymoon safari, including seared tuna salad, celiac-friendly cheesecake and a bunless lamb burger.

Gluten free food at Singita

Here they share two of their gluten-free recipes with us; one is a wholesome bread loaf that uses alternatives to traditional wheat flour and the other is a vegetarian take on the traditional South African bobotie, made with butternut squash and chickpeas. Lindsay was also kind enough to contribute lots of her great photos – doesn’t it all look delicious!?

Gluten free food at Singita

Gluten-free bread baked at Singita Boulders Lodge


Ingredients – what you will need:

400g mixture of gluten-free flour (potato, rice, buckwheat and/or corn)
1 tsp. xanthan gum
1½ tbsp. instant yeast
2 tsp. salt
5 tbsp. olive oil
1 tsp. lemon juice
250ml warm water
2 eggs
1 cup yoghurt
2 tbsp. honey

Method – what to do:

1. Preheat oven to 180°C
2. In a mixing bowl, combine the flours, instant yeast and xanthan gum
3. Combine the rest of the ingredients together in a separate, large mixing bowl
4. Add the flour mixture to the liquids and mix with a dough hook until the consistency of batter is achieved
5. Transfer the dough into a lined, standard-size (roughly 9″ x 5″ x 3″) loaf tin
6. Prove dough in warm area until it doubles in volume
7. Bake for 25 minutes, depending on size of the loaf tin
8. Remove from tin and return to the oven for a further 10 minutes

Baker’s Tip: To check if your gluten-free bread is baked through, test the internal temperature of the loaf, which should be around 95°C/200°F.

Gluten free food at Singita


Ingredients – what you will need:

For the base mixture:
1 medium sized butternut, peeled and cut in to small cubes
150g dried chickpeas, soaked in water from night before (or tinned chickpeas)
3 tbsp. butter
1 tbsp. olive oil
2 onions, chopped
2 heads of ginger, chopped
3 whole tomatoes, chopped
2ml crushed garlic
15ml curry powder
15ml turmeric
15ml cumin powder
10ml Mother-in-Law’s Tongue (red chilli powder)
Finely grated rind and juice of ½ small lemon
60 ml raisins

For the egg custard topping, combine:
500ml cream
4 eggs
4ml salt

Method – what to do:

1. Begin by frying the onions in the butter and oil over a medium heat
2. When the onions are translucent, add the ginger, garlic, lemon and spices
3. Cook briefly until fragrant
4. Add the tomatoes, butternut, chickpeas and raisins
5. Keep cooking the mixture over a medium heat until butternut is cooked al dente
6. Preheat the oven at 180°C
7. Using your desired casserole or baking dish, spoon in your bobotie mixture and level the top
8. Cover with the egg custard and bake until the custard is set

Vegetarian bobotie at Singita Boulders Lodge

Vegetarian and gluten-free bobotie

Traditional bobotie is a spiced mince dish of Cape Malay origin, usually served with yellow rice and condiments like raita, chutney and toasted nuts. In Lindsay’s own words, Nico’s vegetarian version is “amazing!”. Why not give it a try this weekend and share it with us on Instagram by tagging @Singita_? You can also follow @nycgrubber on Instagram for more of Lindsay’s yummy food photos.

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Cocktail Recipe: Blueberry Gin Royale

March 19, 2015 - Cuisine,Experience,Singita Sasakwa Lodge

Singita Sasakwa Lodge, Tanzania

Perched atop a gently sloping hill in northern Tanzania, with a breathtaking view across the Serengeti plains, lies a turn-of-the-century stone manor house with a sweeping veranda that leads down to a lush, rolling lawn. This is Singita Sasakwa Lodge; an elegant property that harks back to the safari splendour of yesteryear.

Singita Sasakwa Lodge

From Sasakwa Hill, the eye is irresistibly drawn over the endless grasslands and acacia forests below, to the blue mountains in the distant horizon. Year-round, the area boasts an abundance of game and it is a very special experience to watch the animals scattered across the wide plains, or witness the spectacle of a rainbow after a welcome shower of rain.

Singita Sasakwa Lodge, Tanzania

Singita Sasakwa Lodge holds special appeal for those with a passion for refined luxury, ensconcing its guests in comfort, charm and old-world sophistication. The food and beverage menu at the lodge reflects this, and traditional cooking methods are approached with a classic but experimental attitude. One such example is the Blueberry Gin Royale – a fruity, refreshing twist on the more typical Sloe Royale. This cocktail epitomises the regal opulence of the classically beautiful Singita Sasakwa Lodge.

Blueberry Gin Royale | Singita Sasakwa Lodge


Ingredients – what you will need:
1 cup blueberries + extra for garnish
1 cup water
1 cup sugar
1 bottle of sparkling wine
½ cup gin
4 long sprigs of thyme
1 cup ice

Method – what to do:
1. In a small saucepan, bring the blueberries, water and sugar to a boil
2. Reduce the heat and simmer for 10 minutes, until the blueberries are soft and the simple syrup has turned to a bright pink colour
3. Remove from the heat then drain the blueberries and allow to cool
4. In a cocktail shaker, add the ice and gin and shake until the gin is ice cold
5. Divide the gin between the four Champagne flutes and add 1 tablespoon of blueberry syrup to each glass
6. Slowly pour the sparkling wine down the side of the glass until it is ¾ full
7. Garnish with fresh blueberries and a sprig of thyme

Makes 4 servings

Singita Sasakwa Lodge is one of five lodges and camps in Singita Grumeti, situated adjacent to the Serengeti National Park in Tanzania. The region forms an integral part of the Serengeti-Mara Ecosystem, the home of the Great Migration and excellent year-round game viewing. Learn more about the area on our website or watch this video to see its incredible beauty for yourself.

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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:



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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Recipe: Mango and Caramel Swiss Roll

September 29, 2014 - Cuisine,Experience,Kruger National Park,Lodges and Camps

Singita Lebombo Lodge

Mango and Caramel Swiss Roll | Singita

Did you know that the Swiss Roll isn’t even from Switzerland? The first references to this teat-time favourite are in fact British, and variations now abound as far afield as Hong Kong, India, Portugal and Spain. Each region has its own twist on the original, including Singita Kruger National Park‘s mango-and-caramel-flavoured one. Chef de Partie and pastry queen extraordinaire, Christien Schrecker, shares her recipe for this delicious sponge cake roll:

Ingredients – what you’ll need:
For the yellow sponge:
5 egg yolks
1 egg
50g caster sugar
1 teaspoon vanilla essence
yellow food colouring
45g self-raising flour
1/2 teaspoon xanthan gum
20g melted butter

For the chocolate sponge:
5 egg yolks
1 egg
50g caster sugar
1 teaspoon vanilla essence
30g self-raising flour
15g cocoa powder
½ teaspoon baking powder
½ teaspoon xanthan gum
20g melted butter

For the filling:
1 cup whipped cream
¼ cup Caramel Treat or dulce de leche
2 cups diced fresh mango

Method – what to do:
1. Whisk the egg yolks, whole eggs, sugar and vanilla together until white and fluffy.
2. Add the yellow colouring a little at a time until the desired colour is achieved. (We use 2-3 drops of a concentrated colouring gel)
3. Gently fold in the flour and xanthan gum and then fold in the melted butter.
4. Spread the batter onto a Swiss roll tray (2cm thick) and bake at 160˚C for 10 minutes.
5. As soon as the sponge comes out of the oven, turn it out onto a clean, dry tea towel.
6. Roll the sponge up tightly while still warm, and keep aside until cool.
7. Repeat steps 1-6 with the ingredients for the chocolate sponge.
8. Unroll the yellow sponge and spread the caramel over it then sandwich the chocolate sponge on top. Spread the cream over the chocolate sponge and scatter with mango.
9. Roll the cake up tightly and trim the edges for serving.

Here’s a handy online volume converter if you need help with the metric measurements and you can find more great recipe ideas here.

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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:

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

150g dark chocolate
180ml Amarula
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.

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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Breakfast in the Bush: A recipe for Strawberry Jam

January 17, 2014 - Cuisine,Singita Lebombo Lodge

Homemade strawberry jam | Singita Lebombo Lodge

Summer is in full swing here in Southern Africa, which means the kitchen gardens are bursting with sun-ripened fruit. Our berry crop this year is especially good, as the plants are laden with juicy-looking blackberries, raspberries and strawberries. One of the best ways to preserve ripe fruit for use throughout the year is to make homemade jam, which Christien van der Westhuizen, the pastry chef at Singita Lebombo Lodge, serves with freshly-baked bread and cold farm butter. Guests can enjoy this simple but delicious breakfast with a steaming cup of fresh coffee on early morning game drives:

Freshly baked bread | Singita Lebombo Lodge

Ingredients – what you need:
1kg strawberries
Juice and zest of 1 lemon
2 cups sugar

Method – what to do:
1. Combine the sugar, lemon zest and lemon juice in a medium-sized pot and cook over very low heat, until the sugar is dissolved.
2. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.
3. Cook until a small amount of the juice gels on a very cold plate (you can pop the plate in the freezer for this).
4. Pour carefully into your preferred canning jar(s) and either hermetically seal to store at room temperature or keep refrigerated if you plan to use it straight away.

Don’t forget to wash and sterilise jars and lids (find out how) and follow these handy tips for storing homemade preserves. You can find plenty more recipes from our creative kitchen teams in the Cuisine section of the blog.

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An African Christmas at Singita Ebony Lodge

December 19, 2013 - Singita Ebony Lodge

An African Christmas at Singita Ebony Lodge

It must be very unusual for most visitors to Southern Africa during December to spend Christmas in the sweltering haze of mid-summer. The only snowflakes to be found are made of icing sugar, and Santa’s reindeer are replaced by herds of zebra that graze the open grasslands of the Sabi Sand Game Reserve.

An African Christmas at Singita Ebony Lodge

In the midst of the long, hot days, the team at Singita Ebony Lodge commence their preparations for the festive season. As the original Singita lodge, the property is a blend of European heritage and African boldness, with the down-to-earth warmth of a much-loved family home. It is therefore the perfect setting for the Singita staff to spend Christmas with their guests, all part of a new extended family.

An African Christmas at Singita Ebony Lodge

Lodge Manager, Tom Rutherford, describes this time of year: “It is a time for guests and the team to share a magical evening under the stars, listening to the sounds of the African drum beat around the fire and sipping on some special wines from our cellar. Guests will celebrate in true African style as each room is decorated with festively-adorned acacia trees, under which beautifully wrapped gifts await. The afternoon tea table is laden with appropriately themed treats like candy cane striped biscuits, and children help to bake cookies that will be used to decorate the main Christmas tree. Even the game rangers wear Christmas hats while out on safari!

An African Christmas at Singita Ebony Lodge

One of the highlights will surely be the sundowner stop out in the bush on Christmas Eve, where the local youth choir from Justicia will perform. The evening will incorporate an African-styled Christmas menu with items such as braised lamb shank with cherry samosas and pumpkin fritters with fruit mince chutney, in our traditional Boma setting.”


It’s easy to bring the magic of an African Christmas to your table with home bakes like these delicious lamingtons. Originally of Australian origin, and named for a governor of Queensland from the late 19th Century, lamingtons consist of squares of vanilla sponge cake coated first in a layer of chocolate icing and then rolled in desiccated coconut. These tea-time confections soon made their way to South Africa, where they are a popular bake-sale item and regularly appear on the afternoon menu at Singita Ebony Lodge.

Christmas Baking: Lamingtons | Singita

Ingredients – what you will need:

For the sponge:
680g cake flour
800g castor sugar
50ml bicarbonate of soda
110g cocoa powder
10ml salt
900ml milk
200ml oil
45ml vinegar
15ml vanilla extract

For the chocolate dipping sauce:
375g icing sugar
60g cocoa powder
20g butter
150ml water
400g desiccated coconut

Method – what to do:

In a mixing bowl, sift the flour, sugar, bicarbonate of soda, cocoa powder and salt.
In another mixing bowl, stir together the milk, oil, vinegar and vanilla.
Making a well in the centre of the dry ingredients, slowly pour in the liquid mixture and combine until there are no lumps.
Pour the batter into a greased baking tray and bake for 20 minutes at 170°C.
Once baked, remove from the oven and allow to cool before portioning into squares.

For the dipping sauce, place the icing sugar, cocoa powder, butter and water in a small saucepan and gently heat so that all the ingredients melt together and become combined.
Allow to cool slightly before dipping the portioned cake in the sauce.
When the chocolate sauce is still wet on the cake, dust them with desiccated coconut and allow to dry

Christmas Baking: Lamingtons | Singita

Christmas Baking: Lamingtons | Singita

If you like baking, you may enjoy our “Sweet Tooth” series from earlier in the year, in which we showed you how to make buttermilk scones, Rooibos shortbread and cinnamon doughnuts shaped like giraffes! If you need to adjust the metric measurements, here’s a handy online volume converter.

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