While on a recent safari in South Africa with Honeyguide Tented Safari Camps I was not only impressed with the wildlife and knowledge of the guides, but also the food. In fact, I would say the upmarket dishes enjoyed in a casual al fresco setting is a major draw to going on safari. In terms of Honeyguides in particular, their executive chef is Mr. Nicholas Gumbanjera, who studied at the Bulawayo School of Hospitality and Tourism in Zimbabwe for four years before honing his culinary skills at a number of accommodations, including the Sheraton Harare in Zimbabwe, Sheraton Pretoria near Johannesburg and the Ikhutseng Game Reserve in South Africa before working at Honeyguides.
While breakfasts often featured dishes like muesli cakes topped with mint yogurt, egg sandwiches smeared with tangy mustard and melted cheese, and heaping bowls of granola with fresh fruit and yogurt, lunches allowed me to sample the most juicy sweet chili burgers and puff pastries stuffed with toasted eggplant and baked feta and gowned in a chunky tomato sauce.
In the evening, dinner began with canapes like golden fried potato wedges or chicken salad crostini around the fire before heading to the outdoor patio dining room for wine paired with a three-course meal. Some items I was able to try during my stay include hake fillet grilled to perfection and served with home-made sweet slaw and crispy fries; creamy mushroom risotto topped with Parmesan cheese; grilled lamb chops accompanied by roasted vegetables and risotto; and tender oxtail drenched in oxtail sauce and served with polenta and veggies.
Of course, dinner always came with a sweet ending, perhaps a bread and taro pudding drizzled with chocolate sauce or a fresh fruit salad in a refreshing mint sauce.
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