- Gin Amber
- Gin Verdant
- Gin Classic
- ¾ cup sunflower oil
- 190g treacle sugar
- 2 slightly beaten, large free-range eggs
- 190g Nutty Wheat wholewheat flour
- 1 tsp bicarbonate of soda
- ½ tsp grated nutmeg
- 2 tbsp grated fresh ginger
- 1 tsp ground ginger
- 3 washed, cored, fresh pears, cut into chunks (do not peel)
- Preheat oven to 160 degrees centigrade
- Grease and dust a 22cm cake tin with flour and line with baking paper
- Whisk the oil and sugar together until well combined
- Gradually whisk in the eggs
- Stir in the flour, bicarbonate of soda, spices and pears and mix well
- Pour the batter into a baking tin and smooth out
- Bake for 50 – 60 minutes, or until a skewer comes out clean
- Cool completely in the tin, then turn it out
- Preheat the oven to 180 °C
- Grease 2 medium loaf tins
- Combine all the dry ingredients in a very large bowl
- In a separate bowl, lightly beat the eggs, melted butter, sunflower oil and buttermilk, and mix well
- Add the liquid mixture to the dry mixture and stir until well-combined and sticky
- Spread the mixture into the loaf tins and bake for 1 hour, or until the tops are golden brown
- Remove from baking tin and cool on a drying rack
- Using a serrated knife, cut the loaves into 3cm-thick slices and then cut into 3 slices lengthways
- Place on an oven tray and dry overnight at 60°C in a fan-assisted oven or 80°C in a normal oven
- Preheat the oven to 180 degrees C
- Mix the flour, coconut, oats and baking powder together
- Melt the butter and sugar together, then add the golden syrup and mix
- Stir the wet mixture into the dry ingredients until combined
- Press the mixture down into a baking tray, keeping the mixture about 1.5cm thick. Make sure it is even and pressed into the corners and sides
- Place in the pre-heated over and bake for about 30 minutes or until golden brown
- Cut into squares while still warm and then leave to cool
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1 1/2 tbsp paprika
- 1 1/2 tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 1 shoulder of lamb
- Trimmed and cut into 5cm / 2 inch chunks, about 1.1kg / 2 1/2 lb meat in total
- 2 large onions, grated
- 2 tbsp olive oil
- 2 tbsp argan oil
- 3 cloves garlic, crushed
- 570ml tomato juice
- 2 x 400g tins of chopped tomatoes
- 115g dried apricots, cut in half
- 55g dates, cut in half
- 55g sultanas or raisins
- 85g flaked almonds
- 1 tsp saffron stamens, soaked in cold water
- 600ml / 1 pint lamb stock
- 1 tbsp clear honey
- 2 tbsp coriander, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
- 3 tablespoons / 30 ml extra virgin olive oil
- 1-2 tsp Thai (or similarly hot) curry paste
- 1 can coconut milk
- Coarse sea salt to taste
- 3 large potatoes
- Salt and black pepper
- 3 tablespoons salted butter
- 6 poached king prawns (to be poached in curry sauce)
- 1 large ripe mango, peeled and cut into cubes
- 1 – 2 tablespoons fresh chopped mint
- Zest of two limes
- 6 small skewers
- Grate the potatoes into a sieve and set over a bowl
- Leave to rest for 10 minutes and season potatoes well
- Heat a little butter in a large frying pan over medium heat
- Drop teaspoons full of potato into the pan, flatten slightly with spoon to form a flat round
- Cook two or three minutes on each side until golden brown
- Remove and drain on paper towel until ready to use
- Remove prawn shells and de-vein the prawns
- Leave the tails intact
- On a low heat, place the curry paste and coconut milk on the pan until it comes to boil. Poach the prawns until just cooked
- Cut the mango into squares small enough to fit onto the rosti
- Using a skewer, thread the pieces, starting with the poached prawns, then mango and finish with a potato rosti
- Sprinkle with lime zest, fresh mint, sea salt and serve
- Garnish with cut limes for colour
There is something so indulgent about a gin and tonic at the end of the day. Winding down with the crisp, fragrant notes of your chosen flavour is something to look forward to, and at Makweti, we do it in style. The popularity of G&Ts has extended so far as to become a culture. In the last decade, this refreshing combination has morphed into an experience, rather than a drink… and we embrace this wholeheartedly, while using the African sunset as a backdrop.
Inverroche is one of our favoured brands of gin served at the lodge and on our game drives. It’s a local brand that hails from a family-owned, artisan distillery in the Cape. What we love about Inverroche is how it has captured the essence of South Africa in a number of different flavoured gins by using Fynbos and traditional botanicals.
These three captivating Inverroche gins are always available at Makweti Safari Lodge:
Combined with fresh ingredients that bring out the subtle flavours of each gin, Inverroche is a local feast for the senses for all our guests. This is how we drink our gin and tonics on safari at Makweti.
Pictured above from left to right, we have the following combinations of flavours:
This is a firm favourite with our guests. It’s distinctively aromatic with a slightly spicy undertone. The amber colour comes from tannin-rich coastal botanicals that are used to mellow the gin after distillation. It is best served on lots of ice, a pink tonic, some fresh, chopped strawberries, pomegranate jewels and pink peppercorns.
This is a very delicate gin that has the fragrance of flowers blended into the Inverroche African botanicals. It also has a spicy undertone, as well as very subtle juniper, licorice and sweet citrus flavours. Served best with loads of ice, Indian Tonic Water, fresh cucumber and a sprig of rosemary.
The Gin Classic is crisp, flavourful and slightly dry to the taste. Served with plenty of ice, your chosen tonic and sliced lemon or lime, you cannot go wrong with the classic.
Which is your favourite?
Photo credits: Ross Wilson of F Stops Photography.
The cooler weather calls for comfort food, and this Pear And Ginger Cake is most certainly comforting, but closer to decadent! It’s not difficult to make either, and it will wow your family and friends into a a state of bliss.
This delicious cake is best served as a dessert with fresh, whipped cream. If you want to put a true Makweti spin on it, try it with a cinnamon ice cream. Unbelievable!
One of the best things to come out of South Africa is the home-baked rusk. These “more-ish” muesli rusks made in the Makweti kitchen are nothing short of divine, and our overseas guests often can’t believe they’ve lived so long without knowing the pleasure of a rusk with morning coffee.
Now, no matter where you are in the world, you can bring the flavour of Chef Phillip’s rusks into your home with this easy-to-follow recipe.
1kg self-raising flour
1 cup cake flour (250 ml)
3 cups All-Bran Flakes (750 ml)
1 cup toasted muesli (250 ml)
½ cup toasted white sesame seeds (125 ml)
½ cup sunflower seeds (125 ml)
1 tsp salt (5 ml)
1 tsp baking powder (5 ml)
3 large eggs, lightly beaten
400g butter, melted
4/5 tbs sunflower oil (200 ml)
2 cups buttermilk (500 ml)
Enjoy the aroma of freshly-baked rusks permeating every room in your house. Best enjoyed as you greet the day with a hot cup of coffee or tea.
For international measurement conversions, please consult this link: https://www.unitconverters.net/
This recipe comes as a special treat. Those guests who have been fortunate enough to taste these crunchies straight from the Makweti kitchen, always request the recipe, and we stand by our promise to deliver it. The best part is that they are so simple to make, that even a novice in the kitchen can pull them off beautifully.
1 cup of desiccated coconut
1 cup of flour
1 cup of brown sugar
2 cups oats
1 tsp baking powder
4 tbs golden syrup
Best served with a cup of tea or coffee, while overlooking a beautiful view!
1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl, and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
2. Preheat the oven to l50 degrees C / 300F / Gas 2.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft, but not yet coloured. Add the crushed garlic for the final 3 minutes.
4. ln a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides. Add the browned meat to the casserole dish. De-glaze the frying pan with 470ml / 1 pint tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil. Cover wth a fitted lid, place in the oven and cook for 2 hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle the chopped herbs over your dish.
Serve with pride, because it’s going to be a delicious dish! Best enjoyed with friends and family.
PS: If you use the metric system, use this conversion calculator to determine the different measurements.
If you want to make something that is as exotic as it is delicious, this is your best bet. Plus it will offer a fond reminder of the cuisine that Chef Phillip and his team so lovingly create in the Makweti kitchen. Get the recipe here and make it at home. We’d love to hear how it turns out.
Get The Ingredients
Curry Poaching Sauce Ingredients
Prawns And Mango
Doesn’t that sound absolutely delicious? We know you’ll love eating these prawns as much as you enjoy preparing them. Enjoy!
On the first day of Christmas, my true love gave to me
A partridge in a pear tree…
We don’t have a partridge or a pear tree, but we can give you the recipe for the most delicious Pear And Almond Tart! Whip this up for the festive season and you’ll have family and friends singing your praises!
Ingredients For Filling
50g caster sugar
1 fresh egg
1 tin pear halves (410g) drained
2 tbsp milk
50g plain flour
50g ground almonds
Ingredients For The Pastry
1 fresh egg
250g plain flour
50g ground almonds
25g icing sugar
Preheat the oven to 190 degrees C.
Grease a 24cm round tin, preferably loose bottomed.
Make pastry by sieving the flour and icing sugar into a bowl, mix in the ground almonds.
Rub in the margarine and bind together with the egg and a little cold water to make the pastry.
Lightly knead, cover and allow to chill.
Next make the filling by creaming the margarine and sugar together.
Beat in the egg.
Stir in the flour, ground almonds, milk and essence.
Roll out the pastry and line the tin.
Spread filling evenly over the pastry.
Arrange the pear halves, with the rounded side facing up, on top of the filling.
Bake for about 35 minutes, until risen and golden brown.
Leave in the tin to cool for about 10 minutes.
Remove from tin and serve luke warm with cream or ice cream.
Let us know how yours turns out and who you choose to share it with!
There’s nothing quite like fresh bread after a morning game drive. But even if you’re not climbing out of a game vehicle before heading to the breakfast table, you can still enjoy a taste of Makweti Safari Lodge by making Chef Phillip‘s delicious Makweti Zebra Bread at home.
There’s something incredibly exciting about a meal prepared in a tagine. It feels authentically African. This method of cooking originated in the Maghreb region of Africa, along the Mediterranean Sea coastline in the far North-West of our continent. Countries like Morocco, Algeria, Tunisia and Libya are all known to infuse ingredients together like this in a tagine, creating an amalgamation of flavour that is second to none. Of course, Chef Phillip has replicated this method of cooking in his own way, bringing to life the Makweti Chicken Tagine. If you don’t have a tagine, you can make it in a regular casserole dish.
One of our guests had this breakfast at Makweti Safari Lodge last month, and made a special request for the recipe. Since we are in the habit of sharing Chef Phillip’s culinary secrets, we decided to make this delectable breakfast our focus this month for the benefit of everyone!
Get your own taste of the Makweti magic by making this at home. We’d love to hear how it turns out so connect with us on our Instagram page for more recipes and interesting bushveld anecdotes.