- 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
There is something incredibly magnificent about early mornings in the bush. It’s a moment shared with hundreds of species of insects, birds, animals and all sorts of other creatures as the night disappears and the new day begins. We have been doing mornings in the bush for a long time, and we know that there is nothing better than a bush coffee overlooking a beautiful vantage point.
But we don’t just do any old coffee… oh no. It needs to be roasted from the finest beans, bursting with a rich aroma. It needs to be freshly pressed, and it also requires a special added extra.
A tot of Amarula.
Amarula is a local liqueur made from the fruit of the African marula tree. It’s a creamy, sweet, delightful concoction that is absolutely delicious on its own, but when you add it to freshly pressed coffee… it’s life-changing!
We’re not the only ones who love the fruit of the marula. Elephants absolutely adore munching on it too, and it’s quite possible you will catch a glimpse of them while taking in the morning views.
If you’ve never had one of our special bush coffees, perhaps it’s time? Consult our booking system to see when we have availability, and we will be more than glad to welcome you.
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!