- 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
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/