Smoked Salmon Mousse with Steamed Zulu Bread Melba Toast
In the early 1900s, the method of smoking was developed to further preserve salted fish, so that it could travel longer and provide sustenance to soldiers in remote locations. Who could have forecast that this mouthwatering delicacy would become a worldwide favourite for people of many cultures? One such iconic use of smoked fish is
Read MoreMakweti Safari Lodge Stokbrood (Bread on Stick)
When it comes to dining al fresco under Africa’s star-scattered skies, there’s little that can compare with the simple enjoyment of fresh bread baked over an open fire – the aroma of homemade dough mingled with the crisp outdoors. At Makweti, we pair this uncomplicated, hearty treat with a mug of lightly-curried, smooth butternut soup,
Read MoreA wild menu of survival
You are what you eat, or so they say. Can you imagine this was true, I would think many of us would cringe to think what we would look like, how we would think or what would inspire us, based on what we had for breakfast. Most of us, I dare say, would be horrified
Read MoreJust Ask Us! Do wild animals get tick bite fever like humans and domestic animals do?
Thank you for the question. It’s a very relevant question for a number of reasons and one not easily answered in a short response. There is so much we don’t know about tick borne diseases (TBD’s), and yet there is a ton of information on this as well. The short answer is “yes”, in some
Read MoreSaving the Precious Pangolin
To honour World Pangolin Day, Makweti guide, Neil Davison, asked world authority and research ecologist, Jonathan Swart, to tell us a little more about the elusive pangolin, the world’s most trafficked animal. Their discussion sheds light on what the current pangolin population faces, and what the Welgevonden Game Reserve is doing to ensure that these
Read MoreA Summer Breakfast – Makweti Vetkoek
Nothing beats getting up to a day of adventure and African safaris, especially when it begins with mouthwatering pastries and steaming, strong coffee. One such pastry that remains a firm favourite at Makweti, and South Africa as a whole, is the traditional vetkoek (pronounced “Fet-cook”). Speculated to be a derivative of the early Dutch settlers’
Read MoreMakweti’s Passion Fruit Crème Brûlée
Although the origin of the iconic Crème Brûlée remains a mystery, it’s believed to have first appeared in Europe during the 1400s. However, the Crème Brûlée became officially recognised cuisine in 1691, when it finally appeared in a French cookbook written by the illustrious chef François Massialot, a Parisian chef who served princes, dukes and
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