Fabulous, glamorous Molori in Malaria Free Madikwe Reserve, South Africa
Image courtesy of Molori
Molori – Madikwe Reserve, South Africa
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Tag Archives: Active travel
Ending with a bang! MOLORI, Madikwe (Malaria free) Reserve, South Africa
Stunning Lodge!!
Protea – National Flower of South Africa
Seen in an arrangement at Molori, Madikwe South Africa
Gorgeous Cheetah- Madikwe Reserve, South Africa
Yes the clay is really that color!
Pool – Singita Lebombo, Kruger National Park
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Bar- Singita Lebombo, Kruger National Park
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Ahhhhh- visiting Singita Sweni and Lebombo, Kruger National Park
Located in the most famous game rich preserve in the world, Singita Sweni and Lebombo live up to all their hype. Considered as one of the top resorts in Africa, they work hard to make sure their guests are comfortable and happy. Trackers, Rangers, Chefs and hotel staff are all top of the heap. The Wine Cellar is enormous!! And the gift shop is one of the most comprehensive and beautiful I have seen.
Sweni is situated on the river and more intime. Lebombo is on a ridge with vistas over the thickets with gorgeous public spaces. One can experience both properties when staying at either Sweni or Lebombo. Rooms are similar- just a different view.
I think Sweni is one of my personal favorites and I hope to return very soon. Anyone want to go? I’m ready!
One of my favorites: Singita Sweni, Kruger National Park
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A member of the Selati Pride – not sure if this is in Sabi Sands or Kruger National Park
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What’s in the fab gift shop – Singita Boulders, Sabi Sands
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Family Villa Singita Ebony – Sabi Sands South Africa
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Singita Sabi Sands: Singita Boulders and Ebony
Next stops were the fabulous Singita Sabi Sands : Singita Ebony and Singita Boulders.
Singita Resorts and Lodges are always at the top of any Safari Lodge rating. They are in a class by themselves. The best rooms, staff, decoration, and amazing attention to detail. Like Royal Malewane, Singita employs impeccable staff and educates them well. They are enthusiastic, knowledgeable, passionate, and extremely welcoming. No request is too difficult; one feels like you are in a private home. Care of their guests is extremely well thought out, down to a warm bubble bath waiting for you after an afternoon game drive- with a bucket of chilled champagne sitting on the tub!! Food selection is top notch – innovative, gourmet standard and the wine cellars are eminently well filled with thousands of bottles from all over the world to choose from. All part of their incredible service.
Lobby – Sabi Sabi Earth Lodge, South Africa
Incredibly soothing.
Entrance to Sabi Sabi Earth Lodge – buried in the Hillside
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Recipes from the Road- Royal Malewane’s Apple Tart
YUM! It was delicious!
Courtesy of Executive Chef Nathan Macke.
More to come! Thanks Nathan
Recipes from the Road- Pumpkin Soup from Leadwood Lodge
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Recipes from the Road- Amazing Iced Coffee from Leadwood
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Birds are a bonus at Sabi Sands Reserve
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Leopard Sabi Sand Reserve
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Sabi Sands South Africa
The world renowned KRUGER NATIONAL PARK has a number of private nature reserves that were created fifty years ago along-side it’s western boundary. These private reserves are now part of the Greater Kruger, and are no longer separated from this iconic wildlife conservation area by fences or any barrier at all. area. The Sabi Sand Game Reserve is one such area and Leadwood and Sabi Sabi Earth Lodge are landmark destination lodges within this incredible wildlife sanctuary.
The Reserve is famed for its intimate wildlife encounters, particularly leopard viewing. Home to a host of wildlife, including the Big Five, the Sabi Sand is part of a conservation area that covers over two million hectares (almost five million acres), an area equivalent to the state of New Jersey and larger than some independent countries. Game drives traverse an area of 10 000 hectares (24 700 acres) and strict vehicle limits at sighting ensure the exclusivity of your game viewing experience. Offroad driving ensures that you have the best possible view of any exceptional sighting and rangers are constantly in touch with each other to keep track of animal movements.
Private plunge pool – Exeter Leadwood Lodge, Sabi Sands South Africa
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Bath – Exeter Leadwood Lodge
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Rooms Exeter Leadwood Lodge – Sabi Sands
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Singita Sabora Tented Camp- amazing food quality from a tent!
Recipes from the Road: Malva Pudding- Singita Grumeti Camps
Singita Sasakwa- image courtesy of Singita
Singita Sasakwa- image courtesy of Singita
Recipes from the Road: picture courtesy of O&O Capetown
ROASTED PEARS WITH ORANGE-DATE PUREE, BRANDY ANGLAISE AND CRISP CINNAMON WAIVERS
9 pears, peeled, cored and quartered
1 cup sugar syrup
1/2 cup freshly squeezed lemon juice
Pulp and pod of 1 vanilla bean
6 medjool dates, julienned, plus 3 chopped
1/3 cup freshly squeezed orange juice
¼ cup water
Pear-brandy anglaisse
Cook the pears with the sugar syrup, lemon juice and vanilla pulp and pod over medium heat for 10 minutes or until tender.
To prepare the dates: cook the julienned dates in orange juice until just warm. Remove the dates and reserve the juice. Dice 2 tablespoons of the dates for garnish.
To make the date puree, place 3 chopped dates in a blender with the water and the reserved orange juice. Puree for three minutes or until smooth.
Pear-brandy anglaisse
¼ cup sugar
½ cup cream
½ ripe pear, peeled, cored and diced
2 tablespoons brandy
Dissolve the sugar in the cream over medium heat. Add the pear and simmer for 4-5 minutes, or until the pear is softened. Puree the mixture and strain through a fine mesh sieve. Stir in the brandy. Re-blend just before serving.
Crisp cinnamon, ginger wafers
1 cup caster sugar
4½ oz golden syrup
1 stick plus 1 tbsp unsalted butter
1 tablespoon orange juice
1 teaspoon finely grated orange zest
4½ oz plain flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Preheat oven to 350°. Line 2 baking trays with greaseproof paper. Combine sugar, golden syrup, butter, orange juice and zest in a sauce pan over low heat until the butter has melted. Stir thoroughly, and then remove from the heat. Sift the flour and spices into a bowl and make a well in the center. Pour in the golden syrup mixture and stir until well combined and smooth. Drop small teaspoons of the batter onto the prepared baking trays, leaving 2 inches between each one to allow for spreading. Bake for 8 minutes, until an even golden brown. Remove from the oven and transfer to a wire rack to cool.
One and Only Capetown- picture courtesy of O&O
Recipes from the Road: One and Only Capetown- about the chef Rueben Riffel
A fairly new luxury hotel on the scene is the One and Only Capetown . I love the location, down by the waterfront. They have a particularily good children’s program and it lives up to the One and Only reputation for ultra Luxe accomodations. I especially like the villas that are separate from the main building. The restaurants are fabulous: Nobu- yes that one, and the wildly popular Reubens.
From One and Only’s bio page:
REUBEN RIFFEL, EXECUTIVE CHEF, ONE&ONLY CAPE TOWN
Internationally recognized for his award-winning restaurants in the Franschoek wine valley, Reuben Riffel opened the eponymous Reuben’s at One&Only Cape Town in October 2010, serving up wholesome bistro fare made from locally-sourced produce.
Having defied tremendous odds in apartheid South Africa to become one of Africa’s top chefs at 35, Reuben has come a long way from his home in Groendal where he grew up with 12 siblings. Required to live in an area allocated to Cape Coloreds, a mixed-race ethnic group, Reuben first mastered Cape Colored cuisine through his family, a style of cooking that continues to inspire him today.
Beginning as a kitchen hand, Reuben worked his way up the restaurant ranks in nearby Franschhoek, opening his first eatery there in 2004 that was promptly named South Africa’s Restaurant of the Year. Six months later he was named the country’s Chef of the Year. In 2008 he opened a second restaurant in Robertson, which led to the opening of his third restaurant in at One&Only Cape Town alongside the legendary Nobu.
The author of two celebrated cookbooks, Riffel’s most recent debut, Reuben Cooks Local, takes readers on a journey through one of South Africa’s most well-loved culinary repertoires showcasing local produce from the sea, earth, orchard and vine highlighting the sheer abundance of fresh local produce in South Africa and the Cape.
In November 2011, Riffel partnered with South African Airways to prepare some of his signature dishes for the airline’s Premium Class customers.
One and only also has a spectauclar wine cellar headed by Luvo Ntezo,
internationally recognized as one of the Best Young Sommeliers in South Africa.
Favorite destinations: Bali
VinaVik with our host Gonzague de Lambert
Room at Explora Patagonia
W hotel Santiago. Awesome!!
At the bottom of the world
Dispatches from the Road 