Yes the clay is really that color!
Gorgeous Cheetah- Madikwe Reserve, South Africa
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Yes the clay is really that color!
Tag Archives: Honeymoon
Singita Lebombo, Kruger National Park
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Pool – Singita Lebombo, 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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Find the Owl in this picture- Singita Sweni, Kruger National Park
Image courtesy of Gavin Ford
Bath with plunge pool and outdoor shower – Singita Boulders, Sabi Sands
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What’s in the fab gift shop – Singita Boulders, Sabi Sands
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Singita Boulders
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Singita Boulders – Sabi Sands South Africa
Singita Ebony is done in a more traditional style, warm colors and lots of English Safari antiques and decorative accessories. Singita Boulders is more contemporary, walls are stacked boulders, and the color palate is soothing blues, taupes and greens. Both have an appeal and the staff in each is above par.
Lobby Singita Ebony
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Family Villa Singita Ebony – Sabi Sands South Africa
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Bedroom -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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Sabi Sabi Earth Lodge
One of the most beautiful and interesting Lodges we stayed in was Sabi Sabi Earth Lodge. Sabi Sabi Earth Lodge is a sanctuary symbolising a new era in luxury South African safari lodges. Sculpted into a slope of the earth, almost invisible in the landscape, the lodge uses texture, light and space to present a lodge like no other. Taking its cue from the surrounding environment, it has been described as the most environmentally sensitive lodge in Africa.
It is home to 13 ultra-luxurious suites including the Amber Presidential Suite. The lodge breaks with traditional bush lodge style to create a masterpiece of artistry and innovation. Each of the suites features individually designed furniture, private plunge pool, en-suite glass fronted bathroom with indoor and outdoor showers. The natural wooden sculptures by renowned South African artist Geoffrey Armstrong add a powerful magic. Other facilities include an outdoor boma which walls are sculpted from tree roots and piled up piece by piece, an indoor/outdoor dining area overlooking a waterhole and unending bushveld, a secluded library, art gallery, meditation garden, Amani spa and an underground wine cellar with a collection of over 6000 bottles of rare wines.
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!
Singita Sabora Tented Camp
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: Singita Grumeti Saskwa
Probably the finest resort in East Africa, Singita Sasakwa is unrivaled in elegance.
Patterned after an English Manor House, Sasakwa sits over the Grumeti Plain offering magnificent views of game below.
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.
Chef from Spice Village a holistic retreat in Southern India, Periyar Wildlife Sanctuary
Recipes from the road- Southern India, Spice Village resort Periyar Wildlife Sanctuary
From time to time I come across a particularly special food item and I ask for the recipe. We were In Southern India at Spice Village Resort. We were amazed at the quality of the food there, of course all organically grown,fresh from the garden, and totally wholesome. The menus were inventive and presentation was beautiful. This is a small out of the way resort, so we had not expected great dining and we were pleasantly surprised!!we were up for an early morning hike and these cookies were piled on a large platter for fortification. Divine! Thanks to chef PJ Aneesh
WHOLE MEAL CHOCOLATE & COFFEE COOKIES
INGREDIENTS
BUTTER 175 GRAMS
BROWN SUGAR 200 GRAMS
EGG (OPTIONAL) 1 NUMBER
PLAIN FLOUR 70 GRAMS
BAKING SODA 1 TEASPOON
WHOLEMEAL FLOUR 70 GRAMS
BRAN 1 TEASPOON
CHOCO CHIP 200 GRAMS
ROLLED OATS 85 GRAMS
COFFEE POWDER 1 TEASPOON
MULTIGRAIN MIXES 100 GRAM
METHOD
CREAM THE BUTTER & SUGAR .FOLD IN THE EGG TO IT.
MIX TOGETHER REMAINING ALL INGREDIENTS AND GENTLY MIX IT WITH THE BUTTER-SUGAR CREAM TO MAKE SMOOTH DOUGH.
TAKE AROUND 10 GRAMS OF MIX & PRESS IT BETWEEN THE PALMS TO GET A MEDALLION SHAPE.
PLACE IT ON A GREASED TRAY. REPEAT FOR THE ENTIRE DOUGH.
BAKE IT ON 160 C FOR 20-22 MINUTES.
REMOVE FROM OVEN & COOL IT ON WIRE RACK.
Perfect time to plan a trip to Europe, including Turkey or Ireland, and have a view like this! Dollar is at a 2 year high!
Amanzo’e- Picture courtesy of Amanresorts
Amanzo’e – Picture courtesy of Amanresorts
Delta to cut back on Transatlantic Flights
Hammered by the weak euro and the risk of spikes in fuel prices,Delta Air Lines is cutting back on trans-Atlantic flights and shifting its focus southward.
The Atlanta Journal-Constitution reports that, just after opening the Atlanta airport’s new international terminal with additional gates, the airline is cutting five percent of its trans-Atlantic capacity. Delta will also cut one to two percent of Pacific flight capacity, for capacity cuts totaling three to four percent, deeper than the two to three percent cuts the company had previously planned.
At the same time, Delta is expanding its New York service southward with more flights to 10 destinations inFlorida, Bermuda and the Caribbean from JFK Airport and LaGuardia Airport.
The new flights, which will begin in late 2012 and early 2013, are in addition to Delta’s previously announced expansion at New York-LaGuardia, where the airline is adding more than 100 new flights to 26 new destinations this summer.
When its full schedule is implemented, Delta will operate more than 260 daily flights between LaGuardia and more than 60 cities, exceeding any other carrier.
Delta reports it is also optimizing its schedule at JFK to facilitate convenient connections to international flights. JFK is a major global gateway for Delta, which operates nonstop flights to more than 45 international destinations from the airport.
Wellesley Knightsbridge opening in London 2012
I am delighted to hear that Stefano Lodi and his team are opening a fabulous new hotel in London – December 2012.
Located on one of London’s most prestigious addresses in Knightsbridge is the site for a new 36 suite luxury hotel scheduled to open on 1st December 2012, which will parallel the very best of hotels in the world.
The Wellesley, is located at 11 Knightsbridge, managed by City and Country Hotels and is being developed by Rhimesong at a cost of £36 million, the property was formerly commercial offices.
The hotel will take on both a contemporary and classic style with interiors created by award-winning design experts Fox Linton, combining the building’s 1920s art deco history and glamour with stylish contemporary touches. In addition to its 36 suites, the hotel will incorporate a Cigar Lounge and Terrace, The Crystal Bar, The Oval Restaurant, and the Jazz Room.
Can’t wait to see!
Favorite travel destinations- Tanzania
Favorite travel destinations- Tanzania
SONY DSC
Favorite Destinations: Zambia
Dispatches from the Road 