Bateleur Magazine Issue No.2

no.2 USD 25 | ZAR 375

A WORD WITH THE

Chefs A TASTE OF

3 Continents

THE ART OF SIMPLE FOOD

Island flavours to farm freshness

andBeyond.com

Your own private dining room.

All 1500m of it.

Dinner on our tiny island paradise is a rather private affair. There are no live bands. No flashy dress code. Hardly even any other patrons—apart from the odd nesting sea turtle. But if dining on fresh, sustainably-caught seafood, under a sea of stars, with the ocean gently lapping at your bare toes sounds like your idea of paradise, then welcome to Mnemba.

SEE WHAT LIES BEYOND

Dear traveller, A

guest once summed up his &Beyond adventure to me, saying “It’s not often you get more than you expect.” And that’s just it. The &Beyond experience, right down to the name itself, is all about going beyond travellers’ wildest expectations—and the food is no exception.

Our food philosophy is simple: the meals are wholesome, healthy and natural.

They’re not drowned in sauces, over-processed or over-reduced, nor are they gimmicky or over-presented. Expect hearty, home-style goodness in every moreish bite.

The ingredients are fresh, regionally-inspired and sourced from the local communities wherever possible or lovingly harvested in our shambas (vegetable gardens). And just as each lodge boasts a distinctly unique architecture with carefully-selected interiors, it also has its own individual food identity that pays homage to the destination, its local influences and cultural traditions.

Above all, food is a celebration—of irresistible flavours, enchanting locations, fantastic company and the unforgettable memory these meals will soon become. Whether your journey with us is one of life’s big milestones or just a much-needed escape from reality, each and every meal is a grand, celebratory feast.

It’s the kind of food worth travelling for. Gourmet, but never pretentious, comfort food. Forget Michelin stars, these are million-star meals, cooked with love, shared with joy and served in absolute, guilt-free abundance under starry skies. The kind of meals you never want to end. They make you happy, fill you up and, most of all, make you want to take the recipes home.

I hope these stories and recipes inspire you to recreate your most cherished travel memories at home and whet your appetite until the next great adventure.

Claire Trickett &Beyond Group Editor & Travel Blogger @clairetrickett

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Contributors Chris Joubert

Sarah Khan

Lead Photographer @chrisjoubert

Travel Journalist @bysarahkhan

Outdoor lover. Adventure-seeker.

Trail runner. Coffee drinker.

Passionate dog dad. Based in Cape Town, Chris Joubert has travelled to 37 countries and is constantly seeking new ways to showcase the beauty of the natural world. He shoots outdoor, adventure and travel photography and videography and has a natural gift for visual storytelling. Forever in pursuit of rugged landscapes to explore and photograph, Chris’ most recent adventure was a 10-day bikepacking journey through some of Iceland’s lesser-frequented trails.

All photography for Safari, Island and Desert chapters shot by Chris Joubert, unless credited otherwise.

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Natasha Dragun Freelance Travel and Lifestyle Writer @ndragun

Having spent a decade living in some of the planet’s most populated cities (Beijing and Jakarta among them), Natasha now loves nothing more than travelling to destinations at the other end of the spectrum. Namely the jungles and unpeopled beaches of Sri Lanka, where nature rules— second only to food. Based in Sydney, Natasha is a regular contributor to CNN, Condé Nast Traveller, GQ, Robb Report, National Geographic, delicious, MiNDFOOD, Vacations & Travel, and more.

Sarah Khan is an award-winning travel journalist who recently completed a tenure as Editor in Chief of Condé Nast Traveller Middle East.

As a freelance writer, she has reported from six continents for the New York Times, Wall Street Journal, Condé Nast Traveler, Afar, Bloomberg, Travel + Leisure, and numerous other publications. Her work appears in The Best American Travel Writing 2021 and New York Times 36 Hours: 150 Cities from Abu Dhabi to Zurich.

She has lived in six countries on three continents and possesses 2.5 passports.

Jane Broughton Freelance Travel Writer @janebroughton

Jane Broughton has been writing about immersive travel experiences and properties across Southern and East Africa and the Indian Ocean Islands for almost two decades, with a special interest in the positive impact travel can have on conservation and communities. She has slept in over 200 different safari camps, lodges and star beds, many of them in remote, privately-protected areas. Home is the Cape winelands, where she likes to hike, bike, read, cook and eat out.

Sarah Marshall Freelance Travel Writer @sarahmarshalltravelwriter

A regular contributor to the Daily Telegraph, The Times and National Geographic Traveller, Sarah focuses on topics of conservation, nature and wildlife connected to tourism experiences. Spending most of her year on the road, she splits her travel time between Africa, Scandinavia and South America, and has visited Chile on several occasions. Her most recent adventure was in 2022, when she stayed at &Beyond Vira Vira while researching a story about &Beyond’s South America Impact Journey.

BATELEUR &BEYOND andBeyond.com andBeyond.com/magazine

@andbeyondtravel #seewhatliesbeyond

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Contents The Bateleur French for “acrobat”, this mighty eagle sways as it soars, mimicking a tightrope walker. A fitting symbol for &Beyond, given our core ethos of balancing our Care of the Land, Wildlife and People—a balance made entirely possible by the guests that travel with us. When all three are in harmony, together, we leave our world a better place.

On the cover

This magazine was printed using eco-friendly vegetable oil inks, recyclable printing plates and FSC-certified paper that is produced through responsible forestry.

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Using only the freshest ingredients, from pomegranate rubies and sunflower shoots to edamame beans and bird’s eye chillies, this is food that tells a story. This edition takes you beyond the ingredients, beyond the plate and beyond borders to those cherished travel memories— fixed moments in time that are permanently etched in the memory bank. Be it a safari adventure, island getaway, farm stay, desert escape or city immersion, each bears its own unique flavours and sensory delights that will forever transport the mind back to those unforgettable moments in time.

15 CRUNCHIE RECIPE

92 DAWA RECIPE

Farm

54 BUFFALO MOZZARELLA SALAD WITH KOMBU CAVIAR

This is good mood food, where deliciously creative meals work in continuous harmony with the bounty of each season.

IMAGE: INDIAN ACCENT

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City 02

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Editor’s Letter

Safari

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Contributors 143

Recipe Index

Each time of day on safari, from sunrise to sunset, evokes a different feeling and inspires its own unique tastes and traditions.

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Island

Get a taste for the unparalleled street food and restaurant scenes of Asia, where modern and traditional meet.

139 DEFINING MODERN INDIAN CUISINE

125 FARM-TO-TABLE CHEF PROFILE

Delve into the moodboosting flavours of a remote tropical island, where menus—and shoes—are optional.

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HEAVEN

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Desert The sheer ruggedness of the desert inspires light, refreshing fare bursting with local and exotic influences.

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8 IMAGE: DOOK

The theatre of safari

IMAGE: DOOK

FROM SUNRISE TO SUNSET, EVERY MEAL IS A CELEBRATION

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S

afari, the Swahili word for journey, is just as much a journey through wild landscapes as it is a journey around plentiful food. It’s a safari for all the senses: a soulful immersion in the sights, smells, sounds, and indeed the myriad flavours of Africa that forever leave you craving more.

Each time of day on safari— from the dewy sunrise and gentle morning light, to that showstopping burst of golden hour glow followed by a starry sky—evokes a different feeling and brings with it an emotive food memory.

While the sun’s rays make their daily trek from east to west, so too do the irresistible meals take safari goers on a journey. Expect grand feasts with unexpected spoils in unique and enchanting settings—we call it the theatre of safari.

Sunrises are celebrated with bush cappuccinos and moreish crunchies in the most breathtaking of natural locations. Lavish brunches are shared under towering tree canopies.

Inviting al fresco lunch platters are slowly savoured, sunsets are jovially toasted and each evening is a flavourful and romantic celebration of the day’s adventure.

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SAFARI

Morning Coffee

MORNING COFFEE Those early safari wake-up calls are worth it. Every time. Nothing beats getting out before dawn in eager anticipation of what nature has in store.

Equally rewarding is that first morning coffee stop—but it’s not actually about the coffee at all, nor the freshly-baked biscuits.

It’s a feeling. A well-earned stretch of the legs and a celebration of the morning’s sightings. The sun has gently warmed the landscape and the Amarula coffee now plays its part, warming the soul.

Whether you’re tucked away in a sandy riverbed or surrounded by the Great Migration, it’s all about your surroundings.

The chorus of birds, the fresh air and that blissful silence interspersed with the sounds of Mother Nature commencing her day.

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SAFARI

Morning Coffee

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CLASSIC

GOURMET

Safari Crunchies

Rocky Road Nougat

Channel those morning safari memories with these moreish oat crunchies | Makes 16 squares

Quick, easy and utterly delicious, this sweet treat hits every high note Makes 24 squares

BY DUMI NDLOVU, REGIONAL CHEF TRAINER &Beyond Ngala Private Game Reserve, South Africa 5 CUPS WHOLEGRAIN ROLLED OATS 1 CUP LIGHT BROWN SUGAR 1 CUP CAKE FLOUR 2 TSP BAKING SODA 2 TBSP GOLDEN SYRUP 2 CUPS SHREDDED COCONUT 500G UNSALTED BUTTER, MELTED

375G WHITE CHOCOLATE, ROUGHLY CHOPPED ½ CUP PISTACHIO KERNELS, ROASTED 2/3 CUP SHREDDED COCONUT 22/3 CUPS MARSHMALLOWS, ROUGHLY CHOPPED (OR USE MINIS) 2/3 CUP DRIED CRANBERRIES

1 | Combine all ingredients in a bowl.

Mix well.

1 | Line the base and sides of a baking tray with foil, allowing a 2cm overhang on both long ends.

2 | Press into a 20cm x 20cm tray lined with greaseproof paper and bake at 180°C until golden brown, around 35-45 minutes.

2 | Melt white chocolate in a double boiler until smooth, stirring constantly. Set aside.

Note: bowl should not touch boiling water.

3 | Remove from oven. Cool and cut into 16 squares. Serve.

3 | Quickly combine pistachios, coconut, marshmallows and cranberries in a large bowl. Pour over chocolate and stir to coat.

4 | Spoon mixture into the prepared baking tray, and smooth evenly.

5 | Refrigerate for 30 minutes or until set.

6 | Turn out onto a chopping board, remove foil and cut into squares. Serve.

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SAFARI

Morning Coffee

3 DECADES OF SAFARI KITCHEN MAGIC DUMI NDLOVU &Beyond Regional Chef Trainer Ngala Private Game Reserve, South Africa

At just 19, having never left his Shangaan community of Utha, Regional Chef Trainer Dumi Ndlovu joined &Beyond as a waiter.

“I never wanted to become a chef,” Dumi recalls. “I wanted to be a security guard.”

But when a chef fell ill and Dumi stepped in to help, his natural culinary prowess quickly earned him a chef position.

“I wanted to return to waitering,” he chuckles.

“Once I realised it was an opportunity, that’s when my chef career began.”

More than 30 years later, not only has Dumi weaved his love of African cooking into more than 35 lodge kitchens, he has also had the honour of cooking for former South African presidents Nelson Mandela and Thabo Mbeki.

Dumi is now focused on inspiring the next generation. “I love cooking,” he explains.

“But with the length of time I’ve spent in the kitchens, it’s time to leave the legacy with other young, upcoming chefs. It’s important to pay it forward.”

“Cooking is like a signature,” he smiles. “Each chef has their own style.

I love traditional African dishes—chops on the braai, sweet potato bake cooked in foil on a fire—but I’m not very keen on sweets,” he adds. Yet Dumi’s sinfully sweet South African malva pudding remains an undeniable safari show-stopper.

Not your average

toastie Nothing beats a hot jaffle in the great outdoors.

This is food nostalgia at its finest. A timehonoured recipe that evokes the fondest of childhood memories.

The concept is simple. A jaffle is merely a closed sandwich toasted to perfection in a jaffle iron on a crackling fire. It combines the simplicity of the average toasted sandwich with the indulgence of waffles, to create delicious pockets of goodness.

What takes these toasties to the next level is not the ingredients, but rather where they are cooked and that old-school comfort they bring.

The essentials A BLAZING FIRE A JAFFLE IRON FRESH BREAD AND FILLINGS OF CHOICE A DASH OF CREATIVITY GOOD COMPANY

The recipe is foolproof, but the variations are endless BACON, EGG, AVOCADO AND CHUTNEY SHARP CHEDDAR AND TOMATO, OR APPLE CURRIED MINCE MEAT

It’s as easy as 1 | Butter the bread on both sides.

2 | Place first piece of bread into jaffle iron.

3 | Gently press on the bread to create a well for the filling.

4 | Add your filling of choice.

5 | Place second piece RHS IMAGES: STEVIE MANN

of bread on top.

6 | Clamp the jaffle iron closed.

7 | Cut off the

HOT APPLE PIE PIZZA TOPPINGS BANANA AND CHOCOLATE GANACHE CINNAMON TOAST SPICY TUNA AND CORN SALSA RASPBERRIES AND WHITE CHOCOLATE

No matter the filling, jaffles taste infinitely better on safari.

It’s a known fact.

surrounding crusts.

8 | Toast to golden perfection on the fire.

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SAFARI

Mochachoc-arula

Feature

Invigorating bush coffee with an African twist–a morning safari must | Serves 1 2 HEAPED TSP HOT CHOCOLATE POWDER 60ML AMARULA, SUBSTITUTE CREAM LIQUEUR FILTER COFFEE PREPARED IN A FRENCH PRESS SPLASH OF FULL CREAM MILK TO FROTH, OPTIONAL

1 | Add chocolate powder to a coffee mug.

2 | Add Amarula to mug and combine until chocolate forms a paste.

3 | Pour hot coffee over the paste and stir until combined.

Barista’s Tip For latte and cappuccino lovers, fill the mug half-way with coffee and use a milk frother to create a creamy topping.

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SAFARI

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BUSH BRUNCH Expect the unexpected on safari, always.

Perhaps you’ll encounter a pride of lion grooming the littlest of cubs or a wobbly elephant calf taking its first steps, or maybe you’ll stumble upon the most elegant and unexpected brunch in the middle of the African bushveld.

IMAGE: DOOK

The celebratory pop of a cork, the sizzle of the skottle (outdoor grill) and the joyful chatter as plates are generously heaped with brunchy bites. The pace is gloriously slow, the food deliciously abundant and the element of surprise, well that’s truly unforgettable.

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SAFARI

Bush Brunch

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Beetroot Ginger-cured Trout

WITH CHARCOAL HOLLANDAISE This dish is best served with a fried egg, charred avocado and grilled spring onion | Serves 4

BY MURRAY WEAKLEY, REGIONAL EXECUTIVE CHEF &Beyond Sandibe Okavango Safari Lodge, Botswana

TROUT Begin trout prep 2 days in advance 400G FRESH BEETROOT, ROUGHLY CHOPPED 2 KNOBS FRESH GINGER, ROUGHLY CHOPPED 1 CUP SALT, EXTRA TO SEASON 2/3 CUP WHITE SUGAR 1KG RAINBOW TROUT FILLETS, SKIN ON. SUBSTITUTE SALMON 6 SPRING ONIONS 3 TBSP OLIVE OIL 2 AVOCADOS 4 EGGS

1 | For the trout, add beetroot and ginger to a food processor along with sugar and salt.

11 | Meanwhile, in a pan, fry egg, sunny-side up, until cooked, around 3 minutes.

2 | Blitz until ingredients are puréed and smooth.

12 | For the Hollandaise, melt butter in a saucepan. Remove from heat. Scrape off milk solids from melted butter.

3 | Line a flat container (big enough to fit trout snugly) with cling wrap, leaving enough hanging over edges to wrap the trout completely.

4 | Spread the beetroot mixture evenly over cling wrap in the container. Place trout on top, skin side up.

5 | Lightly press trout into beetroot mix.

6 | Fold cling wrap over to seal trout.

CHARCOAL HOLLANDAISE ½ CUP UNSALTED BUTTER 3 EGG YOLKS SALT, TO SEASON 1 TSP DIJON MUSTARD 1 TBSP LEMON JUICE 1 TBSP ACTIVATED CHARCOAL

13 | In a bowl, whisk together egg yolks, salt and mustard.

14 | Slowly add butter, whisking continuously until mixture thickens.

15 | Whisk in lemon juice and activated charcoal.

16 | To serve, add vegetables to a plate, top with trout, avocado, spring onion, egg and drizzle with Hollandaise.

7 | Refrigerate to cure for 48 hours.

8 | Once cured, unwrap trout and rinse off beetroot mixture.

Pat dry with paper towel.

9 | Slice thinly and set aside.

10 | Brush spring onion and avocado with oil, season with salt, grill on high heat until slightly charred, around 3 minutes.

Set aside.

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SAFARI

Bush Brunch

Vetkoek & Smoked Salmon WITH BALSAMIC PEARLS

This traditional South African fried bread makes for great brunch canapés | Makes 24

BY MURRAY WEAKLEY, REGIONAL EXECUTIVE CHEF &Beyond Sandibe Okavango Safari Lodge, Botswana

VETKOEK 2 TSP SALT 2 TBSP WHITE SUGAR 2 CUPS WARM WATER 10G INSTANT DRIED YEAST 5½ CUPS CAKE FLOUR, EXTRA AS NEEDED 2 CUPS VEGETABLE OIL, TO FRY 250G CREAM CHEESE, TO SERVE 400G SMOKED SALMON, TO SERVE FENNEL LEAVES, TO GARNISH

BALSAMIC PEARLS 2 CUPS OLIVE OIL 1 CUP BALSAMIC VINEGAR PINCH SALT 2 TSP AGAR-AGAR

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1 | In a large bowl, mix salt, sugar, water and yeast.

Set aside for 5 minutes.

2 | Add flour, then mix dough by hand until combined.

3 | Cover loosely with a clean cloth and set aside to let dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

4 | Turn dough on a floured surface, flatten to knock out air bubbles and knead to make firm. Add extra flour as needed.

5 | Roll out dough to 1-inch thick, cut into desired shapes.

6 | Add vegetable oil to a large saucepan until it is at least 3 inches deep.

Heat to medium heat.

7 | Fry dough until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper towel.

Let it cool.

8 | Meanwhile, for balsamic pearls, pour oil into a tall container and place in freezer for 1 hour. Once chilled, transfer to fridge until ready to use.

9 | In a saucepan, combine vinegar, salt and agar-agar.

Bring to the boil, stirring, for 2 minutes.

10 | Remove from the heat.

Set aside for 15-20 minutes allowing mixture to cool and agar-agar to start to set slightly.

11 | Transfer vinegar mixture to a squeeze bottle.

12| Remove oil from fridge and slowly drip vinegar mixture into the oil.

13 | Transfer vinegar pearls (still in the oil) to the fridge to cool completely.

14 | Once cooled, strain off oil and rinse the pearls under cold water.

15 | To serve, slice each vetkoek in half. Spread the cut side with cream cheese, and layer smoked salmon on top. Top with balsamic pearls and garnish with fennel leaves.

Piece of cake This is a South African classic.

Vetkoek, which is Afrikaans for fat cake, is deep fried dough.

It’s a delicious cross between a bread roll and a doughnut without the hole. Crispy on the outside and fluffy on the inside, they can be filled with sweet or savoury fillings.

Murray substitutes the salmon for smoked trout—a far more sustainable option in the far reaches of Botswana’s Okavango Delta.

Both make the ideal fat cake canapé.

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SAFARI

Bush Brunch

Let it bee &BEYOND SANDIBE OKAVANGO SAFARI LODGE, BOTSWANA

Bees are critical to our survival.

So when a swarm took up residence in a guest suite, a bee trap was used to safely relocate them to the woods.

Their new hive is thriving and their presence has warded off the pesky baboons and elephants that were constantly digging up pipes nearby.

Every now and then, General Manager Greg Davies-Coleman—donning a bee suit and armed with an elephant dung smoker—will sneak just a few small racks of honey for the lodge kitchen.

It’s not on the menu often, so if you do spot the wild Sandibe honey at the lodge, be sure to taste it. The subtle flavours and amber hue of the honey change depending which flowers are in season. A real treat with morning waffles.

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Beetroot Waffles

WITH HONEYFERMENTED PEARS A twist on the classic that adds a pop of colour to breakfast | Serves 6

BY MURRAY WEAKLEY, REGIONAL EXECUTIVE CHEF &Beyond Sandibe Okavango Safari Lodge, Botswana ½ CUP CAKE FLOUR ½ TSP BAKING POWDER 2 PINCHES SALT 80G BEETROOT, COOKED, CUBED 1/3 CUP OAT MILK 1 EGG 1 TBSP AGAVE NECTAR HONEY-FERMENTED PEARS (SEE PAGE 36) 12 TBSP MASCARPONE

1 | In a large bowl, gently combine flour, baking powder and salt.

2 | In a blender, combine beets, milk, egg and agave nectar. Blend on medium speed until smooth.

3 | Add beet mixture to flour mixture in a bowl.

Mix until smooth. Set aside.

4 | Preheat waffle maker. Pour one tablespoon of batter onto the hot waffle plate, close it. Cook for 1-2 minutes on each side. Carefully remove cooked waffle and transfer to plate to cool. Repeat process with remaining batter.

5 | Serve with honey-fermented pears (see page 36) and mascarpone.

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SAFARI

Seventh

heaven

Delicious sensory overload, seven times a day.

And calories don’t count on holiday, so leave the diet at home where it belongs.

BY CLAIRE TRICKETT

There are seven official mealtimes on an &Beyond safari and each one is a guilt-free invitation to indulge, relax and get lost in the moment.

Despite good intentions of skipping a meal here and there, just know that it’s near impossible.

Seasoned safari goers will know there are a few simple rules while on safari. Don’t get out of the safari vehicle unless the ranger gives the go-ahead. Never walk around the camp at night unattended.

02 Part way through the morning drive, once the sun has risen and appetites awaken, it’s time for that morning coffee stretch. Once the Bialetti starts to steam, piping hot espresso is topped with a heavy-handed pour of Amarula. Coupled with an irresistible oat crunchie, it’s the quintessential safari treat-with-a-view.

01 The first is a much-needed energiser in preparation for the adventure ahead.

That pre-dawn wake-up call always comes as a surprise, but it also comes with a generous dose of caffeine and the promise of an exciting morning.

A piping hot cup of coffee with some fresh-from-the-oven biscuits or some fruit quickly reprogramme a sleepy head into alert safari mode.

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03 The morning’s adrenaline rush is soon rewarded with a slow and plentiful breakfast. This might be a surprise bush brunch or hearty ranger’s breakfast cook-up out in the open savanna or next to a watering hole filled with curious hippo. It could come in the form of a nostalgic jaffle stop complete with gourmet fillings, or it could be a relaxing, made-to-order hot breakfast back at the lodge, coupled with a sneaky mimosa or bloody mary.

05 After an invigorating swim and guilt-free siesta, it’s time for high tea. Expect savoury bite-sized snacks, decadent cakes and other sinful sweets to whet the late-afternoon appetite. Grab a takeaway coffee or cocktail and head to the safari vehicle for the next dose of wildlife adventure.

07 At last, the pièce de résistance—dinner is served. Be it a twinkling bush dinner, an al fresco boma gathering under the stars, or a candlelit dinner-for-two in the privacy of the suite, the day’s adventure is capped with evening romance. The seventh safari heaven, expect a grand, go-back-for-seconds feast with all the trimmings.

That post-breakfast sluggishness often conjures well-intended plans of skipping lunch. These empty promises quickly dissolve once the tiered lunch platters appear. Each level, stacked with zesty salads, sautéed kebabs, cheesy quiches and creamy dips, is served with bread still warm from the oven. Some lunches will be à la carte, while some come with playful build-your-own lunch stations, from nacho plates and mini pizzas to burgers and fajitas. And if it’s past noon, lunch always tastes better with a chilled glass of crisp white wine.

Holiday mode is officially activated.

06 Golden hour is a cause for celebration.

The magical glow cast across the horizon signals the official start of sundowner o’clock—the safari edition.

An evening mokoro (dugout canoe) ride might drift up alongside a floating snack platter. Perhaps there’ll be a pop-up gin and tonic bar or a whiskey and cigar station, or a tree decked out with champagne flutes. The real hero of the sundowner stop is not the drink nor the snacky delights, it’s the location. And indeed the memory-in-the-making.

IMAGE: DR.ALI ALSULAIMAN

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Although the seven not-so-deadly sins of an &Beyond safari may result in some unplanned lodge podge, it is a holiday after all. And no holiday should come with restrictions, so have the dessert, drink the wine, and live in the moment.

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SAFARI

WELLNESS 30

A safari is an escape from the ordinary and a rejuvenation of the mind, body and soul.

It not only engages the senses, it indulges them, with never-before-seen sightings, unfamiliar flavours and the invigorating scents and textures of nature.

IMAGE: DOOK

IMAGE: ANDREW MORGAN IMAGE: DOOK

Yet in and amongst the indulgence, today’s traveller places an evermindful focus on health, wellness and self-care.

While exercise rooms and massage menus are commonplace, wellness on safari goes far beyond that.

The focus is on the healing power of the natural landscape, which is enhanced with delicious meals

that inspire wellness and provide healthy choice.

Restorative ingredients that improve gut health and promote cognitive function are subtly woven into the dishes without guests even noticing.

Think ancient grains, super seeds, activated charcoal, nutrient-dense produce and fermented foods.

Kombucha, kefir and tangy

in-house pickling and preserving add unexpected zest, while plantbased bowls and vegetable-forward dishes are bursting with eat-therainbow goodness.

Expect wholesome, well-balanced dining, from the pre-safari fuelling station to the all-out evening feast, and everything in between.

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SAFARI

Wellness

Dukkah-roasted Carrots

WITH LABNEH, EGGPLANT CRISPS & HERB OIL

A wholesome vegetarian dish bursting with North African flavour | Serves 8

BY MURRAY WEAKLEY, REGIONAL EXECUTIVE CHEF &Beyond Sandibe Okavango Safari Lodge, Botswana

LABNEH Prepare 3 days in advance 2 CUPS GREEK YOGHURT 1 TSP SALT

EGGPLANT CRISPS 1 LARGE EGGPLANT, SLICED INTO THIN ROUNDS VEGETABLE OIL, TO DEEP FRY

CARROTS

HERB OIL

200G WHOLE ALMONDS

½ CUP SWISS CHARD

50G CORIANDER SEEDS 50G CUMIN SEEDS

½ CUP CHOPPED FLAT-LEAF PARSLEY

5G PAPRIKA

½ CUP CHOPPED BASIL

30G WHITE SESAME SEEDS

½ CUP CHOPPED CORIANDER

10G CRACKED BLACK PEPPER 5G SALT

PINCH SALT

½ CUP SALTED BUTTER, CHOPPED

MICRO HERBS, TO GARNISH

½ CUP HONEY 400G BABY CARROTS

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2 CUPS OLIVE OIL

1 | To make labneh, combine yoghurt and salt. Take a large portion of cheesecloth and lay it flat on the counter. Place yoghurt directly onto the centre of the cheesecloth.

Bring corners of cheesecloth together and tie with string, ensuring that there are no spaces where the yoghurt can spill out.

Hang in the fridge for 3 days with a small bowl underneath to catch liquid that will seep out.

2 | When ready to serve labneh, toast nuts, spices and pepper in a pan over medium heat. When lightly toasted, roughly grind in a pestle and mortar.

3 | Toast sesame seeds in a pan.

Add salt and combine with nut mixture.

Set dukkah aside.

4 | In a pot, melt butter and honey together, stirring, until butter has melted, approximately 3 minutes.

5 | In a separate pot, bring water to boil and blanch carrots for 7 minutes. Strain.

6 | Add carrots to a large non-greased roasting tray. Pour over honey-butter glaze to coat carrots. Top with dukkah and roast in 170°C oven for 10 minutes, until carrots are golden. Remove from oven and set aside to cool.

7 | Meanwhile, to make eggplant crisps, deep fry eggplant rounds until crispy.

Remove from oil and place on paper towel to cool.

8 | For herb oil, place pot of water on the stove and bring to boil. Add spinach and herbs to boiling water for 15 seconds.

Strain and shock in ice water. Remove from ice water and squeeze out excess liquid. Place in a blender along with the oil, and blend until smooth.

9 | Place a sieve over a bowl, and line the sieve with cloth. Pour the oil-herb mixture into the sieve and allow it to strain through the cloth. Once all the liquid has been strained, season the oil in the bowl with a pinch of salt.

10 | To assemble, spoon labneh into centre of plate and arrange carrots and eggplant around. Drizzle with herb oil, and garnish with micro herbs.

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SAFARI

Wellness

CREATIVE LICENSE IN THE KITCHEN MURRAY WEAKLEY &Beyond Regional Executive Chef Botswana & Namibia

It was only once Executive Chef Murray Weakley left home at 19 that he began to experiment with cooking and discovered the creative outlet he’d been craving. “I’m not artistic. I can’t draw or paint, but as a youngster, I wanted to do something creative. I tried metal work and building, but once I started teaching myself to cook, that was the lightbulb moment.”

Having spent a decade weaving his culinary magic into many a safari, island and desert kitchen, Murray now takes a more holistic approach.

“Running a kitchen, designing the menus, training the chefs and being in the middle of a busy service—that’s what gets me going. There’s so much more to being a chef than just the cooking and I love that.”

Murray likes to keep his dishes simple, yet bursting with unexpected flavour.

“I enjoy cooking simple food,” he elaborates. “Building flavours on simple things, adding a layer of spice here and a bit of texture there.”

So what’s his favourite meal when he’s off-duty? Hot, buttery toast with sweet, milky tea. But if someone else is cooking, then a good old-fashioned spaghetti Bolognese. It doesn’t get any simpler than that.

Falafel, Broccoli, Orange & Almond Salad

WITH SESAME DRESSING

This citrusy falafel salad is refreshing and light, yet filling too | Serves 6

BY MURRAY WEAKLEY, REGIONAL EXECUTIVE CHEF &Beyond Sandibe Okavango Safari Lodge, Botswana

FALAFEL

SALAD

600G TINNED CHICKPEAS

1½ HEADS BROCCOLI, ROUGHLY CHOPPED, ROASTED IN OLIVE OIL

½ CUP SESAME SEEDS ½ CUP FINELY CHOPPED RED ONION 2 CLOVES GARLIC, FINELY CHOPPED

2½ ORANGES, SEGMENTED 1 CUP FLAKED ALMONDS, TOASTED

1 TBSP CUMIN POWDER 1 TBSP GROUND CORIANDER ¼ CUP CHOPPED PARSLEY

SESAME DRESSING

¼ CUP CHOPPED CORIANDER

1 CUP GREEK YOGHURT

1 TSP CURRY POWDER

¼ CUP CHOPPED MINT

1½ TBSP SESAME OIL

¼ TSP CAYENNE PEPPER 2 EGGS

½ TBSP SESAME SEEDS, TOASTED

¼ CUP SELF-RAISING FLOUR

½ TSP GARLIC, FINELY CHOPPED

1 | For the falafel, combine all ingredients in a blender. Form small balls and pan fry in olive oil.

When golden, set aside on paper towel to absorb excess oil.

2 | For the salad, combine roasted broccoli with orange and almonds.

Set aside.

3 | For the dressing, combine all ingredients with a whisk or in a blender.

4 | Serve salad with falafels on top.

Drizzle with sesame dressing.

1 TSP SALT 2 TBSP OLIVE OIL, FOR FRYING

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Wellness

Roasted Butternut

WITH ROCKET, OAT BRITTLE, FERMENTED PEAR & INKOMAZI Creamy butternut squash and zingy pears unite in this wholesome salad | Serves 6

BY MURRAY WEAKLEY, REGIONAL EXECUTIVE CHEF &Beyond Sandibe Okavango Safari Lodge, Botswana

HONEY-FERMENTED PEARS Prepare 5-12 days in advance 375ML WATER 20G NON-IODISED SALT 375G HONEY 5G RED CHILLIES 250G PEARS, PEELED AND CORED

BUTTERNUT 2 BUTTERNUT SQUASH, SEEDS REMOVED, CUT INTO WEDGES 3 TBSP OLIVE OIL 2 CLOVES GARLIC, FINELY CHOPPED 3 TBSP FRESH THYME LEAVES, FINELY CHOPPED

OAT BRITTLE 1 CUP WHITE SUGAR 1 CUP ROLLED OATS

SALAD 6 CUPS ROCKET OR CORIANDER 200G DRIED CRANBERRIES 250ML INKOMAZI. SUBSTITUTE BUTTERMILK

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1 | For pears, whisk together water and salt in a bowl until salt dissolves. Add honey and whisk until fully combined.

2 | Transfer honey mixture to a large glass jar.

Add chillies and pears.

3 | Lay a sheet of plastic wrap directly on top of the liquid. Cover the opening of jar with cheesecloth and an elastic band.

4 | Leave in a warm spot for between 5 and 12 days to ferment.

5 | When ready to serve, place butternut wedges in a large roasting dish. Drizzle with oil and sprinkle over garlic and thyme.

6 | Roast in 180°C oven until cooked through and starting to char, around 25 minutes. Remove from oven and set aside to cool.

7 | Meanwhile, for oat brittle, in a large pan, melt sugar and pour over oats. Remove from heat to cool in the pan. When cool, break into small pieces.

8 | To serve, place rocket, butternut and pears on plate.

Top with cranberries, brittle and drizzle of Inkomazi.

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Tea

From shamba

to teapot Dramatically perched on the very edge of the Ngorongoro Crater, amidst an ever-swirling mist and stop-you-in-your tracks view, is an African teatime experience steeped in Maasai tradition.

BY CLAIRE TRICKETT

Guests at &Beyond Ngorongoro Crater Lodge have long been enjoying the calming effect of our organic herbal tea collection, aptly named Lala Salama (Swahili for sleep well). Health-enhancing and sleepsupporting, these aren’t just after-dinner digestives, but rather everyday infusions that lift the spirit and promote wellbeing.

And behind this African tea menu is the beautiful story of a thriving nursery and its loyal tree guardian, Joachim Joseph Hhawu.

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IMAGES: DOOK

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Tea

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G

entle and soft-spoken, Joachim joined the lodge as a casual labourer fiercely determined to prove himself. His now two-decade journey has done just that. Joachim has swiftly climbed the ranks from gardener, camp cleaner, stocktaker, bush banquet manager and butler, to deservedly landing his current role as camp manager (and naturalist at heart).

“To me, &Beyond is like a university,” he explains. “The door is open for anyone who is willing to learn and grow. If you commit yourself and respect your job, you will go far.

But no one will push you to succeed, you must do it on your own.”

Joachim recalls the exact date— 27 January 2003—he was offered full-time employment. “How can you forget that?” he exclaims.

“My dream was coming true, so the next day I planted a euphorbia candelabra at the lodge to mark the date. I made a deal with that tree that we would grow together.”

The euphorbia now stands tall and proud, like Joachim. “It reminds me every day of my humble beginnings,” he smiles. “I was

raised by my grandmother and I spent my childhood days with her in the forest picking wild fruits and collecting tree gum. That is where my passion for plants started.”

the nursery have been planted in the surrounding communities.

In Joachim’s first year as the lodge’s full-time gardener, armed with a mere handful of indigenous seeds and an undeniable green thumb, he embarked on his passion project: to plant a tree nursery.

Fast forward 18 years, and although Joachim now visibly thrives as camp manager in a fast-paced lodge environment, it’s in his now-flourishing tree nursery that he finds the most solace.

With his proven skill as a naturalist, Joachim recently joined forces with his newly-retired fellow butler, Simon Hombo. Together, they have transformed Simon’s two-acre (8 000 m²) shamba (vegetable garden) in nearby Karatu into a booming business. While their bountiful shamba currently supplies 65% of the lodge’s organic fruits, vegetables and wild herbs, the goal is to increase that to 90% by the end of 2023. They also plan to start supplying the kitchens on our northern Tanzanian safari circuit.

This verdant maze of plants, shrubs and wild flowers is the origin of Joachim’s ever-popular homegrown and homebrewed herbal teas.

All of the natural ingredients are cultivated by Joachim himself, then carefully picked, dried and brewed into soothing teas using his own family recipes.

This plant-loving duo has proved that small side hustles can indeed flourish into expanding enterprises.

Just like Joachim’s euphorbia tree.

“It reminds me of where I came from and where I am going,” he beams.

Often it is the quiet, unsung heroes like Joachim and Simon that leave the greatest mark of all.

Not only has Joachim’s little garden oasis revolutionised teatime, but it is also making a meaningful difference further afield. To date, more than 60 000 seedlings from

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Tea

Every ingredient in Joachim’s healthboosting, mood-lifting and caffeine-free organic herbal teas has been grown with care and brewed with Maasai pride.

Fragrant sprigs of wild basil and clusters of stinging nettle are picked straight from the nursery, while the garden-fresh oranges, lemongrass, ginger, turmeric and the plumpest of avocados are grown nearby in Simon and Joachim’s ever-expanding shamba.

Maasai infusion tea Made from wild basil, this tea is rich in antioxidants and immune-boosting properties. It helps soothe aching muscles and joints, reduces inflammation and gently aids digestion.

Avocado tea Avocado seeds are ground down to a fine powder to create this healthy brew, which promotes a general sense of wellbeing, maintains blood pressure, reduces cholesterol and is a strong anti-inflammatory.

Lemongrass and ginger tea This zesty mixture has natural immune-boosting properties and helps treat nausea, anxiety and inflammation.

It also improves the condition of the skin and hair.

Turmeric and orange zest tea Packed with vitamin C, this concoction improves immune health, is an anti-inflammatory and aids in a good night’s sleep.

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SUNDOWNERS

The gentle glow of golden hour heralds the anticipated arrival of sundowner o’clock, an evening safari ritual.

As legs are once again stretched and the day’s adventure dusted off, a well-stocked al fresco bar magically appears and favoured tipples are generously poured.

A sundowner always tastes better on safari, but the ritual itself is a safari souvenir that can, and should, be celebrated anywhere in the world. Toast the sunset and be thankful for the day.

The clinking of glasses and jovial cheers mark the end of another day in Africa as the dramatic sunset quietly steals the scene.

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Sundowners

AMBER

Spritz

A rich and spicy take on the traditional Aperol spritz RECIPE BY INVERROCHE 25ML INVERROCHE AMBER GIN 25ML APEROL 1 FRESH ORANGE WEDGE 50ML PROSECCO 50ML SODA WATER STRAWBERRY SLICES, TO GARNISH ORANGE ZEST, TO GARNISH

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1 In a tumbler glass, add gin and Aperol.

2 Squeeze orange wedge juice into glass.

3 Fill with ice and top with prosecco and soda.

Stir to combine.

4 Garnish with strawberry slices and orange zest.

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Sundowners

DIRTY

Martini

This classic cocktail can be made with vodka or gin, shaken or stirred ICE CUBES 60ML VODKA 15ML DRY VERMOUTH 10ML OLIVE BRINE 3 GREEN OLIVES, TO GARNISH

1 Place ice in martini glass to chill.

2 Add ice, vodka, vermouth and olive brine to shaker.

Shake briskly.

3 Strain into chilled martini glass.

4 Garnish with olives.

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CLASSIC

Old Fashioned An iconic cocktail that has stood the test of time ICE CUBES 60ML WHISKEY (RYE OR BOURBON) 15ML SIMPLE SYRUP 2 DASHES ANGOSTURA BITTERS ORANGE RIND, TO GARNISH 1 SLICE DEHYDRATED ORANGE. SUBSTITUTE FRESH ORANGE SLICE, TO GARNISH 1 STAR ANISE, TO GARNISH

1 Add ice cubes to a shaker, along with whiskey, syrup and bitters.

Shake well.

2 Add ice cubes to a chilled rocks glass. Strain whiskey mixture into the glass.

3 Rub orange zest around the rim of the glass, then add to the drink.

4 Garnish with dehydrated orange slice and star anise.

Mixologist’s Tip Add chocolate liqueur or a slice of dark chocolate for a festive chocolate-orange take on the classic. Or, torch a cinnamon stick to give the cocktail a quick stir and serve with dark chilli-chocolate.

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Sundowners

Valdo Prosecco

PURA VITA This classic cocktail infused with lemon is the perfect summer sundowner 30ML LIMONCELLO 100ML VALDO MARCA ORO PROSECCO. SUBSTITUTE OTHER PROSECCO 4 DASH BASIL OIL, TO GARNISH FRESH THYME, TO GARNISH LEMON RIND, TO GARNISH

1 Shake limoncello with ice in a shaker.

2 Pour into a chilled tulip glass.

3 Top with prosecco.

4 Garnish with basil oil, thyme and lemon rind.

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SAFARI

AL FRESCO DINING Nothing sets the mood more than unapologetically romantic dinners under twinkling African skies.

Whether they’re shared poolside, in a courtyard or out in the bush, the nightly chorus of frogs and nightjars, paired with the enchanting flicker of lanterns and fairy lights, creates an ethereal scene.

IMAGE: DOOK

The starlit boma dinner is a longstanding safari tradition, whereby festive dinners are enjoyed in an open-air enclosure. Expect crackling fires, chefs cooking on open flames and the closing serenade of an African choir, all under a blanket of infinite stars. This is not Michelin-starred dining, but rather a million-star dining.

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IMAGE: DOOK

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Al Fresco Dining

Buffalo Mozzarella Salad

WITH KOMBU CAVIAR A simple salad with a touch of culinary elegance | Serves 2

BY LULAMA MAGATYA, EXECUTIVE CHEF &Beyond Sabi Sand Lodges, South Africa

SALAD 1 BUFFALO MOZZARELLA BALL, SLICED INTO ROUNDS 1/3 CUP CHERRY TOMATOES, HALVED 1 BUNCH FRESH BASIL, ROUGHLY CHOPPED 1 TBSP EXTRA-VIRGIN OLIVE OIL FRESHLY GROUND BLACK PEPPER, TO TASTE

BREAD WAFER TUILE 55ML COLD WATER 65ML SUNFLOWER OIL 10G FLOUR SALT, TO TASTE

BALSAMIC & KOMBU CAVIAR 1 CUP VEGETABLE OIL 2/3 CUP BALSAMIC VINEGAR 1 KOMBU SHEET 2G AGAR-AGAR MICRO HERBS AND EDIBLE FLOWERS, TO GARNISH

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1 | Combine mozzarella, cherry tomatoes and basil in a bowl. Coat with oil and pepper. Set aside to marinate.

2 | Meanwhile, to make tuile, blend all ingredients in a bowl with a hand blender. Pass through a fine sieve into a saucepan on medium heat. Cook until crispy and golden brown in colour. Set aside on paper towel to cool at room temperature. When cool, break into pieces.

3 | For the balsamic and kombu caviar, fill a tall glass jar with olive oil. Place it in the freezer for about 2 hours.

4 | Meanwhile, add balsamic vinegar and kombu to a saucepan on low heat. Simmer until combined.

Remove from heat and let sit for 15 minutes.

Remove kombu using slotted spoon.

5 | Add agar-agar and bring the mixture back to a simmer over low heat, stirring, until agar-agar is fully dissolved.

6 | Remove from heat and allow to cool for a few minutes.

7 | Fill a squeeze bottle with balsamic mixture. Slowly drop droplets of balsamic mixture into cold olive oil.

8 | Strain balsamic pearls from the olive oil through a sieve into a bowl. Rinse pearls in cold running water.

9 | To assemble the salad, arrange buffalo mozzarella slices in the centre of a plate, then marinated tomatoes and garnish with micro herbs, edible flowers, balsamic caviar and bread wafer tuile. Drizzle with basil marinade.

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IMAGES: ISTOCK.COM

Al Fresco Dining

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Chakalaka The perfect accompaniment to stews and curries–or served atop bread | Serves 10

BY LULAMA MAGATYA, EXECUTIVE CHEF &Beyond Sabi Sand Lodges, South Africa 3 TBSP VEGETABLE OIL 1 WHITE ONION, FINELY CHOPPED 2 RED CHILLIES, SEEDED, FINELY CHOPPED 2 CLOVES GARLIC, CRUSHED 2 TBSP MILD CURRY POWDER 1 GREEN BELL PEPPER, FINELY CHOPPED

1 | Heat oil in a pan and fry onions until soft and translucent.

2 | Add chilli, garlic and curry powder, and stir to combine.

3 | Add bell peppers and cook for 2 minutes. Add carrots and stir until all vegetables are coated in the curry powder.

4 | Add tomatoes and tomato paste.

Stir to combine.

1 RED BELL PEPPER, FINELY CHOPPED

5 | Cook on low heat until mixture is slightly thickened, 5-10 minutes.

1 YELLOW BELL PEPPER, FINELY CHOPPED

6 | Remove from heat, add baked beans and season with salt and pepper.

5 LARGE CARROTS, PEELED, GRATED

7 | Serve hot or cold.

400G TOMATOES, ROUGHLY CHOPPED 2 TBSP TOMATO PASTE 400G TIN BAKED BEANS SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE

A spicy sidekick

IMAGES: ISTOCK.COM

Chakalaka—even the name is spicy. Originating in South Africa’s vibrant townships, this dish is a spicier African take on the much-loved British baked beans.

The Zulu word for all together, chakalaka is said to have derived its name from Johannesburg’s gold miners of old, for their mishmash of whatever vegetables and spices they had on hand for a quick meal.

Chakalaka is now synonymous with the traditional South African braai (barbecue) and has become a safari staple on boma night (fireside, al fresco dining).

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Al Fresco Dining

Vanilla Yoghurt Mousse

WITH LIME CREAM, GINGER CRUMBLE & BEETROOT TUILE Fresh and colourful, this sophisticated dessert is bursting with fruity flavours | Serves 4

BY LULAMA MAGATYA, EXECUTIVE CHEF &Beyond Sabi Sand Lodges, South Africa

YOGHURT MOUSSE

MIXED BERRY COMPOTE

4 LEAVES GELATINE

280G MIXED BERRIES, FRESH OR FROZEN, EXTRA TO GARNISH

210G GREEK YOGHURT 160G WHIPPING CREAM, WHISKED

1/3 CUP WHITE SUGAR

40G CASTER SUGAR 1 VANILLA POD, SCRAPED

BEETROOT TUILE LIME CREAM 250ML FULL CREAM MILK 65G CASTER SUGAR 100G (AROUND 5) EGG YOLK 20G CORN STARCH 1 TSP LIME ZEST 100G WHITE CHOCOLATE, MELTED IN A DOUBLE BOILER

GINGER CRUMBLE 5G GINGER POWDER 50G WHITE SUGAR 40G ALL-PURPOSE FLOUR 50G UNSALTED COLD BUTTER, CUBED

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450G ROASTED BEETROOT (SEE LULAMA’S TIP) 60G ICING SUGAR 15G GLUCOSE 75G ISOMALT

1 | For the yoghurt mousse, soak gelatine in cold water until soft. Warm up 60g yoghurt in a pot over medium heat. Add gelatine. Remove from heat and mix to combine. Add remaining yoghurt, cream, sugar and vanilla. Combine until smooth.

2 | Spoon mixture into piping bag and pipe into preferred moulds. Add to freezer until set, around 2 hours.

3 | Meanwhile, for the lime cream, combine all ingredients in a bowl and whisk until custard consistency, around 8-10 minutes. Refrigerate until needed.

4 | For the ginger crumble, combine all ingredients in a bowl. Transfer to a lined baking tray and bake at 160°C until golden brown, around 10-15 minutes.

Remove from oven and set aside to cool.

5 | For the compote, combine berries and sugar in a pot over medium heat and bring to a gentle simmer.

Cook for 10 minutes, stirring frequently until the fruit starts to break down and sauce thickens. Remove from heat and set aside.

6 | For the tuile, combine all ingredients in a blender until smooth. Pass through a sieve, then spread mixture thinly onto a silpat mat. Bake at 125°C for about 25 minutes. Remove from oven and cool at room temperature. When cool, break into pieces.

7 | To assemble, spoon mousse into centre of the plate.

Top with mixed berry compote. Pipe lime cream around the dessert and garnish with extra berries, beetroot tuile and ginger crumble. Serve.

Lulama’s Tip Roast beetroot ahead of time so that it’s cool when you require it for the tuile. Simply add whole beetroot to an oiled baking tray, and bake at 180°C, turning occasionally, until beets are fork tender, around 1 hour.

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Al Fresco Dining

A WORLDLY CHEF

LULAMA MAGATYA &Beyond Executive Chef Sabi Sand, South Africa

Executive Chef Lulama Magatya was raised by his grandmother, who inspired his lifelong passion for food, yet he originally wanted to become an auditor. Thankfully his love of numbers was far outweighed by his obvious love of cooking.

From humble beginnings, Lulama now brings a world of experience (and six languages) to our kitchens, having travelled to more than 55 countries. From Saudi Arabia and Santorini to Malta and the Maldives, Lulama has been exposed to countless cuisines, cultures, languages and techniques, and has gleaned personal insight from esteemed Michelin star chefs, including Jacques Pépin, Eric Barale, Alexandre Geffroy and Franck Garanger.

Lulama now pays that worldly knowledge forward as a fully-certified mentor and assessor for the &Beyond Academy.

“This is something that is close to my heart,” he admits. “I can see that my team is willing to learn and it has had a huge impact in our kitchens.”

“Just find your purpose, it will take you places.”

And take him places it most certainly did.

IMAGES: ISTOCK.COM

What advice does he have for aspiring chefs? “When it comes to being a chef,” he admits, “I’ve learned one thing. It’s not actually about the food, it’s about passion. If you put your heart into it, that’s the difference.

WHERE WORLDCLASS TALENT

leaves our world a better place.

We believe that &Beyonders are special.

To share our view with the world, we have created an academy of excellence that turns our training and skills development into qualifications that allow our achievers to prove that they are the best of the best.

andBeyondAcademy.com

SAFARI

WINE & DINE Slow down to enjoy perfect pairings with our family wines.

After a day outdoors creating new memories, it’s time to wine down.

The squeak of the cork followed by a slow, deliberate pour, it’s the perfect end to a perfect day.

Whether you’ve just stepped into the fairytale magic of a bush dinner or you’re ensconced in a moody wine cellar, that first sip immediately soothes the soul. Every time.

A chilled glass of chardonnay, a cosy fireside merlot or a celebratory burst of bubbly—they each set the mood and give way to a memorable evening.

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SO MUCH TO CELEBRATE. Our winemaking team, honoured with Platter’s by Diners Club International: Editor’s Award Winery of the Year 2022 and Veritas Awards: Duimpie Bayly Vertex Award for Creative Block 5 2018.

Taste 300 years of winemaking heritage.

IMAGE : CONSTANTIA GLEN

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IMAGE : CONSTANTIA GLEN

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Wine & Dine

A family

IMAGE : CONSTANTIA GLEN

affair

Amongst the vast collection of world-class wines served at our lodges is an award-winning trio of what are affectionately referred to as our family wines: Spier, Beau Constantia and Constantia Glen.

BY CLAIRE TRICKETT

Owned by our &Beyond shareholders, the Getty and Enthoven families, these three family-owned wine estates are mutually driven by the same impact-focused mission.

Spier Wine Farm, just outside Stellenbosch in the Cape Winelands, is one of South Africa’s oldest wine farms dating back to 1692.

The sprawling estate, owned by &Beyond shareholders Mariota and Angus Enthoven, is strongly rooted in environmental, social and community consciousness.

IMAGE: BEAU CONSTANTIA

Closer to Cape Town is Beau Constantia, a boutique wine farm overlooking False Bay. Once a goat farm consumed by fire, the landscape has been nurtured into a lush, verdant terroir producing some of South Africa’s finest wines. It is owned by &Beyond shareholders Pierre and Cecily du Preez and each of their wines are lovingly named after their family.

Right next door is Constantia Glen, an equally picturesque boutique wine farm producing premium, cool-climate wines.

This long-standing labour of love is owned by the Waibel family (the late Dieter Waibel’s son, Alexander Waibel and his wife Stephanie Getty-Waibel, who is Cecily’s sister, are both &Beyond shareholders).

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Wine & Dine

A THIRST FOR

KNOWLEDGE LADISLAUS KINGA &Beyond Camp Manager & Sommelier Ngorongoro Crater Lodge

Camp Manager by day and Sommelier by night, Ladislaus Kinga is proof that nothing is impossible to a willing heart. Hailing from Tanzania’s Singida region, he joined &Beyond as a receptionist 16 years ago and swiftly moved up the ranks driven by his own determination.

When renowned winemaker and Cape Wine Master, Clive Torr, helped launch the lodge’s wine cellar, he noticed this drive in Ladislaus and encouraged him to take the Cape Wine Ambassador exam. “I was so happy he chose me,” Ladislaus recalls.

“He saw my true love of wine.”

Driven by a thirst to learn more, Ladislaus spent two months at South Africa’s Cape Wine Academy. “We have a saying in Swahili,” he explains. “Elimu ni bahari, which means ‘knowledge is like an ocean without shores’. The ocean is endless and so is education.” He is now on a quest to get his diploma from the Wine & Spirits Education Trust.

A storyteller at heart, Ladislaus loves regaling guests with tales about his culture and passion for wine.

he beams. “It’s a cross between pinot noir and hermitage (cinsaut) and it originated in South Africa.”

Ladislaus has mastered the ultimate pairing of African pride and a drive to succeed and will no doubt continue his sommelier journey with gusto.

IMAGES: ISTOCK.COM

“My favourite wine is pinotage. It’s our own African wine,”

Taste

tomorrow The future is here

Built with minimum intervention, the award-winning Beau Constantia estate and vineyards grow in harmony with their captivating surrounds. The glass-encased tasting room provides a lens into the natural environment, with dramatic views that change with the seasons. Renowned Chef Patron Ivor Jones adds culinary magic to every dish at the Chef’s Warehouse, where delicious seasonal menus are a celebration of fresh, locally-grown ingredients.

Local and international delivery

beauconstantia.com

SAFARI

Wine & Dine

Best shared

and paired The artful evolution of charcuterie.

BY CLAIRE TRICKETT

Cold meats, cheeses and small breads or crackers are the staples, with anything from olives, pickles and nuts, to dried fruits, jams, spreads and even chocolate piled on to create an edible masterpiece. The final, essential touch is the perfect pairing of wine.

This classic platter by Constantia Glen, with baguette, prosciutto, buffalo mozzarella, hummus and South African peppadews, is best paired with the Constantia Glen FIVE. It is a rich, yet elegant blend of five archetypal Bordeaux varieties and its dark aromas of Morello cherries, blackcurrants and black plums add a fruity finish.

IMAGE : CONSTANTIA GLEN

The European charcuterie— traditionally a collection of cured meats—has evolved into a gastronomic work of art. Combining charcuterie with the ever-tempting cheeseboard, these plentiful platters

are presented on a wooden board and adorned with sweet and savoury snacks of various colours and textures.

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Where fine wine and nature meet Award-winning wines in the heart of South Africa’s oldest wine-producing region

Local and international delivery WWW.CONSTANTIAGLEN.COM

IMAGE: SEAN FANDAM

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IMAGE: STEVIE MANN

THEATRICAL DINING Each meal, from dawn to dusk, is a celebration of the location, with dramatic dinners being the grand conclusion.

IMAGE: DOOK

From indoor safari elegance to starry al fresco enchantment, the theatre of safari continues well into the night as the day’s adventure evolves into evening romance and indulgence.

Don’t expect black tie attire, white-glove service or hushed voices, but rather warm, friendly African hospitality with a smile.

Roaring fires and flickering candles cast their glow over the wholesome meals, world-class wines, decadent desserts and, most importantly, great company and lasting conversation. The perfect night cap to conclude an energetic day.

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Theatrical Dining

Chickpea Crêpes

WITH HARISSA PRAWNS Light, savoury crêpes packed with flavour and topped with juicy tiger prawns | Serves 6

BY ESTHER MASHINA, HEAD CHEF &Beyond Ngorongoro Crater Lodge, Tanzania

HARISSA PASTE

CHICKPEA CRÊPES

6 CLOVES GARLIC

½ CUP POURING CREAM

3 TSP CUMIN SEEDS

½ TSP SALT, PLUS EXTRA TO SEASON

3 TSP CORIANDER SEEDS

2 TSP THYME, CHOPPED

2 TSP DRIED RED CHILLI FLAKES

1 CUP CHICKPEA FLOUR

¼ CUP OIL

1 CUP WATER

2 TSP TOMATO PASTE

JUICE OF ½ SMALL LEMON

40ML RED WINE VINEGAR

BLACK PEPPER

1 TSP PAPRIKA

2 TBSP GRATED PARMESAN, TO SERVE

½ CUP ITALIAN PARSLEY, CHOPPED 1 TSP SALT 1 TIN WHOLE PEELED TOMATOES, DRAINED

BUTTERNUT FILLING 1 CUP BUTTERNUT, PEELED AND DICED 50ML OLIVE OIL

FRESH CORIANDER SPRIGS, TO SERVE LEMON WEDGES, TO SERVE

AVOCADO GUACAMOLE 1 RIPE AVOCADO 1 TSP FRESH LEMON JUICE 1 TSP WATER ½ TSP SALT

SALT, TO TASTE

PRAWNS 2 TBSP EXTRA-VIRGIN OLIVE OIL 18 LARGE TIGER PRAWNS 2 TBSP HARISSA PASTE

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1 | For harissa paste, lightly roast the garlic in a moderate oven for 20 minutes. Place all ingredients (including roast garlic) in a blender and blend until smooth. Place the harissa paste in a sterilised glass jar and set aside.

2 | Meanwhile, roast butternut in olive oil and salt in a covered baking tray. Once cooked, transfer to a mixing bowl and blend with a hand blender until smooth. Set aside.

3 | For the crêpes, combine all ingredients except parmesan and coriander in a mixing bowl until smooth. Set the mixture aside for 5 minutes.

Heat a non-stick skillet over medium heat and spray with cooking spray.

4 | Using a ladle, pour some of the crêpe batter into the middle of the hot skillet and tilt the pan in a circular motion to spread the batter out into a thin, round crêpe. Allow the crêpe to cook on one side for 1-2 minutes before carefully flipping it over to cook on the other side. Keep warm while repeating with remaining mixture.

5 | For the guacamole, mash the avocado with the lemon juice, water and salt until you achieve your desired consistency. Set aside.

6 | For the prawns, heat a heavy-based skillet, add olive oil and sear prawns gently on each side until pink in colour. Add harissa paste and stir continuously until the prawns are cooked through and curled.

7 | To assemble, top crêpe with butternut filling and a sprinkle of parmesan and gently roll, then cut in half.

Place the cooked prawns next to the crêpe and serve with avocado guacamole, fresh coriander sprigs and lemon wedges.

Esther’s Tip Our succulent tiger prawns are ethically sourced from the warm waters off Tanga on the eastern Tanzanian coastline.

For vegetarians seeking an equally delicious, but meat-free alternative, substitute the prawns with perfectly-charred wedges of harissa-grilled haloumi.

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Theatrical Dining

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Roasted Herb-rolled Pork Loin

WITH CARROTS & BEETROOT This colourful main packs a delicious protein punch | Serves 6

BY CHRISTOPHER WHITHAM, EXECUTIVE CHEF &Beyond Ngorongoro Crater Lodge, Tanzania

PORK ROAST

CARROT PURÉE

6 SLICES BACON, CHOPPED

6-8 CARROTS, PEELED AND SLICED

2 APPLES, PEELED AND FINELY CHOPPED

40ML POURING CREAM

1 SHALLOT, FINELY CHOPPED

SALT AND PEPPER TO TASTE 1 TBSP SALTED BUTTER

3 CLOVES GARLIC, MINCED 1 TBSP FRESH ROSEMARY, CHOPPED, PLUS EXTRA TO ROAST ¼ CUP ITALIAN PARSLEY, CHOPPED 2 TBSP FRESH SAGE, CHOPPED SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 1.2KG WHOLE PORK LOIN 2 TBSP WHOLE GRAIN OR DIJON MUSTARD 1 CUP RED WINE 2 TBSP TOMATO PASTE

ROASTED VEGETABLES 3 MEDIUM-SIZED FRESH BEETROOT, PEELED, CUBED 5 CARROTS, PEELED AND CUT DIAGONALLY INTO 2-INCH THICK WEDGES ½ CUP OLIVE OIL 1 TBSP BROWN SUGAR 1 SPRIG ROSEMARY, FINELY CHOPPED 2 TSP SALT

1 | Preheat oven to 180°C. 2 | In a large skillet, cook bacon. Drain all but ½ tablespoon fat. Add apple and shallot to skillet and cook until softened, 4-5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in herbs.

Season with salt and pepper. Set aside.

3 | Meanwhile, butterfly pork using a sharp knife. Place roast fat side up, with short end toward you. Position knife ¾-inch from bottom of roast; cut into 1-inch toward centre of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle.

4 | Season pork generously with salt and pepper. Top all over with bacon mixture. Roll up pork loin and tightly secure with kitchen twine. Rub with mustard. Place in a roasting pan on a rack with fresh rosemary sprigs and roast for about 1¼ hours, occasionally basting with pan juices.

5 | Remove from oven and set aside to rest 15 minutes before slicing.

6 | Drain excess fat from the baking tray and deglaze with 1 cup of red wine. Add 2 tbsp tomato paste to tray.

Once deglazed, transfer to a saucepan and reduce to desired consistency.

7 | Meanwhile, to make carrot purée, cook carrots in a saucepan of boiling salted water. Once soft, strain the carrots. Place in blender with cream, salt, pepper and butter, and blend until smooth. Set aside.

8 | To make roasted vegetables, toss vegetables in a bowl with oil, salt, sugar and rosemary. Spray baking pan with non-stick spray and add vegetables. Bake for 1 hour, uncovered, tossing vegetables a few times during cooking. When fork tender, remove from oven and set aside.

9 | To assemble, dollop carrot purée on plate.

Top with pork, surround with roast vegetables and drizzle with pan juices. Serve.

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SAFARI

Theatrical Dining

DARK CHOCOLATE

Marquise

Rich and deliciously decadent, this is the perfect dinner party dessert | Serves 6

BY ESTHER MASHINA, HEAD CHEF &Beyond Ngorongoro Crater Lodge, Tanzania 400G GOOD QUALITY DARK CHOCOLATE 225G SALTED BUTTER, CHOPPED, PLUS EXTRA TO GREASE PAN ¼ CUP BROWN SUGAR 2 TBSP BRANDY 6 LARGE EGGS, SEPARATED 2 EXTRA EGG YOLKS SALT, TO TASTE

1 | Grease an 8x4-inch loaf pan with butter. Line with 2 sheets plastic wrap; one going the long way and one going the short way, leaving an overhang of several inches on all sides.

2 | Melt chocolate and butter in a large heatproof bowl set over a saucepan of simmering water.

Whisk until smooth.

3 | Whisk in sugar and brandy until smooth.

4 | Remove bowl from heat and add the 8 egg yolks one at a time, beating well after each addition.

Occasionally scrape down sides of bowl. Set aside.

5 | Meanwhile, beat egg whites and salt with an electric beater until whites form stiff peaks when beaters are lifted.

6 | With a whisk or rubber spatula, fold ¹/3 of egg whites into chocolate mixture.

7 | Pour mixture into prepared pan, using a rubber spatula to smooth it into the corners and smooth the top. Cover with overhanging plastic wrap, then wrap entire pan tightly with aluminium foil. Freeze for at least 6 hours.

8 | Once set, remove the foil and overlapping plastic from the edge of the pan. Invert onto a chopping board or serving dish. Gently remove pan and peel away plastic sheets.

9 | Cut with a hot knife and serve.

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IMAGE: STEVIE MANN

SAFARI

Theatrical Dining

IT RUNS IN THE

FAMILY ESTHER MASHINA &Beyond Head Chef Ngorongoro Crater Lodge

For nearly 30 years, Executive Chef Esther Mashina, affectionately known as Mama Esther, has been weaving her magic into our menus. Her world-class cooking even earned a top rating from the late Anthony Bourdain—an accolade she humbly attributes to her team.

Her lifelong fascination with African flavours started in her mother’s kitchen.

“My passion for food was inspired by my mother, who was a cooking teacher,” she recalls.

“I’m still reminded of my childhood whenever she bakes bajias (traditional Swahili snacks).”

Although Mama Esther’s son, Justice George, didn’t follow his mother’s footsteps into the kitchen, he certainly shares her love for guest delight and is now a guide at nearby &Beyond Serengeti Under Canvas. Warm, African hospitality and contagious smiles are, quite simply, in their DNA.

IMAGE: STEVIE MANN

If anyone’s smile can lift your spirits, it’s Mama Esther’s. Her face positively lights up, “I love cooking,” she beams.

“My favourite ingredients are ginger, garlic, soy sauce and lots of spices, because they add so much flavour.”

The coveted recipes for her dukkah spice blend and pilipili (Swahili for pepper) chilli sauce are requested regularly and her slow-braised ossobuco remains a comfort food favourite.

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A taste of island life IMAGE: STEVIE MANN

A TROPICAL IMMERSION IN ISLAND INGREDIENTS

s remote as they are idyllic, the world’s tropical islands are the ultimate escape from reality. When the soul demands a break, disconnect from city life and slow right down to the gentle rhythm of island time, where the only priorities are to sleep, swim, eat and repeat. It’s a foolproof recipe for the perfect reboot.

The ingredients are simple: powder soft beach; lapping, turquoise waves; endless sunshine; breezy island vibes; and impossibly fresh, moodboosting island eats. The focus is just as much on relaxation as it is on carefree, guilt-free indulgence: lazy sleep-ins with plentiful in-room breakfasts; fruity beach cocktails; non-negotiable afternoon siestas; and long, leisurely meals overlooking the ocean.

Island food is fresh, light, summery and refreshing. Expect simple dishes bursting with bountiful, exotic flavour. Fragrant island spices, succulent tropical fruits and freshly-caught seafood are in abundance, delivering irresistible zest to each bite.

From romantic, starlit dinners on the beach to grand seafood feasts under a waning moon, the location is as memorable as the food itself. Indulge in casual, laidback beach dining where shoes are optional, menus are moreish and the pace is always deliciously and deliberately slow.

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ISLAND

IMAGE: KRRY DEBRUYN

Fish & Spice

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IMAGE: DE WAAL RAUTENBACH

FISH & SPICE Off the tropical shores of Zanzibar lies the picture-perfect private island paradise of &Beyond Mnemba Island, where the food can best be described as barefoot beach simplicity, just like the tiny island itself.

Relaxed, unpretentious and unhurried, each culinary experience is prepared according to individual tastes and preferences, and served at a time and location that suits. It’s the luxury of (almost) having your own private chef.

The daily menu board is merely a suggestion of the delectably fresh, light and mood-boosting island fare, from juicy chargrilled shellfish and plump strips of sashimi, to spicy crab or vegetable curries, lobster lasagne and an endless variation of vibrant salads.

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ISLAND

Fish & Spice

Sustainable seafood &BEYOND MNEMBA ISLAND

Mnemba Island’s seafood is sourced sustainably from local Zanzibari fishermen thereby supporting local businesses and coastal communities.

Detailed posters outside the kitchen serve to educate both chefs and fishermen as to which fish species are on the green list and which are threatened or endangered. Included is the English name, Swahili name, IUCN status, identifying features and a photograph of each species to help chefs quickly identify which fish are acceptable and which ones to decline.

This also educates the fishermen which species should not be fished.

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Sesame-crusted Fish

WITH GRILLED MANGO & COCONUT SALAD This quick and easy fish dish is bursting with island flavour | Serves 4-6

BY JAMIE DA GRAÇA, SOUS CHEF &Beyond Mnemba Island, Zanzibar

FISH 500G FISH OF CHOICE, FILLETED, SKIN REMOVED 4 TBSP BLACK AND WHITE SESAME SEEDS 1 TBSP OLIVE OIL 100G FRESH TAMARIND, COOKED IN WATER, STRAINED 200G SALAD LEAVES 8 RED AND YELLOW CHERRY TOMATOES, HALVED 8 BABY CUCUMBERS, SLICED AT ANGLE ¼ FRESH COCONUT FLESH, THINLY SLICED

1 | Portion fish to desired size. Coat one side of fish in sesame seeds to form crust.

2 | Add oil to a hot frying pan. Add fish, crust down. Fry until golden brown, about 2 minutes.

Turn fish over and fry until cooked through, about 8-9 minutes.

3 | Add tamarind juice, reserving 10ml for dressing. Cook to make a demi-glaze, about 1 minute. Remove fish from pan and set aside.

4 | For the yoghurt dressing, mix together ingredients in a bowl and set aside.

5 | To serve, spoon yoghurt dressing over plate. Top with salad leaves, tomato, cucumber, coconut and mango. Do not toss.

1 MANGO, SLICED INTO STEAKS, GRILLED AND CUBED

6 | Place room-temperature fish on top of the salad.

FRESH CORIANDER SPRIGS, TO GARNISH

7 | Garnish with fresh coriander.

CHILLI-YOGHURT DRESSING 10ML TAMARIND JUICE 50ML PLAIN YOGHURT ½ RED CHILLI, FINELY CHOPPED

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ISLAND

Fish & Spice

THE VEGAN CHEF JAMIE DA GRAÇA &Beyond Sous Chef Mnemba Island, Zanzibar

For Cape Town-born Sous Chef Jamie Da Graça, joining &Beyond was meant to be. “I wanted to join a company with similar values to my own,” he recalls.

And when he noticed that the eagle on his own business card resembled the mighty Bateleur eagle in the &Beyond logo—“it was a sign from the universe.”

Jamie is no stranger to reinventing himself. Prior to joining &Beyond, when cheffing came to a pandemic-standstill, he taught himself to sew, of all things.

“My grandmother has five sewing machines,” he explains, adding that his side hustle blossomed into a successful online boutique shop. Jamie yet again relied on his creative ingenuity when he decided to turn vegan.

“It enhanced the way I see food and has inspired me to be even more creative.”

Cool, calm and collected, island life suits him. “It doesn’t matter how stressful the day is, the moment I get into the kitchen, I feel a sense of calm,” he smiles.

“People can taste that in your food.” Jamie has a natural flair for light, tropical dishes and loves to add island flavour with Zanzibari cinnamon, cardamom, aniseed, coconut and orange zest.

He never envisioned a city life. “I prefer a simple life,” he admits. “I love open spaces and tranquillity.” So when he set foot on Mnemba Island, “it felt like home.”

ISLAND

Fish & Spice

Ceviche

ISLAND-STYLE Get into island mode with this light and refreshing fish dish | Serves 2

BY JAMIE DA GRAÇA, SOUS CHEF &Beyond Mnemba Island, Zanzibar 3 TSP OLIVE OIL 1 TSP GINGER, GRATED PINCH GROUND TURMERIC ½ TSP RED HABANERO CHILLI, FINELY CHOPPED 2 TBSP LIME ZEST 500G WHITE FISH (JACKFISH OR KINGFISH), THINLY SLICED, SASHIMI-STYLE 2 TBSP FRESH COCONUT, GRATED 2 TSP PARSLEY, ROUGHLY CHOPPED 30ML FRESHLY SQUEEZED KEY LIME JUICE.SUBSTITUTE NORMAL LIME JUICE SALT AND PEPPER, TO SEASON FRESH DILL AND CORIANDER, PICKED FROM STEM, TO GARNISH

1 | Combine olive oil, ginger, turmeric, chilli and lime zest.

Set aside for 20 minutes.

2 | Meanwhile, in a glass bowl, combine fish, coconut, parsley and lime juice. Season to taste.

Set aside for about 2 minutes to ‘cook’ the fish.

3 | Add oil mixture to fish.

4 | Garnish with dill and coriander. Serve.

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ORANGE & ZANZIBARSPICED

Lobster Cream Sauce The perfect sauce to drizzle over a succulent grilled lobster | Serves 4-6

BY JAMIE DA GRAÇA, SOUS CHEF &Beyond Mnemba Island, Zanzibar 125G SALTED BUTTER 2 CLOVES GARLIC 1 STAR ANISE 1 STICK CINNAMON 1 CLOVE 2 PODS CARDAMOM 1 TBSP ORANGE ZEST 4 SLICES ORANGE 125ML SWEET BROWN LIQUEUR, LIKE ZANZIBAR ELIXIR OR MALIBU RUM 250ML COOKING CREAM FRESH DILL AND PARSLEY, ROUGHLY CHOPPED

1 | Heat a saucepan over medium heat.

Add in butter, garlic, star anise, cinnamon, clove, cardamom, orange zest and orange slices. Cook, stirring, for 2-3 minutes until about to brown.

IMAGES: ISTOCK.COM

2 | Add liqueur. If you’re cooking on a gas stove, expect the alcohol to flame in pan.

3 | Cook for 10 minutes, or until sauce is reduced by half.

4 | Add in cream and simmer for 10 minutes.

5 | Add in dill and parsley. Serve.

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ISLAND

Fish & Spice

Dawa The Swahili word for medicine, we prescribe this cocktail 3 ZANZIBARI LIMES, CUT INTO WEDGES. SUBSTITUTE 1½ NORMAL LIMES 1 TSP SMOKED HONEY. SUBSTITUTE REGULAR HONEY 60ML VODKA ICE CUBES

1 Muddle lime and honey in a highball glass.

2 Add vodka and ice. Top with soda water if desired.

IMAGES: ISTOCK.COM

3 Stir and serve with wooden muddle stick.

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BY APPOINTMENT TO HER MAJESTY QUEEN ELIZABETH II SWAROVSKI OPTIK SUPPLIER OF BINOCULARS

CL COMPANION THE FREEDOM TO EXPERIENCE MORE SEE THE UNSEEN

IMAGE: DOOK

Timeless desert dining WHERE RUGGED ADVENTURE IS REWARDED WITH FLAVOURFUL INDULGENCE

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E

thereal and enchanting, the world’s deserts are a playground for adventure enthusiasts and isolation seekers alike. From the mighty Namib to the otherworldly Atacama, these hauntingly beautiful desertscapes are as old as time itself.

Mother Nature’s paintbrush has undeniably made perfect use of every possible inch of this natural canvas. The seemingly desolate, almost post-apocalyptic surrounds become somewhat of an optical illusion, as if being viewed through a kaleidoscope in deliberate slow motion. The rays of the sun and shadows of the clouds continuously dance over the dusty terrain, painting a colourful and ever-changing desert palette.

IMAGE: DOOK

Of course the sheer ruggedness of the desert and severity of its climate inspire a certain palate too. Think light, refreshing meals bursting with subtle, exotic and desert-inspired flavours. Linger over generous shared platters filled with moreish bites, creamy hummus, tangy preserves and tasty dips or cool off with perfectly chilled soups, homemade ice cream and citrus sorbet.

After a day of adventure in the hot, dry desert, return to the luxurious comfort of the lodge oasis, where the scenery, serenity, silence and indeed the food gently recharge the soul’s battery.

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DESERT

Soul

destination

Arriving at Sossusvlei Desert Lodge, the starkness and silence of the Namib can feel overwhelming, even if you’ve been longing to lose yourself in the desert’s wide open spaces.

BY JANE BROUGHTON

As you become attuned to the mesmerising effect of light and shadow playing across the gravel plains and distant dunes, the parched beauty of the landscape begins to reveal itself. What follows is a calmness and sense of connection that nature never fails to deliver.

Atlantic, including fresh oysters from Swakopmund and cob from Walvis Bay. Fresh herbs, nurtured in a well-tended garden right behind the lodge kitchen, add a fragrant flourish to dishes like slow-braised lamb served on Middle-Eastern flatbread with spiced hummus, roasted tomatoes and tzatziki.

The otherness of the desert is a point of differentiation that has been consciously translated into every aspect of being here, especially when it comes to dining and what’s on the menu. Like the restrained, environmentally-conscious design of the lodge, the food is deeply rooted in this place of contrasts and extremes. On the plate is a refined, sophisticated take on Namibian hospitality, typically generous and down to earth. Never fussy or fiddly.

Comfort food in a hot climate translates as cooling, calming and restorative. Think of homemade ice cream to enjoy poolside or ice-cold watermelon juice to revive you after a dusty, adrenaline-fuelled afternoon exploring the desert.

Here you will taste a melting pot of cultural influences and diverse flavours, reflective of Namibia’s history, but also inspired by exotic desert landscapes as far flung as Morocco and the Middle East.

Almost everything on the menu is sourced in Namibia. The chefs work closely with small-scale farmers and local suppliers of regional specialities, such as venison, free-range gemsbok and Kalahari truffles. Fresh seafood comes directly from the cold-current

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IMAGE: STEVIE MANN

Lunch on chilled soups, generous salads, a burrito bowl bursting with crunchy, raw goodness, or summer vegetable rolls with radish, soy, spring onion and homemade tofu. Breakfast is more indulgent, from pancake stacks layered with rooibos-cured bacon and salted caramel banana to spicy shakshuka eggs with crusty baguette on the side.

In the same way that climbing the iconic Sossusvlei dunes with your guide is a carefully orchestrated activity, planned at the perfect time of day, so too is the desert dining.

What you dine on, overlooking the desert, has become as defining to the experience as the deafening silence, desert-adapted wildlife and countless shooting stars.

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DESERT

Soul Destination

More than a cup of tea Amidst the fragrant fynbos found only on the southern tip of Africa, grows a small native shrub garnering global attention.

The needle-like leaves of the rooibos (Afrikaans for red bush) plant are infused to create a soothing herbal tea.

Deep red in hue, with a distinctly sweet yet earthy aroma, rooibos is also a versatile cooking ingredient used to enhance the flavour of countless sweet and savoury dishes.

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Rooibos-smoked Bacon Pancakes

WITH CARAMEL BANANAS Take breakfast to the next level with these sweet and savoury pancakes | Serves 6

BY JANNIE MELIS, EXECUTIVE CHEF &Beyond Sossusvlei Desert Lodge, Namibia

SMOKING MIX 2 TBSP CORIANDER SEEDS ½ CUP ROOIBOS TEA LEAVES OR TWIGS ½ CUP LONG GRAIN RICE 2 TBSP BROWN SUGAR 1 TBSP PEPPERCORNS 200G STREAKY BACON

PANCAKES 150G SELF-RAISING FLOUR 1 TSP BAKING POWDER 2 TBSP CASTER SUGAR 2 EGGS 1 TBSP SUNFLOWER OIL, PLUS EXTRA TO GREASE 180ML FULL CREAM MILK 5ML VANILLA ESSENCE

SALTED CARAMEL BANANAS 3 TBSP UNSALTED BUTTER 2 BANANAS, PEELED AND SLICED ¼ CUP BROWN SUGAR PINCH COARSE SEA SALT

1 | Preheat oven to 180°C. Line the base of a wok with foil. Combine the coriander, tea, rice, sugar and peppercorns in a bowl. Spread the mixture over the foil, taking care that it does not come into contact with the wok.

2 | Place a wire rack in the wok and place over high heat. Once the mixture starts to smoke, place the bacon on the wire rack and cover tightly with a lid or foil.

Smoke bacon strips for 15 minutes without lifting the lid.

3 | Line a baking tray with foil and place smoked bacon on it.

Bake until crispy. Set aside.

6 | Carefully turn pancakes over. Cook for another 1-2 mins.

Keep warm and repeat process with remaining batter.

7 | Meanwhile, to make salted caramel bananas, melt butter in a small skillet over medium heat.

Add bananas and brown sugar. Cook, stirring occasionally, until butter and sugar are well combined and a sauce has formed. The bananas should have softened slightly and will be coated with caramel.

8 | To serve, place pancakes on plate, top with banana and a pinch of salt, and add smoky bacon on the side.

4 | Meanwhile, for the pancakes, sift flour and baking powder together in a bowl, then add sugar.

Make a well in the centre and add eggs and oil. Combine, then gradually add milk and vanilla, using a whisk to blend until smooth.

5 | Put a non-stick pan over low heat and add one or two non-stick crumpet rings (about 3.5cm high) in the pan. Spray (or brush) the pan and rings lightly with oil. Fill rings ¾ full with batter then cover the pan with a lid and cook pancakes for about 10 minutes on low heat.

Pancakes are ready when the top is covered in small bubbles and the edges are dry.

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DESERT

Soul Destination

WATERMELON

Gazpacho

This refreshing, fruity chilled soup is a summery lunchtime must | Serves 6 &BEYOND SOSSUSVLEI DESERT LODGE, NAMIBIA 5 CUPS WATERMELON, CUBED 1 CUP CUCUMBER, PEELED, SEEDED AND DICED ¼ CUP RED ONION, FINELY CHOPPED ½ CUP JALAPEÑOS, SEEDED, FINELY CHOPPED 2 TBSP APPLE CIDER VINEGAR 1 TSP SALT, TO TASTE GARNISH WITH EXTRA WATERMELON TRIANGLES, MINT, CRUMBLED FETA

1 | Process watermelon, cucumber, onion, and jalapeños in a blender until smooth.

2 | Stir in vinegar and salt.

3 | Cover and chill for at least 30 minutes.

4 | Serve in small bowls or glasses.

5 | Garnish with watermelon triangles, mint and feta if desired.

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DESERT

Soul Destination

Spice it up Kapana is a Namibian street food delicacy. A range of local meats, from grass-fed cattle to lamb and venison, are char-grilled in bite-sized pieces and served with a tomato and onion salsa or a box of spice for dipping.

Kapana spice is Namibia’s version of the all-purpose barbecue seasoning, fired up with chilli, salt and other spices.

It adds zest to this fresh-off-thegrill cultural tradition, and many other dishes, from shakshuka to fresh Lüderitz oysters.

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KAPANA-SPICED

Shakshuka

This flavour-packed egg dish is the ultimate way to start the day | Serves 3

BY JANNIE MELIS, EXECUTIVE CHEF &Beyond Sossusvlei Desert Lodge, Namibia 3 TBSP EXTRA-VIRGIN OLIVE OIL, PLUS EXTRA FOR DRIZZLING 1 MEDIUM WHITE ONION, THINLY SLICED 1 LARGE RED PEPPER, STEMS, SEEDS AND RIBS REMOVED, THINLY SLICED (SEE CHEF’S TIP) 1 SMALL RED CHILLI, STEMS, SEEDS AND RIBS REMOVED, THINLY SLICED 3 CLOVES GARLIC, THINLY SLICED 1½ TBSP SWEET OR SMOKED KAPANA SPICE. SUBSTITUTE PAPRIKA 2 TSP WHOLE OR GROUND CUMIN SEEDS 800G TIN WHOLE PEELED TOMATOES, ROUGHLY CRUSHED SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE LARGE HANDFUL FRESH CORIANDER OR PARSLEY, OR MIX OF THE TWO, ROUGHLY CHOPPED 6 LARGE EGGS 1 LARGE BAGUETTE, SLICED 1 LARGE AVOCADO, SLICED

1 | Heat oil in a large, deep skillet or straight-sided sauté pan over high heat until it shimmers.

2 | Add onion, red pepper and chilli and spread into an even layer. Cook, without moving, until vegetables on the bottom are browned and beginning to char, about 6 minutes.

3 | Stir and repeat until all vegetables are fully softened and spottily charred, about 4 minutes.

4 | Add garlic and cook, stirring, until softened and fragrant, about 30 seconds.

5 | Add kapana or paprika and cumin, stirring until fragrant, about 30 seconds.

6 | Add tomatoes and stir to combine. Reduce heat and simmer for 10 minutes.

7 | Season to taste with salt and pepper. Stir in half of coriander and/or parsley.

8 | Using a large spoon, make a well near the perimeter of the pan and break an egg into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan.

9 | Season eggs with salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5-8 minutes. Remove from heat.

10 | Sprinkle with remaining coriander and/or parsley.

11 | To serve, spoon eggs onto plate with avocado and baguette on the side.

Chef’s Tip | Use a red bell pepper for milder heat.

For a spicier version, opt for a hotter variety, such as red horned pepper.

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DESERT

Soul Destination

Salt of the earth In the remote reaches of the Namib, Himalayan salt blocks are enhancing the desert dining experience. The rocklike, dusty rose slabs, which are reminiscent of the surrounding sandscape, are infused with healthy minerals and can conduct heat at high temperatures.

Traditionally used for grilling and baking food, they can also be chilled and used to cure thinlysliced meat, like beef carpaccio and tuna sashimi. They also add subtle flavour to chocolate bark and salted honeycomb.

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Grilled Tomahawk Steak

WITH VEGETABLES

A juicy main that is best served on a Himalayan salt block | Serves 2

BY JANNIE MELIS, EXECUTIVE CHEF &Beyond Sossusvlei Desert Lodge, Namibia 1 TBSP DIJON MUSTARD 2 CLOVES GARLIC, FINELY CHOPPED, PLUS ½ TSP EXTRA FOR VEGETABLES 1 TBSP CHOPPED THYME 8 TBSP OLIVE OIL 600G BEEF TOMAHAWK STEAK 3 MEDIUM WHOLE FRESH BEETROOTS SALT, TO SEASON 2 CUPS SWISS CHARD LEAVES, WASHED AND TRIMMED 2 LEEKS

2 | Meanwhile, drizzle beets with olive oil and wrap in foil. Place on baking tray in preheated oven at 180°C for 1 hour.

3 | Remove beets from oven, slice in half. Grill for 3 minutes in a griddle pan to add a smoky flavour.

4 | Place a salt block in the oven to heat up for 10 minutes.

5 | Meanwhile, when steak is marinated, heat griddle pan until smoking hot.

Season steak with salt, and grill for about 3 minutes each side. Remove from griddle and place on oiled baking tray in the oven at 180°c for 6 minutes, until medium rare. Set aside to rest for 5 minutes.

6 | For the spinach, sweat ½ tsp garlic in a pan on medium heat until soft and fragrant. Toss in chard until wilted.

Season to taste. Set aside.

7 | For the leeks, drizzle with oil and grill in a griddle pan on high heat for 6 minutes. Set aside. Repeat process with tomato for 2 minutes. Set aside.

8 | Serve whole or sliced steak on hot salt block with vegetables.

IMAGE: DOOK

½ CUP CHERRY TOMATOES

1 | In a bowl, combine mustard, 2 cloves chopped garlic, thyme and 3 tbsp olive oil.

Rub over the tomahawk to coat. Set steak aside to marinate for at least 1 hour.

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andBeyond.com

Enjoy a dinner with the stars.

At Sossusvlei Desert Lodge, you won’t be rubbing shoulders with many diners.

You also won’t wait in any queues and you certainly won’t struggle to book a table. With only 10 private stone villas, our remote lodge is set in a 12 715 hectare private concession on the edge of the Namib Sand Sea and neighbouring Africa’s only International Dark Sky Reserve. So, although your evening at this superbly self‑sufficient oasis may not draw the attention of any paparazzi, you’ll undoubtedly enjoy a delectable dinner with the stars.

SEE WHAT LIES BEYOND

IMAGE: NAYARA ALTO ATACAMAA

DESERT

A garden

in the desert Adding to its eeriness are the hauntingly desolate Valleys of the Moon and Mars, aptly named for their lunar-esque peaks and valleys, snow-like salt caves and crevices, and immense, almost apocalyptic canyons.

The driest, and one of the highest, deserts on the planet, Chile’s mystifying Atacama Desert can best be described as otherworldly.

It is a captivating Mars-like landscape, ringed by ancient volcanoes and dotted with windswept dunes, altiplanic lagoons, exploding geysers and expansive salt flats.

BY CLAIRE TRICKETT

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Unexpectedly, at the heart of these extraterrestrial surrounds, is a lush desert garden that no one believed was possible, yet there it is, thriving.

Tucked away in a mountainous valley just outside the small town of San Pedro de Atacama, the tranquil Nayara Alto Atacama Desert Lodge and Spa is a veritable desert oasis that defied the odds thanks to the late Verónica Poblete, a fiercely passionate landscape architect (artist would be more apt).

Verónica’s ambitious plan to grow a garden in the world’s driest desert was met with criticism, yet her labour of love eventually proved everyone wrong. Creativity takes courage, after all.

Proudly Atacamian and always elegant in her Andean attire, Verónica was a biologist turned botanist. A longtime lecturer at Stanford University, she later qualified as a landscape architect in Paris; however, it was the Pachamama (Mother Nature) that remained her greatest mentor.

“I admire the perfection and aesthetics of nature,” she revealed, “I draw all of my creative inspiration from the geography, ecology, culture and dramatic extremities of the Andean landscape.”

IMAGE: CLAIRE TRICKETT

Verónica’s original canvas was a sizeable stretch of bare desertscape.

Apart from a few small shrubs, it was largely devoid of life. She took to the mountains, spending months exploring the steep slopes and deep valleys, getting a feel for the terrain and seeking guidance from the Pachamama. She studied the landscape intensely and spoke to local Atacamian farmers and masons, her “Andean tutors”, who taught her the time-honoured Andean ways of caring for the land and encouraging fruitful cultivation in the driest place on earth.

This is a high altitude and relentlessly dry landscape. Anything that Verónica designed would need to withstand extreme elements. Each day, there is a 30-degree temperature variation, not to mention harsh arid conditions, soil salinity, little to no annual rainfall and solar radiation from the clear, unpolluted atmosphere.

IMAGE: NAYARA ALTO ATACAMAA

Two arduous years later, Verónica unveiled what is now her living legacy. A carefully researched and passionately curated Garden of Eden in the midst of an unrelenting desert.

“This place was already a work of art,” she smiled. “I simply wanted to celebrate those views and preserve the natural beauty.”

Inspired entirely by the desert’s natural elements, Verónica’s aptly named Andescape is an homage to the local Andean culture. It is an unexpected oasis thriving in the most unlikely of places, yet it feels perfectly natural, the way the Pachamama intended.

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From the

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Andean garden

Driven by a mission to achieve Nayara Alto Atacama is the “zero kilometres” of distance doorstep to desert adventure. between their produce and kitchens, It is a starlit oasis, where Alto Atacama’s chefs source the dusty days in the desert are freshest of local ingredients to rewarded with luxurious create dishes that are imbued with North Chilean flavour and tradition. nights savouring the finest Chilean fare, world-class Wild herbs such as cachiyuyo (salt grass), rica rica, muña muña wines and the star-studded (Andean mint), chachacoma, and sky above.

BY CLAIRE TRICKETT

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ayrampo (cactus seed) are picked straight from Verónica’s Andean garden. These hardy, high-altitude

plants can weather the elements and are endemic to the region, with rica rica found only in the Atacama. Together, they add distinct local flavour to everything from salads and mains to cocktails and ice cream.

Make this sour rica rica at home, but know they’ll always taste better in the starry Atacama, where the restorative power of the desert— and its food— feeds the soul.

SOUR

Rica Rica The traditional South American pisco sour with a desert take

BY RODRIGO ACUÑA BRAVO, EXECUTIVE CHEF Nayara Alto Atacama, Chile 90ML PISCO INFUSED WITH RICA RICA (SUBSTITUTE WITH MINT AND GRATED LEMON ZEST) 45ML LEMON JUICE 45ML RICA RICA SYRUP (SUBSTITUTE SUGAR SYRUP)

IMAGES: NAYARA ALTO ATACAMAA

½ EGG WHITE

1 In a cocktail shaker filled with ice, add pisco, lemon juice, rica rica syrup and egg white.

2 Shake until frothy. Strain into a highball glass. Serve.

High-altitude herb In the highland towns of Socaire, Toconao and San Pedro de Atacama, is a shrub capable of growing in extreme climates. Rica rica is aromatic, branchy and has excellent medicinal properties that, when paired with pisco, a Chilean grape spirit, give local identity to one of the world’s most popular cocktails.

RODRIGO ACUÑA BRAVO

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FARM

Farm-to-fork

Farm-to-table perfection WHOLESOME FARM FRESHNESS, FROM GARDEN TO PLATE

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aking a step back to good old-fashioned basics, authentic farmstays continue to entice food lovers with the finest of natural, homegrown ingredients. Working organic farms, complete with fruitful gardens and orchards, world-class kitchens, sweet-smelling bakeries and artisan cheese dairies, have truly perfected that farm-style freshness and variety that foodies crave.

This is good mood food, where deliciously inventive menus continuously vary according to the unique bounty of each season. From sweet summer fruits to hearty winter vegetables, each season’s harvest guides the forever-evolving flavours.

IMAGE: RELAIS & CHATEAUX

The beauty is in its simplicity.

Perfectly ripe seasonal produce is lovingly hand-picked from the gardens. The dairy churns out impossibly creamy butter and an assortment of cheeses, while the scent of fresh-out-the-oven bread wafts from the bakery.

Each and every ingredient is homegrown and homemade, or has been carefully, locally and sustainably sourced, ensuring organic, wholesome goodness in every bite. Expect meals that are healthy and nutritious, but that never skimp on flavour.

It’s that get back to nature—and go back for seconds—kind of nourishing comfort food that is shared in abundance and savoured slowly among good company.

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Fresh from the

farm kitchen

BY SARAH MARSHALL

Worn, cracked and crumbling, the trunks of araucaría trees rise like Corinthian columns in an ancient Greek temple, serving as pillars for one of Chile’s oldest forests.

“Since we were born, we always understood the land is where you plant a seed and it grows,” explains Fernando Esparparza, when I visit his small farm. Orchards laden with shiny sunset-pink apples and plots sprouting with emerald cabbage leaves are living proof a respect for natural resources pays off.

Beneath their labyrinth of spiky branches, young men furiously scour the undergrowth, stashing freshly fallen seeds into bulging sacks as if gathering offerings from the heavens.

As old as one of South America’s earliest cultures, this concept has shaped the modern kitchen at &Beyond Vira Vira, a luxury lodge and working farm championing a field to table approach.

Extraction is strictly prohibited in Chile’s national parks. But foraging for sweet piñones in Villarrica is an activity Mapuche communities have practised for almost as many years as these long-living trees have been taking root.

A landscape of sparkling glacial lakes, rumbling volcanoes and glistening green valleys, the Lake District’s fertile Araucanía region is a sum of so many life-giving forces.

Ground into a flour or roasted like a chestnut, oily kernels produced by the native araucaría or monkey puzzle tree (so-called because its complex branch network would trouble even a monkey to climb) have always been a nutritious form of free food.

Biting into one of the precious parcels later that day, I understand why generations of Mapuche have made it their mission to survive from the land.

From deep red onions to sprigs of fragrant rosemary, 90% of the ingredients used in daily changing menus is sourced locally.

The other 10% comes from the sea.

Low carbon footprint food is, admittedly, having a moment.

But at Vira Vira, a sustainable kitchen is about more than following a trend.

All dishes are finessed with a flurry of decorations: edible flowers shimmering like tiny gemstones; pert, velvety sage leaves cut from their stems only minutes before appearing on a plate.

Metres from the kitchen, an organic garden is filled with vegetables and herbs, while a sprawling chestnut tree sets the theme for multiple dishes in autumn months.

Not everything, however, is plucked directly from nature. In an on-site cheese factory and dairy, gruyère, camembert and blue cheese are made from scratch and served as dessert or with a range of excellent wines.

After one fine feast, I sink into a hot tub on the banks of the Liucura River, sizzling in water heated by wood pellets, while inhaling the fresh, earthy smell of lenga timber used to construct the eco-lodge.

Few properties connect so faithfully to their surroundings.

But by championing the proverb ‘you are what you eat’—Vira Vira is a natural delight quite literally from the soil up.

Reading a menu where—even with translation—the roll call of ingredients is baffling, causes a frisson of excitement when I sit down to eat. Conger eel from the coast of Mehuín, Albion strawberry vacherin with a whipped ganache, pisco sours dusted with Chilean wonder-spice, merkén.

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Farm-to-table

Lamb Cutlets

WITH EGGPLANT MOUSSELINE Wholesome and healthy, this hearty main boasts garden flavour | Serves 4

BY DAMIÁN FERNÁNDEZ DUPOUY, EXECUTIVE CHEF &Beyond Vira Vira, Chile 2 EGGPLANTS, HALVED LENGTHWISE SALT AND GROUND PEPPER, TO TASTE 50ML EXTRA-VIRGIN OLIVE OIL 10 SMALL SPRIGS FRESH THYME 500G LAMB TRIMMINGS AND BONES 1 HEAD GARLIC, FINELY DICED 500G AROMATICS (EQUAL PARTS LEEKS, CARROTS, CELERY, ONION, FINELY CHOPPED) 1 BOUQUET GARNI (ROSEMARY, THYME, BAY LEAF AND PARSLEY) 50G BUTTER 2 RACKS (16 RIBS) LAMB FRESH ROSEMARY, TO GARNISH

1 | Season halved eggplants with salt and pepper, part of the olive oil and thyme.

2 | Re-close eggplants, place on lined baking dish and roast in oven heated to 170°C for 1 hour.

3 | Remove from oven and set aside to cool.

4 | Scoop out eggplant pulp and blend in blender until smooth. Set aside eggplant mousseline.

5 | Meanwhile, brown lamb trimmings and bones in a pan.

6 | Add garlic and aromatics and cook until soft.

7 | Deglaze with water and add bouquet garni.

8 | Simmer over low heat until reduced.

Strain and season.

9 | Add butter in small pieces. Set aside.

10 | Season lamb racks. Heat griddle and cook for 3 minutes on the fat side and 1 minute on the meat side.

11 | Transfer to medium oven for 10 minutes. Remove and let stand for 10 minutes.

12 | Serve eggplant mousseline topped with lamb and drizzled with jus.

13 | Garnish with fresh rosemary.

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FARM

Farm-to-table

Four-season

harvest From apples to zucchinis, &Beyond Vira Vira’s seasonal harvest keeps the chefs inspired.

Seasons change, and so do the menus.

From the vegetable garden to the orchard to the mighty chestnut tree itself, Vira Vira’s bountiful year-round harvest is guided by the four seasons. Rain or shine, the farmers, gardeners, chefs, charcutier and cheesemaker work seamlessly to continuously deliver the most wholesomely delicious garden-to-table goodness.

Each season brings new flavours and culinary creativity. As summer fades into autumn, summery salads adorned with edible flowers merge into warm, wintery stews served with crusty bread. All of which are perfectly paired—this is Chile, after all, where the wine flows in just as much abundance.

From our quesería CHEESE DAIRY

Alpo (year-round) Blue cheese (Nov-Mar) Camembert (Nov-Mar) Gouda (Nov-Mar) Gruyère (year-round) Parmesan (year-round)

From our charcutier MEAT CURER

Black forest ham Cold-smoked pork loin Cooked ham Pepper-crusted pastrami Salami

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Summer DECEMBER TO MARCH

Blueberries Cappuccina lettuce Cherry tomatoes Edible flowers Iceberg lettuce Mâche lettuce Radicchio lettuce Raspberries Strawberries Wild blackberries Wild rocket

Autumn

MARCH TO MAY

Baby celery Chestnuts Digüeñes (local mushrooms) Fuji apples Golden apples Granny Smith apples Pears Pink lady apples Radishes Rosehip Wild lettuce

Winter JUNE TO SEPTEMBER

Bay leaves Carrots Cauliflowers Green cabbages Jerusalem artichokes Leeks Parsley Pumpkins Purple potatoes Red cabbages Red potatoes Rosemary Salsifis (root vegetable) Savory (wild herb) Swiss chard Thyme Wild watercress Yellow potatoes

Spring OCTOBER TO DECEMBER

Aji chilli peppers Artichokes Asparagus Bell peppers Edible flowers Green beans Murta berries Peas Wild blackberries Zucchini

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Farm-to-table

TREASURES

From our Garden Fresh, seasonal and super-healthy, this salad is the ultimate side—or meal unto itself | Serves 4

PATRICIO GARRIDO @PEGSTUDIOCHILE

BY DAMIÁN FERNÁNDEZ DUPOUY, EXECUTIVE CHEF &Beyond Vira Vira, Chile

VINAIGRETTE 50ML LEMON JUICE 1 TBSP DIJON MUSTARD SALT AND PEPPER, TO TASTE 150ML EXTRA-VIRGIN OLIVE OIL 1 TBSP ULMO HONEY. SUBSTITUTE MANUKA OR NORMAL HONEY

SALAD 12 RADISHES, THINLY SLICED 150G MULTI-COLOURED CHARD, ROUGHLY CHOPPED 4 ZUCCHINIS, THINLY SLICED 3 CARROTS, THINLY SLICED 400G GARDEN LEAVES AND HERBS (SEE DAMIÁN'S TIP) 100G WHOLE ALMONDS, ROASTED

1 | For the vinaigrette, whisk together lemon juice and mustard in a bowl. Season with salt and pepper. Add oil slowly while whisking. When combined, whisk in honey. Cover and refrigerate.

Damián's Tip If you have a vegetable garden, use whatever is in season. If not, pick fresh leaves and herbs from your grocer. Think wild lettuce, watercress, purslane, mustard leaves, parsley, mâche and fennel.

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2 | For the salad, combine vegetables and herbs in a serving bowl. Drizzle over vinaigrette.

Sprinkle with almonds and serve.

PATRICIO GARRIDO @PEGSTUDIOCHILE

INSPIRED

BY NATURE DAMIÁN FERNÁNDEZ DUPOUY &Beyond Executive Chef, Chile

BY SARAH MARSHALL

Being cooped up in a kitchen is a common complaint for many cooks.

But for Executive Chef Damián Fernández Dupouy, his immediate environment is a source of endless inspiration. Surrounded by healthy pastures, clear rivers and forestwrapped volcanoes, every view provides a daily dose of Vitamins A-Z. “Contact with nature and the possibility to work with wild products is something wonderful,” enthuses the Uruguayanborn 41-year-old.

Despite honing his craft in France and clocking up Michelin stars at London’s Le Gavroche restaurant, he insists the garden is where he learns something new every day. “Every season we taste new products,” he explains, admitting some final flurries for dishes are picked only minutes before the meals are served. In spring—

a magical time when the garden is reborn —he loves to work with wild blackberries, while wild mushrooms and chestnuts are a staple of autumn menus.

Praising Chile’s wealth of extraordinary products, he also stresses the growing responsibility for chefs to work with sustainable ingredients—choosing local suppliers, monitoring fish stocks and experimenting with the resources available at different times of the year.

Foraging for food, he’s learned, is one the simplest and most gratifying experiences. Recalling afternoons spent searching for chestnuts, he smiles like a child. “Looking for them, gathering them and finally cooking with them— that’s really something great.”

FARM

Farm-to-table

Conger Eel

& MUSSELS À LA PARMENTIER Fresh from the Pacific, this is a nourishing union of local seafood and vegetables | Serves 4

BY DAMIÁN FERNÁNDEZ DUPOUY, EXECUTIVE CHEF &Beyond Vira Vira, Chile 50ML OLIVE OIL 200G WHITE ONIONS, FINELY DICED 200G CARROTS, FINELY DICED 5 CLOVES GARLIC, FINELY DICED 700G FRESH MUSSELS, DE-BEARDED 5 BAY LEAVES, DRIED 1L CHARDONNAY SALT AND GROUND PEPPER, TO TASTE 600G SMALL WHOLE POTATOES, PEELED 2 LEEKS, CUT IN STICKS 2 FILLETS (1.6KG) CONGER EEL, DE-SKINNED. SUBSTITUTE WITH HAKE OR SEABASS 150ML FULL CREAM

1 | Heat oil in a saucepan and sauté onions until translucent.

2 | Add carrots and garlic, stir for 2 minutes.

Damián's Tip Conger eel, or congrio, is sourced locally from the nearby coastal town of Mehuín on the South Pacific Ocean. It is a white fish with firm meat, making it a great option for slow-cooking in broth. Delicious in stews and casseroles or simply grilled or pan-fried, conger eel also pairs beautifully with a chilled white Chilean wine.

3 | Add mussels, bay leaves and wine.

Stir until combined.

Cover and cook for 3-5 minutes.

4 | Remove from heat.

Remove mussels using a slotted spoon. Set aside in a bowl. Pass cooking liquid through a sieve.

Season with salt and pepper to taste.

5 | Add back to the pan.

Add potato and cook for 12 minutes.

7 | Add conger eel and mussels and cook for 4 minutes.

8 | Remove from heat.

Stir in cream, season, transfer to individual bowls. Serve with fresh greens.

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6 | Add leek and cook for 6 minutes.

Thule

is for the searchers

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Vibrant city flavours DELVING INTO ASIA’S ENTICING STREET FOOD & RESTAURANT SCENE

T

he delightfully chaotic streets of South Asia’s cities-that-never-sleep are definitely not the place to be skimping on food or exercising any form of dietary restraint. The sheer mouth-watering abundance of flavours, fragrances, spices and sweets is overwhelming, so throw culinary caution to the wind and let Asia’s rich food scene guide your gastronomic journey.

Whether you’re tucking into the lavish and seemingly never-ending procession of platters at a world-class restaurant, indulging in local street food cooked to perfection, or feeding the soul with a comforting curry and home-cooked naan, the bustling, food-filled city streets of South Asia will have you coming back for seconds, thirds even.

Immerse yourself in the veritable labyrinth of aromatic alleyways, crowded street carts and colourful market stalls, each offering their own perfect take on traditional Asian dishes and those not-to-bemissed street food favourites.

From fragrant rice dishes, punchy curries, buttery flatbreads and crispy samosas to tropical fruits, heaps of noodles and countless sambal variations, the irresistible fare on Asia’s city streets is a formidable feast for the senses.

Our worldly food journey continues as we delve into the endless kaleidoscope of feisty flavours and seductive spices that abound in India and Sri Lanka.

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The lure of Sri Lanka’s

street food

An island nation blessed with vast coconut plantations, cinnamon groves, tea estates and mangroves full of scuttling crabs—Sri Lanka is practically guaranteed global applause for its nuanced cuisine.

BY NATASHA DRAGUN

Ceramics and cinnamon were all that 2ndCentury BCE traders and explorers could think about when they set their sights on Sri Lanka. The teardrop-shaped nation in the middle of the Indian Ocean was a prominent destination on the Maritime Silk Road, thanks to the country’s diverse and plentiful offerings, and easy access.

Bountiful ingredients occupy the type of menu that you’d expect of an island nation —coconut, rice and seafood, often united in a tongue-tingling curry of some variety.

But then come the native herbs, vegetables and fruits that add depth to dishes. We love vitamin-rich kohila (eaten raw in salads or sautéed with spices), mukunuwenna (a leafy green with nutritional and medicinal properties), and nivithi, aka Sri Lankan spinach. Not to mention the cashew apples, soursop, jackfruit and tamarillo tree tomatoes.

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Traders’ ships pulled into port and loaded up, while their captains and deckhands lingered on land to replenish provisions, leaving behind their own culinary legacy in the process. Today, Sri Lankan cuisine is a heady union of influences from India, Indonesia, Arabia, Portugal, Britain and the Netherlands. Cooks and chefs around the country take their meltingpot heritage and turn it into something at once distinctive, and delicious.

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1 HOPPERS

4 CURRY

Top these pancake bowls with sweet or savoury fillings or a nested egg.

Sri Lanka’s seasonal curries are undeniably comfort food for the soul.

2 SAMBOL

5 DHAL

This obligatory piquant relish comes in a wide assortment of flavours and spice levels.

This red lentil curry gets its island flavour from its coconut milk base.

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Known as the herb of longevity, the wild gotu kola medicinal herb packs this porridge with nutritional benefits.

Take your tastebuds on a wild ride with these 10 dishes unique to this island destination.

Hoppers Is there anything better than a pancake for breakfast (or dinner, for that matter)? The Sri Lankan incarnation is hoppers, which begins with a batter of slightly fermented rice flour, coconut milk and a hint of sugar. The concoction is swirled in a small pan and fried until it resembles a bowl; we recommend adding an egg to the centre, accompanied by sweet and savoury sambol garnishes and curries laden with cashews, mango and fish.

But before you get to the toppings, you may want to load up any space on your plate with additional string hoppers.

This princely breakfast dish uses a thicker batter than traditional hoppers.

It’s squeezed through a pasta press to create unctuous noodles moulded into a thick crumpet. They’re steamed, and topped with the same condiments.

Sambol Sri Lankan cuisine is tasty on its own.

But it’s elevated with the addition of sambol, a piquant relish that comes in a variety of flavours and spice levels. King of them all is pol sambol, which sees freshly grated coconut, red onion, dried chillies, lime juice and salt pounded together with mortar and pestle. It’s the main accompaniment to hoppers, but Sri Lankans also enjoy it with roti, rice, on curry—or even by itself—a harmony needing no melody. At once sweet, savoury and spicy, seeni sambol is a bit like caramelised onion chutney.

But with complex layers that unite cardamom, cinnamon, pandan, curry leaves and tamarind, plus salt and sugar to taste. It’s sticky and addictive, and a worthy topper to any hopper.

Kola kanda Eye-poppingly green, this healthful dish is part soup and part herbal porridge.

It’s made from wild leafy greens like medicinal herb gotu kola and hathawariya, cousin of the asparagus.

Add in fenugreek, garlic, coconut milk and rice, and you have a lassi-like

beverage believed to have numerous health-giving properties, including aiding digestion, reducing cholesterol and boosting the immune system.

Curry The archetypal Sri Lankan meal consists of a mini-banquet of fragrant seasonal curries, usually with a coconut base, and often with a good dose of spice. Popular varieties are laden with potatoes, carrots, eggplant and pumpkin, but more exotic varieties include meaty-textured young jackfruit, long okra-like drumsticks and bitter gourds, which resemble lumpy cucumbers. And then there are the crabs, prawns and lobsters. Your curry is always served with condiments (pickled fruit and vegetables, sambol, chutneys) and rice—white, brown or red—and is ideally eaten with your fingers.

Dhal Breakfast, lunch, dinner, midnight snack —dhal is a 24-hour Sri Lankan staple.

This lentil curry is vegan, gluten-free, high in protein, and so addictive. Red lentils are typically cooked with onions, pungent green chillies and spices such as cinnamon, cumin, fenugreek and pandan leaves. If you’re familiar with Indian dhal, the island version stands out for its use of coconut milk rather than ghee as its base, and for the addition of curry leaves for a mild hum. Spoon it up using roti, naan or hoppers, or douse your rice with it. It is oft-accompanied by another curry.

Sour fish curry Few restaurants in Sri Lanka fail to offer fish curry. The popularity of the dish means you can expect diversity in flavours, from north to south, east to west. Perhaps the most popular is ambul thiyal (sour fish curry), a dry curry that heroes a firm seafood, like tuna. The seasoning’s heart consists of garcinia cambogia, a tropical fruit grown in Sri Lanka and known for its healthful properties and tamarind-like sour flavour. Other than that, it’s mostly

black pepper and salt, with regional variations adding notes of cinnamon, garlic and curry leaves.

Kottu Think of kottu as the Sri Lankan take on the Brits’ bubble and squeak—it’s leftovers, elevated into a dish that is at once a salve for the stomach, and the soul. Follow the lead of locals to stalls where the clatter of utensils signals the cutting of the roti; cooks are deft at cleaving this flat bread into thin strips over a hot plate, to which they add vegetables, spices, scrambled eggs, chicken and cheese. For a sweeter version, try pol roti made with shaved coconut. Kottu is a classic Sri Lankan street food—quick and easy to prepare, and best enjoyed with a cold Lion lager.

Lamprais The Dutch introduced lamprais into Sri Lanka, but locals made them their own.

Think of this as a bun-free version of a deconstructed, Asian-inspired burger: curried meat, yellow rice cooked in a spicey stock, cashews, sambol and boiled eggs, all steamed and served within a banana leaf. The authentic recipe includes frikkadels (Dutch-style meatballs), with many elaborate trimmings—complex, because every internal element requires its own cooking before being wrapped within the banana leaf.

Watalappan For the sweetest ending to any meal, order a serving of watalappan. This dish unites Sri Lanka’s culinary trifecta: coconut, cardamom and nutmeg.

Add a grating of dark jaggery (palm sugar) and you have a silky, creamy coconut custard—with lots of aerated bubbles—given a textural crunch by the addition of chopped nuts. We recommend cashews.

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And a final tot of toddy…

If you see a Sri Lankan man up a coconut tree, chances are he’s collecting sap for a toddy. Toddy is an alcoholic wine produced from the sap of the coconut flower; one tree can provide a couple of pints of the liquid per day. It can be further distilled to make spirits like arrack. And there’s always thambili, or sweet king coconut water, for the morning after.

While Sri Lankan cuisine is finding its legs in international markets— jockeying for space among its more prolific South and West Asian cuisine cousins—such outposts leave us longing for the type of culinary immersion experienced only among the locals.

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6 SOUR FISH CURRY

A small Sri Lankan fruit gives this popular seafood dish its distinct sour flavour.

7 KOTTU

A popular street food, Kottu, meaning chopped bread or roti, has many variations.

8 LAMPRAIS

Derived from the Dutch word lomprijs (lump or parcel of rice), these delicacies are wrapped and steamed in a banana leaf.

9 WATALAPPAN

This creamy coconut custard is a classic Sri Lankan dessert.

10 TODDY

Toddy tappers collect coconut flower sap for this sweet spirit.

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IMAGE : INDIAN ACCENT

Defining modern

Indian cuisine 7 must-try restaurants with a new take on tradition

BY SARAH KHAN

From tangy street food favourites like kati rolls and pani puri to spongy squares of dhokla, heady prawn curries, and gossamer platters of biryani, the diversity of India’s rich culinary legacy can be dizzying. But even these popular dishes barely begin to scratch the surface.

Despite what some travellers may come

to expect, contemporary Indian cuisine is about much more than butter chicken and saag paneer. “Where Indian cuisine is going now is actually a deconstruction of the colonial idea of Indian cuisine, and an injection of regional identities,” says Rahul Reddy, founder of Subko Specialty Coffee Roasters in Mumbai. The result? A wave of restaurants, cafés, and bars across India that shine a light on hyper-local fare, celebrating the subcontinent’s bounty of ingredients, recipes, and heritage in fresh ways.

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Here are some of the most dynamic dining destinations redefining India’s cutting-edge culinary landscape.

Indian Accent, New Delhi Though chef Manish Mehrotra may now preside over a mini empire that includes outposts in global culinary capitals like New York and London, it’s his New Delhi flagship that blazed a trail for countless Indian chefs to follow when it first debuted in 2009. And today, from its ultra-sleek setting at the capital’s gleaming Lodhi hotel, Indian Accent continues to redefine what Indian cuisine tastes like in the 21st century.

Come for a multicourse affair marked by innovative dishes like baked paneer with coriander pesto and delicate cornets stuffed with fenugreek-laced chicken, as well as a legendary array of Indian breads bursting with decadent fillings like chilli hoisin duck and butter chicken. indianaccent.com

Subko Specialty Coffee Roasters, Mumbai An unlikely pandemic success story, Subko opened with much fanfare in Bandra March 2020—exactly three days before Mumbai went into lockdown.

But the café and bakery, dedicated to spotlighting unsung ingredients from across India, managed to beat the odds and win the hearts of the city—even opening a larger second space, the Craftery, in 2021. “Our approach has always been, can we take the best of Western technique—building sourdough products, viennoisserie, or laminated bakes—and inject a distinctly South Asian set of ideas, thoughts, concepts, and ingredients to make those products into something that have arguably never been seen before?” asks Reddy. The results—and legion of

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loyal devotees—speak for themselves: fan favourites include a flaky quiche stuffed with Hyderabadi-style haleem, focaccia crowned with an Indian take on ratatouille, a sourdough studded with Goan choriz, pain au chocolat stuffed with local chocolate, and a Kashmiri walnut and sea salt chocolate chip cookie. subko.com

Ekaa, Mumbai It’s all about the ingredients at Ekaa, which opened in an atmospheric section of Colaba in late 2021. Sounds simple enough, but what does that mean in practice? Chef Niyati Rao—who trained at the iconic Noma in Copenhagen—is a wizard with local produce, making the ingredients sing on the plate in unexpected ways. While dishes may have Japanese, Korean, or Scandinavian influences, their components all speak to their Indian environs. The local-forward approach is also infused in the cocktails, with a menu featuring drinks like the Old Foraged—bourbon, morel mushroom wine, and Kashmiri Kahwa—and Mirage —Indian gin, ayurvedic herbs, and jasmine flower. ekaamumbai.com

The Bombay Canteen, Mumbai “The core philosophy of the food we serve at The Bombay Canteen is about celebrating India and everything Indian, without imposing any borders or limits on how Indian food is cooked and served,” says Hussain Shahzad, who helms the restaurant regularly lauded among India’s best. Cofounded by the late chef Floyd Cardoz, a Mumbai native who rose to fame in some of New York’s top kitchens, The Bombay Canteen has become a place of pilgrimage for food-obsessed travellers, who keep plotting their return for the bone marrow pepper fry, butter

garlic crab kulcha, and methi thepla tacos. “In our kitchen, the indigenous meets innovation to present something that is quintessentially The Bombay Canteen.” In 2020, they brought their flavour philosophy and clever sensibility to Indian desserts with the debut of Bombay Sweet Shop, where playful reimaginings of saccharine standbys include kajlu katli layered into bonbons and Mysore pak infused with coffee. thebombaycanteen.com

The Johri, Jaipur This jewel box of a hotel—aptly named Johri, or jeweller—brought a new sparkle to the already effervescent Pink City of Jaipur when it debuted in 2020.

Set amidst the action in the historic jewellery bazaar, the 19th-century haveli is a soothing sanctuary from the energising hum that surrounds it.

The stylish restaurant of the five-room hotel serves inventive vegetarian fare, like a truffled aloo tikki topped with parmesan; refreshing papaya cutlets paired with marinated tandoori fruits.

“Our kitchen uses traditional as well as global techniques to bring out the best from the ingredients,” says hotelier Abhishek Honawar. “We are also open to innovation, trying to make it lighter and more enjoyable without taking out the essence of the dish.” But the most buzzed-about addition in town is its starry new bar: Johri & Sons, launched with the cult-favourite Indian gin brand Stranger & Sons, is an experiential cocktail bar, serving drinks inspired by the romance of the Pink City, like the Nazariya negroni with clarified watermelon. “The cocktail programme is an amalgamation of the spirit of the old city and various techniques used by world-class cocktail bars,” says Honawar. A fuchsia negroni? We’ll drink to that. thejohrijaipur.com

INDIAN ACCENT, NEW DELHI

TUNA BHEL CEVICHE INDIAN ACCENT, NEW DELHI

Vedro, Goa With interiors designed by one of India’s celebrity design mavens, Susanne Khan, Vedro was destined to be a destination before it even opened in early 2022. But the menu may well outshine its tropical-chic environs: snapper crudo drowned in a silky tomato rasam; croquettes served with balchao aioli; chicken kheema doughnuts; and a carrot-pistachio tres leches to finish. It’s a vibrant ode to the fiery Indo-Portuguese flavours of Goa, and there’s no better place for Vedro to make itself at home than in Fontainhas, Panjim’s colourful Latin Quarter. vedro.in

Araku Café, Bengaluru This futuristic café might not seem out of place in London, Copenhagen, or Tokyo—but India’s tech hub of Bengaluru makes for a fitting backdrop. The sprawling space sets the stage for the flagship for Indian coffee brand Araku, which has been amassing fans—and accolades —across the world, including at its first café in Paris’s hip Le Marais. Sourced from Andhra Pradesh’s Araku Valley, this award-winning coffee is also a model for social enterprise, empowering communities with the cultivation of this homegrown bean. The Bengaluru outpost is the first place in India where residents can sample the brews, paired with eclectic globally inspired dishes like kimchi smørrebrød and hemp-seed nankhatai biscuits. arakucoffee.in

THE JOHRI, JAIPUR

ABSCISSION COCKTAIL EKAA, MUMBAI

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Recipe index 15 Classic Safari Crunchies

76 Dark Chocolate Marquise

15 Gourmet Rocky Road Nougat

87 Sesame-crusted Fish with Grilled Mango & Coconut Salad

18 Mocha-choc-arula 23 Beetroot Ginger-cured Trout with Charcoal Hollandaise

90 Ceviche Island-style 91 Orange & Zanzibar-spiced Lobster Cream Sauce

24 Vetkoek & Smoked Salmon with Balsamic Pearls

92 Dawa

27 Beetroot Waffles with Honey-fermented Pears

101 Rooibos-smoked Bacon Pancakes with Caramel Bananas

32 Dukkah-roasted Carrots with Labneh, Eggplant Crisps & Herb Oil

102 Watermelon Gazpacho

35 Falafel, Broccoli, Orange & Almond Salad with Sesame Dressing 36 R oasted Butternut with Rocket, Oat Brittle, Fermented Pear & Inkomazi

105 Kapana-spiced Shakshuka 107 Grilled Tomahawk Steak with Vegetables 113 Sour Rica Rica 120 Lamb Cutlets with Eggplant Mousseline

46 Amber Spritz

124 Treasures from our Garden

48 Dirty Martini

126 Conger Eel & Mussels à la Parmentier

49 Classic Old Fashioned 50 Valdo Prosecco Pura Vita 54 Buffalo Mozzarella Salad with Kombu Caviar 57 Chakalaka 58 Vanilla Yoghurt Mousse with Lime Cream, Ginger Crumble & Beetroot Tuile 72 Chickpea Crêpes with Harissa Prawns

IMAGES: ISTOCK.COM

75 Roasted Herb-rolled Pork Loin with Carrots & Beetroot

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What lies

beyond

JOSS SHARES A LOOK AT WHAT’S AHEAD People often ask me what countries and experiences should be on their bucket list. Bhutan is in my top three. You have to go there to fully comprehend how transformative it is. The culture, people, food and scenery are totally unique and virtually unspoilt— and thanks to the long-sighted leadership of the King and his Ministries, it looks to be set to stay that way for some time to come. For me personally, the complete preservation of this nation’s culture and the value it places on nature (Natural Capital in sustainability parlance) are what really set this Himalayan Kingdom apart.

Ever since my wife and I explored Bhutan over five years ago, I have dreamt of opening &Beyond’s first lodge there. The pandemic delayed our plans, but I am excited that the final build will soon commence and &Beyond Punakha River Lodge will open in late 2023. Flanked by the Himalayas, this meditative mountain retreat with its nine tented suites and twobedroom family villa, is steeped in Bhutanese culture, spirituality and serenity. Expect wholesome, regional cuisine that is inspired by the seasons and infused with Bhutanese heritage and Asian influences.

Put it at the top of your bucket list. I can assure you, you will not be disappointed.

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Joss Kent &Beyond Executive Chairman & CEO

Creating Extraordinary and Memorable Experiences Airlink, the privately-owned premier regional airline, connects you to the widest network with more than 45 destinations across 13 countries in Africa.

Choose Airlink, enjoy the experience.

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You won’t find your typical haute cuisine here.

Although you will find yourself at high altitudes when visiting the last Himalayan Buddhist Kingdom, you won't find cuisine that is elevated to any popular fine dining norms. If, however, you'd savour a dining experience that heightens your senses and enlightens your soul, then join us for a visit to a local farmhouse for an authentic home‑cooked Bhutanese meal. It may be right up your mountain path.

SEE WHAT LIES BEYOND

andBeyond.com