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. 80
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.
28 S EVENTH
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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The theatre of safari
IMAGE: DOOK
FROM SUNRISE TO SUNSET, EVERY MEAL IS A CELEBRATION
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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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