We invite you to sign up for a Londolozi Live account and join our growing digital family united by our respect for nature and love of the wild. Membership is free and grants access to the Londolozi community, numerous innovatice services and benefits across our digital ecosystem:
Chat with other Londolozi Live Explorers and with your favourite Contributors from the Londolozi team about their photos and stories from the wild.
Who are you?
Tell the community something about yourself and tweak your Londolozi profile. More of a secretive animal? Keep your profile private.
Quick sign up
Tired of new passwords? Link your social media account of choice for instant, secure access to Londolozi Live.
Need a camera for your stay? Book it online and hassle free. Travel to Londolozi light and easy.
Home of leopards
Tell us which of the Leopards of Londolozi you've encountered during your visit! Their cards will move to your profile page collection.
Track your activity
Earn badges for your profile as you interact with Londolozi and the community as you comment, share and explore our online ecosystem. All your activity with Londolozi is now connected.
Increase your ranking
Earn prowess and rank up as you interact with Londolozi Live and earn a spot on the monthly points leaderboard.
Following on from the success of the initial This Week In Food post from Tuesday 1st November, we follow up today with more high tea treats. Timing was perfect with the last Food blog, as an insight into the sustenance for your stomachs preceded the badly needed sustenance for the land that Londolozi has been awaiting, in the form of 25mm rain.
Next week we will be showcasing two of our signature Londolozi recipes, so log on then to find out how you can bring the Londolozi deliciousness to your kitchen, wherever you are in the world..
For now though, enjoy This Week in Food…
The Classic BLT – with a basil mayo.
Not a vegetarian? Wouldn’t matter as you put this piece of utter deliciousness in your mouth! Skewered and grilled, the combination of these veggies, drizzled with garlic oil, cracked pepper & maldon salt – the perfect health moment.
Traditional Classic – bobotie tartlets! Bobotie is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping. Here we do them with a twist.
Comfort food – baby yorkies with rare roast beef and horseradish hollandaise. Yum!
Springbok carpaccio with shavings of parmesan and rocket – perfectly paired with a crisp glass of Sauvignon Blanc.
Seared Prawns served with a coriander and soy dipping sauce.
Another great slaw – grated beets, ribboned carrots & peashoots.
Courgette, cherry tomato and coriander – any combination of raw veggies work with making a slaw. The aim is to have a crisp clean flavor moment in your mouth, sweetened just with a splash of olive oil and a squeeze of lime.
Once again, Eric Sithole works his magic on a chicken, truffle mushroom pie. These golden morsels of deliciousness are a sure way to get you drooling.
Nice and healthy, the ostrich kofta, together with a lemon yoghurt, was an absolute hit this year. For the uninitiated foodie, ostrich is lean, very good for those battling with cholesterol, and a fun fact is that every part of the ostrich is edible apart from the beak and feathers.
The ultimate stamp of approval is when our General Manager, Duncan MacLarty, is not only on the deck for tea, but in the kitchen making sure these chicken club crunch sandwiches – being his absolute favourite – are cut properly. Believe me, MUCH quality control was done by Duncan!
Much has been in the food press recently on this humble little tart. The Portuguese custard tart is light, fluffy and melt-in-your-mouth material.
The Londolozi signature tea-cake; the carrot cake. Topped with a cream cheese frosting, this can only exude complete happiness before your afternoon game drive.
A lodge like Londolozi, although famous for its wildlife, is about far more than just that. The superb culinary experience which awaits every guest at Londolozi is thanks to the continued efforts of Anna, who has been instrumental in the development of new ...