A Taste of South Africa
A Sarasota group discovers wild beauty and sophisticated cuisine on a once-in-a-lifetime adventure.

Deep in the African bush, more than wildlife is stirring. Safari camps like Londolozi in the Sabi Sand private game reserve are leading South Africa’s quest to become an international culinary destination. Chefs, like trackers and rangers, are rewarded for daring and creativity—and for rising to the daunting challenge of white-glove, gourmet service in the wild. What’s cooking is a culinary revolution, and right there on the front lines this past summer was Sarasota’s Michael Klauber of Michael’s On East and the Gulf Coast Connoisseur Club.

The Connoisseur Club on Safari at Londolozi

An epicurean adventurer who has led food trips all around the world, Klauber shepherded 27 Connoisseur Club guests to the luxurious yet astonishingly eco-friendly Londolozi reserve. The founders of the property, brothers Dave and John Varty, say they named Londolozi for a word in the Zulu dictionary that means “protector of all living things.”

“It was the trip of a lifetime. In five days, the staff and the wildlife touched our souls—we’re connected forever,” says Klauber. “The guides post photos of the four lion cubs we followed on safari so everyone on our trip can watch them grow.”

“The highlight of our trip was meeting Dave Varty. I’ve read his book, Circle of Life, and John’s book, Nine Lives,” adds Terri Klauber, Michael’s wife and co-host of 10 Connoisseur Club gourmet trips in the past eight years. “They’re untouched in eco-tourism and their commitment to bringing the bush back to its original landscape.”

Because the Sarasota group included six children, they stayed at the five-star property’s family-friendly Varty camp on the owner’s original family homestead. Every room had a private swimming pool framed by a timber deck overlooking the bush. Living spaces are raised off the ground and decorated in the style of the original Varty home. “Everyone felt a spiritual connection to Londolozi, and no one left without crying, not even the kids,” Terri says.

The Final Evening in the Varty Camp Boma

Klauber says six months of work went into planning dinners and wine events for his Connoisseur Club guests, including a surprise visit by award-winning Marc Kent, a founding partner of Boekenhoutskloof winery who brought in wines for two dinners and joined the group for game drives—the South African’s first safari.

In the process of creating menus with Londolozi’s executive chef, Craig Paterson, Klauber discovered that South Africa doesn’t really have a cuisine of its own. “It’s a layering of flavors and a melting pot of ethnic recipes from Malaysia, India, and Morocco,” Klauber explains. Indeed, Cape Town, South Africa, was founded by the Dutch East India Company, which used the port city as its restocking station for ships traveling between Europe and Asia in the 17th century. Dutch settlers imported Malay slaves to the Cape, and with them indigenous spices. Later, immigrants from England, Germany and Scandinavia followed, and more slaves from Indonesia, Madagascar and India.

Each ethnic group contributed to the culinary legacy that inspires modern South African cuisine. “There’s a mix of curries, chutneys and Eastern spices—cardamom, ginger, garlic—and Africa’s most famous ones: saffron, cumin, turmeric and nutmeg. But the food isn’t hot: South African food is aromatically spiced,” Klauber explains. Klauber and Jamil Pineda, head chef at Michael’s On East, have created a South African three-course dinner duplicating classic recipes provided by Londolozi’s chef Paterson. While Pineda and Paterson collaborated on ingredients and technique, Klauber’s role was taster.

“It was a challenge to recreate Craig’s recipes. They have different equipment than we do, and their measurements are different. I had to taste each dish until we got it right. And we did! Everyone who took the trip with us has come to the restaurant for our South African dinners, and they say we’re spot on,” Michael says

Diners, who range from those who have gone on safari to a “surprising” number of South Africans living in Sarasota, says Klauber, wax poetic about menu items like kingklip, a South African fish reminiscent of halibut, or sosaties, classic marinated lamb kabobs with dried apricots, and South Africa’s national dish, bobotie, a baked minced beef curry pie reminiscent of shepherd’s pie but with custard topping. Every dish represents a fusion of cultures, including beef samosas, the crispy beef pie made from Malay-spiced ground sirloin and served with plum chutney. Meals are finished with desserts like malva pudding and Londolozi crunchies, a cookie the Klaubers relished on game drive breaks.

One of the many leopards seen during the Safari

For those who shared last summer’s trip, the mere mention of those crunchies awakens memories of magnificent wildlife sightings, bush barbecues and dinners in the Londolozi Boma (a braai, or barbecue area, enclosed by rustic wooden poles and open to the sky). One night, the chefs sang Pavarotti and the guides serenaded Terri with I Will Remember You. “There wasn’t a dry eye in the place,” remembers Michael. “The music and camaraderie we all experienced that night were magical.”

Original Article by Carol Tisch
Photographs by: Michael & Terri Klauber

New Years Eve is one of the biggest events on the Londolozi calendar and this past year was no exception.  Paying tribute to the original pioneers of Londolozi, Charles Boyd Varty and Frank Unger, who purchased the land (sight unseen) after a tennis match in Johannesburg back in 1926 – this years theme was ’1926 Tennis’.  Donning white shorts and tennis miniskirts, the Londolozi family and our treasured guests enjoyed a spectacular evening which, in true Londolozi style, included many Gin n’ Tonics as well as numerous glasses of Moet Champagne.

One of the original trophies won by Maidie Varty in her tennis career. It is, of course, surrounded by numerous jugs of Pimms Cocktails

The Varty Camp deck was the venue for the evening and with her usual flair for excellence, Alex Paterson did a spectacular job of turning this elegant family camp into a tennis themed ‘Center Court’. Fairy lights were strung above the dance floor and illuminated the big white walls, adorned with images of the early Pioneers in their heyday.

The New Years Eve Dinner Setup just before the Guests arrived

Tennis Balls, Candles and Moet Bubbly

Clearly the Londolozi family were intent on getting into the spirt of the evening and arrived dressed to the nines. From short and sexy to clean cut white to Rex Miller (who came dressed as an actual Dunlop Tennis Ball) the relaxed and fun tone of the evening was set from early on.

The Londolozi Camp Managers and Butlers Getting in Full New Years Dress

Rex dressed up as a tennis ball, James as a tennis racquet and Sean as the Baseline

Our Executive Chef, Craig Paterson, provided an outstanding 6 course meal which began with West Coast Oyster Canapes followed by Tomato Gaspazio and Duck Liver Parfait. For the main course he dazzled with Crayfish Tails with Lamb Rack shortly after. His dessert was a selection of treats such as Chocolate Brownies, Meringues as well as Strawberries and Cream!

Guests enjoying Executive Chef, Craig Paterson's, New Years Dinner Menu

Kirsty collecting another round of Gin n Tonics

And…in the tradition of last year’s New Year Video, here is a one minute snapshot of the evening from the Photobooth. Enjoy!

Photographed by: Rich Laburn
Video Photographs by: Funbooth

32 Chefs inspire the first cook book featuring recipes from Relais & Châteaux member properties across Southern, East Africa and the Indian Ocean Islands.

Bringing together the styles and techniques of some of the most highly regarded chefs in Southern, East Africa and the Indian Ocean Islands, Relais & Châteaux, in conjunction with publisher Peter Marshall, has created its first ever African inspired cook book that serves up a unique collection of menus.

The recipes embrace the diverse and innovative talents of the Relais & Châteaux chefs, within this delegation, including the two Grands Chefs, Margot Janse of Le Quartier Français and Peter Tempelhoff of The Collection by Liz McGrath.  Also included in the book is Londolozi Executive Chef Craig Paterson

Says Craig, “The Londolozi kitchen uses alot of locally sourced food products, particularly fresh vegetables grown on site, in the recipes detailed in the Cookbook. Not only do I feel that this reflects our continued drive for sustainability in the kitchen, but I truly believe that these locally grown products enhance the flavours of my dishes. Although presentation remains a huge part of cooking, the hero of the day will always be flavour.”

Relais Chefs at the Launch of the Cookbook - Andrew Brown

Relais & Châteaux Director for Southern, East Africa and the Indian Ocean Islands, Annie-Claude Bergonzoli says: “A great deal of passion has gone into the creation of this cook book, which shows the culinary diversity of our delegation’s unique region as well as the incredible talent shared by the Chefs from all the properties.”

Publisher, Peter Marshall says, “It was a true honour to work on this cook book side by side with the Relais & Châteaux Association and we hope it takes readers on a culinary “Route du Bonheur” through this region to learn more about the spirit and soul of Africa.”

From the technically challenging and groundbreaking to the classic and traditional, the recipes featured all encourage the use of the freshest ingredients that are locally sourced whenever possible. They reflect the enthusiasm and dedication of each chef to combine the textures, flavours, aromas and visual appeal of nature’s produce, adding their own flair and natural ability, to create wonderful dishes that you can now recreate in your own kitchen. Each chef showcases three recipes and a ‘home dish’, something simple they enjoy cooking at home.

Regional favourites such as bobotie and braai are featured along with recipes using the best of local ingredients such as Karoo lamb, springbok, gemsbok, kudu, ostrich, and crayfish from the West Coast, seafood from the ocean, freshwater fish from Lake Victoria in Tanzania, pineapple from KwaZulu-Natal, vanilla pods from Zanzibar, Kalahari truffles and the world-famous Rooibos tea.

With recipes for every level of ability, this book hopes to bring hours of pleasure and achievement to all enthusiastic cooks and awaken dormant talent in others.

The cook book will be available for purchase at each of the member properties, the U.K’s Chef magazine website  and also leading bookstores throughout South Africa.

Original Article: Click Here

I frequently get emails from past guests who are desperate to recreate some of the recipes experienced at Londolozi.  Top amongst these are the Lemon Syrup Cupcakes which are as simple to create as they are to enjoy eating.  With the help of our fantastic Head Chef, Craig Paterson, and Executive Sous Chef, Petrus Morapedi, we present to you a very simple and easy way to make the same Lemon Syrup Cupcakes that we do at Londolozi.

Londolozi Chefs Craig and Petrus

Recipe makes 16 large cupcakes

Ingredients:

Cupcakes
• 220g self-raising flour
• 2 tsp baking powder
• 220g caster sugar
• 220g soft butter
• Pinch of salt
• 4 eggs
• Zest of 1 lemon
• ½ cup milk

Lemon syrup
• Juice 1 lemon
• ½ cup water
• ½ cup sugar

Icing
• ¼ cup soft butter
• 3 cups sieved icing sugar
• Zest of ½ lemon
• Juice of 1 lemon

White baking paper squares

Use Stand to Enhance Presentation

Method

1. Pre-heat the oven to 180’C.
2. Have all the ingredients at room temperature.
3. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time. Add lemon zest.

Sieve the dry ingredients together and fold in. Fold in the milk gently.

4. Carefully spoon the batter into the baking paper squares. Only fill ¾ full.
5. Bake for 15-20 minutes until golden brown and risen. While baking, mix all the ingredients for the syrup and bring to the boil. When cupcakes are baked, pour over the hot syrup over the hot cupcakes. Cool on a cooling rack.
6. When the cupcakes are cool, make the icing by combining all the ingredients together until light and fluffily.
7. Spread a generous amount of icing over the cupcakes.

Lemon Syrup Cupcakes

I seem to have lived under the guise that learning how to create tasty dishes, such as the Londolozi Vanilla and Caramel Cheesecake, is incredibly tough. The staff in the Londolozi kitchen have, however, shown me that these recipes are actually quite simple to prepare. So, with the help of our fantastic Head Chef, Craig Paterson, and Executive Sous Chef, Petrus Morapedi, we present to you a very simple and easy way to make the same Vanilla and Caramel Cheesecake that is served at all of the Londolozi Lodges.

Londolozi Chefs Craig and Petrus

Londolozi’s Vanilla and Caramel Cheesecake

Ingredients:

BASE

• 1 Box Nutty Crust biscuits, finely crushed
• 100g melted butter

FILLING

• 1kg good quality cream cheese, Philadelphia or extra thick American style cream cheese
• 3 whole eggs
• 4 tablespoon corn flour
• 1.5 cups sugar
• 500ml cream
• 1 vanilla pod

TOPPING

• 1 tin caramel treat


Portrait of a Vanilla and Caramel Cheesecake

Method

1. Combine the biscuits and the melted butter and line the base of a spring form tin. Press the biscuits firmly into the tin. Wrap a double layer of aluminum foil around the tin and place in a baking tray to create a bain-marie. Set aside.

2. Mix together the cream cheese, eggs and sugar in a electric mixer until smooth and then add the corn flour, cream and vanilla. Whisk until smooth and fluffy.

3. Pour mixture into tin. Fill the baking tin one third with hot water and bake at 170’C for 1 hour and 10 minutes.

4. Remove from the bain-marie and cool completely.

5. Heat the caramel in a small pot and smooth over the cheese cake.

6. Cool completely before serving.

With compliments from the Londolozi Kitchen Brigade…



Caramel Icing Decorations Integral

“I want 2011 to be about creating excitement in the kitchen! Food is exciting and it unites and brings joy to many people. That is what my kitchen is about.” So says Craig Paterson, Londolozi’s brand new Head Chef. Flanked by his Executive Sous Chef, Petrus Morapedi, the dynamic duo are now leading the charge in electrifying the Londolozi kitchen to new levels.

Londolozi Chef's Craig and Petrus

Both Petrus and Craig clearly enjoy their craft. Between them they have headed up over a dozen different kitchens throughout 3 continents and the two of them are forthright in their belief that a passionate, hands on attitude is what drives them in their combined quest for TASTE. Craig goes on to say “I just love the creativity and pairing of food and wine. To see the transformation of raw ingredients into something spectular is both exciting and sexy.”

Londolozi Chef's Craig and Petrus

Londolozi’s kitchen has hit the ground running in 2011 and, with a successful festive season under the belt, the kitchen team are flourishing under the rejuvenated guidance and menu of Craig and Petrus. And if you don’t believe me, you’ll have to come and taste for yourself….

Part of our big drive towards sustainability throughout Londolozi has been the development of a nursery and vegetable gardens in the Londolozi village.  These hotspots are the foundations of a greater goal to decrease our carbon footprint whilst increasing the sustainability of organic foods and local champions’ income.  The vegetables grown by the individuals at Londolozi are bought by the kitchen to ensure that fresh, organic produce is always being served to our guests.

Recently, Reel Gardening spent some time at Londolozi and the surrounding communities to help in the development of these vegetable gardens.  Reel Gardening is a simple, cost-effective and convenient means for people to grow vegetables, herbs, and flowers from seed.  Their product is a pre-fertilised seed strip that encases seeds in biodegradable paper.  The strips indicate the correct depth that the seeds should be buried with a coloured line and the seeds are placed at the correct distance apart from one another inside the strips.

Sean and Nick from Reel Gardening spent two days working with local people to train and assists them in the development, planting and maintenance of their new vegetable gardens so as to ensure the greatest possible yield.  What makes Reel Gardening such a great idea for the development of local vegetable gardens is the ease and simplicity in which it empowers people to become managers of their own produce.

With results already evident, the success of this project looks certain.  We hope to continue to see the growth of these vegetable gardens both at Londolozi and the surrounding communities.

Written & photographed by: Rich Laburn