I’ve always believed that Londolozi is as much about the camp experience as it is about the wildlife and that the food we serve here is a key component in that. My hope for Londolozi as the Executive Chef has always been that our guests would one day come for the food and not the leopards (something which always gets me into a hot pot of discussion with our rangers)!!!
The Week in Pictures has become a big feature on the Londolozi blog and is now sitting at 255 posts. What I’ve decided is that the kitchen is going to follow suit and start our very own The Week in Food. These posts will highlight the deliciousness that’s being cooked up in the Londolozi kitchen. Watch this space for sweet tips, your favourite recipes, kitchen personalities and more inspiration from your home away from home.
To kickstart with a bang we’re launching with some of our High Tea Secrets. This is only part one and you’ll have to wait till next week for our second installment.
So what exactly is High Tea?
Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around three o’clock in the afternoon. The evening meal in her household was served fashionably late at eight o’clock, thus leaving a long period of time between lunch and dinner. So this Anna decided as the day’s in winter are shorter, we would adopt her idea too, having a high tea to tide the guests over to a post-safari dinner. It has been extremely successful and here are a few of our ideas that you can introduce to your high tea, afternoon bridge game, weekend treat or just a simple get together.
What’s more to love than the classic ‘Croque Monsieur’ – Chargrilled Ciabatta filled with Honey Gammon and gooey Mozzarella.
Raw slaws were trending this year on our high tea menu – crisp, delicious and refreshing. This simple and delicious Cucumber & Mint salad is an ideal way to feel healthy.
Simply sophisticated Salmon Blini’s topped with Micro Rocket- Lemon Creme Fraiche and slivers of Local Salmon Trout.
Barbecue Chicken Lollipops with Sheeba Dipping Sauce.
The name Eric Sithole – Varty Camp Sous Chef, in the Londolozi Kitchen is synonymous with the word PIE – and these Homemade Beef & Gorgonzola Pies with Caramelised Onions were testament to this talent.
The humble sweet potato, healthy and so delicious, taken to a whole new level! Sweet Potato and Halloumi Fritters with Lemon Aioli & Spring Onions.
Butternut, Cranberry & Pea Shoot Slaw – one of my favourites!
This is a great way to serve a chicken skewer – using the Middle Eastern Marinade. This can be done in advance to ensure the complete tenderness and deliciousness of the skewer. Serve simply with a Cumin Yoghurt. There were never any leftovers of these!
Something fun! The Fish Taco – Flaked Seabass, Crunchy Carrots & thinly sliced Cabbage, topped off with Coriander and finished off with a peg to keep the goodness wrapped in!
Vietnamese Veggie Rice Rolls dipped in Sweet Chilli. Gluten free, light and healthy and perfect for a hot summer’s day snack.
Sausage rolls grace the tables of many tea time events, not just a picnic basket or cocktail party. These Cumin Spiced Beef Sausage Rolls served with a dollop of sticky Caramelised Onions takes the humble sausage roll to new heights.
Nutella Chocolate Cheese Cake Brownie. Surely there’s nothing better than having all those favourites in one?
Photographs by Alicia Taylor