The African continent is home to an incredible diversity of culinary styles.
Geographically Africa offers incredibly fertile volcanic earth to nourish vibrant salads and potent chill peppers, often found in quaint kitchen gardens tucked at the back of the camp kitchen, and usually enclosed in shade netting to protect it from the full fierceness of the equatorial sun and cheeky resident birds.
Vast plains are home to truly free range cattle, the Maasai are fearless protectors of their precious herds and understandably proud of the world class beef that they rear. The Indian Ocean is home to some of the most prized fish, the huge king prawns and incredible tuna are definitely a highlight of any stay on the coast.
These exceptional raw ingredients are complimented and elevated by the addition of the spices that the islands of Zanzibar, Pemba and Mafia are so famous for. The spice trade has influenced African food for centuries and young chefs learn from their parents and grand parents. Perfecting recipes through generations.
This abundance of produce together with exquisite South African wine has inspired a lively and forward thinking culinary scene that thoroughly deserves its place on the world stage.