Culinary and Dining

Shared by KK Barman at Mara Nyika Camp, Kenya Cocktail Inspiration Behind the bar stood Ken, aka KK, a bartender with a calm demeanour and a deep appreciation for the power of mindfulness. He believed that a carefully crafted drink could…

Shared by Rolex Bartender at Mara Plains Camp, Kenya Inspiration of this Cocktail Recipe The creation of this cocktail was inspired by my early interest in bar knowledge, back when I was a waitress intern. The bartender would often let…

Shared by Dismas Asutsi Barman at ol Donyo Lodge, Kenya Blueberry Mist with non-alcoholic option, Blueberry lemonade Inspiration In a world where convenience often overshadows quality, I stand as a true craftsman behind the bar. With years of experience in…

Shared by Faith Bartender at Mara Expedition Camp, Kenya Inspiration for this gin cocktail Gin lovers inspired this drink. It is a simple, minty, vibrant, well-balanced, refreshing cocktail that gin lovers can enjoy around our Expedition Camp's TV (evening's fire)…

Shared by Sammy Bartender at Mara Plains Camp, Kenya Inspiration for this Mara Plains cocktail The inspiration behind this cocktail is to give guests an adventurous drinking experience, just like the adventurous safaris we offer at Mara Plains. The Mara Plains…

Shared by Chef Herold Resident Executive Chef at Zarafa Camp, Botswana Celebrate Easter with our Chocolate & Citrus Easter Egg Basket recipe – a delightful, easy-to-make treat inspired by safari flavours and seasonal joy.Ingredients Sunflower oil, for greasing 300g grams…

Shared by Chef Joel Resident Executive Chef at Mara Plains Camp, KenyaWhat really inspired me to bring this project to life is the fact that I grew up in a leafy environment. During my hikes, I would often come across…

This Chicken Thigh Marinade recipe is shared by Letlhogonolo Sentsima known fondly as “Chef TG” Resident Executive Chef at Selinda Camp, BotswanaIngredients 50g thyme, finely chopped 8 lemons zested and juiced 2l extra virgin olive oil 100g Italian parsley, finely…

Shared by Letlhogonolo Sentsima known fondly as “Chef TG” Resident Executive Chef at Selinda Camp, BotswanaIngredients:  ½ cup cherry tomatoes (halved) ½ cup cucumber (peeled and chunky cut) ½ cup green pepper (chunky cut) ¼ red onion, diced (large dice)…

Shared by Letlhogonolo Sentsima known fondly as “Chef TG” Resident Executive Chef at Selinda Camp, Botswana Ingredients 1 red chillies, seeds removed & finely diced 50g coriander, chopped 100g flat-leaf parsley, chopped 50g mint, chopped 30g chives, chopped 1 tbsp…