Bundox River Lodge…food!

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Bundox River Lodge, where darkness recedes, A feast for senses, as nature succeeds. Delicious offerings on plates that unfold, Immersive memories, a tale to be told. Whispers of water, a melodic song, As evening meals unfold, a journey prolong. River's embrace, a silent serenade, A symphony of flavors, memories made. Guests enchanted by this culinary delight, A culinary journey, an exquisite flight. Olifants River, a silent decree, Where meals become moments, in eternity.

 

 

 

Recently, Travel & Things undertook a Lowveld road trip that included 3 Sun Destinations™ properties. Bundox Safari Lodge was the final lodge on the road trip. Last, but by no means least. These are just some of the dishes that I enjoyed while I was at the Lodge. Splendid…

To quote Robert Louis Stevenson:

“For my part, I travel not to go anywhere, but to go. I travel for travel’s sake. The great affair is to move; to feel the needs and hitches of our life more nearly; to come down off this feather-bed of civilization, and find the globe granite underfoot and strewn with cutting flints.”

 

 

Freshly baked pastry…in the middle of the bush. It always fascinates me how lodges that are situated far away from a quick trip to a supermarket can produce quality dishes that would not be out of place in an urban restaurant.

I do not normally partake in baked goods for breakfast, but I decided to make an exception in this case…and I am glad that I did.

Are you aware?

In the 17th century, French pastry chefs began to develop the delicate, flaky pastries that we know and enjoy to this day. They were so skilled at their craft that their creations were often served at royal banquets and feasts.

 

 

 

Could THIS be the new and improved ‘breakfast of champions’? I don’t think so.

However, for a change, I decided to try everything that was on offer at this particular morning meal.

Starting with this bowl of freshly prepared muesli.

FYI: Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. Now, a different variant of the original is eaten as a standard breakfast dish.

In Switzerland, it is also consumed for supper as Birchermüesli complet – muesli with Café complet…milk coffee, accompanied by bread, butter and jam.

 

 

 

Yoghurt and honey to follow…

Believe it or not…The first known appearance of yoghurt as we know it today was during the Neolithic period (around 5,000 BC) in Mesopotamia. That makes yoghurt well over 7,000 years old!

 

 

 

To which I added some fresh seasonal fruit…

 

 

 

And then this is how I ended my morning feast. Scrambled eggs, bacon, tomato and mushroom. Delicious.

I am reliably informed that it is NOT a ‘breakfast of champions’ unless it includes saute potatoes, which this one did not.

 

 

 

One of the lunches that I enjoyed while at Bundox… chicken and mushroom pot pie with sweet potato salad.

The one thing that I have to say about Chef Geshom Mathebula at Bundox River Lodge was that he got me to step out of my food comfort zone and try dishes that I might not normally eat. And I am grateful for that! I thank you most sincerely for the newfound taste sensations that you served up during my visit.

 

 

 

Stuffed chicken with mozzarella cheese and peppadew and a chef salad with homemade sweet vinaigrette dressing.

 

 

 

Chicken, spinach and feta in a filo parcel on the bed of tomato casserole.

This was the dish that took me out of my food parameters, and despite my prior reticence, I found it to be delicious. It left me wondering what I had been missing in the past.

Did you know? Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet.

 

 

 

Done to perfection.

Grilled pepper steak, with braised baby carrots, grilled zucchini and pepper sauce.

 

 

 

One of the splendid desserts to tempt my taste buds.

Chocolate Panna Cotta with coffee syrup and chocolate soil.

A question that keeps me awake at night is; “What is the difference between Panna cotta and Creme Brulee”?

I know know that Panna cotta is a gelatinized cream, much like an aspic while creme brulee is a custard made with eggs.

Both are thickened sweet cream, one is cooked on top of the stove, while the other is baked in the oven; one is thickened in the refrigerator with gelatin while the other is thickened in the oven by the eggs.

 

 

 

A sublime starter.

Beetroot carpaccio with feta and a balsamic reduction dressing.

FYI: Beetroot contains betaine, a substance which relaxes the mind, and is used in other forms to treat depression. It also contains trytophan, which is found in chocolate and is believed to promote a sense of wellbeing. Recent claims suggest beetroot may help to lower blood pressure and to help prevent dementia.

 

 

 

Braised rack of lamb with rosemary jus and roast potatoes. Yummy.

The way the rack was presented is called a French trim.

 

 

 

Lemon tart with blueberry coulis and caramel soil.

If you were wondering what the word coulis means, then wonder no more…

Coulis is a French word that means “strained liquid”. However in the culinary world, it’s often used to describe a particular type of sauce.

 

 

 

To learn more about what the lodge offers, click on the logo above.

 

 

 

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