Food glorious food. Nyala Safari Lodge.

What is on the lunch menu? Homemade vegetarian quiche with a fresh crisp mixed salad. Could guests ask for anything more?



Recently, Travel & Things undertook a Lowveld road trip that included 3 Sun Destinations™ properties. Nyala Safari Lodge was the second Lodge on that trip. These are just some of the dishes that I enjoyed while I was at the Lodge. Delicious…




It is said that an army marches on its stomach, a proverb that has been attributed to both Napoleon and Frederick the Great.

The recognized meaning is that you must eat properly if you want to perform tasks well. Game drives and relaxation require an inordinate amount of energy, therefore Nyala offers their guests breakfast, lunch and dinner.




“Breakfast of champions”. Do YOU know where that saying originated?

It was first appeared on a billboard and were penned by Knox Reeves, of a Minneapolis advertising agency. When asked what should be placed on the sign for a Wheaties promotion, Reeves sketched a Wheaties box on a pad of paper, thought for a moment, and wrote “Wheaties—The Breakfast of Champions”.

The late Chef Michael Olivier and I used to exchange breakfast images and compare what was on the plates. His images got more outrageous as the years passed. Mine always remained true to what was placed in front of me.

I have to say that my taste buds were more mundane than his and that a simple breakfast like the one I had at Nyala would be sufficient to satisfy my gastronomic needs, whereas Michael prefered artisanal bread, fresh coffee from far flung places and a protein what was grass-fed and never saw the inside of a shed.




A great way to begin or end a day. I think every home should have one of these!




While taste is important, food that is well plated and presented is more attractive to guests and can set the tone for an entire lodge experience. These elements of culinary skill can draw attention to the specific ingredients in a dish, whether for aesthetic or practical reasons.




Fried fish and chips are taken to the next level.

The pairing of fish and chips has long been considered a British staple. The irresistible combination of a hunk of battered cod (in South Africa it is usually hake) resting alongside a mound of steaming hot chips (french fries in America) is the quintessential British comfort food.

Did You Know?

Fish and chips became popular in London and South East England in the middle of the 19th century: Charles Dickens even mentioned a “fried fish warehouse” in Oliver Twist, which was first published in 1838.




Never be fooled when a lodge tells you that they serve a ‘light’ lunch. ‘Light’ is subjective and means different things to different people, so be aware!
This delicious oven-baked Moroccan chicken espetada with tri-coloured carrots, crispy potato wedges and baby marrow was just one of the midday meals that I enjoyed..




Poached pear as a dessert? Don’t mind if I do.




I am a sucker for soup! Winter, summer. winter or autumn…the season is immaterial and I will dive in, without a second consideration.

For the longest while I was NOT a fan of certain soups that are traditionally served cold. But I am becoming more tolerant of those.




It was Masterchef Australia who taught me that meat does not have to be served ‘well done’ to be acceptable. Rare and medium rare, when paired with the correct cut of meat certainly added a layer of taste that is missing when the same cut is cooked to within an inch of being shoe leather.

FYI: Meat can be, boiled, broiled, braised, baked, (which is different from broiling), sauteed, fried, and/or grilled.

Stages of steak doneness:
  • Blue (bleu)
  • Rare.
  • Medium Rare.
  • Medium.
  • Medium Well.
  • Well Done.

Whether you have your steak medium-rare or well done (or any of the variation in between, as well as extra rare and rare) is simply personal preference. Yes, medium-rare steak will usually be more tender and juicy, but well-done steak can also be tender and juicy – it’s all about how you cook it.






Is there a difference between lemon curd tart and lemon meringue pie?

Did you know? The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

Another general difference between a pie and a tart is the amount of filling that goes into it. A pie will hold more filling as compared to a tart since it is baked in a deeper pan. With the sheer amount of filling, the sides of a pie would collapse if it were removed from its pan, and for this reason, pies are usually served from their baking pans. With less filling in a tart, the crust plays a more prominent role in terms of texture and flavour, so, it is important to make sure the crust is tasty.





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