My first sighting when I arrived at Nyala.
I had not even been to see my accommodation or done a tour of the property.
However, I was not complaining as this plate of food was to set the culinary experience for the rest of my visit.
And that was immediately followed by dessert. Not what I was expecting, as many lodges that DO serve lunch, do not serve dessert at the midday meal.
But did I complain? Complain I did not.
I ate all my meals at this table on the covered deck just outside the main lodge building. It had been renovated since my previous visit, and it was the perfect place to enjoy breakfast, lunch, and dinner.
My view was out over the seasonal Mohlabetsi River, which was dry during my visit. This meant that where water was trapped in small pools, it was a magnet for game species of all kinds.
The best part is that I did not have to leave the comfort of my chair to watch a LARGE buffalo herd jostle for water.
Cheers. Time for dinner? Indeed, it was.
Starter…
Mains…
Dessert!
Lunch on my second day. The menu is varied enough so that guests are not offered the same dish more than once during their stay.
This approach works well for both short- and long-stay guests.
Bright and colourful ingredients to make even THIS fussy eater smile in anticipation of the first forkful.
If life gives you lemons…put a few slices into your beverage of choice.
I always thought that a platter of fruit for breakfast was a healthy option. Turns out I was wrong, and one needs to have both fats and proteins in a meal.
And fruit has neither of those.
Therefore, I was ‘forced’ to add a hot breakfast of scrambled eggs, crispy bacon and fried tomatoes.
As an aside, I do enjoy my bacon on the crispy side and many breakfasts that have been placed in front of me have bacon that is either burnt to a crisp or looks like it has been boiled.
Here at Nyala, the chef got the bacon exactly as I like it. Well done.
For my final dinner I chose NOT to have a starter as I seem to think that it was a stuffed mushroom which did not appeal to my taste buds.
Hence I went straight to the mains which was this delicious rare cut of beef.
I gave up eating well done meat several years ago and since then I have always chosen either medium or medium which, I discovered, brings out the flavour of the meat rather than causing it to taste like old shoe leather in the case of any cut that is well done.
Nowadays, many restaurants will not serve clients well done meat!
A poached pear with icecream to polish off the final meal of the day and the final dinner of the trip.
Many thanks to the chef and her kitchen staff for making my stay so special…
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With thanks to Dave, Nikki, and field guide Christelle, who hosted me during my stay.
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Travel & Things is the proud winner of these prestigious awards from the digital British lifestyle magazine Luxlife.
The awards are in the categories:
Best Travel & Experiences Blog 2024 – South Africa
Best African Game Reserves & Lodges Travel Review Site 2025.
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