Article by Amy Green, Client Services Director for Hills of Africa Travel
On a recent trip to Zimbabwe, I had the most incredible culinary experiences!
A highlight during my visit was lunch at the Victoria Falls Hotel. You just cannot beat lunch on Stanley’s Terrace with the mist of Victoria Falls billowing in the backdrop and docile warthogs wandering the property.
The weather was delightful and we happily settled in at our table. Steve, my husand who was joining me on this incredible Zimbabwe safari vacation, enjoyed the crocodile Caesar salad, which was very tasty, and I enjoyed the chicken and avocado bruschetta Panini, and, of course, a nice crisp Sauvignon Blanc.
Our visits to The Elephant Camp and The Hide Safari Lodge allowed us the chance to sample many different delicacies, including ostrich, many things curried, veggies cooked to perfection, butternut squash soup that was like silk…Goodness they love to feed you in Africa! Unfortunately, we were so busy taking pictures of the animals we forgot to capture the food. But take it from me, you will not be disappointed by the cuisine at Elephant Camp and The Hide.
Another memorable evening was at Athol Place, our hotel in Johannesburg. We decided not to venture out into the city, but stay and enjoy what this lovely boutique hotel had to offer, and were not disappointed!
We started out with snacks and drinks in the bar. Biltong (similar to beef jerky), droe wors (another type of cured meat), and canapes were served, with a lovely Chenin Blanc for me and South African gin for Steve. The little bite in the spoon (pictured below) was quite interesting: pepperoni, a grape, and a little dab of wasabi! That gave quite the kick!
Then we moved into the dining room and another multicourse meal was served. Delicious and filling, but worth every calorie with every bite!
Course 1 – Broccoli and baby marrow soup with basil and cheese pastry straws
Course 2 – Chicken and vegetable spring rolls with pepperdew jelly, ponsu dipping sauce, and salad
Main Course – Wasabi and panko crusted chicken breast with green coconut sauce, red pepper chutney, rice noodles, and butternut puree
Dessert Course – as if there was room! – chocolate mousse, raspberry macaroon, berry coulis, berry sorbet, and chocolate dusting
Stuffed and happy we rolled on to our room, dreaming of safari adventures to come. We could not have imagined some of our best edible treats were still to come!
