The Table

In the kitchen with… Andrew Nicholson, head chef at Singita Lebombo

There’s no denying the extreme envy we feel at the sight of what constitutes a bush kitchen at Singita Lebombo.

Gone are the days of three-legged pots cooked over an open fire with stew the standard fare. Picture instead a sleek, glass-fronted box that is more Mediterranean villa than bushveld boma, where dishes such as confit of salmon (served with cauliflower espuma, spicy kale and pickled tofu) or salt and pepper calamari (served with peas, capers, aioli and beer batter scratchings) are served up with disarming alacrity. Not to mention thekitchen’s state-of-the-art facilities, the cutting-edge, energy-saving technology and the vast shelves groaning with inspirational cookbooks. But then this is no ordinary kitchen. As a luxury safari lodge in South Africa’s Kruger National Park, the kitchen at Lebombo plates more than 300 meals a day to a maximum of 30 guests…

By Kerryn Fischer

For the complete article, buy the 3rd issue of MOYI (MOYI 3)