One of the countless things I’ve missed this year is eating out, and even more so, eating out at our lodges. There are seven official feeding times on an &Beyond safari and every… single… one… (from the safari snacks and mouth-watering meals, to the decadent desserts and turndown treats) is moreish (understatement).
Dangerous animals aside, the biggest, ever-present risk on safari is ‘lodge podge’. It’s unavoidable. If you’ve travelled to our lodges, you know the sheer guilt-free joy of tucking into every creation, because calories simply do not count when you’re on holiday. It’s one of the many highlights of travelling: indulging and feeling zero remorse for it.
Count blessings, not calories
So, even if you might not be travelling this December, before you switch those out-of-(home)-office replies on for the holidays, &Beyond Regional Executive Chef, Murray Weakley, has some last-minute festive season foodie inspiration to ensure you continue to indulge into the new year.
On Murray’s holiday menu: start with a baked camembert with red onion marmalade; then move onto either a slow-roasted leg of lamb with potatoes and salsa verde or a ginger and naartjie glazed gammon; follow that up with his irresistible white chocolate, espresso and cardamom cheesecake; and cap the feast off with a classic gingerbread latte.
As we bid a very fond farewell to a four-letter year, let’s also bid a temporary farewell to the quarantine diet and get festive in the kitchen. It’s been a tough year and we’ve all earned some well-deserved indulgence whether we’re home or away for the holidays. Bon appétit, for now, and bon voyage — hopefully — in the not-too-distant future.