Singita Blog

  • January 5th, 2012

    Kitting up for Safari 2012

    As an Anchor at Singita Boulders Lodge, Kobus De Kock knows the ins and outs of a typical day on safari – and he has interacted with myriads of travelers who have come from afar to live out their dreams in the African wild.  With these valuable insights, Kobus shares some handy tips for preparing and packing for a summer safari in South Africa.

    As summer and the rainy season arrive, it is sometimes difficult to know what to pack for safari. The most important rule regarding clothing is that it must be practical and comfortable. Temperatures can fluctuate from 50° F (10°C) to 100° F (38°C) +, in a few hours.  Summer mornings are generally cooler and as the day progresses and the sun rises higher in the sky, the temperatures rise. The temperature will gradually diminish as the sun goes down again. Keep in mind that the rainy season is on its way and early morning and afternoon thunder showers can be expected.

    Keeping that in mind, we have some suggestions as to what to wear and pack for your trip to Singita Sabi Sand. Packing light layers will help you adjust to any climatic conditions, as you simply remove layers as the temperature rises. All the rooms have fleece ponchos available which are warm and comfortable – just in case you want to cut that morning chill while on early game drives. Safari clothes should be light in colour- both to reflect the sun’s rays, and for blending in with the natural environment.  Avoid dark colours such as brown, black and navy as they absorb the heat.  Try stick to cotton as this fiber breathes, allowing for cooler air to circulate, thus keeping you cool and comfortable.  It is often the case that safari clothing doubles up as dinner wear, so again a few layers and some neutral items that can be mixed and matched will serve you well.  A good rain jacket is recommended.  However, rain proof ponchos are also provided on the game drive vehicles.

    An absolute essential item that you should have with you is a hat for shade from the African sun.  Preferably something with a broad rim as to maximise the shade over your neck and face.  Sun block is extremely important and should be applied before the morning and afternoon drives. Closed comfortable footwear is recommended for game drives as you might leave the vehicle for a break or go for a short walk away from the vehicle to view something.  Closed shoes also protect your feet and ankles from pesky mosquito bites.

    Five “must-bring” items that Johan recommends for your trip – an absolute must is sturdy luggage; also cargo pants with lots of pockets; you’ll want to swim so bring a bathing suit; sunglasses; and flip flops or sandals are perfect for lounging around the lodge.

    We hope that some of these ideas can assist you with having a more comfortable safari experience.  And if you forget something, not to worry, you’ll have lots of fun shopping at Singita’s boutiques.  (For a comprehensive packing list, click here.)

  • December 30th, 2011

    100% South African

    As the Singita kitchens are gearing up for memorable New Year’s celebrations this weekend, Kyle Ralph, Sous Chef at Singita Boulders Lodge, shares insights into the delicacies behind the menu.

    At Singita we try our utmost to use the best South African products that are available to us. The beef we source is from one of Africa’s best beef suppliers who has been producing top quality since 1974.  Along with all of the other local suppliers we have sourced we are only too pleased to showcase the best of South Africa.

    In the recipe shown below we use Karan beef, blue cheese from the Cape and butternut from local Belfast farmers.

    Ingredients:

    4 x 200g per portion Beef fillet

    2 x large butternut or pumpkin

    20-30 marjoram leaves- picked

    250g blue cheese

    200g green beans or asparagus

    2 TBSP butter

    salt and pepper to taste

    The vegetables:

    Peel and seed the butternut, cutting one butternut into medium-sized pieces.  Place in a tray and season with salt and pepper, oil and some thyme leaves.  Roast for 8-10 min until tender, and then set aside in the refrigerator.

    With the second butternut, roast whole in the oven for about 20-30minutes until soft.  If the skin becomes a bit burnt, don’t worry; what we are after is inside.

    Cut the cooked butternut in half and discard the seeds.  Scoop out the flesh of the butternut into a blender, add butter and blend.  If the puree is too thick just add some water until you achieve the right consistency.

    Crumble the blue cheese into medium-sized pieces.

    Cook green beans in boiling water for 1-2 minutes and then run under cold water and keep aside until needed.

    For the sauce:

    1 liter beef stock (store bought is fine)

    500ml red wine

    1x large carrot

    1x onion

    1x leek

    1 stick celery

    2 cloves garlic

    3 sprigs of rosemary

    50ml sherry vinegar

    2TBS of dark brown sugar

    Making the sauce:

    Cut onion, celery, carrot and leek into small rough cubes and sauté with 1 tsp of oil till softened, and then add garlic and rosemary

    Add sugar and caramelize for depth of flavor (the sugar should just melt and form a light brown color) then de-glaze with sherry vinegar and reduce by about half.

    Add red wine and reduce by half.

    Add the beef stock and reduce by ¾; it should have a shiny and slightly thick

    Putting it all together:

    Pre-heat a heavy base pan; season the beef fillet with salt and pepper.

    Place about 2TBSP of vegetable oil in the pan and put your beef in the hot pan; don’t move the beef around for about 3-4minutes, it should form a beautiful crust before you turn it.  Once turned, cook for another 3-4 minutes on the other side.

    Then place a little bit of blue cheese on top of the beef and place into a 180˚C  oven for 2 minutes.  Take out and let the meat rest for another 2 minutes.  This should give you a perfect medium rare fillet.

    To plate, place a bit of the butter puree on the plate (this is were your creativity comes in).  Lightly mix the blue cheese and butternut cubes with the fresh marjoram leaves, and place on top of the puree.

    Put the rested beef fillet on the plate and pour over some red wine sauce.

    Enjoy!  And warmest wishes for a wonderful 2012.

  • December 29th, 2011

    Memories of an African Christmas

    Spending Christmas in the African wildnerness is something memorable and life-transforming.  One is struck by the utter serenity of the wide open spaces, the vast skies, and the natural rhythm of the fauna and flora.  Traditional details are carefully selected to enhance the quiet moments at Singita, but not clutter the uniqueness of the wild.  Holiday meals are special and designed to create memories that will last a lifetime.

    It takes very little time to slip into the unhurried lifestyle that embraces guests at Singita lodges.  What a perfect place to surrender – enjoying the festive season with family and loved ones, as ordinary moments are transformed into indelible memories.

  • December 14th, 2011

    Watching the Cubs Grow Up

    If you have been following the story of the cheetah cubs at Singita Pamushana, you will be thrilled to see the latest photography.  For the full update take a look at the lastest Guides’ Diary on Singita’s website.

  • November 21st, 2011

    The MO-Town Boys

    During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces around the world. The aim of which is to raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.

    On November 1st, men register at Movember.com with a clean-shave face and then for the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery.

    Since its humble beginnings in Melbourne Australia, Movember has grown to become a truly global movement inspiring more than 1.1 million Mo Bros and Mo Sistas to participate, with formal campaigns in Australia, New Zealand, the US, Canada, the UK, Finland, the Netherlands, South Africa, Ireland, Denmark, Norway, Belgium and the Czech Republic. (Information courtesy of www.za.Movember.com.)

    Read up on all the latest Moustache Season news and highlights on the official Movember South Africa website.

    This November some of the chaps at Singita Kruger National Park have taken up the challenge to support this noble cause, supporting men’s health.  Already sporting some worthy whiskers, take a look at their progress so far.  We’ll keep you updated on the development of some fine moustaches.

    Herewith introducing…

    Brett  “Cheese Viscous” Appelgryn

    Matt  “Scatterbrain” Naude

    Dan  “The Dungeon Crawler” Mongwe

    Gavin  “The Punisher” Rosenbaum

    Hermann  “Snaggletooth” Naude

    Ian  “Arsenic” Weerepas

    Louis “Loose Balls” Niels

    Tharwat  “Slapnuts” Londt

    Mac  “Hammer Smash” Maclachln

    Nicolaas  “Squash Bowels” Louw

    Marlon  “Riot Rattler” du Toit

    and last but not least…Wayne  “The Butcher” Leeson

    a.k.a the MO-town Boys….taking this challenge seriously.