Singita Blog
Posts Tagged ‘Singita Sabi Sand’
October 20th, 2011
Working with Local Farms
One of the benefits of working in remote areas like Singita Sabi Sand is the abundance of local farming communities around the reserve. I was fortunate enough to have found one, Saringwa farm that is only a few kilometers down the road in the town of Belfast.
They have a wide variety of freshly picked vegetables on offer, and with such fresh produce available it’s a sin not to utilize them when they are at nature’s best.
I could not wait to get hold of the sun- ripened tomatoes that were on offer and make one of my all time favorites: tomato and chili jam with local tomatoes and chilis out of the herb garden that we started behind the Boulders’ kitchen. You’ll want to store this recipe deep in your recipe chest because it is an absolute winner – and something to pass down the generations.
Enjoy!
Peter Liese – Sous Chef, Singita Boulders Lodge
Tomato and Chili Jam
Ingredients
500g plum tomatoes
100g golden sugar
100 ml white wine vinegar
2 red chilis
4 cloves garlic
1 red onion
Making the Jam
Wash the tomatoes, chili and peel the garlic and red onion. Place in a food processor and puree until liquid. Pour into a heavy bottomed pot and add the vinegar and golden sugar. Bring to a simmer on a gentle heat and cook for about 40 to 80 minutes. Occasionally stir the pot to ensure the mixture will not burn. Place two suitably sized jars into rapidly boiling water for 10 to 15 minutes to sterilize. Fill the jars with the hot jam and seal immediately.
Pair the jam with crispy tempura vegetables, calamari or cheese for some delectable flavors.
Tips: If you would like less bite to the jam feel free to take the seeds out of the chilis first.
For more texture to the jam you may also chop a third of the tomatoes roughly and add them to the liquid when you begin to cook it.
September 27th, 2011
Watching out for Rhino
Controlling poaching in the Sabi Sand Reserve is one of the Singita environmental team’s prime responsibilities. World Rhino Day on the 22nd of September provided a valuable opportunity for staff at Singita to build awareness of the devastation that is caused by poaching which is slowly reducing the world population of rhino on a daily basis. To date this year in South Africa alone, a count of 290 rhinos have been poached – we take those statistics very seriously.
On the 22nd the team at Singita Sabi Sand put their full efforts behind supporting World Rhino Day – starting the day with the Guides and Trackers sporting red caps, branded with the World Rhino Day logo. Guests soon donned red caps for game drives to show their support. For the more energetic, twelve Singita staff took part in a cycling event – the ‘Ride for Rhinos’ 25 kilometre challenge through the Sabi Sand Reserve and into the local communities – with the goal to raise awareness of the misconception around rhino horn usage for medicinal purposes. Not only was it a fun and engaging activity in the community but it also helped to generate generous funding to be channeled directly to a rhino fund.
A sweet ending to the day – even the cupcakes at tea-time helped to nudge conversations toward the future of rhinos. Thanks to guests and staff for their enthusiasm and support for a day of awareness, well-celebrated.
To find out more about Singita’s conservation efforts, read about significant projects on Singita’s website.
September 26th, 2011
Taking on the Tour de Tulli 2011
Eighty kilometres of gruelling single track cycling every day across dusty, rugged terrain through South Africa, Zimbabwe and Botswana, clocking up 300 kilometres over 4 days – we asked General Manager of Singita Sabi Sand what compels him to undergo this test of endurance year after year.
Actually there are a few good reasons why Jason Trollip keeps coming back for more. Amongst them are the incredible scenery, great wildlife and caring community spirit created by this event. However Jason tells us that the overriding goal is to raise funds for Children in the Wilderness and that’s really what tugs at his heart strings.
Children in the Wilderness is a non-profit environmental and life skills educational programme. Their vision is something that Singita can relate to and stand behind.
Jason – “The sense of achievement at the end of 4 days is incredible and experiencing 300 kilometres of some of the best areas that Botswana, Zimbabwe and South Africa have to offer is just sensational.
You have to at all times remember that the whole event is to raise money for environmental awareness – it’s a great cause, and knowing we are helping young people and conservation by having so much fun, made it a perfect 5 days away!”
Jason Trollip, General Manager, Singita Sabi Sand. Jason is now in his 9th year at Singita, beginning at Singita Kruger National Park and then most recently managing Singita Sabi Sand properties. No stranger to the Lowveld area, Jason grew up here, and prior to his management roles he was a field guide for 7 years – that totals 15 years in the bush. With a keen interest in birding, we look forward to seeing some of his sightings captured on camera.
July 27th, 2011
Field Guiding – Where Theory Becomes Practice
Have you ever wondered about the strength of spider webs or the smell of a lion’s breath or what it feels like to be an arm’s-length away from an elephant? These are the daily experiences of Field Guides, living and working in the wild, sharing the adventure of safari with Singita guests.
Alan Yeowart, Guiding Skills Facilitator and Private Guide, Singita Sabi Sand – shares insights into the initial phase of training individuals to become “Game Rangers”. Singita Field Guide Training Academy – 2011.
Apart from the obvious basics about learning the theory of Field Guiding and its associated knowledge component, the real essence of spending 6 months as an aspirant Field Guide or “Game Ranger” is the accrual of stories and experiences that will equip you from a practical sense.
Where better than Singita’s iconic properties can you be exposed to such an onslaught of experiential opportunities?
Alan Yeowart’s 9 new recruits are currently busy developing their skills and the following are some photographs after their first 4 weeks of training.
How strong does a Musth Bull smell at 2 metres?
What does a lion’s breath smell like?
How loud does your heart-beat sound when you are told – “now let’s see if we can get a little bit closer”?
Joining the dots; collecting evidence; analyzing the scene and recreating the sequence of events.
Spectacular places…
To keep up with news about the Field Guide training – follow the Guides’ Diaries posted monthly on Singita’s website.
To ensure our Field Guides and Trackers are as passionate about the wildlife and flora as we are – and to ensure they are able to convey this to Singita guests through sharing accurate information and insights about the land which they traverse – Singita has established an in-house Field Guide and Tracker Training Academy under the care of one of our most experienced and knowledgeable guides. A comprehensive six month training programme covers all areas of field guiding and tracking from an in-depth understanding of all flora and fauna, to responding appropriately and professionally to the specific needs and interests of each of our guests. For more information refer to Singita’s website.
July 21st, 2011
Getting Fraiche with Prawns
Relax in warm winter sunshine on the deck overlooking the Sand River with a glass of Sauvignon Blanc. Chef Loraine Pienaar at Singita Boulders Lodge has created a zingy starter for you to try at home, while reminiscing about your stay at Singita Sabi Sand.
CHERMOULA PRAWNS WITH PAPAYA DRESSING AND POTATO SALAD
12 prawns cleaned and deveined
CHERMOULA
Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a mortar and pestle. It is quite acceptable to use a food processor these days.
1 bunch fresh coriander (cilantro)
4 cloves garlic
1 tsp coarse sea salt
2–3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roasted red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil
Instructions
- Blend all ingredients in a food processor
- Marinate the prawns in the Chermoula for at least 2 hours
POTATO SALAD
2 Large potatoes (+-650g)
3 Sprigs spring onion sliced finely
2 ½ tbs Crème fraiche
- Peel the potatoes and dice into even small blocks
- Blanch in salted water until al dente and cooled
- When potatoes have cooled, add crème friache and spring onion, mix well.
PAPAYA COULIS
½ medium sized papaya
½ red chilli chopped finely
1 tbs sugar
100 ml white wine
2 cm cinnamon stick
- Boil all the ingredients together until the papaya turns into pulp
- Puree in a food processor and strain through a fine sieve
Putting it all together
- Pan-fry the prawns in olive oil until pink and season with salt, pepper and lemon juice
- Arrange the potato salad onto 4 plates and stack the prawns on top
- Dress with papaya coulis, garnish with fennel (optional)
Bon Appetit from the kitchen at Singita Boulders Lodge.
(For more Singita recipes, take a look at the Singita Facebook page where there is something for everyone.)
