SAFARI DINING: ON A JOURNEY OF WILD BEAUTY AND WORLD-CLASS CUISINE
With seasonally cooler weather approaching, Winter is the best time to view game in the bushveld with less foliage to camouflage the wildlife. It is also a time to indulge in Hayward Safaris’ sumptuous world-class safari cuisine perfectly paired with local and imported wines, champagnes and whiskey’s, rounded off with a cigar in the gentlemen’s smoking tent or a nightcap around the fire under a dazzling Milky Way display.
After an adrenaline pumping day of big game safari viewing, a hot shower in your Presidential tented suite, your personal escort arrives to transport you to the Hayward’s 5-star dining tent. It’s not surprising most guests have no idea what to expect when it comes to the evening’s culinary offerings; after all, this is a 200-guest mobile safari expedition set up in some of the most remote wilderness areas in Africa.
The grilled lobster entrée drizzled with a West African Nali dressing served with your pre-dinner aperitif is your first hint that you are to expect the unexpected. The second hint is when, for a breathless moment, you realise you are seeing what looks like a diamond glinting up at you from the bottom of your champagne glass, as part of the evenings rewards incentive.
A Safari Affair
With each bespoke #GrandSafari event with Hayward’s Grand Safari Company, enjoyed either at their headquarters in Gauteng or at your private African destination of choice, the 5-star cuisine and beverage menus are customised to the groups distinct tastes and chosen theme for the day’s adventures and evening’s entertainment. Whether you choose a Sacred Safari, Gentlemen Safari or African Trader themed evening, an authentic ambience is recreated via sophisticated and bespoke safari styling to deliver 5-star culinary offerings from its mobile safari camp kitchen.
Hayward Safari’s owner and Adventure Extraordinaire Peter Hayward says: “We have been serving world-class cuisine in the bush for twenty years now and continue to get rave reviews from our guests; so much so that one blue chip corporate suggested we change our name to ‘Ritz in the Bush’!
“All kudos go to our clients however, who keep us striving for the consistent 9.8 out of 10 feedback points we get on our service, food and quality safari experience offering. We are very proud of our recent World Travel Awards recognition as ‘World’s Best’, every member of our safari outfit goes above and beyond our international and local clientele’s expectations.”
Once seated in the lavish dining tent, guests are served with a selection of starters which comprise Ostrich Carpaccio, topped with Portobello mushrooms, rocket, Parmesan shavings and marinated peppers; Matetsi Chicken and Coconut cream soup or a West African Chicken and Cous Cous salad topped with natural yoghurt and wild honey drizzled with roasted Cashew nuts.
All dishes are served silver service style on abundant platters as guests enjoy the evening’s entertainment proceedings, which can include local and international superstars such as the Ndebele King’s private traditional dancers to internationally acclaimed rock bands, the likes of Dire Straits, flown in for private client occasions. From Chairman’s Award dinners, brand launches to incentive-style safari’s celebrations, Hayward’s constructs your bespoke 5-star lodge according to your group’s specifications.
When main course arrives, guests tuck into a Winter Oxtail in a rich Merlot sauce with steamed wild rice; or bacon-wrapped Springbok medallions set on steamed apples, pears, peaches and prunes, served with a Rooibos, chilli and dark chocolate jus and seasonal Winter vegetables. Laden platters served to the table include deboned chicken thigh off the skewer, cooked in apricot and red onion Espetada-style and served with an African ground nut sauce; or Piri Piri Prawn skewers served with lemon butter.
Deserts are as heavenly as the skies above, with Mampoer flambeed Winter fruits served in a light Crepe and blanketed in a warm Zabaglione on individual chocolate fondue, served with fruit skewers, Nougat, Biscotti and marshmallows for dipping, accompanied by a couplette of vanilla Gelati and followed by a cheese board and chocolates and Nougat and Arabica coffee and Twinning’s.
The finale? The deep peace and quiet of the African bush as your personal butler comes to escort you back to the privacy of your luxury tent after the evening’s entertainment. Says one guest: “It was the first time I had slept in a tent and I was blown away! That night, we had dined on champagne and oysters with the most magnificent hospitality and in one of the most beautiful and inspiring natural environments. This is African style hospitality at its best!”
Site visits and Chef’s table tastings are available in Hayward headquarters situated in the Dinokeng region (one hours’ drive from Johannesburg) for media and event professionals involved in the meetings, incentives and wedding industry. Please contact Celia du Preez on C: 0836004453 to make arrangement.