Customised, Local and Seasonal Menus
Chef of Safari Blog Post – November 2022
By Dr Lauren Basson
Warning: Reading this will make you hungry. And if you’re like me, you may even drool a little.
I recently interviewed Chef Ann about her kitchen, and I now know the following:
Ann can cook just about anything. Her fine dining cuisine is appreciated as much as her whimsical desserts and fresh pastries. When she conducted a quick poll about her guests’ favourite food, she had a lot of people tell her that they couldn’t narrow it down to just one thing because everything she makes is so amazing.
One person said: ‘I really loved all the food you made, you’re just so good and talented’.
Another said: ‘It’s hard to pick because everything I’ve tasted of yours has been amazing’.
From those who had clear favourites, I was able to determine that her pumpkin fritters with caramel sauce were very popular. As were all of her pastries, including her freshly baked croissants, pasteis de nata (Portuguese custard tarts), macarons and scones.
Discovering a chef who seamlessly blends culinary passion, bespoke menu design, and deep environmental sustainability is a rare treat. In the heart of South Africa’s lowveld, Chef Ann—the creative force behind Chef on Safari—does exactly that. She regularly dazzles bushveld guests and clients with custom feasts that celebrate the vibrant, local flavors of Hoedspruit.
From crispy morning pastries to hearty, slow-cooked traditional mains, her active kitchen turns local ingredients into unforgettable dining experiences. Here is an inside look at how Chef Ann crafts her celebrated menus.
The Ultimate Breakfast: Passion You Can Taste
Chef Ann redefines morning comfort food with a breakfast spread that leaves a lasting impression. Her guests frequently share how her genuine love for the craft shines through in every single bite:
- Crispy Portuguese Custard Tarts: “Your little Portuguese custard tarts are the best I have tasted,” a guest raved. “The pastry was crisp, and the filling was creamy and delicious.”
- Freshly Baked Croissants: Another guest noted that her warm, flaky morning croissants are something “that only someone with a real passion for what they do can do.”
- The Best Eggs Benedict in Hoedspruit: This signature dish holds legendary status. One client admitted, “Ever since I tasted yours, it became my favourite breakfast.”
From Starters to Mains: Feasts for Meat Lovers and Plant-Based Diners
Crowd-Pleasing Starters
Chef Ann kicks off her lunch and dinner menus with high-impact starters. Guests consistently rate her stuffed mushrooms, camembert cigars, and savory snoek pâté among her very best creations.
Hearty, Lowveld-Inspired Mains
For the main course, meat lovers enjoy a spectacular lineup. Ann showcases rich, authentic South African flavors and slow-cooked cuts, including:
- Traditional South African Bobotie
- Crispy Pork Belly & Tender Lamb Shanks
- Flame-Grilled Lamb Chops & Spit-Roasted Lamb
- Local Game Meat like Kudu
- Rich Beef Stew (slow-braised in the oven for three hours)
The Perfect Bobotie: Even the most discerning diners approve. One self-proclaimed picky guest shared: “I am picky about bobotie… it’s often too sweet or too bitter from too much turmeric. But yours is amazing!”
Delicious Plant-Based & Allergen-Friendly Alternatives
Plant-based diners never have to compromise. Ann puts just as much love into her vibrant vegetarian and vegan creations. Her crispy potato wedges, seasonal roast vegetables, and fiery chilli pasta receive equally glowing reviews from satisfied clients.
Tailor-Made Menus for Every Dietary Requirement
Chef Ann firmly believes that a great meal accommodates everyone at the table. She custom-designs every menu around her clients’ exact preferences, health goals, and allergies.
Whether you need a menu that is vegan, vegetarian, gluten-free, lactose-free, kosher, IBS-friendly, or simply exceptionally healthy, Chef Ann easily brings your vision to life.
Sustainable Catering: Sourcing Local in Hoedspruit
An incredible meal requires incredible ingredients. To protect the environment and minimize her carbon footprint, Chef Ann actively rejects long-distance food transport. Instead, she champions sustainability by sourcing her ingredients right here in the greater Hoedspruit area.
1. Homegrown Herb & Vegetable Gardening
You cannot get more local than a backyard harvest. Ann currently grows fresh spinach, parsley, chillies, basil, and chives in her own garden.
To take her sustainable catering to the next level, she plans to build a hydroponic vertical garden. This innovative setup uses water more efficiently, saves space, and allows crops to grow up to twice as fast—locking in maximum nutritional value.
2. Empowering the Hlokomela Community Herb Garden
For fresh greens and vibrant finishing touches, Ann partners directly with the Hlokomela Community Herb Garden. This brilliant NGO initiative on the Blyde River Farm empowers and assists local farm workers and vulnerable communities.
“I go in there myself and pick with the ladies what I want,” Ann shares. “Fresh stuff. It’s a complete herb garden. Sometimes it has spinach leaves and edible flowers. It’s a beautiful garden… and it helps the community too.”
3. Partnering with Le Bamba Grocer
For seasonal fruits and vegetables, Ann relies on Le Bamba, a beloved local grocer renowned for its “export-quality” regional produce. “We’re very fortunate to live in a thriving citrus region,” Ann says, celebrating the local abundance of lemons, oranges, and mangoes.
Whenever a local crop sees a massive harvest, Ann buys the excess and freezes it at peak freshness, ensuring her clients enjoy rich, local flavors even out of season.
Fueled by Global Trends and Culinary Mastery
To keep her menus cutting-edge, Ann continuously studies global food trends, explores new restaurants, and travels the world for inspiration. In fact, she has Vietnam lined up as her next major culinary travel destination.
When asked about her absolute favorite things to prepare, Ann immediately highlights meringue—a technically demanding pastry art she is incredibly proud to have mastered. She also channels her immense creativity into designing intricate, stunning canapé platters and signature sauces.
Book Your Next Custom Dining Experience with Chef on Safari
Chef Ann pours immense thought, local care, and culinary expertise into customising the perfect dining experience for her guests. If you want to elevate your next bushveld holiday, private event, or intimate celebration with world-class, sustainable catering, Chef on Safari delivers an unforgettable culinary journey.
Are you ready to plan your bespoke luxury safari menu?
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