Trailblazers on the Tracks: The Women Leading Kruger Shalati
It is said that the best leaders are those who leave a trail of inspiration and this International Women’s Day we are not short of inspirational women in…
THE KRUGER KITCHEN
Philemon is a quiet man. His wisdom is the kind that you want to hold on to for as long as you can.
A peaceful wisdom… One of soil and seasons. Sun and shade.
As the Head Groundskeeper and guardian of our carefully fenced-off, on-site vegetable and herb garden, Philemon’s work is never done. He tends the soil and seedlings with the care of a father and proudly harvests when the time is just right.
This is the story of how we take guests on a culinary journey from the Kruger to your plate. From forage to fork… and everything in between.
In our bustling kitchen, Chef Vusi sets the tone. The dining experience he creates has not merely been praised by guests through our online review channels but has also been recognised as Best in Class, Service and Food 2023 by the Rasa Rosetta Awards.
It is here, in this “studio” where the artist dreams up dishes that incorporate uniquely South African flavours with the finest and freshest in-season produce.
“I want the dining experience to be an extension of the safari,” says Chef Vusi. “When you’re out on your game drive, feeling the wind in your face and the rush of excitement when your game guide spots something… that is the feeling we want to capture and extend to your meal.”
Fusing contemporary dining with a variety of African and South African spice rubs, preparation methods and even presentations has become the cornerstone of dining at Shalati. Pair this with Philemon’s locally grown additions of herbs and veggies, and you’d be hard-pressed to find a finer dining experience in the African bush.
“A particularly flavourful dish is our lamb rump marinated with xigugu rub – a traditional Tsonga condiment made from ground-roasted corn and peanuts. It is a glossy, dark rub, but lends itself to a subtle sweet taste,” says Vusi. Chef has always been passionate about the way a meal is presented believing “we eat with our eyes first”.
Recently we’ve been showcasing our dessert offering in a theatrical display with the slow burning away of sugar paper, revealing a selection of delectable treats. One of which is our melt-in-your-mouth mint macaron.
Thick cream is slowly infused with freshly picked mint leaves over a slow simmer, before being whisked to a gorgeous ganache to be sandwiched in the macarons.
Another favourite is our Philippine-inspired “Chilli XO” sauce – masterfully pulled together by Chef Manqoba.
Having worked on cruise ships as a sous chef, he picked up this versatile sauce from colleagues onboard. Fresh chillis are sweated off with a balanced mix of onion, garlic, shrimp, ham and calamari. From there he adds tomato paste, vinegar, the zest and juice from a lemon and ends it off with some chopped chives “for colour,” says Chef. The sauce is slowly reduced on a low flame and then generously spooned over fire-grilled scallops. Mouthwatering stuff…
Little did Chef Manqoba know during his sea-faring days, that Chilli XO would one day find its way to the heart of the Kruger National Park.
As with the mint, all our chillis are grown on-site in our garden and harvested when they have reached the exact right colour for this sauce.
If you are vegetarian, you won’t feel left out either, as we have an extensive offering for this dietary preference. Including homegrown beetroot, tomatoes and leafy greens from our garden to your plate.
“Our guests are discerning with refined palates, so our aim is to cater to any dietary needs they may have,” Chef Vusi says. “Paired with gorgeous wines from both locally and abroad you can be certain the flavour profiles have been thoroughly considered by the time they reach the menu.”
Indulge in the multitude of dining options at Kruger Shalati and rest assured that the Kruger and her offerings do not stop when you disembark your OSV – but travel along a winding path to your plate… all the way from Bab Philemon’s green fingers.
