[category]
[title]
The African wilderness is heading to a kitchen near you!
The recent launch of the cookbook Food Safari with Isibindi is not only a great way to learn more about the African bush, but it’s also released just in time for you to do your Christmas shopping!
The book takes readers on a culinary journey through Isibindi Africa Lodges based in some of southern Africa’s most remarkable natural settings, from the KZN coast and bushveld to a lodge near Victoria Falls in Zimbabwe.
It features more than 80 recipes from across the Isibindi Lodges portfolio, capturing an incredibly unique way of life – and way of cooking – in the African bush.
READ: The best burgers in Durban
Behind the cookbook
Isibindi, meaning ‘courage’ in isiZulu, is a collection of luxury eco-lodges owned and run by Brett and Paige Gehren. Three are based in KwaZulu-Natal, with a fourth in Zimbabwe, about 40km upstream from Victoria Falls.
The book brings together words by journalist Greg Arde, styling by Brita du Plessis, and images by award-winning photographer Toby Murphy. Its pages follow the rhythm of a day at the lodges, from early-morning coffee and breakfast in the bush to lunches, sundowners, dinners and desserts beneath the stars or forest canopy.
Alongside the recipes are stories about the lodges, their teams and the conservation projects helping to protect these wild places. The book also reflects how tourism, local communities, and the natural environment are connected.
Lucy Cooke, Isibindi’s marketing manager, notes, “It has been an enormous undertaking, all-consuming and at times exhausting, but deeply rewarding. I am incredibly proud of what we have created together and cannot wait to share it with everyone, although I suspect Carl is looking forward to hearing a little less from me now that the book is finished!”
READ: Club Med launches filmmaking competition at its new KZN beach and safari resort
The chef’s take on South African flavour
Time Out Durban chatted to the man at the heart of the cookbook: Executive Head Chef Carl Moller. Overseeing the kitchens across all four lodges, Carl also mentors chefs from neighbouring communities.
Asked what dish encapsulates Isibindi, he notes: “It would have to be the shisanyama beef fillet. This dish pulls together shisanyama seasoned beef fillet with a blowtorched chakalaka spiced butter melting over the fillet, soft warm rich pea risotto and grilled baby corn. It brings the tastes of a South African braai together into a unique steak dish that is both comforting and different enough to stand out!”
For Carl, the secret to memorable food is not about making things complicated: “Consistency is the most important aspect of what we serve. We look at what's available locally that is readily available and use this to create dishes that are often inspired by cultural food influences.”
Local, seasonal ingredients are used wherever possible, although Carl notes that a dependable supply chain is essential to maintaining consistency across the lodges.
Finally, he credits the people and communities around the lodges with teaching him valuable lessons: “I often think that I have learnt more from the chefs and communities than I have taught them. To be humble and modest can often mean being happier.”
Look out for Food Safari with Isibindi in your local bookstore!
READ: Coconut Grove is the Durban takeaway generations grew up on
TIME OUT DURBAN RECOMMENDS:
📍 The best things to do in Durban
🍽 The best restaurants in Durban
🏨 The best hotels in Durban
🛏️ Where to stay in Durban
📢 Latest news from Durban
Follow Time Out Durban on Instagram, Facebook and TikTok! To get the coolest news, features, and things to do straight to your inbox, sign up for our newsletter