​Wheat Free High Tea

Tanda Tula’s executive chef, Ryan Mullet, receives many dietary requirements from our guests who visit from all over the world. Keeping everyone happy on the food front while on safari is Ryan’s main objective! One of the big trends in health these days seems to be wheat intolerance, so no cakes or chic chip cookies for tea!

However, in comes the fabulously talented food guru Donna Hay! Ryan has adapted her ice cream macaroon sandwiches into a delectable afternoon snack! These are so delicious that even those travellers who indulge in gateaus usually devour these coconut delights. We salute and thank Donna Hay for the introduction of these tea time treats.

Coconut Chocolate Macaroon Sandwiches


  • 6 Egg Whites
  • 220g Superfine Castor Sugar
  • 320g Desiccated Coconut
  • Butter Icing:
  • 125g Butter, Soft
  • 1 ½ cup Icing Sugar
  • 30ml Cocoa Powder
  • Method:

    1.Preheat the oven to 160°C.

    2.With the hand mixer, whip the egg white, sugar and coconut together.

    3.On a greased baking tray, place 2 teaspoons of mixture into a scone cutter and smooth the top.

    4.Bake for 10 minutes or until the macaroons are light golden brown in colour.

    5.For the icing, blend the butter, icing sugar and cocoa powder in a blender until it is smooth, thick and glossy.

    6.Sandwich 2 macaroons together with the butter icing and place in the fridge. 

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