Cape Town has always been known for its breathtaking landscapes, rich history, and world-class food and wine scene. But nothing quite prepared Chef Ryan and Gerrard for the incredible experiences they had on their recent trip. From indulging in fine dining to exploring exquisite wine farms, every moment was an inspiration for how they could elevate their own offerings at Tanda Tula Safari Camp.
Here’s a glimpse into some of their highlights…..
A Fine Dining Revelation
One of the most unforgettable moments of our trip was the first two fine dining experiences at Epice and Protege, this was a whole new level of culinary artistry, and all we can say is—WOW. From the moment we walked in, we were treated to impeccable service, where every detail was thoughtfully curated to create a truly memorable experience.
What stood out the most was not just the beautifully plated dishes but the depth of knowledge and passion from the waitstaff. It was fascinating to hear them describe how each dish was prepared, down to the precise techniques and ingredients used by the chefs. This level of engagement made us appreciate the food even more, and it sparked new ideas on how we can enhance our own dining experience for our guests.
Exploring Wine Farms & Perfect Pairings
No trip to Cape Town would be complete without visiting some of its renowned wine farms, and we made sure to immerse ourselves in the region’s best. We had the pleasure of tasting some truly exceptional wines, each with its own distinct character and story. With every sip, we couldn’t help but think about how we could incorporate these wines into our own menu—considering how they would pair with different dishes and how we could introduce our guests to these unique flavors.
The experience wasn’t just about the wine; it was about the craftsmanship and history behind it. Speaking to winemakers, understanding their process, and witnessing their passion firsthand gave us a new appreciation for the art of winemaking. This inspired us to refine our approach to curating our wine list, ensuring that every bottle we offer is not just a drink but a journey.
A Serene Wineland Picnic
Another highlight of our trip was a beautifully arranged picnic at Warwick Wine Estate. Set in the most tranquil surroundings, it was a chance to slow down, soak in the beauty of nature, and reflect on everything we had experienced. The way the picnic was presented—the attention to detail, the gourmet selection, and the effortless elegance -made it truly special.
Sitting there, enjoying the peace and quiet, we couldn’t help but brainstorm how we could bring a similar experience to our own setting. How could we create a picnic concept that not only matches but possibly elevates what we experienced? We left with so many ideas on how to bring this level of relaxation and indulgence to our own guests.
Bringing Inspiration Home
This trip was more than just a getaway—it was a learning experience that left us feeling inspired and excited for the future. From fine dining to exceptional wines and serene picnics, every moment reminded us of why we are passionate about food, hospitality, and creating unforgettable experiences for our guests. Now, as we take what we’ve learned and put it into practice, we can’t wait to bring a taste of Cape Town’s magic back home.
Introducing new fresh plates of inspiration to our safari menu
A New Addition to Our Menu
We have added this dish to our menu after our culinary safari to the Cape—Cured Tuna Ceviche. We chose this because a lot of chefs in Cape Town are still using yellowfin tuna, and the fact that we can source this within our own borders makes it a favourite of ours to serve and showcase as a ceviche.
It’s zesty and refreshing, and on a summer safari, this is just what is needed. It also showcases local seasonal produce—we serve it with either mango or peaches, making it the perfect balance of flavours. We are excited to share this fresh and vibrant dish with our guests, bringing a little piece of our Cape Town experience to their plates.
Yellowfin Tuna Ceviche
Tigers milk dressing
Ingredients:
- ½ cucumber, peeled and deseeded
- 1 stick celery
- ¼ red onion
- 1 clove garlic, peeled
- ½ thumb ginger, peeled
- 300ml lemon juice, strained
- 1 red chill, de-seeded
Method:
- Place all the ingredients into a blender and blend until smooth.
Tuna Ceviche
Ingredients:
- 60g cured Yellow Fin Tuna, thinly sliced
- ¼ cucumber, diced
- 1 peach, diced
- ½ red onion, thinly sliced
- 1 poppadum disc, cut into thin slices
- Greek Yoghurt
- Fresh soft herbs like mint/coriander
Yellow fin Tuna Ceviche is the perfect summer dish
Method:
- Heat up a pot of sunflower oil to 180°C.
- Deep fry the poppadum slices until crispy and fully puffed.
- Remove from the oil and strain on paper towel.
- Assemble the plate with the tuna on the base, cucumber and peach dice on top and the drops of yoghurt in-between.
- Dress with the tiger milk dressing and garnish with the poppadum shards and fresh herbs
Ceviche is a light summer dish
