An evening at JAN Innovation Studio
Last week Tswalu hosted a group of industry friends to an evening at Chef Jan Hendrik’s recently opened Innovation Studio in Cape Town. It was a wonderful evening with great food and wine and delightful company.
Freelance travel and food writer Jane Broughton was one of the guests and had this to say: “The dining experience at Jan Innovation Studio is brave, experimental and theatrical, obliterating any preconceived notions of ‘fine dining’. From biltong dusted savoury lamingtons to a fish velouté made with Kalahari camel’s milk served with wafer-thin, ice-cold apple slivers, it showcases South Africa’s culinary heritage with an irresistible ‘tongue in cheek’ sassiness.”
In the Studio’s development kitchen, Jan and his team are exploring South Africa’s unique culinary heritage and ingredients with the aim of developing new dishes for KLEIN JAN which will open at Tswalu Kalahari.
Tswalu’s abundant butterflies
It is extraordinary to think that 77 butterfly species have been identified at Tswalu, a semi-arid zone that receives on average less than 400 millimeters of rain annually.
Clever Kalahari tree skinks
The Kalahari tree skink is a tree-dwelling lizard commonly found on a camel thorn or shepherd’s tree, especially common if the tree contains a sociable weaver colony.