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.
Boomslang – predator and prey
Boomslang (tree snake), like the one in the image, and cobras are regularly sighted at Tswalu winding their way through the massive nests of sociable weavers.
World Pangolin Day
On World Pangolin Day we are reminded that all species of pangolin are threatened by illegal trade, which persists and is escalating.