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Private Dining Stories

IN THE KITCHEN: SPRINGBOK, SAMP AND BEANS

In this delicious dish, springbok loin is teamed with an African staple, samp and beans, bringing together South Africa’s rich culinary heritage but with a modern twist.

DINING SUSTAINABLY AT RESTAURANT KLEIN JAN

Restaurant Klein JAN was recently named International Hidden Gem in the La Liste 2022 Awards, putting Tswalu Kalahari Reserve and the Northern Cape province of South Africa on the global culinary map.

IN THE KITCHEN: PLAYING WITH PISTACHIOS

The Motse's pastry chefs recently played around with new dessert ideas using these fresh, local pistachios. The result, pistachio frangipane tart, is served as a dessert with Chantilly cream.

IN THE KITCHEN: BAKING BREAD

Bread baking is taken seriously in Tswalu’s kitchens, and around 10 different types of bread are produced daily, from breakfast through to dinner. Potbrood, baked in a cast-iron pot over the coals, is a boma dinner favourite.

UPINGTON SLAGHUIS, A FAMILY AFFAIR

In the Northern Cape town of Upington is the third-generation family business, Upington Slaghuis, or butchery, which supplies the kitchens of the Motse, Tarkuni and Restaurant Klein JAN with local, ethically sourced, quality meat.

THE ART OF CHEESEMAKING

Cheese, like any craft worth pursuing, is a commitment, but it can be an extremely rewarding one when approached with a patient enthusiasm.

TSWALU’S CHOCOLATIER EXTRAORDINAIRE

I started making chocolates in 2015, but developed a new love for it when I started working at Tswalu.

IN CONVERSATION WITH MARNUS SCHOLLY

At Tswalu, food is part of almost every experience – whether out on a game drive, having a picnic, enjoying lunch on your private veranda or dune dining under the stars.

IN THE KITCHEN: BOBOTIE SPRING ROLLS

South Africa’s melting pot of cultures finds perfect expression in these bobotie-filled spring rolls, a delicious twist on a traditional recipe that is always a popular choice when it appears on the Motse’s lunch menu.

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