Our Stories

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.

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.

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.

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

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

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.

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.

Arriving in the Kalahari for the first time, it’s not uncommon to expect scarcity, but where life finds a challenge, it finds a way, and the Kalahari is anything but a barren wasteland. Quite the opposite. It is a place of cultural and culinary abundance!

Freedom to explore wide, open spaces has long drawn those seeking a deeply layered, immersive safari to these dramatic landscapes, from the ancient, quartzite Korannaberg mountains and savannah grasslands to the red sand dunes rippling away to the horizon.