Our Stories

Keeping track of a collared cheetah has been full of surprises for conservator Micole Monteiro. Close monitoring as this mother raises her cubs has given Micole renewed respect for the challenges that face female cheetahs.

Biodiversity accounts for the variety and variability of life on earth, from genes to entire ecosystems. Marcus Westberg outlines the many reasons why restoring biodiversity is essential to both planet and people.

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.

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.

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

The southern Kalahari has been both home and refuge for many groups of people over an extended period of time: hunter-gatherers from at least the Middle Stone Age; Later Stone Age ancestors of N|uu speakers as well as seasonal visitors, and pastoralists from about 500AD.

To help Tswalu measure and assess its sustainability goals, Tswalu retains the services of an independent sustainability officer, Julie Cheetham. This is the first of what we hope will become regular, thought-provoking contributions by Julie, tracking Tswalu’s journey towards greater...

As part of its commitment towards greater sustainability, Tswalu Kalahari has applied and successfully been accepted as a fellow member of the internationally recognised conservation organisation, The Long Run