Kosher in the bush

@101.9chaifm this morning with brilliant interview and great breakfast supplied by

I don't often post my own cooking here, I like to focus on the lodges we work with. I am so grateful to the agents and lodges that gomout of their way to give kosjer guests a true vacation.
Today I am on 'vacation', there are only 3 of us home for Shabbat, so a splurge. Potato and leek soup. Lamb ribs on a bed of brown rice, sautéed mushrooms, steamed baby squash along with the usual Shabbat accompaniments.

Once a year I splurge and make beef wellington for the family. Tonight was the night. I use pastrami instead of ham but otherwise I make no changes to Chef Ramsay's recpe.

Lunch, steak burger with a whiskey sauce and wedges, chocolate mouse and berry compote for.lunch. Roasted corn soup, chicken pasta and mini cake for dessert. I forgot to take pictures of the sundowners which was a selection of fruit skewers, veg skewers and steak skewers as well.as biltong, drawers and dried fruit. Dinners were all paired with the appropriate kosher wine. Thanks again chef Cornell

Day 2 and I forgot to take photos but the food chef Cornell produced for the guests wes incredible

Da 1 at for kosher guests. Lunch -Salad, cold cucumber and avo soup, pan seared salmon and veg, fettuccine with Napolitano sauce, fruit salad and berry compote. Dinner- beetroot and avo salad, carrot and ginger soup, roast chicken, pan seared steak and pers poached in pomegranate wine. Thank you chef Cornell

In between kashering the kosher kitchen, I had the privilege of being able to join a game drive. You can never go on too many of those. Thank you @ Jabulani Safari

It's been a beautiful day. Everything made from scratch, Bishul Yisroel, Pas Yisroel, Chalav Yisroel, Beit Yosef. Thank you to chef Carlister and Chef Golden for the amazing food and being open to learning about a new type of kosher guest.

The morning after a night of rain, into the well equipped kosher kitchen, a hot breakfast for the clients (I keep forgetting to take a photo of the fruit.amd freshly baked muffins). Lunch of basil pesto pasta, green salad and avo, sauté carrots and chickpeas with humus, Zambezi bream and coleslaw. A quick dip.to cool off in the private pool and then thanks to the manager Linda, a beautiful photo of the sunset. Dinner of fried eggplant and roasted tomato gravy, chicken and roast veg for him and salmon for her, finished off with a slice of malva pudding and dairy free chocolate ice cream.