Nestled in the heart of Kruger National Park, this five-star luxury lodge offers an unparalleled safari experience exclusive to its guests, who can immerse themselves in the African bush during daily sunrise and sunset game drives, while savouring exquisite cuisine. Under the expert guidance of Head Chef Vusi Mbatha, the team at Kruger Shalati has curated a festive ‘forage-to-fork’ dining experience that is as unforgettable as the scenery surrounding it is breathtaking.
The forage-to-fork concept at Kruger Shalati
The forage-to-fork concept at Kruger Shalati is testament to the culinary team’s commitment to sustainability, whilst honouring the true essence of each ingredient. The menu is dictated by what is seasonally available from local suppliers, regional farmers and the property’s small, on-site garden that is managed by Philemon Tjia. “If it’s not in season, it shouldn’t be on the menu,” asserts Mbatha, explaining the simple philosophy that drives the kitchen at Kruger Shalati.
“We see ourselves as a bridge between our guests and Mother Nature – she always dictates the way at Kruger Shalati, whether it’s through our food or the thrilling game viewing activities on offer to our guests,” says Mbatha. “The whole concept is about honouring the ingredients with our skills and not doing too much or too little, just enhancing their true flavours.”
This commitment to seasonality and locality minimises the distance between farm and table, supports the local community, fosters sustainable partnerships and helps Kruger Shalati reduce its environmental impact.
A taste of South Africa
Chef Mbatha’s passion for sourcing local produce sees him working closely with local farmers so that the freshest seasonal ingredients find their way onto the plates of his discerning diners. His culinary vision embraces the diversity of South African cuisine by incorporating indigenous ingredients and time-honoured recipes to showcase the unique flavours of the region.
“We engage with the local farmers. It’s all about taking what is available and sharing it with the world,” he says, emphasising the collaborative approach that defines Kruger Shalati’s culinary approach.
Guests can expect to encounter a variety of intriguing flavours, from the tartness of the marula fruit to venison and smoked crocodile. “The possibilities are unlimited, you can serve Marula jam with desserts, use it to marinate meats and also serve it on a cheese platter.”
Mbatha ensures that every guest experience is a celebration of the best that South Africa has to offer. “We want guests to feel like they’re not just dining with us at Kruger Shalati, but that they are truly immersed in the culture and heritage of this incredible place,” he concludes.
