From Our Kitchen To Yours

It’s safe to say that the cuisine is as much a highlight of a stay with Shenton Safaris as the incredible wildlife viewing!

We receive regular feedback from guests about how amazed they are that in the middle of the African bush they’ve enjoyed such a variety of tasty dishes. 

We are fortunate to have beautiful herbs and seasonal produce from our plot, which form the inspiration for all our meals. Menus are focused on clean flavours, offering fresh and light meals that are a departure from the heavier, more traditional fare typically found at game lodges. 

It was the enticing home-grown produce from the camp’s veggie garden that added to the appeal of working for Shenton Safaris, says Head Chef Catherine Garden, who’s been with us since 2017. “Not only do I take inspiration from our spectacular setting, but the bountiful fare that comes in daily from the plot.” 

Catherine has worked throughout South Africa and spent five years in Tanzania, honing her skills as a phenomenal chef dedicated to providing nutritious food that feeds the body and soul. 

Catherine always surprised us with her brunch and dinner menus. The food was outstanding and we are waiting for her to publish a book! Breakfast in The Ebony Grove was magical. ~ Steve W, Trip Advisor, travelled October 2022 

With a team of 7 chefs, Catherine adores the freedom they have to try new and different things, mixing veggie-forward dishes with mouth-watering treats and quirky inclusions.

Local twists on international trends, such as our Luangwa Poke Bowl (a favourite among guests last season), and adjusting to the seasons, ensures Catherine’s creativity is always being challenged. 

The dining experience at Shenton Safaris is not over-powering, but complements the safari experience. At Mwamba, dinner is served alfresco under star-strewn skies, while at Kaingo, afternoon tea is enjoyed on the lower deck over-looking the Luangwa River. 

Catherine’s favourite dish is the Tamarind Chicken, served with pilau rice and a charred corn salsa with fresh greens. Light, tasty and simply delicious! 

The food is as good as it gets in the middle of the bush. I am very much into food and would go so far as to say this was 5-star food service. ~ rustyandme, TripAdvisor, travelled October 2019 

Food was very delicious, varied and healthy. Perfect serving sizes (not too large). Catherine, the kitchen team and camp staff do an amazing job. Using herbs and produce from the lodge garden plot (near Mfuwe) in the meals was great. The food was fresh, healthy and always so tasty. ~ PSA DAC, Trip Advisor, travelled September 2022 

Make It At Home

A guest favourite from last season, Chef Catherine shares her special recipe for carrot galettes…

Makes 1 large galette

For the pastry:
1 ½ cup flour, plus extra for dusting
⅔ cup cold butter, diced
1 / 2 teaspoon fine salt
100 grams cheddar, grated
60 to 80 ml ice-cold water

For the filling:
450 grams carrots
¼ tsp dried chili (optional)
1 tablespoon honey
1 / 2 teaspoon flaky sea salt
2 to 3 sprigs fresh thyme, plus extra to garnish
150 grams (⅔ cup) cream cheese
1 egg, beaten


  1. To make the pastry, add the flours, butter, and salt to a large bowl. Use your fingertips to rub the butter into the flour. You want quite a coarse mixture, so a few small chunks of butter are fine. Stir in the grated cheese. Make a well in the middle and add the ice-cold water a tablespoon at a time, using a table knife to stir until the dough comes together. You may not need to use all the water.
  2. Turn the dough out onto a lightly floured work surface and knead gently and briefly to bring the dough together. Flatten the pastry to a thick disk, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.
  3. Peel the carrots and slice bigger ones lengthways into quarters and smaller ones in half. Toss them in a bowl with the harissa, honey, and salt and give everything a good mix with your hands to make sure the carrots are all evenly coated.
  4. Arrange the carrots evenly on a baking sheet, making sure they don’t overlap (you may need to use two baking sheets). Roast the carrots at high heat for 25 to 30 minutes, turning halfway, until they’re fork soft. Set aside to cool a little until you’re ready to assemble.
  5. Finely chop the fresh thyme and mix with the cream cheese.
  6. Lightly dust the work surface with a little flour and roll out the pastry into a large circle about 35 centimeters in diameter. Spread the cream cheese over the pastry, leaving a 3-centimeter border around the edge. Arrange the carrots on top of the cream cheese—you can have them all facing the same direction and overlapping a little or just arranged randomly. Fold over the edges of the pastry to enclose and
    then brush with the beaten egg. Bake for 40 to 45 minutes until the pastry is well browned and crisp.
  7. Remove from the oven and add some extra thyme leaves before serving warm.

Note: Ricotta can be used instead of cream cheese.

Dietary requirements are catered for, whether you have intolerances, allergies, are gluten-free or follow a special diet. We just ask that you let us know at the time of booking so we can prepare the kitchen team well in advance. 

Find out more about the Shentons Plot and our safari cuisine here

Email us at and start planning your perfect safari. 

About Alexandra

Alexandra Jonker has written 7 post in this blog.

Sales, Marketing & Reservations Manager at Shenton Safaris