Place the shrimp with half of the chopped butter stick along with sliced ½ of the lemon inside a sealing bag;
After sealing, place the bag into the sous vide container filled with water and cook for 1 hour at 135 degrees;
Once time is up, remove the sealed bag from sous vide container and wait 2 to 5 minutes for shrimp to cool;
Spill the content onto a baking tray covered with aluminium foil and mix 2 to 3 tsp of mayonnaise, 3 tsp of chives, 1 tsp of ground pepper & 1 tsp paprika;
After ingredients are infused, chop shrimp onto appropriate size and place into a container (with lid).
Prepare Smoking Gun for smoking. Place hickory wood chips into the gun’s smoking chamber.
Attach the end of the hose inside the sealed container; turn on the gun and light the chips on fire.
Once the smoke covers the salad entirety, remove the hose and turn off gun after securing the container lid.
Let smoke sit for 1 to 2 minutes inside the container, then open the lid letting the smoke escape. You are ready to serve!
That’s right! We are giving away a R500 voucher to use at any Hudson’s restaurant. And everybody knows that they do the best Burgers in the world, so this is going to be real treat! O and don’t forget their famous decadently delicious milkshakes, and the always cool vibe and awesome people. As South Africa’s largest Catering Supplies company we count Hudsons as one of our many clients, and we know that you will absolutely want to win this!
To enter simply sign up for our Newsletter and stay up to date with our hot new products, sales and trends.
Meg Ralph is the go to interior designer for premier safari lodges and boutique hotels. Her list of famous projects includes Lion Sands, Madikwe, Cape Cadogan and the legendary Marataba Safari Lodge. With a list of such illustrious clients it’s no wonder she is considered one of South Africa’s top interior designers. If you are looking for some decor inspiration for your establishment then below is just what you need.
RIVER LODGE
“ELEMENTAL SAFARI” – LION SANDS PRIVATE GAME RESERVE, SABI SANDS
Introducing the new way to make your coffee: The BrewSpoon. This award-winning game changer was invented right here in Msanzi, in Bloemfontein actually, and once you try it you will wonder how you ever lived without it!
It’s the easiest way to make a single cup of filter coffee (or tea) without the cleaning hassles of using a plunger. Delivering the same quality taste, the BrewSpoon is made from food-grade polypropy and stainless steel. In three easy steps you can have a rich cuppa at the office, at home, or anywhere you go!
It’s time to sweeten up your family and friends with some simple and delicious recipes. With the Moulinex Masterchef Gourmet Blender it has never been easier and more comforting to bake. With a compact design and a chic silver or red finish, this Miracle Machine is guaranteed to fit into your kitchen’s design. It is has a powerful 1100W motor, a high-quality kit, and is bound to amaze you every time you put it to use.
TRY THESE COMFORTING RECIPES YOU WILL LOVE
RED VELVET CAKE
FOR 8 PEOPLE
INGREDIENTS:
To prepare the cake:
Cake flour – 1 cup
Salt – ½ teaspoon
Cocoa – 2 tablespoons
Room temperature butter – ½ cup
White sugar – 1 ½ cups
Eggs – 2
Vanilla extract – 1 teaspoon
Red food coloring – 2 tablespoons
White vinegar – 1 teaspoon
Baking soda – 1 teaspoon
To prepare the buttermilk:
Milk – 1 cup
Vinegar – 2 tablespoons
To prepare the frosting:
Room temperature cream cheese – 300 g
Vanilla extract – 1 ½ teaspoons
Sifted powdered sugar – 1 1/3 cups
INSTRUCTIONS:
Preheat oven to 175 degrees C and grease a cake pan with butter.
To prepare the buttermilk: in a bowl, combine the milk and vinegar and leave aside for 10 minutes, then add the food coloring and whisk.
In another bowl, mix the flour with the cocoa and salt.
Add the eggs, one at a time, beating well after each addition then pour in the vanilla extract.
Add all of the dry ingredients and mix then pour the buttermilk on 2 batches, beating well after each addition.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Pour the batter in the prepared cake pan.
Bake for 30 minutes or until cake is done. Allow to cool completely before frosting.
To prepare the frosting: beat the cream cheese with the vanilla extract in the Masterchef Gourmet stainless steel bowl, using the beater, then gradually add the sugar and mix again.
Decorate the cake with the frosting.
FRENCH CHOCOLATE CAKE
FOR 6 PEOPLE
INGREDIENTS:
Unsalted butter: 1 cup (226 g)
Chocolate: 1 cup (226 g)
Sugar: ½ cup (100 g)
5 Eggs
Flour: 1 tablespoon (8 g)
Powdered sugar: for decoration
INSTRUCTIONS:
Preheat oven to 180°C and grease a pan with butter.
Mix the butter, chocolate and sugar in a saucepan on low heat until the mixture softens. Leave aside to cool.
Add the chocolate mixture and keep stirring until ingredients are well combined.
Pour the mixture in the greased pan and place it in another roasting pan. Fill the roasting pan with boiled water until it reaches 2 cm height. Bake cake from 25 to 30 minutes in the preheated 180°C oven.
Remove the cake from the water bath, let it cool and decorate with powdered sugar.
EASY HONEYCOMB RECIPE
FOR 10 PEOPLE
INGREDIENTS:
To prepare the dough:
3 Cups all-purpose flour
2 tbsp Instant yeast
2 tbsp Baking powder
1 tsp Salt
1 ½ Cups Milk
4 tbsp Vegetable oil
4 tbsp Honey
To prepare the filling:
300g Crumbled feta cheese
¼ cup Finely chopped parsley
2 tbsp Nigella seeds
To decorate:
2 tbsp Nigella seeds
1 Beaten egg
INSTRUCTIONS:
To prepare the filling:
Mix all ingredients in a bowl and refrigerate.
To prepare the dough:
In a bowl, sift together the flour, baking powder and salt. Leave aside.
Add the dry ingredients to the liquid ingredients and knead using the kneading hook until the dough is smooth – about 6-8 minutes. You can add some flour if needed.
Cover and leave aside for an hour to rise until doubled in size.
Knead the dough with your hands for a minute and divide into equal-sized balls.
Fill each ball with ½ teaspoon of the cheese mixture. Seal the dough by pulling together the sides. Repeat with the rest of the dough until the quantities are finished.
Arrange the balls close to each other in a baking pan brushed with oil, in order to form a beehive. Avoid leaving gaps between the balls.
When done, cover the pan and leave aside again to rise, around 40 minutes.
Brush the balls with beaten egg and sprinkle with nigella seeds.
Bake the beehive for 20-25 minutes until golden.
TOFFEE CAKE WITH BANANA
FOR 8 PEOPLE
INGREDIENTS:
To prepare the cake:
All-purpose flour – 1 ¾ cups
Eggs – 2
Sugar – ¾ cup
Unsalted butter, melted – ½ cup
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Salt – ¼ teaspoon
Mashed bananas – 3
Lemon juice – 2 tablespoons
Vanilla extract – 1 ½ teaspoons
To prepare the toffee sauce:
Fresh cream – 1 ¼ cups
Brown sugar – ½ cup
Light corn syrup – ½ cup
Salt – A pinch
To garnish:
Whipped cream – 1 cup
INSTRUCTIONS:
Preheat the oven to 180°C and grease a loaf pan with a little butter.
To prepare the cake: in a bowl, combine the flour with the baking powder, baking soda and salt.
Leerdam Crisal Glass, is a premium European glass tableware manufacturer. They have been designing, producing and selling glassware for more than 250 years. As a result their quality products are used extensively in catering and home environments globally. With more than 600 staff in the Netherlands and Portugal, they are committed to providing products of impeccable quality and design.
Xigera Safari Lodge is one of the most luxurious lodges in the Okavango Delta, set in a beautiful location on a private concession within the Moremi Game Reserve, Botswana. After a complete rebuild Xigera has reopened under new ownership as one of the most exclusive and luxurious camps in Botswana, offering the ultimate flexibility for guests to shape their experience exactly as they desire. The philosophy at this stylish lodge says it all “anything, any time”.
It’s owned and run by the famous fourth-generation hoteliers, The Tollman family, so every inch and detail is carefully considered. Africa’s best artists, architects and interior designers were commissioned to create this spectacular Lodge offering the ultimate in style and luxury. Add to this year-round access to the Delta’s pristine waterways and experienced guides tuned into the nuances of the landscapes, animals and seasons. The result is the ultimate African Safari Experience.
The backstory
The original Xigera, a modest camp built from reed and thatch, was the very first property opened by Wilderness Safaris in Botswana in the mid-1980s. Up until recently, the Tollmans owned a sizable share in Wilderness Safaris – a fraction of their global travel empire, but significant because of their commitment to Africa. For more than 20 years Stanley Tollman brought friends and family to the delta to be privately guided by the highly experienced and hugely entertaining Mike Myers. In the parting of ways with Wilderness, the family kept Xigera, fulfilling a lifelong dream of rebuilding and refining their favourite lodge. Today, Myers and his wife Marian have become the Dereck and Beverly Joubert of Xigera. They oversee operations, mixing the family’s hospitality expertise with their safari experience and a deep understanding of operating sustainably in the middle of nowhere.
The Food
Ingenuity and variety spring from the kitchen – it feels as if you’re eating in a different restaurant every time, served in unique, last-minute surprise locations. A picnic lunch might be taken under a fig tree in the middle of the reserve, a romantic plated dinner on your private deck, sundowner snacks in the baobab-sculpture treehouse, a fireside barbecue in the boma. There’s even English tea with chocolate cake, smoked-salmon sandwiches, cream scones and pastel macaroons. There are also authentic Indian curries and tandoori specialities on the menu every day, but you can order whatever else you feel like, from steak frites to a buddha bowl. House wines are from the family’s own cool-climate Cape vineyards, but the cellar holds many boutique labels besides.
The service
Many of the staff have been part of the Xigera family for decades, and are enormously proud of the new lodge, but it is a quiet, intentional, service-driven confidence – nothing is too much trouble and personal quirks are indulged and remembered, as they would be in one of the Tollmans’ Red Carnation city hotels. Days unfold as energetically or as leisurely as you want, with plans and surprises orchestrated with meticulous attention to detail in the background, thanks to guests’ private guide and butler.
The rooms
The 12 suites, most facing over the floodplains, are linked to the main areas by elevated boardwalks winding between the trees. Each is a self-contained oasis of indoor-outdoor living spaces filled with contemporary furniture and art, commissioned and sourced through Cape Town’s Southern Guild gallery. Bedrooms are lavishly layered – plump cushions, ornate Ardmore bedside lamps, rich, textured fabrics – it’s hard to believe you’re in the wilderness
The area
The lodge’s designer interiors and superb service are wonderfully distracting, but it’s the Delta’s watery wonderland that demands attention and exploration by boat, mokoro (or even a glass-bottomed canoe), four-wheel-drive game-viewer or on a guided walk. You can easily expect to see the Big Five and this is by far one of Africa’s best areas for game viewing.
The Eco effort
Central to the efficient off-grid running of Xigera is the state-of-the-art Tesla solar hybrid-power system, which supplies almost 100 per cent of the camp and nearby staff village’s energy. Many of the eco efforts are behind the scenes, like the composter for organic kitchen waste that produces ‘black gold’ to boost the kitchen gardens; the biodegradable cleaning products and the gorgeously scented toiletries, packaged in recyclable grass-green glass; grey water from the above-ground sewage system that safely irrigates the gardens. The water supply throughout the lodge is purified via the latest in reverse-osmosis technology before being remineralised (tap water is perfectly safe to drink and guests receive a sleek, refillable water flask). Thermodynamic geysers supply hot water using minimal energy, while the tinted glass windows in the guest tents insulate the interiors against heat and cold depending on the time of year.
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