Showing posts with label Raw Food. Show all posts
Showing posts with label Raw Food. Show all posts

Monday, October 8, 2012

THE KASANKA BAT MIGRATION – ONE OF WORLD’S HIGHEST-RATED WILDLIFE SPECTACLES


Robin Pope Safaris (RPS), a classic safari company known for its innovative safaris, invites wildlife lovers on a unique and exotic excursion – the annual Bat Migration to Kasanka, Zambia’s smallest national park.

The Kasanka Bat safari package starts at US$4243 per person sharing, and comprises three nights at RPS’ Nkwali Camp, three nights in Kasanka National Park and one night in Lusaka. Included: round-trip internal flights to and from Lusaka; all safari costs.  Excluded: international airfares, Visa and airport departure taxes.

Set departures:  November 23, 2012; November 22, 2013. Alternative dates can be booked for late November, early December, but rates will vary.

In the center of Kasanka National Park in Zambia’s north lies 100-acre Fibwe Forest, host to an extraordinary phenomenon – the annual visitation of some 10 million, “straw-colored fruit bats.” When in full swing, the bats of Kasanka form the highest mammal concentration in Africa, and most likely the world. Each bat weighs 8.82 ounces.  As numbers reach up to 10 million, the skies are weighed down with 5,505,267 pounds of fruitbats!  As RPS’ Emily Haynes mused, “This is equivalent to 700 elephants flying around.  All I can say is, ‘Poor trees,’ as the bats all come to roost.”

Of the Kasanka Bat Safari, trailblazer and veteran safari-goer Jo Pope said, “I have spent three hours with half a million King Penguins on South Georgia, so my wildlife bar is high, but the bats impressed, inspired and left me awestruck!”

The bats take off from their roosts at dusk and fill the skies, turning the sunset almost black, as they disappear for a night of foraging in the ripening fruit trees. They return again at dawn, and take up their cozy spots next to each other high up in the trees, covering the trunks like thick icing, as branches buckle under their weight. Best time to witness the phenomenon is pre-dawn. Standing in a 60-foot tree-top hide watching the roosting bats and the raptors hunting them is a sensory phenomenon like no other, not only for its visual effect, but for the sound of pulsating life. 

Kasanka National Park is also regarded as one of the country’s best birding destinations, inhabited by no fewer than 457 different species.  It’s home, too, to elephants, sitatungas (swamp-dwelling antelopes), hippos, bush pigs and blue monkeys.

For more information visit  www.robinpopesafaris.net

Wednesday, October 3, 2012

STEENBERG HOTEL’S WORLD OF WINE & FOOD JUST GOT “FUNNER”


In keeping with culinary trends, Steenberg Hotel & Winery, one of the oldest wine farms in South Africa’s Western Cape and winner of numerous awards and accolades, is changing its food and wine direction from the formal to the fun.  Now, Steenberg offers so many options that guests can dine the whole day through.  And, with 80 staff and only 50 guests, the fun is sublimely served up.

Catharina’s Restaurant

“We believe people want a more casual ambiance and lighter fare,” says Gaby Gramm, General Manager of the hotel.  “Beginning now, we’re turning Catharina’s from a fine dining establishment to a more casual, light-hearted restaurant, with fresh summer feasts.” (Summer in South Africa is mid-October to mid-February.)

Catharina’s courses are pared down to two or three and matched with the winery’s award-winning wines such as Steenberg Sauvignon Blanc 2010 and Steenberg Red Blend 2009Local produce is brought from the farm to the table under the deft hand of “celebrity chef” Garth Almazan.  Sample menu:

Starter:  Pear and Courgette Soup
Main:  Snoek fishcakes with sweet pickles; Apricot relish; Salad of soft greens and snap peas
Dessert:  Steamed custard or Farm yogurt, roasted quince, star anise compote with toasted pistachios
Plus Steenberg wines to match.
Family platters will feature such items as free-range baby chicken stuffed with herbed sausage; sides of roast potatoes; farm green beans and baby carrots; salad of sliced tomato and onion with tarragon vinegar.

Gorgeous by Graham Beck

The first brand-exclusive bubbly bar in South Africa is contiguous with Catharina’s and is being integrated more closely with the restaurant.  Gorgeous offers a full selection of Graham Beck Wines’ award-winning bubbly (called Méthode Cap Classique) along with tasty canapés prepared exclusively for Gorgeous by Executive Chef Almazan. The canapés – one is a decadent dessert – have been created to complement the Graham Beck sparkling wines, available either by the bottle or the glass. Prices start at $4.50* per flute and $22.50* per bottle.
Bistro Sixteen82

Named after the year in which Steenberg was first established, the 70-seater cellar door eatery under the direction of Chef Brad Ball serves classic bistro fare, incorporating the rustic style of Provencal food, and Steenberg wines. Sumptuous breakfasts are available in the morning, snack platters from the Raw Food Bar throughout the day, and Tapas in the late-afternoon and at sunset.

Picnics

Picnics come in wine boxes, a small feast of charcuterie and other goodies plus the choice of a bottle of red or white Steenberg wine.  Picnickers can opt to take their repast on the Steenberg Estate or travel out to Cape Point and savor it there.

Interactive Dining

When his schedule permits, Chef Almazan will involve guests in cooking demonstrations and discussions of the why behind his famous dishes.

*Based on exchange rate 10/08/2012

For more information visit www.steenberghotel.com