By Roxanne Reid
Okavango Delta, Botswana. It’s a UNESCO World Heritage Site, a mass of water channels, floodplains and islands teeming with wildlife. It’s also a wilderness far from civilisation, so everything you need to run a camp there – from soap to fresh food ingredients – has to be flown in on a small plane.
Okavango Delta, Botswana. It’s a UNESCO World Heritage Site, a mass of water channels, floodplains and islands teeming with wildlife. It’s also a wilderness far from civilisation, so everything you need to run a camp there – from soap to fresh food ingredients – has to be flown in on a small plane.
Imagine, then, the creativity it takes to create delectable meals for your guests, no matter what day of the week it is.
It’s something that Chef Herman Breedt at Duba Expedition Camp does with the flair of a master, whether it's mini pizza and chocolate brownies for high tea, breakfast-on-the-go to be eaten from the foldout table on the front of your safari vehicle, or a sophisticated six-course tasting menu for dinner.
It’s something that Chef Herman Breedt at Duba Expedition Camp does with the flair of a master, whether it's mini pizza and chocolate brownies for high tea, breakfast-on-the-go to be eaten from the foldout table on the front of your safari vehicle, or a sophisticated six-course tasting menu for dinner.
Watch the short video clip below to find out why he loves his job of creating fine food at this Great Plains Conservation camp.
* This is part of a series called Voices of Botswana, which shares the stories of some of the people we met on our Botswana adventure. You can find them all in the people category of this blog.
Copyright © Roxanne Reid - No words or photographs on this site may be used without permission from roxannereid.co.za
Copyright © Roxanne Reid - No words or photographs on this site may be used without permission from roxannereid.co.za
