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.
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.
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