Many people come back from safari feeling heavy from all the three-course dinners. Upsetting that tradition is South African-born chef, Pierre Van Zyl.
Van Zyl, who has changed the face of ‘bush’ cuisine, is now cooking in northern Botswana, at one of ROAR AFRICA’s favorite lodges. His approach relies on fresh flavors, and seasonal, African-grown ingredients, with many of his dishes inflected with influences drawn from Africa’s unique Asian heritage. He uses no cream-based sauces, finding healthful, nutritious alternatives to refined sugars, starches and flours.
“I don’t mess with classics — gazpacho is a gazpacho,” says Van Zyl. “I also strive to create honest, unpretentious, modern food that makes you feel good.”
Specialities include battered Botswana bream with a Malay butternut puree, and African chili-caramel, baked Granny Smith and praline salad with home-cured South African biltong, and a salad of yellow beef tomatoes, goats cheese and a herb pesto dressing.