THE RISE OF THE CULINARY SAFARI: And what it means for the travel trade
By CINDY-LOU DALE/ Safari cuisine was once the weakest link in an otherwise extraordinary experience. Lodges typically relied on colonial-era menus, imported ingredients, and dishes that bore little connection to the landscapes in which they were served. But across Africa, that model is being rapidly replaced. A new generation of chefs and lodge operators are reshaping bush dining by embracing indigenous produce, heritage recipes, and hyper-local sourcing.






























