Chef Daisy: ‘I am vibrant’

There is something hypnotic about watching a chef preparing a meal. The soft hand that shook mine moments ago now confidently wields a butchers knife, swiftly slicing up ingredients like they are made of butter. I can hear the smile in Chef Daisy’s voice as rich aromas rise in warm waves from her frying pan. Her tone seems to be in tune with the sizzle, and her story emerges through the plumes of steam that have started to dance between us.

Daisy’s passion for cooking began in her modest family kitchen, where she watched Chef Daisy sitting on the deck of The Lookout Cafeher mother lovingly prepare traditional meals. Since then, she has worked at the Wild Horizons Lookout Café and now on the Malachite, a luxury dinner cruise boat.

These exciting kitchen environments have inspired Chef Daisy’s skills and become transferable to the taste of her cuisine. Her bold and fearless experimentation with flavours mirrors the dramatic landscape of the Lookout Café, an iconic restaurant perched on the edge of the Batoka Gorge. Today, as the Malachite slips along the surface of the Zambezi, Daisy plates up her popular Beef Mignon. “The Zambezi River is breath-taking and refreshing, so the environment on its own makes the brain fresh”, explains Daisy, as she trickles a decadent jus over her dish. The dots and squiggles of nouveau cuisine are artfully incorporated, but they are accompanied by hearty, wholesome ingredients that strike the delicate balance between home cooking and fine dining.

As in all kitchens, a sense of urgency buzzes through the atmosphere around us, but the calm smile never leaves Daisy’s lips. Her lightning-quick hands stir and sprinkle fresh herbs into the simmering pots, but there is no futuristic culinary chemistry or flamboyant tableside showmanship. The ingredients for the Malachite dining experience are simple- spectacular food, prepared and served by a spectacular team, in spectacular surroundings.

While Daisy favours fine dining when she cooks, her favourite meal is Mild Peri Chicken served with a parsnip puree, asparagus, baby carrots and chilli sauce. Like her, it is unpretentious yet inimitable- the kind of meal you would want to share with friends. Though Daisy may work like a machine, there is emotion in her food that resonates with all who taste it.

Chef Daisy describes herself as a “vibrant, energetic woman who is willing to go the extra mile” and she shows this in her food. An hour ago, we sat down at a table laden in fairly ordinary groceries. Under Daisy’s expert hands, the vegetables, herbs, spices and meat came together in a delicious dish that only someone who truly understands and appreciates good food could create.

At Wild Horizons, a spirit of empowerment, passion and positivity emanates from within. The women in our company shape our vision to make a difference, and their fierce sense of strength and leadership weaves a golden thread throughout the organisation. Keep an eye on our website for more blog posts about the many Wild Horizons Wonder Women.

Join Chef Daisy on a Malachite dinner cruise by booking here, or get in touch with us at info@wildhorizons.co.zw

Carol Makuwire: ‘I am a pioneer’

“I am not just a boat captain responsible for my passengers. I am a pioneer, responsible for inspiring other women to break into the profession.” Her voice may be soft, but the message is clear and delivered without a tremor of nerves. Twenty-two-year-old Carol Makuwire is a valued ambassador for Wild Horizons, navigating unchartered waters as she strives to become the first female boat captain working on the Zambezi in Victoria Falls.

Carol joined the Wild Horizons team in 2017 as a trainee chef at the Lookout Café. To allow trainees to experience different sectors of the organisation, chefs will often work in the Café as well as on the cruise boats. Before her first sunset cruise was over, Carol had decided to step away from the kitchen and join the crew. Inspired by her profound appreciation of and connection to the natural world, Carol started studying for her guides license and Skippers license with the Inland Waters Ministry of Transport.

Understanding that boat captains charismatic personalities shape the guests experience , Carol began shadowing the Wild Horizons boat captains during her free time. The crew took Carol under their wing, and to help her grow in confidence, they encouraged Carol to perform part of the briefing on the cruises. “I was nervous at first”, she admits with an easy smile, “but I love working in nature and I love people, so with the support of the others I started looking forward to the talks”. Having achieved one milestone, Carol was ready for the next challenge. She sat her Skippers exam and became licensed.

Having chosen a challenging, male-dominated career path, Carol has not been immune to the glass ceiling, but she dismisses the occasional negativity. “People will sometimes tell me I am too small to be in charge of a big boat, and that I was better-suited training to be a chef”. Without a shred of bitterness, she shrugs off the comments and says with a knowing smile , “I am here, I am doing this, and if you are not going to be supportive, then I am not going to listen”.

While Carol works alongside her mentors, she continues her studies for her Professional Guides Licence with a sense of determination that reflects the joy she derives from following her heart. In celebrating strong women like Carol Makuwire, we not only validate her hard work but also hope to inspire other women to pursue their own dreams.

At Wild Horizons, a spirit of empowerment, passion and positivity emanates from within. The women in our company shape our vision to make a difference, and their fierce sense of strength and leadership weaves a golden thread throughout the organisation.

Keep an eye on our website for more blog posts about the many Wild Horizons Wonder Women.

Zimbabwe Council for Tourism Achievers’ Awards Event 2018

Zimbabwe Council for Tourism Achievers’ Awards Event 2018

A total of 19 awards were handed out at the Zimbabwe Council for Tourism Achievers’ Awards event, attended by the Minister of Tourism and Hospitality, Prisca Mupfumira, and about 200 travel and tour operators, government officials and media personalities. The awards were created to reward and recognise effort and achievement by individuals and organisations in support of the travel and tourism sector, primarily during the preceding 12 months.

Barbara MurasiranwaWild Horizons are proud winners of the Achievement in Innovation award (jointly awarded to Victoria Falls Carnival, Wild Horizons and Far and Wide Zimbabwe) as well as the President’s Special Award, awarded to Wild Horizons’ Barbara Murasiranwa. Barbara, who chairs the ZCT’s Victoria Falls branch is a “tireless representative of ZCT and of operators in the Victoria Falls area.”

https://www.dailynews.co.zw/articles/2018/02/24/top-tourism-players-honoured

Being whisked away by Dean Jones

Africa is a nation rich in a diversity of flavour, and as Virginia Woolf so adequately said: “One cannot think well, love well, sleep well, if one has not dined well”. The Elephant Camp is committed to providing guests with a delicious cuisine that celebrates our bounty of fresh local produce, ensuring that every meal is an experience to be remembered and revered.

Dean Jones, Wild Horizons’ Executive Chef, based at The Elephant Camp, recognises that food is more than just a meal, but an art in the most delicious form. He believes that “being a chef is an expression of character, passion, creativity and love”.  Dean did his culinary training at Silwood School of Cookery in Cape Town, which is highly acclaimed for its three-year Grande Diploma Course. However, it was while watching his mother prepare sweet and savoury snacks for functions as a young boy that his seeds of passion were sown. He soon recognised food as a way of bringing people together and expressing himself through the different flavour profiles in each meal.

During his culinary training, Dean was taught the fundamentals of French Cooking. Throughout his first year, he mastered the techniques that would come to define, and radiate, through his expertly accomplished dishes. During his second year, Dean spent two months in five different kitchen environments, where he gained valuable experience working at several reputable restaurants, including The Conservatory at The Cellars Hohenourt, Myoga Restaurant at the Vineyard Hotel in Claremont, and The Foodbarn in Noordhoek. Dean’s innovative and creative recipe development and food styling skills can be attributed to his time spent with Abigail Donnelly at the Woolworths Taste Magazine.

In the April of 2016, Dean was selected as a semi-finalist out of tens of thousands of chefs from around the world in a global competition called The San Pellergrino Young Chefs Award. Due to this Global competition, at the age of 30, Dean was recognised as one of the worlds ‘up-and-coming’ young chefs.

If food is the body of good living, then wine is the soul. Under the guidance of Chef Margot Janse at Le Quartier Francais’s The Tasting Room in the beautiful Cape Winelands of Franschhoek, Dean gained valuable knowledge about the process of tasting wine, as well as the winemakers themselves. Dean will introduce and execute decadent Wine & Coffee pairings, as well as High Tea & Champagne pairings that are sure to exhilarate our flow of international clientele. Having been motivated by a variety of multi-talented and well-renown chefs, Dean is now striving to be the type of food connoisseur that future diners and chefs are inspired by.

Dean has a passion for pastry that arose while he spent time in his Ouma’s bakery as a young boy. Through his flaky phyllo pastry, tantalising tarts, and buttery crisp croissants, Dean’s freshly baked menu achieves a wow factor in textures, flavours and presentation. American humorist Erma Brombeck was right when she told the world: “Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.” It will take a strong-willed person to wave away Dean’s pastry display.

The concept of travelling is infused with the aromas and tastes of each place that we visit, and in order to truly absorb a culture, we need to savour the delicacies that the region has to offer. The meals devised by Dean are well worth travelling for.

Happiness is derived from good food, good music and good wine, all three of which Dean has a well-nurtured passion for. His creativity in the kitchen shapes food artistry that introduces diners to new sensations, cultures and tastes.

“Life is made up of many wonderful, colourful people, and food has a way of bringing cultures, families and friends together. It has the ability to induce nostalgia, calm, healing and peace.” – Dean Jones.

Meet your guide – Richard

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One of the first things to strike you as you arrive at Imbabala Zambezi Safari Lodge is the warmth and friendliness of its guides. One of these guides is Richard Nsinganu.

Richard was born in Harare and from a young age, he developed a love of the bush. His natural tendency towards looking after and entertaining people led him into the tourism industry. His first taste of tourism was when he worked for Imire Game Lodge in the north-east of Zimbabwe as a driver. He recalls that as a driver he watched the guides there taking people for drives and interacting with tourists and he decided that this would be his chosen career. He made the move from Harare to Victoria Falls, the capital of tourism, and he has lived here for 18 years. He has worked as a guide at Imbabala for 5 years. He has had several prestigious mentors in the industry, including Roger Parry from the Victoria Falls Wildlife Trust. Through their teachings and a natural dedication of his own, Richard gained his Learners Guides license. He has continued to amass a wealth of knowledge about all aspects of the bush.

Richard has a deep love of the bush, everything to do with wildlife and is a natural host. A game drive is certainly not just a game drive when you go out with Richard! Nothing is too small or insignificant for him to stop and talk about. He can hold guests spellbound for 15 minutes talking about a termite mound or have you all in stitches while describing a busy squirrel’s thought process. Whether on a cruise or a game drive, Richards’s constant flow of information and innate sense of humor keeps guests enthralled and allows them to take home pieces of information and memories of Africa that will stay with them for life.

Richard is married and is the proud father of 3 delightful daughters. We hope that one day at least one of them will follow in their father’s footsteps and contribute as significantly as Richard has to the tourism industry. Written by Libby White

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Chef Renzo

While sitting in the stunning Lookout Café overlooking the Batoka Gorge, with a salted caramel pretzel milkshake in hand,  I was fortunate enough to catch up with Chef Renzo on his annual visit to the Wild Horizons properties . Originally born in Portugal, Chef Renzo moved to South Africa in 1994. He has spent many years working closely with and for several leading hotel chains. His varied experiences have given him different and exciting perspectives on food. He visits the Wild Horizons group annually to work with the in house chefs and to bring in creative new ideas in the menus being offered. In keeping with current trends the Wild Horizons group, incorporating The Elephant Camp, Stanley and Livingstone, Imbabala Zambezi Safari Lodge and the Lookout Café, like to update their menus seasonally with imaginative ideas to celebrate the move from winter into summer.

Chef Renzo stresses that a key component of a menu is the availability of ingredients and at all times there is an emphasis on quality and freshness. He told me that a current food trend at the moment is the use of herbs and this will be a key component in many of the salads gracing Wild Horizons tables. He and the team are always on the lookout for delectable bites with a difference.

Many guests of the Wild Horizons group are often lucky enough to visit at least two of the properties and as such it is important that each lodge boasts its own style of food. In keeping with the Wild Horizons mantra that every dining experience must be different Chef Renzo is planning on implementing a revolving menu at each lodge that will include a buffet, a set menu including at least 3 options and a bush braai out of camp. He plans to make even further use of our unique and glorious African settings on the doorsteps of our lodges.

Of course availability of stock can sometimes hinder the imagination but there is no shortage of fresh salad ingredients in Victoria Falls . Much to the delight of our chefs, local entrepreneur Dave Cooper has started up his own hydroponic vegetable garden within Victoria Falls. Moving away from mass market gardening Dave is growing, with unbelievable success, a wide variety of the more unusual and yet sought after salad ingredients including fancy lettuce, a variety of tomatoes, several varieties of edible flowers and a spectacular array of fresh herbs.

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Wild Horizons look forward to spoiling you with our new and creative menus that are welcoming in the summer of 2016. Written by Libby White