{"id":1563,"date":"2016-03-12T09:36:25","date_gmt":"2016-03-12T09:36:25","guid":{"rendered":"https:\/\/www.isibindi.co.za\/\/blog\/?p=1563"},"modified":"2023-01-20T10:21:49","modified_gmt":"2023-01-20T08:21:49","slug":"rhino-ridge-food-philosophy","status":"publish","type":"post","link":"https:\/\/isibindifoundation.org\/2016\/03\/12\/rhino-ridge-food-philosophy\/","title":{"rendered":"Rhino Ridge Food Philosophy"},"content":{"rendered":"
I love how passionate the Isibindi Africa Lodges chefs are about local produce, and the team at the new Rhino Ridge Safari Lodge embody this love of all things seasonal and local. I ask about their food philosophy and the Head Chef’s reply is crisp: \u201cFresh!\u201d He becomes animated as he describes his pleasure if something can be picked today and put straight on the plate. He has enjoyed finding local suppliers, enthusing about the range of local varieties of beetroot he has discovered for the Hluhluwe lodge. I wait him out as he goes into a trance about this ingredient, its colour, texture and the many ways it can be used to lift a dish to create a new experience. He moves onto other beloved ingredients and is even encouraging local farmers to expand their local speciality produce to offer his guests a full range of what is unique from this area. \u201cTravel is about experiencing new things, new flavours from a different part of the world. Food is an important part of that journey\u201d he explains and he loves showcasing the best of the region to the guests.<\/p>\n