controlled wine gallery . Owner Japie van Niekerk ’ s favorite varietals can be found throughout the collection which he personally selects and is composed of purely South African wines . Guests can couple their wine , whiskey , or gin tasting , paired by a personal sommelier , with a private dinner in their villa , outside in the indigenous gardens , or in the bushveld . A Kosher Offering
Chef can tailor menus to guests dietary preferences including gluten free , allergies and vegan as well as deliver a host of unique kosher preparations that specifically cater to Orthodox Jewish guests . Ingredients are procured at Kosher World South
Sourcing Locally
Cheetah Plains ’ culinary team relies on fresh deliveries weekly from local producers with the finest quality of ingredients from Hoedspruit , Nelspruit and White River . Menus are designed to ensure minimal waste of all ingredients , while food waste is shared with local communities for livestock fodder . The culinary team keeps up with the latest global food trends as the future of Safari Cuisine leans towards healthier eating and sustainable food sources . About Chef Charlaine- Lee Fouche
Inspired for decades by international chefs such as Dominique Crenn , Clare Smyth , and Massimo Bottura , Chef Charlaine started in
Chef Charlaine- Lee Fouche
Africa and all arrangements are made prior to arrival . The meal service and kitchen cleaning are carried out in accordance with kosher principles , and include the usage of crockery and cutlery dedicated solely to the purpose of kosher catering . There is also the option for a Mashgiach to arrive at the lodge a day before guests to kasher the entire kitchen who stays on site to supervise the in-house Chef during all meal preparations and services . the culinary world in 2005 with her mentor Otto Stumke who had over 25 years of experience , and who guided her with his perception on what to expect in the hospitality industry , as well as , fine tuned her culinary skills . Prior to working at Cheetah Plains , Charlaine worked for eight years with Golfing Africa as the Executive Chef as well as Glenburn Lodge as the Senior Chef de Partie , and Mount Grace Country House & Spa as a Pastry Chef . She received a
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