Cooking at the Antbear Drakensberg Lodge

Because food is an essential ingredient of the perfect stay!

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Cooking at the Antbear Drakensberg Lodge

Drakensberg accommodation - Hand crafted furniture

Meals are part of the real surprises that the Antbear Lodge has to offer where home grown cooking is part of the deal. We like to use our own home grown organic vegetables and if we haven’t got, then we lean heavily on those local providers with similar attitudes to our own. Conny and Andrew both like cooking and are up to changing just about anything to suit tastes or philosophies.

Our cooking experience is in part a journal, a record of events and memories expressed in recipes. In the course of our travels we have filed away many recipes and with them images of people and places and their lives. How food tastes has much to do with the associations we make and if you would like to hear the tales of our meals we would love to tell them.

Freshly home baked bread

Bread is something of a passion at the Antbear and it is not seldom that a few different home made breads land on your table. Sometimes just for fun we make this special pot baked maize bread with a gentle sprinkling of sesame seeds to complement the crispy crust. This bread goes down really well with a bottle of chilled white wine and some garlic butter. Mostly our bread is made from whole wheat that we ground ourselves. Breakfasts with fresh bread, scones or muffins are also just hard to beat.

A fusion of Indian, Italian, and classic South African cuisine

We like Indian food so its something that turns up fairly regularly on the menu and Andrew has even been know to make everything himself right down to the lemon pickle. Watch it this guy is a curry fanatic. Sometimes a roasted home grown chicken is just hard to beat lightly stuffed with nuts and rosemary and lots of garlic. This kind of home cooking done in a Roma pot was known especially to the Italians for centuries. Its really best sometimes just to stay with tradition and leave out the experiments.

Having spent 15 years in Germany and with Conny being German, its hardly surprising that Andrew has developed skills in this cuisine too. His home made sauerkraut and cheese sausage served on a bed of mashed potato is as good as the German bratwurst that is obtained from a local German sausage maker. So plan for slow and decadent dinners by candlelight. Breakfast is served with our own home-made yoghurt and fresh fruit salad, freshly baked bread, scones or muffins as well as our own free range eggs, served with venison sausage or bacon.

Antbear Lodge

Travel differently. Overnight in a luxury cave or comfortable thatched cottage. You will appreciate food with a true South African flair, a perfect night's rest, and be inspired and rejuvenated!

reservations@antbear.co.za
+27 (0) 76 441 2362

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Because food is an important part of your stay

Meals are part of the real surprises that the Antbear Lodge has to offer where home grown cooking is part of the deal. We like to use our own home grown organic vegetables and if we haven’t got, then we lean heavily on those local providers with similar attitudes to our own. Conny and Andrew both like cooking and are up to changing just about anything to suit tastes or philosophies. Our cooking experience is in part a journal, a record of events and memories expressed in recipes. In the course of our travels we have filed away many recipes and with them images of people and places and their lives. How food tastes has much to do with the associations we make and if you would like to hear the tales of our meals we would love to tell them.

Morrocan taginehome baked breadroast chicken

Bread is something of a passion at the Antbear and it is not seldom that a few different home made breads land on your table. Sometimes just for fun we make this special pot baked maize bread with a gentle sprinkling of sesame seeds to complement the crispy crust. This bread goes down really well with a bottle of chilled white wine and some garlic butter. Mostly our bread is made from whole wheat that we ground ourselves. Breakfasts with fresh bread, scones or muffins are also just hard to beat.

We like Indian food so its something that turns up fairly regularly on the menu and Andrew has even been know to make everything himself right down to the lemon pickle. Watch it this guy is a curry fanatic.

Sometimes a roasted home grown chicken is just hard to beat lightly stuffed with nuts and rosemary and lots of garlic. This kind of home cooking done in a Roma pot was known especially to the Italians for centuries. Its really best sometimes just to stay with tradition and leave out the experiments.

Having spent 15 years in Germany and with Conny being German, its hardly surprising that Andrew has developed skills in this cuisine too. His home made sauerkraut and cheese sausage served on a bed of mashed potato is as good as the German bratwurst that is obtained from a local German sausage maker.

So plan for slow and decadent dinners by candlelight.

Breakfast is served with our own home-made yoghurt and fresh fruit salad, freshly baked bread, scones or muffins as well as our own free range eggs, served with venison sausage or bacon.

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