15:09Cooking in the middle of South Africa
I cooked a trackside dinner with Chef Vusi and the Kruger Shalati team.
The menu · Aug 2026
What I served at Kruger Shalati.
Here’s every dish from that night. If I’ve got a card for it in my notebook, it’s linked.
Bread & Soup
- Cheddar FinancierCheddar, pepper, parmesan
- Wild Mushroom CappuccinoSoubise foam
Starters
- Duck Liver & Thyme WafflePickled onion relish, maple whip
- Yellowtail EscabecheBrioche, red onion
Salads Station
- Crispy Artichoke CaesarBaby gem, fried artichokes, shaved parmesan, sorghum crouton, smoked anchovy dressing. Plus four salads from Chef Vusi
Flame Meets Passion
- Goat BarbacoaCharred salsa verde
- Grilled RibeyeBlack sesame mole, green onion crema
- Cajun Smoked TroutPickled onion relish
- Whole Roasted CauliflowerHerb butter. Vegetarian
- Whole Roasted PumpkinWild-herb butter, marula kernel. Vegetarian. In the 2 Aug recipe book this replaces the cauliflower
Sides
- Pommes Anna
- Pomme Purée
- Coal-Roasted Seasonal VegetablesLocal honey, bush herbs, smoked salt. From the 2 Aug recipe book
Taste of Africa
- Chef Vusi’s Potjie Course
Dessert on the Tracks
- S’mores Baked AlaskaToasted marshmallow meringue, dark chocolate, sorghum biscuit crumb
- Chocolate & Xigugu CookiesDark chocolate, roasted ground peanut, flaked salt
- Rooibos Tea MacaronsRooibos ganache, honeybush caramel. And the Shalati cheese board
