The Management Team is the backbone of operations at Garonga Safari Camp and Little Garonga. They ensure everything runs smoothly for the guests both at the front of house and behind the scenes. More importantly, they are the leaders that guide, support and mentor the other teams of staff at Garonga.
Reyneke is the Operations Manager and has been at Garonga now for almost three years. As a very diligent and thorough person, he is tasked with all general operations of lodge as well as overseeing the Safari Department, which is run by Jaffeth. Reyneke arranges external training courses to ensure consistently high standards at both properties that meet the expectations of every guests that walks through our doors.
Riki is the Administration Manager, who has worked at Garonga for three years, along with her husband Reyneke. She has taken on this difficult and intense role with great gusto and quiet determination. From accounts management to stock control and month-end reporting, Riki is incredibly capable and efficient.
Charlotte, who joined Garonga two years ago as the Manager, is currently on six months maternity leave and will return in the beginning of 2019.
Lize has stepped comfortably into Charlotte’s shoes for the six months she is on maternity leave. Whilst she is new to managing, she has slotted well into the position because she is thorough, diligent and confident. In January 2019, Lize will begin her four-year Tourism Degree.
Robert and Steffen are the Manager at Little Garonga and Maintenance Manager, respectively. Check out the blogs on the Little Garonga Staff Team and the Maintenance Team to find out more about Robert and Steffen.
Feeding your soul at Garonga Safari Camp is in the artful hands of our passionate and skilful kitchen staff. And they take your tummy’s satisfaction very seriously.
Over the next few months we are going to take you on a journey behind the scenes at Garonga Safari Camp. You will have insight into the love, passion and history behind all aspects of the lodge’s services which, of course, stem from its beautiful people as a foundation.
A focus on Food
In January we start with a focus on our champion chefs and kitchen staff who not only guarantee that no one ever goes hungry at Garonga but also promise to bust your new year’s diet resolution in a flash. From the droewors (traditional South African dried meat) and spicy corn snacks served on your game drives paired with fabulous wines, to your high tea or potjie (South African stew) night in The Boma, everything is sprinkled with a generous dose of African spirit, energy and a smile. They are even kind enough to share with you their ‘not-so-secret’ recipe for their renowned Amarula Chocolate Cake (see below)…what a lovely bunch they are!
Reineth – Head Chef
Reineth, (our ever faithful!) started at Garonga when we first opened in 1997. Over the years she has performed magnificently, and quite rightly was given the position of Head Chef 10 years ago. During our Closedown in 2016 for 3 months, she spent 3 weeks in a top hotel in Cape Town learning more tricks of the trade.
Venecia – Assistant Head Chef
Venecia has been at Garonga a few years now coming across from Makalali. She is a very capable stand-In when Reineth is away and a valuable assistant to her day to day.
Sylvia, Caroline and Phumzile – Sous Chefs
Syvlvia and Caroline both previously worked in the scullery and over the years learnt cooking techniques by observing the other Chefs. Both are now very capable Sous Chefs. Phumzile started at Garonga about a year ago as a Breakfast Chef and she has progressed beautifully and is now more than capable of preparing dinners as well.
Paulinah – Scullery Manager
Paulinah (another ever faithful staff member) has been at Garonga almost 20 years and has overseen the scullery ever since she started. She also takes casual staff under her wing when they come in for short periods of time.
Lee-Ann – Trainer from the Culinary Guild
Lee-Ann started consulting in 2015. She comes up from Cape Town about 3 times per year for 10 days. She completely overhauled our food style and presentation when we reopened in June 2016 after our 3 months refurbishment. It has made a huge difference and the standard and quality of food and presentation has dramatically improved.
Each evening at Garonga takes on a theme, and we rotate between private and communal dining. We do also cater for all dietary requirements on request. You can see more about our daily offering in our previous blog ‘A Foodie Traveller’s Delight’.
The people behind the food, and of course the food itself, at Garonga is something we are exceptionally proud of. We would like to publicly thank our staff for the commitment and enthusiasm they show to not only delivering top quality food to our guests but also for their motivation to continually learn and develop themselves, meaning Garonga can also only grow bigger and better and, importantly, keep creating more delicious and unique cakes like this one…
Not-So-Secret Chocolate Amarula Cake
Ingredients for the Chocolate Cake: (Separate mixture into two tins when baking. Use spring form cake tins, they are more user friendly)
120ml good quality cocoa powder
250ml boiling water
6 whole eggs
440ml caster sugar
120ml vegetable oil
500ml cake flour
20ml baking powder
Ingredients for the Amarula Syrup & Topping:
800ml granulated sugar
300 ml Amarula liqueur
4 tins caramel condense milk
800ml fresh cream, whipped to stiff peak for topping
Method for the Chocolate Cake:
Preheat the oven to 180 C
Sift the cocoa powder
Pour the boiling water the cocoa, stir to dissolve into the water and leave to cool.
Beat the eggs, caster sugar and oil together until ribbon stage and sugar is dissolved
Add the cooled cocoa mixture to the egg mixture
Sift the rest of the dry ingredients together and fold into cocoa / egg mixture
Divide the mixture into two 22 cm x 30 cm pans and bake for approximately 20 minute or until a skewer comes out clean
Method for the Amarula Syrup
Heat the granulated sugar and water together for about 5 minutes, until the sugar dissolves and the liquid has reduced slightly.
Remove the sugar mixture from the stove and whisk in the Amarula slowly until well combined.
As soon as the cakes come out of the oven, while they are still hot, prick the cake with a skewer (all over – leave the cake in the tin)
Divide the syrup and pour an equal amount over both cakes while hot.
Place the cakes in the fridge to cool completely.
Method for the Topping:
Once cake has cooled completely in the tin, in the fridge, spread caramel on one of the cakes
Remove the other cake out of its tin and place the cake on top the caramel topped cake.
Spread whipped cream on top of the cake in the tin.
Place the cake back in the fridge to set for another 1 hour or until serving. (keep in the tin)
Just before serving sprinkle chocolate shavings on top and serve.