Nature has the ability to inspire awe and there are moments while in the bush when I realize that what I am viewing is incredibly unique. These moments are oddly emotional and often difficult to describe, but I had this profound sensation as I watched 17 three month old wild dog puppies outside of their den during my recent visit to Ngala Tented Camp.
This is a bit embarrassing to admit given the number of times I have gone on safari, but I only recently learned why the cape buffalo, elephant, leopard, lion and rhino are called the Big Five. The Big Five is originally a hunting term coined because these five animals were considered by hunters to be the most dangerous to shoot.
One of the best views in the Stellenbosch winelands has to be from the Jordan Restaurant dining room, but when the dishes start coming out of the kitchen, all attention turns to the magnificent food. This is not a restaurant where the view is meant to distract from middling food, but one where the views of wine farms and farmland convey the provenance of what you are eating.
There is something about The Leopard in Melville with mismatched mid-century chairs, faded Micky Mouse printed napkins, and right next to my table a framed photo of an Air Gabon airplane that I loved from the second I settled into my table. The menu is eclectic and a bit cheeky.
Cheetahs are my favorite animal to see on safari and one of the best places to see them is at Phinda Private Game Reserve where a thriving cheetah population increases the likelihood of spotting this graceful cat. With under 1,000 wild cheetahs remaining in South Africa and just 10,000 left worldwide, these cats are increasingly under pressure and seeing them in their natural habitat is phenomenal.
Having eaten my way through many of South Africa’s top restaurants, Five Hundred at the Saxon Hotel is my favorite; rivaling other fine dining experiences I have had in Europe, New York, and San Francisco. There is an element of theater at fine dining restaurants with the choreographed, efficient movements spilling out from the kitchen to the service, and no where in Johannesburg is this more on display than at Five Hundred.