Here is a little taste of what to expect on safari. Your day begins just before dawn with a gentle wake up call and the promise of something warm by the fire. A light spread of homemade rusks, biscuits, and muffins is laid out by the campfire, where the kettle boils the old-fashioned way – over open flames. There’s something grounding about watching the sunrise with a cup of coffee in hand and the sounds of the bush stirring to life around you.
During your morning game drive, your guide will pick the perfect scenic spot to pause and enjoy a coffee stop. Choose your warm beverage of choice, we recommend the famous Ranger’s Special: a rich mix of coffee, hot chocolate, and a splash of Amarula. Naturally, there’s another round of biscuits and rusks to keep you going until your return to camp.
Back at camp, breakfast is anything but basic. Alongside a spread of fresh fruit, yoghurt, pastries, and charcuterie, guests can order from a made-to-order menu that’s as flexible as your appetite. Fancy French toast? A full cooked breakfast? Something simple? Just ask! Our team is happy to whip up whatever you’re craving.
Lunch at Rhino Sands is a leisurely affair. Lunch typically begins with home-baked bread and accompaniments, and features a range of dishes, from our Halloumi and Artichoke Salad to our Nyala Chops served with oven roasted garlic and herb baby potatoes. Lunch is concluded with a refreshing dessert like our camp favorite Citrus Eton Mess (a deconstructed pavlova consisting of meringue, lemon curd, orange jellies, and lemon-mint ice cream with fresh fruit cubes).
Sunsets, Stories and Suppers by Firelight
After your afternoon rest, it’s back out into the bush for another game drive — and another delicious stop. Sundowners are a beloved tradition in safari life, and we make them count. Enjoy your favourite drink (G&T, anyone?) paired with a selection of savory nibbles, all while the sun dips low and the bush takes on that golden evening glow.
Once you are back at camp, dinner is a three-course experience that changes nightly. Our chefs get to know our guests and attempt to craft the culinary experience to their individual preferences and desires. Whether it’s a perfectly grilled steak, a vegan curry, or a decadent dessert, we aim to surprise and delight. (Insider tip: ask to try a guest favorite…Wildebeest Fillet served with liver parfait, exotic mushroom jus, pommes Anna drizzled with chive oil and a parsley puree). For dessert try our Classic Creme Brulee with an African twist (recipe below) or the Spiced Dark Chocolate Malva Pudding with hints of ginger, alongside cinnamon and caramel creme anglaise served with burnt white chocolate mousse.
If food is your love language, you’ll be right at home here. Because at Rhino Sands, we believe that good meals aren’t just eaten — they’re savoured, shared, and remembered.
Come hungry — we’ll take care of the rest
A little something extra from Rhino Sands
Our Classic Crème Brûlée with an African twist is a favourite for a reason and today we’re sharing the recipe with you, because while your time at Rhino Sands may eventually come to an end, we want you to take a little taste of the bush home with you, wherever you are in the world. Keep reading for the recipe, and bring the magic of safari dining into your own kitchen.
Classic Crème Brûlée with an African twist Recipe:
This recipe makes 4-6 servings, depending on the size of your ramekins.
Ingredients:
– 2 cups (480ml) heavy cream (full-fat is best for richness)
– 1 vanilla bean, split lengthwise and seeds scraped, OR 1 teaspoon pure vanilla extract/vanilla bean paste
– 5 large egg yolks
– 1/4 cup (50g) granulated sugar, plus extra for caramelizing the tops (about 1-2 tablespoons per ramekin)
– 4 tots of Amarula
* Pinch of salt
Equipment:
* 4-6 oven-safe ramekins (about 4-6 ounce capacity)
* Large baking dish (deep roasting pan or casserole dish)
* Fine-mesh sieve
* Kitchen torch (for the signature caramelized top, or you can use your broiler)
Instructions:
– Preheat Oven & Prepare Water Bath: Preheat your oven to 150°C. Place your ramekins in a large baking dish. Boil a kettle of water, you’ll need this for the water bath.
– Infuse the Cream: In a medium saucepan, combine the heavy cream, vanilla bean seeds, and the scraped vanilla pod (if using). If using vanilla extract, add it after the cream has been heated. Heat the cream over medium-low heat, stirring frequently, until it just barely comes to a simmer (you’ll see small bubbles around the edges). Do not let it boil vigorously. Remove from heat, cover, and let it steep for 10-15 minutes to allow the vanilla flavor to infuse (if using a vanilla bean). If using vanilla extract, stir it in now.
– Whisk Egg Yolks and Sugar: In a separate medium bowl, whisk together the egg yolks, 1/4 cup granulated sugar, and a pinch of salt until well combined and slightly pale. Don’t over-whisk, as this can create too many air bubbles.
– Temper the Egg Mixture: Gradually and then slowly, drizzle about half of the hot cream into the egg yolk mixture while continuously whisking. This is called “tempering” and prevents the egg yolks from scrambling. Once half the cream is incorporated, pour the tempered egg mixture back into the saucepan with the remaining hot cream, whisking constantly.
– Strain the Custard: Pour the entire custard mixture through a fine-mesh sieve into a clean bowl or a large measuring cup with a spout. This removes any potential cooked egg bits or vanilla bean remnants, ensuring a perfectly smooth custard. Skim off any foam or bubbles from the surface.
Add the main ingredient which is the Amarula.
– Fill Ramekins and Create Water Bath: Divide the strained custard evenly among the prepared ramekins. Carefully pour boiling water into the baking dish around the ramekins, until the water comes about halfway up the sides of the ramekins. Be careful not to splash water into the custards.
Bake:
– Carefully transfer the baking dish with the ramekins and water bath to the preheated oven. Bake for 30-45 minutes, or until the custards are just set but still have a slight jiggle in the center when gently shaken. The edges should be firm, but the center will be slightly wobbly. Overbaking can lead to a rubbery texture.
– Cool and Chill: Carefully remove the ramekins from the water bath and place them on a wire rack to cool completely to room temperature. Once cooled, cover them loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
– Caramelize the Tops: Just before serving, sprinkle an even layer of granulated sugar (about 1-2 tablespoons) over the top of each chilled custard.
– Using a kitchen torch: Hold the torch a few inches from the sugar and move the flame evenly over the surface until the sugar melts and caramelizes into a golden-brown, brittle crust. Keep the torch moving to prevent burning.
We hope you enjoy. Book your stay now at https://rhinosands.com
