We love investing our time and energy into community projects, training and equipping locals with skills as part of our eco philosophy. With raving reviews from our guests about our chefs Noma and Gorbachev, we took a peak behind the curtain and interview our Head Chef at Elephant’s Eye, Hwange.
As a chef extraordinaire, Nomalanga Moyo knew she wanted to enter the hospitality industry at a young age. Born in Bulawayo, Zimbabwe, she trained at the Bulawayo Polytechinical of Hospitality and Tourism and has since been sprinkling fairy dust in our kitchen for 3 years.
What can guests expect from the menu?
It’s a mixture of à la carte and set menu. We always want to surprise our guests!
What’s the most popular dish?
At breakfast our omelettes fly out of the kitchen. At lunch, our Portuguese chicken wraps. And for dinner, guests love the fresh Zambezi Bream followed by our sumptuous, homemade Amarula ice cream.
Where do you source your produce from?
Our focus is on sustainable tourism and we source our products from environmentally-friendly and organic community gardens in and around Victoria Falls. We try use local food as much as possible.
What is the funniest thing that ever happened to you in a kitchen?
During my early days of training, I threw the pan down while doing flambé for fear of burning myself.
How important is food in the overall safari experience?
On safari guests are offered many activities from game drives to walking safaris to cultural activities, so they need to be energised. It is extremely important: it can change the entire experience from being simply great to being absolutely fantastic. When you arrive back from hours of game watching there’s nothing better than a refreshing spritzer with a delightful meal.