Our islands are an experience of sensory fulfilment. We offer excellent cuisine - "al fresco" style in a variety of romantic settings under the baobab canopy - or perhaps a picnic on a wild island. Our chefs can cater for any special dietary requirements - guests just need to inform reservations in advance. We offer a fully stocked bar and are proud of our comprehensive range of South African wines - rarely seen in such remote destinations! Our lodges romantically cater for special occasions such as honeymoons, anniversaries and birthdays. Guests are surprised with moonlight dinners on a river sandbank, a private candlelit dinner for 2 on your own deck or a champagne brunch at the historical baobab.

   

OUR MASTER CHEF

Pieter de Wet is Namibian, trained in the Cape, and has been catering at both Impalila Island Lodge and Susuwe Island Lodge for several years. Pieter is passionate about cooking and thoroughly enjoys the challenge of creating new culinary experiences in bush cuisine - which keep Impalila and Susuwe ahead of the curve! He oversees both lodge kitchens, moving between the lodges and overseeing our resident lodge chefs. His style is simple, current and flexible enough to cater for all dietary requirements. His motto is: "You can learn something new every day, cook with your heart, keep it fresh and simple - and indulge!" Pieter loves the bush and is a skilled fly fisherman!

Much effort by Pieter into our vegetable gardens has yielded a continual supply of wonderful fresh produce.
Pieter has also been selective and successful in sourcing good quality fresh meat from Namibia and as always, we are spoiled with an endless supply of beautiful bream from the Zambezi and Kabeljou from Swakopmund.

Changes in our kitchens for the better! Jackson joined us in June and has moved into the Susuwe kitchen, introducing a blend of African flavours into our "al fresco" island style cuisine.
Luskin (from Chief Mayuni’s village) at Susuwe is now being helped by Godfrey who is proving to have many talents in the kitchen.

Desmond is now our top chef at Impalila, with great assistance from Ben whose baking skills are legendary/ topical. They have been joined by Stefan and Raphael both from Impalila Island community, and are in training.

Recipes to test!

STRAWBERRY CHAMPAGNE VOLCANO STARTER SERVED WITH BEEF CARPACHIO
For the volcano you need to make a strawberry sorbet in advance:
Sorbet:
a hand full of strawberries
1 cup strawberry juice
4 tbls sugar
50ml Cointreau
50ml Port wine
Boil all ingredients together, remove from heat and blend.
Leave to cool then place in the freezer.

CARPACHIO:
Thinly slice rare roast beef fillet and arrange on plates with some fresh herbs, olive oil and balsamic vinegar.
Half fill a martini glass with champagne and place on the plate.
Add one large spoon of sorbet to the champagne garnish with mint leaves and serve immediately.


HEALTHY DEATH BY CHOCOLATE TART
700gms chocolate
350gms butter
9 eggs seperated
200gms ground almonds
zest from 2 oranges

Melt butter and chocolate in a double boiler.
Beat egg yolks and zest until pale
Beat egg whites till stiff and fold into mixture
Grease two cake tins and line them with greaseproof paper. Place onto oven tray and half fill tray with water.
Pour mixture into tins and bake at 180 C for 40 mins.
The tart should be very moist and soft inside when ready.
Can be served with blue cheese and hazelnut vanilla ice-cream or with a strong cup of filter coffee.