written by
Cori Sutton

As diverse as the many cultures that exist on the continent, African cuisine is not only reflective of its people and geography, but is also full of exciting flavors. Given the first “barbecue” might as well have taken place in Africa, this is  a continent that can arguably claim to have invented cooking. But African  dishes — especially those south of the Sahara — are still under-represented on the world culinary scene. A great way to experience much of the wonderful food  in sub-Saharan Africa is at many of the great lodges, resorts, and hotels that  also call the continent home.

Bushmans Kloof Wilderness Reserve and Wellness Retreat Nestled in the foothills of South Africa’s Cederberg Mountains lies an ecological oasis within a roughly hewn and magical land offering a distinctive wilderness experience among open plains and ancient sandstone formations. Bushmans Kloof is an award-winning lodge and member of the Red Carnation Hotel Collection. It consists of 16 luxurious guest rooms and suites, as well as Koro Lodge, a private, fully-catered villa close to the main lodge.

Bushmans Kloof is the home of authentic Cape cuisine. As a Relais & Chateaux property, it has exceptionally high standards with regards to the quality and creativity of the cuisine. The organic garden provides the kitchens with fresh, robust produce, while indigenous fynbos adds a distinctly “Cape” dimension to a fusion of innovative and traditional fare. There is a passion for service and hospitality ensuring every meal is a special experience. The award-winning wine list offers a superb variety of South African wines, French Champagnes, and cognacs. The jewel in the cellar’s crown is the superb Bouchard Finlayson selection. Guests are invited to visit the cellar to make their choice. The accomplished Chef is adept at creating menus for a range of dining experiences, from romantic picnics, to high tea, or a traditional South African braai (barbeque).

12A: The Twelve Apostles Hotel and Spa The award-winning Twelve Apostles Hotel and Spa, part of the family-run Red Carnation Hotel Collection, is situated on Cape Town’s most scenic route. Poised above the Atlantic Ocean, the 5-star boutique hotel is flanked by the majestic Table Mountain National Park, a World Heritage Site, and the Twelve Apostles mountain range. The hotel offers 70 guest rooms. Unique features include a holistic spa, private cinema, and breathtaking views from the legendary Azure Restaurant and The Leopard Bar.

Savor the finest indigenous and international cuisine on offer at the extremely popular Azure Restaurant. Christo Pretorius, Executive Chef, is on hand to create a variety of exquisite dishes including meat, seafood, and vegetarian options. From the delightful entree selection or the delicate fresh oysters, your taste buds will be infused by the finest of organic ingredients. Round off the perfect meal with a delightfully sweet dessert. Bea’s double baked cheesecake, taken on the stunning terrace overlooking the ocean, will truly allow you to experience the magic of Azure!

The Leopard Bar is the perfect place to relax with friends, family, and colleagues while enjoying live entertainment in the evenings. A fine selection of cognacs and an impressive collection of ports are available, as well as a wide selection of cocktails. The Leopard Bar is also a great spot to enjoy “Tea by the Sea,” a delicious afternoon tea with all the trimmings including brownies, scones, finger sandwiches, and a selection of the best teas and coffee.

The Oyster Box Hotel Standing majestically on Umhlanga’s beachfront overlooking the Indian Ocean and the iconic lighthouse, The Oyster Box, also a Member of the Red Carnation Hotel Collection, is the ultimate in colonial charm and style. Stay in one of 86 luxurious rooms and suites, and choose one of the perfect venues for dining, cocktails, or a light meal.

The legendary Grill Room has been renowned for its fine dining and outstanding cuisine for almost 70 years. Under the culinary leadership of Executive Chef, Kevin Joseph, the menu is an inspired combination of classic favorites, created by Bea Tollman, president and founder of the Red Carnation Hotel Collection, the restaurant’s Signature Dishes and contemporary creations, inspired by current global trends. Classic Grill Room touches include the authentic Gueridon service, where food is prepared and presented at the individual diner’s table and the classic 1920s hors d’oeuvres trolley, with an extensive range of 18 “old world” appetizers. With over 50 years of experience, Maître‘d Hendry Pakiri still presides over the elegant dining room.

Chef Treasure Makwanise: Africa’s Rising culinary star Alongside one of Rwanda’s ancient rainforests, within a lush green expanse of a working tea plantation, One&Only Nyungwe House offers an exclusive window into Africa’s fascinating wildlife and culture. One&Only Nyungwe House curates immersive tailored experiences; from gastronomic picnics to wild chimpanzee tracking and indigenous open-air spa treatments, awe-inspiring, once-in-a-lifetime moments are sure to amaze at every turn.

Enjoy nutritious breakfasts, leisurely lunches, and wonderful evening meals in an elegant Rwandan-inspired dining room, with idyllic plantation views. From sunrise to sunset, delicious seasonal dishes are served in the atmospheric surrounds of the Dining Room and its plantation-view terrace. Floor to ceiling windows let in breathtaking green vistas by day, while two crackling stone fireplaces glow by night, the perfect ambience for a relaxed evening meal. Touches of Rwandan art celebrate indigenous culture, while daily changing menus showcase the exceptional spoils  of the land.

Executive Chef Treasure Makwanise and his team of chefs curate every menu daily, based on guests’ preferences and the best of the season’s ingredients. The cuisine at One&Only Nyungwe House highlights the incredible natural flavors of Rwanda, prepared with rustic tradition, and served with contemporary flair. Favoring organic and local produce whenever possible, the culinary team creates flavorful dishes, with a choice of nutritious and indulgent options.

Zimbabwe-born Treasure began his career as a steward at One&Only Cape Town in 2009, after moving to South Africa at the age of 16 without any family or friends, to seek work and better opportunities. Attracted to the fast pace and attention to detail that comes with a successful culinary career, Treasure learned from the team around him, training to become one of the chefs at One&Only Cape Town. Treasure thrived  in this environment under the mentorship of then Executive Chef Jason Miller, and in 2012 his dedication and commitment to his career development was recognized by One&Only Cape Town. The resort selected him to receive a  full scholarship to attend the South African Chef’s Academy, one of the  best culinary schools in South Africa.

After four years of intensive learning and hard work at One&Only Cape Town, Treasure secured his first overseas job in Abu Dhabi with the Yas Viceroy Hotel as a Demi Chef. He broadened his experience with subsequent roles in Dubai, the Seychelles, and aboard a major cruise ship, before returning to South Africa  as part of the launch team for Rockets Restaurant in Johannesburg as Chef  de Cuisine. Treasure’s ultimate vision  of success was always to return to South Africa with a varied and international skillset and work for One&Only Cape Town again — the resort that had launched his career. In 2017, Treasure  did exactly that and was appointed Sous Chef at the resort, before taking up the role of Executive Chef for One&Only Nyungwe House, which began welcoming guests in October 2018.

In his role as Executive Chef at One&Only Nyungwe House, Treasure has created a menu that supports local, fresh and seasonal produce, taking advantage of Rwanda’s rich, fertile soil. Treasure is excited to share his passion and knowledge with hotel guests, who he invites to pick their own ingredients from the Chef’s Garden before demonstrating how best to prepare them and serving  up a three course dinner to enjoy.

The culinary team at One&Only Nyungwe House has taken inspiration from characteristic Rwandan dishes such as Agatogo, a local recipe using plantain, and isombe, made from cooked cassava leaves, to create a menu that embraces the traditional food culture of the country, but offers a new twist. Agatogo is made using locally-sourced Nile perch fish, steamed with spices and served on a bed of plantain and dodo, a local spinach, which is cooked with peanuts for a creamy, nutty taste. With One&Only Nyungwe House’s location on a working tea plantation, Chef Treasure has developed a number of tea-inspired creations using fresh leaves from the surrounding fields. Signature dishes include Nyungwe Green Goddess Pasta, dressed in an innovative tea pesto and topped with parmesan foam, a unique recipe developed by Chef Treasure and served with fresh locally sourced green beans, peas and spinach, and handmade pasta flavored with tea leaves. 

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