Welcome to our world
The Dabchick Wildlife Reserve (DWR)
The Dabchick Wildlife Reserve (DWR) is situated in the Waterberg region of the Limpopo province. The reserve is roughly two-and-a-half hours’ drive from O. R. Tambo International Airport in Johannesburg.
DWR is over 1 000 hectares in size, which allows us to be involved in various conservation projects, as well as cater for visitors who want to experience the African wilderness and all its inhabitants, big and small. We offer the choice of luxury accommodation or a more rustic experience, according to your tastes.
Activities
Dabchick Wildlife Reserve
Dabchick Wildlife Reserve offers different activities and accommodation, according to your needs – experience the bush in the comfort a luxury tented camp, or attend specially designed courses in a rustic tented bush camp.
Accommodation
Luxury Tented Camp
The Luxury tented camp which currently accommodates 12 people is situated on a plain with views of the mountain/and or bush. The camp is unfenced so you can safely experience nature up close and personal. All our themed tents have electricity, lights, hot water and flush toilets but individual tents have different features. Please note that the tents and lapa are non-smoking areas.
Luxury Tented Camp
These spacious themed tents with Zebra and Giraffe themes respectively have 2 x ¾ beds, a bath and shower.
Exquisite Cuisine
The luxury tented camp offers full catering in a thatched Lapa, which also has a lounge with a fireplace and a bar.
Honeymoon tent
This spacious flagship tent whose theme celebrates our iconic bird.
Why we do what we do
The mission to conserve wildlife, protect biodiversity and make Africa a safer place for animals and ecosystems.
🍽️ 𝐅𝐈𝐄𝐋𝐃 𝐑𝐄𝐂𝐈𝐏𝐄 𝟎𝟎𝟑
𝙄𝙣𝙩𝙧𝙤𝙙𝙪𝙘𝙞𝙣𝙜 𝙎𝘼𝙁𝘼𝙍𝙄 𝘾𝙃𝙀𝙁! 👩🏻🍳🧑🏻🍳
𝘾𝙤𝙤𝙠. 𝘾𝙤𝙣𝙣𝙚𝙘𝙩. 𝘾𝙤𝙣𝙨𝙚𝙧𝙫𝙚.
Dabchick Wildlife Reserve
𝐃𝐚𝐛𝐜𝐡𝐢𝐜𝐤 𝐖𝐢𝐥𝐝𝐥𝐢𝐟𝐞 𝐑𝐞𝐬𝐞𝐫𝐯𝐞 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐒𝐚𝐟𝐚𝐫𝐢𝐬
Spring has arrived in the Waterberg. 🌿⛈️
With the first summer rains beginning to refresh the bushveld, Chef Tarryn Posthumus brings a new season to the Safari Chef table – fresh fruit, herbs, colourful vegetables and familiar South African ingredients interpreted with imagination.
👩🍳🧑🍳This month’s menu is also a reminder that no two Culinary Safari Weekends need to be the same. Menus and cooking experiences can be tailored around the tastes and food preferences of each group, creating a weekend that is as much about cooking together, having fun and sharing the experience as it is about the finished plate.
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🍽️ 𝐓𝐡𝐞 𝐒𝐚𝐟𝐚𝐫𝐢 𝐂𝐡𝐞𝐟 𝐌𝐞𝐧𝐮 – 𝐅𝐢𝐞𝐥𝐝 𝐑𝐞𝐜𝐢𝐩𝐞 𝟎𝟎𝟑
𝐒𝐞𝐩𝐭𝐞𝐦𝐛𝐞𝐫 𝟐𝟎𝟐𝟔
𝐒𝐭𝐚𝐫𝐭𝐞𝐫
𝙎𝙖𝙫𝙤𝙪𝙧𝙮 𝘾𝙖𝙣𝙣𝙤𝙡𝙞
Lemon, garlic and chilli ricotta-filled cannoli served on Parmesan-crusted courgette slices with fresh cherry salsa, mint chutney and cherry coulis.
Crisp cannoli, creamy ricotta and fresh spring flavours come together with the sweet acidity of cherries and a hint of chilli – a colourful beginning to the September menu.
𝐌𝐚𝐢𝐧 𝐂𝐨𝐮𝐫𝐬𝐞
𝙋𝙧𝙤𝙨𝙘𝙞𝙪𝙩𝙩𝙤-𝙒𝙧𝙖𝙥𝙥𝙚𝙙 𝙎𝙩𝙪𝙛𝙛𝙚𝙙 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝘽𝙧𝙚𝙖𝙨𝙩
Chicken breast filled with fresh peach relish and Cheddar cheese, wrapped in prosciutto and served with beetroot-and-samp risotto, wilted baby spinach and spiced pumpkin sauce.
Sweet peach, savoury prosciutto and mature cheese are balanced by earthy beetroot, creamy samp and warmly spiced pumpkin – bringing colour, texture and distinctly South African ingredients to the centre of the plate.
𝐃𝐞𝐬𝐬𝐞𝐫𝐭
𝙏𝙧𝙞𝙤 𝙤𝙛 𝙈𝙞𝙣𝙞 𝘾𝙝𝙚𝙚𝙨𝙚𝙘𝙖𝙠𝙚𝙨
Guava & Mint • Vanilla • Strawberry & Basil
Three delicate cheesecakes celebrate fresh fruit and herbs in contrasting combinations – tropical guava lifted by mint, classic vanilla, and strawberry paired with aromatic basil. A light-hearted, colourful finale made for sharing.
⸻
🔥 𝐓𝐡𝐞 𝐇𝐞𝐚𝐫𝐭 𝐨𝐟 𝐭𝐡𝐞 𝐌𝐞𝐧𝐮
𝐏𝐫𝐨𝐬𝐜𝐢𝐮𝐭𝐭𝐨-𝐖𝐫𝐚𝐩𝐩𝐞𝐝 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐁𝐫𝐞𝐚𝐬𝐭
At the heart of September’s Culinary Safari is a dish that combines spring colour with generous South African comfort.
Chef Tarryn fills chicken breast with a sweet-and-tangy peach relish and Cheddar cheese before wrapping it in prosciutto. The chicken is first seared until the prosciutto develops its golden colour and crisp texture, then finished in the oven and rested before slicing.
The accompaniment gives a familiar staple a contemporary treatment. Samp is slowly cooked until tender, then combined with beetroot, stock, Parmesan and butter to create a creamy risotto-style element with striking natural colour. Wilted baby spinach adds freshness, while pumpkin simmered with cumin, coriander and nutmeg becomes a smooth, gently spiced sauce.
The result is a plate built around contrasts – sweet and savoury, crisp and creamy, earthy and fresh – and a main course perfectly suited to the changing season.
⸻
👩🏻🍳 𝐂𝐡𝐞𝐟 𝐓𝐚𝐫𝐫𝐲𝐧’𝐬 𝐏𝐫𝐨 𝐓𝐢𝐩𝐬
✔ Lightly flatten chicken breasts to an even thickness before stuffing to encourage more even cooking.
✔ Chill the wrapped chicken before cooking if necessary – this helps the prosciutto hold the filled breast neatly together.
✔ Soak samp overnight. It reduces cooking time and helps the kernels cook more evenly and develop a tender, creamy texture.
✔ Allow the cooked chicken to rest before slicing so the meat and filling have time to settle.
✔ Balance is everything: the sweetness of the peach and pumpkin should complement – rather than overwhelm – the salty prosciutto and savoury cheese.
⸻
🌿 𝐉𝐨𝐢𝐧 𝐮𝐬 𝐟𝐨𝐫 𝐚 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐒𝐚𝐟𝐚𝐫𝐢 𝐖𝐞𝐞𝐤𝐞𝐧𝐝
Spring in the Waterberg brings new growth, changing skies and the welcome return of the summer rains – a wonderful time to gather around the table at Dabchick Wildlife Reserve.
Each bespoke Safari Chef Weekend caters for up to six cooking guests and can be customised around the tastes, interests and food preferences of your group.
The aim is simple: a fulfilling and fun weekend where guests cook together, learn new techniques and share exceptional food – while partners or friends can enjoy Dabchick’s wildlife experiences, including guided game drives, birding, walking with white rhino, conservation activities and time in the Waterberg wilderness.
At the end of the day, everyone comes together around the table to enjoy what has been created.
𝘾𝙤𝙤𝙠 𝙩𝙤𝙜𝙚𝙩𝙝𝙚𝙧. 𝙎𝙝𝙖𝙧𝙚 𝙨𝙩𝙤𝙧𝙞𝙚𝙨. 𝙀𝙭𝙥𝙚𝙧𝙞𝙚𝙣𝙘𝙚 𝙩𝙝𝙚 𝙬𝙞𝙡𝙙.
REWILDING Southern Africa • Rewilding Africa • Global Rewilding Alliance • Waterberg Biosphere Reserve • Waterberg Tourism
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🔥 𝐒𝐀𝐅𝐀𝐑𝐈 𝐂𝐇𝐄𝐅 𝐌𝐀𝐒𝐓𝐄𝐑𝐂𝐋𝐀𝐒𝐒
Tarryn Anne Posthumus
Join Chef Tarryn for a bespoke Culinary Safari Weekend where food, wildlife and conservation come together in the Waterberg.
🤝 Every Culinary Safari Weekend is individually tailored to the interests and preferences of each group.
📩 For enquiries and bespoke bookings:
📧 reservations@dabchick.co.za
📧 peter.oberem@dabchick.co.za
📱 WhatsApp: +27 (0)82 821 6577
🌐 www.dabchick.co.za
General bookings are now open on Booking.com.
#SafariChef #CulinarySafari #DabchickWildlifeReserve
#CookConnectConserve #Waterberg
#ConservationCuisine #SouthAfricanFlavours
#BushDining #CulinaryExperience
#WildlifeConservation #Rewilding
𝘿𝘼𝘽𝘾𝙃𝙄𝘾𝙆 𝙒𝙄𝙇𝘿 𝘽𝙄𝙍𝘿𝙎
𝐃𝐖𝐑 𝐁𝐢𝐫𝐝 𝐨𝐟 𝐭𝐡𝐞 𝐌𝐨𝐧𝐭𝐡!
𝐀𝐮𝐠𝐮𝐬𝐭 𝟐𝟎𝟐𝟔
Grey Crowned Crane (𝘽𝙖𝙡𝙚𝙖𝙧𝙞𝙘𝙖 𝙧𝙚𝙜𝙪𝙡𝙤𝙧𝙪𝙢)
𝐈𝐔𝐂𝐍 𝐂𝐎𝐍𝐒𝐄𝐑𝐕𝐀𝐓𝐈𝐎𝐍 𝐒𝐓𝐀𝐓𝐔𝐒:
Endangered
🇿🇦 𝐒𝐎𝐔𝐓𝐇 𝐀𝐅𝐑𝐈𝐂𝐀𝐍 𝐑𝐄𝐆𝐈𝐎𝐍𝐀𝐋 𝐒𝐓𝐀𝐓𝐔𝐒:
Vulnerable
🔍 𝐈𝐃𝐄𝐍𝐓𝐈𝐅𝐈𝐂𝐀𝐓𝐈𝐎𝐍
Few African birds are as distinctive as the Grey Crowned Crane. Standing approximately one metre tall, it has a predominantly grey body, striking white wing patches, chestnut and golden wing feathers, a white cheek patch and red throat pouch. Its most recognisable feature is the magnificent crown of stiff, golden feathers that gives the species its name.
Males and females are similar in appearance, although males are generally larger.
💡 𝐃𝐈𝐃 𝐘𝐎𝐔 𝐊𝐍𝐎𝐖?
🪶 Grey Crowned Cranes belong to an ancient lineage of crowned cranes and are among the most distinctive members of the crane family.
🪶 Unlike most other cranes, they can perch and roost in trees – their long hind toe enables them to grip branches.
🪶 They are omnivorous, feeding on seeds and other plant material as well as insects and small vertebrates.
🪶 Their courtship displays are wonderful to observe, involving bowing, jumping, running, wing-flapping and tossing vegetation into the air.
🪶 Two subspecies are recognised. The Southern African subspecies, 𝘽𝙖𝙡𝙚𝙖𝙧𝙞𝙘𝙖 𝙧𝙚𝙜𝙪𝙡𝙤𝙧𝙪𝙢 𝙧𝙚𝙜𝙪𝙡𝙤𝙧𝙪𝙢, occurs from southern Mozambique and Zimbabwe into South Africa, with smaller numbers farther west.
🏞 𝐃𝐈𝐒𝐓𝐑𝐈𝐁𝐔𝐓𝐈𝐎𝐍 & 𝐇𝐀𝐁𝐈𝐓𝐀𝐓
Grey Crowned Cranes occur across eastern and Southern Africa. In South Africa, their strongholds include the moist grasslands and wetlands of KwaZulu-Natal and the northern Eastern Cape, with populations also occurring in parts of Mpumalanga and the north-eastern Free State.
They depend on a mosaic of wetlands and surrounding grasslands, often nesting within or along the margins of permanent or temporary wetlands.
🐣 𝐁𝐑𝐄𝐄𝐃𝐈𝐍𝐆 𝐁𝐄𝐇𝐀𝐕𝐈𝐎𝐔𝐑
Pairs form strong bonds and defend breeding territories. Nests are generally constructed from wetland vegetation and concealed among reeds, sedges and grasses. Their elaborate courtship displays reinforce pair bonds and are performed by both sexes.
🌍 𝐂𝐎𝐍𝐒𝐄𝐑𝐕𝐀𝐓𝐈𝐎𝐍 𝐍𝐎𝐓𝐄
The Grey Crowned Crane faces significant conservation pressures across its African range. Loss and degradation of wetlands and grasslands remain major threats, alongside illegal capture and trade, collisions with power lines, disturbance of breeding sites and other human-induced pressures.
Protecting wetlands and the surrounding grasslands is therefore fundamental to securing the future of these remarkable birds.
💙 𝐀 𝐒𝐏𝐄𝐂𝐈𝐀𝐋 𝐍𝐄𝐖 𝐂𝐇𝐀𝐏𝐓𝐄𝐑 𝐀𝐓 𝐃𝐀𝐁𝐂𝐇𝐈𝐂𝐊
“𝘋𝘢𝘣𝘤𝘩𝘪𝘤𝘬 𝘞𝘪𝘭𝘥𝘭𝘪𝘧𝘦 𝘙𝘦𝘴𝘦𝘳𝘷𝘦’𝘴 𝘤𝘳𝘢𝘯𝘦 𝘳𝘦𝘸𝘪𝘭𝘥𝘪𝘯𝘨 𝘱𝘳𝘰𝘫𝘦𝘤𝘵 𝘩𝘢𝘴 𝘧𝘪𝘯𝘢𝘭𝘭𝘺 𝘳𝘦𝘤𝘦𝘪𝘷𝘦𝘥 𝘵𝘩𝘦 𝘱𝘦𝘳𝘮𝘪𝘵𝘴 𝘳𝘦𝘲𝘶𝘪𝘳𝘦𝘥 𝘵𝘰 𝘳𝘦𝘭𝘰𝘤𝘢𝘵𝘦 𝘵𝘦𝘯 𝘉𝘭𝘶𝘦 𝘊𝘳𝘢𝘯𝘦𝘴 𝘧𝘳𝘰𝘮 𝘯𝘦𝘢𝘳 𝘗𝘳𝘦𝘵𝘰𝘳𝘪𝘢 𝘵𝘰 𝘰𝘶𝘳 𝘯𝘦𝘸𝘭𝘺 𝘤𝘰𝘯𝘴𝘵𝘳𝘶𝘤𝘵𝘦𝘥 𝘤𝘳𝘢𝘯𝘦 𝘦𝘯𝘤𝘭𝘰𝘴𝘶𝘳𝘦. 𝘈𝘥𝘥𝘪𝘯𝘨 𝘵𝘰 𝘰𝘶𝘳 𝘫𝘰𝘺, 𝘸𝘦 𝘸𝘪𝘭𝘭 𝘢𝘭𝘴𝘰 𝘣𝘦 𝘸𝘦𝘭𝘤𝘰𝘮𝘪𝘯𝘨 𝘵𝘸𝘰 𝘦𝘭𝘥𝘦𝘳𝘭𝘺 𝘎𝘳𝘦𝘺 𝘊𝘳𝘰𝘸𝘯𝘦𝘥 𝘊𝘳𝘢𝘯𝘦𝘴. 𝘐𝘵 𝘸𝘪𝘭𝘭 𝘣𝘦 𝘢 𝘱𝘳𝘪𝘷𝘪𝘭𝘦𝘨𝘦 𝘵𝘰 𝘱𝘳𝘰𝘷𝘪𝘥𝘦 𝘵𝘩𝘦𝘴𝘦 𝘣𝘦𝘢𝘶𝘵𝘪𝘧𝘶𝘭 𝘰𝘭𝘥 𝘣𝘪𝘳𝘥𝘴 𝘸𝘪𝘵𝘩 𝘢 𝘴𝘢𝘧𝘦 𝘢𝘯𝘥 𝘴𝘶𝘪𝘵𝘢𝘣𝘭𝘦 ‘𝘳𝘦𝘵𝘪𝘳𝘦𝘮𝘦𝘯𝘵 𝘩𝘰𝘮𝘦’ 𝘢𝘵 𝘋𝘢𝘣𝘤𝘩𝘪𝘤𝘬.”
— Drs Peter & Pamela Oberem
Dabchick Wildlife Reserve
📸 Keep watch across wetlands and open grasslands – the unmistakable golden crown of the Grey Crowned Crane makes every sighting memorable.
🦆 Dabchick Wildlife Reserve offers outstanding birdwatching and photography. Book your stay now!
📩 Reservations: reservations@dabchick.co.za
🌐 More info: www.dabchick.co.za
📍 As custodians of biodiversity, we are committed to preserving habitat, raising awareness, and supporting collaborative conservation action.
🎼 𝐒𝐨𝐮𝐧𝐝𝐬, 𝐒𝐨𝐧𝐠𝐬 & 𝐒𝐧𝐚𝐩𝐬𝐡𝐨𝐭𝐬
eBird: Grey Crowned Crane
ebird.org/species/grccra1?siteLanguage=en_ZA
📸 Ecophoto
Waterberg Tourism | Waterberg Biosphere Reserve | The BIG BIRD CHALLENGE |
BirdLife South Africa | Rewilding Africa | Global Rewilding Alliance
#ConserveWildlife #ProtectBiodiversity #Africa #DabchickWildlifeReserve #ProtectWhatMatters #RewildingSouthernAfrica #BirdsOfSouthernAfrica #GreyCrownedCrane #CraneConservation #WetlandConservation #CitizenScienceMatters #ConservationInAction #Rewilding
NEW! Dabchick’s Rewilding Programme - Dabchick
www.dabchick.co.za
DABCHICK EXPERIENCE Rewilding in the African Bush NEW! Dabchick’s Rewilding Programme JANUARY 2026 NEW! Dabchick’s Rewilding Programme in the Waterberg, Limpopo Programme Overview Accommodation Wi...
🍽️ 𝐅𝐈𝐄𝐋𝐃 𝐑𝐄𝐂𝐈𝐏𝐄 𝟎𝟎𝟐
𝙄𝙣𝙩𝙧𝙤𝙙𝙪𝙘𝙞𝙣𝙜 𝙎𝘼𝙁𝘼𝙍𝙄 𝘾𝙃𝙀𝙁! 👩🏻🍳🧑🏻🍳
𝘾𝙤𝙤𝙠. 𝘾𝙤𝙣𝙣𝙚𝙘𝙩. 𝘾𝙤𝙣𝙨𝙚𝙧𝙫𝙚.
Dabchick Wildlife Reserve
𝐃𝐚𝐛𝐜𝐡𝐢𝐜𝐤 𝐖𝐢𝐥𝐝𝐥𝐢𝐟𝐞 𝐑𝐞𝐬𝐞𝐫𝐯𝐞 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐒𝐚𝐟𝐚𝐫𝐢𝐬
Chef Tarryn Posthumus continues her culinary journey through the flavours of South Africa by blending heritage recipes with contemporary presentation.
“𝘌𝘷𝘦𝘳𝘺 𝘱𝘭𝘢𝘵𝘦 𝘵𝘦𝘭𝘭𝘴 𝘢 𝘴𝘵𝘰𝘳𝘺. 𝘐 𝘦𝘯𝘫𝘰𝘺 𝘵𝘢𝘬𝘪𝘯𝘨 𝘧𝘢𝘮𝘪𝘭𝘪𝘢𝘳 𝘚𝘰𝘶𝘵𝘩 𝘈𝘧𝘳𝘪𝘤𝘢𝘯 𝘧𝘭𝘢𝘷𝘰𝘶𝘳𝘴 𝘢𝘯𝘥 𝘱𝘳𝘦𝘴𝘦𝘯𝘵𝘪𝘯𝘨 𝘵𝘩𝘦𝘮 𝘪𝘯 𝘶𝘯𝘦𝘹𝘱𝘦𝘤𝘵𝘦𝘥 𝘸𝘢𝘺𝘴 𝘵𝘩𝘢𝘵 𝘴𝘶𝘳𝘱𝘳𝘪𝘴𝘦 𝘱𝘦𝘰𝘱𝘭𝘦 𝘸𝘩𝘪𝘭𝘦 𝘴𝘵𝘪𝘭𝘭 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘯𝘨 𝘰𝘶𝘳 𝘤𝘶𝘭𝘪𝘯𝘢𝘳𝘺 𝘩𝘦𝘳𝘪𝘵𝘢𝘨𝘦.”
Inspired by the landscapes and produce of the African bushveld, this month’s menu combines traditional flavours with refined techniques and elegant presentation.
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🍽️ 𝐓𝐡𝐞 𝐒𝐚𝐟𝐚𝐫𝐢 𝐂𝐡𝐞𝐟 𝐌𝐞𝐧𝐮 – 𝐅𝐢𝐞𝐥𝐝 𝐑𝐞𝐜𝐢𝐩𝐞 𝟎𝟎𝟐
𝐀𝐮𝐠𝐮𝐬𝐭 𝟐𝟎𝟐𝟔
𝐒𝐭𝐚𝐫𝐭𝐞𝐫
Chicken Bobotie Cappelletti served with spiced carrot purée and pineapple chutney.
A colourful handmade pasta inspired by one of South Africa’s best-loved dishes, combining fragrant Cape Malay spices with silky fresh pasta and vibrant seasonal flavours.
𝐌𝐚𝐢𝐧 𝐂𝐨𝐮𝐫𝐬𝐞
Seared Lamb Rump served with creamy sweet potato mash, roasted baby beetroot and carrots, finished with chimichurri and a rich beer butter pan jus.
Tender lamb, perfectly cooked medium-rare, celebrates simple ingredients elevated through careful technique and bold flavour.
𝐃𝐞𝐬𝐬𝐞𝐫𝐭
Citrus & Cardamom Infused Semolina Sponge
Served with honey panna cotta, coconut custard and toasted almonds.
A beautifully balanced dessert where bright citrus, warm spice and delicate honey finish the meal on a light, refreshing note.
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🔥 𝐓𝐡𝐞 𝐇𝐞𝐚𝐫𝐭 𝐨𝐟 𝐭𝐡𝐞 𝐌𝐞𝐧𝐮
𝐒𝐞𝐚𝐫𝐞𝐝 𝐋𝐚𝐦𝐛 𝐑𝐮𝐦𝐩
The centrepiece of this month’s Culinary Safari celebrates one of South Africa’s finest cuts of meat.
Chef Tarryn marinates the lamb with olive oil, fresh lemon juice, garlic, salt and pepper before carefully searing it over a high heat to lock in flavour and tenderness. Finished with butter, onion and a splash of lager, the pan develops into a rich beer butter jus that perfectly complements the delicate sweetness of roasted vegetables and creamy sweet potato mash.
The dish is finished with fresh chimichurri, adding brightness and freshness that perfectly balances the richness of the lamb.
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👩🏻🍳 𝐂𝐡𝐞𝐟 𝐓𝐚𝐫𝐫𝐲𝐧’𝐬 𝐏𝐫𝐨 𝐓𝐢𝐩𝐬
✔ Marinate lamb for several hours to maximise flavour and tenderness.
✔ Always allow meat to reach room temperature before cooking.
✔ Sear over high heat first to seal in the natural juices.
✔ Rest the meat before slicing to ensure every bite remains succulent.
✔ Hand mash sweet potato for the perfect creamy texture.
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🌿 𝐉𝐨𝐢𝐧 𝐮𝐬 𝐟𝐨𝐫 𝐚 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐒𝐚𝐟𝐚𝐫𝐢 𝐖𝐞𝐞𝐤𝐞𝐧𝐝
Experience the flavours of the African bush through an exclusive Safari Chef Weekend at Dabchick Wildlife Reserve.
Each bespoke weekend caters for up to six cooking guests, while accompanying partners or friends can enjoy unforgettable wildlife experiences, including guided game drives, birding, walking with white rhino, conservation activities and the tranquillity of the Waterberg wilderness.
As the day draws to a close, everyone gathers around the table to enjoy the dishes created during the masterclass—sharing stories, exceptional food and the unforgettable atmosphere of the African bush.
REWILDING Southern Africa • Rewilding Africa • Global Rewilding Alliance • Waterberg Biosphere Reserve • Waterberg Tourism
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@followers
🔥 𝐒𝐀𝐅𝐀𝐑𝐈 𝐂𝐇𝐄𝐅 𝐌𝐀𝐒𝐓𝐄𝐑𝐂𝐋𝐀𝐒𝐒
Tarryn Anne Posthumus
Join Chef Tarryn for an unforgettable weekend where African flavours, wildlife and conservation come together around the fire.
🤝 Every Culinary Safari Weekend is individually tailored to the interests of each group.
📩 For enquiries and bespoke bookings:
📧 reservations@dabchick.co.za
📧 peter.oberem@dabchick.co.za
📱 WhatsApp: +27 (0)82 821 6577
🌐 www.dabchick.co.za
General bookings are now open on Booking.com.
#SafariChef #CulinarySafari #DabchickWildlifeReserve
#CookConnectConserve
#ConservationCuisine #TasteTheWild
#AfricanCuisine #SouthAfricanFlavours
#WildFood #BushDining
#WildlifeConservation #rewilding
