An example of a mixed salad platter Marc typically prepares on safari

Meals. Freshly baked bread, scrumptious salads and decadent deserts.

Meals are served at a set dining table in a dining tent, but sometimes due to the excellent weather here dinner is served under the stars. Breakfast is actually served before sunrise and is just to tide you over until brunch. We find generally people do not have much of an appetite at this early hour so we keep the meal simple and then we take a break during the morning game drive for coffee, crunchies and fruit for those who are starting to get peckish. When you return from your game drive in the late morning you will be served a hearty brunch which always includes a fresh salad. Before your afternoon game drive you will be served cake and coffee, tea and juice. Drinks snacks will be served with your aperitif in the evening before dinner which will consist of a 2-course meal, ether a starter and main course or a main course and desert.


  • Freshly baked bread whilst on safari with Marc Baar
  • The beginnings of dinner
  • Sausages and sauerkraut for dinner
  • Marc cooking brunch on safari
  • Botswana prime beef fillet

An example of a typical day's menu follows:

BREAKFAST
Coffee, tea, hot chocolate, fruit juice, home-baked bread/toast with a selection of jams, rusks, yogurt and fruit.

MORNING GAME DRIVE
Coffee, tea, hot chocolate, crunchies and fruit.

BRUNCH
Lamb keftas, served with pita bread, hummus, aubergine dip and tzaziki.
Butternut, cumin and lentil salad.

AFTERNOON TEA
Coffee, tea, hot chocolate, fruit juice and hazelnut cake.

DINNER
Basil and tomato soup
Fillet with Madagascar green pepper sauce, potato bake and sautéd courgettes.


The food. Best quality, grass fed beef.

Botswana is beef country and Marc feels some of the best quality grass fed beef comes from this area. A popular dish with clients is a simple beef fillet with a salsa verde sauce, sautéed potatoes and veggies – simple, fresh but sublime.

Some other examples of dishes are as follows:

LUNCHES
Courgette and fresh coriander dip
Moroccan sprouted lentil salad
Aubergine and tomato in white wine with feta salad
Beetroot and cumin salad with roasted pumpkin seeds
Potato salad with dill
Crispy Moroccan lamb pastilla served with a yogurt dip
Smoked mackerel and avocado salad

STARTERS
Vichyssoise
Chilled red pepper and coconut soup
Cucumber and leek soup

DINNERS
Aubergine patties with mozzarella in a tomato sauce
Thai green fish curry with vegetables “julienne” served on a bed of pasta
Creamed sherry chicken avocado bake with couscous
Braised pork chops with sage and tomato Modena style and cauliflower mash
Meat balls in a burgundy tomato sauce
Traditional Alsatian choucroute with mashed potatoes
Beef fillet with a Madagascan green pepper sauce, veggies and roast potatoes
Oxtail stew with butternut and cinnamon

DESERTS
White chocolate mousse with a raspberry coulis
Lemon caramel custard
Dark chocolate cream with an orange and rosemary reduction
Cheese board

  • Preparing lunch on safari with Simply Wild and Marc Baar
  • Preparing a leg of lamb whilst on safari
  • Marc carving parma ham for lunch
  • Marc peeling garlic
  • Timing is everything!

Special dietary needs. Vegetarian, vegan, gluten and lactose intolerant.

Marc is also a qualified chefs trainer and in the low season he trains chefs in many of the luxury safari Lodges in Botswana. One of his specialities is special dietary needs training for vegetarian, vegan, gluten and lactose intolerant diets. Having a wife who is vegan and who eats 80% raw food, Marc has developed a deep understanding of this kind of food preparation. If you have a special dietary need please let us know well in advance so Marc can cater for your needs so you too may eat delicious food.

Marc was the first producer of raw, dehydrated snacks in South Africa and still today his product is unrivalled.