SEPTEM
BER
22007 T
HESUNDAYINDEPENDENT
TR
AV
EL
9
Sam
ara
is h
om
e to
mo
re th
an
20 c
heeta
h, w
hic
h h
ave b
een
intro
du
ced
with
the h
elp
of th
eD
e W
ildt C
heeta
h a
nd
Wild
life T
rust
Sp
ace, fre
sh
air a
nd
the w
ide-o
pen
Karo
o s
kie
s a
re in
dig
en
ou
s to
Sam
ara
Priv
ate
Gam
e R
eserv
e
ima
gin
e
it a
nd
c
ou
ld
be
liev
e
tha
t th
isd
ete
rm
ine
d
wo
ma
n
will
ov
er
se
e
the
fru
ition
of
ye
t an
oth
er d
rea
m.
Ad
do
Ele
ph
an
t Pa
rk lie
s an
ho
ur’s jo
ur-
ne
y so
uth
an
d S
ara
h w
ou
ld lik
e to
see
aw
ildlife
co
rrid
or o
pe
ne
d th
at w
ou
ld a
llow
the
an
ima
ls to ro
am
as th
ey
on
ce
did
. Itd
oe
s see
m p
ossib
le a
nd
Sa
ra
h a
nd
Ma
rka
re le
av
ing
a le
ga
cy
no
t on
ly fo
r th
eir
ch
il-d
ren
bu
t for th
e fu
ture.
Ju
st as th
ey
we
re c
ha
rm
ed
by
tha
t first
visit, so
wa
s I. I too
tho
ug
ht o
fth
e K
aro
o a
sa
ba
rre
n w
aste
lan
d to
be
ra
ce
d th
rou
gh
on
the
wa
y to
the
co
ast.
I mig
ht h
av
e re
me
m-
be
red
v
isiting
G
ra
aff-R
ein
et,
bu
t w
asn
’tsu
re. La
ter c
on
ve
rsa
tion
s co
nfir
me
d th
at I
ha
d in
de
ed
visite
d, b
ut th
at’s h
ow
va
gu
eth
em
em
ory
wa
s for m
e. T
he
reg
ion
’s rep
uta
tion
do
es a
pp
ea
r to
be
ch
an
gin
g. M
an
y sm
all K
aro
o to
wn
sa
resh
ow
ing
incre
asin
g to
urism
sav
vy
as m
ore
trav
elle
rs ta
ke
an
inte
rest in
ex
plo
rin
g o
ffth
e b
ea
ten
tra
ck
. T
he
lod
ge
is bu
ilt like
a ty
pic
al K
aro
oh
om
este
ad
– sim
ple
dé
co
rm
ak
es fo
r a m
ore
co
mfo
rta
ble
am
bia
nce. T
he
wid
e v
era
nd
ae
ch
oe
s tha
t of
a tr
ad
ition
al K
aro
o h
om
e
an
d th
e d
inin
gro
om
ho
sted
no
t on
ly b
rea
k-
fast b
ut a
n in
tima
te su
pp
er w
ith M
ark
an
dS
ara
h.
Yo
u g
et a
rea
l sen
se o
fth
e v
arie
ty a
nd
spa
ce
of
the
rese
rv
e a
nd
the
an
ima
ls wh
ileo
n a
ga
me
driv
e. Th
e fir
st sur
prise
wa
s tofin
d h
ot w
ate
r b
ottle
s on
ea
ch
sea
t. “
It is win
ter a
fter a
ll,” sm
iled
Sa
ra
h a
sw
e, a
ll sea
son
ed
lod
ge
visito
rs, e
xcla
ime
do
ve
r th
is u
nu
sua
l d
eta
il – th
e n
ex
t b
est
thin
g to
insta
lling
win
do
ws a
nd
he
atin
g in
the
ve
hic
les.
Th
at
first
nig
ht,
ra
ng
er
Le
s to
ok
u
str
ack
ing
ch
ee
tah
. S
ara
h
an
d
Ma
rk
are
co
mm
itted
to sto
ck
ing
the
se e
nd
an
ge
red
an
ima
ls
on
th
e
re
se
rv
e
an
d
ha
ve
n
ot
allo
we
d lio
ns to
be
bro
ug
ht in
. With
he
lpfro
m th
e D
e W
ildt C
he
eta
h a
nd
Wild
lifeT
ru
st ne
ar H
artb
ee
spo
ort, th
e re
serv
e is
no
w h
om
e to
mo
re th
an
20 c
he
eta
h.
We
we
re o
n S
ibe
lla’s tr
ail, S
ibe
lla a
nd
he
r
prid
e
of
cu
bs.
Bo
rn
w
ild,
Sib
ella
alm
ost d
ied
at th
e h
an
ds o
fh
un
ters. S
he
wa
s resc
ue
d, u
nd
erw
en
t an
op
era
tion
an
dw
as re
ha
bilita
ted
at D
e W
ildt.
Th
e c
he
eta
h w
ea
r r
ad
io c
olla
rs a
nd
Le
stu
ne
d in
to th
e r
ad
io sig
na
ls on
a d
ev
ice
tha
t loo
ke
d lik
e a
n o
ld c
ellp
ho
ne.
He
fou
nd
Sib
ella
. We
trek
ke
d u
p a
rock
yp
ath
to fin
d h
er w
ith h
er c
ub
s, wh
ich
loo
klik
e b
ig, fa
t pla
yfu
l ca
ts. Th
e g
limp
se w
as
brie
f. Sib
ella
wa
s on
the
hu
nt a
ga
in a
nd
he
rcu
bs fo
llow
ed
the
ir m
oth
er.
Bu
t it wa
s rew
ard
ing
, as o
nly
clo
se-u
pe
nco
un
ters w
ith w
ildlife
ca
n b
e. We
stoo
dm
etre
s aw
ay
from
he
r a
s she
slun
k a
wa
yin
to th
e sh
ad
ow
s of
a se
tting
sun
. S
afe
ty is u
pp
er
mo
st at a
ll time
s, with
Le
s co
oin
g to
he
r a
s we
ap
pro
ach
ed
in sin
-g
le file
an
d w
ith str
ict in
stru
ctio
ns n
ot to
tur
n o
ur b
ack
s o
n h
er.
We
h
ad
a
no
the
rg
limp
se o
fch
ee
tah
late
r in
the
we
ek
en
d,
wh
en
L
es
fou
nd
M
oza
rt
an
d
Be
eth
ov
en
,tw
o b
ach
elo
r ca
ts b
ask
ing
u
nd
er a
tre
e.A
ga
in
we
sto
od
h
ush
ed
a
s w
e
wa
tch
ed
the
m. T
he
y lo
ok
ed
at u
s wa
rily
: ca
t an
dh
um
an
in a
qu
asi k
ind
of
co
nta
ct.
Th
e re
serv
e te
em
ed
with
a w
ide
va
rie
tyo
fg
am
e, te
stam
en
t to th
e T
om
pk
ins’ c
om
-m
itme
nt. P
rou
d e
lan
d slid
into
the
bu
sh,
bu
ffalo
fra
me
d a
vie
w o
fsk
y a
nd
rollin
gp
lain
s a
nd
w
e
saw
he
rds
of
sprin
gb
ok
,b
lack
wild
eb
ee
st, ze
bra
, ory
x, r
hin
o a
nd
gir
affe.
Ero
sion
ca
use
d
by
fa
rm
ing
is
be
ing
ad
dre
ssed
b
y
the
p
lan
ting
o
fsp
ek
bo
om
(Po
rtu
laca
ria
afra
), wh
ich
gro
ws p
red
om
i-n
an
tly in
the
Ea
ster
n C
ap
e a
nd
is on
e o
fth
e p
lan
t spe
cie
s tha
t is pa
rtic
ula
rly su
ited
to se
mi-a
rid
co
nd
ition
s.
Fo
r th
e p
ast y
ea
r, Sa
ma
ra
ha
s be
en
ru
n-
nin
g a
co
mm
un
ity/e
nv
iron
me
nta
l aw
are
-n
ess p
roje
ct: g
rou
ps o
fp
up
ils from
sch
oo
lsin
the
are
a c
om
eto
the
rese
rv
e to
lea
rn
ab
ou
t the
en
viro
nm
en
t an
d g
et e
xp
osu
re to
the
ho
spita
lity in
du
stry.
Gu
ests
to
Sa
ma
ra
ca
n
he
lp
with
th
isp
roje
ct b
y d
on
atin
g R
300 p
er c
uttin
g: th
is isu
sed
to fu
nd
tra
nsp
ort c
osts, p
ottin
g so
ila
nd
oth
er m
ate
ria
ls. A
s I wa
lke
d to
my
suite
late
on
e n
igh
t Ife
lt, for a
n in
stan
t as if
I wa
s all a
lon
e in
the
Ka
ro
o.
Th
e
sta
rs
twin
kle
d
ag
ain
st
the
bla
ck
sky
an
d fo
r a se
co
nd
the
vo
ice
s of
oth
-e
r g
ue
sts fad
ed
. I felt a
s tho
ug
h I w
as lo
st intim
e.
❐S
am
ara
is
offer
ing
a
free
exten
sion
to
bo
ok
ing
s in
S
eptem
ber.
Fro
m
Sep
temb
er
thro
ug
h O
ctob
er, after
the sp
rin
g ra
ins, th
e
Grea
t K
aro
o
green
s u
p.
Th
is is
yo
ur
op
po
rtu
nity
to ex
per
ience it.
Reser
ve
a tw
o-n
igh
t stay
at S
am
ara
Pri-
va
te Ga
me R
eserv
e ov
er a
ny
da
tes du
rin
g
Sep
temb
er 2
007 a
nd
get a
third
, fully
inclu
-
sive
nig
ht,
free. R
ates
ran
ge
fro
m R
2 070
sha
rin
g (in
the lo
dg
e suites) to
R2 7
60 (sh
ar-
ing
in th
e Ka
ro
o su
ites.)
Fo
r
reserv
atio
ns:
Tel:
+2
7-4
9-8
91
-05
58
;
Fa
x:
+27-4
9-8
92-3
751;
e-ma
il: reser
va
tion
s-
@sa
ma
ra.co
.za
; web
site: ww
w.sa
ma
ra.co
.za
or co
nta
ct the lo
dg
e: +27-4
9-8
91-0
880; e-m
ail:
lod
ge@
sam
ara
.co.z
a
Th
e liv
ing
roo
m a
t Sam
ara
Lo
dg
e is
rela
xed
an
d c
om
forta
ble
Co
ver: e
lan
d th
un
der a
cro
ss th
e re
serv
e
PH
OTO
GR
APH
S: SA
MA
RA
PR
IVATE
GA
ME
RES
ERV
E
THESUNDAYINDEPENDENT
SEPTEMBER
22007
LIFE
4JO’BURG FEAST FESTT
aste
of
Jo
’bu
rg
tak
es p
lace
for th
efir
st time
in S
ou
th A
fric
a o
n th
efie
lds
of
the
W
an
de
re
rs
Clu
b,
from
Se
pte
mb
er 6
to 9
. Th
e e
ve
nt
inv
olv
es
17
of
the
c
ity’s
mo
st ta
len
ted
ch
efs, w
ho
will b
e p
rep
arin
g a
nd
serv
ing
the
ir sig
na
ture
dish
es o
utd
oo
rs o
ve
r th
efo
ur d
ay
s.T
he
resta
ura
nts a
nd
ch
efs fe
a-
ture
d e
nco
mp
ass a
wid
e v
arie
ty o
ffo
od
style
s. Su
nd
ay
Life ta
ke
s a lo
ok
at fiv
e o
fth
e c
he
fs wh
o w
ill be
co
ok
ing
up
a sto
rm
.T
ime
s: Th
ursd
ay, S
ep
tem
be
r 6
: 5p
m to
9p
m. F
rid
ay, S
ep
tem
be
r 7
: 12 n
oo
n to
4p
ma
nd
5p
m to
9p
m. S
atu
rda
y, Se
pte
mb
er 8
:12
no
on
to 4
pm
an
d 5
pm
to 9
pm
. Su
nd
ay,
Se
pte
mb
er 9
: 12 n
oo
n to
4p
m.
Bo
ok
ing
is esse
ntia
l. Th
is ca
n b
e d
on
eth
rou
gh
Co
mp
utic
ke
t on
083-9
15-8
000 o
r a
t
ww
w.c
om
pu
tick
et.c
om
.P
ric
es
are
: R
120
stan
da
rd
–
en
tra
nce
on
ly;
R2
00
p
re
miu
m
–
en
tra
nc
e
an
din
clu
de
s R100 b
ack
in “
sho
w c
ur
ren
cy
” to
bu
y fo
od
an
d d
rin
ks. R
1095 V
IP h
osp
itali-
ty –
inclu
de
s R100 b
ack
in sh
ow
cu
rre
ncy,
fast-tr
ack
en
try
an
d V
IP lo
un
ge
en
try
with
co
mp
lime
nta
ry
drin
ks.
Visit w
ww
.taste
ofjo
bu
rg
.co
m fo
r m
ore
info
rm
atio
n.
Ta
ste o
fJ
o’b
urg
an
d T
he
Su
nd
ay
Ind
e-
pe
nd
en
t will b
e g
ivin
g a
wa
y fiv
e d
elic
iou
sm
ea
l vo
uch
ers fo
r tw
o a
t on
e o
fJ
o’b
urg
’sfin
est re
stau
ra
nts v
alu
ed
at R
500. T
he
prize
is va
lid u
ntil S
ep
tem
be
r 3
1, 2
007. T
o e
nte
r:S
MS
th
e
wo
rd
TS
I (sp
ace
) d
ine
taste
fo
l-lo
we
d b
y y
ou
r n
am
e a
nd
sur
na
me
to 3
4110.
R2 p
er S
MS
. Ge
ne
ra
l Ru
les a
pp
ly.
CO
CO
RE
INA
RH
ZO
FS
EL
ET
PO
IVR
E
Th
e A
fric
an
cu
lina
ry
ren
aissa
nce
is up
on
us a
nd
Bu
ru
n-
dia
n c
he
fC
oco
Re
ina
rh
z is at th
e fo
refro
nt o
fth
e m
od
er
nA
fric
an
foo
d m
ov
em
en
t. R
ein
arh
zis th
e ch
efp
atr
on
of
Se
l et P
oiv
re re
stau
ra
nt
in S
an
dto
n, G
au
ten
g. H
is un
iqu
e, in
no
va
tive, fin
e-d
inin
gA
fro-fu
sion
cu
lina
ry
style
co
mb
ine
s cla
ssic F
ren
ch
cu
isine
with
the
mo
st op
ule
nt o
fA
fric
an
flav
ou
rs.
Alo
ng
side
Fre
nch
cu
lina
ry
ge
ms, R
ein
arh
zh
as in
tro-
du
ce
d
dish
es
such
a
s Iv
oria
n
Assig
ni
cra
b,
pa
lm-n
ut-
infu
sed
ch
ick
en
, a
ma
du
mb
e a
nd
w
ild m
ush
roo
m m
illefe
uille
s an
d a
n e
xq
uisite
ya
m-a
nd
-cra
yfish
ric
e m
ela
ng
ein
spire
d b
y th
e S
en
eg
ale
se n
atio
na
l dish
thieb
ou
dien
ne.
He
re
ce
ntly
c
o-a
uth
ore
d
To
th
e B
an
qu
eting
H
ou
se,
Afr
ican
Cu
isine a
n E
pic J
ou
rn
ey, w
ith A
nn
a T
ra
pid
o, a
Su
nd
ay
Life
co
lum
nist.
RE
CIP
E
Fo
ie g
ra
s “ta
rte
Ta
tin”
Se
rv
es 4
Fo
ie g
ra
s:
1 w
ho
le fo
ie g
ra
s S
alt a
nd
pe
pp
er
10g
bro
wn
sug
ar
50m
l Ar
ma
gn
ac
50m
l Po
rt
Pre
he
at o
ve
n to
80°C
Re
mo
ve
the
ve
ssels in
the
live
r, the
n so
ak
in w
ar
mw
ate
r. Se
aso
n w
ith sa
lt an
d p
ep
pe
r a
nd
sprin
kle
with
sug
-a
r, Ar
ma
gn
ac a
nd
Po
rt.
Pla
ce
into
a sm
all te
rrin
e a
nd
co
ve
r w
ith c
ling
wra
p,
clo
se te
rrin
e a
nd
co
ok
in a
ba
in-m
arie
for a
bo
ut 3
5 m
inu
tes.
Allo
w to
rest in
frid
ge
for a
few
da
ys; th
e fla
vo
ur w
illim
pro
ve.
Ta
rte
Tatin
:
3 G
ra
nn
y S
mith
ap
ple
s, pe
ele
d, c
ore
d a
nd
cu
t into
eig
ht
to 1
2 w
ed
ge
s50g
bu
tter
80g
ca
stor su
ga
r20cm
dia
me
ter p
uff
pa
stry
Pre
he
at o
ve
n to
180°C
. F
ry
ap
ple
with
bu
tter in
an
18cm
pa
n th
at c
an
go
in th
eo
ve
n (n
o p
lastic
ha
nd
le).
Ad
d su
ga
r a
nd
allo
w to
ca
ra
me
lise.
Co
ve
r a
pp
les in
the
pa
n w
ith p
uff
pa
stry, m
ak
ing
sure
the
pa
stry
go
es to
the
bo
ttom
of
the
pa
n b
y tu
ck
ing
it inw
ith a
spo
on
.M
ak
e sm
all in
cisio
ns in
the
pa
stry
to p
rev
en
t it stea
m-
ing
an
d g
oin
g so
gg
y.B
ak
e in
the
ov
en
for 2
5 m
inu
tes o
r u
ntil p
astr
y h
as
co
ok
ed
. Inv
ert o
n to
a p
late
an
d se
rv
e. S
lice
tart a
nd
foie
gra
s into
fou
r p
iece
s. Pla
ce
tarte
tatin
slice
on
a p
late
an
dre
st foie
gra
s slice
on
it.
CR
IST
INA
SA
TO
OF
YA
MA
TO
Ch
ef
Cristin
a S
ato
wa
s bo
rn
in H
ok
ka
i-d
o, J
ap
an
an
d h
as liv
ed
an
d tr
av
elle
da
bro
ad
ex
ten
sive
ly. In 1
995, sh
e o
pe
ne
dY
am
ato
Ja
pa
ne
se re
stau
ra
nt in
Illov
oa
nd
, 12 y
ea
rs o
n, it is still g
oin
g stro
ng
an
d p
rov
idin
g fre
sh, h
igh
qu
ality
foo
dto
its pa
tron
s. In
m
id-2
006,
Sa
to
too
k
ov
er
Fin
oS
pa
nish
Ta
pa
s Ba
r a
nd
Re
stau
ra
nt in
Pa
rkto
wn
N
or
th
with
h
er
hu
sb
an
dZ
an
e B
ee
r. Th
ey
are
ho
pin
g to
en
co
ur-
ag
e
all
Jo
ha
nn
esb
urg
ers
to
tak
e
an
inte
rest
in
Sp
an
ish
cu
isine
a
nd
th
eta
pa
s style
of
ea
ting
.
RE
CIP
E
Miso
ch
a sh
u r
am
en
: co
ok
ed
be
lly o
fp
ork
in r
am
en
/m
iso b
roth
, po
rk m
ince
an
d n
oo
dle
s
Ra
men
bro
th:
1k
g p
ork
bo
ne
s1k
g c
hic
ke
n b
on
es
4 litre
s wa
ter
1 h
ea
d o
fg
arlic
, bro
ke
n in
to c
lov
es
5-6
cm
ch
un
k
fre
sh
gin
ge
r, p
ee
led
an
d slic
ed
6 to
8 sp
rin
g o
nio
ns
Rin
se p
ork
an
d c
hic
ke
n b
on
es u
nd
er
co
ld w
ate
r. Co
mb
ine
all in
gre
die
nts in
a b
ig p
ot.
Brin
g to
the
bo
il, red
uce
he
at a
nd
simm
er fo
r 1
0 h
ou
rs.
Po
rk
belly
:
800g
to 1
kg
trim
me
d p
ork
be
lly
1 litre
soy
sau
ce
Ro
ll po
rk b
elly
an
d tie
with
stron
gstr
ing
. Pla
ce
in a
larg
e p
ot, c
ov
er w
ithso
y sa
uce
an
d sim
me
r fo
r 3
0 to
40 m
in-
ute
s un
til ten
de
r a
nd
co
ok
ed
thro
ug
h.
Mis
o c
ha
-sh
u r
am
en
:
2 litre
s pre
pa
red
ra
me
n b
roth
(see
ab
ov
e)
200g
miso
pa
ste
600g
eg
g n
oo
dle
s 1 o
nio
n, p
ee
led
an
d c
ho
pp
ed
200g
po
rk m
ince
200g
be
an
spro
uts
15m
l lard
(op
tion
al)
20 to
24 slic
es c
oo
ke
d p
ork
be
lly (5
to6 slic
es p
er p
ortio
n)
3 to
4 sp
rin
g o
nio
ns, c
ho
pp
ed
for g
ar-
nishB
ring
ram
en
bro
th a
nd
miso
pa
ste to
the
bo
il. Ad
d e
gg
no
od
les a
nd
co
ok
for
two
to th
ree
min
ute
s, or u
ntil d
on
e. Stir-
fry
ch
op
pe
d
on
ion
, p
ork
m
ince
a
nd
be
an
spro
uts in
wo
k u
ntil c
oo
ke
d.
Pla
ce
lard
an
d p
ork
min
ce
mix
ture
into
a b
ow
l an
d a
dd
no
od
les a
nd
bro
th.
To
p w
ith slic
ed
po
rk b
elly
an
d c
ho
pp
ed
sprin
g o
nio
n a
nd
serv
e.
Th
e A
frican
cu
linary
ren
ais
san
ce is
up
on
us a
nd
Bu
run
dia
n c
hef C
oco
Rein
arh
z is
at th
e fo
refro
nt o
fth
e m
od
ern
Afric
an
foo
d m
ovem
en
t
In 1
995, c
hef C
ristin
a S
ato
op
en
ed
Yam
ato
Jap
an
ese re
sta
ura
nt in
Illovo
with
her fa
mily
an
d, 1
2 y
ears
on
, it is s
till go
ing
stro
ng
SI_LIF pp_04+09_02-09-2007 C M Y K
