Flip through pics of the awesome animals Sarah encounters along the way.
After a sunrise walking safari, Sarah Graham whips up a breakfast for her family. On the menu are Pumpkin Fritters with Ginger and Honey Yogurt, Quinoa Breakfast Bowls with Seasonal Stone Fruit, Grapefruit and Star Anise Lemonade, and Smoorsnoek.
Antelope Park has hosted thousands of volunteers and travelers since they were first welcomed in 2004. Sarah Graham gets busy cooking the welcome feast for the new group of volunteers. She makes Ricotta Bruschetta with Balsamic Mushrooms; Farm Fish, Lemon and Herb Butter; Strawberry and Avocado Salad with Baby Spinach, Bacon, Gorgonzola and Pecan Nuts; and Banana Ice Cream with Cashew Nut Brittle with a Dark Chocolate Swirl.
Before her family visit draws to a close, Sarah Graham meets with Sheila, a chef at Safari Camp. The two catch up and share cooking tips while preparing a traditional evening meal including Spicy Chicken Livers with Mushrooms; Slow Cooked Goat Stew with Beer and Bacon Dumplings; Sadza; and Rooibos and Ginger Granitas.
The Victoria Falls Safari Lodge is a place of legend. Sarah Graham meets with the head chef of their restaurant and learns the recipe for their famous warthog steaks, which is Sarah's favorite dish. She also cooks Brie Baked in Phyllo Pastry with Sticky Figs and Pear Tarte Tatin with White Chocolate and Rosemary Drizzle to enjoy during a sunset meal.
Continuing her journey, Sarah Graham visits the lion conservation center in Livingstone. Dinner of Peanut Sesame Chicken Rice Paper Rolls, Grilled Fish with Rainbow Salad and Asian Dressing, Coconut Panna Cotta with Lemongrass and Ginger Syrup, and Whisky, Lime and Soda Popsicles with Mint is served at the sunset on the river banks before everyone heads off for a good night's sleep.
After their early morning adventure to Chundu Island Safari Camp, Sarah Graham cooks a meal for her family with the Zambezi River as the backdrop. On the menu: Tikka Chicken Skewers, Fish Frikkadels with Pineapple Salsa, Banana Brulees with Dark Chocolate Ganache, and Zanzibari Tea.
Sarah Graham hosts dinner at one of her favorite spots in Antelope Park, which is dominated by a majestic wild fig tree. After they arrive on elephant back, Sarah's guests experience a spectacular feast under the stars. They enjoy Venison Skewers with Red Onion, Roasted Butternut and Whipped Feta; Roasted Corn and Chickpea Salad; Rosemary Roosterkoek; and Spiced Peach and Plum Crumble.
Sarah Graham and her family head to Bushman's Rock, another beautiful wildlife sanctuary in Zimbabwe. This gorgeous location is the home of Sarah's sister-in-law, Justy, and her husband. Justy joins Sarah in the kitchen to prepare a laid-back picnic lunch for friends and family to enjoy under the trees. They make Peppered Roasted Beef Fillet; Roasted Beetroot, Avocado, Feta and Lentil Salad; Espresso Pavlova with Sticky Plum; and Sangria.
Sarah Graham visits the Imire Wildlife Conservancy and the Travers family, who are famous for their contribution to rhino conservation. There she makes Barley and Mushroom Risotto, Whiskey-Glazed Gammon, Green Salad with Toasted Almonds and Mini Milk Tarts.
After her many memorable adventures in Zimbabwe, Sarah Graham heads home to Johannesburg, South Africa. Her first stop is the Johannesburg Culinary and Pastry School in Maboneng where she joins owner and head chef Kelvin Joel to learn his signature dish. Recipes in this episode include Creme Brulee, Crispy Gnocchi with Watercress Pesto and Chilled Mango and Watermelon Skewers with Mint Sugar.
Sarah Graham explores the famous Soweto area of Johannesburg, once home to Nelson Mandela and Archbishop Desmond Tutu. Lunch is at a local shisa nyama restaurant with a variety of meat cooked over the coals, and other proudly South African dishes. The menu includes Barbecue Chicken with Chakalaka, Roasted Butternut Salad and Amarula Malva Pudding Mugs with Dark Chocolate and Orange Sauce.
As Sarah Graham's Food Safari journey comes to a close, Sarah prepares a feast for family and friends. The dinner of Linguini with Pea and Mint Pesto, Chili Calamari and Chorizo; Barbecue Pulled Pork Sandwiches with Red Cabbage and Apple Slaw; and Salted Caramel Banoffee Pudding Pots celebrates unpretentious, delicious food and the joy that comes from sharing it with those you love.