Situated in the heart of the Kalahari farmlands and thirty minutes drive away from the ancient red dune Kalahari Desert we find fresh produce and a delicious array of cheese and cold meats that can easily be sold in any swanky city delicatessen. The Self Suffiency Centre (SSC), Farmhouse lodge staff and intimate chalets welcome guests with heartwarming farm style food and smiles.
Eleven quaintly decorated chalets, each with en suite bathrooms, cooling air-conditioning and winter warming fireplaces are flanked by rows of towering Palm trees. A few steps away, the pool with the age old Camel thorn tree overlooking it, is a refreshing refuge for the road weary traveler and all that’s needed is a half opened book before the inevitable pool side nap…
Farm style food is served in the century old Manor.. There are no s mall portions here! From the breakfast buffet table – puffy golden croissants, soft sugar dripping doughnuts, a variety of softly spiced cheeses and cold meats.. all are made freshly in the kitchen each day and produced at the SSC which is a few steps away.
Breshnef heads up the Self Suffiency Centre team. Beaming with pride he instills his passion and knowledge for fresh produce in each member. From the livestock to the dairy, to the Cheesery and the Butchery. This is where the milk and meat get transformed into mouthwatering delicacies. Salamis, smoked game cuts, Biltong, gourmet cheeses… you name it.
Here guests of the Farmhouse can enjoy the sights and sounds of true farming methods and animals. Fat bellied pigs snorting away under shady thorn trees, cows walking slowly around on Kalahari time, goats performing and what would a farm be without chickens.
The farm empowers and employs locals and supplies not only the Farmhouse lodge with fresh produce but also camps and lodges within the Gondwana group. Breshnef also oversees the shaded vegetable and herb gardens. Crunchy fresh lettuce, rows of parsley and chives, big shiny purple eggplants, peppers, tomatoes and sweet corn, you name it… for me a sure stop over and I will be going back. A place of Passion and Pride!
This Blog post was written by Tanja Meyer.
About Tanja Meyer
Tanja Meyer is a South African Travel and Food writer and photographer whose principal motive is to inspire all to travel, to embrace different parts of the world, diverse cultures and cuisine. Her book called “A Passion for Travel and Taste – The Swahili Coastline and Islands (Zanzbar, Pemba, Mafia, Lamu and Kiwayu)” are in final editing stages and quick to follow up she has now embarked on her second book, “A Passion for Travel and Taste – Namibia – The Brave Land.”