Sarah Graham's Food Safari

Sarah Graham and her parents return to Antelope park, visit a lion rehabilitation centre, and enjoy a lakeside brunch of Chocolate cinnamon rolls, coconut granola parfaits, and pancakes with nectarine jam and sticky maple bacon.

Sarah Graham hosts dinner underneath a giant fig tree, one of her favourite spots in Antelope Park. Underneath the stars, guests enjoy venison skewers with red onion, roasted butternut and whipped feta, rosemary roosterkoek, and much more.

After a sunrise hike in the Safari, Sarah Graham makes a delicious breakfast for her family that consists of pumpkin fritters with ginger and honey yoghurt, quinoa breakfast bowls, and seasonal fruit.

Sarah Graham prepares a welcoming feast for the new group of Antelope Park volunteers. She whips up a delicious menu consisting of farm fish, strawberry and avocado salad, banana ice cream with cashew nut brittle, and much more.

Sarah Graham teams up with chef Sheila for cooking tips and prepares a traditional evening meal of spicy chicken livers with mushrooms and ginger granitas.

Sarah Graham learns the recipe for the famous warthog steaks from Victoria Falls Safari Lodge. She also cooks up a sunset meal of brie baked in pastry combined with pear tarte tatin and white chocolate.