A CULI­NARY GEM

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Prana Lodge Pri­vate Beach Es­tate and Spa, sit­u­ated in Chintsa East in the Eastern Cape, is well known for its idyl­lic lo­ca­tion and five-star hos­pi­tal­ity. A lesser known jewel in Prana’s crown is its culi­nary prow­ess. The lodge’s nou­velle cui­sine falls per­fectly in line with its other up­mar­ket of­fer­ings. With five chefs and only eight suites, it is clear that much em­pha­sis is placed on en­sur­ing that guests en­joy an ex­quis­ite din­ing ex­pe­ri­ence. Un­der the guid­ance of award-win­ning Head Chef, Jaycee Fer­reira, Prana’s young and tal­ented chefs are ded­i­cated to pre­par­ing whole­some dishes char­ac­terised by bold, palate-de­light­ing flavours. Typ­i­cal dishes in­clude creative and fresh seafood dishes from sus­tain­able fish sup­pli­ers, prime cuts of suc­cu­lent meat and poul­try (the duck is one of the sig­na­ture dishes), and on the sweeter side of things, home­made sor­bets and ice-creams paired with del­i­cate dessert pas­tries and sea­sonal fruit.

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