This mouth-watering recipe comes from Camp Jabulani’s Head Chef Andre Gerber, who has donned a camera in the kitchen in order to bring us step-by-step instructions for scrumptious meals. Or go one better, and visit the camp in person: Camp Jabulani is a prestigious safari camp in the Limpopo’s Kapama Game Game Reserve, bearing the distinguished stamp of Relais & Chateaux and well-known for its awesome elephantback safaris. But before you get there, give the gnocchi a bash at home …

Gnocchi (Serves 6–8)

1kg peeled potatoes

350g bread flour

1 egg

1 egg yolk

5ml salt


Cook the potatoes and strain. Return to the heat and stir to eliminate all the moisture. Once there’s no more steam visible, remove from the heat and put the potatoes through a masher. Add the flour, eggs and salt to the potatoes and mix by hand to prevent over-mixing. Place the mixture into a piping bag, and on a floured surface, pipe long strings of gnocchi. Cut into desired sizes. Add to boiling water – when it floats it’s cooked! Remove from water and add to warm wild mushroom cream. Serve immediately with fried wild mushrooms, oven-roasted cherry tomatoes and fresh rocket leaves tossed in white truffle oil.

Wild Mushroom Cream

1l fresh cream

400g wild mushrooms roughly chopped

100g grated parmesan cheese

Salt for seasoning


In a pot, combine the mushrooms and cream. Allow to simmer for 30min to extract the mushroom flavour. Remove the mushrooms and add the parmesan cheese. Season to taste.

Bon Apetite!

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