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Leading conservation brand, Singita, presents its first cookbook – Singita: Our Food Journey – showcasing traditional and contemporary African inspired dishes. The 274-page coffee-table book gives readers a taste of safari at home, allowing readers to recreate Singita’s renowned gourmet experience from each of their twelve award-winning lodges and camps across five regions in Africa. The culinary experience at Singita’s lodges and camps is world-renowned and an integral part of any visit to the incredible wilderness areas under Sinigita’s management. Recipes in the book have been gathered from every region – from Tanzanian futari (sweet potato, butternut and coconut stew), South African classics such as malva pudding and Zambezi beer-battered bream, inspired by the catch of the day from Lake Malilangwe at Singita Pamushana Lodge in Zimbabwe. The recipes reflect a day on safari from the homemade fruit and nut rusks guests snack on during a dawn game drive to the appertisers enjoyed while having a sundowner overlooking the private game reserves followed by dinner out in the bush. More than just a recipe book, the cookbook is peppered with full page wildlife and interior shots bringing Singita’s unique safari experience to life, alongside stories about the incredible people behind the recipes; people like green-fingered entrepreneur David Shilabi who supplies the lodges at Singita Sabi Sand with fresh produce from his vegetable garden, and Peter Andrew, a wildlife-poacher-turned-pastry-chef who now whips up teatime treats at Singita Grumeti. Each and every plate is an expression of Singita’s commitment not only to creating an outstanding food offering that perfectly complements the exquisite surroundings in which guests find themselves, but to the importance of practising environmental sustainability at every level, including in the kitchens.  All profits from the sales of the cookbook will go towards supporting the Singita Community Culinary School in South Africa and the Singita Serengeti School of Cooking in Tanzania. These programmes work to support and develop the next generation of Singita chefs who reside in the neighbouring communities to Singita Kruger National and Singita Grumeti fulfilling a local need for career opportunities as well as a broader need for the hospitality industry as a whole in these countries. The mouth-watering food imagery has been captured on location by Micky Hole, whilst the accompanying images of life in the safari lodges were taken by Singita’s resident photographer Ross Couper.