While much of the world dreams of snow and spice, we celebrate in bare feet, with finger food and something deliciously ice-cold.
This year, more than ever, it feels right to celebrate home, not only the place where we live, but the people, makers, and small businesses that live and work among us. Supporting local isn’t just a feel-good slogan, it’s how we keep our communities thriving. From the farmers who grow our mangos, citrus and avocados to the small-batch distillers, bakers, and chefs who turn those ingredients into art, the Lowveld has everything we need for a festive feast made of sunshine and soul.
We chatted to Kruger Station chef Vusi Mbatha, a strong supporter of exploring what grows in your own backyard, about spending Christmas on the tracks, family, and the people who work tirelessly behind the scenes to make sure everything comes together perfectly. Vusi has been in the culinary world since 2012, fourteen years of immersion in the heat, rhythm, and emotional resonance of the kitchen.
When Vusi speaks about cooking, he does so with the certainty of someone who sees the craft as far more than just a job. “Cooking for me is an emotional connection,” he says. “I can lose myself in the craft. It is a space where I can disappear.”
Asking him to name a favourite dish feels almost impossible. “It is a tough one,” he smiles. “It’s like asking someone to pick their favourite child.” Instead, his joy lies in the full movement of the kitchen, every station, every shift of technique. His work is rooted in seasonality, shaped by close contact with the farmers who supply the ingredients that anchor his menus.
“We believe in cooking with the seasons, and I have a very close relationship with local farmers,” he explains. “We are merely the bridge between them and the guest.”
That bridge extends into the property itself. Vusi speaks with clear admiration about Bab Philemon, the head groundskeeper, whose dedication to herbs, salads, vegetables, and other produce forms an essential part of what guests experience on the plate. Seeing visitors recognise this unseen labour is one of the things he cherishes most. “It is profound to me when guests ask to meet him,” he says. “He also contributes greatly to the produce that we serve our guests. It’s great to have them chat with him and engage with him, taking photos.”
While much of the world slows down for the holidays, Christmas for Vusi follows the long-established rhythm of the hospitality industry; he works. “Christmas is always spent at work,” he says. “That is just the way this industry has always worked, and it is something you need to understand and be clear on before you become a chef. It’s a calling, a passion, more than just a job.”
For Vusi, the priority is simple and unwavering: the guests. “Making sure our guests enjoy the best festive season possible is of the utmost importance. For many people it’s the only time they get to wind down and be with family, and of course, being in the Kruger is always a gift.”
Only once the service is done does he allow himself a moment of quiet. “After work, I will relax with a nice steak and a cold beer or a glass of wine,” he says. The day, however, remains defined by its focus: “It is about prioritising the day and making sure we exceed the guests’ expectations.”
Pressed on where he would choose to spend Christmas if he had the freedom, Vusi answers immediately and without hesitation. “Honestly, anywhere. As long as I am with my family.” He mentions the Drakensberg, the Garden Route, and Morocco as places that inspire him, and adds that a snowy European Christmas also holds a certain appeal, though the presence of his family would remain the true centrepiece, wherever it might be.
For now, Christmas takes place on the train, a train permanently positioned overlooking one of the most beautiful places on earth, offering a view unlike anywhere else.
“It is magical, because the setting itself is one of a kind,” Mbatha says. “There is nothing like it anywhere in the world.” But when he describes what makes the experience truly special, his focus shifts away from landscape and structure, and toward people. “In large part, it is the staff,” he says. “They are warm, dedicated and always willing to go the extra mile. That creates an atmosphere that cannot be replicated anywhere else.”
With that, the heart of his work, be it on Christmas or any day, becomes clear; it’s about a commitment to his craft, to the team that upholds it, and to the guests who receive it.
The summer table
Freshness is the flavour of our Christmas. Swap the heavy roasts and puddings for dishes that shimmer with colour and light. Try a corn salad, bursting with sweet kernels, orange segments, and the brightness of mint; and prawns marinated in lime and chilli. Celebratory yet light, it’s the perfect Summer meal.
Charred corn salad with baby spinach, pomegranate and citrus drizzle
Ingredients
• 4 fresh corn cobs • 1 small red onion, finely sliced • 1 cup baby spinach leaves
• ½ cup pomegranate seeds • Handful of mint and coriander leaves • Olive oil, salt, and cracked black pepper
Method
Grill the corn over an open flame or on a griddle until lightly charred. Slice the kernels off and toss with red onion, spinach, herbs, and pomegranate. Drizzle with olive oil and a squeeze of fresh orange juice, thinly sliced pieces of biltong (optional), season to taste, and serve slightly warm or at room temperature.
Marinated prawns with lime and chilli
Ingredients
• 500g cleaned prawns
• Juice and zest of 2 limes
• 1 red chilli, finely chopped • 2 cloves garlic, crushed
• 2 tbsp olive oil • Pinch of sea salt
Method
Combine everything in a bowl and marinate for 30 minutes. Skewer and grill for two to three minutes per side, until pink and lightly charred. Serve with fresh lime wedges and maybe a handful of baby greens.
The spirit of celebration
No Christmas table is complete without a toast or two, and our region’s craft producers make it easy to raise a glass that’s both local and lovely. Whether you’re a gin lover or prefer a non-alcoholic refresher, the Lowveld’s summer abundance lends itself to inventive drinks.
Marula spritz
Pour 30ml marula liqueur over ice, top with sparkling wine or soda, and garnish with a twist of naartjie peel. It’s fruity, fragrant, and pure African summer.
Rooibos & peach cooler (non-alcoholic)
Brew 2 cups strong rooibos tea and chill. Blend 2 ripe peaches until smooth, strain, and mix with the tea. Add honey or agave to taste, a squeeze of lemon, and plenty of ice. Finish with fresh mint.
G & T with wild basil
Muddle a few leaves of wild basil in a glass, add 30ml local gin, top with tonic, and garnish with thin slices of mango or lime (optional). Fragrant, herbal, and perfectly balanced.
Sweet endings
The beauty of our choice of festive desserts lies in their brightness, fruit-forward, tropical, and endlessly joyful. A delicious strawberry cheesecake brings a burst of sweetness and sunshine to the table, while Amarula truffles make a decadent homemade gift or sweet treat.
Coconut tartlets with tropical fruit
If you fancy something a little more fresh and zesty, coconut tartlets with tropical fruit will keep everyone smiling.
Ingredients
• Ready-made mini pastry shells • 1 cup coconut cream • 2 tbsp sugar • 1 tsp cornflour mixed with a little water • Fresh fruit such as blackberries, strawberries, sliced mango, orange, pineapple, and kiwi
Method
Heat the coconut cream with sugar, add the cornflour mixture, and stir until thickened. Spoon into the pastry shells and chill. Top with fruit just before serving.
This year, let’s make the choice to feast on what’s ours, to fill our tables with produce grown nearby, to toast with drinks crafted by local hands, and to savour desserts that glow with tropical sweetness, because home, with all its heat and colour and generosity, is still the best place of all to celebrate.
