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<\/p>\nThis 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\u2019t just a feel-good slogan, it\u2019s 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.<\/p>\n
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.<\/p>\n
When Vusi speaks about cooking, he does so with the certainty of someone who sees the craft as far more than just a job. \u201cCooking for me is an emotional connection,\u201d he says. \u201cI can lose myself in the craft. It is a space where I can disappear.\u201d<\/p>\n
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Asking him to name a favourite dish feels almost impossible. \u201cIt is a tough one,\u201d he smiles. \u201cIt\u2019s like asking someone to pick their favourite child.\u201d 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.<\/p>\n
\u201cWe believe in cooking with the seasons, and I have a very close relationship with local farmers,\u201d he explains. \u201cWe are merely the bridge between them and the guest.\u201d
\nThat 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. \u201cIt is profound to me when guests ask to meet him,\u201d he says. \u201cHe also contributes greatly to the produce that we serve our guests. It\u2019s great to have them chat with him and engage with him, taking photos.\u201d<\/p>\n
While much of the world slows down for the holidays, Christmas for Vusi follows the long-established rhythm of the hospitality industry; he works. \u201cChristmas is always spent at work,\u201d he says. \u201cThat 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\u2019s a calling, a passion, more than just a job.\u201d<\/p>\n
For Vusi, the priority is simple and unwavering: the guests. \u201cMaking sure our guests enjoy the best festive season possible is of the utmost importance. For many people it\u2019s the only time they get to wind down and be with family, and of course, being in the Kruger is always a gift.\u201d<\/p>\n
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Only once the service is done does he allow himself a moment of quiet. \u201cAfter work, I will relax with a nice steak and a cold beer or a glass of wine,\u201d he says. The day, however, remains defined by its focus: \u201cIt is about prioritising the day and making sure we exceed the guests\u2019 expectations.\u201d<\/p>\n
Pressed on where he would choose to spend Christmas if he had the freedom, Vusi answers immediately and without hesitation. \u201cHonestly, anywhere. As long as I am with my family.\u201d 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.<\/p>\n
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.
\n\u201cIt is magical, because the setting itself is one of a kind,\u201d Mbatha says. \u201cThere is nothing like it anywhere in the world.\u201d But when he describes what makes the experience truly special, his focus shifts away from landscape and structure, and toward people. \u201cIn large part, it is the staff,\u201d he says. \u201cThey are warm, dedicated and always willing to go the extra mile. That creates an atmosphere that cannot be replicated anywhere else.\u201d<\/p>\n
With that, the heart of his work, be it on Christmas or any day, becomes clear; it\u2019s about a commitment to his craft, to the team that upholds it, and to the guests who receive it.<\/p>\n
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\u2019s the perfect Summer meal.<\/p>\n
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Charred corn salad with baby spinach, pomegranate and citrus drizzle<\/strong><\/p>\n Ingredients<\/strong> Method<\/strong> Marinated prawns with lime and chilli<\/strong><\/p>\n Ingredients<\/strong> Method<\/strong> No Christmas table is complete without a toast or two, and our region\u2019s craft producers make it easy to raise a glass that\u2019s both local and lovely. Whether you\u2019re a gin lover or prefer a non-alcoholic refresher, the Lowveld\u2019s summer abundance lends itself to inventive drinks.<\/p>\n Marula spritz<\/strong> G & T with wild basil<\/strong> 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.<\/p>\n Coconut tartlets with tropical fruit<\/strong><\/p>\n If you fancy something a little more fresh and zesty, coconut tartlets with tropical fruit will keep everyone smiling.<\/p>\n Ingredients<\/strong> Method<\/strong> This year, let\u2019s make the choice to feast on what\u2019s 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":36,"featured_media":21041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[738,6903],"tags":[3207,7833,7834],"class_list":{"0":"post-21030","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-food","9":"tag-krugernationalpark","10":"tag-lowveld-christmas","11":"tag-shalati-train"},"yoast_head":"\n
\n\u2022 4 fresh corn cobs \u2022 1 small red onion, finely sliced \u2022 1 cup baby spinach leaves
\n\u2022 \u00bd cup pomegranate seeds \u2022 Handful of mint and coriander leaves \u2022 Olive oil, salt, and cracked black pepper<\/p>\n
\nGrill 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.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/lowveld\/wp-content\/uploads\/sites\/24\/2026\/01\/pim-myten-Dt1e0VRRW1A-unsplash-Large-682x1024.jpg\")
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\n\u2022 500g cleaned prawns
\n\u2022 Juice and zest of 2 limes
\n\u2022 1 red chilli, finely chopped \u2022 2 cloves garlic, crushed
\n\u2022 2 tbsp olive oil \u2022 Pinch of sea salt<\/p>\n
\nCombine 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.<\/p>\nThe spirit of celebration<\/h4>\n
\nPour 30ml marula liqueur over ice, top with sparkling wine or soda, and garnish with a twist of naartjie peel. It\u2019s fruity, fragrant, and pure African summer.
\nRooibos & peach cooler (non-alcoholic)
\nBrew 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.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/lowveld\/wp-content\/uploads\/sites\/24\/2026\/01\/stefan-schauberger-tDYgQcbwLEY-unsplash-Large-Large-1024x683.jpg\")
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\nMuddle 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.<\/p>\nSweet endings<\/h4>\n
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\n\u2022 Ready-made mini pastry shells \u2022 1 cup coconut cream \u2022 2 tbsp sugar \u2022 1 tsp cornflour mixed with a little water \u2022 Fresh fruit such as blackberries, strawberries, sliced mango, orange, pineapple, and kiwi<\/p>\n
\nHeat 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.<\/p>\n