Page 3 of 6
More from the journal
Food & Drink
Hummus-stuffed broccoli with charred red pepper pesto
A plant-based main worth cooking properly. Charred broccoli steaks layered with hummus, butternut puree, charred red pepper pesto, and toasted pumpkin seeds. Serves four.
Guides
Vegan safaris in Africa: an honest look at where plant-based travel actually works
Plant-based safari travel works well across Africa when the chef has a proper brief. A composite week, the questions guests actually ask, and where vegan still requires real planning.
Guides
Kosher safaris in South Africa: how a bush kitchen actually works
The honest guide to keeping kosher on safari in South Africa. Three tiers of catering, real pricing, Shabbat in the bush, and how we put one together.
Guides
What's actually changing in safari travel in 2026
We do not love the trend pieces either. But after twenty years of designing safaris, the real shifts in 2026 are worth naming. Here are the four we are seeing in our own bookings, and the two we think are oversold.
Guides
How we plan a luxury African safari (the long version)
After twenty years of designing safaris, this is how we actually do it. Not a checklist. The order we ask the questions in, what we trade off, and why we say no to certain combinations.
Guides
What a Botswana safari actually costs (and why it's the most expensive in Africa)
Botswana costs more than any other safari country in Africa. The reason is not greed. It is policy. Here is how the pricing actually breaks down, what each tier gets you, and why we still send most of our clients here.
Journeys
Three generations in the Okavango
A family of seven across grandparents, parents, and three children. Eight nights, two camps, one table. How we built a multigenerational safari in northern Botswana that worked at every age.
Journeys
Nine days in Sabi Sand and Cape Town for a fiftieth birthday
A couple, nine days, two halves. Five nights at Singita Boulders in the Sabi Sand and four at Ellerman House in Cape Town. The real itinerary, the real moments, and what we built around her.
Voices
A conversation with Vikki Jackson
Vikki Jackson, co-founder of Marula Hill, on moving to South Africa with her family in 1994 and being the one who stayed, why hyenas are the ones to watch, and the small details that make a lodge actually work.
Field Notes
Ximuwu Lodge review
Ximuwu Lodge in the Klaserie Private Nature Reserve is the most thoughtfully accessible safari lodge we know. Here's our honest review.
Voices
A conversation with Sian Loehrer
Sian Loehrer, co-founder of Marula Hill, talks about how she designs safaris, where she'd go right now, and what first-time travellers always ask.
Guides
Wheelchair accessible safaris in Africa
A practical guide to wheelchair accessible safari destinations and lodges across Africa, from Kruger to the Okavango Delta.