Foodie section
The food at our two lodges consisted of a buffet for breakfast and dinner. The spreads were very generous with a wide variety of cereals and fruit for breakfast followed by eggs to order from the chef standing by. Dinner was a display of soups, delicious salads, pastas and meat dishes, including oryx mini steaks prepared while you wait, and kudu goulash, plus a selection of deserts. The only problem of course was that the dishes were hard to pass by and we both got home several kilograms heavier

We really wanted to sample the Namibian wines and I selected a Kathlolischer made by an estate outside Otavi founded by Lutheran priests. It is a delicious blend of Syrah, Tempranillo and Mouverdre. A lovely way to end the day.