Setting off in an open safari vehicle at dawn, heading across the majestic Kwazulu Natal, we drive across hilly ground for more than an hour, zigzagging through high grass and stopping periodically to listen for raucous warning signals of different animals. Following a sweet, musky scent in the air, we spot a herd of impala, an antelope so plentiful they're dubbed the 'Big Macs' of the savannah: fast-food snacks for some of South Africa's most feared predators!

Sightings are likely in early mornings and late afternoons, and that's when we head out on game drives, spotting great herds of giraffes, impalas, hippos, a lone bull elephant, black and white rhino, kudu leaping across a hill in the morning light and a little kingfisher with its shiny, red beak and blue back. Sitting in absolute silence, we watch a cheetah slink forward, every movement an exercise in precision. "The impala know something is up," murmurs our guide. "They're not eating." As the cheetah circles ahead of the herd, I find myself enthralled by the spectacle. It is just my second day in the bush and I have already seen the world's largest land mammals (huge-tusked African elephants), the earth's tallest animals (giraffes, the fashion legs of Africa) and, the planet's toughest creatures (warthogs).

I'm probably as wild-eyed as the camp baboons, a more than eager visitor to the African continent, which has a long history of hosting safari-bound tourists. The secluded hideaways appeal to visitors who want five-star amenities served along with their wildlife. Thatched-roof chalets come with plunge pools and muslin-draped four-poster beds. Candlelit gourmet dinners glisten with silver and crystal. And a hungry cheetah hints at ancient dramas unfolding in the vastness of the bush.

Midway across this dramatic landscape, cold boxes, hotboxes and picnic boxes are unpacked. Local African rugs and blankets are spread on the bonnet, on the roof and on every available rock and ground. Out come Koeksisters doused with orange-infused syrup and served with liberal helpings of pista halwa, dates and candied lemon. Presumably a relation of the doughnut, Koeksisters are made from plaited dough which is deep-fried, then plunged into a sweet ginger and lemon juice syrup. The result is a wonderfully crispy delicacy that oozes with sticky syrup - sinfully delicious and wickedly fattening! Then, there are fresh strawberries, iced ginger and lemon grass tea, local cheese, freshly baked pita-like breads stuffed with crispy bacon, eggs and mayo.

Inspired by the savage beauty and allure of Africa, Conservation Corporation Africa's kitchen safari is a journey through the stunning lodges at Phinda and Kwandwe, where 'chefs of the soil', have created a fusion of tastes and sights of the bush, brilliant and evocative dishes, prepared and served in some of the most dramatic settings in Africa. The itinerary is simple: Game drive and eat, travel from bush to savannah to veldt to lodge to game reserve and never let more than a fewminutes go by between meals. In other words: a food lover's paradise.