There is something truly magical about an African sunset. Maybe it’s the crisp evening air colliding with red dust as weary wildlife settle in for bed. Or perhaps it’s the gin and tonic going to my head following a euphoric day of animal spotting. Either way, it is an experience that resets the pace of your heartbeat.

I grew up in South Africa and have been on safari many times, but have always wanted to visit Sabi Sabi, a private game reserve adjoining Kruger National Park that boasts four ultra-luxury lodges. After a trip to my hometown, Johannesburg, I jumped on an easy one-hour flight, landing at the local airstrip in Sabi Sabi. In no time I was tucking into a three-course lunch at Earth Lodge, an oasis built into the slope of a hill. I sat there, pretty pleased, thinking ‘how could this possibly get any better?’ At that very moment, the trumpeting of an elephant interrupted my sip of chardonnay, as it beckoned a herd of twenty-something toward the watering hole just below the lodge.

Anyone who travels on safari has the goal of seeing the Big Five – lion, elephant, rhino, buffalo and leopard. Within an hour of my first safari drive, I had seen them all, a feat not uncommon at this reserve due to a long history of protecting and respecting its animals.

Whether you are on a sunrise game drive sipping Amarula-spiked coffee, or devouring biltong with a cold beer by your private plunge pool, a day at Earth Lodge is never divorced from plenty of good food and drink. Every night of the week there is a different dining experience for guests, from eating under the stars and dining in the vast wine cellar, to sitting at tables around a campfire with laughing hyenas providing the backing track for the evening.

The lodge has a gym and luxurious spa, but being a cook, I was more interested in spending some time in the kitchen. The team invited me for an afternoon of some authentic South African cooking and tasting. Chef Joyce has worked in the kitchen for 20 years, and is the powerhouse behind the famous chakalaka at the lodge. Chakalaka is a spicy South African relish that goes brilliantly with meat, and is a truly South African blend, borrowing flavours from its multicultural makeup. The recipe at Earth Lodge is a closely guarded secret, so I watched carefully as Chef Joyce made me a batch from scratch – for me, this was as exciting as tracking one of the Big Five.

I often find myself looking back at my stay at Earth Lodge, reliving the moments of tranquillity and excitement. With its commitment to luxury and safari experiences, it comes as no surprise that it is listed as one of National Geographic’s Unique Hotels of the World. But what makes it so special is the focus on conservation, support for the local community and respect for its surroundings. I’ll be back, but until then, I’ll be making chakalaka to spark the memory of one of my favourite places in the world.

For Warren’s chakalaka with boerewors recipe, head here.

Airlink operates daily flights from Johannesburg and Cape Town.