The African sun was just beginning to set over the Pilanesberg’s Black Rhino Game Reserve as our vehicle wound its way along the dusty roads towards Dzombo, an exclusive private camp within the Mbazo Safari Lodge Group. It had been a long journey – a flight from Cape Town to Lanseria, followed by a three-hour drive. On arrival, two hippos greeted us at the watering hole – one of them yawned while the other slept peacefully on the bank.
When we reached Dzombo, our wines had been safely delivered. We had a suitcase full of treasures for the chefs, to train the team and showcase our beauty – each bottle a testament to 20 years of the ‘Connect, Collaborate and Innovate’ philosophy that has made Creation the #3 vineyard in the world.
The journey from the cool, coastal vineyards of the Hemel-en-Aarde Ridge near Hermanus to this wild interior landscape felt like travelling between two different worlds. Yet both Creation and Dzombo share the same commitment to showcasing South Africa’s natural magnificence.
This collaboration had been born months earlier during a magical weekend at Samara Game Lodge near Graaff-Reinet in the Karoo, where we had created a wine pairing menu and presentation as part of the established Stoep Tasting Wine Weekend. The success of that evening had sparked an idea that would now find its full expression here in the Pilanesberg.
Chapter 1: The Meeting of Worlds
Tania, who runs Dzombo with impeccable attention to detail, stood on the lodge’s wrap around deck watching our vehicle approach through the Pilanesberg bushveld. Behind her, the team of 12 service staff waited nervously. They were excellent at creating magical safari experiences in this mountain wilderness, but wine service at this level? That was uncharted territory.
‘Remember,’ Tania whispered to her team, ‘this isn’t just about pouring wine. It’s about connecting the cool coastal vineyards of the Hemel-en-Aarde Ridge with the wild beauty of our Pilanesberg mountains.’
Carolyn emerged from our vehicle with Chef Eleanor, and immediately the Creation philosophy was evident. Rather than launching into lectures, they began with questions: ‘Tell us about your guests. What moves them? What are they seeking when they come here?’
Kabelo, a young server from the local community, spoke up: ‘They come alive when they see their first elephant at sunset. They become children again when the leopard appears in the spotlight.’
Chef Eleanor smiled. ‘Perfect. Wine and food should do the same thing – awaken wonder.’
Chapter 2: The Alchemy Begins
The training took place in the lodge’s elegant dining room, where Carolyn worked with the front-of-house team on wine service protocols, while Chef Eleanor collaborated with Executive Chef Stephan in the kitchen to develop what would become Dzombo’s signature five-course tasting menu. The collaboration was immediate and electric – Creation’s wine philosophy meeting the vision of owners Liezel and Hendri van Dyk for authentic African luxury.
‘Let’s start with the foundation,’ said Carolyn, holding up a bottle of Creation’s Elation Cap Classique. ‘Wine first, dish second. We build anticipation – pour and introduce the wine first, then present the dish and share why they pair so well.’
Chef Eleanor was already sketching ideas on the whiteboard, while Executive Chef Stephan shared his insights into local ingredients and bushveld flavours. ‘For your canapé course, I’m thinking butter lettuce with silky gravadlax, cucumber and lemon aioli – the bubbles will lift the richness while the citrus creates harmony,’ Chef Eleanor called out.
The team watched as the three worked together, each wine inspiring a dish, each dish refined to complement its wine. When they reached the Viognier, Chef Eleanor’s eyes lit up: ‘Vivaldi in a Glass – joyful peach, ripe pear, apricot. This needs prawns in coconut and saffron curry. The wine’s floral notes will dance with the aromatic spices.’
Executive Chef Stephan nodded enthusiastically: ‘And for the impala course with the Pinot Noir, we can create something that truly embodies the visual aspect of the bush where these animals graze, bringing the sense of place to the plate.’
As the menu took shape, Carolyn began the wine service training in parallel. She demonstrated the proper temperature protocols, the Creation Wine Service Protocol, and the art of storytelling with each bottle.
‘Remember,’ Carolyn instructed the team, ‘each wine carries the essence of our terroir: 350-million-year-old Bokkeveld Shale soils, cool maritime breezes, the biodiversity of the Cape Floral Kingdom. When you pour Creation wines, you’re sharing the story of our place with your guests.’
Chapter 3: The Poetry of Pairing
The real magic happened the next evening, when the signature five-course tasting menu was presented for the first time. The guests – all South Africans, though the lodge often welcomes international visitors – had just returned from viewing a pride of lions at a waterhole. While Tania personally welcomed them, one of the newly trained servers approached their table, holding a perfectly chilled bottle of Creation Elation Cap Classique. The service flow they’d learned was sacred: wine first, dish second.
‘Good evening,’ the server began, his voice carrying new confidence as he poured the sparkling wine into pristine Riedel flutes at exactly 6-8°C. ‘We begin tonight with Creation’s “Pure Joy” – fine pearls, soft mousse, and invigorating citrus zest. This exquisite Brut Nature celebrates the marriage of Chardonnay and Pinot Noir.’
Only after the guests had tasted and appreciated the wine did Kabelo appear with the canapés: delicate butter lettuce topped with silky gravadlax, cucumber, lemon aioli, black sesame, and lime zest – a creation born from the collaboration between Chef Eleanor and Executive Chef Stephan.
‘The bubbles lift the rich gravadlax and aioli,’ Kabelo explained, ‘while the citrus echoes the lime and cucumber for a fresh start to your evening.’
The guests exchanged appreciative glances. This was more than they expected at a safari lodge.
As the courses progressed, each wine told its story first. Daniel presented the Sauvignon Blanc Semillon at 9°C in a White Burgundy glass: ‘Ocean’s Gift – coastal minerality, fresh sea breezes, vivid citrus and herbaceous notes.’ The asparagus and parmesan salad that followed seemed to dance with the wine’s crisp acidity.
Nomsa’s moment came with the third course, when she introduced the Viognier: ‘Vivaldi in a Glass – joyful peach, ripe pear, apricot, and floral undertones.’ When Executive Chef Stephan’s prawns in coconut and saffron curry arrived, the wine’s apricot and floral notes embraced the curry’s warmth, creating perfect harmony.
Chapter 4: The Moment of Truth
The pinnacle came with the fourth course. Kabelo, now fully confident in the Creation protocol, presented the Reserve Pinot Noir at precisely 15°C in its proper Riedel glass.
‘Red Velvet,’ he announced with pride. ‘Bright, layered and silky with red and black berries, roses, subtle spice and an elegant, fresh finish – the pinnacle of cool-climate Pinot from Hemel-en-Aarde.’
When the seared impala arrived – presented to embody the visual aspect of the bush where the animals graze – the pairing was a revelation. The Pinot Noir’s fine tannins and gentle spice complemented the savoury richness of the miso and za’atar glaze, while its freshness lifted the potato-leek mash.
One of the guests raised his glass, gazing out at the Pilanesberg mountains silhouetted against the stars. ‘You’ve done something remarkable here. You’ve brought the ocean breezes and ancient soils of the Cape coast to this wild mountain landscape. It’s like tasting two hearts of South Africa in perfect harmony.’
The evening concluded with Daniel presenting the Cape White: ‘Jasmine Neroli Elixir – delicate floral notes with hints of aromatic spice and gentle sweetness.’ The mango parfait that followed, with its almond crumble and wild basil kombucha, seemed to float on the wine’s fragrant, refreshing character.
Chapter 5: Into the Wild
That afternoon, just before the evening’s dinner service, Carolyn and Chef Eleanor had experienced an unforgettable game drive through the Pilanesberg wilderness. As the African sun began its descent, casting golden light across the bushveld, they had experienced firsthand the raw beauty that their wine and food collaboration was meant to complement.
One highlight was an encounter with three teenage lions – absolutely massive and contentedly fat after feeding off a carcass for three days. The young males put on a fantastic performance, moving with the lazy confidence of well-fed predators in their prime, their bellies round with satisfaction.
‘Look at them,’ whispered the guide. ‘They’re living the good life right now.’
But the real star of the afternoon was the honey badger – that legendary fierce fighter known as the most fearless animal in the African kingdom. Watching this small but mighty creature go about its business with complete disregard for anything around it was humbling.
Throughout the drive, herds of impala bounded gracefully past, their russet coats gleaming in the afternoon light. It was these very animals that would grace the evening menu, bringing the circle of African life’s full meaning to the dining experience.
‘This is why what we’re doing matters,’ Carolyn reflected as they watched the impala. ‘Every wine we serve tonight will carry the memory of this landscape, this wildness, this connection to place.’
Epilogue: The Connection Continues
Today, when guests go on safari at Dzombo and Mbazo lodges in the Pilanesberg’s Black Rhino Game Reserve, they don’t just experience the Big Five. They also experience the marriage of South Africa’s coastal wine culture with its wild interior landscapes.
Each evening, as the African sun sets behind the mountains and the first stars appear, Creation wines flow alongside stories of cool ocean breezes meeting mountain wilderness, of ancient coastal soils translated through the language of bushveld hospitality.
The collaboration between Creation in the Hemel-en-Aarde Ridge and these exclusive lodges in the Pilanesberg proves that true luxury isn’t about opulence; it’s about authenticity, connection, and the kind of passionate service that transforms a meal into a memory, a stay into a story, and guests into ambassadors for the magic that is uniquely, beautifully South African.
Experience it for yourself: Every Friday evening throughout the month of July, you can experience the art of wine and food pairing in the bushveld at Dzombo with Creation. Your experience will be expertly presented by Nkulu or Chantal from Creation, working alongside the exceptional team at Dzombo led by Tania and Stephan.
‘Connect, Collaborate and Innovate’ is Creation’s motto – and here, in the heart of the African bush, surrounded by the calls of the wild, it has found its perfect expression, one perfectly served glass at a time.
To book, please email bookings@mbazolodge.co.za, using PROMO CODE #CreationX for a discount.
‘From vine to table, Creation Wines is rooted in innovation, sustainability, and world-class hospitality.’ – And now, from lodge to legacy, that same spirit lives on in every sunset toast at Dzombo and Mbazo.