Sarah Graham: Food Safari

Sarah Graham returns to Antelope Park; visits a lion rehabilitation center; enjoys lakeside brunch.

Sarah hosts dinner at one of her favorite spots in Antelope Park, which is dominated by a majestic wild fig tree.

After a sunrise walking safari, Sarah whips up a breakfast for her family which includes pumpkin fritters with ginger and honey yogurt.

Sarah Graham prepares a welcome feast for a new group of volunteers at the Antelope Park; she makes ricotta bruschetta with balsamic mushrooms; farm fish with lemon and herb butter; banana ice cream.

Sarah Graham meets with Sheila, a chef at Safari Camp, to catch up and share cooking tips while preparing a traditional evening meal including Spicy Chicken Livers with Mushrooms.

Sarah Graham meets with the head chef of the restaurant at Victoria Falls Safari Lodge and learns the recipe for their famous warthog steaks; Sarah prepares a brie baked in phyllo pastry and pear tarte tatin with white chocolate and rosemary drizzle.