Bitten: Sarah Graham Cooks Cape Town

- Season 1

(2016)

A food safari across Zimbabwe, Zambia and South Africa features adventurous recipes cooked by hostess Sarah Graham in the great outdoors. In the series premiere, Sarah and her family make a return trip to Antelope Park, where they visit the recent additions to the lion rehabilitation center. Recipes include chocolaty cinnamon rolls; pistachio and coconut granola parfaits; teacup pancakes with quick nectarine jam and sticky maple bacon.

Sarah's guests arrive on elephant back for dinner, near a majestic wild fig tree in Antelope Park, Zimbabwe. A feast under the stars includes venison skewers with red onions, roasted butternut and whipped feta; roasted corn and chickpea salad; rosemary rustic's; and spiced peach-and-plum crumble.

After a sunrise walking safari, Sarah Graham whips up a breakfast for her family. On the menu: pumpkin fritters with ginger-and-honey yogurt; quinoa breakfast boats with seasonal stone fruit; grapefruit-and-star arise lemonade; and smoorsnack.

A welcome feast for a new group of volunteers coming to Antelope Park. On the menu: ricotta bruschetta with balsamic mushrooms; fresh lemon and herb farm fish; strawberry-and-avocado salad with baby spinach, bacon, Gorgonzola and pecan nuts; banana ice cream with cashew brittle.

Sarah shares cooking tips with a fellow chef, as the two collaborate on an evening meal. Included: spicy chicken livers with mushrooms; slow-cooked goat stew with beer-and-bacon dumplings; sadza and rooibos; ginger granitas.

Sarah learns how to make warthog steak, during her visit to the Victoria Falls Safari Lodge. Later, she cooks Brie baked in phyllo pastry with sticky figs; and pear tarte tatin with white chocolate and rosemary drizzle.

Sarah visits the lion conservation center in Livingstone. Later, a dinner is made featuring peanut-sesame chicken served in rice paper rolls; grilled fish with rainbow salad and Asian dressing; coconut panna cotta with lemongrass-and-ginger syrup; and whiskey, lime and soda Popsicles with mint.

An early-morning adventure at Chundu Island Camp is followed by a meal of chicken tikka skewers; fish frikkadels with pineapple salsa; banana brulee with dark chocolate ganache; and Zanzibari tea.

The wildlife sanctuary, "Bushman's Rock" in Zimbabwe, is the setting for a picnic with family and friends. On the menu: peppered roasted beef fillet; a salad of roasted beetroot, avocado, feta and lentil; espresso pavlova with sticky plum and sangria.

Sarah travels to the Imire Wildlife Conservancy and meets a family who are famous for their contribution to rhino conservation. It's during her visit that she makes barley-and-mushroom risotto; whiskey-glazed gammon; and green salad with toasted almonds.

After her many memorable adventures in Zimbabwe, Sarah Graham heads home to Johannesburg, South Africa. Her first stop is the "JHB Culinary and Pastry School" in Maboneng, where she joins owner and head chef Kelvin Joel to learn his signature dish.

Sarah explores the Soweto area of Johannesburg, once home to Nelson Mandela and Archbishop Desmond Tutu. Included: lunch is at a local Shisa Nyama restaurant, with a variety of meat cooked over the coals. On the menu: barbecue chicken with chakalaka; roasted butternut salad; amulla pudding mugs with dark chocolate and orange sauce.

Sarah prepares a feast for family and friends in the Season 1 finale. On the menu: linguine with pea-and-mint pesto; chili calamari and chorizo; barbecue pulled pork sandwiches with red cabbage and apple slaw; salted caramel banana pudding pots.