DSC_4667Last night the Dar es Salaam expedition crew was treated to a steak supper par excellence. Reuben conjured up an incredible Sedgwick’s cream sauce with mushrooms, complemented with a side of roasted butternut and fresh salad. The friendly staff at the Hwange Lodge loaned us their barbeque pit and let us cook up a storm with the awesome equipment from Culinary that we brought along for the journey. If you’re keen to make your own Sedgwick’s cream sauce, here’s how…


3 x chopped onions

4 x cloves garlic

Pinch of tarragon

1 x tablespoon Tabasco

1 x tablespoon Worcestershire Sauce

1 x cube chicken stock

100 g butter

500 ml cream

2 x cups chopped white mushrooms

200 ml Sedgwick’s Original Old Brown


Reuben’s instructions:

“Caramalise the onions and garlic in butter and add the tarragon. As soon as it starts caramelising, add Sedgwick’s Old Brown Original sherry. Add the mushrooms and cream and cook until boiling. Add the salt, pepper, Worcestershire sauce and a dash of balsamic vinegar. Cook until it thickens. This is the ideal sauce for steak or grilled chicken. The salad and roasted butternut makes for a perfect side dish.”


Red-A4-decal-artwork   Sedgwicks