Jaci's Tree Lodge, Madikwe Game Reserve, North West Province, South Africa

Jaci’s safari lodges are always winning awards. Read on to find out why in this extract from , ‘Exclusive Safari Lodges of South Africa’, written by Carrie Hampton with stunning wildlife and lodge photographs by Gerald Hoberman.

Jaci and Jan van Heteren have two safari lodges in the Madikwe Game Reserve in North West province: Jaci’s Tree Lodge and Jaci’s Safari Lodge. Between them, these privately owned luxury safari accommodations have picked up a raft of awards, including the AA Accommodation Awards for Best Game Lodge, 101 Best Hotels in the World, awarded by Tatler Travel Guide, and five-star ratings by the Tourism Grading Council of South Africa.

Being in the Madikwe Game Reserve, on the South African border with Botswana, has distinct advantages. This malaria-free reserve is described as ‘top ten territory’, with wild dog, black and white rhino, hippo, lion, leopard, spotted and brown hyaena, cheetah, giraffe, buffalo and elephant found in this wildlife sanctuary. As if this is not enough, there is also a variety of plains game like wildebeest, kudu and zebra, and over 340 species of bird.

Built in a riverine forest of tamboti and leadwood trees, the eight tree houses of Jaci’s Tree Lodge stand on stilts up to six metres above the ground. This gives guests a unique vantage point from which to observe the wildlife and at least some of the many species of bird recorded in Madikwe. The tree houses consist of open-plan rooms with en-suite bathrooms. Outdoor jungle showers add to the fun for children, who are welcomed here at Jaci’s.

The safari-chic decor of the tree houses is echoed in the main lounge. Resembling the shades of Madikwe’s most colourful birds, such as the lilac-breasted roller and the southern carmine bee-eater, the muted purples, pinks, oranges and reds create a confident contemporary feel in this rustic bush setting.

The food, too, is contemporary, and head chef Stewart Hunter is responsible for the exceptional gourmet dishes created in his kitchen. Some menu favourites include his starter of salmon mousse topped with prawns and a main dish of fillet of beef stuffed with cream cheese, basil and tangy pepperdew on a butternut mash.