Manager’s Report June 2015

by | Jul 14, 2015 | Manager's Reports | 0 comments

Wild photo of the month by John and Linda

Wild photo of the month by John and Linda

And so we have reached the halfway mark for 2015! Hot summer days are something from the past and we are enjoying crisp winter temperatures. This month, we placed the patio heaters and burners back in the boma and we also have the blankets and hot water bottles back on the game drive vehicles. Temperatures have been dropping day by day and I think it is safe to say that we are now in the midst of winter. Although the bush can get very dry and pale during the winter months, there is a rainbow of colours around the lodge. The bougainvillea bushes and aloes are all in bloom. The gardens are painted with strokes and blotches of orange, pink, red and yellow. The aloe flowers also attract the most amazing birds, making them just a little more special.

Elephant Plains guests at sunset by Jonathan Vogel

Elephant Plains guests at sunset by Jonathan Vogel

This month we started a big maintenance project at the lodge. Behind the scenes and a few feet above the ground, we are giving our thatch roofs a small makeover. What does this all include, one would ask? Well, think of it as going to the hair salon for a cut, colour and blow-dry. Before such a project can start, the roofs need to be 100% dry and now that we are outside of our rainy season, it is the best time to tackle a project like this. As thatch roofs age over the years, the top layer of grass start to rot and they take on a pale, black appearance. Firstly, a special brush is used to remove all the rotten pieces and straighten the grass back into place. Just like brushing your hair. On some areas bundles of grass are also replaced, where needed, to cover the thinning spots. Lastly, the edges are neatly pushed back into place, leaving the roof looking like new. It is quite amazing to see the contractors in action and what a big difference a good brush can make. We are done with the main area of the lodge and will now slowly start with the rooms, one by one. Another project our maintenance team is busy with is the waterhole in front of the lodge. The main focus is to make the water hole a bit deeper by removing excess dried mud. Although some animals might not be impressed with our plans at the moment, I am sure that the end result is going to be amazing.

Yellow-billed hornbill by Louis Liversage

Yellow-billed hornbill by Louis Liversage

Now, being in the middle of the bush can sometimes get a bit challenging and one should always be ready for the unexpected. Something that we have learned in the past, is that accidents happen when you least expect them. Being situated where we are, it is important to ensure that our first aiders are able to administer emergency care, until professional medical help arrives. This month, 7 of our staff members from different departments completed a Wilderness First Aid course. The training programme used is tailor made for wilderness and remote environments. Students are given simulations of incidents that could happen, or have happened at lodges in the past, in order to prepare them to keep calm and handle a medical emergency. Thank you to Africa Safe-T for the training provided. I am confident to say that we are very much prepared to handle a medical emergency, should the need arise.

GoPro photo

GoPro photo

Last month, our Trapcam became victim to a very curios elephant. While the trapcam was situated at Rampan, one individual of a breeding herd decided to test her photography skills. Although the cow did manage to not only turn the camera completely upside down and take some pictures of the herd, she also removed it from the tree. The end result was unfortunately: Elephant 1 – Trapcam 0. So, with our trapcam now in the shape of an elephant’s footprint, we decided to use a GoPro photo this month. Thank you Dawie for this picture of your tracker, Dumisani, sharing a special moment with an elephant cow.

Staff birthdays were few and far apart at the lodge this month. We celebrated only 2 birthdays during June. Remember, our friendly waiter, celebrated his birthday on the 7th. Those of you who have visited the lodge before would know him as the bubbly personality, assisting during meals and in the bar. Then on the 26th, Dudu celebrated her birthday. Dudu is part of our housekeeping team and also makes a big difference in the scullery, never missing a spot on a plate or glass. I hope you both had wonderful birthdays. To all our readers who celebrated their birthdays during June, I hope your day was filled with happiness and laughter.

I am very excited to announce that we introduced our new menus this month. The chefs have been hard at work, mixing and matching several options to get just the correct dishes pared and in place. In the past, we used to have a plated menu every second night. We have decided, with the new menus, that we would have a plated menu for 3 nights, followed by a traditional braai buffet on the 4th night. So far, so good. We have already received many compliments on the new menus.

With the new menus in place also comes a load of options for the recipe of the month. This month, head chef Reimond thought it good to share a soup recipe. There is nothing better to fight of a chilly winter’s day like this Chorizo, Potato and Spinach soup.

Chorizo, Potato and Onion Soup

Chorizo, Potato and Onion Soup

Chorizo, Potato and Onion Soup

Ingredients

5 Chorizo Sausages
1 Large onion
10 Large Potatoes
4 Cups Chopped Spinach
2 Teaspoons Garlic
Pinch of Salt and Pepper
1Lt Water
500ml Cream
100ml Chopped Spring Onions

Chop and fry the onions, garlic and spring onions until the onions turn translucent. Finely chop 1 chorizo sausage and fry with the onions for a few minutes. Now add the chopped spinach and fry together. Boil the potatoes until soft. In a big pot, mix the cooked potatoes, water and cream. Now blend with a stick blender until smooth.  Add the onion, chorizo and spinach mixture to the soup and stir trough. Cut the rest of the chorizo and fry in a saucepan till slightly crispy.  Portion the soup and garnish with the crispy chorizo pieces.

Makes one big pot of soup.

Serve and enjoy!

All the best till next month
Tersia Fouché

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