Wild photo of the month by by Paul and Sue

Wild photo of the month (Salayexe’s cub) by by Paul and Sue

Spring is in the air and the landscape is slowly changing. Some of the trees around camp are showing off new small green leaves and before we know, we will be surrounded with a burst of green. Now that the sun is rising earlier and setting later, we have changed the game drive times to depart earlier in the morning and later in the afternoon. With the temperatures slowly rising, it is no longer necessary for heaters in the evenings and we have been enjoying pleasant nights in the boma around the fire. We had a few hot days and it will not be too long before our guests will be spending the days next to the pool with a refreshing drink. For those of you visiting us during the next few months, please remember to bring along your sunscreen. This summer is going to be a hot one!

Drive, Drink & Dine with Safari Wines Hoedspruit

Drive, Drink & Dine with Safari Wines Hoedspruit

We had another very successful wine tasting evening this month. As the day was scorching hot, a gin tasting was also worked into the plans. We learned that certain types of gin pair well with different types of herbs, spices and fruits. Never in my life could I imagine what a big difference a piece of cinnamon, rosemary or even a thyme sprig can make. We welcomed guests on the open area next to the waterhole during game drive to refresh their spirits. Thank you once again to Safari Wine club for introducing truly South African distilled gins to our guests. If you are visiting us in the near future, be sure to try a spicy Inverroche Amber or zesty Wilderer Cape Fynbos gin. It will blow your taste buds away!

African wild dog by Dawie Jacobs

African wild dog by Dawie Jacobs

Last month, we got some interesting pictures from the trapcam. This month we decided to place the trapcam on a tree next to the road on Eastern Bank Manyeleti road. Our cam trapped a herd of buffalo feeding along the road. Some of the members in the group were not in the best of shape, but after the rain we received, it will not be too long before they are back into healthy shape. Round and shiny! With our waterhole in front of the lodge filled with fresh water we have buffalo visiting almost every day. We also saw some large herds of elephant, impala, zebra, giraffe, hyena and a warthog family pass the camera at all hours of the day and night. Comes to show, the bush never sleeps!

Trapcam photo

Trapcam photo

At Elephant Plains we are always celebrating birthdays, almost one every week. Linky, who celebrated her birthday on the 5th, is one of the ladies that make sure all the rondavels are spotless. She is a very humble person and always has the sweetest smile. Onnie, last but not least, had her birthday on the 16th. Onnie is one of our waitresses who attend to your needs with a smile. To all our readers who celebrated their birthdays during September, we hope you also had a fantastic day, filled with happiness and laughter.

This month, chef Juandré is sharing a very well known dessert recipe. I am convinced that any and every South African will classify this dessert as one of their favourites. Try this easy Peppermint Crisp Tart recipe and you will find out why.

Mini Peppermint Crisp Tart

Ingredients

Mini Peppermint Crisp Tart

Mini Peppermint Crisp Tart

2 Tins Caramel Treat (cooked condense milk)
1 x 150g Peppermint Crisp Chocolate (150g)
100 g Chocolate biscuits (Crushed)
50 g Butter (Melted)
Mint Leafs

Method

Mix the crushed biscuits with the melted butter.
Press the biscuit mixture into desired moulds.
Whip 1 L cream till stiff peak and fold in the caramel treat.
Grate half of the chocolate into the mixture and fold in.
Pipe the mixture onto the biscuit base in the mould.
Whip the remaining 500 ml cream to stiff peak and pipe on top of the caramel mixture.
Grate the remaining chocolate on top of the cream for decoration.
Add the mint leaves for colour.
Place in the fridge for about an hour to set and cool.
Makes 8 to 12 servings, depending on the moulds used.

Serve and enjoy!

All the best till next month
Tersia Fouché