Note from the webmaster: We’ve been working on upgrading the Big 5 Blog the past few months, and for this reason we have not been able to publish our regular manager- and ranger reports. We apologise for this but hope that you will enjoy the flood of news that has reached you the past two days, as we catch up with all the outstanding newsletters.

And so we have reached the halfway mark for 2017! Hot summer days are something of the past and we are enjoying crisp winter temperatures! This month, we placed the patio heaters back into the boma and guests are also enjoying the blankets and hot water bottles on game drives. Temperatures have been dropping day by day and we are now in the full swing 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 in bloom. The gardens are painted with strokes and blotches of orange, pink, red and yellow. The aloe flowers also attract the most amazing birdlife, making them just a little more special.

Plains zebra by Morné Fouché

This month we started a new maintenance project at the lodge. Our old bar is getting a makeover. The structure as it stands today was built in 1993. This building used to be the original bar and dining area. Nowadays the old bar acts as the games room, where guests can relax and enjoy a game of foosball, table tennis or pool. Hendrik and his maintenance team have already made loads of progress. The floor and walls have been stripped and covered with a fresh layer of paint. Old lights have been revamped for an authentic look and are shining a bright new light. Watch this space! Our fresh new look, with a few exciting additions, is coming in July…

In order to be a qualified guide at Elephant Plains, the guides need to pass an advanced rifle handling assessment. This is known as ARH in our industry. The qualification is valid for three years. This month, Morné and Louis and Dawie Lombard reached the line where it was once again time for them to renew their ARH qualification. This assessment is made out of multiple range, speed and accuracy shooting. It consists of a simulating hippo charge, accuracy and timed shots on two different buffalo targets and general aiming skills. Morné, Louis and Dawie all passed their assessments with flying colours. The examiner was very impressed with their shooting skills. Congratulations guys! To fire that many accurate shots does not lie in everyone’s barrel!

Trapcam photoLast month, our trapcam was back at our resident hyena den, just west of our airstrip. I am now convinced that their favourite early morning activity is to lie around in the shade, doing as little as possible. What happens at night is another story, though. Busy bodies move around the den from dusk to dawn. The biggest count we’ve had at the den is 28 individuals and the range from old, to young, to very small black pups.

Staff birthdays were few and far apart at the lodge this month. We celebrated only two birthdays during June. Remember celebrated his birthday on the 7th. Those of you who have visited the lodge recently would know him as the bubbly personality at front of house, assisting during check-ins. We are so proud of him. He started off as a waiter, then a barman and now he is a real busy body in our reception, keeping all the ladies on their toes. 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 will soon introduce our new menus. The chefs are hard at work, mixing and matching several options to get just the correct dishes paired and in place. So far, so good. With some final touches and adjustments to make, our new menus will soon be complete. Watch this space.

This month, head chef Mia, shares a recipe for some deliciously Éclairs. Be careful when baking these, you might just over-indulge!

Éclair

Ingredients

Éclair250 ml Boiling water
125 ml Butter – cut into blocks
250ml Flour
2 ml Salt
4 Large Eggs

Cream Filling

500 ml Fresh cream
75 ml Icing sugar
1 ml Vanilla

Chocolate Topping

300 ml Icing sugar
75 ml cocoa
15 ml soft butter
30 ml water

Method

Put the water and butter in a pot and bring to the boil.
Add the flour to the water mixture.
Stir until the dough forms a ball. Remove from the heat and mix for 1 minute.
Let the mixture cool for about 5 minutes.
Add the eggs one at a time and mix after each addition.
Pipe the dough onto a well greased baking pan. Leave some space in between for the éclairs to expand.
Bake at 220°C for 10 minutes, reduce the heat to 180°C and bake for another 25 minutes.
Prick each éclair when it comes out of the oven, let it cool.
Whisk the cream until soft peaks, add the icing sugar and vanilla. Fill each éclair with the cream mixture.
For the chocolate topping, sieve the icing sugar and cocoa together. Add the butter and boiling water until the correct consistency.
Spoon mixture over the éclairs, serve and enjoy!

Makes about 30 small eclairs.

Serve and enjoy! 

All the best till next month
Tersia Fouché

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