Manager’s Report

January 2018
Wild photo of the month - Salayexe and cub by Paul, Sue and Mark Johnstone

Wild photo of the month - elephant mud bath by Paul, Sue and Mark Johnstone

Like I always say: “Time flies, when you’re having fun!”   It feels like just a few days ago that we had our new year’s dinner and we are already going into the second month of 2018. By now, I am sure that most people are back home after the festive season. Some might be back at work and others at school. I wish everyone the best for 2018!
Male giraffe by Morné Fouché

Elephant family by Morné Fouché

January was a very hot month overall and the rain we received was indeed a huge relief. One can almost hear the grass growing after the rain! We entered the new year with a bit of hail and ended this month with two very sudden and unexpected rain storms. Guests were still enjoying lunch outside on the deck and never expected to be caught completely off guard on game drive.   The rangers quickly made their way back to the lodge. Needles to say, it was a very wet return!
Male giraffe by Morné Fouché

Birmingham brothers on patrol by Morné Fouché

We saw loads of familiar faces around the lodge this month. It is always wonderful to know that guests enjoy their stay with us. What is even better, is when they return for a 2nd, 3rd or even a 4th time! I would like to thank each and every guest who returned, to visit us. It is great to build a relationship with our EP friends. If you visited our lodge in the past and would like to return for another amazing experience, please be sure to contact our reservation office. For those of you who have some short notice leave days, or an urge to come and relax in the bush, our live online availability tool will assist you to effortlessly make a last-minute booking.

Our maintenance team is making great progress with the current bush clearing project. Although we still have plenty of work to do, the current results are already making a great difference. We also have another project taking off soon. For this one, there is some renovating and exciting new developments happening. Although I would love to share the end result, we are rather keeping it as a surprise, to reveal once complete. Watch this space… it is coming soon!

Trapcam photo

Trapcam photo

This month we placed our trapcam on our delivery road, close to the lodge. I sometimes wonder if the animals know that they are being watched, because they seem to be on their best behaviour… Well, most of the time at least, as you can see. We often have baboons moving through our camp in search of the juicy marula fruits. They are extremely clever. The troop will sit under the marula tree and send two of the younger ones up to the fruit bearing branches. The youngsters in the tree will shake and jump on the branches, sending the fruit to below. The troop on the ground is then showered with the falling marula fruit. And there you have it – a fun, baboon picnic!

We celebrated only one birthday at the lodge this month. Happy celebrated his birthday on the first day of January. Happy is one of our tip top waiters and also assist in the bar from time to time. To all our readers who celebrated their birthdays during January, we hope you also had a fantastic day, filled with happiness and laughter.

Our recipe for the month is a mouth watering one! Chef Yolandi bakes the most amazing chocolate brownies. The great thing about these brownies is that they can be frozen for about 30 days after being baked. You can also add any topping of your choice, like almond flakes, nuts, cherries or even fresh fruit. For a kiddies’ birthday party, top with jelly beans for a fun, colourful treat.

Red Velvet Cupcakes

Chocolate Brownies


1 cup Melted Butter
1 cup Cocoa
2 cups Sugar
4 eggs
4 tsp vanilla essence
1 cup flour
½ tsp salt
2 cups chocolate drops


Preheat the oven to 180°C and line a 15 cm x 30 cm baking tray with baking paper.
In an electric mixer, mix together the butter, cocoa and sugar till smooth and well combined.
Add the eggs, one at a time, making sure it is mixed in well. Then add the vanilla.
Mix the flour and salt together and add the flour to the wet mixture, making sure all the flour is mixed in, don’t over mix the batter.
Add the chocolate drops and mix just till combined.
Pour the batter into prepared baking tray and bake for 20-25 min.
Leave to cool down before you turn it out to cut.
Cut into square blocks.

For the Ganache Icing


1 cup cream
2 cups brown chocolate


Add the cream and the chocolate together in a microwave bowl and put in the microwave for 6 min stirring it every 2 min.
Once the chocolate has melted, remove from microwave and let it cool down slightly.
Pour a spoon over each brownie and allow dripping off the sides.

Makes 12 brownies.
Serve and enjoy!

All the best till next month,
Tersia Fouché

Manager’s Report September 2018

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