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.
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!
Last 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!
250 ml Boiling water
125 ml Butter – cut into blocks
2 ml Salt
4 Large Eggs
500 ml Fresh cream
75 ml Icing sugar
1 ml Vanilla
300 ml Icing sugar
75 ml cocoa
15 ml soft butter
30 ml water
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
Winter has arrived and the bush is wearing its winter attire once again! We have the blankets and hot water bottles back on the game drive vehicles and game viewing has been spectacular! The trees and grass are not as lush anymore, which gives you a better view of all the amazing wildlife living around us. We’ve had a wonderful month at the lodge with guests from all over the world. If you have some last minute safari plans, be sure to contact our reservations office for some last minute availability during our winter special rates. Come and enjoy an evening around the fire in the boma with us and witness the most beautiful night sky Africa has to offer!
In the middle of May Etienne, Marlet, Anel and I once again took on the journey to Durban, to attend the annual Tourism Indaba. Our stand, tastefully decorated in crisp white and wicker, drew a lot of attention and we received loads of compliments. Thank you to each and every one who visited our stand. We met with loads of our well-known agents, but also got to meet a few new and upcoming ones. I am sure we will have many more years of good business relations with all of them.
With winter creeping up upon us, we see more and more activity at our waterholes. This month, the trapcam was placed on the road next to Leeukuil pan. There was a lot of traffic on this specific road during the time we had the camera up. We captured this beautiful waterbuck bull, gracefully moving towards the pan.
We welcomed a new but somewhat familiar face at the lodge this month. Dawie Lombard joined our ranger team just before the month said its last goodbyes. Dawie actually gained some practical experience at Elephant Plains in 2009 as a young student guide, fresh out of EcoTraining. It’s great having him back at the lodge and almost feels as if he never left, but just went on a very, very long holiday. Welcome back Dawie!
As always, we had some staff birthdays to celebrate. I celebrated my birthday on the 3rd and just the following day, Oom Etienne Swart had his special day. Although Oom Etienne lives in the Free State, his birthday is still special to us. To all our readers who celebrated their birthdays in May, I hope your day was filled with happiness and laughter!
Our recipe for the month is a creamy chicken sensation. These chicken phyllo cups are very easy and great for lunch. If you prefer to make a big pie instead of the single portions, just line a big pie dish and fill with the creamy chicken.
Creamy Chicken Phyllo Cups
1Kg Chicken breasts, cut to small pieces
Salt and pepper
Garlic & Herb spice
1 cup Frozen peas
1/2 cup Chopped spring onions
1 Roll Phyllo pastry
Melted butter to brush
Fry chopped spring onions in oil till soft. Add the chicken and fry till cooked but not dry. Add the frozen peas and fry till soft.
Spice with salt, pepper and Garlic & herb spices.
Make a basic white sauce, about 500ml, and add to the chicken.
To make the Phyllo cups
Cut Phyllo pastry in 10cm x 10 cm squares. Layer 3 sheets on top of each other. Place the pastry squares in a muffin pan and brush the sides with melted butter. Bake for about 5 minutes at 180°C till the sides are brown. Set aside to cool down.
Once cooled, fill the phyllo cups with the chicken mixture.
Makes 12 individual portions
Serve and enjoy!
All the best till next month.