Manager’s Report November 2016

Wild photo of the month by Alan and Gaynor Castle, UK

Wild photo of the month by Alan and Gaynor Castle, UK

Wow! What happened to the year? At first we were counting down the days till when we would receive our first winter days. Then before you know it the winter season has come and gone and we are yet again in the mid of summer. We had a bit of rain during the month and the bush began transforming to the very much loved green oasis. Every day you can see how the vegetation is becoming denser. Everything is brilliant colours of green with bright flowers starting to bloom on some of the trees. We still have some very hot days as well, and some more rain will be very welcome as it is almost time for baby season in the bush. During this month, we started to see newborn impala, wildebeest and zebra around every turn and bush. There are still loads of pregnant females just waiting for the perfect time to introduce their precious little miracles to the African bush.

Small buffalo herd by Louis Liversage

Small buffalo herd by Louis Liversage

The lodge is looking amazing after the rain we received during the past two months. The Bougainvilleas are in bloom, the trees have bright green leaves and the gardens over all have taken on the summer look. With summer here, we also see much more caterpillars, butterflies, insects and other reptile species. We have also seen plenty of Baboon spiders and different scorpions around the outside areas of the lodge. They mainly hide during the day and come out to hunt at night. Our rangers have been doing a great job moving the somehow uninvited guests to a more private spot when they wonder into the public areas. If you are planning a trip to the bush soon, keep an eye out for these beautiful critters.

Nkuhuma pride with Neil in backround - by Dawie Jacobs

Nkuhuma pride with Neil in background – by Dawie Jacobs

The open area in front of the lodge has transformed into an elephant sanctuary! It feels like every day, 10 minutes after we beat the drum for lunch, the herds in our area start making their way towards the waterhole in front of the lodge. Our guests have been overwhelmed with their peace and grace as they move past. Some just stop for a quick drink while others submerge themselves in the fresh water to fight off the heat. With our resident hippo also in the water there are some days where the species do not get along very well as Mr hippo is not very happy to sharing his dam. I have seen him chasing zebra and impala all around the waterhole before moving off into the bush.

We currently have an active hyena den on our property. The trapcam was placed at the den for a few days to see if we can capture some of their daily movements. We got a great shot of their early evening activities. It is very interesting how active the den is as soon as the sun sets. Just as the last rays of sunshine disappear, hyenas start moving. Well, we now know where they are when it is dark. The big question; what are they doing during the day?

Trapcam photo

Trapcam photo

This month we had only two birthdays at the lodge. Feitah celebrated her birthday on the 23rd. Feitah has been part of our little family for many years and have celebrated quite a lot of birthdays at the lodge. Helen celebrated her special day on the 29th. Helen is part of our lovely team of housekeepers, keeping our lodge in tip top shape. Happy birthday ladies, I am sure there will be many more to come! To all our readers who celebrated their birthdays during November, we hope you also had a fantastic day, filled with happiness and laughter!

This month, chef Juandré is sharing a very easy but mouth watering recipe. With only a few ingredients, the marshmallow tart will blow your taste buds away!

Marshmallow Pie

Ingredients

Marshmallow Pie

Marshmallow Pie

32 Large marshmallows
1/3 Cup milk
1 Cup whipping cream
1 Basic pie crust, fully cooked and cooled
Chocolate sauce  for serving

Method

Combine the marshmallows and milk in a large saucepan.
Cook over medium heat, stirring constantly until the marshmallows have melted.
Remove from the heat and transfer to the refrigerator for about 20minutes until thickened but not set.
Beat the whipping cream to stiff peaks. Stir about one-fourth of the cream into the marshmallow mixture. Fold in the remaining cream.
Spread the mixture into the pie crust. Refrigerate for about 3 hours until fully set.
Serve drizzled with chocolate sauce and a mint leaf.

Makes 1 tart or 8 to 12 servings.

Serve and enjoy!

All the best till next month
Tersia Fouché

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Manager’s Report September 2016

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

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Manager’s Report August 2016

Wild photo of the month by Alan and Gaynor Castle, UK

Wild photo of the month by Alan and Gaynor Castle, UK

Each morning, we were greeted by carpets of yellow, orange and brown as the trees were losing the last of their leaves. We are very fortunate to have a lot of lovely trees around the lodge, providing us with loads of shade.  One thing that mother nature takes care of, is trees shedding their leaves to ensure a brand new attire for summer.  Keeping the grounds around the buildings and pathways clean can be a struggle, but with our trusty leave blower nothing could stand in our way. The leaves we gather are added to our compost heap to decompose and we then give back to mother nature by working the compost back into the gardens. We had lovely temperatures during the entire August, which almost made the winter chill only a dusty memory. Just as we got comfortable with the idea of pleasant spring days, we were surprised by some very strong winds the last few days of the month. We were almost blown straight into September, leaves and all!

Drive, Drink & Dine with Safari Wines Hoedspruit

Drive, Drink & Dine with Safari Wines Hoedspruit

This month we started an exciting new trend at the lodge.  DDD is our newest project.  With the assistance of our wine supplier, Safari Wines Hoedspruit, we now host a wine tasting evening once a month.  August was our first Drive, Drink & Dine and it turned out a huge success.  Our main focus with these DDD evenings is to present our guests with a selection from our wine cellar, paired perfectly with the menu for the evening.  Charl and Amanda from Safari Wines present the wines with all the interesting facts and history, from how it is made and where it originates from, to what food it can be paired with.  We started off with 2 rosé wines and a splash of gin during game drive.  Upon their return, guests were welcomed back with a bubbly glass of true South African sparkling wine. Dinner was complimented with white and red varieties, paired with the various dishes on the menu.  I must admit, as the night went on, conversations picked up and the atmosphere was festive.

Drive, Drink & Dine with Safari Wines Hoedspruit

Drive, Drink & Dine with Safari Wines Hoedspruit

One of the most amazing things we are spoiled with at the lodge is the waterhole on the open area in front of the lodge.  This little piece of magic is a source of water for many impala, zebra, elephant breeding herds, buffalo and even the odd troop of baboons that can be seen almost daily.  It is a pleasure to sit and watch the different species interact around the water, while you are enjoying breakfast and lunch.  So, while it is very interesting to watch the animals from the deck, I always wonder what they are actually up to down where we cannot see. With this curiosity in mind, we placed the trapcam on the open area for a few days, hoping to find some interesting behaviours at the water.  Between the number of photos of elephants drinking, we found a special moment.  Two babies playing right next to the water.  With the adults occupied, these two decided it was time for a game of wrestling.  Baby elephants are adorable with their little bodies and floppy trunks, but seeing them in a position which is known to big bulls is extremely cute!

Trapcam photo

Trapcam photo

We celebrated only 2 birthdays this month.  Precious, who wears her housekeeping title with the biggest pride, celebrated her birthday on the 14th.  A few days after, on the 22nd, Michael celebrated his 21st birthday.  Michael started with us as a student straight out of training, 9 months ago. In this time, he has grown into a lovely young ranger, ready and eager to share his passion.  I trust you both had a very special day and will share many more birthdays as part of the Elephant Plains team.  To all our readers who celebrated their birthdays during August, we hope you also had a fantastic day, filled with happiness and laughter.

Our recipe this month, is one for the sweet tooth.  Head Chef Jacques presents his Crème Brule with pride.  If you try this recipe, you would know why.  The recipe might be a bit of a challenge at first and will most definitely test some skills you never knew you had.

Crème Brule

Ingredients

Crème Brule

Crème Brule

6 egg yolks
100g castor sugar
200ml fresh cream
300ml full cream milk
5 Vanilla Pods (these can be replaced with coffee beans)

Spun Sugar

400g Granulated Sugar

Italian Meringue

50 ml Water
8 Egg Whites
343 Granulated Sugar

Method

Crème Brule

Put milk, cream and vanilla pods in a sauce pan. Simmer until scolding point. Mix eggs and sugar together in a bowl until light in colour and sugar dissolved. Mix all together. Pour through a chinois strainer and skim the foam. Portion into ramekins and bake it in oven for 30 to 45 min on 180 °C.

Spun Sugar

Melt sugar in a sauce pan.
With a fork, stir till it cools enough to make strands.
Pull the fork forward and backwards over the handle of a whisk to form a strand hanging down.
When you have enough loose strands, make a ball of the sugar by pressing all strands together.
Place on baking paper to harden.

Italian meringue

Combine the water and 232g of sugar in a small pan. Melt together but be sure for the temperature not to exceed 114 °C.
Wisk the egg whites till in forms a soft peak and add remainder of the sugar.  Whisk till almost stiff peak.
Slowly add in the hot sugar and water mixture wile constantly whisking.
Wisk till cool and shiny.
Add to the top of your baked Crème Brule and end off with a spun sugar ball.

Serve and enjoy!

All the best till next month

Tersia Fouché

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Manager’s Report July 2016

Wild photo of the month by Lee-Wayne Lubbe

Wild photo of the month by Lee-Wayne Lubbe

Winter is here! The air is dry and trees have taken on the appearance of skeletons in the misty mornings. As the waterholes dry up, the desperate need for water drives the bigger animals to take on greater journeys. Without water, nothing can survive in the harsh African bush. As the days march on we are seeing more and more breeding herds of elephants quenching their thirst at the water hole in front of the lodge. Due to our current season, most travellers from the northern hemisphere are not keen on leaving their hot summers to take a trip south to enjoy a holiday in the winter. But to those guests who did join us this month, I hope you all took lots of pictures to show your families and friends how beautiful nature is, even in winter. Thank you again for your support in the winter months. I would also like to thank all our South African guests who visited us during the month.

Salayexe and Tiyani by Lee-Wayne Lubbe

Salayexe and Tiyani by Lee-Wayne Lubbe

After the low rainfall during the year, water is a very valuable asset, which we try to preserve and save as far as possible. Our maintenance team added a very valuable structure to our lodge – a water filtration system! Hendrik and his team constructed a filtration system which allowed us to create a beautiful green garden in front of the gym, using only grey water from our laundry. The fact that we use only biodegradable laundry detergents, make the water safe and garden friendly. The drain water from the washing machines run through three different levels of rocks, gravel and sand into a water tank. As soon as the water in the tank reaches a certain level, the pump switches on and sends the water to the sprinklers in the garden. I am sure it will not be long before we have a paradise of birds visiting the beautiful aloe flowers.

Trapcam photo

Trapcam photo

Our trapcam spend a few nights at Kraaines Pan again this month. There was once again loads of visitors, big and small. Some came in groups, others came alone. Some preferred the day and others the night. This month’s picture shows that if baby elephant can’t get around mommy, he will go underneath her, no problem.

As every other month, we celebrated some joyful staff birthdays. First on the calendar was ranger Dawie. His birthday was spent in a place very close to his heart, the bush. On the 26th another ranger, Neil celebrated his birthday. Both these guys share an enormous passion for the bush and animals. I am sure they will celebrate many more birthdays guiding. Eummy also celebrated her special day on the 26th. Short on her heels, on the 30th, Busi celebrated her birthday. Both these lovely ladies are part of our trusty housekeeping team. They always keep our lodge and rooms in tip top condition. To all our readers who celebrated birthdays in July, I hope your day was overflowing with happiness and laughter!

 Little Rock Guesthouse


Little Rock Guesthouse

We have an exciting announcement to make! Elephant Plains recently bought a Bed & Breakfast in Jongensfontein, on the Garden Route, between Mossel Bay and Worcester. Jongensfontein is a small town in the Western Cape, with the nearest town being Still Bay. What a true gem this quiet, little beach town is! The name for the town is derived is from the fact that it has a natural perennial spring. The guest house’s name is Little Rock and we are looking forward to this endeavour. It sleeps 14 guests and we are currently undergoing renovations to upgrade it to a 4* status. We are very excited to be the new owners. Having spent much of their childhood holidays there, it is a place very close to both Etienne and Marlet’s hearts. The guesthouse is situated mere metres from the beach and all our rooms have wonderful sea views. We will keep you updated on the progress, but if all goes well, we are planning to open our doors to the public at the end of November / beginning December. So watch this space!

Our recipe this month is from our new menus. Head chef Jacques surprised us with something rather different this month, Kingklip Ceviche.

Kingklip Ceviche

Ingredients

Kingklip Ceviche

Kingklip Ceviche

1 House Garlic
1 Ginger Root
400 Ml Olive oil
400 Ml Soy Sauce
7 Chillis
2 Kg Fresh Kingklip
1 Kg Spinach Leaves
1 Packet Cherry Tomatoes
6 Large Carrots
4 Bell Peppers

Method

Debone the Kingklip and thinly slice it into bite-sized pieces.
Grate the garlic, ginger and chillies and mix with olive oil and soy sauce to form a marinade.
Put Kingklip in the marinade and leave to absorb flavour for 15 minutes.
While the fish is marinating, cut the spinach leaves in halves, length wise.
Julienne the carrots and half the cherry tomatoes.
Roll tomatoes, carrots and peppers in a spinach leaf.
Place the marinated Kingklip on top and finish with a topping of your choice.
Makes 10 to 12 Servings

Serve and enjoy!

All the best till next month
Tersia Fouché

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Manager’s Report May 2016

Wild photo of the month

Wild photo of the month

We are at that time of the year again, winter has arrived! The bush is wearing its winter coat! 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 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!

Tree squirrel by Morné Fouché

Tree squirrel by Morné Fouché

In the beginning of May Etienne, Marlet, Amanda and I once again took on the journey to Durban to attend the annual Tourism Indaba. Our blue stand once again drew a lot of attention and we received loads of compliments. Marlet, Amanda and I even got the opportunity to meet the Minister of Tourism, Mr Derek Hanekom. Thank you to each and everyone 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.

Elephants drinking water by Morné Fouché

Elephants drinking water by Morné Fouché

With winter creeping up upon us, we see more and more activity at our waterholes. This month, the trapcam was placed at Kraaines Pan, west of our airstrip. The trapcam was left on the tree for only a week and boy, were we in for a surprise! During the week, the trapcam took 2300 photo’s. To choose only 1 was a difficult task. The rangers worked their way through the shots and identified 16 different animal species and a few hundred pictures of a moving branch. Amongst the hundreds of elephant, buffalo, warthog, zebra, impala, hippo, giraffe, hyena and wildebeest photo’s there were also wild dogs and 3 different leopards who visited the waterhole. Our trapcam picture this month shows two female leopards, Salayexe and her cub, having a drink.

This month we also welcomed a new lady to our team. Anel Louw joined our team at the beginning of the month. It did not take long for her to fit right in. She will be assisting in reservations when Amanda is on leave and when she is not in the back office, she is assisting guest in reception with her friendly smile.

Trapcam photo

Trapcam photo

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. Then, just after the first two, Phillip celebrated his special day on the 5th. Phillip is part of the magical team keeping the gardens at the lodge in tip top shape.

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 again one for the sweet tooth. Head chef Jacques shares this delicious recipe, which can be enjoyed any time of the day, or night. If you are celebrating a special occasion, add some liqueur to boost the flavour…

All the best till next month
Tersia
Fouché

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Manager’s Report April 2016

Wild photo of the month. Salayexe the female leopard by Neil Coetzer

Wild photo of the month. Salayexe the female leopard by Neil Coetzer

It is that time of year again, show time! April and May are two very busy months with tourism shows of all kinds all over. The World Travel Market took place 06 to 08 April in Cape Town and our lodge was again represented by our marketing representative, Samantha Chatham at her Somewhere South stand. We received very positive feedback from the show and looking forward to continue a very valuable relationship with all our travel agents and tour operators.

Breakaway lion feeding on a buffalo by Dawie Jacobs

Breakaway lion feeding on a buffalo by Dawie Jacobs

Hendrik and his maintenance team was once again out and about with the tractor on the airstrip. The lovely rain we got flushed away some soil on the airstrip which left behind nasty ruts. We closed our airstrip for a few days, the tractor did a few laps up and down from north to south and Bob’s your uncle. Everything is back to standard and the airstrip is once again ready to welcome fly-in guests. They also started with some bush clearing. Each year after the rainy season comes to an end, we need to clear the roads of overhanging branches. The maintenance team did a wonderful job and guests can enjoy game drives without having to duck and dive for branches along the road.

Wild dog by Neil Coetzer

Wild dog by Neil Coetzer

Since our guests spend no less than 6 hours per day on a game drive vehicle, it is extremely important for us to keep our vehicles in the best possible condition. With time and the location we are in, vehicles have to be replaced after a certain amount of years and we reached that deadline. I am proud to say that we now have a brand new fleet of land cruisers. Because these vehicles are in such high demand and do not come cheap, it took us a few months, but hey, good things are worth waiting for. We have already been doing drives with some of them for a few months, but the project is now complete. We have 5 new beige cruisers occupying our vehicle shed. I am sure it is every ranger’s dream to drive a brand new vehicle in this beautiful area we call home. A big thank you to Etienne for making this dream a reality , he always keeps our guests and staff’s best experience and interests at heart!

Trapcam photo

Trapcam photo

Our trapcam photo this month is really one of the funniest pictures we got in a long time, not what you would expect from normal day to day zebra activity. I laughed so much, Amanda had to come from her office to see what the joke was about. The camera was placed at Kraaines Pan after the rain where we have a lot of animal activity at the moment. I am still not sure if this zebra smiled for the camera or showed his teeth to prove his charms but it is priceless! Just again reminds us that there is never a dull moment in the bush!

We welcomed a new member to our team this month. Wayne Lubbe joined us to complete our team of rangers. Originally from Gauteng, Wayne started his guiding career in 2010 at Kapama where he gained valuable experience. At the moment, he is joining as many game drives as possible to learn roads and will start with game drives soon. Welcome to our team Wayne!

We also had some birthdays at the lodge this month. On the 3rd Simon celebrated his birthday. He is one of the gardeners who keeps the lodge surroundings in tip-top condition and assists with general day to day maintenance. On the 13th, Etienne had his big day. The love and pride Etienne has for the lodge is bigger than anything I have ever seen. He is an inspiration to all of us and a wonderful boss to work for! Just one day later on the 14th, Amanda also aged another year. Amanda’s bubbly personality is well known in our reservation department. Short on their heels was Janine, who celebrated her birthday on the 18th. She is the friendly face that will check you in during your arrival and make sure your stay is an unforgettable experience. Then, last but not least, Joyce celebrated her birthday on the 30th. Joyce is one of our cleaners that make sure that the rooms are comfortable and cleaned to perfection. Happy birthday to all of you! I hope you had wonderful birthdays and may you enjoy many more at Elephant Plains! To all our readers who celebrated their birthdays during April, we hope you also had a fantastic day, filled with happiness and laughter!

Our kitchen always have the most amazing aromas during the day. One very strong and attractive smell is that of braised lamb shank. For this month’s recipe, head chef Jacques gives us his secret to creating a mouth watering piece of art.

Braised lamb shank

Ingredients

Braised lamb shank

Braised lamb shank

Braised lamb shank
3kg lamb shank/ 6 shanks
385g carrots/ 1 packet
4 Onions – roughly chopped
1 Bunch celery – roughly chopped
2 Garlic heads – halved
750ml White wine
3Lt Liquid Chicken Stock
2 tbsp Tomato Paste
4 Rosemary sprigs
4-6 Thyme Sprigs
1 Bay leaf
10 Juniper berries
1 tsp Black Pepper
Oil for frying
Flour for dusting

Method

Fry the carrots, onions, celery and garlic in oil till tender.

Lightly dust the lamb in flour then fry in a pan until brown

Deglaze the pan with the white wine and reduce the wine by half

In an oven proof dish, add together the fried vegetables, browned lamb, tomato paste, reduced white wine and hot chicken stock

Make a bouquet garni with the black pepper, bay leaf, thyme, rosemary and juniper berries and add to the dish, ready to go into the oven.

Cover with foil and bake for 8 hours at 100°C. Check every hour to make sure your dish does not cook dry. If extra liquid is needed, top up with more stock or wine and water. Serves 6 to 8

Serve and enjoy!

All the best till next month
Tersia Fouché

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