Spring is in the air! Birds are singing, trees are blooming and the bush is a slowly turning into a painted canvas of green delight!
It seems as if everything almost transformed overnight, after we received an extremely welcome shower of rain just before the last day of the month. This was definitely not expected and the sudden downpour even caught the weatherman off-guard. The smell of the bush after the rain is truly amazing. A scent of new life! It is clearly noticeable that we are moving towards summer. The days have been pleasantly warm and the mornings and evenings are slowly losing that cold, crisp feeling. With temperatures and daylight representing summer, we also changed the game drive times this month. Game drives now depart at 05:30am and 16:00pm. This change was implemented just at the right time, as we experienced some very hot days during the latter part of September. If you are visiting the lodge in the next few months, be sure to bring along hats, sunglasses and sunscreen.
As some of you, who travelled to our lodge recently might know, there were some big changes happening at the Gowrie Gate. For the past couple of months, contractors were hard at work to transform the old gate into a jaw dropping entrance into the Sabi Sand. At last, the new Gowrie Gate is open and functioning like you can’t believe. The new gate has different entry and exit lanes, ensuring that guests have a pleasant experience when arriving and departing our beautiful reserve. Thank you for all your patience during the construction period. From now on, everything will be smooth sailing.
Our trapcam was placed at Leeukuil Pan this month. With the hot days we had, I assumed that we will see the normal elephant and impala activity at the water. To our surprise, a female leopard also came to visit one afternoon. Tiyani, daughter of the late Salayexe, basically grew up around our camp. We often see her close to the lodge, sometimes she even comes by for a quick visit, before peacefully moving on again. Luckily, the camera was just in time to quickly get a picture of her, before she moved along.
This month there were plenty of staff birthdays. We started of early with chefs Juandré on the 2nd and Goodwill on the 4th. These gentlemen are two of the reasons our guest never go hungry. They are the thorns amongst the roses in the kitchen, cooking up a storm every day. Linky, who celebrated her birthday on the 5th is one of the ladies that makes sure that all our Rondavels are spotless. She is a very humble person and always has the sweetest smile. Then on the 6th there was another birthday. Lovemore, our green fingered gardener, celebrated his special day on the 6th. Ten days later, Onnie had her birthday on the 16th. Onnie is one of our waitresses who attend to your needs with a smile. Then, as if the kitchen did not have enough celebration, Yolandi, our Sous chef celebrated her birthday on the 27th. A big happy birthday to all of you! To all our readers who celebrated their birthdays during September, we hope you also had a fantastic day, filled with happiness and laughter.
Head chef Mia is sharing a recipe for the most delicious fresh Strawberry, Baby Spinach and Avocado salad this month. This is a very easy recipe which can be mastered by bout young and old. Served with basically anything of your choice, this is the perfect salad to compliment your lunch on a warm, African summer day.
1 Packets fresh baby spinach
1 Packets strawberries, hulled and sliced
2 Avocado, diced
1/4 Cup sliced almonds, toasted
Poppy seed dressing ingredients
1/3 Cup avocado oil
1 Tablespoons apple cider vinegar
1 Tbsp. honey
1 Tbsp. poppy seeds
Salt and pepper
Layered all ingredients together with your desired amount of dressing until combined.
Drizzle with Balsamic vinegar.
Serve and enjoy!
All the best till next month.
August is the month of leaves! At first, we thought that we welcomed the beginning of spring a bit earlier this year. But just as we got comfortable with the idea of the pleasant spring days, we were surprised by some very chilly winds during the last few days of the month. We were almost blown straight into September, leaves and all! Temperatures are, however, rising day by day and as soon as we have a little rain, the bush will start transforming too. The Jackal Berry tree in front of our dining room is just about done shedding its leaves and this cannot happen fast enough. With big trees come lovely shade, as long as the leaves stay on the trees, though! The lodge gardens are still in full colour, with all the shades of pink and purple covering the bougainvillea bushes. We have a wide variety of bird species around the lodge at the moment and they have provided keen photographers with some amazing foto opportunities the last couple of weeks.
Last month I mentioned that our games room in the original camp was getting a makeover. I am excited to announce that the project has been completed. Guests can now relax, while enjoying a book in the reading corner, or just unwind amongst the cool, fresh, green and yellow hues that were used for the project. Why not challenge someone to a game of pool, table tennis, foosball or even darts? We tried to re-use as many of the original furniture and fittings as possible, adding a few extra pieces here and there. Even the original lamps were transformed into a beautiful masterpiece by Hendrik, our maintenance manager. The building has a homely atmosphere and we are very happy with the end result. If you have a trip booked in the near future, be sure to come and have a look.
This month, our trapcam was placed on a very busy little game path on the open area in front of the lodge. Wow, what a highway of different species we got! From the smallest little genet, to a very curios elephant and everything in between. We were very surprised to even see two porcupines moving along the trail late one evening. One picture that drew my attention was a buffalo bull with a death stare. His view is almost fixed on the camera, as if he was waiting for it to move out of his way.
We celebrated only two staff birthdays at the lodge this month. Happy birthday to Precious, who celebrated her birthday on the 14th. Precious has been part of the Elephant Plains housekeeping family for many years and I am sure that she will still be, for many more to come. Gerrit, the newest addition to our ranger team, celebrated his birthday on the 24th. To all our readers who celebrated their birthdays during August, I hope your day was filled with happiness and laughter.
Our recipe this month is a delicious Chocolate Fondant, shared by head chef Mia. I am sure that these will be award winners at any dinner party!
100g Dark chocolate, chopped
10g Butter, softened
3 Large eggs
85g Muscovado sugar
100g Cake flour
2 tbsp Cocoa powder
Pinch of salt
Melt the chocolate and butter in a bowl over a saucepan of simmering water until smooth.
Whip the eggs and muscovado sugar together in an electric mixer until triple in size. The mixture should be light, fluffy and thick.
Sieve the flour, cocoa and salt together. Fold the chocolate mixture and dry ingredients into the eggs alternately.
Grease and dust 6 ramekins with a little cocoa powder. Fill greased moulds with the fondant mixture and allow to rest in the fridge until ready to bake. The mixture can even be prepared the day before serving.
Bake at 180°C for 10-11 minutes. Loosen the edges of the fondant form the mould. Served turned out on a plate, with whipped cream or a scoop of vanilla ice cream.
Makes six servings
All the best till next month!
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.
Wild photo of the month by Paul, Sue and Mark Johnstone
April was another perfect month at the lodge. The bush and surrounds have changed a bit after the rain we had. The trees and grass transformed from a pale brown, to green overnight. One can still see that we are heading into winter, but the fresh green colours out in the bush were a huge relieve. At one stage, I was getting a bit depressed with the winter look that came too soon. Game viewing was magical and we had many groups at the lodge. They enjoyed the daily sightings.
African wild dogs by Louis Liversage
Now that winter is creeping up on us, we have changed our daily schedule at the lodge. We have moved our morning game drives 30min later, now departing at 06:00 and the afternoon drives depart 30min later, at 15:30. With daylight changes, we need to also change our schedule to ensure the best possible game viewing experience for all our guests. The morning game drives start off quite chilly, but then heats up towards the end of the morning drive and the afternoon drives are the direct opposite. You do not feel the need for a jacket at first, but just as the sun sets behind the mountains, a warm fleecy jacket is more than welcome! For those who will be visiting the lodge in the next month or two, please remember to pack those scarves and gloves. Should you not have space, you can also buy them from our winter stocked Curio Shop!
It is that time of year again, show time! April and May are two very busy months in the tourism calendar. The World Travel Market took place 19 to 21 April in Cape Town and our lodge was again represented by our marketing representative, Samantha Chatham at her Somewhere South stand. Soon Etienne, Marlet, Anel and myself will travel to Durban, to attend the annual tourism show, Indaba, on the 16th, 17th & 18th of May. The show is held at the International Convention Centre in Durban and we are very excited to present our wonderful product once again. During our time there, we make the most of every second, to meet up with all the familiar faces in the industry. We enjoy spending some face to face time with our agents and to also get to know new and upcoming agents and tour operators. If you are attending Indaba this year, feel free to visit our stand at any time, ICCG02. Hope to see you there!
This month the trapcam was placed at Bushcamp Pan. We caught this small tower of giraffe one afternoon. They are often sighted on our driveway towards the lodge. The young ones can get very curious sometimes. It almost looks like this one spotted the camera and posed for a family portrait with its mother.
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! Short on his heels was Janine, who celebrated her birthday on the 18th. Janine is well known in our reservation department. Then, last but not least, Joyce celebrated her birthday on the 30th. Joyce is one of our cleaners who makes sure that her rooms are always 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!
As we are slowly moving into winter, the recipe for this month is perfect for any occasion. Should you need something quick to add to an afternoon tea, or are planning a dinner,Vinegar pudding will never let you down. Although the name sounds a bit strange, you will be pleasantly surprised!
210 g Flour
100 g Butter
20 ml Apricot jam
200 g Sugar
250 ml Milk
5 ml Bicarbonate of soda
For the Sauce
250 ml Water
200 g Sugar
50 ml White vinegar
Preheat oven to 180°C.
Mix together the flour, sugar, butter and bicarbonate of soda.
In a separate bowl, beat together milk, apricot jam and eggs.
Lastly add the milk mixture to the flour mixture.
Keep the dough aside and finish the following sauce:
Bring to boil in saucepan the water, sugar and vinegar.
Pour sauce in an ovenproof deep dish. Pour the dough into the sauce and bake in the preheated oven, for about 45 minutes or until light brown in colour.
Serve with warm custard.
Makes one large or 12 individual puddings.
Serve and enjoy!
All the best till next month
Wild photo of the month by Alan and Gaynor Castle, UK
We are already through the first quarter of the year and the days just keep coming! March is the month where you first notice the season changing but with the high rainfall we had, the bush is not yet transforming to its normal winter appearance. With the abundance of grass in and around camp, we are seeing a lot more Bushbuck and Nyala antelope inside the camp. They visit us to feast on the green grass around the buildings, knowing that this area inside the fence is a safe haven for them, where they can even peacefully enjoy an afternoon nap during the day.
Hyena mother and babies by Morné Fouché
With all the rain and strange weather patterns, the animals also went a bit out of their normal daily routine, that we are accustomed to. Now, you might wonder what needs to happen for a ranger to freeze in his steps with a dumbstruck expression on his face? Being in the middle of the African bush, you never know what could happen after dark. We were minding our own business at home one evening, when we got a frantic call from Neil. At first I was unsure about the message I received over the radio, but after the second reply, it was quite clear. A young male leopard caught a wild dog, which he hoisted into a tree inside the lodge area. Luckily for the dog, the leopard lost his grip and dropped the dog. Unfortunately for the wild dog, on his way down through the branches, his foot got stuck. As if this entire situation was not bad enough, this whole scene played out right next to the swimming pool, just after dinner. We had to calmly first escort all the curious guests and staff away from the action as the leopard was still in the tree above the wild dog, with the rest of the pack circling close by to find their missing team mate. So, how do you get a dangling wild dog out of a tree? Neither Morné or myself had an answer to this question. Luckily, the leopard decided to move away, out of the tree and over the fence. The wild dog saw his gap and with some last bit of energy pushed himself up to free his foot. I am not sure if the expression of relieve was more prominent on Morné or the wild dog’s face! Luckily the wild dog had no serious injuries and quickly moved away from the area, in search of his pack. What a night!
This month the trapcam spent a few days at Bushcamp Pan. We normally catch the bigger animals on the move, but this Saddle Bill Stork decided to also show off his features. We celebrated some special staff birthdays at the lodge again. On the 6th, Yoldah celebrated her birthday. Yoldah is part of our housekeeping team and one of the friendliest people I know. On the 23rd Sidness had her special day. Sidness spends a lot of time in Nelspruit with Etienne Jnr and little Martin, but she still visits the lodge over school holidays and weekends. On the 26th Etienne Jnr celebrated his birthday. Ranger Louis celebrated his birthday on the 28th. Happy birthday ladies and gentlemen, I am sure you all had wonderful days. To all our readers who celebrated their birthdays during March, we hope you had a fantastic day, filled with happiness and laughter. Our recipe for this month is a mouth-watering mushroom risotto, by head chef Mia. With a rich and creamy flavour, it can be served as a starter, or a side dish.
1 litre Vegetable Stock 2 tbsp Olive Oil 1 Onion, finely chopped 2 Garlic cloves, finely chopped 250g Mushrooms of your choice 300g Risotto rice such as Arborio 175ml White wine 25g Butter 50g Parmesan cheese, grated Handful parsley leaves, chopped
Heat the oil in a shallow saucepan, or deep frying pan, over a medium flame. Add the onions and garlic, then fry for about 5 minutes until soft. Stir in the mushrooms, season with salt and pepper and continue to cook for 8 minutes until the mushrooms have softened. Tip the rice into the pan and cook for 1 minute. Pour over the wine and let it boil, so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock once again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked. Continue stirring until the rice is cooked. If the rice is still undercooked, add some water. Take the pan off the heat, add the butter and scatter over the cheese and half the parsley. Cover and leave for a few minutes so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining parsley. Serves 6 All the best till next month Tersia Fouché