Manager’s Report January 2017

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 2017. By now, I am sure 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 2017!

African wild dog by Neil Coetzer

African wild dog by Neil Coetzer

At the lodge, we are busy as always. January was a very hot month overall and the rain we received was indeed a huge relief. We expected some action with the river, as we had good rains during the month. And yes, the Manyeleti river was flowing once again! I assume the areas outside had a bit more rain than we did, as the catchment area is situated outside the reserve. Nevertheless, the water levels weren’t very high and by the afternoon it had almost completely dried up. We still have some puddles of water in the river and the bush is quickly transforming. One can almost hear the grass growing after the rain! Another sound we cannot miss after the rain is the frog choir, which is active every evening. Toads and frogs off all different shapes, sizes and colours bundle together, making the most interesting sounds.

A small bachelor herd of buffaloes by Morné Fouché

A small bachelor herd of buffaloes by Morné Fouché

Our maintenance team was also up and down on the roads, open areas and flood plains this month. Hendrik and his team gave the roads some special attention, slashing the grass on and around the roads. After the roads, they also slashed the grass on the flood plains in front of the lodge and the open areas on our property. These wide, open areas are a favourite amongst herbivores.

We also had a very special visitor at the lodge this month. Lisa Dunn, grading inspector from the Tourism Grading Council of South Africa spend a night with us on the 10th of January. Establishments are graded on a yearly basis, in order to renew their star grading. I am proud to announce that our grading has been approved and we are proudly wearing our 4 stars for another year!

Trapcam photo

Trapcam photo

This month, instead of a trapcam picture, I would like to share a picture of a daily occurrence we sometimes take for granted. One always see pictures of the most amazing African Sunsets. A beautiful natural canvas with intense hues of orange, to deep reds. I was amazed one afternoon by the warm yellow and deep purple-blue blanket that covered the lodge. It was almost as if the sky and clouds were fired up by millions of candles hidden amongst the clouds! I was out on the floodplains in front of the Manyeleti Honeymoon suite when this truly amazing sunset reminded me how blessed we are to live in the bush. What made the moment truly breath-taking, was that on the opposite side, a rainbow made its way into the slow fading light. What an incredible way to end off the day!

We celebrated only two birthdays at the lodge this month. First, starting the year in full celebration, was our waiter Happy who celebrated his birthday on the 1st. Then, just before we approached the end of January, on the 21st, our barman Victor celebrated his birthday. Both these young, vibrant men are seen daily in and around the bar and dining area, ensuring that our guests are served with a smile. 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 Juandré bakes the most amazing fresh breads every day. One of them is the Bacon and Blue Cheese bread for our lunch buffet. If you are a bread lover, serve this with a spread of butter and you will experience heaven on earth! If you prefer a basic country loaf, just give the bacon and blue cheese a skip.

Bacon and Blue Cheese Loaf

Bacon and Blue Cheese Loaf

Bacon and Blue Cheese Loaf

Ingredients

450g Cake flour
30g Granulated sugar
15g Salt
7g Instant dry yeast
250ml Water
75g Blue Cheese
100g Bacon, chopped and fried
Flour to dust

Method

Mix the flour, sugar and yeast in a bowl.
Add the water.
Add the bacon and blue cheese
Mix until soft, smooth and elastic.
Prove in a bowl covered with plastic until double in size.
Portion the dough and shape out in loafs, place on a greased tray and dust with flour.
Prove until double in size.
Bake at 240⁰C for about 20 minutes until golden brown.
Turn out to cool.

Serve and enjoy!

All the best till next month
Tersia Fouché

Manager’s Report December 2016

December was a great month to end the year. We had lovely animal sightings, shared happiness and laughter over the festivities of Christmas and New year and just before we said our last goodbyes to 2016, we received a heavy downpour of rain. This was our first heavy rains for the season and we welcomed it with open arms. After the rain, we were entertained each night by a choir of frogs singing the most amazing songs around the ponds and fountains. The sounds they make are so powerful that some of our guests were looking for a radio playing the sounds!

Two Tsalala male lions by Louis Liversage

Two Tsalala male lions by Louis Liversage

On the 25th and 31st, the staff did a wonderful job decorating the dining room for Christmas and New Year’s dinner. Guests were welcomed to the festivities with a refreshing cocktail and the chefs once again went over the top with a wide selection of meats, salads and an “oh so heavenly” dessert buffet. Thank you to each and every guest who chose our lodge to celebrate these specials days. A special thank you to all our staff members who gave their absolute best during the holiday season. We truly appreciate it! For those of you who travelled during the festive season, near or far, I hope you had a wonderful time and a safe journey back home. During December, we also had a lot of children in camp. Elephant Plains is one of only a few child friendly lodges in the Sabi Sand Wildtuin and we enjoy having the younger generation with us. If you would like to treat your family to an African bush experience, be sure to contact our reservations team for availability and rates at reservations@elephantplains.co.za.

Elephant herd by Louis Liversage

Elephant herd by Louis Liversage

Our trapcam caught a pair of White Face Whistling ducks. Now that we have plenty of water puddles after the rain, these beautiful birds are all over, looking for seeds and other plant foods. Their diet also consists of insects and small aquatic animals, which explain why they are so common around the waterholes and long grass.

This month we celebrated only one birthday at the lodge. Little Martin Swart celebrated his 4th birthday on the 11th. Martin is a busy body, but can melt your heart with his friendly smile. To all our readers who celebrated their birthdays during December, we hope you also had a fantastic day, filled with happiness and laughter!

Trapcam photo 

Trapcam photo

We also welcomed a new staff member to our team. Tshepiso Matlou joined us in the beginning of December as Spa Therapist. She became part of our little family the day she arrived. With her soft-spoken personality and friendly smile, it is difficult to look her over. If you are planning a trip to Elephant Plains, be sure to book a relaxing massage at our African Health Spa.

With new staff members and birthday celebrations, we went all out this month and also celebrated the opening of Little Rock Guesthouse in Jongensfontein. After four months of intensive planning, renovations, changes, maintenance repairs and staff recruitment, the first guests were welcomed on 8 December 2016. Little Rock is truly a little piece of heaven on the Garden Route. Located right where sea and land meet, you cannot help but relax and clear your mind. I spent three weeks with the new team; working on day to day operations, training and getting new systems in place to ensure our guests have the time of their lives. Although the guesthouse is a completely different setup as the lodge, it all came as second nature. The new website is currently being designed and will be launched soon. Although Little Rock is still in the beginning stages, we have received plenty of compliments and had loads of positive feedback. Please go and like our Facebook page. There you will also be able to see a few photos of this awesome new endeavour. As the saying goes, Rome wasn’t built in a day, and we certainly have big plans for 2017. Watch this space!

Our recipe of the month will definitely knock you off your feet! Thank you to chef Juandré, for sharing this amazing Cheesecake Brownie recipe with us. This decadent piece of happiness was on our New Years Eve dinner menu. I cannot imagine a better dessert to end a year with!

Cheesecake Brownie

Brownies

Cheesecake Brownie

Cheesecake Brownie

2 Eggs
1/2 Cup Melted Butter
1/2 Cup Unsweetened Cocoa
1 Cup Sugar
2 Teaspoons Vanilla
1/2 Cup Flour
1/4 Teaspoon Salt

Preheat oven to 180°C. Grease a square pan or line with foil and set aside.

In a medium bowl, combine melted butter, cocoa and sugar. Stir until fully dissolved.

Add the eggs, one at a time, then add vanilla and stir until well combined.

Stir in flour and salt until the flour is fully combined. Be careful not to over mix.

Spread the mixture in the pan and bake for approximately 20 minutes. Be careful not to over bake. Set aside and continue with the cheesecake mixture.

Cheesecake Layer

2 Cups Cream Cheese, softened
3/4 Cup Sugar
2 Eggs
1 Teaspoon Vanilla

Beat the cream cheese with an electric mixer on medium speed until smooth.

Add sugar and beat until blended. Add the eggs and vanilla and mix well.

Spread the cheesecake layer over the brownie base.

Bake for 35 to 40 minutes. Cool for 1 hour and then refrigerate at least 3 hours. You can finish off the brownies with any topping of your choice, we used crushed chocolate chip biscuits.

Cut, serve and enjoy!

Makes 16 brownies…

My wish for each and everyone for 2017 is a year filled with peace and happiness. Let’s grab 2017 by the horns!

All the best till next month
Tersia Fouché

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

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

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

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