Manager’s Report June 2015

Wild photo of the month by John and Linda

Wild photo of the month by John and Linda

And so we have reached the halfway mark for 2015! Hot summer days are something from the past and we are enjoying crisp winter temperatures. This month, we placed the patio heaters and burners back in the boma and we also have the blankets and hot water bottles back on the game drive vehicles. Temperatures have been dropping day by day and I think it is safe to say that we are now in the midst 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 all in bloom. The gardens are painted with strokes and blotches of orange, pink, red and yellow. The aloe flowers also attract the most amazing birds, making them just a little more special.

Elephant Plains guests at sunset by Jonathan Vogel

Elephant Plains guests at sunset by Jonathan Vogel

This month we started a big maintenance project at the lodge. Behind the scenes and a few feet above the ground, we are giving our thatch roofs a small makeover. What does this all include, one would ask? Well, think of it as going to the hair salon for a cut, colour and blow-dry. Before such a project can start, the roofs need to be 100% dry and now that we are outside of our rainy season, it is the best time to tackle a project like this. As thatch roofs age over the years, the top layer of grass start to rot and they take on a pale, black appearance. Firstly, a special brush is used to remove all the rotten pieces and straighten the grass back into place. Just like brushing your hair. On some areas bundles of grass are also replaced, where needed, to cover the thinning spots. Lastly, the edges are neatly pushed back into place, leaving the roof looking like new. It is quite amazing to see the contractors in action and what a big difference a good brush can make. We are done with the main area of the lodge and will now slowly start with the rooms, one by one. Another project our maintenance team is busy with is the waterhole in front of the lodge. The main focus is to make the water hole a bit deeper by removing excess dried mud. Although some animals might not be impressed with our plans at the moment, I am sure that the end result is going to be amazing.

Yellow-billed hornbill by Louis Liversage

Yellow-billed hornbill by Louis Liversage

Now, being in the middle of the bush can sometimes get a bit challenging and one should always be ready for the unexpected. Something that we have learned in the past, is that accidents happen when you least expect them. Being situated where we are, it is important to ensure that our first aiders are able to administer emergency care, until professional medical help arrives. This month, 7 of our staff members from different departments completed a Wilderness First Aid course. The training programme used is tailor made for wilderness and remote environments. Students are given simulations of incidents that could happen, or have happened at lodges in the past, in order to prepare them to keep calm and handle a medical emergency. Thank you to Africa Safe-T for the training provided. I am confident to say that we are very much prepared to handle a medical emergency, should the need arise.

GoPro photo

GoPro photo

Last month, our Trapcam became victim to a very curios elephant. While the trapcam was situated at Rampan, one individual of a breeding herd decided to test her photography skills. Although the cow did manage to not only turn the camera completely upside down and take some pictures of the herd, she also removed it from the tree. The end result was unfortunately: Elephant 1 – Trapcam 0. So, with our trapcam now in the shape of an elephant’s footprint, we decided to use a GoPro photo this month. Thank you Dawie for this picture of your tracker, Dumisani, sharing a special moment with an elephant cow.

Staff birthdays were few and far apart at the lodge this month. We celebrated only 2 birthdays during June. Remember, our friendly waiter, celebrated his birthday on the 7th. Those of you who have visited the lodge before would know him as the bubbly personality, assisting during meals and in the bar. Then 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 introduced our new menus this month. The chefs have been hard at work, mixing and matching several options to get just the correct dishes pared and in place. In the past, we used to have a plated menu every second night. We have decided, with the new menus, that we would have a plated menu for 3 nights, followed by a traditional braai buffet on the 4th night. So far, so good. We have already received many compliments on the new menus.

With the new menus in place also comes a load of options for the recipe of the month. This month, head chef Reimond thought it good to share a soup recipe. There is nothing better to fight of a chilly winter’s day like this Chorizo, Potato and Spinach soup.

Chorizo, Potato and Onion Soup

Chorizo, Potato and Onion Soup

Chorizo, Potato and Onion Soup

Ingredients

5 Chorizo Sausages
1 Large onion
10 Large Potatoes
4 Cups Chopped Spinach
2 Teaspoons Garlic
Pinch of Salt and Pepper
1Lt Water
500ml Cream
100ml Chopped Spring Onions

Chop and fry the onions, garlic and spring onions until the onions turn translucent. Finely chop 1 chorizo sausage and fry with the onions for a few minutes. Now add the chopped spinach and fry together. Boil the potatoes until soft. In a big pot, mix the cooked potatoes, water and cream. Now blend with a stick blender until smooth.  Add the onion, chorizo and spinach mixture to the soup and stir trough. Cut the rest of the chorizo and fry in a saucepan till slightly crispy.  Portion the soup and garnish with the crispy chorizo pieces.

Makes one big pot of soup.

Serve and enjoy!

All the best till next month
Tersia Fouché

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Manager’s Report May 2015

Wild photo of the month by by Paul, Sue, Mark and Kirsty Johnstone, Brisbane, Australia

Wild photo of the month by by Paul, Sue, Mark and Kirsty Johnstone, Brisbane, Australia

We are at that time of the year again, winter has arrived! Now that the bush is wearing its winter coat, game viewing is getting better and better each day. The trees and grass are not as lush anymore, which gives you a better view of all the amazing wildlife living around us. At the lodge things were buzzing as always. We had many big groups at the lodge and some nights during dinner the staff entertained us with their cultural dances and songs. If your heart still desires a Big 5 experience like no other, please contact our reservations office to check some last minute, winter special availability.

Breakaway lion pride by Louis Liversage

Breakaway lion pride by Louis Liversage

In the beginning of May, Etienne, Marlet, Amanda and I took on the journey to Durban to attend the annual Tourism Indaba and it was another huge success. Our stand looked amazing, decorated with striking blue walls and crisp white leather couches. 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.

Elephant bull by Jonathan Vogel

Elephant bull by Jonathan Vogel

In order to be a qualified guide at Elephant Plains, guides have to pass an advance rifle handling assessment. This is known as ARH in our industry. The qualification is valid for two years. This month, Morné and Jonathan 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 lion charge, accuracy and timed shots on two different buffalo targets and general aiming skills. Both Morné and Jonathan passed their assessment with flying colours. Congratulations guys! To fire that many accurate shots does not lie in everyone’s barrel!

 

Trapcam photo

Trapcam photo

As we are at the start of winter, our waterholes have become a general meeting point for loads of different animal species. Elephant herds frequently visit these water sources and this month we saw a lovely herd taking a mud bath at Rampan. The youngsters made the most of the soft mud and some of them almost disappeared in it, as they rolled and covered themselves. We still get some warm days every now and again and this is their way of escaping from the harsh rays of the African sun. When the mud dries and falls off their enormous grey bodies, it takes along all the ticks and parasites that got stuck in the mud. What a unique way of pest control…

This month we also welcomed a new ranger to our team. Neil Coetzer joined our team at the beginning of the month. It did not take long for him to fit right in. Neil has been very busy learning roads and now that this is under the knee, he will begin with game drives. This is not his first time guiding in a Big 5 reserve and his knowledge of the bush and animals is of a very high standard. Welcome to our team Neil, your contagious laugh is already echoing throughout Elephant Plains!

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. Last up for the month was Henk, whose birthday was on the 15th. Henk is the newest addition to our team of chefs and his cooking is mouth-watering. Happy birthday! To all our readers who celebrated their birthdays in May, I hope your day was filled with happiness and laughter!

This month, head chef Reimond, shares a recipe for some deliciously moist Chocolate Brownies. Be careful when baking these, you might just over-indulge!

Chocolate Brownies

Chocolate Brownies

Chocolate Brownies

1½ Cups Butter
3 Cups Sugar
5 large Eggs
1 Tbsp. Vanilla
1 Tsp. Salt
1 Tsp. Baking Powder
2 Cups Flour
1 Cup Unsweetened Cocoa

Melt the butter and then stir in the sugar. Now add the eggs and vanilla until everything is well mixed. Add the salt, baking powder, flour and cocoa to the butter mixture and mix until smooth. Pour batter into a prepared baking tray and bake in a pre-heated oven at 180°C for 35-40 minutes.

Ganache
250g White Baking Chocolate
225ml Heavy Cream

Chop chocolate into smaller pieces. Mix the chocolate and cream in a microwave safe bowl. Heat the mixture in a microwave for 1 minute at a time, stirring in between, until chocolate is melted. Allow to cool in the fridge. Pour over the brownies once cooled. Makes 24 servings.

All the best till next month
Tersia Fouché

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Manager’s Report April 2015

Wild photo of the month by Paul, Sue, Mark, and Kirsty Johnstone, Brisbane, Australia

Wild photo of the month by Paul, Sue, Mark, and Kirsty Johnstone, Brisbane, Australia

April was another wonderful month at the lodge. We had some rain and the bush and surrounds have transformed from pale brown to a slightly greener colour. One can still see that we are heading into winter though. Game viewing was magical and we had many groups at the lodge this month. I am sure that everyone enjoyed the awesome sightings.

Anderson the male leopard by Louis Liversage

Anderson the male leopard 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 30 minutes later, now departing at 06:00am. The afternoon drives depart 30 minutes earlier at 15:30. With daylight changes, we need to also change our schedule to ensure the best possible experience for all our guests. Daytime temperatures are lovely, but as soon as the sun sets you need some extra layers against the chill. So if you are planning to go on safari during the next few months, remember to pack some warm clothes as well. Should you forget something, our well stocked curio shop has a wide variety available.

Breakaway female lion by Louis Liversage

Breakaway female lion by Louis Liversage

As mentioned last month, we are slowly giving each of our rooms a facelift. This month our maintenance team was all about painting rondavels. The rondavels have been part of the lodge for many years. These buildings were some of the first on the property and have accommodated thousands of people over the years. This month, they received a fresh layer of paint on the outside walls. We are constantly busy keeping our buildings in tip top shape and use any possible chance we get to give every building that extra bit of special attention, where needed.

It is that time of the year again, show time! April and May are two very busy months with tourism shows in South Africa. The World Travel Market took place between 15 and 17 April in Cape Town and our lodge was again represented by our marketing representative, Samantha Chatham from Somewhere South. Soon Etienne, Marlet, Amanda and I will travel to Durban to attend the annual Indaba Tourism Show, which is held 9-11 May. The show is held at the International Convention Centre in Durban and we are very excited to present our wonderful product once again. We enjoy spending some time with our agents and are also keen to 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, ICCG05. Hope to see you there!

Trapcam photo

Trapcam photo

This month the trapcam was placed at Kraaines Pan. We caught this small herd of blue wildebeest late one afternoon. They are often sighted on our airstrip, along with zebra and other plains game. They most likely came to the water for a last drink before sunset. Blue wildebeest live in herds, but it might also happen that a young male will walk with impala or zebra when he gets chased off by the dominant males.

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!

The recipe for this month is perfect for any occasion. Chocolate Fondant will never let you down.

Chocolate Fondant

Chocolate Fondant

Ingredients

200 g Dark Chocolate – Finely Chopped
200 g Butter
200 g Caster Sugar
4 Eggs
4 Egg Yolks
200 g Flour
50 g Melted Butter (for brushing)
Cacao powder (for dusting)

Preheat your oven to 200°C. Prepare your moulds by brushing the melted butter with upward strokes to cover the inside surface. Place the moulds in the fridge to cool and dust the inside with cacao powder.

Place the chocolate and butter in a bowl over a slowly simmering pot of water. When the chocolate is melted remove from heat and allow to cool down.

In a separate bowl, whisk together the eggs and sugar until pale and fluffy. Fold the flour into the egg mixture until well mixed.

Gently fold the melted chocolate into the flour mixture. Be careful not to over mix.

Portion the mixture into the prepared moulds and allow to set for a few minutes.

Bake the fondant for 10-12 minutes and remove from oven. Gently loosen the sides of the fondant before tipping out onto a serving plate. Serve with ice cream, cream or custard. Makes 6-8 servings.

All the best till next month
Tersia Fouché

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Manager’s Report March 2015

Wild Photo of the Month

Wild photo of the month by by John and Linda

Wild photo of the month by by John and Linda

We are already through the first quarter or the year and the days just keep coming. March is the month where you first notice the season changing and with the low rainfall we had, the bush is already transforming to its winter appearance. Slowly the grass is turning a light brown shade and the trees are shedding a little more leaves every day. With the grass drying out in the bush, 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.

Lamula the male leopard by Dawie Jacobs

Lamula the male leopard by Dawie Jacobs

Around the lodge, things were buzzing as always. The maintenance team finished clearing the last of the roads this month and they are now set for the winter. We also gave one of the luxury suites a fresh coat of paint on the inside. We are planning to give each of our rooms a makeover as availability allows. When taking on such a challenge, we need to close the room for maintenance for quite a few days and with new bookings confirming each day, such a room block needs to be done well in advance.

Louis and Janine

Louis and Janine

The 14th will forever be a very special day for Louis and Janine, as it was their wedding day! Louis and Janine met at the lodge in 2011, quickly fell in love, got engaged in 2013 and after almost 2 years of planning, they celebrated a very special day in the Drakensberg Mountains. Everything was perfect, just as they had hoped and Janine looked amazing. I am sure Louis found it difficult to keep his eyes off his beautiful bride. Congratulations Mr & Mrs Liversage! I am sure that you will have a brilliant future together.

 

Trapcam photo

Trapcam photo

This month, our trapcam took a very close up mug shot of a young elephant bull. After the little rain we had during the past two months, most of the small water puddles are dry and therefore there are a lot of animal activity around the bigger pans and dams. We placed the Trapcam at Rampan pan for a few days and caught this elephant inspecting the camera. I must say, he did a pretty good job taking a “selfie” while inspecting the unfamiliar black box situated on the tree trunk.

We said goodbye to two of our staff members this month, Stefan Kruger and Linda van Heerden. Both Stefan and Linda decided to take on a new challenge at different lodges. Stefan will continue his career as a guide and Linda hers as a chef. We wish both of them the best of luck and all the best for their future goals.

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 had his 7th birthday. The little man is busy with his first year of primary school and enjoys every second. Louis had two special days this month. Not only did he get married on the 14th, but he also 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 also had a fantastic day, filled with happiness and laughter.

Although the season is changing a little bit every day, we still have some hot days and there is nothing better on a hot day, than a cold, refreshing dessert. Head chef Reimond shares the perfect recipe for such a cold dessert, Strawberry Parfait.

Strawberry Parfait

(Serves 6)

Strawberry Parfait

Strawberry Parfait

Ingredients

1 Cup Fresh Cream
1 Cup Mascarpone Cheese
1/3 Cup Castor Sugar
1 ½ Cup Chopped Strawberries
½ Cup crushed Oatmeal Biscuits
32ml Frangelico Liquor
¼ Cup Sugar
60ml Lemon Juice

Method

Beat the cream with the castor sugar until firm. Add the Frangelico to the cream. After you have added the liquor to the cream, gently fold through the Mascarpone Cheese, trying not the over-mix the cream.

In a small sauce pan add 1 cup strawberries, ½ cup water and ¼ cup sugar. Bring the strawberries to a boil and keep boiling until the strawberries are tender. Boil until ¼ of the liquid has reduced. Place the mixture in the fridge to cool down.

Take a serving dish and spoon in a thin layer of the Cream mixture. Add a layer of strawberries, biscuits and syrup. Keep layering the ingredients until the serving dish is filled. Top off with some fresh strawberries and place in the fridge to cool.

Serve and enjoy!

All the best till next month
Tersia Fouché

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Manager’s Report February 2015

Wild photo of the month by Paul, Sue, Mark, and Kirsty Johnstone, Brisbane, Australia

Wild photo of the month by Paul, Sue, Mark, and Kirsty Johnstone, Brisbane, Australia

The shortest month of the year came and went in the blink of an eye. We had loads of wonderful game drive sightings, celebrated many staff birthdays and on the 14th of February our guests were treated to a romantic Valentine’s Dinner. We experienced some strange weather patterns as well. We had very hot, humid days, warm, windy days and ended the month with some chilly, rainy days. It is noticeable during the evenings that the season is now slowly changing. The warm humid nights are being replaced by cooler, breezier temperatures. We can also notice the sunrise and sunset times changing a little more every day, as we slowly move towards autumn.

Red-billed oxpeckers by Morné Fouché

Red-billed oxpeckers by Morné Fouché

Valentine's

Valentine’s

We all know that February is the month of love, because we celebrate the ever so special Valentine’s Day. This year, we decided to spoil our guests with a romantic dinner by candlelight and roses. Elizmari did a wonderful job decorating the tables and we had a true Valentine’s atmosphere in the air. To all the guests who joined us over this period, I hope you enjoyed your evening with us.

This month we welcomed a new face to the kitchen. Henk Human joined our team as a junior chef on the 26th and is already part of the family. He has a great passion for cooking and being in the kitchen. He has already blown us away with his creativity and fresh ideas. Welcome to the team Henk, I am sure you are going to spend many happy days at EP, while spoiling us with your delicious meals.

Trapcam photo - Giraffes

Trapcam photo – Giraffes

The last few months, we have been very fortunate to capture some amazing wildlife on the trapcam. This month was no exception. The trapcam was placed at Kraaines, which is just west of our airstrip. Many animals will graze around the airstrip and then head to Kraaines for a drink before moving on again. This month we captured some giraffe at the water. These tall horses are spectacular animals with their extra-long legs and necks. Luckily, the camera was placed just at the correct height to capture a complete picture. You can just imagine how far they have to bend down to get to the water.

February is a very busy birthday month at the lodge. Five of our staff members celebrated their birthdays this month. We started the month with our head ranger, Morné, who celebrated his birthday on the 1st.  I am sure all of you are already familiar with him, reading his monthly Ranger’s Reports. On the 2nd, our trusty tracker, Derrick celebrated his birthday. Derrick has been part of our team for a few years now and he enjoys sharing stories of his childhood with us. Another gentleman who celebrated his birthday was Dion, on the 4th.  Dion is not only a very passionate gardener, but also very good with general maintenance around the lodge and he even knows his way around the tractor!   Marlet celebrated her birthday on the 24th. Although we do not see her every day as we used to, now that she is based in Nelspruit with the children, she still visits the lodge as often as she can and is still very involved with the day to day running of the lodge. The last one for the month was another tracker, Thomas, whose birthday was on the 27th. This is his first birthday as part of the Elephant Plains team and I am sure it was a special one. Happy birthday to all of you! To all our readers who celebrated their birthdays during February, we hope you also had a fantastic day, filled with happiness and laughter!

Each month our chefs spoil us with delicious new recipes from the EP kitchen. This month is no exception, with a delicious Haddock and Dill Quiche by chef Reimond. This is one of my personal favourites on our lunch menus. Served with a garden salad and a fresh bread roll, it makes a perfect light meal.

Haddock & Dill Quiche

(serves 2)

Haddock & Dill Quiche

Haddock & Dill Quiche

Ingredients

1 Roll Puff Pastry
3 Eggs
½ Cup Smoked Haddock
1 Cup Full Cream Milk
½ Cup Cream
1 Tbsp Chopped Onion
1 Tsp Crushed garlic
2 Tsp Fresh Dill (lightly Chopped)
Pinch Salt and Pepper

Sauté the onions and the garlic in a sauce pan until the onions turn translucent. Roughly chop the smoked haddock and add it to the sauce pan and gently fry the haddock with the onions and the garlic. Take the sauce pan of the heat and stir through the fresh dill.

In a separate bowl, mix together the cream, milk, eggs, salt and pepper until well combined. As soon as the haddock mixture has cooled down, pour the egg mixture over the haddock and set aside.

Prepare your baking dish by lining the bottom with a thin layer of puff pastry. Pour the haddock mixture over the puff pastry and place into the oven at 150°C. Bake the quiche for 15-20 minutes, or until it feels firm.

Serve and enjoy!

All the best till next month
Tersia Fouché

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Manager’s Report January 2015

Wild photo of the month by Hans van Cleef and Nanon van Raalte, The Netherlands

Wild photo of the month by Hans van Cleef and Nanon van Raalte, The Netherlands

Time flies when you’re having fun! It feels as if we just said our goodbyes to 2014 and already we are moving into the second month of 2015. Whether you are back at work, or school, I hope the year has been a good one so far!

Breakaway pride lioness by Morné Fouché

Breakaway pride lioness by Morné Fouché

We all know the expression “the grass is always greener on the other side…” Now, in our case, the grass is not only greener, but also much, much longer. After the lovely rain we had since the last week of December, the bush is bursting out of its seams! The herbivores are all in top shape, with the abundance of food available and the animal sightings have been amazing. With the grass and trees growing so fast, our rangers and trackers are spending a lot of time clearing our roads from overhanging branches and grass. The rangers are out and about on the roads during game drive, so they know which roads need the most attention. It is essential to keep roads clear from overgrowth, in order to ensure a comfortable game drive for our guests. The last thing you would want to do when admiring the beauty of the African bush, is to duck and dive for branches along the road. Our maintenance team is also on the move with the tractor and slasher, cutting the grass growing down the middle of the roads. They are also doing a great job maintaining our airstrip, clearing away any unwanted vegetation, which could prevent a smooth landing.

Trapcam photo - breeding herd of buffaloes

Trapcam photo – breeding herd of buffaloes

This month we placed the trapcam at Rampan Pan. What a surprise it was to see an entire breeding herd of buffaloes cooling down in the water. This specific herd was seen on game drive and the rangers knew that they went to Rampan to drink, but never did anyone guess that they would take the opportunity to cool down as well. With the high temperatures we had during the last week of January, this must have been a very welcome swim! We have also seen a lot of buffalo cooling down in the waterhole in front of the lodge.

We have a new face on the Elephant Plains team. Elizmari Coetzee is fresh out of school and will be joining us for a few months, in order to gain some practical experience on the day to day operations at a lodge. Her future plans are to enrol in a Hospitality Management course to fulfil her goal of becoming a lodge manager one day. She has a very bubbly personality and enjoys interacting with guests alike. I am sure she will gain some valuable experience and learn all the tricks of the trade.

Waterbuck males by Morné Fouché

Waterbuck males by Morné Fouché

We celebrated two birthdays at the lodge this month. David celebrated his birthday on the 15th.  He is one of our trusty gardeners, keeping our gardens looking lovely. On the 22nd chef Reimond celebrated his special day. With Reimond in the kitchen, there is never a dull moment and the dishes he prepares are mouth watering! Congratulations gentlemen, I am sure you both had fantastic days. To all our readers who celebrated their birthdays during January, we hope you also had a fantastic day, filled with happiness and laughter.

For the recipe of the month, chef Reimond decided that the hot summer days qualify for a fresh Cranberry and Spinach salad. Try this zesty salad as a refreshing option for lunch, or as a side with a cold meat dish.

Cranberry and Spinach Salad

Cranberry and Spinach Salad

Cranberry and Spinach Salad

Ingredients

1 Packet Baby Spinach
1/2 Cup Cranberries
1/4 Cup chopped Pecan Nuts
1/2 Cup Orange juice
3 Tbsp Olive Oil
1 Tsp Vinegar
1 Tsp Paprika
½ Cup cubed Blue Cheese

Add the cranberries and orange juice to a small sauce pan and lightly simmer the cranberries in the orange juice. As soon as the juice starts to simmer, remove from heat and allow to cool down.

Clean the spinach and rinse with cold water. In a hot frying pan, add some olive oil and quickly fry the spinach till just slightly wilted. Take the spinach out of the pan and allow to cool down.

Mix together the juice from the cranberries, vinegar, olive oil and paprika to form the dressing for the salad.

Arrange the spinach leaves on a plate and garnish with Pecan Nuts and Blue Cheese. Lightly drizzle the dressing over the salad.

(Serves 2)

All the best till next month
Tersia Fouché

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