Month: October 2014

Never an uninteresting moment at Vuyani Safari Lodge. We are constantly busy with new projects and upgrades. The two most recent projects have now been completed and I thought I would share these amazing changes.

The entrance to Vuyani Safari Lodge has transformed rather dramatically since I first walked through the doors in 2012. Two curved walls have been added to either sides of the front door and Craig (being the creative designer that he is) added the masks with down lights to give it that signature look. It appears spectacular at night time, one cannot believe the change it has brought to the overall look of the lodge. You will notice the difference from night to day.

Very recently we also finished our new office building with ample storage space, this has been a tremendous improvement and change for all of us 🙂 and……..we have officially moved in!

After sorting and packing up close to 5 years of “Lodge Life” we have formally moved to our new office – and it is GREAT!

The store rooms have been set up and everything has its own little space. The Maintenance guys are particularly impressed with their new “Office” and they are running a tight ship, long gone are the days of “just quickly borrowing a screwdriver” Every item is now signed in and signed out. Happy Days 🙂

I wonder what Craig will have up his sleeve for the next project – whatever it might be, I can safely say the entire team is looking forward to it!

There has been an overwhelming demand for Malva pudding by nearly all of the guests who have stayed at Vuyani Safari Lodge. The wait is finally over. This recipe is a combination of both Janus and Busi. We hope you will enjoy it.

What you would need:

• 1.5 cup flour
• 2 tsp baking powder
• 1/2 cup brown sugar
• 1 pinch salt
• 2 large eggs
• 1 tsp baking soda
• 3 Tbs smooth apricot jam
• 2 Tbs melted butter
• ¾ cup Milk

For the sauce:

• 2 cup boiling water
• 2 cup brown sugar
• 10 ml vanilla essence
• 2 can ideal milk – evaporated milk. Alternatively you can use cream, this will thicken the sauce considerably to give it a heavier taste according to Janus. Busi suggests adding shot or two of Amarula – which will give it the South African twist.

Method:

Preheat oven to 180°C. Sieve the flour, baking powder, brown sugar and salt into a medium mixing bowl.

Add the eggs, baking soda, jam, butter and milk. Mix thoroughly until all the ingredients are incorporated.

Bake for 25 minutes. The pudding should be brown and when a knife is inserted, it should come out clean.

While the pudding is in the oven, prepare the sauce by combining the water, sugar, vanilla and evaporated milk in a Saucepan over medium heat.

Heat on the stove until the sugar is dissolved. Pour the hot sauce over the pudding little by little. You will see that it will soak up that sauce, so keep on adding a little sauce at a time. This can take several minutes for the sponge to absorb all the sauce. It helps if you poke a few holes in the pudding with a knife to ensure more sauce is being absorbed.

Happy Cooking

Janus and Busi – Vuyani Safari Lodge Chefs.