The Vuyani Lodge Blog

 

Usually I write my Year in Review blog in January – as this is our “quieter” time. Alas….2016 started off with an absolute bang! We are so busy with Guests, New Staff Members and additions to the lodge itself that I have honestly not had a chance to sit down and gather my thoughts.

2015 was a tremendous year for Vuyani Safari Lodge – we went from 14 Guests to 20 Guests in what felt like the blink of an eye! As I write this I am reminiscing about when I started here in 2012 and we were a 10 Guest lodge! How much has changed over the years, and I am absolutely astounded. We have had some amazing staff members join the team and sadly had to say our Good Byes to others. But the team is still very strong and the growth of the lodge evermore. We had some amazing sightings on Safari and remarkable photographic opportunities. The Guides have taken so many photos over the past year that it was nearly impossible to pick any favorites – I did however pick a couple that stood out for me personally. As they say a picture speaks a thousand words.

In 2015 the staff worked incredibly hard and our Guest Feedback was amazing. We are continuously growing every day and the learning curve has been a phenomenal journey for me. I would like to thank each and every staff member who contributed to 2015 being such a “Great Success” I am positive that 2016 will be even better!

It is hard to believe that I have just spent my fourth Christmas at Vuyani Safari Lodge. It feels like it was yesterday when I first walked through the doors of the lodge, so excited to start my new adventure. Four years have passed and I have seen many staff members come and go – I have met some amazing people and the lodge itself has changed (for the better) in so many ways! There are still countless things to look forward to and we are everyday striving to improve.

 

 

 

 

 

This year it was by far the warmest Christmas that I have experienced in my twelve years of living in Hoedspruit. Myself, Craig and the team had a meeting and decided we were going to do a dinner on Christmas Eve and a beautiful cold buffet lunch (tapas style) for Christmas Lunch.

 

 

The whole team pitched in and the end result was spectacular, the food looked and tasted amazing! There are only so many words to describe a picture – but the proof is in the pudding, as you will see in all the photos.

 

 

 

 

 

 

 

 

 

 

There is also a special little “selfie” of Christopher and I. We have worked four consecutive years on Christmas and every year we have had a new team. We have now decided to dub ourselves “Vuyani Lifers”

 

I hope that all our future, past and present guests had a magical Christmas with their loved ones.

Justine

 

It has been a HOT and DRY summer so far! The whole of the Country of South Africa has been experiencing some of the worst droughts in 20 years! We had just started to see the impact the drought has had over Hoedspruit and surrounds – on the reserve the water holes were drying up and parts of the Kruger National park is close to crisis situation regarding water supply.

 

 

And then…..the biggest, darkest clouds that I have seen in while started to build in the South – and this is usually where we get the majority of our Thunderstorms from in the summer. We were all a bit skeptical as the clouds have built up a couple of times now but no rain yet… It was a matter of minutes, the sun disappeared and all went dark and gloomy when the first hail stone fell! I, myself was in the town of Hoedspruit when the storm hit. Had some little hail stones hit my car – but luckily for me the storm was moving North and I was travelling South back into the direction of Vuyani Safari Lodge. The majority of Hoedspruit town and surrounds to the West, East and North had been hit quite badly by the hail. In the centre of town, photos have been circulating on social media with hail stones as big as Cricket balls! Some areas north of Hoedspruit experienced flash flooding…..it was bizarre!

 

Despite all the devastation caused to Citrus and Mango farmers in particular, the rain was an incredible welcoming factor. Everything cooled down immediately and I am most certain in less than a week it will be lush and green! We are truly hoping for some more rain – so that the dams and lakes can be filled, so that the Hippo and Crocs (not forgetting the fish) have somewhere to stay J

 

I managed to capture some clouds and a beautiful rainbow! If you are due to come on Safari at Vuyani or surrounds, make sure you pack at least one “Raincoat” We do provide ponchos on the vehicles – and most of our guests are loving the experience of a Drive in the “storm”

At Vuyani we have coffee in the morning before Safari (just to wake you up for drive) and then the Guides pack a hot box for Coffee stop mid safari. With the Coffee breaks we have the most delicious rusks to compliment your hot beverage. Our recipe has changed a little recently, as my Mother, Ruby, makes the most delicious rusks J I thought it would only be fair for me to share the recipe with Vuyani Safari Lodge and our guests. Many of our Guests have asked us what these dried biscuits are – so here is a little history on the Rusk.

What are Rusks?

Rusks is the anglicized term for (Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as way of preserving bread, especially when travelling long distances without refrigeration. Rusks are typically dunked in coffee or tea before being eaten.

Rusks are essentially double-baked bread dough. Round balls of dough are closely packed in pans and baked like bread, after which long chunks are cut or broken off and slowly rebaked to a dry consistency. In addition to plain and buttermilk flavours, aniseed, whole-wheat, condensed milk, muesli, and lemon poppy seed variations are also available.

The recipe which I have given here is a VERY simple and easy way to make delicious rusks in an hour.

Ruby’s Safari Snacks

1kg Self Raising Flour

1 Teaspoon Salt

2 Cups Sugar (White or Brown)

2 Cups crushed All Bran Flakes or Cornflakes (Breakfast Cereal)

You may add any Seeds or Nuts to the mixture ie: Almonds, Pecan Nuts, Sunflower Seeds, Sesame Seeds, Pumpkin Seeds. Also dried Berries are lovely like Goji Berries, Cranberries or Dried Apple.

500g Melted Butter

1 Cup Sour Milk (** Handy Tip** If you don’t have Sour Milk you can add a Tablespoon White Vinegar to a cup of Milk**)

Mix all of the ingredients together and place it on a baking tray.

Bake at 180 Degrees Celsius for 45 Minutes

Cut the Rusks into fingers when they are still warm and dry them in the oven.

 

Great tasting rusks, and we all know Mom’s food is best.

When I think back to when I started at Vuyani in 2012, so many things have changed, and are still changing on a daily basis. Craig is most definitely one of the most creative people I have had the pleasure to work with throughout my career in the Lodge industry. I have learnt to look at the finer details not with a magnifying glass but a microscope – he has taught me “It’s all about detail and standards”

Craig has done it again! Along with the team the boma has had a bit of a “Makeover” the space is now so much bigger and the guys have put lights in certain spots to add to the feel. Chefs Kalmay and Vusi have been treated to a brand new “Braai Grid” that Hannes built and also a space to place coals to keep the pots warm, not to mention the “Spotlight” that illuminates the buffet table – it looks amazing.

We also now have a very chic sign to welcome our Guests at the entrance of the lodge. This is spectacularly irradiated at night to give it that Vuyani touch.

The lodge has been constantly changing since my arrival and I am sure it will continue to do so. It has that certain something that I have become to know as “Carnaby Magic”

 

Under strict guidance from Chef Kalmay – Craig, Andries and Krest are starting the foundation for our new Veggie patch! How exciting 🙂 Kalmay is planning in the long run to self-sustain the lodge with specifics like Lettuce, Herbs, Chives and Spring Onion.

 

 

 

 

 

 

 

 

I was standing with the guys earlier on today and listening to their theories on how to keep the Monkeys out! This proves to be a challenge – but I am sure we will make a plan by the Spring time.

 

Keep watching this space to see how our Veggie Patch unfolds.

 

The Chefs here at the lodge are always presenting mouthwatering dishes – some of these are recipes passed on from Kitchen to Kitchen and Lodge to Lodge. This particular Salad was introduced a while ago when Janus was still with us here at Vuyani. It is simply delicious and there have been numerous enquires about it. So please try it out and let us know what you think.

Ingredients

1 head raw chopped Broccoli

½ head chopped Red Onion

50g cooked & chopped Crispy Bacon

50g Almond Flakes

½ Red Pepper (chopped)

125ml Mayonnaise

Method

Mix all ingredients together.

Chill in fridge and serve.

Enjoy your salad.