Newsletter

February 2005

IN THIS ISSUE:

  • Breaking News
  • Lodge Updates
  • Recipe Of The Month

BREAKING NEWS

CC AFRICA COOKS!
We’re delighted to announce the publication of our unique cookbook: A Kitchen Safari: Stories and Recipes from the African Wilderness. It is an enchanting, heartwarming encounter with the characters, chefs and cuisine from our safari camps and lodges throughout Africa. Not just a cookbook, it contains uproarious anecdotes of bush banquets scuppered by hyenas pilfering dinner from the fire, of vegetable gardeners called Laborious Gherkin, of keeping a herd of elephants at bay with a pot and ladle…of myriad mishaps and misadventures that are commonplace in a wilderness reserve.

A review from Russel Friedman Books: “This mouth-watering new cookbook is beautifully illustrated with fabulous scenic and wildlife photography, and brings to life the food and the safari experience. Featuring Pan African cuisine from the food fundis at CC Africa lodges, the recipes are exotic yet homely, ranging from Pumpkin Soup to Eastern Cape Roosterkoek, and Turkey with pine nuts and sultanas.

Should you wish to purchase this book, click here.

CC AFRICA STARS IN WORLD RANKINGS
CC Africa lodges and camps featured prominently in the 11th annual UK and USA Condé Nast Traveller Gold Lists, and were also highly rated in Travel + Leisure’s 2005 Top 500 – the ultimate guide to the world’s best hotels, resorts, lodges and safari camps:

· Kichwa Tembo Tented Camp (Kenya) was rated by Travel + Leisure as the No. 1 Safari Camp in Kenya. This much-loved camp was also highly rated in Condé Nast Traveller’s 2005 Gold List.

· CC Africa’s Ngala, Phinda and Londolozi Private Game Reserves in South Africa, and Ngorongoro Crater Lodge in Tanzania were all highly rated in the USA Condé Nast Traveller 2005 Gold List. The UK Condé Nast Traveller Gold List included Kwandwe Private Game Reserve (Eastern Cape, South Africa) among their top choices.

· Travel + Leisure also recognised Londolozi and Phinda Private Game Reserves and Ngorongoro Crater Lodge as premier lodges tailormade for their discerning readership.

 




LODGE UPDATES

SOUTHERN SPOTLIGHT

Journeying to new heights: In May 2003, CC Africa ranger at Bongani Mountain Lodge (South Africa) Sibusiso Vilane became the first black person to climb Mt Everest. Following this remarkable achievement, he has increasingly felt the need to inspire the children of the next generation. He has therefore decided to climb Everest again in May 2005 to raise funds for three charities – Africa Foundation, the Birth to Twenty Research Project and the SOS Swaziland Orphanage Village. He will attempt to summit from the North Side, statistically the more difficult and less successful route and will be climbing with world-famous explorer Sir Ranulph Fiennes. When asked why he is returning, Sibusiso said: “Last time was to show the world that black people can do anything, if given the opportunity. This time it’s for charity!

The new exclusive-use Phinda Zuka Lodge opened to international acclaim last month and has been delighting guests with wonderful wildlife sightings. Phinda rangers Lisa Shawe and Chris Nguni had the following to say: “2005 has started off on a fantastic note with some awesome sightings of all the new life that is typical for this time of the year. Impala young are plenty, and every day promises a Wildebeest calf newly born. Zebra, clumsy little Warthog piglets dashing in and out of burrows, not to mention some of the cats. Cheetah and cubs are sighted daily on the open plains of Zuka, and two of our Lionesses from the pride in the South have had cubs.” For more exciting wildlife encounters at CC Africa camps, click here.

CC Africa Expeditions: (Africa Under Canvas Guided Safaris) We have recently upgraded our entire Botswana Expedition’s fleet with seven new vehicles. CC Africa Expeditions travel to the most beautiful wilderness regions of Botswana, Namibia and Victoria Falls, and are limited to seven passengers per vehicle, guaranteeing that each of our guests has a window seat and an uninterrupted view throughout their safari. The vehicles are spacious, comfortable and designed to maximise wildlife viewing and photographic opportunities.

EAST AFRICA NEWS

The annual Great Migration of millions of wildebeest and zebra has reached the Ngorongoro Conservation Area. Rangers at Ngorongoro Crater Lodge noted the following: “We estimate about a million wildebeest are on the way from the main road to the Ndutu Area. Kimuma Plains is where we found big numbers of wildebeest (1 million) and thousands of zebra. There are also thousands of Thomson & Grant gazelle on the plains of the Northern Ngorongoro Conservation Area and southern Serengeti towards Naibi Hills Gate.” For regular Migration updates, click here.

We are thrilled to announce that we are now offering private in-room massages at Ngorongoro Crater Lodge, Lake Manyara Tree Lodge and Klein’s Camp in Tanzania and at Mnemba Island Lodge, just off the east-coast of Zanzibar. A professional massage therapist will offer both head-and-shoulder and full-back massages using wonderful aromatherapy oils. It’s the perfect way to spend a relaxing afternoon overlooking beautiful wilderness vistas before an exciting afternoon/evening game drive.

The exclusive Bateleur Camp at Kichwa Tembo (Kenya) boasts a brand new guest area tent overlooking the Masai Mara plains. We have also completely replaced 10 tents at Kichwa Tembo Tented Camp, ensuring a crisp, clean and detailed look for the new year.



RECIPE OF THE MONTH

THREE CHEESE BREAD & BUTTER PUDDING
From the kitchen of Bongani Mountain Lodge (South Africa)

  • 1 day old baguette
  • 100g soft butter
  • 180g parmesan – grated
  • 180g strong white cheddar – grated
  • 1.5 litres milk
  • 10 eggs
  • 10ml salt
  • 5ml ground black pepper
  • 2 pinches ground nutmeg
  • 200g mozzarella – grated

Cut the bread into 1cm thick slices, and butter both sides. Place these in a large, buttered ovenproof dish. Sprinkle with half the parmesan and all the cheddar. Mix together the milk, eggs, salt, pepper and nutmeg. Pour this mixture over the bread. Sprinkle with remaining parmesan and finally the mozzarella. Bake in a preheated 180°C oven for 40 minutes. The pudding will be well risen and nicely browned. Serve immediately before pudding ‘falls’. Delicious with all roasted meats and a tossed green salad.

Serves 8–10

 

Until next time,

The Africa Safari Co. Team
(all information courtesy of the CCAfrica Sales Team)


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