“Down here in not so sunny Garonga we have been blessed with rains. First of all though many congratulations to Martijn and Annelies for cracking the bottle, tying the knot at a splendid wedding here!The veldt is looking really lush and green now after having had 236mm since the season began in October. Plenty of thunder and lightning storms which also blew our PC’s. To be honest recently we have had hardly any sun for about 2 weeks or so. But it is now back, so don’t start unpacking yet. The game viewing has been haphazard with some really splendid moments, and some frustrating with the bush being so thick. The reserve took off 15 Ellies and relocated them in a new reserve just north of Pretoria. They are well settled in by now, and the others that remain have resumed normality as it is an extremely stressful time for them during the operation which worked very smoothly thanks to Ross (reserve warden) and his wife, Auds (research ecologist; should also be reserve psychologist!). We have purchased a rhino cow, hopefully pregnant, and the new 4 lions we swapped have all settled in well. For further information on Garonga, please contact Illona, our South Africa specialist on 01285 650 011.
*Garonga Recipe* French toast with crispy bacon and brie cheese drizzled with honey for a single serving. 3 slices bread 3 rashers bacon Single wedge brie cheese 2 large free range eggs Zest of lemon Zest of orange Honey Oil Cut out the centre of the bread with a round shape cutter (optional.) Beat the eggs lightly while adding the orange and lemon zest. Heat some of the oil in a saucepan and fry the bacon until crispy and set aside. Heat the rest of the oil and when hot dip the bread into the lemon and orange beaten egg and fry off. When the bread is slightly golden brown in color remove from heat layer the egg bread, bacon and brie cheese. Drip a drop of honey on top for the final touch and enjoy! “Let food be your medicine, and medicine be your food” Hippocrates
*An excerpt from the Garonga Diary in November*