Cheetah Photos by Richard

Richard caught mommy cheetah in action as she began her hunt

This little guy is checking out the world from his post, wind in his hair, happy as can be

The cheetah v The zebra

Going Green at Idwala

Our lion cubs

This stunning image was taken by our new Ranger. Richard Millar is a talented photographer, a knowledgeable guide and a friendly new member of the team. 

We'll be posting many of his photos but you can also view more on Facebook Page and his Website

Meet the Lodge Manager - Nicole

Nicole was appointed Lodge Manager at Idwala Game Lodge at the very beginning of 2011. She joined Idwala Game Lodge in 2009 as Assistant Manager and Relief Game Ranger. Nicole has grown into her role at the lodge and she is a true leader of the team. Read more about Nicole....

When I was about 13 or 14 years old, I went on a game drive with my parents. From th moment I climbed onto the game viewer I was already thinking "I want to do this when I'm older". The years went by, and the time came where I needed to decide on to what to study, I knew I needed to be in the tourism industry. I heard that there was an open day at Damelin College, I went to it, and saw the course for Game Ranging and Lodge Management. Being one of two girls in the class, I realised it would be tough but I would have to work hard to prove myself.

My first guiding job was at a small game reserve 1 and half hours outside Port Elizabeth in the Eastern Cape.  As I was the new ranger there I got all dirty work to do.  There were 5 game viewers which I had to wash on my own nearly everyday.  I was also the only female ranger but don't think I got any sympathy from the guys. I wasn't there for long but I learnt so much.  Practical experience is a much better teacher than sitting in a classroom reading books. As my lecturer taught us, "Animals do not read books."

Ii moved onto a much larger reserve 2 hours away from my home in P.E.  It was in the Little Karroo and hadn't opened yet. I arrived there a  month before it was due to open to the public. 

I gained a lot of experience there.  The animals were good teachers and it was truly a magnificent reserve.  You will never see a sky like you do in the Karroo.  We were literally in the middle of no where.  There was  not any light pollution, no highway sounds, no telephone lines to break the skyline.  It was peaceful and our own little world that was 15 000 hectares.

I heard about the position opening at Idwala and here I could combine my love for game ranging with a career in the lodge. One of my favorite things is to wake up for work in the morning and hear the roaring of one of our lions.  Its a special sound and makes me love being a ranger even more.

While I am writing this I'm having a cup of coffee, sitting on the stoep, listening to birds singing and somewhere not too far away, I can hear one of our male lions vocalizing

Nicole takes stunning photos which we have used on many of the Idwala blog posts. Outgoing and friendly, Nicole is comfortable around guests and staff. She is always willing to get involved, learn something new and find out more about the animals. Recently, she has begun training in the kitchen and makes some delicious food which is more than good enough to serve to our guests. Having the watchful eye of Yolinda does make a big difference!

Nicole remains the relief ranger at Idwala and gets to enjoy the animals on the reserve. She can come back with many stories to tell guests while she is not guiding. Her passion for the bush and love of the outdoors is an important part of her job. 

Idwala wishes Nicole luck in her new role and we look forward to where she can take the lodge!

Idwala's traditional Bobotie

Bobotie is a popular South African dish prepared in the Cape Malay style. 

 

1 kg beef mince

1 onion, finely chopped

50g butter

5ml turmeric

15ml curry powder

2 slices of bread with crusts removed

125ml milk

1 green apple, grated

1 carrot, grated

15ml vinegar

30ml apricot jam

60ml fruit chutney

5ml garlic

3 bay leaves

Topping

1 egg

125ml milk

In a heavy based pan, melt the butter and fry the onions until soft. Add the mince and stir regularly until brown and crumbly. Add turmeric and curry powder and fry with the mince.

Allow the bread to soak in the milk until it becomes soggy. Mix together the apple, carrot, vinegar, jam, chutney and garlic. Add the bread and the mixture to the mince. Return to the heat, add the bay leaves and allow to cook for 20 minutes. 

Mix the egg and milk together. Transfer the bobotie meat to a oven-proof dish. Pour the egg and milk mixture over the meat and bake in a pre-heated oven for 30minutes or until the topping is set.

Yellow rice – cook rice as normal, but add 5ml turmeric for colour.

Optional – just before serving, mix in toasted crushed almonds for texture and flavour

On a side dish serve sambals – coconut, chutney and banana slices. 

Enjoy!

Traditionally bobotie is served with yellow rice but that's optional. Enjoy with a chilled glass of white wine.