Another photo by Richard Millar Photography - Cheetah Cub

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

Another photo by Richard Millar Photography - Rhinos

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

Another photo by Richard Millar Photography - Secretary Bird

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

Another photo by Richard Millar Photography - Lion in a Tree

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

Another photo by Richard Millar Photography - Cheetah

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

Another photo by Richard Millar Photography - Black Wildebeest

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

Another photo by Richard Millar Photography - Warthogs

See more of Richard's photos here:

Richard Millar Photography

Another photo by Richard Millar Photography - Lions playing

See more of Richard's photos here:

Richard Millar Photography

Another photo by Richard Millar Photography - Giraffe Sunset

See more of Richard's photos here:

Richard Millar Photography

Another photo by Richard Millar Photography - Black Wildebeest Sunset

See more of Richard's photos here:

Richard Millar Photography

Another photo by Richard Millar Photography - Lion pounce!

See more of Richard's photos here:

Richard Millar Photography

Another photo by Richard Millar Photography - Elephant

See more of Richard's photos here:

Richard Millar Photography

Another photo by Richard Millar Photography - Sunset

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

From our guest book

From our guest book

Another photo by Richard Millar Photography - Lions

See more of Richard's photos here:

Richard Millar Photography

Happy St Patricks Day!

Zeus and Team Idwala wishes all Irish Idwala fans a Happy St Patrick's Day!

Join Team Idwala!

Team Idwala is in search of a junior chef/lodge co-ordinator. If you think you have what it takes to be part of our small, dynamic team then send your CV to reservations@idwalalodge.com

Another photo by Richard Millar Photography - Elephant Tusk

See more of Richard's photos here:

Richard Millar Photography

Sweet onion and blue cheese tart

Sweet onion and blue cheese tart

300g puff pastry

2 handfuls baby onions

100ml olive oil

2 sprigs thyme

½ head garlic lightly crushed (or two teaspoons crushed garlic)

100g butter

60ml sugar

Equal quantities blue cheese and cream cheese to serve

Pre heat oven to 180. Place the onions onto a baking tray lined with foil. Drizzle with olive oil. Top with thyme, garlic and season. Place another layer on top and seal tightly. Cook for 20-30 minutes until almost soft. Peel the onions once they are cooler.

In a pan, melt the butter and add the onions and sugar, caramelize until lightly browned.

Roll out pastry to a 5cm thickness and cut into a shape (square or round). Place onions on top of the pastry, leaving a rim around the edges. Top with thyme.

Bake until well risen for 15-20 minutes. Serve hot with a spoonful of the blue cheese/cream cheese mix.

Fred in the wind - Richard Millar Photography

See more of Richard's photos here:

Richard Millar Photography

From our guest book

Another photo by Richard Millar Photography - Baby Elephant Drinking

Richard takes amazing photos of wildlife at Idwala Game Lodge

View more of his work - Richard Millar Photography

Idwala Panacotta

Idwala Panacotta

7g gelatine

60ml cold milk

540ml cream

60g icing sugar

½ tsp caramel essence

Grease with butter, 6 moulds. Place the gelatine and cold milk in a small bowl and let this mixture sit for 5-10 minutes. Combine the cream and icing sugar in a saucepan and bring it to a boil, stirring to dissolve the icing sugar. Once the cream is very hot remove from the heat and stir in the gelatine and caramel. Stir until the gelatine is completely dissolved. If necessary, return the saucepan to a very low heat and stir to dissolve the particles.

Pour the cream into the prepared moulds and place in the refrigerator to chill for 4 hours or until set.

To unmould: dip the moulds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh fruit and fruit coulis.

Another photo by Richard Millar Photography - Elephant

See more of Richard's photos here:

Richard Millar Photography

From our guest book

Camembert Parcels with Berry Coulis

Camembert Parcels with Berry Coulis

¼ wheel camembert per serving

Phyllo pastry

Melted butter

Cut the camembert wheel into wedges and slice each wedge in half lengthways. Cut strips of pastry and brush with melted butter.

Fold into triangle shapes and deep fry until golden brown.

Serve with berry coulis and green leaves (i.e. lettuce or rocket).

Another photo by Richard Millar Photography - Dramatic Sky & Zebra

See more of Richard's photos here:

Richard Millar Photography

Valentine's Day: Steak with Pink Peppercorn, Rosemary and Lemon Butter

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Valentine's Day: Steak with Pink Peppercorn, Rosemary and Lemon Butter

2 well-matured rump or sirloin steaks

2 T (30 ml) olive oil

salt and milled black pepper

For the flavoured butter:

4 T (60 ml) softened butter

12 fresh rosemary needles

1½ tsp (7.5 ml) pink peppercorns

1½ tsp (7.5 ml) finely grated fresh lemon zest

First make the butter. Put a few chips of ice on a small plate, and place it in the freezer. Finely chop or snip the rosemary needles and gently crush the peppercorns using a mortar and pestle, or a rolling pin. Don't pound them too hard, or they'll turn to a paste.

Stir the rosemary, crushed peppercorns and fresh lemon zest into the butter, and mix well. Season, to taste, with salt and black pepper. Take the plate with the ice out of the freezer and push the ice chips to one side. Place the heart-shaped cutter on the plate, and fill with the flavoured butter. Smooth the top and place back in the freezer for 10 minutes, or until firm.

Push the heart-shaped butter pat out of the mould and set to one side of the plate. Repeat the process to make a second heart-shaped butter piece. Reserve the remaining butter.

Heat the oil in a frying pan over a high heat. When the oil is very hot, and shimmering, add the steaks and cook on one side until nicely browned and caramelised (see my notes, above). Flip the steaks over. Add any remaining flavoured butter to the pan, and, using a spoon, baste the steaks every twenty seconds. When 

the steaks are done to your liking, remove them from the pan and place on a plate to rest for 4-5 minutes.

Slide the steaks onto plates and top each one with a pat of flavoured butter. Serve immediately with green salad and a baked potato.

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.