This is where my career as a guide began and where my passion for photography grew. We spent most of the six months out in the bush – learning to track game, and animal behaviour, how to shoot a rifle and identify the vast amount of organisms found in the area. We were also able to visit the Malilangwe Reserve in Zimbabwe (Singita Pamushana Lodge) and trail the elusive black rhino as well as visiting the N’wanetsi concession in the Kruger National Park in South Africa. These three concessions were all so different and so we became familiar with  many different types of vegetation, birdlife, and wildlife that occur in Southern Africa.

Once I was equipped with the skills that were instilled in me during my training, I was placed up at Singita Kruger National Park working as a Field Guide in the N’wanetsi concession.  This would be my home for the next three years. It was an incredible place with high concentrations of lion, breathtaking scenery and a wealth of diversity, all within fifteen thousand hectares of wilderness.

With four years of guiding under my belt, this year I have the opportunity to revisit my old stomping ground at Singita Kruger National Park, as well as all of the other Singita properties situated in South Africa, Zimbabwe and Tanzania. I hope to continue learning throughout the year, and share the newfound knowledge gained. I also hope to document my time spent in these incredible locations and all the beautiful and amazing sightings I am exposed to. Follow me as I share with you the unique character, amazing wildlife and incredible people that make Singita the place it is.

(Singita Kruger National Park – photograph by James Suter)

(Singita Sabi Sand – photograph by James Suter)

(Singita Grumeti Reserves – photograph by James Suter)

This year we are honoured to be included in the Robb Report 100 Resorts – both of Singita’s properties in the Kruger National Park feature on the list and all of the lodges and camps at Singita Grumeti Reserves.  Scroll through the photos below and celebrate with us.

The Robb Report 100 Resorts: Africa & The Middle East

Singita Lebombo Lodge – Kruger National Park, South Africa

Singita Sweni Lodge – Kruger National Park, South Africa

Singita Sasakwa Lodge – Grumeti Reserves, Tanzania

Singita Sabora Tented Camp – Grumeti Reserves, Tanzania

Singita Faru Faru Lodge – Grumeti Reserves, Tanzania

Singita Explore Mobile Tented Camp – Grumeti Reserves, Tanzania

(This blog article features Singita’s new photography which we are launching this week – watch this space.)

We asked Marianda Venter, Lodge Manager at Singita Boulders, to take a few minutes to compile some handy tips for packing for an African safari.  Hope you find these tips helpful.

Packing for any trip, whether it’s a weekend getaway or a week-long trip, isn’t the most relaxing way to spend your afternoons and evenings prior to your departure. The stress of forgetting something important or packing too much is always in the back of your mind.

But packing for your Singita Boulders’ safari should be an exciting experience and remember, don’t get carried away; stick to the essentials.  We offer laundry service daily so keep that in mind when packing.

If you want to free up a little space in your luggage, it may be helpful to know that we supply the following:

Mosquito repellent and mosquito wipes
International adaptors
Torches/flash lights
We have 5 pairs of binoculars for our guests to use

So what are the essentials?

A camera

Whether  you are an amateur or a professional, make sure you bring a camera to capture the magical moments on safari.  Along with your camera, also include your charger and/or batteries.  We have international adaptors in the rooms and 220 volt plugs to charge in the game drive vehicles. We can also assist with burning photos on to disks but an extra memory card is always handy.  If you have additional tri-pods and lenses, bring those along too as there is often an opportunity to capture an unusual moment in the bush.

What to wear

It’s advisable to pack closed-toe shoes and neutral clothing.  During your morning and afternoon game drives, you’ll stop for a break or your guide might show you something on foot and so it’s often practical to be wearing comfortable, closed footwear.  Definitely pack cool and light sandals and flip flops for wearing around the lodge.  Out on a game drive or bush walk, wearing neutral clothing is essential for blending into the natural environment.   Oh and don’t forget your hat – or make sure to purchase one from the Singita Boutique.

Weather is often unpredictable and it is always good to be prepared for either extreme – hot or cold.  So pack a few layers in lightweight but also warmer fabrics.

Again, back at the lodge some guests prefer freshening up before meals and others come through directly from the drive.  What ever you feel comfortable wearing for meals and lounging around the lodge and pool areas, make sure it’s packed;  we have no specifications.

Sunscreen and sunglasses

These are an absolute must.  We have sunscreen stock available but if you prefer a specific brand we recommend you pop a smaller version in your bag. The African sun can be harsh and daily protection is essential.  You’ll be grateful to have your sunglasses with you throughout the day.

Stay connected

If you need to stay connected, you are more than welcome to bring your mobile and hand-held devices.  We have wireless in all the rooms and public areas and these devices can often be used to download pictures and videos too.  We also have two computers in our library if you need to stay in touch with family or friends.

And don’t forget to contact us if you have any questions about your stay or wonder about any other details at our Singita lodges – enquiries@singita.com

Ever since then James Suter has been living and breathing exhilarating experiences in the wilds of Africa – for many years as a Singita Field Guide, connecting guests to safari in a real and authentic way – allowing them to savour moments in the wilderness, and be transformed by the power of those moments. We are thrilled to introduce James Suter as he brings safari to life in Singita’s upcoming new blog and social media series.  Be inspired by heart-pounding photography, video and stories, as James walks through the bush tracking wildlife, and rambles along rugged terrain in a Land Rover tapping into a daily discovery and experience of the Singita reserves and wilderness.

Follow him on Facebook and right here on Singita’s blog.

Chef Skills Developer at the Singita School of Cooking, Oriel Mbowane, himself previously a Sous Chef at Singita Sweni, was actively involved in the Graduation activities and is pleased with the student successes achieved at the school.

What distinguishes this school from similar training institutions, is the opportunity it offers for trainee chefs to practise their craft in the kitchens of Singita’s award-winning lodges. Students during the programme were supported by professional chefs employed at Singita who voluntarily shared their culinary and service expertise with the young talent.

Caroline Burke, General Manager Singita Kruger National Park says: ‘In remote, rural areas equipping even one person with a good job and sound prospects, has a burgeoning effect on members of their immediate family, as well as the broader community. Besides providing a much-needed income, these young people also provide inspiration, energy and leadership to their peers in under-developed areas’.

The school is a living example of Singita’s inspiring approach to ‘giving back’ at each of its 10 different lodges in four destinations in Africa, and of its modern conservation model that recognizes the need for a finely tuned relationship between wildlife, tourism and local communities.

We’re looking forward to the next intake of students – the fifth intake at the school – to commence their training as budding chefs this month.  Follow this space.

Further information on how you can become involved in this exciting community development programme can also be obtained from Pam Richardson, the Singita’s Group HR and Community Development Manager:  Pam.r@singita.com.

If you have ever started the day at Singita Sasakwa Lodge with their famed breakfast spread then you will remember the delectable homemade pastries…including Sasakwa’s breakfast seed bars.  That’s Justina Munuo in our photo above displaying mouthwatering morning fare.

This is a recipe that you will want to tuck into your most-loved recipe file and pass from generation to generation.

224g flour (1 cup)

256g sugar (1 cup + 2 Tablespoons)

128g coconut (1/2 cup)

128g oats (1/2 cup)

56g Rice Crispies (4 Tablespoons)

120g honey (1/2 cup)

200g butter (7 oz or almost a cup)

8g bicarbonate of soda (1/2 Tablespoon or 1 1/2 tsp)

50g condensed milk (1/4 cup)

20g sesame seeds (1 1/2 Tablespoons or 4 tsp)

20g poppy seeds (1 1/2 Tablespoons or 4 tsp)

20g chopped almonds (1 1/2 Tablespoons or 4 tsp)

20g sunflower seeds (1 1/2 Tablespoons or 4 tsp)

20g pumpkin seeds (1 1/2 Tablespoons or 4 tsp)

Not for the faint of heart – so close your eyes and fold in the condensed milk and butter – then enjoy these purely delicious squares!

Instructions – melt the honey and butter.  Mix all the other ingredients together and then add the melted butter and honey mix.  Mix well and place into a baking tray, pack down well, and bake for 30 minutes at 170 degrees Celcius.  Cut into squares while still warm.

http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

The above link is a helpful baking resource for calculating conversions from grams to cups.

We asked Alison to share some of the equestrian highlights of the year that has just passed.

We kicked off the safari season last year in June with our first mobile safaris where we used the newly launched, mobile camp, Singita Explore and then rode on to Faru Faru Lodge. These riding safaris have been a huge success with large numbers of game across the concession and perfect ground conditions lending to faster paced riding.  There is nothing like the thrill of cantering with herds of wildebeest, zebra, topi, thomsons gazelle, eland, giraffe, kongoni and even interacting with elephant, buffalo and lion.

Some of the other incredible sights from horseback were serval, bat eared fox, roan, python, mamba, jackal, hyena, and the list just goes on.

The riding safaris made use of Sasakwa Lodge, Faru Faru Lodge and the new Explore mobile camp.   The different sites of Singita Explore enable us to use unique locations in conjunction with Singita Faru Faru Lodge allowing for up to an eight night safari; riding in different areas each day.

The joy is that we are flexible to be able to create a riding-safari itinerary that suits individual needs not forgetting that we can also cater to non-riders and riders who only wish to ride part of each day.

Guests are falling in love with the new Singita Explore Mobile Tented Camp because it offers a new level of camping luxury while out on the grass plains of East Africa.  Believe it or not, but the horses also enjoy the adventure of sleeping under the stars while at the camp.  Guides and grooms are vigilant through the night to ensure that the horses are not disturbed by passing predators.

The last ride of our final safaris last year was truly memorable as we were watching giraffe walking from the bushes into an open area. They kept appearing and soon grew to a journey of 50 strong. They then let us approach and canter alongside them for a long distance over short grass and between trees. Cantering close to these elegant creatures is one of the most memorable things that can be done and is always a possibility here at Singita Grumeti Reserves.

For further information about horseriding safaris offered at Singita Grumeti Reserves, read more on our website- or contact Singita Reservations or your trusted Travel Agent or Tour Operator.

Singita Sweni Lodge lends itself perfectly to a family safari.  One of Singita’s ten unique experiences in Africa, Singita Sweni is located in the largest private concession in the Kruger National Park and poised in an ideal position overlooking the Sweni River – where often up to 80 hippos settle themselves in the water right in front of the lodge. The game-rich concession is situated in the far eastern part of the Kruger National Park, which is arguably “the world’s most famous wildlife destination”.

At Singita Sweni Lodge families can enjoy the run of the lodge on an exclusive-use basis to accommodate up to 12 guests in six sumptuous suites.  There are no set schedules or restrictions, so families can slow down in nature together – swop safari stories under the stars, join the lodge staff choir in a traditional dance around the camp fire, or revel in the thrill of a guided bush walk with a Field Guide and Tracker.

The chance to interact with the local community can provide the opportunity to embrace a new perspective – and even transform lives in more ways than one.  One of Singita’s many conservation and community projects is the nearby Singita School of Cooking and a visit to meet these young student cooks takes guests and their children on a wondrous voyage of cultural discovery – where guests can taste local dishes and gain a glimpse into everyday life in the bush.

For more information about a family stay at Singita Sweni Lodge visit, Singita’s website.

The long-awaited graduation day at the Singita School of Cooking is now just around the corner.  After an arduous 18-month-long-programme, 6 students are currently completing assignments and going through the assessment process in order to qualify.  Excitement for graduation at the end of March, is mounting.

The team at Singita Kruger National Park is already starting to prepare for the next programme – in the next 2 weeks Oriel Mbowane (Singita Kruger National Park Chef Skills Developer) will be finalising details with the educational assessors.  April is the planned start date for the new intake and we are delighted that this will be the 5th intake of students at the cooking school since its inception in 2007.

Scroll through the photos and some of the memories from the year – well done to students, Oriel Mbowane, and visiting chefs.  It has been a great year.

For more information about the programme at the Singita School of Cooking, take a look at Singita’s website or feel free to contact us for a brochure or further details – SLReceptionmanager@singita.com (General Manager at Singita Kruger National Park).

On a day when love and care are celebrated across the globe, we thought we would share a few photographs that portray what is on our minds and hearts this year as we fiercely continue to protect and promote the bio-diversity of the land in our care.

In days gone by, unspoilt wilderness on earth was found in abundance – but today it is rare, vulnerable and fragile and thus we at Singita work actively on a multitude of projects to protect these rapidly diminishing areas.  Singita is the custodian of over 500,000 acres of some of the most spectacular and diverse habitat in Africa.  It is our intention to protect and maintain this land and its wildlife in their original state.

Furthermore we assist the people who live on the outskirts of the Reserves to understand the intrinsic value of these pristine areas and experience the benefits of preserving the land.  This is facilitated through partnerships with our neighboring rural populations on specific initiatives that produce tangible results.

(Photographs of wildlife by Singita guest – Araquem Alcantara)

Singita employs 1,100 people to care for our special Singita guests and over 500,000 acres of wilderness spread across four beautiful regions within Africa – in addition to retaining some of the continent’s best experts on ecological matters.

Ten different lodge and camp experiences in four iconic destinations in Africa, make up the Singita portfolio.  Due to its low impact, high–value approach, Singita provides the opportunity to experience diminishing, fragile wilderness areas in near exclusivity.  Travelers can rest assured that their presence will be instrumental in enhancing the wellbeing of the area – and for future generations.

We couldn’t deliver the guest experience that we deliver without the exceptional people in our team.

So as each guest soaks in the splendour of the surrounding landscape, rich with wildlife at any of our lodges, we hope they will catch a glimpse of what we love, and the passion we have, to protect the people, landscapes and wildlife that we care about.  Follow the Singita blog to stay in tune with the community and conservation projects that we manage; also product updates and special offerings.

And Happy Valentine’s Day…

What Singita Field Guides encounter every day.  Account by Dylan Brandt at Singita Sabi Sand.  For more exciting encounters follow our Guides’ Diaries posted on Singita’s website every month.

Mapogo male lions following the Ximungwe pride of 4 youngsters and 4 females.

The Marthly male leopard. A massive male leopard that controls a large portion, north of the Sand River.  Lovely pose as he looks over the tall grass at impala in the distance.

Ravenscourt female after feeding from a young nyala kill.

This image is again of the Ravenscourt female, looking and sniffing curious smells under a large fallen Marula tree in a river bed.

The Ravenscourt female leopard – catching her in mid-yawn.

Wild dog pack running through the Sand River in a hurried attempt to cross, avoiding any crocodiles that might be close by.

Follow regional wildlife reports from our Field Guides, posted monthly on Singita’s website.

(Peter is standing with the bow.)

Peter Andrew was born in 1979 in Fort Ikoma village on the outskirts of Singita Grumeti Reserves. Peter’s mother died when he was 16 years old; his Dad remarried and thus Peter was forced to leave his home and village to fend for himself.  At the time he had no options for employment but poaching. He learnt hunting and tracking skills from a man much older than him, named Matere Muita, a father figure who taught him everything he needed to know about the skills of the hunt. They hunted together on foot day and night to harvest bush meat, tusks from elephants and skins from Colobus monkeys.  Peter remembers that they took pride in never being caught – “You were not a skilled poacher if a Wildlife Officer caught you”.

However everything turned a corner in 2003 when Peter learnt that a good-hearted man named Mr. Harris, was offering jobs to poachers in neighbouring villages.  This was Peter’s chance to change his life and earn an honest wage without fear of being locked in jail or eaten by lion. So Peter started work at Singita Sasakwa Lodge as a temporary employee helping with construction. He was interested in cooking and in 2004 took the opportunity to become the staff cook at Singita Sabora Tented Camp. He excelled in this position and developed quickly, so much so that in 2005 Peter became a Commis Chef at Singita Sabora and then further moved to Singita Faru Faru in 2011 as a full-time Pastry Chef where he currently works.

Stories like that of Peter Andrew continue to provide encouragement for the investment made by Singita in valuable conservation efforts.

With  over 500 000 acres of land under management, Singita offers luxury safari, tourism opportunities whilst pursuing a  core vision: the protection of vast wilderness areas that are home to magnificent wildlife populations and sensitive landscapes, for future generations.

Controlling poaching in the area has been a key priority facing Singita Grumeti Reserves since 2002.  This illegal industry threatened the dynamics and  balance of the eco-system and undermined the potential of the commercial tourism venture, required to ensure the long-term sustainability of the area.  With the establishment of an effective anti-poaching unit consiting of 120 game scouts and thanks to the support of the Tanzanian Wildlife Division, Singita Grumeti Reserves has to date been able to achieve an increase of game populations by up to 600% in some species.  Now Singita Grumeti employs close to 600 members of staff (a large proportion from local villages) in its effort to conserve the enormous tract of land in its care, and to support special Singita-style service to the guests that visit Singita Grumeti Reserves.

To read more about Singita’s community development and conservation projects in four regions around Africa, please take a look at Singita’s website.

Ravenscourt female leopard.

Perfectly posed – the Ravenscourt female leopard.

Relaxed state of mind – Mapogo male.

Two of the Othawa pride females – in good company.

For regular wildlife updates, don’t forget to refer to our monthly Guides’ Diaries posted on Singita’s website.  Also, if you would like to receive Singita’s blog posts in your email box, subscribe to our blog via email.

All the effort made by the team at Singita Kruger National Park on Mandela Day last year to raise funds to purchase soccer balls for schools in our local community, was made worthwhile at the end of 2011 when a group of 11 Singita staff went into Hluvukani, one of the local communities situated just outside the Kruger National Park’s Orpen Gate, to deliver the balls to the schools.

The soccer balls were handed out at 7 different schools.  At each school a soccer game took place between the staff and the school pupils.  The games and the new balls caused much excitement for both players and spectators.

A great day was had by all and the Singita Kruger National Park staff are looking forward to when we will be taking a similar trip to Welverdiend, another one of the local communities, to complete the delivery of the remainder of the balls.

Singita Kruger National Park would like to thank Adidas SA for assisting us in achieving this special relationship with the community schools, by providing the balls at a specially discounted rate.

(Article contribution by Christen Bennett – Singita Kruger National Park.)

If you missed the story last year about celebrating Mandela Day at Singita Kruger National Park, enjoy the blog post here.

Warmer weather goes hand in hand with lighter styled food at Singita Boulders Lodge this season, such as salads and chilled soups.

Utilizing the wonderful fresh produce from our new herb garden, we have tossed some vegetables together to make a delightful creation:

Easy root vegetable recipe

1 bunch beetroot

1 bunch parsnip

1 punnet baby carrots

1 sweet potato sliced

Basil pesto for dressing

Goat’s cheese (optional)

Rocket leaves

Trim the roots and leaves off the vegetables, keeping the skin on for extra nutritional value.
Dress the vegetables with olive oil, pepper and salt.  Roast the vegetables for 8-10 minutes at 180°C
Deep fry the sweet potato chips until crispy while vegetables are roasting.
Arrange the vegetables on a plate, dress with basil pesto and garnish with sweet potato crisps, leaves and goat’s cheese

Chef’s tip – by Loraine Pienaar:  Roast the different kinds of vegetables separately because cooking times may vary and the beetroot will colour the rest of the vegetables.

As summer and the rainy season arrive, it is sometimes difficult to know what to pack for safari. The most important rule regarding clothing is that it must be practical and comfortable. Temperatures can fluctuate from 50° F (10°C) to 100° F (38°C) +, in a few hours.  Summer mornings are generally cooler and as the day progresses and the sun rises higher in the sky, the temperatures rise. The temperature will gradually diminish as the sun goes down again. Keep in mind that the rainy season is on its way and early morning and afternoon thunder showers can be expected.

Keeping that in mind, we have some suggestions as to what to wear and pack for your trip to Singita Sabi Sand. Packing light layers will help you adjust to any climatic conditions, as you simply remove layers as the temperature rises. All the rooms have fleece ponchos available which are warm and comfortable – just in case you want to cut that morning chill while on early game drives. Safari clothes should be light in colour- both to reflect the sun’s rays, and for blending in with the natural environment.  Avoid dark colours such as brown, black and navy as they absorb the heat.  Try stick to cotton as this fiber breathes, allowing for cooler air to circulate, thus keeping you cool and comfortable.  It is often the case that safari clothing doubles up as dinner wear, so again a few layers and some neutral items that can be mixed and matched will serve you well.  A good rain jacket is recommended.  However, rain proof ponchos are also provided on the game drive vehicles.

An absolute essential item that you should have with you is a hat for shade from the African sun.  Preferably something with a broad rim as to maximise the shade over your neck and face.  Sun block is extremely important and should be applied before the morning and afternoon drives. Closed comfortable footwear is recommended for game drives as you might leave the vehicle for a break or go for a short walk away from the vehicle to view something.  Closed shoes also protect your feet and ankles from pesky mosquito bites.

Five “must-bring” items that Johan recommends for your trip – an absolute must is sturdy luggage; also cargo pants with lots of pockets; you’ll want to swim so bring a bathing suit; sunglasses; and flip flops or sandals are perfect for lounging around the lodge.

We hope that some of these ideas can assist you with having a more comfortable safari experience.  And if you forget something, not to worry, you’ll have lots of fun shopping at Singita’s boutiques.  (For a comprehensive packing list, click here.)

At Singita we try our utmost to use the best South African products that are available to us. The beef we source is from one of Africa’s best beef suppliers who has been producing top quality since 1974.  Along with all of the other local suppliers we have sourced we are only too pleased to showcase the best of South Africa.

In the recipe shown below we use Karan beef, blue cheese from the Cape and butternut from local Belfast farmers.

Ingredients:

4 x 200g per portion Beef fillet

2 x large butternut or pumpkin

20-30 marjoram leaves- picked

250g blue cheese

200g green beans or asparagus

2 TBSP butter

salt and pepper to taste

The vegetables:

Peel and seed the butternut, cutting one butternut into medium-sized pieces.  Place in a tray and season with salt and pepper, oil and some thyme leaves.  Roast for 8-10 min until tender, and then set aside in the refrigerator.

With the second butternut, roast whole in the oven for about 20-30minutes until soft.  If the skin becomes a bit burnt, don’t worry; what we are after is inside.

Cut the cooked butternut in half and discard the seeds.  Scoop out the flesh of the butternut into a blender, add butter and blend.  If the puree is too thick just add some water until you achieve the right consistency.

Crumble the blue cheese into medium-sized pieces.

Cook green beans in boiling water for 1-2 minutes and then run under cold water and keep aside until needed.

For the sauce:

1 liter beef stock (store bought is fine)

500ml red wine

1x large carrot

1x onion

1x leek

1 stick celery

2 cloves garlic

3 sprigs of rosemary

50ml sherry vinegar

2TBS of dark brown sugar

Making the sauce:

Cut onion, celery, carrot and leek into small rough cubes and sauté with 1 tsp of oil till softened, and then add garlic and rosemary

Add sugar and caramelize for depth of flavor (the sugar should just melt and form a light brown color) then de-glaze with sherry vinegar and reduce by about half.

Add red wine and reduce by half.

Add the beef stock and reduce by ¾; it should have a shiny and slightly thick

Putting it all together:

Pre-heat a heavy base pan; season the beef fillet with salt and pepper.

Place about 2TBSP of vegetable oil in the pan and put your beef in the hot pan; don’t move the beef around for about 3-4minutes, it should form a beautiful crust before you turn it.  Once turned, cook for another 3-4 minutes on the other side.

Then place a little bit of blue cheese on top of the beef and place into a 180˚C  oven for 2 minutes.  Take out and let the meat rest for another 2 minutes.  This should give you a perfect medium rare fillet.

To plate, place a bit of the butter puree on the plate (this is were your creativity comes in).  Lightly mix the blue cheese and butternut cubes with the fresh marjoram leaves, and place on top of the puree.

Put the rested beef fillet on the plate and pour over some red wine sauce.

Enjoy!  And warmest wishes for a wonderful 2012.

Spending Christmas in the African wildnerness is something memorable and life-transforming.  One is struck by the utter serenity of the wide open spaces, the vast skies, and the natural rhythm of the fauna and flora.  Traditional details are carefully selected to enhance the quiet moments at Singita, but not clutter the uniqueness of the wild.  Holiday meals are special and designed to create memories that will last a lifetime.

It takes very little time to slip into the unhurried lifestyle that embraces guests at Singita lodges.  What a perfect place to surrender – enjoying the festive season with family and loved ones, as ordinary moments are transformed into indelible memories.

On November 1st, men register at Movember.com with a clean-shave face and then for the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery.

Since its humble beginnings in Melbourne Australia, Movember has grown to become a truly global movement inspiring more than 1.1 million Mo Bros and Mo Sistas to participate, with formal campaigns in Australia, New Zealand, the US, Canada, the UK, Finland, the Netherlands, South Africa, Ireland, Denmark, Norway, Belgium and the Czech Republic. (Information courtesy of www.za.Movember.com.)

Read up on all the latest Moustache Season news and highlights on the official Movember South Africa website.

This November some of the chaps at Singita Kruger National Park have taken up the challenge to support this noble cause, supporting men’s health.  Already sporting some worthy whiskers, take a look at their progress so far.  We’ll keep you updated on the development of some fine moustaches.

Herewith introducing…

Brett  “Cheese Viscous” Appelgryn

Matt  “Scatterbrain” Naude

Dan  “The Dungeon Crawler” Mongwe

Gavin  “The Punisher” Rosenbaum

Hermann  “Snaggletooth” Naude

Ian  “Arsenic” Weerepas

Louis “Loose Balls” Niels

Tharwat  “Slapnuts” Londt

Mac  “Hammer Smash” Maclachln

Nicolaas  “Squash Bowels” Louw

Marlon  “Riot Rattler” du Toit

and last but not least…Wayne  “The Butcher” Leeson

a.k.a the MO-town Boys….taking this challenge seriously.

At 5:30 in the morning you’re collected from your lodge or camp and transfered to the launch site at Singita Grumeti Reserves.  Here you meet your pilot, receive a briefing and watch in eager anticipation as the balloon is inflated.  At dawn, the balloon takes off, rising as the sun is coming up and floating in whichever direction the winds of the morning are moving.

The pilot can precisely control the altitude of the balloon – sometimes at treetop height, sometimes lower, offering a unique perspective and great photographic opportunities of the wildlife below.  At other times the pilot will ascend to 1000 feet or more in order to view the enormity and wonderful panorama of Singita Grumeti Reserves.  From time to time he may put more heat into the balloon with the powerful whisper burners.  In between these burns there is absolute silence…apart from the natural sounds of the Serengeti landscape.

Plan for the flight lasting about an hour, depending on the conditions of the day.  You’re back at camp by 8:30, famished and ready for a lavish breakfast spread…and the start of the day’s activities.  (That might include a nice, long morning nap.)

(Photos by Frank Louw, chef at Singita Sasakwa Lodge.)

Minimum of 4 passengers; the on-site balloon can carry a maximum of 8 passengers.  Balloons carrying 12 and 16 passengers are available with prior notice.

For more information about balloon safaris at Singita Grumeti Reserves, please contact our Reservations department at reservations@singita.com

If you have never spent a night in the African bush with nothing between you and the vast African night sky but a canvas tent, you have to put it on your ‘bucket list’!

Anthropologists are pretty certain that man originated in Africa and I have to believe that this accounts for the spiritual experience often described by first-time visitors to this continent. Africa is etched deeply in the DNA of all of mankind. The best way to experience this is to immerse yourself in the sights, smells, sounds and feel of the night, and what better way to do this than to lie in a comfy bed in a beautiful tent with a gentle breeze blowing.

An evening at Singita Explore starts with a gathering around the fire. Cocktails and campfire talk as you watch the fire throw sparks up into the dark sky, and above you a view of the Milky Way as you have never seen it before. Because there is no surrounding light pollution, each star in this huge galaxy is clearly visible. Satellites drift across the evening sky, distant reminders of the technological world that seems so irrelevant when you contemplate the universe. Nearly 14 billion years old and expanding at hundreds of kilometres per second, around a billion galaxies in the universe and approximately a billion stars per galaxy – the numbers are beyond comprehension. Our sun is just one of those billion x billion stars and our earth is just a tiny speck revolving around that tiny sun. How irrelevant we are and how full we are of our own self-importance!

Nearby a fiery necked nightjar calls its plaintive prayer ‘good Lord – deliver us’.  Far away a hyena whoops to announce that her night patrol has begun.

“Dinner’s ready” shakes you out of your reverie and to the table set just beyond the campfire. Hurricane lamps create a warm glow as you sit down to a simple but beautifully prepared meal. Potato and leek soup with bread freshly baked on the fire, grilled game meat with locally grown, organic vegetables and a good old fashioned malva pudding with cream for dessert.

Coffee is served around the fire and as the embers fade so too does the conversation.

Back to your tent and, in the silence of the camp as you snuggle between the sheets, you become aware of the fact that many of the nocturnal creatures are just beginning their ‘day’.  A spotted eagle owl hoots while the nightjars continue their repetitive call to the Lord. A lone hyena, closer now, whoops gently and sadly and in the distance you can just make out the roar of a territorial male lion announcing his dominance.

As you drift off to sleep you briefly contemplate how strangely familiar it all feels and yet how far away you are from the life you lead. You are hooked – and you’ll be back!

Take a minute to dream about a tented experience at Singita – watch our new video…. Singita Explore Mobile Tented Camp…Grumeti Reserves, Tanzania.

Tonight at Singita Sasakwa Lodge, we’re pulling out all the stops.  Grilling lobster from Dar es Salaam, chilling champagne, and setting up a dance spectacle that is certain to enthrall – all as the sun sets.  It doesn’t get better than this – we’ll let the pictures tell the story.

The Xirombe lion pride – Singita Kruger National Park

Wild dog

Buffalo bull

Xinkelengane female leopard

A remarkable week of game viewing at Singita Kruger this week.  Behind the lens is Singita Guide, Marlon du Toit, who loves every minute of his day introducing the wilderness to guests at Singita Lebombo and Sweni Lodges.

From the desk of Luke Bailes, Singita’s Owner and Chief Executive Officer

The other day I was alerted to just how many awards Singita has won this year. Singita has never flaunted the awards it has received – in fact one of our guiding principles is humility. However it did occur to me that it is entirely due to our supporters and guests that we are being recognized for the incredible job our staff does, and for this reason I would like to thank everyone who has played a role in our success.

We have become globally recognized for the conservation work we are doing across the African continent. This has reached a point where, today, we are invited to participate in many conservation/tourism projects throughout the world.

Our warmest thanks for your support of and contribution to these prestigious accolades this year – some of them to note:

Tourism for Tomorrow Awards 2011 – No. 1 in Conservation, Singita Pamushana

Travel + Leisure World’s Best Awards 2011 – No. 1 World’s Best Hotel, Singita Grumeti Reserves and No. 2 World’s Best Hotel, Singita Ebony and Boulders Lodges

Conde Nast Traveller Readers’ Travel Awards 2011 – No.3 Best Hotel in the Middle East, Africa and the Indian Ocean, Singita Grumeti Reserves

World Luxury Hotel Awards 2011 – Best Luxury Lodge, Singita Sasakwa Lodge

Andrew Harper – No.5 Top International Hideaways , Singita Boulders Lodge

Conde Nast Traveler Readers’ Choice Awards 2011 – Singita Ebony and Boulders Lodges

Singita’s primary objective is to secure and protect large and threatened tracts of wilderness thereby ensuring sustainability and long term survival.

One of the benefits of working in remote areas like Singita Sabi Sand is the abundance of local farming communities around the reserve.  I was fortunate enough to have found one, Saringwa farm that is only a few kilometers down the road in the town of Belfast.

They have a wide variety of freshly picked vegetables on offer, and with such fresh produce available it’s a sin not to utilize them when they are at nature’s best.

I could not wait to get hold of the sun- ripened tomatoes that were on offer and make one of my all time favorites:  tomato and chili jam with local tomatoes and chilis out of the herb garden that we started behind the Boulders’ kitchen.  You’ll want to store this recipe deep in your recipe chest because it is an absolute winner – and something to pass down the generations.

Enjoy!

Peter Liese – Sous Chef, Singita Boulders Lodge

Tomato and Chili Jam

Ingredients

500g plum tomatoes

100g golden sugar

100 ml white wine vinegar

2 red chilis

4 cloves garlic

1 red onion

Making the Jam

Wash the tomatoes, chili and peel the garlic and red onion.  Place in a food processor and puree until liquid.  Pour into a heavy bottomed pot and add the vinegar and golden sugar.  Bring to a simmer on a gentle heat and cook for about 40 to 80 minutes.  Occasionally stir the pot to ensure the mixture will not burn.  Place two suitably sized jars into rapidly boiling water for 10 to 15 minutes to sterilize.  Fill the jars with the hot jam and seal immediately.

Pair the jam with crispy tempura vegetables, calamari or cheese for some delectable flavors.

Tips:  If you would like less bite to the jam feel free to take the seeds out of the chilis first.

For more texture to the jam you may also chop a third of the tomatoes roughly and add them to the liquid when you begin to cook it.

This beautiful young leopard (above) has taken over the reins from her mother it seems. Sadly, her mother, the much loved and well known Xinkelengane female has been missing for almost three months now. We are not sure where she is and we continue looking for any signs of her. In the meantime the leopard pictured, has been leaving her scent along all of the prominent landmarks within her mother’s old territory. This is vital for establishing a territory. She is still a young cat, barely 18 months of age and her territorial behavior is very early. It is perhaps brought on by the absence of a dominant female (her missing mother) and as leopards are very opportunistic she may be using the chance to make her presence known before another female claims this abundant piece of real estate.

The two cubs are still seen together from time to time. Independently they are doing very well. Both are hunting successfully and kill prey up to the size of adult male impala and young waterbuck. A recent get-together resulted in them spending the night together feeding on a carcass, and they separated again by mid-morning. The young male, pictured below to the right feels more pressure in terms of territory. His father, the Shingwenyana male, is still very active in this region. Fortunately for the young male his father has not reacted aggressively towards him allowing him to stay in this space. We even witnessed recently as this young boy watched his father mate with another female. There was no aggressive behavior from his father suggesting a strong bond between the two.

Only time will tell where these young leopards will finally set up their own territories. We hope we don’t lose track of them into the massive Kruger National Park as they have become much loved by the guides.

Singita Kruger leopard update provided by Marlon du Toit, Guide, Singita Kruger National Park.  To follow what happens to these young leopards, stay in touch with our monthly Guides’ Diaries on Singita’s website.

A wonderful sighting this morning (Singita Pamushana, Zimbabwe) of a relaxed mother leopard and her two tiny cubs.  Hours were spent watching their intimate rituals of nursing, bathing and playing – Jenny Hishin.

For more photographs of this remarkable sighting, take a look at Singita’s Facebook page.

The dam on the plains in front of Singita Sasakwa Lodge was a hive of activity before the rains started in earnest.  Animals trek for miles to reach the waterhole, which is one of the few that offers a good field of view. In particular there have been huge herds of zebra coming in to drink, often wading deep into the water. From around 09h00 through to 17h00 it is always busy.  Sometimes there are smaller herds of impala joining the zebra and often the Butamtam lion pride is found positioned close to the waterhole in the hopes of making a kill.

This striking black and white photography was taken by Lee Bennett, Head Guide at Singita Grumeti Reserves.  To follow wildlife updates from Grumeti Reserves, refer to the monthly Guides’ Diaries posted on Singita’s website.

I’ve mentioned that we’ve been having some hair-raisingly close encounters with a black rhino (Diceros bicornis) around the area of the Malilangwe Dam, at the foot of the lodge. The story began in June when staff members awoke to the colossal sounds of huffing, puffing, bashing and crashing.

Two male black rhinos were engaged in a mighty battle over what seemed to be a territorial dispute. One of the bulls was injured but our scouts managed to keep track of him and determine the extent of his injuries – thankfully he recovered well.

The battle aside, this aggression over territory is an encouraging sign for us because it has been observed that rhinos in low density populations become more territorial and less tolerant of intruders as their population density increases.

Rhinos use dung and urine to stake out the areas of their rule, and their middens act as important communication posts to other rhinos wanting to pass through the area peacefully or challenge the ruler for it.

Black rhinos are not as social as white rhinos (Ceratotherium simum) and solitary individuals of both sexes are likely to be encountered. They have earned the reputation from humans as irascible, temperamental animals that prefer to investigate and possibly chase off a potential threat, rather than wait to be attacked or hope that the intruder will go away.

Three months after the initial battle it now seems certain that the victor enjoys the banks of the vast dam as his exclusive real estate.  A highlight of a peaceful boat cruise on the luxury Suncatcher is to spot him on the dam’s green fringe – and a highlight of a far less peaceful excursion is to find him in the harbour area where we moor the boats!

For more of Jenny Hishin’s wildlife updates, follow the monthly Singita Pamushana Guides’ Diary – posted on Singita’s website.

On the 22^nd the team at Singita Sabi Sand put their full efforts behind supporting World Rhino Day – starting the day with the Guides and Trackers sporting red caps, branded with the World Rhino Day logo.  Guests soon donned red caps for game drives to show their support.  For the more energetic, twelve Singita staff took part in a cycling event – the ‘Ride for Rhinos’ 25 kilometre challenge through the Sabi Sand Reserve and into the local communities – with the goal to raise awareness of the misconception around rhino horn usage for medicinal purposes.  Not only was it a fun and engaging activity in the community but it also helped to generate generous funding to be channeled directly to a rhino fund.

A sweet ending to the day – even the cupcakes at tea-time helped to nudge conversations toward the future of rhinos.  Thanks to guests and staff for their enthusiasm and support for a day of awareness, well-celebrated.

To find out more about Singita’s conservation efforts, read about significant projects on Singita’s website.

Eighty kilometres of gruelling single track cycling every day across dusty, rugged terrain through South Africa, Zimbabwe and Botswana, clocking up 300 kilometres over 4 days – we asked General Manager of Singita Sabi Sand what compels him to undergo this test of endurance year after year.

Actually there are a few good reasons why Jason Trollip keeps coming back for more.  Amongst them are the incredible scenery, great wildlife and caring community spirit created by this event.  However Jason tells us that the overriding goal is to raise funds for Children in the Wilderness and that’s really what tugs at his heart strings.

Children in the Wilderness is a non-profit environmental and life skills educational programme.  Their vision is something that Singita can relate to and stand behind.

Jason – “The sense of achievement at the end of 4 days is incredible and experiencing 300 kilometres of some of the best areas that Botswana, Zimbabwe and South Africa have to offer is just sensational.

You have to at all times remember that the whole event is to raise money for environmental awareness – it’s a great cause, and knowing we are helping young people and conservation by having so much fun, made it a perfect 5 days away!”

Jason Trollip, General Manager, Singita Sabi Sand.  Jason is now in his 9th year at Singita, beginning at Singita Kruger National Park and then most recently managing Singita Sabi Sand properties.  No stranger to the Lowveld area, Jason grew up here, and prior to his management roles he was a field guide for 7 years – that totals 15 years in the bush.  With a keen interest in birding, we look forward to seeing some of his sightings captured on camera.

After three vacation stays at Singita Lebombo Lodge, prominent designer Michael Kors describes Singita’s dramatic retreat remotely situated in the Kruger National Park as his “favourite escape in the world”.  Often inspired by his travels, Kors captured the luxe African holiday experience in his new Spring 2012 collection, tempering urban slickness with gauzy textures, leather accessories, utility jackets and rich colours of sand, olive, and cinnamon.  Kors describes this new look as “Afri-luxe” boasting the “rustic modernism of Lebombo Lodge” and created for the “new voyager”.  This is a look that will be as comfortably worn on a rainy, city street as next to a sleek, infinity pool overlooking beautiful African bush.

Explore the uniqueness of Singita Lebombo Lodge and the wildlife experience at Kruger National Park – read more.

(Singita Boulders Lodge – Singita Sabi Sand)

There are a few ways to arrive at Singita Sabi Sand but certainly the easiest and most efficient way is by air; and depending on your particular requirements you may fly from Cape Town, Johannesburg, Nelspruit or a neighboring lodge on either a scheduled charter, private charter or even a chartered jet.  Singita Sabi Sand has its own airstrip and the most common flights are taken from Johannesburg or Nelspruit.  Johannesburg is roughly a 50 minute, relaxed flight to Singita Sabi Sand, and from Nelspruit the flight is approximately 20 minutes.  Depending on where you will be flying from should determine the flight path that allows for greatest ease and efficiency.

One of the best parts of flying to Singita Sabi Sand is the arrival “lounge” on the airstrip where you are welcomed by your Guide and Tracker, a delectable snack and refreshing drink – a mere 5 minute drive from the lodges, it couldn’t be more efficient.

There are also self-drive options and transfer company options allowing you to drive yourself or be transferred by chauffeur, bearing in mind the drive from Johannesburg is 5 hours and the drive from Nelspruit is 2 hours.

The drives have their benefits though as they are scenic especially as you approach the White River Hazyview area.  Driving also builds the excitement of beginning your safari in the bush and understanding more about where you are travelling to.  Passing through the local communities on the way provides a glimpse into the world where most of our staff come from.  Also as you drive to Singita, with each passing mile you will be in awe of the remoteness of our “miracle”.

(The view of the Sand River from Singita Ebony Lodge deck)

Whichever way you chose, you will arrive and be greeted by our fabulous staff, who will endeavor to have you settled into your new “home” and have you pampered from morning to night.

“To share these wonderful moments with people who have a similar interest in and love of nature is for me the most rewarding aspect of my job. To immerse oneself into a world that holds such majesty and evokes such wonder in an unscripted and unexpected manner is what safari is all about.”  Dylan Brandt – Field Guide, Singita Sabi Sand.

The Singita Sabi Sand Guides’ Diary is compiled by James Crookes, Guide, Singita Sabi Sand.  For more astounding photography and wildlife updates read the full Guides’ Diary on Singita’s website.

(Singita Premier Wine Boutique – Singita Sabi Sand)

Deep into mid-winter in Southern Africa there is a dramatic change in the bush colouring from verdant dense greens to the straw-browns of the dry season.  Extended animal movements abound as they search for the last vestiges of green fodder and the elusive pools of fresh water.

Having been requested to speak at the inaugural Winebiz Conference on wine marketing and sales, I travelled once again to the wintery Winelands.   A great time to be hosting such an event in the Cape as the winemakers use the cooler wet days to finalise their blends and bottle those vintage wines that have been slumbering, developing magnificently in barrel.  The wine marketers grab onto these new and exciting developments and releases to enhance the attraction of their portfolios.

In this regard it may seem odd that a ‘bush wine specialist’ was requested to speak on the topic ‘Put your best foot forward – optimising cellar door experiences’.  However with the many years of hosting thought-provoking and informative wine tastings in the Singita Cellars not to mention the wonderful success of the Premier Wine Boutique as an added-value home of wine, information and passion, it suddenly seemed quite possible that we could add real value and insight into the Wine Farm’s visitor experience.

On a cool, bright and sunny day the conference turned out to be both stimulating and informative and well worth attending even as a delegate let alone as a speaker.

Further to the conference I received an impromptu invitation to Ken Forrester Vineyards nestled in the foothills of the Stellenbosch – Helderberg Ridge mountains for a vertical presentation of the now 10 year production of the famed single-vineyard ‘FMC’.  Now that sounded like an absolutely rare and unique opportunity.  An exciting prospect as I departed for the farm enthralled by a magnificent sunset of pink and orange hues.

Ken a renowned, lifelong restaurateur realised his dream of wine making when he purchased a small run-down farm with his family. Realising that not only was Chenin Blanc the wine style that offered South Africa it’s greatest potential for renown but that this newly acquired farm hosted one of the unique ‘heritage’ blocks of old dry-land bush vine Chenin planted in 1967 (Mmm, my own lifelong wine endeavours – sharing the same birth date!).  Ken set about a tireless journey to revitalise the vineyard and image of this historical grape.

Roping in Martin Meinert, winemaker and blender extraordinaire and long time restaurant partner into this new project they tackled the 1998 & ’99 vintages with gusto but with little success.  Even greater care and attention ensued with each bush vine pruned back to one bud which captured the entire root system’s energy into a couple of bunches but resulted in a yield of less than 1 ton of grapes per acre.  Wow – the resulting first release 2000 vintage showed ground-breaking concentration yet remained balanced and enthralling!

With a single long, farm-style table at centre stage in the tasting room sandwiched between small and jam-packed barrel maturation and fermentation rooms the tableau of ten spaces set with five large glasses each raised the expectations even further for an individual experience. Personally pouring each vintage Ken held us enraptured with tales of the wine’s development, the original description of the FMC’s acronym (now know in political correctness as the Forrester-Meinert Chenin) and the attention given to each of the multiple hand harvests completed through the vineyard to ensure perfectly even ripeness throughout the bunches of grapes used to fill each individual 400 litre Loire Valley French oak barrels.

Presented with the youthful, distinctly green tinged 2009 vintage redolent with stewed apple and ruby grapefruit on the nose we set off on a journey through the last decade.  What concentration displayed by this emerging teenage wine with promise of supreme pleasure in years to come.

Quickly followed on by an enticingly approachable 2008, a deep yellow in colour, bouquet and stone fruit inspired palate already offering tremendous pleasure.

Next the powerful 2007 with a deep golden yellow hue fit for an artist’s brush. An entry of delicate herbal ‘Garrigue’ or Cape Floral notes underpinned by distinctive almond and marzipan leading to a riveting flavour demanding rich food or further maturation time.

Just when we thought we had seen the spectrum, the 2006 emerged to enthral with dainty intensity, freshness and elegance.  The lightest coloured and most superbly balanced – what difficulty to not consume in one draft.

Finally the 2001 flowed into it’s receptacle to offer complete integration with the richness of matured marmalade upfront and the tight and lengthy finish to follow – supreme now yet with a portent to further years of pleasure to come.

As the ‘Cape Doctor’ South-Easter started blowing, rattling doors and windows we could ruminate over the first decade of a now internationally iconic wine as we savoured giant tempura prawns dipped in hoisin sauce, crisp pork belly and artisinal cheeses subtly proving that the food matching versatility of Chenin Blanc is unsurpassed.

Nodding off to sleep some time later I looked forward to the development of Singita Premier Wine’s own stocks in maturation and to the next decade of a developing heritage.

Find out more information about Singita Premier Wine on Singita’s website – or contact us directly at premierwine@singita.com.

Happy imbibing,

François

From the desk of Luke Bailes, Singita’s Owner and Chief Executive Officer, about Singita’s modern conservation model.

In 2002, the Grumeti Community and Wildlife Conservation Fund (Grumeti Fund) was granted the right to manage and conserve 350,000 acres of land in the western Serengeti, Tanzania (as a comparison, the entire world famous Masai Mara National Game Reserve in Kenya comprises only 370,000 acres).  The area Grumeti Fund chose to conserve is among the most vital natural habitats left on the planet.  Chief among its wonders is the world renowned wildebeest migration and the multitudes of flora and fauna this strategic buffer zone supports.  By undertaking this project, Grumeti Fund and its supporters hope to conserve one of the world’s true remaining spectacles and thereby embrace former Tanzanian President Julius Nyerere’s vision to have “a world in which people and wildlife live together sustainably forever”.

Singita’s involvement with the Grumeti Reserves commenced in 2006 and through the work of Singita’s truly talented management team, the property was transformed and upgraded and now includes 3 expanded lodges and the most exclusive mobile tented camp in the world.   All situated on 350,000 acres of privately managed land.  It is our sincere belief that the only way to protect vast pristine wildlife areas is to practice a model of modern conservation where low impact tourism generates income to assist in funding conservation and community outreach programmes to ensure the long-term sustainability of the reserves.

Without creating this type of virtuous partnership, wildlife will always lose out and the world’s natural wonders will slowly but surely disappear.  If we are successful however, there is no doubt pristine, well-protected wilderness areas like the Serengeti will become truly priceless.

Today, Singita Grumeti Reserves is an unqualified success story.  It has delivered on its most basic promises; to develop the most prolific wildlife populations in East Africa and become the best managed and protected reserve in the Serengeti.  In addition, Singita Grumeti Reserves has been a true leader in the areas of community development and scientific research.

Travel & Leisure, the world’s largest hospitality publication, recently announced the results of its “Top 100 Hotels poll” for 2011 and T+L readers selected Singita Grumeti Reserves as its No1 in the World.  This extraordinary achievement bears testimony to man’s desire to experience authenticity and realness, while we believe at the same time promoting sustainability and a true commitment to conservation.  These qualities together are what we believe makes Singita Grumeti Reserves and the entire Singita portfolio stand out (as an aside, I am also very pleased to let you know that Singita Sabi Sand took second place in this prestigious poll for 2011).

To read more about Singita and ten unique safari experiences in four regions in Africa, spend a few minutes on Singita’s website.

The Wildebeest Migration was declared the 7^th new Wonder of the Natural World in June 2006 and it is well justified.  This annual mass movement of over a million wildebeest has to be one of the most awe inspiring sights on earth.  It is very possible that these animals have been making this astonishing trek for millions of years and if that is so then man must have been marveling over this for millennia.

There have been literally rank after rank of wildebeest filing onto the plains on a daily basis.  From the 25^th May we watched as the numbers swelled until it seemed there would be room for no more.  Yet they continued to arrive.  The herds of topi and zebra gave way before encroaching hordes; elephant left the low lying areas and headed for the hills.

They passed by Singita Sabora and spent a few days on the plains in and around the tented camp, consuming the new grass that had sprung up after the fire a few months ago.

From there they headed east, grazing and honking as they went.  Thousands of them staked out areas around the Sasakwa airstrip and we spent many hours on the strip keeping it clear for arriving and departing aircraft.

With them came the scavengers, hyena walked unperturbed between them, and the wildebeest hardly gave them a glance.

Vultures soared overhead or dropped down onto carcasses and the wildebeest didn’t seem to care; it seemed that everything benefitted from their arrival.

There was literally nowhere on the property you could go without driving through thousands of wildebeest.  It is an amazing experience that is impossible to describe:  the constant movement of all the animals, the noise of their continual honking, the clash of horns as the bulls charged into one another, and calves and mothers that have become separated call to one another in an attempt to reunite.

The migration faces all challenges head on.  Sometimes there is a bit of trepidation or hesitation by each animal when faced with a tricky river crossing or a wooded area but in order to survive they have to keep moving.  Food and water are the main motivation and as much as wildebeest are responsible for consuming vast quantities of grass on a daily basis they are also a key component in the regeneration of the same grasses, and other grasses they don’t eat.

(Outstanding view of the wildebeest right in front of Singita Faru Faru Lodge.)

Herbivores can and do play a large role in grass successions.  When the rains come through after the migration has moved on there will be a marked regeneration.  The millions of hooves crush and trample the moribund material into the earth and their dung helps to fertilize it.

To read the full report of the annual wildebeest migration through Singita Grumeti Reserves this year, take a look at June Guides’ Diary on the Singita website.  For daily and weekly updates of the location of the migration, follow Singita on Facebook.

Alan Yeowart, Guiding Skills Facilitator and Private Guide, Singita Sabi Sand – shares insights into the initial phase of training individuals to become “Game Rangers”.   Singita Field Guide Training Academy – 2011.

Apart from the obvious basics about learning the theory of Field Guiding and its associated knowledge component, the real essence of spending 6 months as an aspirant Field Guide or “Game Ranger” is the accrual of stories and experiences that will equip you from a practical sense.

Where better than Singita’s iconic properties can you be exposed to such an onslaught of experiential opportunities?

Alan Yeowart’s 9 new recruits are currently busy developing their skills and the following are some photographs after their first 4 weeks of training.

How strong does a Musth Bull smell at 2 metres?

What does a lion’s breath smell like?

How loud does your heart-beat sound when you are told – “now let’s see if we can get a little bit closer”?

Joining the dots; collecting evidence; analyzing the scene and recreating the sequence of events.

Spectacular places…

To keep up with news about the Field Guide training – follow the Guides’ Diaries posted monthly on Singita’s website.

To ensure our Field Guides and Trackers are as passionate about the wildlife and flora as we are – and to ensure they are able to convey this to Singita guests through sharing accurate information and insights about the land which they traverse – Singita has established an in-house Field Guide and Tracker Training Academy under the care of one of our most experienced and knowledgeable guides.  A comprehensive six month training programme covers all areas of field guiding and tracking from an in-depth understanding of all flora and fauna, to responding appropriately and professionally to the specific needs and interests of each of our guests.  For more information refer to Singita’s website.

Relax in warm winter sunshine on the deck overlooking the Sand River with a glass of Sauvignon Blanc.  Chef Loraine Pienaar at Singita Boulders Lodge has created a zingy starter for you to try at home, while reminiscing about your stay at Singita Sabi Sand.

CHERMOULA PRAWNS WITH PAPAYA DRESSING AND POTATO SALAD

12 prawns cleaned and deveined

CHERMOULA

Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a mortar and pestle. It is quite acceptable to use a food processor these days.

1 bunch fresh coriander (cilantro)
4 cloves garlic
1 tsp coarse sea salt
2–3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roasted red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil

Instructions

- Blend all ingredients in a food processor
- Marinate the prawns in the Chermoula for at least 2 hours

POTATO SALAD

2 Large potatoes (+-650g)

3 Sprigs spring onion sliced finely

2 ½ tbs Crème fraiche

- Peel the potatoes and dice into even small blocks
- Blanch in salted water until al dente and cooled
- When potatoes have cooled, add crème friache and spring onion, mix well.

PAPAYA COULIS

½ medium sized papaya

½ red chilli chopped finely

1 tbs sugar

100 ml white wine

2 cm cinnamon stick

- Boil all the ingredients together until the papaya turns into pulp
- Puree in a food processor and strain through a fine sieve

Putting it all together

- Pan-fry the prawns in olive oil until pink and season with salt, pepper and lemon juice

- Arrange the potato salad onto 4 plates and stack the prawns on top

- Dress with papaya coulis, garnish with fennel (optional)

Bon Appetit from the kitchen at Singita Boulders Lodge.

(For more Singita recipes, take a look at the Singita Facebook page where there is something for everyone.)

All over South Africa yesterday there was a buzz in the air – all because of an extremely special occasion:  Nelson Mandela’s 93rd birthday.

In case you didn’t know this, but as a result of the success of the birthday celebrations in London, June 2008, to commemorate Nelson Mandela and his life work, it was set in motion thereafter to acknowledge Mr. Mandela’s birthday each year as “Mandela Day“.  What a perfect way to ensure that his legacy endures for a very long time.

The Mandela Day campaign message is simple:  “Mr Mandela gave 67 years of his life fighting for the rights of humanity.  All we are asking is that everyone gives 67 minutes of their time, whether it’s supporting your chosen charity or serving your local community”.

In a tucked away corner of the Kruger National Park, a group of people decided to take this challenge very seriously – our amazing Singita staff at Singita Lebombo and Sweni Lodges.  They came up with some innovative and creative ways for everyone to particpate in order to raise funds to make a difference.  Some signed up to shuffle for 6.7 minutes; delicious cupcakes were auctioned off; some chose to cycle 67 kilometres while others opted for running 6.7 kilometres – and even one staff member signed up to hug or kiss 67 girls!  All proceeds are planned to support local primary schools in the area.  What a day and a great amount of fun had by all – all for an oustanding cause.

Written by Marlon du Toit, Singita Guide, Singita Kruger National Park

Elephant, Cape buffalo, White Rhino and Hippo are plentiful on the concession. There are two prominent water sources within the concession during the dry season: the Nwanetsi River system and Gudzane Dam.  As the last remaining water holes dry up west of the concession, animals are forced to move east in order to quench their thirst.

Elephants can trek amazing distances in pursuit of water. They prefer to drink at least once a day and will cover up to or more than 12km in a single journey. We have a large resident hippo population. As the water evaporates under the heat and the pressure mounts, some sections of the river can house more than eighty hippos. This is not ideal for them as they are territorial animals that do not like to share, but they have no choice.  Battles between dominant male hippos are a common sight.

To read more of this month’s safari updates from Singita Guides, click here for recently published journal entries.  Also for up-to-date, out-of-this-world photography of the daily happenings at Singita Game Reserves, follow us on Facebook.

It is with pride and a great sense of achievement that we are announcing an extremely significant award just released this week.  The readers of America’s leading travel magazine “Travel + Leisure” have for the Travel + Leisure 2011 World’s Best Awards, declared Singita Grumeti Reserves, Tanzania, as no. 1 in their worldwide “Top 100 Hotels” poll.

We couldn’t be more thrilled to announce this news – and not only have we scooped up the 1st place but also Singita Sabi Sand, South Africa, has been ranked as No. 2 Hotel in the World overall.  But there’s more – we are also extremely proud that Singita Kruger National Park secured the winning slot for Best Hotel Spa in Africa and the Middle East.

The awards are featured now on TravelandLeisure.com/worldsbest and will appear in the August issue of the American Travel + Leisure magazine (due for release on 22 July).  The survey results are based on readers’ ratings.  Properties were rated on a scale of 1 to 5, with 5 being excellent, according to selected characteristics: rooms/facilities, location, service, restaurants/food, and value.  Hotel spas are rated on the basis of their ambience, treatments, service and value.

Singita Game Reserves featuring in the coveted Travel + Leisure World’s Best Awards follows on from Singita Pamushana winning the 2011 Tourism for Tomorrow Conservation Award last month demonstrating that our tourism development and operations have made a tangible contribution to the conservation of nature.

To read more about the Singita model of modern conservation and our recent recognition in the Travel + Leisure World’s Best Awards 2011 please refer to our media release.

Singita Sasakwa Lodge, Grumeti Reserves, Tanzania

Singita Ebony Lodge, Sabi Sand Reserve, South Africa

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Singita Faru Faru Lodge, Grumeti Reserves, Tanzania

Singita Lebombo Lodge, Kruger National Park, South Africa

After a short closure a restored and re-invigorated Singita Ebony Lodge has just reopened.  Singita’s flagship lodge, Ebony Lodge overlooks the Sand River and is inspired by the original Lewis Camp.  Refreshed but true to its original design an authentic, colonial bush experience is represented by bold colours of Africa blended with real antiques, layers and florals that reflect the English heritage of a country home.

Geordi de Sousa Costa, from Cecile and Boyd’s, was involved in the original design of Ebony Lodge and was therefore highly qualified to advise on the way forward when we considered a refresh of the lodge.

Geordi’s interpretation is that Ebony’s style is unique.  She speaks about the beautiful finish that has built up over years of dedicated polishing and care, and the clever combination of African artifacts and European collectibles that would be typical in the bush home of a seasoned, high-end traveler.  Ebony is Singita’s flagship lodge and has a history and heritage that is unmatched.

For more information about Singita Ebony Lodge read more here – and if you are interested in the new rates of the Lewis Suites, find out more.

By James Suter, Guide at Singita Kruger National Park.  Follow our monthly Guides’ Diaries for more enthralling updates about the diverse wildlife at each of the Singita game reserves.

Singita Explore like all Singita locations has its own unique bush signature with elements that echo the feel and structure of the camp.  The simple yet comfortable is replicated within the cuisine.  Food is slightly more interactive as chefs cook eggs to order in front of guests, meals are prepared on the coals, and wood scented fires are very much a part of the camp ethos.  The kitchen creates the backdrop to camp life.  There are camping staples like potjies, barbecues, pot breads and the full cooked breakfast with the focus on unprocessed, wholesome food.

For lunch we love to spread out a tantalising smorgasbord of cold meats, cheeses served with pickled red onion and cucumber, raw beetroot relish, sesame bread sticks, rustic olive loaf, and a fresh, green salad.  A special hot item would be traditional pilau with kachumbari (local salad made of sliced tomato, onion, lemon juice and chilli) and Greek yoghurt.  We opt for delicious and light for our dessert selections – one of our favourites is roasted pineapple and strawberries with Almond praline cream.

For high tea at the camp we are creating simple but mouthwatering delights, such as a banana walnut loaf served with raspberry jam and butter.

After evening game drives, guests love to position themselves around the roaring campfire.  Nothing is more comforting as the evening settles in, than Stok brood (bread cooked over the fire by the guests themselves) dipped into chilli dipping sauce and savoured under the stars.

Then follows a full dinner feast of pork chops, lamb mishkaki (skewers), potato bake (creamy garlic potato), butternut chakalaka, and a garden salad.  There is always a little room leftover  for warmed apple crumble with vanilla custard.  Is your mouth watering yet?

Some of the menu items that are gaining the greatest rave reviews – oxtail potjie, chicken apricot sosaties and our famous chocolate Malva pudding.  We will have to share some recipes in the next blog articles, so keep watching this space.

For more information about our introductory offer at Singita Explore follow this link to read more.

“Winning the Tourism for Tomorrow Award in the Conservation category is a momentous endorsement of 17 years of conservation efforts at our Zimbabwe property, Singita Pamushana, since it gives enormous encouragement to our team of research ecologists, anti-poaching scouts and all involved in the management and protection of this beautiful part of Zimbabwe”, said Mark Witney, Chief Operating Officer of Singita Game Reserves.  “We hope that as a result of winning the award, visitors will be encouraged to experience for themselves this success story in terms of both the preservation of habitat and wildlife and the significant community projects we support.”

The winners underwent a rigorous judging process by an international team of 22 independent judges, led by Costas Christ, Chairman of Judges, WTTC Tourism for Tomorrow Awards, and a leading expert on sustainable tourism.  Mr. Christ is also an award-winning travel writer and eco-traveller who has explored more than 125 countries.

Costas Christ commented: “We are entering a new era where sustainable tourism principles and practices are no longer represented by a handful of well-meaning companies. Instead, sustainability itself has emerged as an important global initiative for protecting natural environments and assisting the well being of local communities.”

Article submitted by The Travel Corporation, sponsors of the Tourism for Tomorrow Awards 2011.

Ending the day under the stars at Singita Explore and tucking up under canvas was memorable in so many respects.  Written by James Suter.

Each evening at around 07h30 pm Ed, our guide, started heading back to the Explore camp.  As we drew closer we could see tiny lights in the middle of the endless darkness.  We were welcomed with a refreshing towel and cocktail and headed toward the campfire to share all the stories of the day.  The warmth and attention of the staff each night made us feel as if we were amongst friends sharing adventures and laughing at some of the days’ events.

Watching the moon rise in the vast expanse of sky above us was a sight to behold.  Nights out on the Serengeti plains in Tanzania were alive with fascinating sounds and the smell of the camp barbeque tempted our appetites.

(Photography by James and Marlon)

Game drives in the Grumeti concession differ from those in South Africa, and Marlon and I took some time before we realised this. Every time we head out onto the plains and our guide stops, we immediately grab our binoculars and start scanning the landscape. As we start spotting animals, which one always does every time one looks around, we start calling out the names of the different species.

This is really exciting as not only are a lot of these species new to us but the abundance of life is astounding. We managed to tick off many new species of birds, Aardwolf, and saw lions climbing trees, which we are told is a very common habit of the Butamtam pride.

Once again the wealth of game including massive herds of eland, topi, zebra, giraffe and elephants blew us away. One of the most enjoyable moments for me was getting out of the vehicle and watching the sun set over the Serengeti amongst hundreds of animals.

Keep up with stunning photography on the Singita Facebook page…more to come.

To book Singita Explore, please take a look at our introductory offer available through 15 December 2011.