ID #2646

Rock Lodge, Vaalwater, Waterberg, Bushveld, Limpopo Province.

Ultimate getaway experience in the Waterberg Mountains. Five star lodge offers:

•    Fully equipped conference facility
•    Self-catering chalets
•    Full board accommodation
•    Game drives and birding on private nature reserve
•    Hunting and fishing under the guidance of professional hunters
•    Clay pigeon shooting from the sundowner deck
•    Professional beautician in our salon and sunbed
•    Private functions and ceremonies
•    Tea garden

Close to the Waterberg on the outskirts of Vaalwater, which is on the R33 northwest of Nylstroom, which is on the N1 south of Potgietersrus, which is at the intersection of the N1 with the N11. BHRock

Contct:            Alta
+27 (83) 354 5913 cell

Tags: -

Related entries:

Last update: 2009-05-25 11:25
Author: Alan McIver
Revision: 1.1

Digg it! Print this record Send to a friend Show this as PDF file
Propose a translation for Propose a translation for
Please rate this entry:

Average rating: 0 out of 5 (0 Votes )

completely useless 1 2 3 4 5 most valuable

You can comment on this entry

Comment of GosxBe6V:
is our second cover to date and hoelpulfy more to come in the future. Wendy & Greg's wedding at TALA GAME RESERVE has also been highlighted
Added at: 2015-11-14 14:15

Comment of qmkqeakZF:
Hi Eleanor,you share the same love for pineapples like me! I've indeucld the recipe for pineapple jam below. This is for making pineapple tarts so the texture is paste-like and it has a fibrous texture (from the grating of the pineapple). I don't think it's ideal if you are thinking of a spreadable jam for your breads. but anyway, here's the recipe for pineapple jam:2 large pineapples (would suggest using half-ripen ones so you can control the sweetness), grated200g sugar2 cinnamon sticks3 cloves2 star- anisejuice from a lemonMethod:1. Cut and grate your pineapples. Discard the cores. Separate the juice from the grated mixture by using a sieve.2. Put the grated pineapples sans juice in a large-surface area pot. Add in the spices, lemon juice and 1/3 of the sugar. Heat it up over medium to high fire and stir from time to time.4. After it has come to boil, add a quarter of the pineapple juice and stir it. Cook it over medium to medium-low fire. Let the pineapple juice evaporate and add in more pineapple juice and repeat until almost all the juice has been evaporated.2. Add in the remaining sugar (or to desired sweetness).3. The final mixture should look caramelised and dry. You should aim for a golden-brown, sticky and dry mixture. The cooking of the jam should take approximately 1 1/2 hours.4. Discard the spices and allow mixture to cool before storing them in sterilised glass jars. This can keep for about 1-2 months in the fridge.
Added at: 2015-11-20 06:35