We are offering you a magnificent 2 day/3 night all inclusive package deal offering you 4* luxury accommodation and and 3 tours at R6050.00 per person – valid until 30 March 2011.

Day 1: Addo/Schotia

Day 2: Elephant Back Safari

The price includes all your meals from dinner on arrival until breakfast on day 3 plus a city tour and airport transfers.

Drinks are for your own account.

 “The largest population of Loxodonta Africana, better known as the African Elephant – the world’s largest land-based mammal, is to be found at our magnificent Addo Elephant National Park.”

 We offer you the opportunity to view, photograph, feed and ride these mammoths….Yes!!!! Feed, ride and interact with them at Addo Elephant Back Safaris, an experience which is likely to bring a tear to your eye. A roller coaster ride of emotions is guaranteed – fear and awe will give way to a passion and love for these gentle giants.
Enjoy a meal and refreshments on a shaded deck overlooking a water hole while watching the elephants graze and water themselves.
Schotia Safaris, named after the Schotia Afra or Boerboon tree which grows abundantly here, almost guarantees Lion and Rhino sightings as well as Hippo, Crocodile and numerous antelope species on their afternoon and evening game drives. All this is rounded off with a delectable dinner prepared over open fires and served in a thatched boma.

An unforgettable African Adventure….one that will linger in your memory for a long time to come.

On arrival in, or prior to departure from Port Elizabeth you will be taken on a tour of the historic city centre to view the beautiful heritage left behind by the English from their early arrival in the late 18th and early 19th Centuries. The City Library and St. Mary’s Cathedral are but two of many fine structures in the old part of the city.

Should you have time at your disposal afterwards, enjoy one of our beautiful safe swimming beaches and soak up the warm African sun – a perfect way to unwind and reflect on your African Adventure.
At all times you will be accompanied by skilled and qualified tour guides.

You are welcome to extend your stay and enjoy all that Port Elizabeth has to offer.

Accommodation in Port Elizabeth, South Africa is provided by Homeleigh Halt Guest House. “Be our Guest…”

These two giants of South African rugby, need no introduction. From their presence on the rugby field, to presenting rugby or to their antics on Oor Die Kole – these two celebrities remain “A MUST SEE”

Kobus Wiese
Kobus played 135-games for Transvaal, & 32-games for the Springboks including the victorious 1995 World Cup Final.
In 1996 Kobus established Wiesenhof Coffees. Today Kobus has 43 stores in operation. In between, his hectic schedule, Kobus is also a Sports Presenter on MNet, and a very sought after Motivational Speakers and Master Of Ceremonies.

However, his antics on “Oor Die Kole” together with his friend Toks – are just hilarious.

Toks Van Der Linde
At 6Ft 5in, Toks was one of the “BIG” Springkok Props. A mammoth of a man, with a personality that is just as ‘BIG”. Toks was known for his no-nonsense approach & played more than 200-games for Western Province.

Today, Toks is enjoying a successful career in business – working as the Brand Manager for CIPLA South Africa. Additionally, Toks is a Sports Presenter for the Varsity Cup & is full of fun antics as co-host on Oor Die Kole.

The PE Event is to be held at the re-opening of the Grand Hotel. The Grand Hotel is currently being revamped & being brought back to its former glory,
 
The Despatch event is at the Ernst Swanepoel Hall.

BOOKINGS

041 373 0908
or
desi10@axxess.co.za

TICKET PRICE
R350 Per Person

Ticket prices includes: “Spit Braai” and an “Open Bar”

“Open Bar” includes all you can drink Castle Draught, Castle Light, Brandy, Whisky, Rum, Gin, Cane, Wine & Cooldrinks.

Accommodation: Port Elizabeth, South Africa – Homeleigh Halt Guest House

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The original Elephant section of the park was proclaimed in 1931, when only eleven elephants remained in the area – today this finely tuned ecosystem is sanctuary to over 450 elephants, Cape buffalo, black rhino, a variety of antelope species, as well as the unique flightless dung beetle, found almost exclusively in Addo. And their Addo has only just begun. with plans to expand the  164 000 ha Addo National Elephant Park into a 360 000 ha mega-park. In addition, plans include the proposed proclamation of a 120 000 ha (296 500 acre) marine reserve that includes islands that are home to the world’s largest breeding populations of Cape gannets and second largest breeding population of African penguins.
FACTS:
•The park conserves no less than five of South Africa’s seven biomes?
•Is also home to one of the densest African elephant populations on earth?
•It is home to the unique flightless dung beetle?
•Addo incorporates the largest coastal dune field in the southern hemisphere?
•The park boasts the Big Seven, (elephant, rhino, lion, buffalo, leopard, southern right whale and great white shark)?
•It also protects the world’s largest Cape gannet breeding population on Bird Island.

Homeleigh Halt Guest House is a mere 50km from the park and if you do not feel like a self drive outing, we can arrange a tour with a highly qualified field guide for you.

Accommodation: South Africa: Port Elizabeth

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Accommodation in South Africa: Port Elizabeth: Nelson Mandela Bay: Sunshine Coast :  

           Homeleigh Halt Guest House ”be our Guest….!”

An absolute must on any visit to South Africa.

Now my guests from countries afar get spoilt when visiting us – with genuine South African food, and every now and then, yearn for a taste of “South Africa” back home.

So I have promised to post some truly unique South African dishes/recipes  on my site – for those who enjoyed these simple yet tasty meals  around an “African” fire.

The first in the series is of course this one, ideal for weary travellers who have spent the day exploring and do not really have the energy left for eating……..get your hands around this!

1 loaf of bread, halved and hollowed

Be careful to leave enough crust, about 2cm , along the edges and at the base when you hollow the halves out. Compress the dough from the insides of the bread just enough to form a nice “cap” to absorb curry gravy.

INGREDIENTS
250 g mince, pre-fried until just no longer pink
1 cup each kidney beans and sugar beans
1 clove garlic and similar sized piece of fresh ginger, finely chopped
1 tablespoon curry (to taste – mild,medium or hot)
1 teaspoon turmeric
2 potatoes, cubed
2 chopped onions
1 carrot grated
1 litre beef stock made with a cube
1 pinch dry thyme
a bay leaf or two
salt and pepper to taste
4 tablespoons oil
METHOD
Boil kidney beans in stock and add sugar beans and carrot to this afterabout half an hour. Continue boiling for another hour (alternatively you can soak the beans in water the night before).
Gently fry onions in about 4 tablespoons of oil until transparent.
Add garlic, ginger and thyme. Keep frying for another minure or so. Add thecurry and turmeric. Keep stirring this mixture to prevent any cathing foranother three minutes.
 Add the mince, potatoes and bay leaf and keep stirring until everything iscovered in curry.
Add the beans and the stock and boil gently until the stock has reduced andthe potatoes and beans are soft.
 Adjust seasoning and thicken gravy a bit if required. 
Scoop curry into the bread, cover with the “cap”. and leave a minue or sofor the cap to draw up some moisture.

Then seek seclusion and go primitive.

Accommodation South Africa/Port Elizabeth:  Homeleigh Halt Guest House

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