In the daily operation of a safari lodge, every day there is something special or funny that happens. Listen to our barman Ernest, how he suddenly met an elephant.

Do you know which mammals you can see in Madikwe? The reserve has a large variety. Rolf shows us the 65 different types, which you can potentially discover on a safari with us.

In today’s blog we get a glimpse of a recurring renovation work. All our buildings have a thatched roof, from which we hope that it stays tight in the rainy season. From time to time, the dry grass is no longer absorbent and must be completely replaced.

Today we examine a termite mound, which was built up in the past few months, right in front of our terrace, that is between the lodge and the waterhole.

Today we witness a very important work, which takes place every year at this time. Rhulani’s maintenance employee Cross is cutting a firebreak around the lodge. It is the most important protective measure against the risk of a bushfire.

The pipes, which deliver the water from our central tanks to the different lodge areas, are running under the ground. It may well happen that a pipe suffers a leak, and we have to act quickly to keep the water supply upright. Today, we watch Richard when fixing a broken pipe.

We dedicate today’s blog due to current events to the “Cheetah Project” in Madikwe. Today, our wonderful, small, skinny cheetah female named “Iketle” gets released into the reserve. Watch this uncut version of an amazing release.

Water is a precious resource. That sounds like a hackneyed phrase. But for Rhulani this phrase has an enormous relevance. Today Rolf gives an insight into the way how Rhulani obtains the water in order to keep up the daily operation of a 5-star lodge.

Rhulani has a luxury family chalet, which is the ideal accommodation for families or small groups who want to share space. In today’s blog Rolf takes us through the family suite which gives room for 4 adults and 2 children at a fixed unit price.

Let’s have a look today at Rhulani’s cooler room behind the kitchen, where we store our eatables at constant, cool temperatures.