Newsletter - October 2013 Date: 19/10/2013

Bucklands News…

By Terry and Michele Stewart

Bucklands finally received some summer rainfall a few nights ago! We have been needing a substantial amount of rain for some time now because we received very little rainfall during the winter gone past. Due to the dry winter of 2013, Bucklands was left with very little grass and therefore no new grass growth. Luckily there are ways and means of providing for the herbivores and especially the grazers, larger and small, even when the veld is unable to do so. Lucerne and game pellets are bought in and placed out at specific feeding points for our Rhino, Eland, Zebra, Waterbuck and Warthog to ensure that they are kept in peak condition, especially vital for the females that are pregnant and for the few that are lactating, for example some Buffalo cows.

With the wonderful rainfall of approximately 30mm that fell over a few days here at Bucklands we should start seeing some green shoots of grass appearing! We can only hope that summer is kind to us and bring follow up rains shortly so that the grass shoots don’t burn but grow and regenerate for summer and for a long winter ahead next year!

Bucklands is booking up quickly for year-end functions. We still have slots available during the weeks, but Friday and weekend spots are dwindling quickly! If you are looking for a quiet and secluded spot in the unspoilt thicket for groups of between 8 – 20 guests, for a photographic game drive and a country meal, do email our reservations office at and we can tailor a quote to your companies specifics.

A rough guide to work on would be R400 per person. Bucklands’ yearend function consists of one photographic game drive and your choice of a 3 course lunch or dinner. Drinks and accommodation are excluded.


 Bucklands Game News...

By Iain Stewart

We are THRILLED to finally have captured a male Leopard on one of our trail cameras; what a beautiful specimen he is!

Trail cameras are great little gadgets for placing out in the field and are used for monitoring pretty much anything really! Pick a spot, insert clear memory card, ensure that their batteries are fully charged and return in a few weeks or so to clear the memory card. Images are captured during the day and at night and as soon as the beam is tripped, a photo is taken, it’s that easy!

We reported a few months ago that a Leopard was spotted on the Western boundary of the reserve, the seed was planted… and after a few weeks of waiting we were rewarded with this beautiful photo!




Recent Guest Comments

“A great spoiling, thanks to Stewart Family. May your Rhino’s do well!”

Sharon and Glen – Knysna

Absolutely divine – a wonderful experience. Thank you for making it such a special weekend.”
The Schwulst and Marais Families – East London

“A life-time experience – once in a million – Thank you!!”
Annie and Robyn – St Mary’s School Waverly

“Incredible hospitality. Amazing food! Fantastic once in a lifetime experience. Thank you!”

Tania Koen – Johannesburg

“Wonderful experience, unbelievable hospitality. Food is delicious and rooms beautiful. Thank you!!

Taryn Koen - Johannesbur

 Bucklands Slackpacking 

We have three separate Slack packing groups booked in at Bucklands for the mid to late October. Slack packing, in short, is hiking in style! Our current route consists of three days of hiking in and around Bucklands and spending a night each our two Luxury Camps. Bucklands looks after all food and porterage requirements while you free to hike, photograph and learn about the reserve and free from worrying about meals and dinner. From November and onwards, we will be shortening the route to a two day Slack packing route that will then allow for arrival on Fridays and departure on Sundays, perfect for that Adventure Weekend Away!

Caught on our Trail Camera's

We have a PHD student from Rhodes putting out his cameras on the reserve to try and establish predator density. In one month we have captured Jackal, a Leopard and Caracal going about their evening duties as well as making appearances during the day, like this Caracal image below.

Bucklands Staff



The Bucklands Team pride themselves in offering our guests a warm, friendly and professional safari experience, and look forward to spoiling you, your family and friends at Bucklands Private Game Reserve in the near future.



Bucklands Recipe

Red Velvet Cake

Servings: Serves 12–16


2 1/4 cups sifted cake flour (not self-rising)
1/4 cup cocoa powder
1/2 tsp. salt
8 Tbsp butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
2 Tbsp. liquid red food colouring
1 tsp. vanilla extract
1 tsp. baking soda
1 cup buttermilk, at room temperature
2 tsp. distilled white vinegar
Pinch of salt

2 packages (250g) cream cheese, at room temperature
8 Tbsp butter, at room temperature
2 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
Pinch of salt


Preheat oven to 350°. Grease two 9" x 2" round cake pans. Line bottoms with parchment paper; grease.

Sift flour, cocoa, and salt into a bowl.

In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy for about 3 minutes. Add egg at a time, mixing well after each. Scrape bowl; add food colouring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.

To make icing: In a bowl, beat cream cheese and butter at medium speed until smooth for about 1 minute. Add sugar, vanilla, and salt. Mix on low speed for 30 seconds; beat on medium-high until fluffy.

To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup of icing. Refrigerate 20 minutes and finish icing the cake.

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