Victroria Falls – A Natural Wonder

Since the Victoria Falls are one of the destinations that we cover, we thought it would be a great idea to share some informative info on this beautiful place, and maybe get you exited to take a trip down there.

Victoria Falls

There is no doubt that the Victoria Falls is one of the 7 Natural Wonders of the World, and high on the list of places to be visited world-wide. The Falls are on the mighty Zambezi River, and at this point on the River forms the border between Zimbabwe and Zambia.

Therefore visitors have the chance of viewing the magnificent waterfall from either country. Opinions vary as to which view is best – and there are merits to both arguments. With a length of some 1 700 metres, and a drop of 80 – 108 metres, Victoria Falls is definitely a spectacle. It is worth remembering though, that the Zambezi River’s flow changes on a seasonal basis.

At The Edge Of The Falls

The waters of the River start in Angola, and are thus at the mercy of the rainfall in the catchment area. Visitors can enjoy the Falls all year round, in terms of the beauty of the scenery, and the variety of activities in and around the River. Remember though, that the actual water levels (and thus the flow over the Falls themselves) varies greatly.

The water flowing over the Falls is at its greatest from April to June, and at its lowest from October to December. If you want to enjoy the incredible power and beauty of the waters then you want to look at travel from April to June – when you are literally drenched in the Spray, but this means that the famous River rafting is not available.

If you travel from July, you can enjoy rafting again, and still get an idea of the sheer size of the area that the Falls covers. You can also enjoy a lunch on Livingstone Island, close to the edge of the Falls. Which ever time of year you choose, there is a lot to do and see in Victoria Falls, and neighbouring Livingstone. The famous Doctor himself first saw the Falls in November of 1855, and still found them breathtaking!

Remember to visit our Royal Livingstone Hotel, Kingdom Hotel and Victoria Falls Hotels sites for bookings and more info.

Victoria Falls Aerial View

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2 New Tantalizing Recipes

Hi folks.As you probably have noticed we have been real quiet on this interesting blog of ours.We sincerely express our deepest apologies for neglecting you of everything safari and travel related.But to rectify the situation, we are once again back by posting 2 new recipes.

So please try them and enjoy!

Recipe 1:

Creamy butternut gnocchi

Ingredients
15 ml olive oil
6 spring onions, finely chopped
2 cloves garlic, crushed
300 g butternut, peeled and cubed
5 ml ground cinnamon
400 ml vegetable stock
125 ml fresh cream
1 kg ready made potato gnocchi
Parmesan cheese shavings, to serve

Method:
Heat oil in a saucepan and sauté spring onions and garlic.
Add butternut, cinnamon and stock, and simmer for 15 minutes or until butternut is tender.
Purée mixture until smooth, add cream and simmer for two minutes. Season to taste.
Cook gnocchi according to the packet instructions and toss in the sauce.
Serve sprinkled with shaved Parmesan.

Variation
Sauté 250 g sliced mushrooms with one clove of crushed garlic.
Stir in 250 g crispy bacon and serve with gnocchi.

End Result:

Creamy Butternut Gnocchi

Creamy Butternut Gnocchi

Recipe 2:

Nut Slices

Ingredients
200 g Base: self-raising flour
230 g treacle sugar
110 g butter
110 g peanut butter
2 large eggs, beaten
150 g Topping: milk chocolate, roughly chopped
85 g peanut butter
100 g peanut brittle, roughly chopped

Method:
Oven temperature: 180°C

1. Base: Mix all the ingredients for the base until well combined. Spoon into a greased 23 x 23cm baking tin and press to even out. Bake in a preheated oven for 20 to 25 minutes or until cooked through, but still soft. Remove from the oven and leave to cool for 15 minutes.

2. Topping: Melt the chocolate in a glass bowl over a pot of simmering water. Stir in the peanut butter. Spoon the mixture over the cooled base. Scatter the peanut brittle over the chocolate.

3. Set aside to cool until the chocolate has set. Cut into 3 x 5cm slices. Remove from the baking tin and transfer to a cooling rack, then leave to cool completely.