After lunch, we headed back out for our final game drive in Etosha National Park.
We finally got to see a warthog up close and got a little video of him:
We stopped by a watering hole as the afternoon wound down and found two elephants. As the sun was starting to go down, the light on the elephants really highlighted the shadows and detail of their skin:
As we were heading back in, one of our group spotted a black rhino and we were able to watch him for about 20 minutes. He crossed right in front of our vehicle and slowly walked to a nearby watering hole where we were able to get a some shots with his reflection in the water. It was a great ending to our time in Etosha:
We went back in for dinner at the lodge where we had sundowners and enjoyed our last night with a little music and dancing. tomorrow we have a long travel day headed down to Erindi Preserve – the largest private game preserve in the country.
Oryx – It’s what’s for dinner.
This is Sidney and Alison Bond. They are our leaders for the entire trip. They are both outstanding Chefs and trip hosts. If you love cooking and unique adventures, look them up (link)
Le Calabash ‘Petit Conservatoire de la Cuisine’ is located on the river Creuse in the heart of the Indre et Loire region, set in a small French hamlet on the edge of the local forest.The kitchen is a traditional French farmhouse kitchen that is fitted to allow you to feel at home and you will work with equipment that is normally used in the home kitchen.
Alison and Sidney are award winning chefs with many years of international experience. After meeting at The Royal Swazi Sun Resort and Spa in Swaziland, they married and have enjoyed a colourful culinary career. They have cooked for several heads of state which have included Her Majesty Queen Elizabeth II +and The Duke of Edinburgh, Prince William, Richard Attenbourgh, Mick Jagger, Madonna, Cher, Sylvester Stallone, U2, Elizabeth Taylor and Richard Burton. Alison and Sidney have won recognition by major food guides and have won medals at international level. Sidney was Captain of The British Craft Guild Team for 2000/2001 when they achieved a record medal total. The philosophy of this husband and wife team is ‘Balade Gormande sans Frontière’, Cooking without boundaries, or as Sidney would like to say, lets take a walk on the wild side, and he would, as he was born and raised on the plains of Zululand. They take traditional French cooking and introduce exotic flavours and traditions from around the world to create an exciting ‘culinary adventure
Tampaskis Travel 