Is the temperature for this last day of summer at 15h35... summer is definitely staying for longer this year!!!

Over the past few months, Anri has perfected the dough for our bread at Makaron. Furthermore, she has taught Donald the art of making bread and he has become a master at it. His bread is always of the same taste, consistancy and shape!
Well done Donald!

When we established the "Pool Suites" we still had to make the entrance area look more inviting and Lloyd came up with the most wonderful idea to create a succulent garden for a change - as I am all for roses and just roses!!! It has turned out to be extremely fitted in that area and we keep on getting lovely comments from our guests!

When we decided to improve the sharpness of our knives to compliment Anri Diener's food at Makaron, there was no hesitation that it would have to be Laguiole knives - www.laguiole.com - totally handcrafter in France. So we started bringin them back slowly and now have enough to serve with our meat dishes in the restaurant.

After a long week of cooking at Majeka House's Makaron restaurant, we took Aurelien Gransagne for a week-end at Inverdoorn.
It is a magical place and after 48 hours we have come back totally refreshed and ready for a hard's year work!
On the day of our check-out we were treated to a breakfast in the bush with their tamed Cheetah. This is was the highlight of our stay.