Ginger and Lindt white chocolate cookies baked fresh on the day.
Breakfast artillery in the main lodge kitchen.
Mrs Jeanette bakes her famous blueberry and Lindt white chocolate scones.
Banana loaf complemented by orange honey butter.
Quinoa and roast vegetable salads prepared for lunch.
Vanilla bean and goat's yoghurt panacotta with summer berries and fresh macerated basil.