Extraordinary Newsletter May 2026

A look at the people, places, and purpose shaping Extraordinary right now.

Clifftop Exclusive Safari Hideaway is in steady hands with the management couple, Lara and Jacques, at the helm. With more than 20 years of combined experience in the lodge and hospitality industry, they bring a balance of operational precision and deeply personal service that defines the Clifftop experience.

Lara’s journey began in the kitchen as a five-star Head Chef, where she developed a meticulous attention to detail and a deep understanding of what makes a guest experience truly memorable. Today, she carries that same mindset into her role, shaping a culture where warmth, care, and consistency are felt in every interaction. For Lara, luxury is not just about setting, but about how guests are made to feel throughout their stay.

Jacques’ path into hospitality started in the bush as a junior guide, eventually working his way up to a FGASA Level 3 Trails Guide. This foundation instilled a strong respect for the environment, alongside a structured and disciplined approach to operations. His focus on safety, maintenance, and team accountability ensures that the lodge runs seamlessly behind the scenes.

Together, they lead with a hands-on, people-first approach, creating a motivated team that understands the role each individual plays in the guest journey. The result is a lodge environment where high standards are consistently met, and every stay feels both effortless and meaningful.

The Cape Milner has unveiled a refined pergola and courtyard space, marking a thoughtful upgrade that enhances both the visual appeal and functionality of the property.

Designed by Revel Fox & Partners, the transformation strengthens the connection between the courtyard, the glass-roofed lounge, and surrounding guest areas. The result is a more cohesive and intuitive flow throughout this central space, allowing guests to move easily between areas while enjoying a greater sense of openness and comfort.

The design introduces a complementary palette of steel, glass, and timber, bringing in more natural light while offering improved weather protection. The newly extended pergola replaces the previous structure, creating a seamless transition between indoor and outdoor spaces and reinforcing a consistent design language across the property.

A new timber deck, carefully matched to the existing pool area, further ties the space together. Beyond aesthetics, the upgrade improves how the space functions, creating a more welcoming environment whether guests are passing through, relaxing in the courtyard, or spending time in the lounge.

This enhancement reflects The Cape Milner’s ongoing focus on evolving the guest experience through considered design and investment, ensuring the property remains both contemporary and comfortable.

Life in the bush: Meet Mabula’s Safari Manager

For Isaiah Banda, a career in conservation grew naturally from a lifelong connection to the outdoors. Growing up on a farm and attending a small rural school, his early years were defined by constant exposure to nature. Days spent observing plants, insects, and wildlife sparked a curiosity that evolved into a deep respect for the environment.

Isaiah began working in landscaping and garden design, gaining a strong understanding of indigenous plants and ecosystems. Guided by experienced mentors, he eventually transitioned fully into conservation. Today, as Safari Manager at Mabula Game Lodge, he ensures the reserve runs smoothly, balancing environmental responsibility with exceptional guest experiences.

His days are varied and often unpredictable – monitoring wildlife movements, assessing habitats, maintaining infrastructure, and supporting guiding teams. Much of this work happens behind the scenes but is essential to preserving both the ecosystem and the quality of the safari experience.

At the core of Isaiah’s approach is a simple principle: respect – for nature, wildlife, and the people dedicating their lives to protecting it. This philosophy shapes both how he manages the reserve and leads his team, emphasising mentorship, shared responsibility, and continuous learning.

Despite the operational demands, the moments in the bush continue to inspire him. Encounters like seeing a leopard with her cubs are reminders of why conservation matters and reinforce the importance of protecting these spaces for future generations.

Looking ahead, Isaiah believes collaboration and education will be key to the future of conservation. By working more closely with communities, organisations, and young people, he hopes to see a stronger, more connected approach to protecting South Africa’s natural heritage.

For guests visiting Mabula, his hope is simple: they leave with more than just sightings, but with a deeper understanding of the bush and a lasting appreciation for the role they can play in preserving it.

From the kitchen: A fresh take on a South African classic

This month’s recipe brings a wholesome twist to a familiar favourite.

A sweet potato malva pudding, made with coconut sugar and gluten-free flour, delivers all the richness of the traditional dessert with a lighter, more considered approach. Served warm with a smooth coconut sauce, it’s comfort food with a modern edge.

You will need:

Pudding Ingredients

• 400 g coconut sugar
  5 eggs
• 10 ml vinegar
• 170 g butter (or vegan butter / coconut oil)
• 200 ml milk (or coconut milk)
• 180 g gluten-free flour
• 10 g bicarbonate of soda
• 130 g sweet potato purée
• Pinch of salt

Sauce Ingredients

• 150 g coconut sugar
• 200 ml coconut cream or milk

Method

1. Preheat the oven to 180°C and lightly grease a baking dish.
2. Whisk the coconut sugar and eggs together until pale and well combined.
3. Heat the milk and butter until the butter has melted, then set aside.
4. Add the vinegar to the egg mixture and mix briefly.
5. Sift together the flour, bicarbonate of soda, and salt, then gently fold into the wet mixture.
6. Add the sweet potato purée and mix until smooth.
7. Pour the batter into the prepared dish and bake for 20 minutes, or until golden and set.

For the sauce

1. Combine the coconut sugar and coconut cream or milk in a saucepan.
2. Heat gently until the sugar has dissolved and the sauce is smooth.

To serve

1. Pour the warm sauce over the pudding as soon as it comes out of the oven.
2. Allow it to soak for a few minutes before serving.
3. Best enjoyed warm with coconut cream, dairy-free ice cream, or traditional custard.