Childhood memories lead to the greatest inspiration
“South African cuisine is all about heart and home,” says Simbavati Group Executive Chef, Garth Davids, whose passion is creating good honest food in a farm to table style.
He shared a favourite personal recipe with us, representing his journey from humble beginnings as a young boy growing up in the Cape Town suburb of Mitchell’s Plain, to the Chef he is today.
What did Chef Garth’s childhood taste like?
Chicken liver, a staple dish in his mother’s household, was usually served with a “smoortjie” – a sauce prepared with sauteed onion and tomato or sometimes mayonnaise. Toffee apples were also a much-loved treat in his neighbourhood and were usually enjoyed with his friends on the walk home from a cricket match. Finally, he fondly recalls the basket of fruit, always available on the kitchen counter and the scent of the fruit that greeted him when he returned home.
Chef Garth chose to combine these ingredients to bring these childhood memories to life through this recipe.
RECIPE
Chicken liver and brandy Parfait, burnt apple served on toasted brioche, truffle onion puree, mixed berry coulis and toffee apple
Preparation:
Ingredients For the chicken liver parfait:
250g chicken livers (deveined and cleaned)
15ml olive oil
80g finely chopped onion
80g chopped apples
5g rosemary
5g garlic
50ml brandy
200g soft butter
Method:
Add olive oil to pan along with the onions, garlic and rosemary
Sauté until onions are translucent, then add in the chopped apples and cook for 10 mins
Add the brandy and allow alcohol to evaporate
Remove mixture from heat and set aside.
In a separate pan heat up oil until pan is nice and hot slightly smoking, then add your chicken livers and cook until medium rare not all the way through
Remove from heat and add to apple and onion mixture
Place mixture into a blender on medium speed and slowly add the soft butter. bit by bit, until all the butter is incorporated
Once the butter is incorporated, remove from blender and strain through a sieve
Line a container with cling wrap and pour strained mixture into container and allow to set in fridge for about 4 to 8 hours
Ingredients for the onion puree:
2 white onions sliced
¼ teaspoon truffle oil
5g garlic
5g thyme finely chopped
50ml fresh cream
30ml olive oil
Method:
Place all ingredients into a pot and cook very slowly until onions are soft and caramelized
Once mixture is ready, blend until smooth and add in the truffle oil
Place into a squeegee bottle.
Ingredients for the baby toffee apples
1 can baby apples (Liberty or Goldcrest brand)
200g white sugar
50g glucose
50 ml water
Method:
Add sugar, glucose and water into a sauce pan and bring to a boil, once mixture is boiling turn the heat low and cook very slowly
Do not stir sugar with a spoon, Rather gently swivel the pan around or side to side to keep mixture from burning
Heat the sugar to hard crack stage (156 degrees Celsius)
Once sugar reaches temperature, remove from heat, take skewer sticks and pierce them into the apples
Dip each apple, one by one, until each apple is fully coated
Leave apples to harden
Ingredients for mixed berry coulis:
2 cups frozen mixed berries
1/2 cup sugar
1/2 cup water
5g cornstarch
Method:
Place berries, water and sugar in a saucepan and bring to a boil until sugar is dissolved
Add cornstarch and cook for 10 mins until mixture thickens and cornstarch is completely cooked out
Place mixture in a blender and blend until smooth
Pass mixture through a sieve to remove berry seeds, then place in a squeegee bottle
Ingredients for the burnt apple:
1 whole apple peeled and sliced into wedges
Method:
Place sliced apples into a tray and blow torch until apples are charred.
If you do not have a blow torch you can hold them over an open gas flame to give them a charred colour.
To Assemble:
Slice store bought brioche bread and toast until golden brown.
Place in the center of the plate, quenelle the chicken liver pate’ and place on top of brioche.
Pipe four small dots of onion puree on and around the brioche, place the burnt apple and toffee apple on either side of the parfait. Place small dots of berry coulis around the brioche and lastly garnish with fennel shoots.
Let us do the cooking
If you’d prefer Chef Garth to cook for you, performing some of his culinary mastery, stay with us at Simbavati Cederberg Ridge where the food offering is as memorable as the setting.
At Simbavati Fynbos on Sea, our dedicated guide portrays passion and personalised professionalism which transforms each guest's experience into an extraordinary journey. Meet Keith, a true maestro of his craft, with a knack to intertwine knowledge with exploration in nature to create a memorable adventure.
Radiating a genuine enthusiasm for showcasing the wonders of the Garden Route and the setting at Simbavati Fynbos on Sea, Keith ensures that every guest departs with cherished memories and a profound appreciation for the natural world.
Nature Enthusiast
Beyond his role as a guide, Keith is a nature enthusiast, avid bird watcher, and an expert in plant knowledge. A warm, open-minded, accepting, and patient individual, Keith is a treasured member for the Simbavati family.
His journey into guiding began with a discovered appreciation for Fynbos, and led to a deeper exploration of nature's wonders. One of Keith's focus areas lies in revealing the healing power of plants. As a guide, he sees this role as an opportunity to help others understand themselves and nature.
Adventures and Activities
Join Keith on an exploration of Simbavati Fynbos on Sea, where his passion and knowledge converge to create an immersive experience.
Experiences available range from guided nature walks to kayaking, beach explorations, guided mountain biking excursions, 4x4 eco drives and rejuvenating sunset barge cruises. The protea farm tour is also a favourite activity and a must-do during a stay at Simbavati Fynbos on Sea.
Unlock the secrets of Simbavati Fynbos on Sea’s enchanting environment, with Keith as your guide.
Simbavati Waterside is a quintessential, beautiful and enticing safari lodge set in the Klaserie Private Nature Reserve. Those in search of romance will enjoy the lodge’s many intimate spaces, imaginative private dining settings and the joy in knowing that no two meals are ever quite the same. Surprise special touches are added to the experience for those celebrating honeymoons and anniversaries too or for those simply enjoying the disconnection from a busy life to reconnect with each other on safari.
Dining Variety and Flair
At Simbavati Waterside, we believe that an extraordinary safari experience extends far beyond thrilling game drives and breathtaking wildlife encounters. A vital aspect of this experience is the opportunity to indulge your palate in a remarkable setting, surrounded by the untamed beauty of the African wilderness. Our dining settings and options are designed to enhance your safari adventure and create unforgettable memories.
Bush Boma: An Authentic Safari Feast
During a safari stay at Waterside, one of your evenings will involve dining under a star-studded African sky in our Bush Boma, with the sounds of the wilderness as your soundtrack. The traditional boma experience offers you an authentic safari feast like no other. Gather around the crackling fire as you savour a delectable blend of traditional and contemporary African cuisine. The atmosphere is both enchanting and communal, as you share stories of the day's adventures with fellow travelers and the Waterside team, creating lasting connections and enjoying some traditional African song and dance too.
Beach Boma with a Wood-Fired Pizza Oven
Simbavati Waterside's beach boma is a unique gem, where you can bask in the serenity of a private beach setting alongside our active waterhole. Beside the tranquil waters of our private dam, delight in our unique wood-fired pizza oven. Sip on your favourite beverage as you dine with a view over the wilderness and a sense of tranquility. An option on the menu may well be one of our signature, freshly baked pizzas with a delightful array of toppings. This unique dining experience offers a perfect combination of relaxation and indulgence on safari.
Al Fresco Dining Overlooking the Waterhole
The iconic and captivating dining setting at Simbavati Waterside is our al fresco dining deck, overlooking the waterhole. Take a seat on our open-air deck and witness the mesmerising theater of nature unfold before your eyes. While you enjoy gourmet dishes created by our talented chefs, watch as elephants, hippos, and various other wildlife come to quench their thirst at the waterhole. It's a dining experience that allows you to become one with the African wilderness.
Private Dining
For those seeking a more intimate and personalised experience, Simbavati Waterside offers private dining options. Whether it's a romantic dinner for two or a special celebration, we can arrange a private dining experience that suits your preferences. Some secluded locations include dinner in our private wine cellar, on your private deck or tucked away in one of our more secret locations. Under the guidance of our expert culinary team, you'll enjoy a meticulously crafted menu in a secluded location. Private dining at Simbavati Waterside is an exquisite way to celebrate life's special moments or simply relish a quiet evening in the wild.
Simbavati Waterside's unique dining settings and options are an integral part of our safari experience. We believe that indulging in exceptional cuisine amidst the awe-inspiring African wilderness adds an extra layer of enchantment to your adventure. We aim to make your culinary journey at Simbavati Waterside as unforgettable as the safari itself.
The Cederberg, a ruggedly beautiful region of South Africa with a remarkable history, tells a story that traverses through time. It spans from the original inhabitants, the San and Khoikhoi people, to colonial explorers, early settlers, and later conflicts and triumphs.
The Original Inhabitants
Long before European settlers arrived, the Cederberg was home to the San, or Bushmen people, and the Khoikhoi people. The San were hunter-gatherers who roamed this vast land, leaving their legacy in the form of ancient rock art found in caves and overhangs throughout the region. Some of these rock art depictions date back over 2,000 years and portray herds of eland, elephants, leopards, and more.
Early Explorers
The first European contact with the Cederberg was made by the explorer Bartholomew Dias when he spotted these imposing mountains from the Atlantic Ocean. He named them the "Sierra dos Reis," which translates to the "mountains of the three wise men of the East." These three mighty peaks, including Sneeuberg, Sneeukop, and Tafelberg, are still visible from Cederberg Ridge today.
The name "Cederberg" itself originates from the Clanwilliam Cedar Tree (Widdringtonia cedarbergensis). This rare and endemic tree typically thrives at altitudes above 1,500 meters. It is revered for its fine-grained wood, but the arrival of European settlers nearly led to its complete extinction. The cedar tree was heavily utilized for furniture, housing, and even telegraph poles. Today, these trees are strictly protected, with only isolated, hard-to-reach specimens remaining.
Early Colonization
Around 1670, one of the earliest colonists to the Cape, Marthinus Oloff Bergh, led an expedition north from Cape Town to explore the Cederberg. The owners of Simbavati Cederberg Ridge are proud 10th generation descendants of this visionary explorer. Bergh's scouting party encountered the river that flows through the valley, observing herds of elephants along its banks, leading to its apt naming as the Oliphants River. Regrettably, these elephants were eventually hunted to extinction in the region by later settlers.
Clanwilliam's Growth
The Cederberg area began to see population growth with the arrival of the 1820 settlers from England and Ireland. Although many of these settlers initially found the area challenging due to its mountainous terrain and Mediterranean climate, Clanwilliam, one of South Africa's oldest towns, steadily expanded. Clanwilliam's establishment as a municipality in 1808 marked an important milestone. In fact, it is the seventh oldest town in South Africa, a testament to its historical significance.
Impact of the Anglo-Boer War
The Cederberg was the unexpected southernmost battleground of the Anglo-Boer War. Boer commandos traveled southward from their strongholds in northern South Africa, aiming to threaten the English Cape Colony. The town of Clanwilliam, the northernmost English stronghold, was a focal point of this conflict. The Boers sought to garner local support from Dutch-descendant farmers, but their efforts proved futile. These farmers, while harboring no love for English colonial governance, believed that the English would ultimately emerge victorious, and they feared repercussions. As a result, they chose to remain loyal to the English.
The Englishman's Grave
A poignant episode from this era is that of Lieutenant Clowes, an Englishman leading a patrol from Clanwilliam. His patrol was ambushed by a Boer commando, resulting in his tragic death. He was buried on the spot, and his family later erected a headstone resembling a Celtic cross with the words "brave and true." This location became known as Englishman's Grave, and Lieutenant Clowes' mother made the arduous journey from England to visit her son's grave each year until 1936.
Clanwilliam Dam and Rooibos Tea
The construction of Bulshoek Dam in 1914 marked an important turning point for the area's fortunes. The much larger Clanwilliam Dam was built in 1935 and later expanded in 1964. These developments allowed neighboring farms access to the vital resource of irrigation water. Today, the region's primary agricultural products are wine, table grapes, citrus, and renowned rooibos tea. Plans for further dam enlargement are in the works, offering potential for continued growth.
Cederberg Wilderness Reserve
The Cederberg Wilderness Reserve was officially established in 1973, serving as a protected area that now spans about 5,250 hectares. In 1987, an additional reserve was established with the primary goal of preventing the Clanwilliam cedar tree's extinction. These trees, remnants of a colder era, are now found on cooler mountain slopes in remote, inaccessible areas. All farming livestock was removed from the Cederberg Wilderness Reserve, and small quantities of indigenous fauna were reintroduced, allowing the mountain fynbos to recover. The reserve has become a cherished wilderness destination, providing solace for those seeking refuge from the demands of modern life.
Cederberg or Cedarberg?
A curious historical note is that the English name for the region was initially the Cedarberg, while the Afrikaans name was Sederberg. About 15-20 years ago, it was decided to merge the two names into the new name, Cederberg. As a result, you may encounter both spellings: Cedarberg and Cederberg.
The Cederberg, with its rich tapestry of history and natural beauty, continues to enchant visitors, offering a captivating glimpse into the past while embracing the present.
