Set in Big 5 territory within the Timbavati Private Nature Reserve, Simbavati Trails Camp offers an off the grid walking safari with no electricity or WI-FI. This makes for an enchanting, back-to basics-in-luxury experience and the fire-to-table style of cooking sets the tone to the ambience in camp.
The culinary delights that are plated at each sitting are memorable and one of the highlights of the safari.
The heart and soul behind Trails Camp’s food is charismatic Head Chef Raphael, who is a joy to connect with around the fire or table setting in camp. His pride in his dishes is captivating and his incredible cooking skills are so impressive.
In conversation with Head Chef Raphael, we found out more about his passion for cuisine and what makes Simbavati Trails Camp so special.
What makes cooking at Trails Camp different compared to a traditional safari lodge?
Here we encourage one of the oldest forms of cooking: from the fire, straight to the plate. It is unique and wonderfully rustic.
Fire cooking is one of the most challenging methods because you need to regulate the temperatures by using instinct to detect the heat and keep it perfectly set to cook the dish. I took it as a personal challenge that if I could master cooking on the fire I would be able to do wonders in the industry, in any other way of cooking too. Simbavati Trails Camp has the ability to drive back time. In camp we are able to use a rustic form of presenting luxury. I love that.
What are your passions and how do you share these at Simbavati Trails Camp?
I love cooking with my heart. It is my passion. I’ve been at this special camp from the day it opened about three years ago.
I choose to be at Simbavati Trails Camp and to share my passion for food and for connecting with people, through stories around the campfire. We are connected through food and through humanity.
What are your favourite dishes to prepare at Simbavati Trails Camp and why?
I enjoy making traditional dishes. I like to fuse dishes to accommodate every guest, no matter where they are from in the world, so they will appreciate the food at a high standard. I like to add traditional and international touches to bring out flavours that everyone will love. This is how I like to put a twist on my creations
On plated evenings at Trails Camp I enjoy making Braised Pork Neck. This is one of my signature dishes. I serve braised pork medallions, baked mashed potato cakes, broccoli and baby corn with apple jus. I like to serve this on a shared board, between two people, enjoyed around the fire.
Boma nights at the camp are enjoyed around the fire together, where all guests dine side by side and get to know each other. It’s an African tradition. People from different nationalities interact and share stories, discovering that the world is one and we have so much in common.
I serve them traditional African dishes, cooked on the open fire. Part of the boma spread is pap, a maize meal dish. It is one of my favourites. It is a dish that tells a story of humankind as it is found all over the world and throughout history. In Africa we eat with our hands. I prepare the pap so it is fluffy and served with a stew made with lamb neck, slow- cooked over the fire, so it falls off the bone. The pap can soak up the sauces and flavours of the stew.
What is it that connects you to this unique walking safari camp?
It gives true variety to my well being. It gives me the pleasure of combining two of my passions, that being cooking in an authentic fire-to plate style and also connecting with the guests.
I love Trails Camp. Trails Camp is my home.
Simbavati Trails Camp invites guests to explore the untamed wilderness on foot, surrender to a connection with nature, enjoy incredible food and revel in a rejuvenating reset.
Discover more at www.simbavati.com/lodges/trails-camp/
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- Luxury accommodation at Simbavati Cederberg Ridge
- All meals as per the itinerary
- Wine tastings and pairings from Boschendal, Bellingham, and Fryer’s Cove
- Guided activities including sundowner walk, cellar visit, stargazing, and rock art tour
Excludes: Spa treatments, beverages outside the tasting menus, transfers, curios, and personal expenses.
Rates (Per Person Per Night, Sharing)
- Classic Rooms: R3,380
- Luxury Suites: R3,820
- Superior Suites: R4,040
- Superior Pool Suites: R4,240
Single Supplement: 33% of the per-person sharing rate
Special Offer: Extend Your Stay & Save
Make your wine weekend even more memorable. Add a 3rd or 4th night on a Dinner, Bed & Breakfast basis at these exclusive rates:
- Classic Room: R2,125 pppn sharing
- Luxury Suite: R2,500 pppn sharing
- Superior Suite: R2,700 pppn sharing
- Superior Pool Suite: R2,850 pppn sharing
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