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    [post_date] => 2023-02-15 00:05:23
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Simbavati Cederberg Ridge owner, Kate Bergh, shares the benefits to selecting our Full Board and Activities option











When Simbavati Cederberg Ridge opened its doors, we naturally wanted to accommodate people who were passing through the Cederberg, as well as those coming to spend a few days at our wilderness lodge. So we offered a Dinner, Bed & Breakfast rate.



However, this does not suit most guests best, and many of them don't realise it until they stay. If you're staying for longer than 1 night and planning on enjoying some activities while you take in the Cederberg splendour, the Full Board and Activities option is ideal.











Benefits of booking Full Board & Activities




It’s the best value for money, if you plan on doing excursions during your stay rather than to book Dinner, Bed & Breakfast and pay for activities and lunch when you arrive



You get first choice in the activities



 There is less to pay when you’re on holiday, as you’ve paid more in advance. (We even have a drinks supplement so that you can pay for that ahead of time as well, if you wish)



Some Value Adds are included in the Full Board and Activity rate, such as the complimentary use of E-Bikes and ad hoc yoga classes



We take care of your stay. You don’t have to research what there is to do in the area. Simply select which planned activities you feel like doing each day. Fewer decisions makes for more down-time



The extra cost of booking Full Board and Activities is much less if you stay for 3 or 4 nights. Our long stay offers are 50% off your  3rd night's stay or stay 4 nights but only pay for 3 nights












Linger a little longer



The lodge is an inviting place to relax and unwind. The Cederberg beckons to be explored and the views are an allure to stay and breathe for a while. That’s why we encourage longer stays of 3 nights or more.



Though we have enough activities to entertain guests for 4 night stays or longer, we will gladly swap out a morning or afternoon activity for a 30 minute treatment in the spa. 



Valid for stays of 3+ nights only. 









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Cederberg

Cederberg Ridge

Why Choose Full Board and Activities

WP_Post Object
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We compare the Cederberg to the rest of the Western Cape during winter, sharing the top reasons to visit this wilderness in the cooler months of the year.















IT'S WARMER



Daytime temperatures are typically 5°C warmer than Cape Town with  a sunny Cederberg winter’s day averaging at around 21°C-23°C. 
Cederberg's winter is much shorter than elsewhere in the Cape, typically spanning from mid/late May and ending in early August.







IT'S DRIER



Cederberg rains do fall in the winter but its classified as a semi-arid area, with only 180mm of rain per year.  The region gets only one third of the amount of rain Cape does Town, at most.











IT'S GORGEOUSLY GREEN



Winter in the Cederberg is beautiful and green. It's described as a rejuvenating time of the year, where the landscapes seems to flourish. Colours change from browns to vibrant greens, the flowers bloom, and crisp air adds to the refreshing sense that winter brings.

Simbavati Cederberg Ridge owner, Kate Bergh says, "The jagged sandstone rock formations of the Cederberg, with their burnt orange colour, are even more striking at this time of the year surrounded by the vibrant veld. It is quite simply, a beautiful place to visit."



ACTIVE DAYS



During a Cederberg winter your days are not ruled by the hot African sun and its limitations on your schedule.  The milder, temperate climate means time can be spent comfortably exploring the great outdoors.



Savour a lie in followed by a leisurely breakfast and then head out for a long walk. Alternatively, you can enjoy an excursion in the morning and a bike ride in the afternoon sun. 











KEEPING COSY



Early mornings are cold, but Simbavati Cederberg Ridge is a lodge built to withstand both the summer heat and the winter morning cold. Underfloor heating and log-burning fireplaces make the suites very cosy. The main lodge also has a fireplace in the library, dining room and sitting room, for when it is a little chilly.











FLOWERS & FYNBOS 



Cederberg celebrates an early spring, compared to the rest of the Cape. Depending on the rains, the spring flowers bloom from late July to September, along with the early flowering fynbos. 



There is a magic in experiencing the spring flower spectacle while the rest of the country is still in winter-mode.











An escape to Simbavati Cederberg Ridge and the rugged splendour of Cederberg's wilderness is always a good idea, but is especially appealing in wintertime.



Explore more about Simbavati Cederberg Ridge and contact us to book your stay.







Find further reasons why the Cederberg winter is idyllic, here.

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Cederberg

Cederberg Ridge

Experiences

The Joys of the Cederberg inWinter

WP_Post Object
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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. 



Explore Simbavati Cederberg Ridge.  


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Cederberg

Cederberg Ridge

Experiences

A Recipe to Remember