Zimbali is celebrated for wonderful weddings where a dedicated group is ready to fulfil every bride's wish. The chapel with its gleaming wooden floors, merges with the forest and is an idyllic setting for an intimate wedding. Anthuriums add their glorious colour to the occasion blush pink and creamy caught together in loose sprays bound with loops of orchid pink satin ribbon. 

The Palm Terrace is a tranquil setting to tie the knot overlooking the blue crystalline waters of cascading pools. After the ceremony, a celebration lunch, a breathtaking start to a gorgeous honeymoon in the peaceful elegance of Zimbali Lodge. 

The cuisine at Zimbali, orchestrated by Executive Chef Phil Alcock, reflects the clear direct flavours and tastes of Natal's seasonal bounty. Phil has taken particular delight in featuring their colourful fresh vegetables; plump peppers, watercress, coriander often combining them with exotic nuances and textures of Natal's fruits; mango, litchi, yellow guavadillas, passionfruit and full flavoured pineapple. He emphasises that complicated fusion cooking is out of the window, simplicity is the best way forward - taste the fish! 

Stunning green Pea & Mint Soup with a freshly poached egg served with a choice of crisp rolls made in the early hours of the morning, among them olive, raisin and cheese. Kingklip & pan-fried Calamari with saffron potatoes, marinated tomatoes and baby artichokes with a touch of a white wine sauce tinged with saffron.

The carts-only golf course at Zimbali, a challenging Par 72 designed by Tom Weiskopf, meanders over vastly changing terrain testing the skill of dedicated golfers and at the same time the course delights the eye with a kaleidoscope of stunning natural scenery. As you putt see deer, bushbuck, prolific bird life and butterflies - this is a haven for lepidopterists!

On the left are the Holy Hills and to the right privately owned homes overlooking the Sweet Water Lake that flows into the Indian ocean beyond. 

Spend a quiet hour in their welcoming comfortable lounge where you can read a book, play a game of chess or backgammon. There is always a hospitable touch, a bowl brimming with fresh fruit - a sweet temptation. Here have a restful afternoon tea, pre-dinner drinks or a quiet chat before bedtime over coffee and liqueurs.

Leisurely Cocktails in the Trophy Bar
"A cocktail is a pleasant drink, it is mild and harmless I don't think. When you've had one you call for two and then you don't care what you do!" George Ade, The Sultan of Sulu, 1902 

Cocktails at the Trophy Bar, try Tequila Sunrise with freshly squeezed orange juice, tequila and a splash of grenadine syrup. Misty Clouds, a luscious blend of Kahlua, Cape Velvet and ice cream. Another star, the Zimbali Quencher with white grape juice, passionfruit, lemon juice and orange gold grenadine syrup.

The African themed rooms and suites are where guests are pampered with superb service, which includes your own private butler. Hand crafted Rhodesian teak four-poster beds with comforters in delft blue. Step out onto the verandah and view the tranquil vistas.  

A romantic dinner à deux.

Dine at Zimbali's dramatic candlelit restaurant reflecting Natal's colonial past. The restaurant is lost in time suspended and surrounded by the natural forest with its subtropical flora and myriad palms. The architecture is African classical with open truss roofing and gleaming dark wood floors. From your immaculately dressed table with starched white linen, glimpse colourful flashes of spectacular birds in emerald and crimson or a fascinating array of butterflies. 

Zimbali Lodge was Executive Chef Phil Alcock's introduction to the fascinating curry culture of Natal. An array of complex stunning tastes waiting to be explored.

Deeply flavoured curries are part of the rich fabric of Natal's culinary tradition providing a plethora of vivid tastes and textures.

Fish curry is served with Basmati rice braised in chicken stock with finely chopped onions, mushrooms, green and red peppers. Side dishes of Crisp pappadums, roti, puri pata, butter-fried bananas and brinjals all embellished with little bowls of lemon atchar, red chillies, tomato and onion.

"All happiness depends on a leisurely breakfast." 
John Gunther, Newsweek Magazine, 1970 

Richly coloured and opulent, breakfast at Zimbali
is a veritable feast.

From the early morning buffet enjoy bountiful fruits, fresh, dried and compoted. Tart plums in sugar syrup, pears in brandy and green melon balls in mint. Cinnamon stewed fruit, bananas with nutmeg, plump fresh dates and dried mango with gooseberries - a touch of spice adds a vibrant note.

Great muesli; Chocolate & Oats, Natural Health Mix, Caribbean with Dried Fruit, and Toasted Raisin & Oat. Scatter with pine nuts, sesame seeds and almonds. 

Among the special breakfast dishes, chicken satay marinated in a tomato, chilli, coriander and peanut sauce is served with a poached egg, hash browns and grilled tomato. 

Freshly made croissants are filled with chocolate and choose a Danish pastry with raisins, apples or apricots, while white chocolate and poppy seed muffins are delectable with coffee.

The beauty and luxuriance of the Zimbali terrain is breathtaking. Wild bush banana trees, bluegum and palm trees have been reintroduced. Wild irises line the pathways, when in bloom said to signify rain in 24 hours! As you stroll through the wooded pathways delicious monsters and wild date palms among many surround you. The whole area is carefully protected and forms a backdrop to the spectacular architecture.  

With an average annual temperature of 24°C Zimbali is a perfect choice to holiday the year round or host a conference in large rooms perched on the side of a bluff with wonderful views of forest, lake and ocean. Although crisp and cool early morning, the weather is deliciously warm during the day and cools in the late afternoons.

Pamper yourself! Drift down to the Zimbali Health & Beauty spa. Succumb to a deep massage, a dead sea mud wrap followed by a hydro shower attended by a staff of highly skilled, clearly dedicated therapists.

At night Zimbali glows with a thousand lights, a romantic setting for a summer honeymoon cake of vanilla sponge flavoured with ripe fresh peaches festooned with gooseberries, sliced strawberries and kiwi fruit circled with crisp almonds, coconut shards and crowned with golden spun sugar.

SEE RECIPES
THE BOLD, COLOURFUL TASTES AND FLAVOURS OF 
A HONEYMOON TABLE

TRAVEL PLANS FOR THE ULTIMATE HONEYMOON
CAN BE ARRANGED BY DRAGONFLY AFRICA
WITH SOUTH AFRICAN AIRLINK

ZIMBALI LODGE AND COUNTRY CLUB
P.O. Box 404, Umhlali, 4390
Tel: +27 (0) 32 538-1007 Fax: +27 (0) 32 538 1091
www.suninternational.com 

Special thanks to Mokka Florist 0329461588

Production SHOWCOOK.COM
Photography Franz Lauinger