Ballito Umhl - NOV 2020

experience at Coastlands Convention
Centre, Godfrey worked at two busy
Durban beach front hotels before
reaching one of his ultimate chef
dreams in 2008, when he was given
a job working under well-known top
South African chef, Dean Uren at the
five-star Zimbali Lodge.
“Working under chef Dean was
amazing. He is such a fantastic chef
and he taught me so much. He
introduced me to fine dining and I
worked at both the lodge and the
country club.”
When Simbithi opened the Fig Tree,
Godfrey moved across and began
working under another celebrated
South African chef, Gerard van Staden.
“I was incredibly happy to move
here. It really does feel like we are a
big family. I think chef Gerard turned
me into a real chef. I learnt so much
from him and he promoted me to
sous chef and then senior sous chef.”
Godfrey has since worked under two
other executive chefs at Simbithi -
Darren Bowers and Gary Opperman
“I have a little bit of all the top chefs
that I’ve been so lucky to work with in
my career inside of me … they have
all made me who I am today,” says
Godfrey, who is currently doing an
advanced diploma with the hopes of
one day becoming an executive chef
himself.
Commenting on the Fig’s newly
launched menu, Godfrey says putting
it together was a team effort. “I’m
incredibly blessed to work with such
a strong group of chefs, all of whom
had input and gave us their ideas for
the new menu.”
While they have kept many of
the restaurant’s firm favourites on
the menu, they have also added a
few surprises – our favourite being
Godfrey’s own Kenyan-inspired
Stuffed Lamb Shoulder with pimento,
dates and a wonderful Dukkha
spice. “We eat a lot of meat in Kenya,
especially lamb. There is also a lot of
Arabic influence, thus the Dukkha
spice.”
Asked what he enjoys about being a
chef, Godfrey says he loves learning
new things all the time. “At the
moment I am working on my pastry
skills under the watchful eye of our
own pastry queen, Philile Dlamini.”
Despite his humility, chef Godfrey is
no stranger to the spotlight and was
Lemon & Herb or Peri-Peri
Grilled Half Chicken
Decadent Duo Mousse Slice
even featured in author Erica Platter and photographer Clinton’s Friedman’s most
recent cookbook, Durban Curry: Up 2 Date. The book features a dish inspired by
Godfrey’s Kenyan heritage called Kuku Bizari Ya Pwani, which, in Swahili means ‘a
chicken curry from the coast’.
When he’s not at work, Godfrey and his partner Lungile (who is also a sous chef at
Simbithi) enjoy cooking healthy food at home. Strangely enough, this man who
is so skilled at serving up delectable meat dishes rather enjoys eating salads!
Pop in to the Fig Tree and try out some of the wonderful new dishes on the
menu. We highly recommended the Lamb, the Eisbein or the Chicken Tikka
Burger ... and you can’t go wrong with their famous Cashew Nut Chicken or any
one of the amazing curries!
Details: The Fig Tree, Simbithi: 032 946 540, or to get yourself a copy of Durban Curry:
Up 2 Date go to: www.durbancurry.co
40 Get It • Ballito Umhlanga November 2020