{"id":12867,"date":"2026-02-24T08:09:28","date_gmt":"2026-02-24T08:09:28","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=12867"},"modified":"2026-03-27T05:57:14","modified_gmt":"2026-03-27T05:57:14","slug":"a-silver-moment-at-the-food-oscars-for-sibaya-chef","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/a-silver-moment-at-the-food-oscars-for-sibaya-chef\/","title":{"rendered":"A Silver Moment at the Food Oscars for Sibaya Chef"},"content":{"rendered":"<p><strong>A hunger for learning provides endless opportunities for growth in the industry Prudence Ntombela, chef de partie from Sibaya Casino &amp; Entertainment Kingdom in Durban, competed at the prestigious gala awards dinner at the Inter-Hotel Challenge in December 2025.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\">She placed second in the Food &amp; Wine Pairing (hot) category with her masala slinger with creamy Lancewood arancini, romesco sauce and pico de gallo, served with David Nieuwoudt Ghost Corner Pinot Noir 2023.<\/p>\n<\/blockquote>\n<p><span style=\"text-decoration: underline;\"><strong>Considered the Oscars of the hospitality industry, this annual national event celebrates excellence, innovation, and collaboration in hospitality. Participation is lengthy and vigorous, completed over several days and culminating in the gala awards dinner.<\/strong><\/span><\/p>\n<ul>\n<li>\u201cWorking in the hospitality industry is physically exhausting and mentally demanding \u2013 long hours, pressure, and challenges that push you every day. But passion is what keeps you going,\u201d says Ntombela. \u201cIt\u2019s the joy of serving others, the pride in making someone\u2019s day better, and the fulfilment that comes from delivering excellence. Passion turns fatigue into purpose, and challenges into opportunities to grow. To every chef out there: keep pushing, keep learning, and keep believing in your craft. It\u2019s the heart you put into your work that sets you apart.\u201d<\/li>\n<\/ul>\n<p>Ntombela, who began working at Sibaya in 2010, is proud of herself in her current position, having achieved the position of chef de partie in 2022. Describing herself as focused and motivated, she is still looking forward to further advancement in her career. \u201cI see myself growing and taking on more responsibility in this industry,\u201d she says. \u201cThis position is just a start of my journey, not an end. I hope to achieve many other things. I love to set goals and pursue them with my work, dedication and enthusiasm.\u201d<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12868\" src=\"http:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image001.jpg\" alt=\"\" width=\"394\" height=\"594\" srcset=\"https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image001.jpg 394w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image001-199x300.jpg 199w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image001-364x549.jpg 364w\" sizes=\"auto, (max-width: 394px) 100vw, 394px\" \/>Every chef you meet will fondly recall a food memory from their childhood. For Ntombela it\u2019s coming home from school to the smell of baked bread. \u201cMom would let us take a piece and smother it with butter which melted onto the warm, fresh bread,\u201d she recalls. \u201cWhat a wonderful memory.\u201d<\/p>\n<p>For Ntombela, kitchen essentials include olive oil, which she always has on hand. \u201cOlive oil is a versatile staple in any kitchen. It\u2019s ideal for saut\u00e9ing, dressing salads or drizzling over finished dishes. It adds a hint of richness and depth to your meals,\u201d she says.<\/p>\n<p>While olive oil is her go-to ingredient, the chef\u2019s knife is Ntombela\u2019s number one tool. She considers it indispensable for everything from precise slicing and dicing to chopping, noting, \u201cNo chef is complete without a good knife.<\/p>\n<p>Ntombela adores Durban cuisine, from the aromatic curries of Indian descent to the hearty meals that reflect local traditional dishes. \u201cMy favourite food is a spicy lamb curry with pap or steamed bread. It reveals a lot about my cultural background and my upbringing,\u201d she smiles.<\/p>\n<p>When she is not hard at work in the kitchen, Ntombela loves watching TV, especially the reality cooking competition show, Come Dine With Me.\u00a0 She is also a great admirer of Jamie Oliver; she loves how he makes everything look simple with an approach that appeals to a wide audience.<\/p>\n<h3><strong>Lamb curry and rice recipe <\/strong><\/h3>\n<p><em>Serves 4 \u2013 6<\/em><\/p>\n<p><strong>Curry ingredients<\/strong><\/p>\n<ul>\n<li>2 kg lamb (shoulder or leg), cut into medium cubes<\/li>\n<li>3 tbsp vegetable oil<\/li>\n<li>2 large onions, finely chopped<\/li>\n<li>2 tbsp of finely chopped garlic<\/li>\n<li>2 tbsp ginger finely chopped<\/li>\n<li>2 tbsp masala curry spice<\/li>\n<li>Handful of fresh chopped curry leaves<\/li>\n<li>Handful of freshly chopped mint<\/li>\n<li>Handful of freshly chopped coriander<\/li>\n<li>\u00bd tsp egg yellow powder<\/li>\n<li>1\u20132 fresh green chilies, slit (optional)<\/li>\n<li>2 medium potatoes, peeled &amp; quartered (optional)<\/li>\n<li>Salt to taste<\/li>\n<li>2 cups hot water<\/li>\n<li>Fresh coriander, chopped (for garnish)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method<\/strong><\/span><\/p>\n<p><strong>Build the base<\/strong><\/p>\n<ul>\n<li>Place the lamb cubes into a bowl and rinse using cold water for 5 minutes and set aside,<\/li>\n<li>In a large pot add oil, onions and cook on medium heat until deep golden brown (this is key for flavour). Stir in garlic and ginger. Cook for 1 minute until fragrant. Add curry leaves, mint, coriander, masala powder and chilies. Fry spices for 30\u201360 seconds (don\u2019t burn).<\/li>\n<li>Add the lamb to the pot, add salt and hot water<\/li>\n<li>Cover and simmer on low heat for 1\u00bd to 2 hours, stirring occasionally.<\/li>\n<li>Coat the potatoes in egg yellow powder and add in the last 30 minutes of cooking.<\/li>\n<\/ul>\n<p><strong>Finish<\/strong><\/p>\n<ul>\n<li>Season with salt to taste, garnish with fresh coriander, and let rest 10 minutes before serving.<\/li>\n<\/ul>\n<p><strong>Simple steamed rice ingredients<\/strong><\/p>\n<ul>\n<li>2 cups basmati or long-grain rice<\/li>\n<li>4 cups water<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tbsp oil or butter (optional)<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Rinse rice until water runs clear.<\/li>\n<li>Bring water, salt, and oil to boil.<\/li>\n<li>Add rice, stir once.<\/li>\n<li>Reduce heat, cover, and simmer for 12\u201315 minutes.<\/li>\n<li>Rest 5 minutes, then fluff with a fork.<\/li>\n<\/ul>\n<p><strong>Serving Suggestions <\/strong><\/p>\n<ul>\n<li>Serve with sambals (finely diced tomato, onion, carrot and chili)<\/li>\n<li>Add roti, naan, or steamed bread<\/li>\n<\/ul>\n<p>Chefs pro tip: A squeeze of lemon just before serving lifts the curry beautifully.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12869\" src=\"http:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image002.jpg\" alt=\"\" width=\"595\" height=\"334\" srcset=\"https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image002.jpg 595w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image002-300x168.jpg 300w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image002-192x108.jpg 192w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image002-384x216.jpg 384w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image002-364x205.jpg 364w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/02\/image002-561x315.jpg 561w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A hunger for learning provides endless opportunities for growth in the industry Prudence Ntombela, chef de partie from Sibaya Casino &amp; Entertainment Kingdom in Durban, competed at the prestigious gala awards dinner at the Inter-Hotel Challenge in December 2025. She placed second in the Food &amp; Wine Pairing (hot) category with her masala slinger with&#8230;<\/p>\n","protected":false},"author":1,"featured_media":12868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,5],"tags":[],"class_list":["post-12867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Silver Moment at the Food Oscars for Sibaya Chef - FoodBlogDBN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.food-blog.co.za\/durban\/a-silver-moment-at-the-food-oscars-for-sibaya-chef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Silver Moment at the Food Oscars for Sibaya Chef - FoodBlogDBN\" \/>\n<meta property=\"og:description\" content=\"A hunger for learning provides endless opportunities for growth in the industry Prudence Ntombela, chef de partie from Sibaya Casino &amp; Entertainment Kingdom in Durban, competed at the prestigious gala awards dinner at the Inter-Hotel Challenge in December 2025. 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