The Fig Tree Restaurant’s new winter menu blends bold African flavours with global flair.

The creative force behind the new dishes are the restaurant’s dynamic executive chef duo, Godfrey Kinyanjui and Lodewyk Lesch, who launched the menu at Simbithi Country Club on Thursday. Both chefs have a taste for modern fusion cooking.

For Chef Godfrey, cooking is personal. He enjoys creating homely food, using traditional recipes and spices that will transport diners to his homeland. Hailing from Nairobi, Godfrey was recently appointed to the South African Culinary and Hospitality Educators’ Forum.

His Kenyan heritage is woven into his signature dish: Kuku Bizari Ya Pwani. This aromatic chicken curry is slowly cooked in coconut cream and spices, served with basmati rice, roti or poppadom. “This East African dish is close to my heart and part of my heritage,” he said.

Chef Louis’ favourite dish on the new menu is the honey roasted butternut pasta, with lentils, feta, sweet bell peppers, rocket and basil pesto tossed in coconut cream. This vibrant, colourful dish is a contrasting sweet and savoury delight.

The oxtail bitter ballen – crispy arancini balls filled with juicy pulled oxtail – were a hit, especially with radio personality, Styles Mbatha. He thought the meat filling would make a great pie for the golfers at the halfway house.

The chefs have created a deconstructed shrimp sushi tower, which will please Simbithi residents as The Fig Tree does not serve sushi. Tender shrimp are mixed in a creamy mayonnaise and sriracha sauce and sit on top of crunchy cucumbers and soft, smooth avocado on a bed of sushi rice.

Chef Louis noted the importance of sustainability and supporting local farmers and businesses.

“We try to source everything – within reason – from neighbouring farms and local businesses. Obviously, certain products may come from outside the province, but only if it cannot be sourced on the North Coast or elsewhere in KZN,” he said.

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