Easter inspo from Sibaya’s executive sous chef to help you cook like a pro

Zakhele Ndlozi shares his favourite recipes for you to wow your family and guests this upcoming long weekend

Two of the biggest holidays on the Christian calendar are Christmas and Easter – and both are celebrated with feasting. At Easter it marks the joyful the resurrection of Jesus Christ after his crucifixion, observing the end of the 40-day Lenten season of fasting, prayer, and penance. This celebratory meal symbolises spiritual victory, new life, and the abundance of God’s grace, often featuring traditional foods like lamb (representing Christ) and eggs (symbolising the empty tomb and resurrection).

Of course, regardless of faith and religion, all are welcome to indulge and share these elements and host an Easter table, usually on the Sunday of the long weekend which begins on Good Friday, followed by Holy Saturday, and Family Day on the Monday.

Easter Traditions And Personal Memories

Sibaya’s Executive Sous Chef Zakhele Ndlozi has shared three of his favourite Easter recipes to try at home, but first he tells us about his own Easter memories and traditions.

Our strongest sense of association is smell, and nothing is more beautifully nostalgic than the aromas we remember from childhood. When Ndlozi thinks of the Easters of his youth the first thing that comes to mind is the smell of warm spices and something baking in the oven, usually a simple apricot coconut cake.

“Easter was never overly fancy growing up, but there was always that comforting smell of home, of something made with care. That’s a feeling I still try to recreate in my cooking today,” he says.

At home with his family, pickled fish is a non-negotiable. “We always had Cape Malay pickled fish. No matter how refined my cooking becomes, I always make sure there’s something familiar on the table that everyone recognises and enjoys. Easter is about connection, not just presentation.”

Quick Easter Questions And Chef’s Tips

Ndlozi squeezed in these quick-fire Easter questions between the rush of two kitchen services. Here they are, translated from kitchen speed into words on a page:

Hot Cross Bun: Toasted or fresh? Toasted, with butter melting through, and served with vanilla ice cream.

Easter Eggs: Dark, Milk, or White chocolate? Milk Chocolate, classic, never fails.

The Best Part of Easter Sunday: The morning hunt or the big lunch? The big lunch, that’s where memories are made.

One kitchen tool every family should own? A good chef’s knife – it changes everything.

Best Baking Ingredient? Eggs. They’re the backbone of so many baked goods. They bring structure, richness, and help create that perfect texture whether you’re baking something light like a soufflé or an indulgent lemon meringue pie.

The Kitchen 'No-No'? Rushing food; good cooking needs patience.

Favourite Flavour Pairing? Sweet and spice, like cinnamon paired with something rich like milk chocolate and a hint of red chilli flakes.

The Secret Base: Real butter or a quality baking margarine? Real butter, always.

Flavour Booster: Pure vanilla bean or a dash of cinnamon? Pure vanilla bean, you can’t compare.

The Texture Test: Soft and gooey or a satisfying crunch? Soft and gooey with a bit of crunch for contrast.

The Golden Rule: Following the recipe exactly or "measuring with the heart"? Measure with the heart, but understand the basics first.

Culinary Inspiration And Mentorship

One of Ndlozi’s favourite dishes so far this year has been taking something very familiar, like a township- to- suburb-inspired Kota and elevating it into a refined plate. “It represents where I come from and where I’m going as a chef,” he says.

He explains further: “Over the past year, I’ve seen guests become more open to bold flavours and elevated comfort food. There’s a strong interest in familiar dishes, but done with a modern twist, with better ingredients, better technique, and more attention to detail.”

Currently, Ndlozi is exploring flavour layering – especially combining African influences with modern techniques. “It’s something I’m excited to bring more of into the Sibaya dining experience in the near future.”

Ndlozi has spent a lot of time mentoring rising stars (like seeing Prudence Ntombela succeed at the Inter-Hotel Challenge). “The one thing I always tell young chefs is: respect the process. There are no shortcuts in this industry. Learn the basics properly, stay humble, and your time will come. Initiative is the best key; you hold your future in your hands you can’t stay sharp with a blunt knife.”

Leadership In The Kitchen

The kitchen at a big property like Sibaya is high-pressure, and Ndlozi must maintain a culture of creativity and respect within his brigade, especially during the busiest seasons… like Easter.

“In a high-pressure environment, consistency and respect are everything. I focus on clear communication, leading by example, and creating a culture where the team feels supported but also accountable,” he says. “When people feel valued, they perform better, they are my Sun Stars.”

Sustainability And Local Sourcing

Conscious dining and sustainable practices are front of mind globally, and Sibaya is striving to look more closely at local sourcing, especially here in KwaZulu-Natal, says Ndlozi.

"Using seasonal produce and working with local suppliers not only improves quality but also supports the community and reduces waste.”

Easter Croissant Bread & Butter Pudding With Browned Butter, Speckled Eggs & Cream Cheese Chantilly

Croissant Bread & Butter Pudding Base

Ingredients

12 Large croissants (day-old works best), torn or sliced

60g Butter (for browning)

2 Cups milk

1 Cup cream

6 Eggs

½ Cup sugar

1 tsp Vanilla essence

Zest of 1 orange or lemon

A pinch of salt

1 Cup speckled eggs (lightly crushed, plus extra for garnish)

Method

Melt butter over medium heat until it turns golden brown and nutty. Set aside to cool slightly.

Prepare the custard by whisking eggs, sugar, vanilla, citrus zest, and salt. Add milk and cream, then whisk in the browned butter.

Assembly: Place croissants into a greased individual silicone moulds or a muffin tray. Sprinkle crushed speckled eggs throughout. Pour custard over and gently press the croissants down to absorb. Let it sit for 15–20 minutes to soak.

Bake at 170°C for 25–30 minutes, until golden and set. Let it rest slightly before serving.

Cream Cheese Chantilly

Ingredients

100g Cream cheese (room temperature)

1 Cup cream (cold)

2–3 Tbsp icing sugar

1 tsp Vanilla extract

Method

Beat the cream cheese until smooth. Add cream, icing sugar, and vanilla. Whip until light, airy, and pipeable. Chill until serving.

Garnish & Assembly

Extra speckled eggs (whole & crushed)

Cut a neat portion of the pudding (using a square cutter or round ring mould). Pipe rosettes of cream cheese Chantilly. Garnish with speckled eggs (whole + crushed for texture).

Optional: drizzle with melted dark chocolate.

Mini Panko-Crumbed Fish Burgers With Pickled Carrot & Radish And Coriander Yoghurt

Mini Fish Fillets

Ingredients

300g Firm white fish (hake), portioned into 3 small fillets

Salt & pepper to taste

1 tsp Cajun spice (optional for a punch)

½ Cup flour

1 Egg, beaten

1 Cup panko breadcrumbs

Zest of ½ lemon

Oil for shallow frying

Method

Season fish with salt, pepper, and Cajun spice.

Prepare a crumbing station: flour → egg → panko (mixed with lemon zest).

Dust fish in flour, dip in egg, then coat in panko.

Heat oil in a pan (medium heat). Fry fillets for 3–4 minutes per side until golden and crispy.

Drain on paper towel and season lightly again if needed.

Pickled Carrot & Radish

Ingredients

1 Carrot, ribbons

3–4 Radishes, thinly sliced

½ Cup white vinegar

½ Cup water

2 Tbsp Sugar

1 tsp salt

Optional: coriander seeds or chilli flakes

Method

Heat vinegar, water, sugar, and salt until dissolved.

Pour hot liquid over carrot and radish. Let pickle for at least 20 minutes (or longer for stronger flavour).

Drain before serving.

Coriander Yoghurt Sauce

Ingredients

1 Cup plain yoghurt

¼ Cup fresh coriander, finely chopped

1 Garlic clove, minced

Juice of ½ lemon

Salt to taste

Drizzle of olive oil

Method

Mix all ingredients together until smooth. Adjust seasoning with salt and lemon juice. Chill until serving.

Assembly

Ingredients

3 Mini brioche buns (lightly toasted)

3 Lettuce leaves

6 Tomato slices

6 Onion ring slices

3 Tbsp Mayonnaise

2 Cocktail dill cucumbers

Method

Spread mayonnaise on the base of each bun

Add fresh lettuce, tomato, sliced tomato, sliced onion and pickles

Add crispy fish fillet. Top with pickled carrot & radish. Add coriander on top bun if desired.

Close and serve immediately.

Chef’s Tip

Use micro herbs for garnish, plate as a trio and enjoy

Mini Asian Lamb Burgers With Diced Pineapple & Coriander Yoghurt

Asian lamb patties

Ingredients

300g Lamb deboned cubed

1 Tbsp Soy sauce

1 tsp Grated ginger

1 Garlic clove, minced

1 Tbsp Spring onion, finely chopped

1 tsp Sesame oil

1 tsp Honey

½ tsp Chilli flakes (optional)

Salt & pepper to taste

1 Tbsp Cornflour

250ml Water

Fresh coriander, chopped

Method

Cut the large lamb pieces into small cubes.

In a bowl, combine all ingredients and mix gently, then set aside for 15 minutes

Heat a pan on medium-high with a little oil. Cook lamb cubes for 3–4 minutes per side until caramelised and cooked through.

Mix the cornflour with water to make a runny mixture. Add to the lamb and cook on low heat for 20 minutes until tender. Set aside before assembling.

Pineapple Salsa

Ingredients

½ Cup fresh pineapple, small dice

1 tsp chilli, finely chopped (optional)

Juice of ½ lime

Pinch of salt

Method

Combine all ingredients in a bowl. Taste and balance – should be sweet, acidic, and slightly spicy. Chill until serving.

Assembly

Ingredients

3 Mini brioche buns (toasted)

3 Lettuce leaves

6 Tomato slices

6 Onion ring slices

3 Tbsp Mayonnaise

2 Cocktail dill cucumbers

Method

Spread mayonnaise on the base of each bun.

Add fresh lettuce, tomato, sliced tomato, sliced onion and pickles.

Place the hot lamb mix onto each bun.

Spoon pineapple salsa on top. Add a touch of fresh herbs.

Close bun and serve immediately.

Chef’s Tip: Glaze the lamb patties with a soy-honey reduction for shine and depth.

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