A silver moment at the food Oscars for Sibaya chef

Chef de Partie Prudence Ntombela impresses in the Food and Wine Pairing category

A hunger for learning provides endless opportunities for growth in the industry Prudence Ntombela, chef de partie from Sibaya Casino & Entertainment Kingdom in Durban, competed at the prestigious gala awards dinner at the Inter-Hotel Challenge in December 2025, where she placed second in the Food & 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.

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.

“Working in the hospitality industry is physically exhausting and mentally demanding – long hours, pressure, and challenges that push you every day. But passion is what keeps you going,” says Ntombela. “It’s the joy of serving others, the pride in making someone’s 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’s the heart you put into your work that sets you apart.”

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. “I see myself growing and taking on more responsibility in this industry,” she says. “This 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.”

Every chef you meet will fondly recall a food memory from their childhood. For Ntombela it’s coming home from school to the smell of baked bread. “Mom would let us take a piece and smother it with butter which melted onto the warm, fresh bread,” she recalls. “What a wonderful memory.”

For Ntombela, kitchen essentials include olive oil, which she always has on hand. “Olive oil is a versatile staple in any kitchen. It’s ideal for sautéing, dressing salads or drizzling over finished dishes. It adds a hint of richness and depth to your meals,” she says.

While olive oil is her go-to ingredient, the chef’s knife is Ntombela’s number one tool. She considers it indispensable for everything from precise slicing and dicing to chopping, noting, “No chef is complete without a good knife.

Ntombela adores Durban cuisine, from the aromatic curries of Indian descent to the hearty meals that reflect local traditional dishes. “My favourite food is a spicy lamb curry with pap or steamed bread. It reveals a lot about my cultural background and my upbringing,” she smiles.

When she is not hard at work in the kitchen, Ntombela loves watching TV, especially the reality cooking competition show, Come Dine With Me.  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.

Lamb curry and rice recipe

Serves 4 – 6

Curry ingredients

1.2 kg lamb (shoulder or leg), cut into medium cubes3 tbsp vegetable oil2 large onions, finely chopped2 tbsp of finely chopped garlic2 tbsp ginger finely chopped2 tbsp masala curry spiceHandful of fresh chopped curry leavesHandful of freshly chopped mintHandful of freshly chopped coriander½ tsp egg yellow powder1–2 fresh green chilies, slit (optional)2 medium potatoes, peeled & quartered (optional)Salt to taste2 cups hot waterFresh coriander, chopped (for garnish) 

Method

Build the base

Place the lamb cubes into a bowl and rinse using cold water for 5 minutes and set aside, 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 30–60 seconds (don’t burn).Add the lamb to the pot, add salt and hot waterCover and simmer on low heat for 1½ to 2 hours, stirring occasionally.Coat the potatoes in egg yellow powder and add in the last 30 minutes of cooking. 

Finish

Season with salt to taste, garnish with fresh coriander, and let rest 10 minutes before serving. 

Simple steamed rice ingredients

2 cups basmati or long-grain rice4 cups water1 tsp salt1 tbsp oil or butter (optional) 

Method

Rinse rice until water runs clear.Bring water, salt, and oil to boil.Add rice, stir once.Reduce heat, cover, and simmer for 12–15 minutes.Rest 5 minutes, then fluff with a fork. 

Serving Suggestions

Serve with sambals (finely diced tomato, onion, carrot and chili)Add roti, naan, or steamed bread 

Chefs pro tip: A squeeze of lemon just before serving lifts the curry beautifully.

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