Culinary Hotline - MasterChef SA Shawn Godfrey

MasterChef SA 2022 winner Shawn Godfrey is in the house! 

All recipes by: Shawn Godfrey


  • 75g Breadcrumb
  • 1 Lemon zested and squeezed
  • 75g Grated parmesan
  • 4 Tbsp chopped Coriander
  • Salt and pepper
  • 4 Skinless fillets of firm white fish
  • 50ml Wok Oil
  • 700g Baby roasting potatoes
  • 6 Tbsp Olive oil
  • 1 Tbsp Sumac
  • 3 Cloves crushed garlic
  • 50g Melted butter
  • 1 Cup Labneh or warmed double thick Greek yoghurt
  • 10g Mint leaves

Parmesan and Dukka Angelfish with Sumac and Labneh Potatoes

  1. For the fish:
    Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped coriander, salt and pepper.
  2. Place the cast iron pan in the pizza oven for 15 minutes until hot.
  3. Place the crust mixture onto the fish.
  4. Add wok oil to the heated cast iron dish, add the fish and then return to the Kiln oven for 3-5 minutes.
  5. For the Potatoes:
    Parboil the baby potatoes for 8-10 minutes in salted boiling water.
  6. Cut the potatoes in half, generously grind pepper and salt and drizzle with olive oil.
  7. Place the cast iron pan into the Kiln for 15 minutes.
  8. Drop the top burner to low.
  9. Add the potatoes with olive oil and roast for 10 minutes.


  • 2 X Stone Ground pizza bases
  • 250g Exotic tomato mix
  • 20g Fresh Basil
  • 20g Parma Ham
  • 150g Pearl mozzarella balls

Pizza with Blistered Tomatoes, Basil and Buratta

  1. Preheat the oven for 20 minutes with all burners on full.
  2. Place base in the Kiln for 3 minutes and remove.
  3. Add toppings and cook on low heat for 5 minutes.
  4. Add basil.


  • 800g / 6 Lamb Loin Chops Thick Cut
  • 20g Fresh Thyme
  • 3 Fresh lemons
  • 3 Lemons Zest
  • 380g Jar Mango Atchar (drain and separate the oil)
  • ½ Cup Atchar oil (Topup with olive oil if you have drained it and its not enough)
  • 250ml Cream
  • 80g Fresh Coriander
  • 10g Fresh Coriander for garnish
  • 1 Whole red onion.
  • Smokey Salt
  • Ground Black pepper

Lamb Chops with Mango Atchar, Sweet Leaks and Chimichurri

  1. Crush thyme, season the lamb and drizzle with olive oil. Set aside to marinade for 3-4 hours.
  2. Preheat the oven for 20 minutes with all burners on full and a cast iron griddle pan in your heat up.
  3. Dice the onion and brown with olive oil.
  4. Drain your Atchar and separate the oil add to your blender along with the onion.
  5. Blend on high for 8-10 minutes while slowly adding the cream. Squeeze lemon and add zest.
  6. Take out your heated pan, place the chops in and return to the oven for 6-8 minutes. Then end then cook for 3 minutes.
  7. Place onto plate with cream, garnish and zest.

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