Shawn Godfrey’s Pop-Up Restaurant at Makers Landing
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Shawn Godfrey’s Pop-Up Restaurant at Makers Landing

Less than a month after winning MasterChef SA, I opened a pop-up restaurant together with Chefs Darren Badenhorst and Callan Austin at Makers Landing, the V&A Waterfront. Having made it through many MasterChef challenges, dreaming up a fine dining menu and then executing MasterChef quality (fine dining) dishes to twenty-four guests simultaneously was a new challenge altogether.

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What it is like to be on MasterChef
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What it is like to be on MasterChef

After being a contestant (and winning) MasterChef South Africa Season 4, there are some questions that I am always asked when I talk to friends and family members about the experience. Here are some of the questions I am asked most often - with my answers!

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Get To Know Me, The Roasted Dad
Shawn Godfrey Shawn Godfrey

Get To Know Me, The Roasted Dad

When I initially applied to be a contestant on Masterchef South Africa, season four, I had to fill out a long application form. The questions and answers below are largely derived from that Q&A form.

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How I became a MasterChef SA Contestant
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How I became a MasterChef SA Contestant

The news is out! Today, M-Net released a promo video that showed some of the contestants for MasterChef SA 2022, and so I can finally tell you that I was part of the show!

It has been a very difficult secret to keep, and I am so ready to shout it off the rooftops now.

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Emazulwini - a Heavenly Experience

Emazulwini - a Heavenly Experience

With my parents in Cape Town for the festive season, we have the benefit of two great babysitters on-hand and we took full advantage last Friday night.

We had been wanting to go to Emazulwini for a while, and with guests and fellow foodies down from Johannesburg for a long weekend, it was the perfect timing.

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Meat Free Mondays…
Shawn Godfrey Shawn Godfrey

Meat Free Mondays…

I had so much fun experimenting with the concept of meat free Mondays. The challenge set myself recently is to create a vegetarian and zero-waste dish at least once a week. This came from the realisation that I am daunted by cooking vegetarian dishes.

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