Chefs on vacation – Sizo Henna

Hey there! I can’t help but wonder what chefs do when they take a break. Do they still cook up a storm in their kitchens, or do they hang up their aprons and give their taste buds a rest? Join me on this journey as we explore what a holiday means for chefs like Sizo Henna.

Picture this: you’re a world-renowned chef, known for your culinary masterpieces that have graced the tables of the most discerning food enthusiasts. Your days are filled with long hours in the kitchen, ensuring every dish is a work of art. But every now and then, even the most passionate chefs need a break.

So, what does a renowned chef like Sizo Henna do when they want to unwind? Well, surprisingly enough, the answer isn’t always found in the kitchen. Chefs, just like you and me, have their own unique ways of relaxing and recharging.

When Sizo Henna decides to take a break from the hustle and bustle of the culinary world, he doesn’t shy away from adventure. He travels to different parts of the world, exploring new cultures and flavors. By immersing himself in the local cuisine, Sizo not only gets to taste incredible dishes, but also gains inspiration for his own creations.

But it’s not all about food for Sizo. He understands the importance of taking care of oneself, both physically and mentally. So, he makes sure to stay active during his vacations. Whether it’s trying out water sports or going on hikes, Sizo knows that staying active not only keeps him fit, but also helps clear his mind and keep his creativity flowing.

Another way Sizo likes to unwind is by spending quality time with his loved ones. He cherishes these moments, whether it’s cooking a delicious meal together or simply enjoying each other’s company. For Sizo, family and friends are an integral part of his life, and he makes sure to prioritize those relationships, even when he’s on vacation.

So, you see, chefs like Sizo Henna are more than just culinary wizards. They are individuals who understand the importance of taking a step back from their demanding careers and taking the time to relax and rejuvenate. By immersing themselves in new experiences, staying active, and spending time with loved ones, they are able to come back to their kitchens with even more passion and creativity.

So, whether you’re a chef or not, remember the importance of taking a break. Explore new places, try new things, and most importantly, cherish the moments spent with the people you love. Taking care of yourself is not just a luxury, but a necessity for a happy and fulfilling life.

So, you’re curious about how I, Chef Sizo Henna of Blaque Continental Bistro in Bryanston, Joburg, spend my free time? Well, let me give you a glimpse into my life outside the kitchen.

When I’m not creating mouthwatering dishes for my customers, I find solace in pursuing my passion for food in different ways. One of my favorite things to do is exploring local farmers’ markets. It’s a treat for my senses – the vibrant colors of fresh produce, the intoxicating aromas of spices, and the sounds of vendors proudly displaying their creations.

For me, these markets are a treasure trove of inspiration. I get to discover new ingredients, some of which I’ve never seen before. From unique heirloom tomatoes to exotic mushrooms, there’s always something to pique my curiosity and ignite my culinary creativity. As I stroll through the stalls, I imagine how these ingredients would pair together, and what delicious dishes I could concoct.

Another way I like to spend my time off is by experimenting with new recipes. I have a collection of cookbooks that I love flipping through, finding intriguing dishes from around the world. From traditional African recipes to fusion cuisine, there’s always something new to try. I enjoy challenging myself to recreate these dishes in my own style, infusing them with my personal touch.

When I’m not cooking or exploring markets, you can often find me surrounded by nature. I find solace in the peacefulness of the outdoors. Whether it’s a leisurely hike in the mountains or a relaxing picnic in the park, being in nature rejuvenates my soul and refreshes my mind. It’s where I draw my inspiration and find clarity.

Now that you know a little more about how I spend my free time, I hope it gives you a glimpse into the life of a chef. Just like any other profession, it’s important for us to find balance and indulge in activities that bring us joy and nourish our creativity. After all, a well-rounded chef brings a unique flavor to their creations, and I constantly strive to do just that.

When I go on vacation, all I want to do is relax and let go of all my worries. I don’t have a specific place that I always go back to, but I have a special love for the Eastern Cape, which happens to be my home province. There are two places in particular that I adore: Kidd’s Beach and Port Alfred. These places hold a lot of memories for me because my parents would save up money so that we could go on holiday there. Sometimes, we would even go three times a year! It was during these trips that my love for food and exploring different places truly blossomed.

If there’s one place I highly recommend visiting, it’s Oudtshoorn in the Karoo. The rich lamb they serve there is absolutely mouth-watering, especially when it’s cooked outdoors. I remember going camping in Oudtshoorn with some friends, and we would do all our cooking al fresco. It was such a delightful experience, surrounded by the small-town vibes that the Karoo offers.

However, out of all the holidays I’ve been on, my most unforgettable one was in Mumbai’s vibrant suburb of Bandra, in India. The food there was simply incredible. From the mouthwatering sweetcorn sold on the streets to the mouth-puckering dried fish, my taste buds were constantly in awe. Since a large portion of the population in Mumbai is vegetarian, the veggie dishes were out of this world too.

When I trained to become a chef in London, it quickly became my favorite place in the world. The city’s vibrant pub culture was like nothing I had experienced before. It amazed me to see establishments that had been around for over a hundred years. In South Africa, where I’m from, we don’t have that tradition.

During my time in London, I had the incredible opportunity to work under the late Gary Rhodes. He completely transformed British cuisine with his innovative approach. His creativity and reinvention of traditional dishes inspired me greatly. London definitely left a lasting impression on my cooking style, as I adopted the tranquil British way of preparing food.

As the years went by, I started to find my own unique style of cooking.

While traveling, there was one meal that stood out to me in Geneva. I stumbled upon a small bistro and decided to try their tomato-and-smoked-paprika consommé soup. It was a revelation – the flavors were intense and the soup was incredibly clear.

My philosophy towards cooking is simple: I believe in classic techniques and doing a fantastic job every single time. I don’t believe in taking shortcuts or compromising on quality. For me, the key to success in the kitchen is always giving it your best.

Welcome to Blaque Continental Bistro!

We opened our doors in Bryanston in late 2019, and ever since, we’ve been delighting our guests with an explosion of flavors and the sweet sounds of jazz. Our mission is simple: to serve you delicious food that is expertly prepared and paired with the perfect wine. So, come on in and let us take your taste buds on a journey!

You can find Blaque Continental Bistro in the heart of Bryanston, at the Naturally Yours Centre on Culross and Main Road. For any inquiries or reservations, feel free to give us a call at 076-989-4688.

Cooking a Flavorful Stuffed Fish on the Grill

When I’m on vacation, one of my favorite things to do is cook a delicious whole fish on the grill. It’s a simple and tasty way to enjoy fresh seafood. For this recipe, I like to use hake as my fish of choice.

To make this dish extra special, I stuff the fish with a combination of flavorful ingredients. I start by stuffing it with peppadews, feta cheese, crispy bacon bits, and spinach. This mixture adds a burst of flavors and textures to the fish. To finish it off, I drizzle some olive oil over the fish and top it with slices of lemon and red onion.

To cook the fish, I wrap it in tin foil and place it on the grill. The cooking time is about 12-15 minutes on each side. While the fish is cooking, the flavors meld together, and the fish becomes tender and juicy.

After taking the fish off the grill, I carefully unwrap the foil. Then, I give it an extra drizzle of olive oil, a sprinkle of salt, and a squeeze of fresh lemon for added zing.

If you want to try this mouthwatering dish, give it a go on your next barbecue. It’s a simple yet impressive recipe that will surely be a hit at any gathering. Enjoy!

This article was originally published in the March 2020 edition of Getaway magazine.
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Please note that all prices were accurate at the time of publication but are subject to change. It’s always a good idea to double-check with the establishment before making any bookings or purchases.