An unapologetic celebration of diverse cusine

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THE stretch of Jan Smuts Avenue between Rosebank and Parkwood is Johannesburg’s trend hub.

Here you’ll find many of the city’s leading art galleries such as Goodman Gallery, Lizamore & Associates and David Krut Projects and the landmark Keyes Art Mile development, home to top galleries Circa and Everard Read.

Not to mention the collection of top design stores and contemporary restaurants.

From sky high rooftop fine dining to authentic Neapolitan pizzas and exclusive cocktails, Rosebank’s row of art galleries is a major drinking and dining hotspot. The latest kid on the block is Sizo Henna’s minimalist Blaque Wine Bar and Grill House, 142 Jan Smuts Avenue, Parkwood

076 989 4688 restaurant, Blaque Wine Bar and Grill House.

A chef and wine lover, Henna’s career has seen him cooking for the likes of President Cyril Ramaphosa.

Recently, Henna starred in his own cooking show, on SABC3, a lifestyle show that discovers and celebrates modernyuppie African cuisine with prominent African guests, art, music, destinations and cultures.

While travelling around the world, Henna learnt about different cultures and cuisines: from Swiss food in Geneva to spicy Indian fare in Mumbai, the chunky fish and chips and mushy peas in the streets of London, to pan fried foie-gras in France, and the creamy umngqusho in Bisho.

Henna has had the privilege of working with different chefs from different backgrounds.

He learnt a lot about British cuisine from his English head chef, Spanish cuisine from his sous chef from Spain, and Caribbean cuisine from his Jamaican classmate at London’s prestigious Walthamstow Forest College.

It’s his unapologetic celebration of diverse cuisine that led to the establishment of his brainchild, Blaque.

Blaque has the perfect quadfecta in dining – classic South African steaks paired with a great selection of local boutique wines, stellar service and an upmarket yet homey atmosphere. I had the pleasure of eating the highly recommended 450g grilled sticky pork ribs with an off-the-menu avocado salad for my main course.

These grilled ribs are basted in an addictive brown sugar glaze with a hint of heat from a salsa on the side. This was paired with a dry red Chocolate Block 2016 vintage. Also on the menu are signature Blaque sarmies served with chips or a selection from their comprehensive salad bar. Vegetarians can indulge in the oven-roasted Mediterranean veggie sarmie with crushed feta.