For Sivesetfu Bhembe, a talented and professional young chef from Eswatini, Christmas is far more than just a holiday, it is a deeply nostalgic season. It serves as a powerful reminder of the importance of family and community. This time of year is dedicated to being together with loved ones, sharing a special meal, reflecting on the past year, and planning for the new one. It is the foundation of this personal connection that informs his entire approach to the Christmas kitchen.
Food Memories: The Essence of Christmas
Chef Sive’s core food memory of Christmas is less about a single plate and more about the atmosphere of togetherness. The season is defined by the long cooking hours, the palpable sense of responsibility sharing, and the ultimate reward of eating at the end of the long cooking day.
A dish that was consistently a highlight during these formative years was the mutton curry. Although curries were a year-round fixture, the one served on the Christmas table was unrivalled. It was so delicious that he always rushed for seconds. Today, he doesn’t attempt to recreate that curry, deliberately preserving the memory, time, and setting that made it so special.
The Festive Splurge: Flavours of Warmth and Wealth
Chef Sive notes that the festive season is traditionally a time to splurge on the more pricey ingredients. This practice is a way of acknowledging and rewarding oneself for “the year’s toils”. This special occasion calls for specific flavour profiles to set the mood:
- Warm Flavours: The primary profile is one of warmth, achieved through the use of spices such as nutmeg, cinnamon, and others, in traditional dishes like Christmas cake and pudding.
- Savoury Accompaniments: On the savoury side, stone fruit is used to create accompaniments for the more expensive cuts of meat, such as a whole turkey roast or gammon.
The Chef’s Own Tradition: Heritage and Refinement
Chef Sive’s culinary ethos is rooted in showcasing culture through food and championing sustainability within the food industry. With formal training from the 1000 Hills Chef School in Bothas Hill, KZN, and recognition for his work in zero-waste cooking, his Christmas menu marries traditional comfort with refined technique.
For his own spread, he combines his love for pasta and roasted meats:
- Bolognese Ragu Mac and Cheese: This is a sophisticated version of his childhood favourite—a “chefified” dish reminiscent of his mom’s “one-pot wonder queen” spaghetti and mince.
- Homemade Gammon: A classic is making an appearance in the spread.
- A Roasting Tip: He suggests a simple but effective technique: roast your potatoes for potato salad instead of boiling them to enhance the flavour.
While he grew up eating a lot of trifle and Christmas cake, his current go-to dessert is a Peppermint Tart. He finds it one of the easiest desserts to make and one of the best-tasting.
Showstoppers and Service
When it comes to the centrepiece, a roasted turkey done right is the ultimate showstopper. For dessert, he champions the trifle, calling it one of the most versatile desserts for a Christmas spread. To elevate it, he advises changing the flavour profile and insists on two key rules: take the jelly out and make your own custard—no boxed custard is allowed.
Regarding plating and service, Chef Sive is a huge fan of creating a spread. He recommends a buffet style to allow people to “eat and be merry”.
The Biggest Challenge: Mastering the Logistics
Cooking Christmas lunch can be daunting, and Chef Sive pinpoints the biggest challenge: multi-tasking. This difficulty arises because of the sheer amount of food being cooked on the day, resulting in too much work for one person.
His strategy for success hinges on two essential pillars: preparation and delegation.
I. Preparation is Key
The biggest time-saver is preparing beforehand. The goal is to prepare so thoroughly that on the day itself, all that is left to do is cook, finish, and serve.
Tasks to complete the previous day:
- Pre-cut your veggies.
- Marinate your meat. Brining and/or marinating the night before ensures full flavour and means the meat can be popped straight into the oven or on the braai stand the following morning.
- Bake your sponges for trifles or cake. Bake the sponges and put them in the freezer, taking them out first thing in the morning for icing and decoration.
II. Responsibility Sharing
If you are part of a big family, responsibility sharing is crucial. Share dishes according to strengths. This means calling upon the family members who are best at specific tasks, such as the aunt who makes a “banger curry,” the cousin who bakes the best cakes, or the uncle who masters the braai stand. Sharing these responsibilities makes the day feel lighter and merrier for everyone.
Setting the Mood and Using the Right Tools
Beyond the food, decorations are a must as they set the mood and create the warm and cozy Christmas feel. While acknowledging that playlists are an individual preference, Chef Sive believes we’ve lost the art and love of Christmas carols and suggests they need to be brought back.
Finally, the right tools make the labour easier. While it sounds “very pretentious,” a sharp knife is essential for speeding up prep time. For the cooking phase, a slow cooker is the best friend for braises, stews, and curries. Also, deep roasting trays are needed to collect all the meat drippings for making rich sauces.
Life After the Feast: The Magic of Leftovers
The meal doesn’t end when the plates are cleared; leftovers provide an opportunity for creativity. Chef Sive is a big fan of Christmas leftover wraps. He advises including a packet of tortilla wraps in your shopping to enjoy delicious meals the following day, especially when there are a lot of meat leftovers. Other creative options include using leftovers on pre-made pizza bases or repurposing them into a stir fry.
From Chef Sive, whose international recognition includes winning the Luju Masterchef Farm to Fork Competition and receiving the Top Student award from Highfield international for the highest HACCP marks globally, his final message resonates with his philosophy: he is dedicated to seeing refinement in Eswatini’s local cuisine and wants to be a pioneer in ensuring Eswatini food is seen and tasted throughout the globe.
As he wishes, “Merry Christmas to you and yours”, his guidance ensures the tradition of the festive feast will be a resounding success.
