Celebrate Heritage day, 24 September 2024.

Make something new from Reuben’s latest book ‘Braai, Reuben Riffel’. “This book is about flavours first, the simplicity of cooking over fire,” says Riffel. “It’s not about how to braai, the technical stuff… Rather just to share my enjoyment of cooking, and to encourage you to play and experiment with cooking over fire. You don’t have to be an expert braai master and slave over hot coals for hours. I like to see a fire as an extension of the kitchen, using the same spices and flavourings that I enjoy cooking with inside, but cooking over a fire for the extra flavour and a touch of smoke.”

Start with a cocktail | Braai

In Braai, Riffel offers quick and easy recipes that he likes to cook for the family on weekday nights – “it’s often just as easy to light a fire as it is to heat up the stove,” he says – and simple but delicious recipes to create a sense of occasion when you have friends over on the weekend. He shares his love of cooking whole prawns, octopus and even fish heads… and will light up the fire for his delicious corn and potato quesadillas just as often as for a butterflied lamb shoulder or a spatchcocked and brined peri-peri chicken.

 Braai, Reuben Riffel

 

 

T-bone | Braai Reuben Riffel

 

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