If it’s local South African celebrity chefs you’re interested in, then Reuben Riffel is it. He is a Cape lad with a humble upbringing has become one of the shining lights in the Franschhoek culinary world. His book Reuben Cooks: Food is Time Travel highlights some of his dishes, accompanied by some beautifully photography.
The book is filled with warm recollections, such as the day the entire family of 40 went for a picnic but their bus broke down, leaving them all stranded. Eventually another bus was organised, and the family (now starving) arrived at a fishing village where they were given crayfish heads, which Reuben’s mom turned into a delicious soup.
Reuben has adapted the flavours of his childhood into more dishes which he would be proud of on any menu – tandoori yellowtail with spinach and cumin dhal, cucumber relish and lemon froth, or braised pork belly with ginger–caramel sauce.
Reuben has no formal chefs’ training. He learned the hard way, under brilliant mentor Christophe Dehosse.
For some delicious recipes from the book follow one of the links below:
Interested in buying this book? visit – Red Pepper Books – The South African online bookshop, they will be able to offer you great prices on any book you are looking for.
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.