A joyous few hours spent in Reuben’s restaurant in Franschoek should be on everyone’s itinerary during a trip to South Africa – as I and some fellow writers did a week or so back.
The chef – Reuben Riffle – has a wonderful story.
Born on the ‘wrong side of the tracks’, trained in the UK and then returned to South Africa to open Reuben’s. Which has won so many awards it’s impossible to keep up with (and would be a boring list to read anyway).
Sadly his excellent cookbook cum story – Reuben Cooks: Food Is Time Travel is not available in the UK (not from Amazon anyway). But having picked up a copy while at the restaurant I’m duty bound to attempt to recreate some of the dishes (such as this delicious salad), including a couple we enjoyed at the time.
Fear not though because several of his recipes are available as a download from the restaurant website. Enjoy the delights of Sugar-Cured Salmon with Vanilla Mayonnaise or Panko Prawns and Thai Barbeque Sauce with Kimchi Vegetables – just two of several recipes detailed in the download.