Reuben Riffel’s new cookbook gives braai-lliant tips for your best braai

Pippa Hudson speaks with Chef Reuben Riffel, author of Braai

Listen to the interview in the audio below.

As we head towards our Heritage Day (aka Braai Day) break, it is the perfect time to take your braais to the next level.

Riffel’s cookbook, ‘Braai’, is packed with fantastic recipes and advice to get the best flavour with minimum effort.

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From the traditional meat on an open flame, to fish and veggie recipes this book has something for everyone.

“If you take an aubergine over the fire, you just cannot replicate that flavour.”

- Chef Reuben Riffel, author of Braai

Riffel says this book was inspired by his fond memories of braais as a child and cooking increasingly creative dishes over the fire.

Some of his top tips include avoiding oil on braai food and seasoning your meat instead of marinading it.

Braai by Reuben Riffel is published by Quivertree and can be found in stores for R495.

Scroll up to the audio player to listen to the interview.