REUBEN Riffel grew up in Groendal, a working-class neighbourhood on the outskirts of foodie town Franschhoek in the Western Cape, where he now lives and owns a restaurant. The two neighbourhoods are worlds apart, but it was in the kitchens of his childhood that his love for food was formed. His mom, Sylvia, cooked with love and care – now the well-known chef likes to spoil his wife, Maryke, and children, Latika and Max, with home-cooked food made with love. Here he shares recipes from his new book, Reuben At Home.
WHOLE ROAST CHICKEN
SERVES 4 Preparation: 20 min Cooking: 1 hour
1 whole chicken
sea salt and black pepper
10 garlic cloves, peeled
bunch of small rosemary sprigs
zest of 1 orange and 1 lemon, plus the juice
125…
