Reuben Riffel shares his secrets on how to get to flavour quicker... without the fuss.

I think every chef has a dream of how they’d cook for people in an ideal world… for me my dream scenario is definitely cooking with fire. There's a happiness that goes with cooking on a fire, a freedom and festive feel to it, that is what I love about it.

This book is about flavours first, the simplicity of cooking over fire. 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 braaimaster 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.

The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event.

Geure, smake, reuke en teksture het die vermoe om jou terug te voer na jou kinderdae, jou te laat voel soos daardie eerste keer toe jy 'n perske, lemoen of die kombinasie van gekaramelliseerde ui en bloukaas in 'n tert geproe het. Reuben Riffel, 'n 34-jarige Suid-Afrikaanse sensasie, het in die nederige Groendal grootgeword en is tans een van die land se beste sjefs. Sy restaurant, Reuben's, le in die hartjie van Suid-Afrikaanse wynland, Franschhoek, 'n pragtige dorp wat vinnig bekendheid verwerf as een van die wereld se voorste kos- en wynbestemmings.