REUBEN’S SLICED ORANGES WITH STAR ANISE BUTTERSCOTCH SAUCE
5 oranges peeled and sliced into five-millimetre-thin pieces
For the star anis butterscotch sauce
1 cup water
1 cup white sugar
½ cup butter, cut into pieces
1 cup cream
3 star anise
To make the sauce, bring the water and sugar to a boil in a non-stick pan. Reduce to a caramel colour (do not stir), then whisk in the butter, cream and star anise. Remove from the heat.
Decoratively arrange the slices of orange and drizzle with sauce.
South African celebrity chef and cooking sensation Reuben Riffel began his career in the town in which he was born, Franschhoek – known locally, and increasingly across the globe, as the food and wine capital of South Africa. Riffel, renowned for his culinary prowess, describes his cuisine as eclectic and unpretentious. There is an honest simplicity to the food he serves throughout his restaurants, underpinned by his focus on the finest seasonal produce sourced from nearby suppliers. His philosophy is to keep things uncomplicated, bringing out the natural flavours of each ingredient, and to strive for perfect balance in the finished dish.