Newsletter 15 - November 2005 - Caveau Wine Bar & Deli

In This Issue

Jean & Brendon's Welcome

Welcome!

Wine Review
Vins d’Orrance
Cuvee Anais Chardonnay 2004

Recipe
Rare Tuna with White Asparagus, broad beans and a lemon & thyme dressing

Dear Friends

This month we are celebrating an addition to the Caveau family!!! On the 27th October Jean and Lara Muller became the proud parents of Kayla!! After taking 3 weeks off to spend time with his new family, the proud father is back at Caveau where we are all toasting to their health and happiness!!

Other great news is that dear friend and accomplished chef, Liam Tomlin has recently launched his new recipe book, “Season to Taste”. Available from Caveau at R275.00, this book is illustrated with images by world renowned photographer Jeff Lung and boasts mouth-watering recipes from Liam’s award winning restaurant, Banc, in Sydney. With Liam being a regular “Caveau-er”, he is more than happy to sign your copy if you are lucky enough to catch him at Caveau... if not, we will gladly arrange it for you!!

We would also like to let you know well in advance that Caveau will be closing for the Christmas holidays after dinner on the 23rd December and will be opening again for lunch on the 03rd January 2006.

We look forward to seeing you soon.

Till then... keep swirling!

Au Revoir

Petit Caveau

Wine Review - Vins d’Orrance

We are currently in the process of applying for our alcohol trading licence, that once obtained, will enable Caveau to serve as a wine merchant as well as wine bar and deli. In the mean time however, if there are any wines on our wine list that you would like to have for your own private collection but that you may be battling to find elsewhere, please do not hesitate to contact us and we shall try to source it for you.

Cuvee Anais Chardonnay 2004

From vineyards that lie on the slopes of the beautiful Constantia valley, a heartland that benefits from a maritime climate with cool winters and abundant sunshine in summer, comes this scrumptious offering! The Cuvee Anais, named after winemaker Christophe Durand’s daughter, is manufactured from 100% chardonnay vines after which most are exported to Belgium, Sweden, France and the States.

Hailing from France, winemaker Christophe Durand’s philosophy is to maintain tradition and through all stages to “respect the wine”. To put into effect this attention to detail, all his wines are hand crafted from picking to pressing so as to avoid any stress. The result... a Chardonnay that is rich, full and extremely well balanced.

Displaying aromas of honeysuckle, marmalade with some elegant nutty flavours, the Cuvee Anais chardonnay boasts a fruity and creamy mouth feel with well integrated oak. Fermented in no less than 100% new French Gillet barrels for 11 months this wine shows depth and harmony with a very long and enjoyable finish. Ideal for the sweltering summer days ahead!!

Jean’s Thoughts
A delicate Chardonnay made by a dedicated French man. Displaying beautiful fruit and a silky palate. Passion paid off for a wine barrel importer!!

Brendon’s Thoughts
A chardonnay with refined elegance and charm. Subtle, creamy textures with a hint of citrus. This is an incredibly sexy wine with some French heritage!

At Caveau: R 200.00 per bottle

The Vine Room

Rare Tuna with White Asparagus, broad beans and a lemon & thyme dressing

The Vine Room, Cape Town’s finest and most exclusive private dining venue is finally open for bookings. As opposed to our more casual fare, the menus that we will be designing for this venue are of “fine dining” standards.

Should you be interested in making any bookings, please feel free to contact Gabi on gabi@thevineroom.co.za or on 083 284 6754.

Rare Tuna with White Asparagus, broad beans and a lemon & thyme dressing

Ingredients

4 x 160g Tuna
200g white asparagus
200g green asparagus
400g fresh rocket
60g broad beans, peeled and blanched
2 x 1 tsp butter
2 tsp sugar
Juice of 1 lemon

For the dressing

5g thyme
10ml white wine vinegar
50ml olive oil
5 white sugar

Serves 4

Method

Bring a pot of water with 1 tsp butter, 2 tsp sugar and the juice of 1 lemon to the boil.
Peel white asparagus and blanch in the boiling water for 12 minutes.
Blanch green asparagus for 4 minutes in salted boiling water.
Whisk the thyme, vinegar, olive oil and vinegar together.
In a hot pan, sear the tuna on each side for 2 minutes.
In a hot pan with 1 tsp butter, quickly fry the asparagus and the beans.
Add the asparagus and beans to the rocket and toss with the thyme and lemon dressing.
Arrange beans and asparagus on a plate and place the seared tuna on top and garnish with a few sprigs of mint.

"Drinking good wine with good food in good company is one of life's most civilized pleasures." - Michael Broadbent


Caveau Wine Bar & Deli - Newsletter 15 - November 2005	(021) 422 1367