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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Southern Right Pinotage 2006 |
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Caveau Meat & Cheese Platter |
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When you drink something special, like a rare vintage wine, sometimes rather than pairing with food you want the wine to be entire focus, and keep the food very simple. A meat and cheese platter is the perfect compliment in this scenario. Below is just one example of a platter, but we try vary them frequently at the restaurant as a way to expose new types of cured meats and cheeses to guests.
Serves 2
Ingredients
30g Parma ham
30g Beef biltong
30g Saucisson
30g Queen Victoria cheese
30 Camembert
30g Gorgonzola
Mixed nuts (almonds, macadamia & cashew)
Fig preserve
Cocktail gherkins
Preparation
Arrange meats and cheeses on wooden serving board.
Place fig preserve and cocktails gherkins in separate ramekins on board.
Sprinkle mixed nuts around board.
Serve with crackers and slices of ciabatta.
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