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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 Sterhuis Blanc de Blancs 2008 |
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Prawn Ceviche |
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Originally a Peruvian dish, ceviche is a great summer alternative to slaving behind the stove, and makes an excellent appetizer.
Serves 2
Ingredients
6 prawns, de-veined and shells removed
2 limes, zested, juiced and cut into segments
2 radishes
2 tsp vodka
2 chilies, chopped
pinch salt & pepper
chopped coriander
chopped mint
handful assorted micro-greens & leaves
Method
Slice prawns in half length ways and add to bowl
Add lime zest, juice and segments, along with vodka
Grate radishes and add along with chopped chili to bowl
Add salt and pepper, mix well and leave for 30 minutes minimum
Mix greens and leaves and divide into two serving bowls
Add chopped coriander and mint to prawn mix
Divide and mix with greens in the serving bowls
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