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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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wine reviews |
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| Ingredients
20 tiger prawn tails, cleaned
1 ripe paw paw, cut into cubes
15g mint, sliced
1 lemon, cut into wedges
200g baby tomatoes, cut in half
200g cucumber, sliced
10g chopped parsley
1 avo, sliced
600g mixed lettuce
Serves 4
Method:
- Mix the paw paw with the mint and keep to one side.
- Divide the tomato, cucumber, lettuce and avo between 4 plates.
- Sprinkle Maldon salt and cracked black pepper over the lettuce.
- Fry prawn tails in a hot pan for 5 minutes.
- Squeeze lemon juice onto the prawns and add chopped parsley.
- Arrange 5 prawns on each plate of salad and top with paw paw.
- Drizzle any remaining paw paw juice over the salad.
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