Van Loveren Family Vineyards’ Perlé de Jean 2019, R69,99, is perfect with seafood at alfresco occasions. Made from Pinot Grigio, it has aromas of ripe, fresh red berries, citrus zest and melon, and every sip delivers tiny fragrant bubbles.

(Serves 6–8)


¼ cup Perlé de Jean Pinot Grigio

¼ cup mint, parsley and coriander, finely chopped

2 cloves garlic, finely chopped

1½t ground cumin

salt and pepper, to taste

1kg king prawns, peeled and deveined

1T oil

zest of 1 lemon

fresh bread


1. Combine all the ingredients except for the prawns, oil and salt. Place in a ziplock bag with the prawns. Seal tightly and massage the prawns through the bag. Refrigerate for an hour.

2. Heat a pan until hot, add the oil and fry the prawns; turn carefully after a couple of minutes and cook for a further minute. Cook them for 2–3 minutes. The key is to make sure the pan is hot enough and not to overcrowd them or they will stew and be tough.

3. Season and serve with fresh bread.