Braai op 'n Stokkie!
With Heritage Day on 24 September, we usually celebrate our culinary heritage during September. Braai is of course one of the much-loved ways of South African cooking and no wonder that heritage day is also affectionally referred to as Braai Day.
Our theme this year is "Braai op 'n Stokkie". Guests to the Leopard's Leap Rotisserie Restaurant love the juicy meats from our Rotisol Spit and in essence that is just a giant version of the globally popular way of cooking meat on a stick, but we are not the only ones who like a sosatie of sorts, it is popular all over the world!
One of the best known examples of meat on a skewer, might be the Turkish Doner kebab. Slices or meat are skewered onto this large roller that braais as it rotates. Turkey can probably be seen as the home of the kebab as they also have the Shish kebab and the chicken kebab called Sis tavuk or Shish taouk. It is one of these Turkish-inspired Chicken Kebabs that Dawid from Lekker Weskus has prepared for us to enjoy as a summer's meal with a glass of our pretty pink Rosé!
Across the pond in Greece, the Souvlaki (usually made from lamb) is a popular light meal with pita bread and tzatziki. We have this wonderful recipe from Sam Linsell for a Greek lamb souvlaki, served the traditional way with the pita and tzatziki, a refreshing salad and a glass of Leopard's Leap Shiraz.
Travelling West, you'll find Spiedini in Italy and then Pinchos or pinchos morunos in Spain. These are smaller skewers that are popular on tapa plates and of course we have a recipe! Try our recipes for lamb pinchos and serve it as part of a lovely platter of snacks.
Even further West, the Portuguese Espetada is a skewer of beef, pork or seafood. The term literally translates to “sword meat” and what makes them a little different is that they are often served hanging from a hook - even when served at the table! Dawid Weskus was inspired by the Portuguese who first landed at St Helena Bay along his much-loved West Coast and he shares a recipe for a Beef Espetada marinated and beautifully partnered with our Leopard's Leap Cabernet Sauvignon.
Russia has a Shashlik, Peru has the Anticuchos and of course we all know Chinese skewers (especially those delicously served in a satay sauce) and staying in the Far East, the Yakitori is the Japanese version using Asian flavours. Try our delicious recipe for a Chicken thigh and spring onion yakitori.
And in South Africa? You have not experienced a real braai if you have not enjoyed a curry lamb sosatie with its typical sweet and sour combo of dried apricots and onions joining the juicy pieces of lamb on the skewer. Chef Christiaan's recipe is traditional and the tastiest you will ever get. Click here to try it at home or join us during September as these delicious treats are part of our Rotisserie lunch menu!
Of course, we are not all about red meat and Chef Christiaan also shared a chicken thigh sosatie recipe. You can also try these saucy favourites as part of the Leopard's Leap lunch menu this month or try them at home. Click here.
And did you know that we also sometimes cook our meat on a stokkie? Stokbrood, directly translated as stick bread is a favourite for alfresco cooking. During September, you can join us in the Leopard's Leap Tasting Room to try three wines with a trio of authentically SA preads and a charming duo of Stokbrood!
Join us at Leopard's Leap during September to try our traditional sosaties on the lunch menu, our September stokbrood & wine pairing or book a seat at our SA Table for a hands-on
September Stokbrood & Wine Pairing
Pop into the Leopard’s Leap Tasting Room during September for a Heritage-month and Braai-day inspired Stokbrood and Wine Pairing! Stokbrood for two is served with smoked Westcoast snoek pate, biltong butter and chakalaka with three interesting wine pairings. Enjoy the Heritage collection red blend, acclaimed Culinaria Chenin Blanc and fun and fruity Chescato! R175 for two.
Available during September, from Wednesday to Sunday.
Hands-on action at the SA Table
South Africa is a melting pot of cultures, all of which influence food traditions and styles of cooking. Join Chef Christiaan Visser and be introduced to the diversity of South African cuisine as he prepares the dishes, explains the history and shares the tales behind the three-course meal that follows. It is a true celebration of typical food styles, ingredients and wine from South Africa’s rich culinary heritage.
A new hands-on element invites guests to take part in some of the preparation and cooking elements of this interactive experience and also to share their own food stories.
Joining the Chef at the generous table in the vibey Leopard’s Leap kitchen is an enthusiastic Wine Tasting Ambassador who introduces guests to the Leopard’s Leap wines and their unique South African attributes.
The South African Table takes place from Wednesdays to Saturdays at 13:00.
Cost: R820 per person, includes wine and gratuity
With Heritage Day on 24 September, we usually celebrate our culinary heritage during September. Braai is of course one of the much-loved ways of South African cooking and no wonder that heritage day is also affectionally referred to as Braai Day.
Our theme this year is "Braai op 'n Stokkie". Guests to the Leopard's Leap Rotisserie Restaurant love the juicy meats from our Rotisol Spit and in essence that is just a giant version of the globally popular way of cooking meat on a stick, but we are not the only ones who like a sosatie of sorts, it is popular all over the world!
One of the best known examples of meat on a skewer, might be the Turkish Doner kebab. Slices or meat are skewered onto this large roller that braais as it rotates. Turkey can probably be seen as the home of the kebab as they also have the Shish kebab and the chicken kebab called Sis tavuk or Shish taouk. It is one of these Turkish-inspired Chicken Kebabs that Dawid from Lekker Weskus has prepared for us to enjoy as a summer's meal with a glass of our pretty pink Rosé!
Across the pond in Greece, the Souvlaki (usually made from lamb) is a popular light meal with pita bread and tzatziki. We have this wonderful recipe from Sam Linsell for a Greek lamb souvlaki, served the traditional way with the pita and tzatziki, a refreshing salad and a glass of Leopard's Leap Shiraz.
Travelling West, you'll find Spiedini in Italy and then Pinchos or pinchos morunos in Spain. These are smaller skewers that are popular on tapa plates and of course we have a recipe! Try our recipes for lamb pinchos and serve it as part of a lovely platter of snacks.
Even further West, the Portuguese Espetada is a skewer of beef, pork or seafood. The term literally translates to “sword meat” and what makes them a little different is that they are often served hanging from a hook - even when served at the table! Dawid Weskus was inspired by the Portuguese who first landed at St Helena Bay along his much-loved West Coast and he shares a recipe for a Beef Espetada marinated and beautifully partnered with our Leopard's Leap Cabernet Sauvignon.
Russia has a Shashlik, Peru has the Anticuchos and of course we all know Chinese skewers (especially those delicously served in a satay sauce) and staying in the Far East, the Yakitori is the Japanese version using Asian flavours. Try our delicious recipe for a Chicken thigh and spring onion yakitori.
And in South Africa? You have not experienced a real braai if you have not enjoyed a curry lamb sosatie with its typical sweet and sour combo of dried apricots and onions joining the juicy pieces of lamb on the skewer. Chef Christiaan's recipe is traditional and the tastiest you will ever get. Click here to try it at home or join us during September as these delicious treats are part of our Rotisserie lunch menu!
Of course, we are not all about red meat and Chef Christiaan also shared a chicken thigh sosatie recipe. You can also try these saucy favourites as part of the Leopard's Leap lunch menu this month or try them at home. Click here.
And did you know that we also sometimes cook our meat on a stokkie? Stokbrood, directly translated as stick bread is a favourite for alfresco cooking. During September, you can join us in the Leopard's Leap Tasting Room to try three wines with a trio of authentically SA preads and a charming duo of Stokbrood!
Join us at Leopard's Leap during September to try our traditional sosaties on the lunch menu, our September stokbrood & wine pairing or book a seat at our SA Table for a hands-on
September Stokbrood & Wine Pairing
Pop into the Leopard’s Leap Tasting Room during September for a Heritage-month and Braai-day inspired Stokbrood and Wine Pairing! Stokbrood for two is served with smoked Westcoast snoek pate, biltong butter and chakalaka with three interesting wine pairings. Enjoy the Heritage collection red blend, acclaimed Culinaria Chenin Blanc and fun and fruity Chescato! R175 for two.
Available during September, from Wednesday to Sunday.
Hands-on action at the SA Table
South Africa is a melting pot of cultures, all of which influence food traditions and styles of cooking. Join Chef Christiaan Visser and be introduced to the diversity of South African cuisine as he prepares the dishes, explains the history and shares the tales behind the three-course meal that follows. It is a true celebration of typical food styles, ingredients and wine from South Africa’s rich culinary heritage.
A new hands-on element invites guests to take part in some of the preparation and cooking elements of this interactive experience and also to share their own food stories.
Joining the Chef at the generous table in the vibey Leopard’s Leap kitchen is an enthusiastic Wine Tasting Ambassador who introduces guests to the Leopard’s Leap wines and their unique South African attributes.
The South African Table takes place from Wednesdays to Saturdays at 13:00.
Cost: R820 per person, includes wine and gratuity
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