COOKING CLASSES TO FINE-TUNE CULINARY SKILLS AND INSPIRE FOOD REPERTOIRES
- 27 September 2013
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COOKING CLASSES TO FINE-TUNE CULINARY SKILLS AND INSPIRE FOOD REPERTOIRES
COOKING CLASSES TO FINE-TUNE CULINARY SKILLS AND INSPIRE FOOD REPERTOIRES
Leopard’s Leap’s exciting cooking classes are the ideal way for passionate home cooks and aspirant chefs to fine-tune their culinary skills and add some variety to their tables. Staying seasonal and relevant, the programme covers a wide spectrum of cooking styles and food types.
In-house chef, Pieter de Jager, responsible for the delectable food offering at Leopard’s Leap will be sharing recipes and tips for an array of cooking methods, while popular chefs and food-enthusiasts will regularly feature in the exciting upcoming programme.
Each class repeats to offer a morning class with lunch or evening class with dinner. Expect the chef to share techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and their origin.
Classes take approximately three hours and are presented from the state of the art and exceptionally-equipped kitchen. Twenty-two students can be accommodated per class and will be stationed at individual cooking stations with their own stove and utensils. Big screen television sets enable students to follow the chef’s every move while printed recipes enable them to keep on track and try their newly acquired skills at home.
After a busy cooking session, students are invited to relax and indulge in their own cooking-crafts – all beautifully paired by Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.
Reservations are essential and should be made at least a week in advance with Lené at +27 (0)21 876 8002 or cooking@leopardsleap.co.za
Classes cost: R650 per person
Morning classes start at 10:00
Evening classes start at 18:00
Cooking Classes Programme
From Mumbai to Delhi
Discover the treasures of ethnic Indian cuisine and the proper proportions and combinations when working with the various spices and styles. This cooking class will take you on a culinary road-trip from Mumbai to Delhi.
Wednesday, 13 November - Evening Class and Dinner
Tuesday, 26 November - Morning Class and Lunch
Festive feasting
Tips and help with an innovative, simplistic and delicious menu that will add to the festivities around your Christmas table. Learn to think out of the box without cooking from it!
Tuesday, 3 December - Morning Class and Lunch
Wednesday, 18 December - Evening Class and Dinner
Delicious New Year’s Resolutions
It is the middle of summer and gardens are bursting with seasonal fruit and vegetables. Cook from the garden with fresh and delicious ingredients and learn nifty skills and tricks that will help you stay healthy and in shape without compromising on taste.
Tuesday, 7 January - Morning Class and Lunch
Wednesday, 22 January - Evening Class and Dinner
Patés, parfaits and terrines
Learn the art of making the perfect terrine, parfait and paté – they are lovely for summer when served with bread, accompaniments such as pickles and mustard and of course a glass of wine. Join us for an introduction to the intricacies behind brawn, pâté en croute and duck liver parfait.
Tuesday, 4 February - Morning Class and Lunch
Wednesday, 19 February - Evening Class and Dinner
A taste of Eastern Asia
Hesitant to cook with the exotic flavours of Eastern Asia? Gain some confidence with our introduction to this exciting cuisine using ginger, spring onions, soy, mizkan, galangal, sesame, avocado, tofu, Peking duck and pork sui mai.
Tuesday, 4 March - Morning Class and Lunch
Wednesday, 19 March - Evening Class and Dinner
Curing, salting, preserving, fermenting, pickling and ageing
Part of living sustainably includes preserving summer’s abundance for the winter and April is just the time to do that! Learn the tricks of the trade when curing, salting, preserving, fermenting, pickling and ageing. Prepare your own artisan biltong, cheese and sauerkraut and preserve the summery sweetness of plump purple figs.
Tuesday, 8 April - Morning Class and Lunch
Wednesday, 23 April - Evening Class and Dinner
Perfecting Pastries
Join Pierneef à La Motte’s Pastry Chef, Michelle Theron and learn about the passion and perfection required in the making of pastries, desserts and sweets. Understand the techniques and fine-tune your skills by trying your hand at a selection of decadent chocolate treats.
Tuesday, 6 May - Morning Class and Lunch
Wednesday, 21 May - Evening Class and Dinner
The name of the Game – new ways with venison and game
Spice up the season of venison and game with interesting new ways and cooking methods. Combine with sweet and salty flavours and discover the diversity of venison and interesting ways to cook every last bit of a Springbok.
Tuesday, 3 June - Morning Class and Lunch
Wednesday, 18 June - Evening Class and Dinner
French Inspiration
July is a month of French celebrations in France and Franschhoek. Be inspired by the French passion for all things culinary and lean the traditional as well as modern French cooking techniques for their speciality soufflé suissesserolled rabbit and sabayon.
Tuesday, 10 July - Morning Class and Lunch
Wednesday, 11 July - Evening Class and Dinner
Leopard’s Leap’s exciting cooking classes are the ideal way for passionate home cooks and aspirant chefs to fine-tune their culinary skills and add some variety to their tables. Staying seasonal and relevant, the programme covers a wide spectrum of cooking styles and food types.
In-house chef, Pieter de Jager, responsible for the delectable food offering at Leopard’s Leap will be sharing recipes and tips for an array of cooking methods, while popular chefs and food-enthusiasts will regularly feature in the exciting upcoming programme.
Each class repeats to offer a morning class with lunch or evening class with dinner. Expect the chef to share techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and their origin.
Classes take approximately three hours and are presented from the state of the art and exceptionally-equipped kitchen. Twenty-two students can be accommodated per class and will be stationed at individual cooking stations with their own stove and utensils. Big screen television sets enable students to follow the chef’s every move while printed recipes enable them to keep on track and try their newly acquired skills at home.
After a busy cooking session, students are invited to relax and indulge in their own cooking-crafts – all beautifully paired by Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.
Reservations are essential and should be made at least a week in advance with Lené at +27 (0)21 876 8002 or cooking@leopardsleap.co.za
Classes cost: R650 per person
Morning classes start at 10:00
Evening classes start at 18:00
Cooking Classes Programme
From Mumbai to Delhi
Discover the treasures of ethnic Indian cuisine and the proper proportions and combinations when working with the various spices and styles. This cooking class will take you on a culinary road-trip from Mumbai to Delhi.
Wednesday, 13 November - Evening Class and Dinner
Tuesday, 26 November - Morning Class and Lunch
Festive feasting
Tips and help with an innovative, simplistic and delicious menu that will add to the festivities around your Christmas table. Learn to think out of the box without cooking from it!
Tuesday, 3 December - Morning Class and Lunch
Wednesday, 18 December - Evening Class and Dinner
Delicious New Year’s Resolutions
It is the middle of summer and gardens are bursting with seasonal fruit and vegetables. Cook from the garden with fresh and delicious ingredients and learn nifty skills and tricks that will help you stay healthy and in shape without compromising on taste.
Tuesday, 7 January - Morning Class and Lunch
Wednesday, 22 January - Evening Class and Dinner
Patés, parfaits and terrines
Learn the art of making the perfect terrine, parfait and paté – they are lovely for summer when served with bread, accompaniments such as pickles and mustard and of course a glass of wine. Join us for an introduction to the intricacies behind brawn, pâté en croute and duck liver parfait.
Tuesday, 4 February - Morning Class and Lunch
Wednesday, 19 February - Evening Class and Dinner
A taste of Eastern Asia
Hesitant to cook with the exotic flavours of Eastern Asia? Gain some confidence with our introduction to this exciting cuisine using ginger, spring onions, soy, mizkan, galangal, sesame, avocado, tofu, Peking duck and pork sui mai.
Tuesday, 4 March - Morning Class and Lunch
Wednesday, 19 March - Evening Class and Dinner
Curing, salting, preserving, fermenting, pickling and ageing
Part of living sustainably includes preserving summer’s abundance for the winter and April is just the time to do that! Learn the tricks of the trade when curing, salting, preserving, fermenting, pickling and ageing. Prepare your own artisan biltong, cheese and sauerkraut and preserve the summery sweetness of plump purple figs.
Tuesday, 8 April - Morning Class and Lunch
Wednesday, 23 April - Evening Class and Dinner
Perfecting Pastries
Join Pierneef à La Motte’s Pastry Chef, Michelle Theron and learn about the passion and perfection required in the making of pastries, desserts and sweets. Understand the techniques and fine-tune your skills by trying your hand at a selection of decadent chocolate treats.
Tuesday, 6 May - Morning Class and Lunch
Wednesday, 21 May - Evening Class and Dinner
The name of the Game – new ways with venison and game
Spice up the season of venison and game with interesting new ways and cooking methods. Combine with sweet and salty flavours and discover the diversity of venison and interesting ways to cook every last bit of a Springbok.
Tuesday, 3 June - Morning Class and Lunch
Wednesday, 18 June - Evening Class and Dinner
French Inspiration
July is a month of French celebrations in France and Franschhoek. Be inspired by the French passion for all things culinary and lean the traditional as well as modern French cooking techniques for their speciality soufflé suissesserolled rabbit and sabayon.
Tuesday, 10 July - Morning Class and Lunch
Wednesday, 11 July - Evening Class and Dinner
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