Leopard’s Leap’s exciting programme of cooking classes is a wonderful way for passionate home cooks and aspirant chefs to fine-tune their culinary skills and add some variety to their tables.

Responsible for the delectable food offering at Leopard’s Leap, In-house Chef, Pieter de Jager, is excited about the diversity of the offering for the first half of the year. “While some classes focus on more technical skills such as deboning, fermenting and preservation, guests also have the opportunity to try their hand at cooking with Spanish-inspired seafood and spices, find ways for healthy quick-cooking or slowing down with the honest flavours of the Karoo.”

Chef Pieter will present the classes sharing techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and their origin. In June, Chef Gordon Wright joins the programme for some Karoo-inspiration from his cookbook, Veld to Fork.

Most classes repeat to offer a morning class with lunch or evening class with dinner (please see programme below). Classes take approximately three hours and are presented from the state of the art and exceptionally-equipped kitchen. Classes can accommodate twenty-two enthusiasts at individual cooking stations with their own stove and utensils. The chef’s every move can be followed on big-screen television sets while printed recipes served as guidance on the day and when practising the 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 at +27 (0)21 876 8002 or cooking@leopardsleap.co.za

Classes cost: R650 per person (*Please note different price for Valentine’s Day cooking class)

Morning classes start at 10:00

Evening classes start at 18:00