October 2019


Watch this space!
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Conventionally a time to hibernate, this year, winter at Leopard’s Leap will see some exciting renovations!  The kitchen, run by the passionate Chef Pieter de Jager and well-known for its popular hands-on cooking classes, delicious Rotisserie lunches and those delightful bites for the weekly food-and-wine pairing, will be revamped for a new interpretation of all that is food, family and fun!

The revamped offering with a centre-stage kitchen table will bring a fresh interpretation and more interactive approach to the popular programme of cooking classes, food-and-wine pairings and even the family-friendly Rotisserie lunches.

Informal demonstrations, special celebrations, informative tastings as well as culinary trends and themes are all on the agenda – watch this space!



Weekend Reading
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The value of a day is evident when considered in terms of long weekends. Add an extra day to the normal 2-day experience and suddenly you have the energy to cook a special meal, to invite friends and family for a get-together, to drive to a country town or coastal spot or to plan a weekend in the city. Now try adding two days! Yes, now there is enough time, between the eating and entertaining and exploring, to read a book from cover to cover!

Try these great reads during the luxury of an extended Easter weekend.

Golden Hill – Francis Spufford (Jonathan Ball, R190 – available at The Book Lounge, Cape Town)

This tour de force, chosen by many as their book of the year, is a gripping and entertaining read. It is 1746 and a mysterious and charming young man steps off a boat in New York – a small town on Manhattan Island. He heads straight for the most reputable counting house and presents them with a bill for one thousand pounds, which he wishes to cash. He is absolutely insistent that the bill is genuine, but equally clear that he cannot divulge where the bill comes from, or why he has it. While he, and New York society, await the confirmation of the bill on the next ship, he sets about getting to know the, by now, very curious residents of New York. His escapades, scrapes and bemusement are richly chronicled, and the characterisation and sense of place are fantastic. We watch him stumble and make mistakes, and cannot look away. When the conclusion comes and we realise what his purpose is, it is devastating and stays with the reader long after the book is finished.

The Life and Death of Sophie Stark – Anna North (Jonathan Ball R240 – available at The Book Lounge, Cape Town)

Originally published in 2015, we’ve only just discovered this jewel of a novel. Funny, quirky, heartbreaking – it’s everything you want from a novel that will take you away from your world for a while. Sophie Stark is a maverick film maker whose story is told by the six people who knew her best. North cleverly constructs her life without ever sharing the main character’s perspective and she pulls it off with aplomb. If you loved the movie Juno, you’ll love this. If you haven’t seen Juno, you’ll love this anyway. A literary version of the indie movie scene – a must read.

The Shallows – Ingrid Winterbach (NB Publishers R275 – available at The Book Lounge)

After separating from his partner, painter Nick Steyn moves to Cape Town’s City Bowl. He soon befriends the young boarder who moves in with him. One night she doesn’t return home and his attempts to trace her prove futile. A few weeks after her disappearance, prosperous artist Buks Verhoef makes an offer on Nick’s house. Nick starts to wonder whether these events are related and, if so, could Nick’s former friend, the author of the outrageous novel The Shallows, Victor Schoeman, be involved?

In true Winterbach-style, a parallel narrative interlinks the novel’s characters and events.

An anonymous Stellenbosch woman writing a monograph on the famous Olivier brothers witnesses the murder of Buks Verhoef in a coffee shop. Soon thereafter a sinister man starts stalking her. Could this menacing stranger possibly be Victor Schoeman?

Fantastical, absurd, and haunting, The Shallows, translated by Winterbach-veteran Michiel Heyns, is a must-read for anyone who appreciates masterful storytelling.

Sirkus – Irma Venter (NB Publishers R240 – available at The Book Lounge)

It’s the eighties in Johannesburg. Adriana van der Hoon is 18. Her father, an anti-apartheid activist and Dutch citizen, smuggles money for the ANC using a non-profit trust as a front. But then things change . . . and suddenly South Africa’s security police blackmails Adriana into following the money trial from Berlin to Johannesburg. As political change sweeps across Europe and South Africa, Adriana acquires a new skills set, a lover and an enemy.

Elders – Erns Grundling (NB Publishers R250 – available at The Book Lounge)

At the beginning of 2015, acclaimed Weg! journalist Erns Grundling was overworked, overweight, overwrought, injured – and recently diagnosed with sleep apnoea. Clearly, the only thing to do, was to head for Spain and the long and winding road of the Camino – no cellphone, no comrades, just one man on two feet. Come join the pilgrimage!



A Toast to Eggs and Sparkling Wine!
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While drinking in the morning is generally frowned upon, opening a bottle of sparkling wine with breakfast seems to be less of a taboo. Why would that be? Well, perhaps because sparkling wines generally have a good percentage of Chardonnay and it is this lovely, versatile variety that goes so well with eggs – in all its forms! From the humble scramble to the luxurious Eggs Benedict!

Because of the blend and the fermentation, sparkling wine often offers complex layers of flavours, the crispness of the bubbles and usually a distinct creaminess – all perfect partners to something decadently eggy, whether it is served for breakfast or dessert! Think about that old faithful bread-and-butter pudding combining the yeastiness of the bread and the creaminess of egg custard – lovely with sparkling wine!

No surprise then that Chef Pieter’s recipe for a delicate vanilla custard served in egg-shells, will not only wow your guests, but when served with our Culinaria Méthode Cap Classique will definitely be worth a toast!

Vanilla Custard in Egg-shells

Ingredients (Serves 6)

1 cup              cream

3 cups            2% milk

6                      eggs

1                      vanilla bean, seeds scraped

4 tbsp             corn-flour

⅔ cup             sugar


1)    Using a knife, score egg-shells two-thirds of the way up, and carefully crack.

2)    Beat 4 eggs and reserve the remaining 2 eggs for another use.

3)    Bring a small pan of water to a boil. Add egg-shells, and boil 3 minutes.

4)    Using a slotted spoon, remove shells, and drain. Scrape out membrane and discard.

5)    Set egg-shells aside in an egg-carton.

6)    Whisk eggs in a bowl until blended and set aside.

7)    In a saucepan over medium heat, bring the milk, sugar, vanilla seeds, cream and corn-flour to a steam, whisking constantly. Do not boil, just get it steaming.

8)   Remove from heat and mix ⅔ cup of the milk mixture and whisk into the eggs to temper them.

9)   Add the eggs to the milk mixture and return to heat.

10) Continue to whisk over medium heat until thick (about 3 more minutes). Remove from heat.

11) Pour custard through a sieve into a pitcher and discard solids.

12) Pour 2 tablespoons of custard into each egg-shell and divide the remaining custard among six ramekins.

13) Refrigerate for 4 hours or until set.











Beef Sosaties with Pomegranate Chimichurri and Grilled Peaches
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Serves 4


500 g beef, sirloin, rump, rib-eye or fillet

4 large sosatie skewers, either bamboo or steel, roughly 24 cm

2 peaches, halved and grilled

1 cup yoghurt

fresh coriander leaves

For the marinade

 3 tbsp vegetable oil for frying

1 onion, finely chopped

1 clove garlic, grated

5-cm piece ginger, grated

1 tsp curry powder, medium

½ tsp turmeric

½ tsp black pepper

3 bay leaves, crushed

1 tbsp apricot jam

50 g brown sugar

250 ml white or brown vinegar


Pomegranate Chimichurri (makes 2 cups)

1 small onion, finely chopped

2 cloves garlic, grated

1 bunch chopped basil

1 bunch chopped coriander

1 bunch chopped parsley

1 bunch chopped chives

150 ml vinegar

1 cup olive oil

pearls of one pomegranate




Dice the beef into large chunks for the skewer.

Cut the vegetables and mix with the meat.

For the marinade

Sweat the onion, garlic and ginger in the oil over a medium heat.

Add the spices, bay leaves, apricot jam and sugar. Add the vinegar and bring to the boil, allowing the sugar to dissolve.

Remove the marinade from the heat and leave to cool completely before pouring it over the meat.

Marinade the beef for 1 – 3 days.

The sosaties can be made with lamb, beef or chicken.

Braai/grill the sosaties over hot coals until medium rare to medium.

For the pomegranate chimichurri

Mix all the pomegranate chimichurri ingredients together.

Leave to stand for 1 hour before serving.

Serve the sosaties with natural yoghurt and grilled peaches.


Roast Saddle of Lamb served with Saffron Potatoes and Grilled Artichokes
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Serves 6

250 ml pine nuts

250 ml dried apricots

olive oil

1,5 kg boned saddle of lamb, with the loins attached

1 tbsp Chinese 5 spice

15 basil leaves, chopped

zest and juice of one lemon

salt and black pepper

butcher string

2 tbsp butter

For the potatoes

24 baby potatoes, skin on

2 litres chicken stock

1 tbsp rock salt

pinch of saffron

For the grilled artichokes

8 marinated artichokes, cut in half

salt and pepper


Preheat oven to 170 °C.

In a food processor, roughly blend the pine nuts and apricots with a little olive oil and set aside.

Season the lamb with the Chinese 5 spice mixture.

Fill the inside of the boned saddle with the blended pine nut and apricot mixture, then season with the chopped basil, lemon zest and juice, salt and pepper.

Roll up the saddle of lamb and, by using the butcher string, tie the meat together. This will prevent the filling from falling out during the cooking process.

On the stove, heat a heavy-base pan with a tablespoon of olive oil and the butter. Brown the lamb evenly in the pan, then remove and place in a roasting tray.

Roast the lamb for 45 minutes to 1 hour, then remove from the oven and leave to rest for 10 minutes.

In a heavy-base pot, place the potatoes, chicken stock and salt and bring to the boil.

Once the stock is boiling, cover with a lid and reduce the heat to a simmer. Simmer for 15 – 20 minutes or until the potatoes are tender.

Once cooked, remove the potatoes from the pot, retaining the stock.

Peel the potatoes and place them back into the cooking liquid along with the saffron.

Bring the stock to a gentle boil (this will allow the saffron to infuse the stock).

Turn off the heat and allow the potatoes to cool inside the liquid.

(The saffron should give the potatoes a deep yellow colour.)

Serve as an accompaniment with the roast lamb.

Heat a heavy-base grill pan and char the artichokes, flat side down.

Serve as an accompaniment with the roast lamb.


For the family – Cabernet and Cuisine
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The Leopard’s Leap Family Collection Cabernet Sauvignon is a celebration of CEO Hein Koegelenberg’s passion for Cabernet Sauvignon.

“My passion for the Cape Winelands and its diversity found its expression in this classic Cabernet Sauvignon. In our constant pursuit of vineyards that give our family of wines their distinction and character, this wine met all the hallmarks I believe should be reflected in a Cape Cabernet Sauvignon. It is my pleasure to share this wine from our Family Collection with you.”

The Cabernet Sauvignon offers a classic interpretation of New-world fruit and is made from grapes in the Stellenbosch area, renowned for its quality Cabernet Sauvignon. The wine-making style, however, stays true to the traditional and allows 12-months maturation in French oak barrels (60% new and 40% second-fill). The wine was bottle-matured for a further 11 month before being released.

Elegant in style, this complex Cabernet Sauvignon with its well-considered oak not only offers exceptional maturation potential, but is ready for immediate enjoyment, offering defined dark berry fruit, undertones of liquorice and nuances of cedar-wood. The 2015 Leopard’s Leap Family Collection also promises to be exceptional next to its time-honoured partners on the dinner table – leg of lamb, boeuf bourguignon and beef kebabs.

Chef Pieter shares three recipes that will not only complement the Cabernet Sauvignon, but are perfect for family get-togethers: roast saddle of lamb for Easter, a Franschhoek interpretation of a French classic – boeuf bourguignon and something delicious for the braai, curried beef kebabs.

The 2015 Leopard’s Leap Family Collection Cabernet Sauvignon is available online or from the Leopard’s Leap Tasting Room at R82.


Roast Saddle of Lamb with saffron potatoes and grilled artichokes

Fast Franschhoek Boeuf Bourguignon

Beef Sosaties with Pomegranate Chimichurri and Grilled Peaches

Special Easter Offer
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2017 started with a bang and most of us are already looking forward to the Easter holidays. Whether you are going away for the long weekend or relaxing at home, you will need some wine to entertain family and friends. We would like to help you by taking the thinking out of making your selection – so here is shopping made easy!

Our 6-bottle Special Offer for Easter is not only delicious and versatile, it is also pocket-friendly and convenient. Order online, receive a 10% discount and we will deliver for free! Buy now! 

*FREE DELIVERY within South Africa only

For R260 you will receive, delivered at your door:

Buy Now!

*FREE DELIVERY within South Africa only

Count the spots and win!
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Leopard’s Leap has been a proud supporter of The Cape Leopard Trust since its inception 12 years ago, and we are delighted about everyone who has made a contribution or who has joined our efforts in protecting the beautiful spotted cats.
We are, therefore, excited about a great partnership and exciting competition just launched by Jaguar Land Rover Stellenbosch and The Cape Leopard Trust.

All it takes, is good counting skills – or exceptional guess work – and you could win prizes to the value of R80 000!

Count (online) or guess the number of spots on the All-New Performance Driven Jaguar F-PACE and enter! It is as easy as that.


TWO NIGHTS at the luxurious BUSHMANS KLOOF, arriving in a Jaguar vehicle.

– Luxury Accommodation for Two, All Meals included
– Meet & Greet with CLT Researcher
– Variety of Exhilarating Lodge Activities

2nd PRIZE: Jaguar Experience Day for you AND 9 friends
3rd PRIZE: Case of Wine from Leopard’s Leap Family Vineyards
4th PRIZE: VIP Invitation to our Next Jaguar Stellenbosch Event

To count the spots and enter the competition, Click here
Celebrate the flavours of South Africa! Bunny Chow Recipe
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Just recently, the Franschhoek Valley played host to the Délice Network of Good Food Cities, that as one of its aims, try to promote food tourism. Food tourism is one of the latest tourism trends and although people might not travel exclusively to eat, everyone who travels has to eat! Therefore food tourism aims at introducing tourists to heritage and regional cuisine. Why visit an Italian restaurant in Franschhoek, why only get your meals from the same fast food outlet you have at home? Rather enjoy the food that is inherent to the area you visit – you will learn much more about its culture and lifestyle!

At Leopard’s Leap, we present South African Food Experience: cooking classes, demonstrations and food and wine pairings for exactly this goal – to introduce international visitors and culinary tourists to the tastes and stories of South African food favourites such as biltong, droëwors, boerewors and kaiings!

One unique South African dish, is the bunny chow! Try Chef Pieter’s recipe for this delicious dish, add some yoghurt and fresh coriander and enjoy with the very versatile Leopard’s Leap Chardonnay Pinot Noir!

Lamb Bunny Chow Recipe

Serves 8


Oil for frying

1 shoulder of lamb, boned and cut into cubes

1 onion, chopped

4 cloves garlic, grated

1 chili, seeded and chopped

1 x 5 cm piece ginger, grated

2 carrots, peeled and diced

1 tablespoon ground coriander

½ teaspoon ground turmeric

1 teaspoon ground cinnamon

2 star anise

½ teaspoon ground cloves

1 whole stick cinnamon

½ teaspoon ground white pepper

2 tablespoons curry leaves

1 tin whole peeled tomatoes, pureed

1 cup brown lamb stock

1 cup yoghurt


2 potatoes, peeled and diced

Fresh coriander and yoghurt for garnish

8 mini bread loaves, hollowed out and toasted


Pre-heat oven to 160 °C.

Heat an oven-proof pan, with a lid, on the stove over a moderate heat.

Brown the diced lamb in the oil and remove.

Sweat the onions in the same pan, adding more oil if necessary. Once soft, add the garlic, chili and ginger.

Cook for 1 minute.

Add the carrot and spices and cook again for 1 minute. Add the curry leaves and browned lamb along with the tomato, stock and yoghurt. Season with salt and place the pan, with the lid on, in the oven for 2 hours.

Remove from the oven and add the potatoes. Place back in the oven and continue to cook until the potatoes are tender (roughly 30 – 45 minutes).

Remove from the oven and leave to cool.

Note: Best served the next day.

Assemble the bunnies by filling the loaves with the curry mix, then garnish with fresh coriander and a spoon of yoghurt.


Weekend Combo: Creamy Chicken Curry and Chardonnay
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Cass Abrahams is often called the Queen of Spices for her expertise in combining the complex flavours of Cape Malay food.

In her latest recipe book, A Life with food, she shares her life story, coloured in by cooking tips and some of her best recipes.

Try her recipe for a Creamy Chicken Curry with our Leopard’s Leap Chardonnay – the ideal combination for an autumn weekend!

Creamy Chicken Curry


5 ml masala

50 ml flour

salt to taste

5 chicken fillets in strips

50 ml butter

25 ml cooking oil

2 onions, sliced

10 ml cumin seeds

10 ml fennel seeds

1 bay leaf

1 x 410 g tin whole tomatoes

10 ml masala

5 ml turmeric

10 ml garlic/ginger paste

125 ml plain jogurt

freshly chopped coriander leaves (dhania)


Combine masala, flour and salt.

Cover chicken strips in the mixture and dust off the excess.

Heat butter and oil and fry the chicken strips on both sides.

Remove the chicken from the pot and keep aside.

Add the onion, cumin, fennel and bay leaf and cook until the onion is soft and transparent.

Add tomatoes, tomato juice, turmeric, masala and garlic/ginger paste.

Simmer until the sauce thickens.

Add the chicken strips to the sauce and simmer for 5 minutes until the chicken is cooked.

Add yogurt and garnish with coriander leaves.

Serve with roti and Leopard’s Leap Chardonnay!

For more information on Leopard's Leap wines and the new activities at Leopard's Leap Family Vineyards, please visit or contact Harry
at +27 (0)21 876 8002. Follow us on twitter or like us on facebook.