Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

Valrhona chocolate demonstration at Liam Tomlin Food



IMG-20111128-00064
IMG-20111128-00061
IMG-20111128-00069

113 Chefs and restaurateurs gathered at the brand new Liam Tomlin Food Culinary Studio today for a demonstration by French brand Valrhona chocolate. The guests were the first to get a sneak peak of the new facilities at Leopard's Leap Vineyards.

Valrhona is a premier French chocolate brand used by professionals and chefs, and the demonstration showed guests techniques on how to use their products optimally. Valrhona ambassador and pastry chef Vanessa Quellec, who led the demonstration, was trained in Paris and Versailles, and Valrhona's CEO flew in from France to attend the event.

Presented by Wild Peacock, guests were shown how to make mouthwatering chocolate delicacies such as chocolate custard, Rooibos-infused ice cream, cocoa almond streusel and pink grapefruit cubes. After the demonstration, guests were treated to a glass of Leopard's Leap wine.

All the equipment used in the demonstration, as well as Valrhona products, are available at the new Liam Tomlin Food retail store at Leopard's Leap Vineyards.

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]