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Merry Martini


It’s the season to be merry and while there is much more to being merry than what you eat and […]

Christmas Cheer Mocktail


Christmas is about so much more than what we eat and drink, but it is true to our nature to […]

Sparkling Pomegranate Pinot Punch


You can’t add much more sparkle to your festive cheer than with the delightful Leopard’s Leap Sparkling Chardonnay Pinot Noir!  Charming […]

Frostbite Mocktail


There is nothing like the flavours of pineapple and mint when it comes to exotic summertime cocktails. Now you can […]

Larny Potato Salad


Potato salad is part of summer holidays in South Africa. There are many versions – sometimes hard boiled eggs make […]

Cocktail Vetkoekies filled with Bobotie


The Leopard’s Leap Culinary team always have a fun idea or two! With this party food recipe, Chefs Pieter de […]

Bloody Mary Wine Cocktail Recipe


It’s the season to be jolly but oh golly… When it is the morning after the night before you might […]

Pizza with marinated squid, capers and lemon


Pizza with marinated squid, capers and lemon Ingredients    1 home-made pizza base (see recipe below) 60 ml home-made tomato sauce […]

Home-made pizza with smoked mozzarella, chorizo and fresh basil 


Home-made pizza with smoked mozzarella, chorizo and fresh basil  Ingredients 1 home-made pizza base (see recipe below) 60 ml home-made tomato […]

Home-made pizza topped with biltong, quince and labneh  


Home-made pizza topped with biltong, quince and labneh   Ingredients    1 home-made pizza base 60 ml home-made tomato sauce 80 g […]

Another take on recycling wine



When discussing recycling in the wine industry, one usually thinks about packaging: recycling wine bottles, crates and cork. Now,chefs are recycling actual leftover wine in ingenious ways. In California, new products including wine vinegar and marinades for meat are made from leftover wine.

Restaurants end up with wine leftovers for a number of reasons, particularly if they sell a lot of it by the glass, something that's become more popular as have become more cautious about spending. But that trend can leave restaurants with plenty of wine at the bottom of the bottle.

Red or white wine vinegar is easy to make, and saves restaurants money. Chefs also use leftover Champagne, Riesling and sweet wine to make granitas and sorbets. According to one chef,'A side-effect of repurposing pinot and other wine leftovers is you find yourself cooking with a storied vintage that normally would never go near a spoon, like a high-end Champagne or Chateau d'Yquem, the famous French dessert wine that can command hundreds of dollars a bottle.'

Source: Associated Press

 

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