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Lamb and Rosemary Pot Pie

Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread

We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe

Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake

While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter

Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe

Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe

Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler

Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto

The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin

Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

Cook Franschhoek at Leopard’s Leap Vineyards

From 15 to 17 June 2012, the Franschhoek valley will be abuzz with chefs, winemakers and culinary enthusiasts as the annual Cook Franschhoek festival takes place. Featuring chefs from restaurants and estates, visitors can look forward to food and wine pairings and culinary demonstrations.

With our new estate and Liam Tomlin Food Culinary Studio, we are excited to present several sessions at the festival, all which will also make excellent Father's Day gifts!

On 15 June at 16:00, Liam Tomlin will be demonstrating chicken Ballottine with lentil du puy and chocolate fondant paired with Leopard’s Leap Classic Collection 2011 Chardonnay at a special Chef's Table. Our winemaker Eugene van Zyl will talk to guests about the wine while they enjoy the dishes. 

On 16 June at 16:00, Liam and Eugene will demonstrate braised oxtail risotto with horseradish cream and poached pear with white wine chocolate and pistachio paired with Leopard’s Leap Family Collection Shiraz Mourvèdre Viognier 2008.

On 17 June at 11:00, guests can look forward to fillet of veal zurichoise and apple tarte tatin with Calvados ice cream paired with Leopard’s Leap Classic Collection 2010 Merlot.

All demonstrations are R165 per person and there is space for 56 people in each session. Tickets can be booked at Webtickets.

Upcoming Events

18 April 2019
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South African Table
20 April 2019
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26 April 2019
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27 April 2019
  • South African Table
South African Table

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