Latest News

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 […]

Cooking up great things for the future



While we are working at designing and conceptualizing the new Leopard's Leap Vineyards in Franschhoek, we have been thinking a great deal about the restaurant and the culinary experiences we want to offer guests. Since Franschhoek is regarded as the culinary capital of South Africa, with many award-winning restaurants, and our sister estate La Motte recently opening their new restaurant, we are getting advice from the best.

We are honoured to have chef Liam Tomlin on board as our culinary consultant. Born in Dublin, Liam is most well-known for his ventures in Australia, where he was responsible for running Banc in Sydney, voted as the best restaurant in Australia. Author of two books, consultant to Woolworths and British Airways and internationally-renowned, Liam has settled in Cape Town and opened Chefs Warehouse and Cookery School. The beautiful space is a haven for foodies, selling quality products and offering fantastic courses led by Liam and other top chefs.

We look forward to cooking up great ideas with Liam!

, Cooking up great things for the future
Image: www.spill.co.za

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

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