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Bloody Mary Wine Cocktail Recipe


Bloody Mary Ingredients 2 cans whole, peeled or diced tomatoes 1 medium carrot ¼ cucumber small handful of fresh parsley […]

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 […]

Pizza with smoked salmon, crème fraiche, pickled red onions and dill


Pizza with smoked salmon, crème fraiche, pickled red onions and dill Ingredients 1 home-made pizza base 60 ml home-made tomato sauce […]

What’s on the menu for Leopard’s in the Cape


Creating awareness about the interaction and delicate balance between predator and prey, the 2019 theme for the annual Cape Leopard […]

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Looking back at Bastille festival 2012



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Ivonia Fortuin and Rikus Jacobs at our stand in the Food and Wine marquee.

Despite the bitter cold, we had a fantastic time at this year's Bastille Festival in Franscchoek. It was our first year taking part in the festival with our new estate, Leopard's Leap Family Vineyards, and visitors to the estate could partake in tastings with French cheeses and baguettes. Every visitor also received a complimentary tasting of our new MCC, which is going to be released later this year.

Liam Tomlin Food also presented Chef's Table lunches featuring French dishes like loin of venison with shallot tarte tatin and Crêpe Suzette.

At the Food & Wine Marquee in town our Leopard's Leap Unwooded Chardonnay 2012, Lookout Pinotage Rosé 2012, Shiraz 2010 en Merlot 2010 was available for tasting.

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Tomato soup served at Liam Tomlin Food's Chef's Table lunches during the weekend.

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