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 […]


Thai Curry – for those who are cold and in a hurry!

Winter in the Winelands calls for curry and this is exactly what you can cook and enjoy at Tamatiestraat in Stellenbosch. Sharing their delicious recipe for a Thai Pork Peanut Red Curry, we asked Cellarmaster Eugene van Zyl for a wine pairing and it seems that the versatile 2016 Culinaria Chenin Blanc is the perfect choice with the often challenging flavours of a Thai curry.

Thai Pork Peanut Red Curry

(Slightly amended GoodFood recipe)

Serves 6 as a main course


3 tsp sesame oil

75 g spring onion, chopped

30 g coriander, chopped

800 g pork tender loin, sliced

8 tsp Thai red curry paste (2 packets)

8 tsp peanut butter

2 tsp treacle sugar

2 tsp soy sauce

2 cans (400 ml each) coconut milk

200 ml water (more if needed)

2 x 135 g baby corn

juice of 2 limes

2 cups (uncooked) steamed jasmine rice to serve


  1. Heat a deep heavy-bottom pan, add the oil, spring onion and half the coriander and fry for 1 minute. Add the pork slices and cook for 5 minutes, until they start to brown.
  2. Stir in the curry paste and peanut butter. After 1 minute, add the sugar, soy sauce, coconut milk plus a can of water. Mix well and allow to simmer for 15 minutes, stirring occasionally.
  3. Add the baby corn and increase the heat. Allow to bubble for 3 – 5 minutes until the corn is cooked and the sauce has thickened slightly. Squeeze and stir the lime-juice into the dish, check seasoning and adjust to taste.
  4. Serve with steamed jasmine rice and reserved coriander leaves.

Optional: Top with crispy (deep-fried) rice noodles for texture and appealing plating!



Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.

    Newsletter Sign-up

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

    Ask Us

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