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 […]


Braai with Leopard’s Leap wherever you are!

Braai is such an inherent part of the South African heritage and this relaxed outdoorsy lifestyle and way of cooking, is perfectly complemented by the easy-drinking wines from Leopard’s Leap. This year, Heritage Day (also fondly known as National Braai Day) will be celebrated at Leopard’s Leap Family Vineyards with lip-smacking braaivleis prepared by the Weber team, delicious side-dishes by Chef Pieter de Jager and his team and of course the Leopard’s Leap wines and wine cocktails.

For all our friends across the globe who cannot join our fun-filled, family-day-out on 24 September, we thought to share some sauce recipes that will complement a selection of meats as well as the ideal wine-pairings so that you can enjoy Braai Day, regardless of where you are!

Each Friday leading up to Braai Day, we will share a sauce and wine pairing that will make any average braai a special culinary celebration!

We start off with a Braai Basting Sauce – a flavoursome sauce that helps to keep meat moist during cooking and enhances its flavour.

Braai Basting Sauce Recipe

Works for red meat and chicken


80 g treacle sugar

80 ml soy sauce

60 ml balsamic vinegar

2 bay leaves

1 tablespoon paprika

½ teaspoon peri-peri

1 teaspoon garlic flakes

1 tablespoon mixed dried herbs

1 tablespoon tomato paste



In a saucepan, heat the sugar, soy and balsamic vinegar over moderate heat.

Allow the sugar to dissolve before adding the remaining ingredients. Cook the sauce for 2 minutes or until thickened.

Allow to cool down.

Baste meat on the braai regularly.

Turn meat regularly to prevent the basting sauce from scorching.


The spicy flavours of this basting sauce works beautifully with our 2010 Culinaria Shiraz Grenache.


Braaivleis and Béarnaise? Indeed! Do not miss next Friday’s recipe!

Upcoming Events

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

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"]