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 […]


Bread and Wine for a wonderful time!

The image of a rustic Ciabatta, some ripe red tomatoes and a glass of wine is enough to transport you to the Italian country side for a imagined lunch with family and friends. Make it happen! All it takes is a checkered table cloth, some stale bread, a few ingredients from the fridge and a bottle of Leopard’s Leap wine.

The Italians love their food and they hate to waste. Leftovers are often used in creative ways the following day and this is also the origin of the Panzanella Salad. This basic but delicious salad turns day-old bread and staple salad ingredients into a lunchtime highlight. Have the versatile salad on its own or as a side to roast chicken or fish.

Open a bottle of Leopard’s Leap Sauvignon Blanc – its crisp acidity beautifully matches the tomato and balances the richness of the garlicky bread.

Buon appetito!



125 g         butter

4                garlic cloves finely chopped

4 cups       day-old (somewhat dry and hard) crusty bread, cut into chunks the same size as the tomatoes

4 cups       tomatoes, cut into large chunks

2                roasted red pepper, julienned

½              red onion, chopped

1                bunch fresh basil, torn

¼ Cup     Parmesan Finely grated

½ cup      good olive oil

Salt and pepper to taste


Melt the butter in a large pan over a medium heat. Add the garlic and bread. Continuously toss the bread and garlic through the butter until the bread is evenly coated with a golden brown colour. Drain on paper towel.

Mix all the ingredients together in a large bowl. Cover with Glad wrap and let the salad marinade in the fresh flavours for 1 hour.



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"]