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 […]


Chef Pieter’s Father’s Day peri-peri chicken on the braai

Chef Pieter is celebrating his first Father’s Day this weekend and while the darling little Daniel will not be able to take up the family tradition of cooking just yet, Chef Pieter shares a recipe close to his heart to treat your dad with this Sunday.

His grandmother got the recipe from their Portuguese neighbours in Mozambique in 1965 and it has been a family favourite ever since – and according to Pieter: “the best chicken you’ll ever eat!”.

Peri-Peri Chicken on the braai

, Chef Pieter’s Father’s Day peri-peri chicken on the braai

Serves 4


1 whole chicken, butterflied

1 cup Lookout white wine

½ cup sunflower oil

½ cup freshly squeezed lemon juice

8 gloves garlic grated

1 tsp peri-peri powder

1 tsp dried chili flakes

1 tbsp paprika

½ tsp Salt


Butterfly the chicken by removing the spinal cord.

Remove the tips of the wings to prevent them from burning.

Place the removed bones, giblets and wing tips in a small sauce pan with onion, garlic clove, bay leaf and pepper corns, cover with water and bring to the boil. Then reduce to a simmer, creating a fragrant stock. Eventually add 4 tbsp of the marinade to create your sauce.

For the marinade: Mix the white wine, oil, lemon juice, garlic, spices and salt together. Pour the marinade over the chicken and leave in the refrigerator to marinate for 24  hours.

Remove from the marinade put on the roster and braai for 40 minutes over moderate coals. Baste with the marinade on every turn.

Remove from the fire and season with salt.

The chicken is best served with rice cooked in a tomato and onion mix with bay leaves and chicken stock.

Enjoy with the 2014 Culinaria Chenin Blanc!


Featured image: Chef Pieter de Jager with his wife, Christine and baby boy, Daniel.


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"]