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 […]


#GuiltyPleasure Cheesy Potato Churros

There is something about holidays that allows us to be a bit kinder to ourselves. Something that is very welcome after a year of doubting our efforts at work, troubling over our child-raising abilities and falling short when measuring ourselves against peers. 

It is as if we know, that both mentally and physically, we need a break. And sometimes this TLC comes in the most basic of ways. Perhaps you indulge by buying a gossip magazine rather than the glossy interior pages? Are you snacking away at white chocolate, the 70% dark bar left on the shelf? Perhaps you are buying another pack of disposable wipes for the beach, just for the convenience and fresh smell even though using them so close to the ocean should make your environmental ears ring… And perhaps you are pouring your sunset Chenin Blanc much earlier – and low and behold, over a glass-full of ice!

Guilty pleasures might make you gain an ounce or two or they might lower your IQ temporarily… but for a few days a year, they make us feel like we are in control. Like we have a choice and that we can even dare to make the wrong one. 

The pleasure of carbs has been branded with GUILD more than most other indulgences and we thought to take the poor  potato and make it as guilty as can be – just for the holidays. Introducing: Potato Churro’s! It has butter, it has cheese and it is deep-fried. And then you eat it with aïoli and wine… Come on, try it!

Recipe for Cheesy Potato Churros


500 g potatoes, peeled and cut into pieces

½ cup milk

¼ cup butter, cut into pieces

½ cup all-purpose flour

3 large eggs

⅓ cup grated Dalewood Huguenot cheese

¼ teaspoon salt

sunflower oil, for frying


In a medium saucepan, cover potatoes with water, bring to a simmer and cook until tender. Drain and mash potatoes (ensure that there are no lumps and that the mash is perfectly smooth).

Place butter and milk into a medium saucepan set over medium-high heat. Once butter has melted, stir in flour and keep stirring until dough pulls away from the sides of the pot and collects itself into a smooth mass.

Transfer to a mixing bowl, let cool slightly, and beat in eggs one at a time, using a spatula. Add potatoes, cheese and salt after the last egg has been added. The dough should be thick and soft. Spoon into a piping bag with a large star tip.

In a heavy pot, heat oil, about 3 cm deep, over medium-high heat. It should be hot enough to let a bit of batter sizzle. Squeeze batter into the hot oil, using scissors to snip off about 8-cm lengths. Cook, turning as necessary, until the lengths turn golden. Transfer with tongs or a slotted spoon to a plate lined with a paper towel and allow to cool. Sprinkle with extra salt while still warm, if so desired.

Serve with tomato sauce or garlic aïoli and Leopard’s Leap Unwooded Chardonnay.

Upcoming Events

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"]