Join Chef Pieter de Jager and the Leopard’s Leap Team for a programme of Cooking Classes that will not only fine-tune your culinary skills through hands-on cooking, but will also provide a repertoire of recipes.
Food enthusiasts can expect an introduction to foreign food cultures and baking skills, while home cooks will be inspired, motivated and empowered to be more creative and adventurous behind the stove.
During the hands-on classes Chef Pieter explains ingredients, demonstrates techniques and encourages participants to prepare the recipes themselves. After the cooking session, participants are invited to relax and indulge in their own cooking crafts – all beautifully paired with Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.
Classes are repeated to offer a morning class with lunch or evening class with dinner (please see programme below) and take approximately three hours. Presented from the state-of-the-art and exceptionally equipped kitchen, classes can accommodate twenty-two enthusiasts at individual cooking stations with their own stove and utensils. The Leopard’s Leap Cooking Classes are also a great idea for birthday parties and team-building exercises.
Printed recipes serve as guidance on the day and, together with an array of cookbooks and culinary utensils available from the Leopard’s Leap Shop, make it even easier to take home your newly acquired skills and inspirations!
Morning classes start at 10:00
Evening classes start at 18:http://leopardsleap.co.za/experience/cooking-classes/00
JANUARY 2017 – Our daily bread
Home-baked bread is about much more than providing a staple to the pantry. Baking a proper loaf is very therapeutic and can result in a healthy and wholesome product, but it takes the mastering of some skill. In this class, self-confessed bread-lover Chef Pieter de Jager introduces an array of bread baking skills that go beyond the recipe. Understand the stages of measuring, mixing, proofing and baking and try a confident hand at rye, ciabatta, baguette, bagels, brioche, focaccia, naan……
FEBRUARY 2017 – Free for all: the tastes and traditions of North America
As the land of the free, North America has become home to many nationalities, and today, this vast country houses the most diverse of culinary cultures. Much more than fast foods, American food is influenced by widely different climates and ingredients and both indigenous and imported tastes and traditions. Join Chef Pieter de Jager on a culinary journey from cosmopolitan New York, to sophisticated Chicago, from alfresco and health-conscious California to the hearty and homely South.
MARCH 2017 – SENSATIONAL SALADS
Salads are more than lettuce, tomato and cucumber! In this class, Chef Pieter shares his ways with seasonal ingredients and show you how to turn them into sensational salads bursting with fl avour, texture and colour! Compose a spectacular salad, being creative with what you have at home or be introduced to an innovative variety of vegetables, fruit and grains. Then make your own delightful dressing and turn weary sides into wonderful spreads!
APRIL 2017 – ONE-POT WONDER
Radically different, ravishingly delicious, but uncomplicated and leaving you with very little to wash up! Chef Pieter takes the wonder of the one-pot meal to a next level and you are invited on the ride. Never again back away from inviting over family and friends – even if you have little skill and less time! This fun and accessible cooking class will add innovation and fl avour to your single-pot or pan – be it a skillet, baking dish, Dutch oven, pot, wok, or slow cooker …
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