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Cooking classes to perfect culinary skills and inspire food repertoires



Leopard’s Leap’s exciting cooking classes are the ideal way for passionate home cooks and aspirant chefs to fine tune their culinary skills and add some variety to their tables. Staying seasonal and relevant, the programme covers a wide spectrum of cooking styles and food types.

In-house chef, Pieter de Jager, responsible for the delectable food offering at Leopard’s Leap will be sharing recipes and tips for an array of cooking methods, while popular chefs and food-enthusiasts will regularly feature in the exciting upcoming programme.

Each class repeats to offer a morning class with lunch or evening class with dinner.  Expect the chef to share techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and their origin.

Classes take approximately three hours and are 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 chef’s every move can be followed on big screen television sets while printed recipes served as guidance on the day and when practicing the newly acquired skills at home.

After a busy cooking session, students are invited to relax and indulge in their own cooking-crafts – all beautifully paired by Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.

Reservations are essential and should be made at least a week in advance at +27 (0)21 876 8002 or cooking@leopardsleap.co.za

Classes cost: R650 per person

Morning classes starts at 10:00

Evening classes starts at 18:00

 

Cooking Classes Programme

Add some Italian passione and ta-da!

Turn your kitchen into a creative space and yourself into a thriving home cook.  Get to the bottom of traditional Italian cuisine and add a modern twist for inspirational everyday cooking. Learn how to make a mafia sauce, roasted whole squid, almond cakes, tagliatelli with asparagus and spiced Italian sausages. 

Tuesday, 7 October                             Morning Class and Lunch

Wednesday, 22 October                    Evening Class and Dinner

 

Versatile Vegetables

An early-summer vegetable garden is a real delight and in this cooking class we focus on creating a dynamic repertoire of vegetable dishes – just like those served on our Harvest Table. Serve them beautifully presented and fresh – from the garden to the table.  We make a confit and learn how to steam, grill, poach and bake both vegetables and fruit to suit every occasion.

Tuesday, 11November                       Morning class and lunch

Wednesday, 19November                Evening class and dinner 

 

Festive Fun

Give traditional Christmas favourites a modern interpretation and enjoy your title as designated family cook this Christmas! Cure a whole salmon with juniper berries, sugar and salt, learn how to debone, roll and slow-roast Karoo lamb and then make a show-stopper festive dessert – Cherry Frangipane with whipped fig mascarpone!

Tuesday, 9 December                             Morning class and lunch

Wednesday, 17 December                     Evening class and dinner

 

Seamless Sushi

Ever tried your hand at making your own sushi? January is the perfect time for eating lighter and fresher and in this cooking class we will show you how to perfect these delicious little Japanese delights at home. Learn how to make rainbow rolls, nigiri and sashimi. Work with favourites such as the freshest A-grade tuna and Norwegian salmon, calamari, crab and avocado and understand the fine balancing act of soy, ginger, chilli, sesame and coriander.

Tuesday, 6 January                                       Morning class and lunch

Wednesday, 21 January                              Evening class and dinner 

 

Brilliant Birds

There is so much more to cooking with poultry than making a chicken casserole! And have you ever tried to work with game birds? Learn how to prepare and debone guinea fowl, quail and duck in a few steps and find out how to make the ordinary chicken exceptional. Choose the best cooking methods for each specific bird, learn how to use the trimmings of deboning and then prepare the appropriate sauce.

Tuesday, 3 February                                              Morning class and lunch

Wednesday, 18 February                                      Evening class and dinner

 

For more information on Leopard’s Leap and the new activities at Leopard’s Leap Family Vineyards, please visit www.leopards-leap.com

 

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