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Cooking up a storm



Leopard’s Leap’s exciting cooking classes concept is ideal for aspirant chefs and passionate cooks wanting to fine tune their culinary skills. Staying seasonal and relevant, the programme covers a wide spectrum of food types and cooking methods.

We have an enticing programme for the second semester – from a culinary journey through the South of France, to gaining confidence when it comes to making your own curry and celebrating slow food.

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.  Also be on the lookout for a list of special events and additional classes by visiting chefs.

Classes take approximately two hours and are presented from the state of the art and exceptionally-equipped kitchen. Twenty-two students can be accommodated per class and will be stationed at individual cooking stations with their own stove and utensils. Big screen television sets enable students to follow the chef’s every move while printed recipes enable them to keep on track and try their newly acquired skills at home.

After the hectic 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 with Franchesca 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

French InspirationJoin us for a culinary journey to the South of France and indulge in the heritage and simplicity of modern French cooking paired with our brand new range of French-inspired wines, the Culinaria collection.

Tuesday, 9 July                                 Morning Class and Lunch

We start with typical French roasted pears and brie before cooking Supreme en Croute (Rolled Chicken Breast in puff pastry), new potatoes and asparagus and Sauce Charcuterie. The last indulgence will be in the form of Chocolate and almond marquise with raspberries.

Wednesday, 10 July                       Evening Class and Dinner

Provençale poached trout, white wine and Dijon mustard will get us started before moving on to Chicken ballotine poached in verjuice and red wine with goats tart fine and salsa verde. The evening concludes with Apple and cinnamon tart tatin with pistachio ice cream.

 

Winter Warmer Curry

Join Vanie Padayachee, The Spice Guru, on a journey of tempering and blending spices while she shares a few of her family secrets and recipes. Born and raised in Durban, her insatiable interest in food started whilst watching her parents, both great cooks, preparing exotic Indian dishes for family gatherings.  Her cuisine is also strongly influenced by the rich diversity of cultures found in SA.

Wednesday, 14 August                                 Evening Class and Dinner

Using local and seasonal produce you will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant Durban Chicken Curry, Indian Fried Bread (Roti), light and fluffy Basmati Rice, Fresh Tomato Sambals and Cucumber Raita.

Wednesday, 21 August                                 Morning Class and Lunch

Using local and seasonal produce you will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant Durban Chicken Curry, Indian Fried Bread (Roti), light and fluffy Basmati Rice, Fresh Tomato Sambals and Cucumber Raita.

 

Slow Food

We are firm supporters of the Slow Food movement and with the abundance of fresh ingredients available in spring, in the September classes you will find yourself cooking with only the freshest home-grown and locally sourced ingredients. Harvest your own meal from our vegetable garden en learn about cooking methods that will made these ingredient shine.

Tuesday, 3 September                                  Morning Class and Lunch

We start with seared Franschhoek trout on a crisp spring salad with a refreshing citrus dressing. Then we stuff free-range chicken with Porcini from the Woods and serve it with a piquant sauce made from raisins, anchovy and capers. Local cheeses and the season’s preserves conclude the meal.

Wednesday, 11 September                        Evening Class and Dinner

The valley’s cheeses and charcuterie compliments a baked puff pastry tart while roast pork rump, baby spring vegetables with apple and green salsa will have you practice a variety of cooking skills. We end of with a celebration of berries.

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