Latest News

French 75 Recipe


The story goes that British soldiers stationed in France during the First World War wanted to add some kick to […]

Alabama Slammer Recipe


In the 1988 movie, Cocktail, Tom Cruise plays the role of a bartender and the self-proclaimed Last Barman Poet. The Alabama […]

Mississippi Punch Recipe


The Mississippi Punch was made famous in the all-time classic movie, Breakfast at Tiffany’s. Packing quite a punch, it was Holly […]

#CheninOccasion Dinner Date


Just at the thought of a dinner date, one gets butterflies in the tummy! A romantic dinner can be a first date, […]

#CheninOccasions Picnic time!


Summer and picnic goes hand in hand. Whether you enjoy the real deal with checkered blankets and baskets or a […]

#CheninOccasion – Cake, Club and Chenin Blanc


Book Clubs are such clever inventions! Not only do they force us to take some time for ourselves, they also […]

#CheninOccasion – Summer Sunset


Sunset is a special time of day whether you enjoy it from a rooftop with city sounds in the background, […]

Chenin Blanc for all Occasions


Choosing a wine can be challenging when you are planning a menu or even when just ordering from a menu. But, […]

2018 Michelangelo International Wine & Spirits Awards!


The 2018 Leopard’s Leap Classic Chenin Blanc has been awarded with the Chenin Blanc Trophy in the 2018 Michelangelo International […]

Traditional Tipsy Tarts


Few things are as delightful and delicious as a traditional tipsy tart. Served with coffee at a sensible hour or […]

Page 1 of 4212345...102030...Last »
News

Cooking Curry with the Spice Guru



With a really cold and wet week in die Winelands, last night’s curry cooking class with Chef Vanie Padayachee couldn’t have been timed better.

Sixteen ambitious home cooks joined the Spice Guru from famed Franschhoek restaurant L’Quartier Francais in the state-of-the-art Leopard’s Leap kitchen. Not only did she share her father’s treasured recipe for a Durban Chicken Curry, but also the history behind the Indian use of spice and a magnitude of techniques and tricks to fine tune the amateur’s attempt at cooking an Indian meal.

The class started off with a thorough introduction of the various spices. Did you know that curries are mostly made from the so called “C” spices? Cassia, cumin, coriander, cardamom, cloves, chillies and cinnamon.

A cookbook with the detailed recipe and more information on Indian spices and cooking.

Garam Masala spices and a cookbook with the detailed recipe and more information on Indian spices and cooking.

Regional cooking is also a very important concept and the reason behind the various styles of curry. In Northern India, dishes are rich and creamy and spices are hot – meaning rich in flavour rather than chili. In Southern India flavours are lighter and fresher using coconut, tamarind and lime. Central India is diverse and spices vary from cumin and coriander to turmeric and chili and panch phoron (a combination of cumin, fennel, fenugreek, mustard and nigella seeds).

Cooking from well-equipped individual cooking stations, each student had the opportunity to cook a mouthwatering Indian meal from scratch. Each step of the detailed recipe was first illustrated before the eager participants tried their own version and Chef Vani was on hand to help and guide and give tips – all done with patience and humour.

Roti and Red Wine

Roti and Red Wine

The  menu consisted of her father’s Durban Chicken Curry, Roti, Basmati rice and two sambals – a tomato sambal and cucumber and mint raita.

The ultimate meal - Durban chicken curry, roti, basmati rice, tomato sambal and cucumber and mint raita

The ultimate meal – Durban chicken curry, roti, basmati rice, tomato sambal and cucumber and mint raita

A selection of Leopard’s Leap wines were served to ensure enough confidence in the kitchen and the ultimate meal was paired with the delicious 2012 Culinaria Chenin Blanc Grenache Blanc – a beautiful partner to the curry flavours.

If you missed out, do not fear, this Winter Warmer Curry class repeats next Wednesday, 21 August.

R 650 per person
Contact: 021 876 8002 or cooking@leopardsleap.co.za

Date &Time
Date(s) – 21/08/2013
10:00 am

 

Upcoming Events

21 November 2018
  • South African Table
South African Table
12:00
23 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
24 November 2018
  • South African Table
South African Table
12:00
28 November 2018
  • South African Table
South African Table
12:00
29 November 2018
  • South African Table
South African Table
12:00
30 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
1 December 2018
  • South African Table
South African Table
12:00
5 December 2018
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]