Latest News

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

News

Easter Rocky Road



“Sometimes the road might seem a bit rocky, but don’t give up, there might be some chocolate, cherries and speckled eggs waiting for you!” These are the wise words of Chef Pieter de Jager in the Leopard’s Leap kitchen.

Try this easy recipe for a delightful seasonal interpretation of the popular Rocky Road!

Easter Rocky Road

Makes 24 bars

Ingredients

250 g 70% chocolate

150 g 40% chocolate

180 g butter

4 tablespoons honey

50 g chopped dates

100 g mini marshmallows

150 g mixed nuts, roughly crushed

50 g red glazed cherries

100 g speckled eggs

100 g Bakers Tennis Biscuits, roughly crushed

100 g digestive biscuits, roughly crushed

Icing-sugar to dust

Method

Melt the chocolate, butter and honey over a double boiler.

Place the rest of the ingredients into a deep tray lined with either plastic or tin-foil. Alternatively, place the ingredients inside a silicone bread-tin.

Pour the melted chocolate over the rocky ingredients.

Place in the fridge to set for roughly 1 – 2 hours.

Remove the set chocolate block from the tray and portion into blocks or thick slices.

Dust with icing-sugar and serve.

 

Upcoming Events

16 October 2019
  • South African Table
South African Table
13:00
17 October 2019
  • South African Table
South African Table
13:00
18 October 2019
  • South African Table
South African Table
13:00
19 October 2019
  • South African Table
South African Table
13:00
23 October 2019
  • South African Table
South African Table
13:00
24 October 2019
  • South African Table
South African Table
13:00
25 October 2019
  • South African Table
South African Table
13:00
26 October 2019
  • South African Table
South African Table
13:00

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 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

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