Latest News

Lamb and Rosemary Pot Pie

Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread

We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe

Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake

While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter

Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe

Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe

Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler

Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto

The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin

Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]


Festive Feasting

In our Festive Feasting Cooking Classes, Chef Pieter de Jager shared some tips and recipes for an innovative, simplistic and delicious menu for the Christmas table.

And what is more festive than roasted pork? Try this delicious way of preparing pork and serve it with an innovative apple and mustard sauce. Open a bottle of 2012 Culinaria Pinot Noir Chardonnay or even the Culinaria Méthode Cap Classique for a beautiful wine partner to this rich and flavourful dish!

Recipe for Pork roast with beetroot, pickled onions and grilled peaches

Serves 6


1.5kg pork belly (deboned)

1 cup rock salt

6 medium size beetroots

Salt and pepper

Olive oil

12 pearl onions

4tbsp sugar

½ cup white wine vinegar

1 cup water

4 peaches (cut in half and stone removed)

Mixed fresh herbs (chopped)


Rub the salt onto the skin of the pork belly and place skin side up on a perforated tray with another tray beneath it to collect the moisture released from the meat.  Refrigerate for 12 hours.

Pre-heat your oven to 160°C.

Scrape off the excess salt with a kitchen towel and place on a clean roasting tray. Score the skin with a sharp kitchen knife and place in the oven for 1 and a half to 2 hours.

Place the beetroot on another roasting tray, season with salt, pepper and olive oil then cover with foil and place in the oven to cook.

Place the onions in a pot with the sugar, vinegar, salt and the water. Bring to a boil; reduce the heat to a simmer. Simmer for a further 5 minutes, remove from the heat and allow the onions to cool in the liquid. Once cooled, remove from the liquid and gently cut in half.

Heat a griddle pan to a high heat.

Rub olive oil and salt on the flesh of the halved peaches then place the peaches flat side down on the grill to create dark charred lines. Using a metal spatula, gently lift the peaches off the grill and set aside to cool then cut into quarters.

Once cooked, remove the beetroot from the oven and when slightly cooled, peel the beetroot and cut in quarters.

Once the pork comes out of the oven, allow it to rest for 10 minutes. Then skin should be golden brown and crispy.

While the pork is resting, re-heat your accompanying dishes and arrange on a large platter leaving some space for the pork. Cut the pork into 2cm slices and arrange in the middle of the platter.

Garnish with the fresh chopped herbs.

Recipe for Apple and Mustard Sauce


4 Granny Smith apples, peeled and cored

2 tbsp butter

1tbsp white sugar

1 cinnamon stick



½ cup water

1tbsp whole grain mustard


Chop the apples roughly into 2cm blocks.

Melt the butter in a heavy based sauce pot; add the apples, sugar, cinnamon, salt, pepper and water.

Place a lid on the pot and cook for 15 to 20 minutes, until the apples are completely cooked then remove the cinnamon stick.

Blend the apples in a food processor until smooth. Season to taste then add in the mustard and serve hot or cold.

Serve with roasted pork belly.




Upcoming Events

18 April 2019
  • South African Table
South African Table
20 April 2019
  • South African Table
South African Table
26 April 2019
  • South African Table
South African Table
27 April 2019
  • South African Table
South African Table

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.

    Newsletter Sign-up

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

    Ask Us

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