Your festive table can be traditional, yet stress-free, your cocktail hours sophisticated, but sassy and your New Year’s resolutions revolutionary carb-friendly! Join Chef Pieter de Jager and the Leopard’s Leap Team for a programme of Cooking Classes that will not only fine-tune your culinary skills through hands-on cooking, but will also provide a repertoire of recipes.
Food enthusiasts can expect an introduction to foreign food cultures and baking skills, while home cooks will be inspired, motivated and empowered to be more creative and adventurous behind the stove.
During the hands-on classes Chef Pieter explains ingredients, demonstrates techniques and encourages participants to prepare the recipes themselves. After the cooking session, participants are invited to relax and indulge in their own cooking crafts – all beautifully paired with Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.
Classes are repeated to offer a morning class with lunch or evening class with dinner (please see programme below) and take approximately three hours. 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 Leopard’s Leap Cooking Classes are also a great idea for birthday parties and team-building exercises.
Printed recipes serve as guidance on the day and, together with an array of cookbooks and culinary utensils available from the Leopard’s Leap Shop, make it even easier to take home your newly acquired skills and inspirations!
Morning classes start at 10:00
Evening classes start at 18:00
SEPTEMBER – Finding the Flavour of Pinot Noir
One of the core concepts of food and wine matching lies therein that the principle flavour of the meal should be reflected in the wine. The complexity of fruit and earthiness found in Pinot Noir is a favourite amongst many wine lovers, but can be a challenge when it comes to an ideal match on the dinner table. Guided by the earthy nuances of the Culinaria Collection Pinot Noir, Chef Pieter de Jager will be sharing tips and recipes that will make Pinot Noir your ultimate food wine.
OCTOBER – Versatile Vegan
Some studies argue that veganism can save the world, but it stays one food trend that traditional palates find hard to comprehend. In the October Cooking Class Chef Pieter introduces the beauty of vegan cooking and how health-conscious culinary habits can be part of an everyday lifestyle by employing traditional cooking techniques such as grilling.
NOVEMBER 2016 – Canapés & Cocktails
Canapés, amuse bouche, petit fours or hors d’oeuvres – whatever you would like to call them, they are delicious bite-sized morsels that are the ideal way to get a party going, to elegantly entertain or to wow your guests with an array of exotic ingredients and delicate tastes. Perfect for end of the year get-togethers and festive occasions, Chef Pieter de Jager will not only share the recipes, but show you how to make these fabulous bites as well as a selection of sassy wine cocktails to get the party started with maximum fun and minimum hassle!
DECEMBER 2016 – Christmas: less stress to impress
Looking for some fresh inspiration for that all-important Christmas meal, but not all that confident with your culinary skills? Take the stress out of organising Christmas Day with Chef Pieter de Jager’s festive show stoppers – from gammon to sprouts, mince pies to trifle… Give these traditional family-favourites some modern flair and treat your loved ones to a celebratory meal!
JANUARY 2017 – Our daily bread
Home-baked bread is about much more than providing a staple to the pantry. Baking a proper loaf is very therapeutic and can result in a healthy and wholesome product, but it takes the mastering of some skill. In this class, self-confessed bread-lover, Chef Pieter de Jager introduces an array of bread baking skills that go beyond the recipe. Understand the stages of measuring, mixing, proofing and baking and try a confident hand at rye, ciabatta, baguette, bagels, brioche, focaccia, naan……
FEBRUARY 2017 – Free for all: the tastes and traditions of North America
As the land of the free, North America has become home to many nationalities and today, this vast country houses the most diverse of culinary cultures. Much more than fast foods, American food is influenced by widely different climates and ingredients and both indigenous and imported tastes and traditions. Join Chef Pieter de Jager on a culinary journey from cosmopolitan New York, to sophisticated Chicago, from alfresco and health-conscious California to the hearty and homely South.
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