Latest News

What’s on the menu for Leopard’s in the Cape


Creating awareness about the interaction and delicate balance between predator and prey, the 2019 theme for the annual Cape Leopard […]

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 […]

News

Gemsbok Loin Tataki



This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very Japanese cooking method – to sear on the outside but leave raw on the inside. All of course in celebration of the Rugby World Cup in Japan!

Gemsbok Loin Tataki Recipe

Serves 4

Ingredients

800 g Gemsbok loin

3 tablespoons olive oil blend

6 tablespoons soy sauce

4 tablespoons mirin

2 spring onions, finely sliced

2 tablespoons honey

juice of 2 limes

2 garlic cloves, crushed

Kalahari desert salt to season

cracked black pepper to season

For the garnish

3 radishes, finely sliced

2 tablespoons ginger, peeled and grated

1 teaspoon sesame oil

2 tablespoons soy sauce

2 spring onions, finely sliced

1 teaspoon honey

Method

Rub half of the olive oil blend on the gemsbok loin. Season with salt and pepper.

Heat the remaining oil in a pan over high heat.

Add the gemsbok loin and cook for 4 minutes on each side.

Remove from the heat and set aside.

Combine the rest of the tataki ingredients in a resealable bag.

Place the gemsbok loin in the resealable bag.

Gently shake the bag to ensure the gemsbok loin is evenly coated.

Refrigerate until you are ready to serve.

Remove the gemsbok loin from the resealable bag and shake off excess marinade.

Slice the gemsbok loin as thinly as possible and arrange on a platter.

For the garnish

Combine the ginger, sesame oil, soy sauce and honey.

Drizzle over the sliced gemsbok loin.

To serve, sprinkle over the finely sliced radish and spring onions and pour a glass of 2017 Leopard’s Leap Shiraz!

 

 

Upcoming Events

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
30 October 2019
  • South African Table
South African Table
13:00
31 October 2019
  • South African Table
South African Table
13:00
1 November 2019
  • South African Table
South African Table
13:00
2 November 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"]