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 […]


Grilled Rib Eye Steak with pan-fried mushroom sauce paired with 2010 Leopard’s Leap Shiraz

With Monday being a holiday and the summer holidays here, South Africans are all getting ready to braai! Try this recipe for Rib Eye Steak with pan-fried mushroom sauce and serve it with Leopard’s Leap Shiraz – you can’t ask for a better start to the holiday!

Serves 4

For the
mushroom sauce:

60 ml (1/4
cup) dried shitake mushrooms

125 ml (1/2
cup) Leopard’s Leap Shiraz

250 g
mushrooms, sliced

15 ml (1
tbsp) soya sauce

125 ml (1/2
cup) cream

Salt and
freshly ground pepper


4 aged rib
eye steaks

30 ml olive

Salt and
freshly ground black pepper


Prepare a fire providing
enough medium to hot coals.

  1. Heat the dried mushrooms and Shiraz
    in a small saucepan over medium heat and set aside for 30 minutes.
  2. Fry mushrooms in a hot pan until all
    moisture has evaporated. Add the rehydrated mushrooms and wine and cook for 1 –
    2 minutes. Add soya sauce and cream and leave to reduce to syrupy consistency.
    Season to taste.
  3. Season the meat on both sides with
    salt and pepper. Braai steaks on grid over hot coals for 3 – 4 minutes on each
    side for medium or until done to your preference. Serve with the mushroom sauce
    and a glass of 2010 Leopard’s Leap Shiraz.



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"]