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Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

Croquembouche with Crème Patissiere


Croquembouche with Crème Patissiere filling Choux Pastry for Profiteroles  Ingredients 250 ml water 75 g butter 150 g flour approximately […]

L’Etoile Wine Cocktail


In anticipation of next week’s Bastille Festival, mix this delightful L’Etoile Wine cocktail. The French L’Etoile translates as The Star […]

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

News

Healthy and Delicious – the pleasure of poaching!



Poaching is a healthy way to prepare food but in this instance healthy can also be delicious!

“Poaching allows the proteins to denature without pulling out too much (if any at all) moisture out of it.[2] For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavor of the food.” Wikipedia

Three Streams Smokehouse in Franschhoek poaches Norwegian Salmon in soy, ginger and lime to pair with our Culinaria Pinot Noir Chardonnay.

To try the combination, join us this weekend in our Tasting Room for a complimentary pairing.

Fully cooked and ready to eat, this style of salmon is cured, glazed and poached in a smoker for three hours. Available from your nearest Woolworths store or online.

Serve on noodles with fresh greens, red chilli and lime or try this recipe by Donna Hay.

 

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