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 […]


Leopards Leap in the Limelight!

Recently, Leopards Leap wines hosted the food editor of Huisgenoot, Carmen Niehaus, and her crew at the picturesque Bakkrans in the Cederberg.

Carmen and her team were whisked away in our 4×4’s and were totally blown away by the beauty of the Cederberg! Our winemaker, Eugene van Zyl was a fabulous host and a great model too! His oxtail “potjie” was a winner, with not as much as a grain of rice to speak of, after everyone went for multiple helpings! The Leopards Leap cocktails were real thirst quenchers and totally awesome to drink in the bushveld! Carmen Niehaus and her team were a great bunch and were really inspired by Quinton Martins and the Cape Leopard Trust.

Watch out for the valentine’s edition of YOU/HUISGENOOT/DRUM to see Eugene’s modelling debut as well as his famous oxtail potjie…

Spicy Oxtail Pot

1Kg oxtail
A bit of flour
3 medium onions, chopped
5 garlic gloves, crushed
Dried chili
Make a mix of aniseed, coriander, bay leaves and a bit of cinnamon – all dried
and crushed.
½ cup of hot water
1 cup of dried peaches
1 Tbs Sugar
Salt and Pepper to taste
4 medium tomato’s peeled, pipped and chopped
Vegetables of you’re choice cleaned and cut
Oil for frying
Leopards Leap Lookout Red

1. Fry onions in oil until golden together with garlic and chilies – Careful with the chilies
2. Rub the meat in flower and add together with the mixed dried spices. Stir fry on high
heat until meat is brown.
3. Add ½ cup of hot water together with peaches, sugar, salt, pepper and tomatoes. You
can also add some Lookout Red at this stage for that secret extra flavour.
4. Replace lid and cook on low heat until meat is nearly tender.
5. Pack vegetables on top of the meat layer season to taste.

Continue cooking at a slow simmer until the meat is done.
Serve with yellow rice and fruit chutney.

Best enjoyed with Leopard’s Leap Lookout Red, followed by a glass of Leopard’s Leap Pinotage Shiraz to clear the palate…Enjoy!

Upcoming Events

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"]