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 […]


Millionaire’s Mushroom Sauce Recipe

It is the end of January and although it is hard to believe how quickly the first month of the year has come and gone, many of us have been waiting in anticipation for it to end. For some, it is the end of a much debated “Dry January“, for some the return to normal eating habits – that is if you have been starving yourself after the festive feasting – and for some the end of January plainly means payday!

Regardless of what you are celebrating, the end of the first month of 2016 calls for some kind of reward. Why not treat yourself this weekend to a juicy steak, a millionaire’s mushroom sauce and a good bottle of red?

Chef Pieter shares his recipe for the creamiest of mushroom sauces oozing with umami and Cellarmaster Eugene van Zyl suggests the 2014 Leopard’s Leap Shiraz from the Classic Collection as a smooth accompaniment. Bon appétit!

Millionaire’s Mushroom Sauce Recipe


2 tbsp butter

½ brown onion, chopped

2 garlic cloves, chopped

250 g mushrooms (combine your favourites)

2 tbsp soy sauce

2 tbsp Worcestershire sauce

1 cup chicken or vegetable stock

1½ cup cream

Thyme leaves, chopped

Fresh Parsley, chopped

Salt and pepper


In a saucepan sweat the onion, garlic and mushrooms. Add the soy sauce, Worcestershire sauce and stock, allow to simmer for 5 minutes.

Pour the cream in the pot and allow to reduce until thickened, place the sauce in a food processor and blend until a coarse consistency is reached.

Add the herbs and season to taste with salt and pepper.

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"]