Latest News

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 […]

#MocktailMonday Natura Nojito

Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis

Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite

Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!

We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo

Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto

Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese

Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup

Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]


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

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"]