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 […]


New at Leopard’s Leap: Platters for the peckish

Summer is here, we are counting off the days to the holidays and at Leopard’s Leap Family Vineyards we are looking forward to treating our guests to delicious Rotisserie lunches, fun food and wine pairings, hands-on Cooking Classes and tempting Festive Shopping! And because it is a special time of year, we are also adding some new exciting offerings!

Join us for a doughnut and wine pairing, grown-up ice lollies served with bubbly, our delicious wine cocktails and for those who are peckish but not starving, Chef Pieter is preparing a delectable platter of cured meats, cheese, preserves, pickles, something fresh from the garden and of course farm-baked breads.

Lovely with a wine tasting, as a starter before you sit down to the Rotisserie lunch or during your late-afternoon-laze on the stoep.

Platters cost R150 each and are served from Wednesday to Sunday.


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