Leopard’s Leap’s exciting programme of cooking classes is a wonderful way for passionate home cooks and aspirant chefs to fine tune their culinary skills and add some variety to their tables.
Responsible for the delectable food offering at Leopard’s Leap, In-house Chef, Pieter de Jager, is excited about the diversity of the offering for the first half of the year. “While some classes focus on more technical skills such as deboning, fermenting and preservation, guests also have the opportunity to try their hand at cooking with Spanish-inspired seafood and spices, find ways for healthy quick-cooking or slowing down with the honest flavours of the Karoo.”
Chef Pieter will present the classes sharing techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and their origin. In June, Chef Gordon Wright joins the programme for some Karoo-inspiration from his cookbook, Veld to Fork.
Most classes repeat to offer a morning class with lunch or evening class with dinner (please see programme below). Classes take approximately three hours and are presented from the state of the art and exceptionally-equipped kitchen. Classes can accommodate twenty-two enthusiasts at individual cooking stations with their own stove and utensils. The chef’s every move can be followed on big screen television sets while printed recipes served as guidance on the day and when practicing the newly acquired skills at home.
After a busy cooking session, students are invited to relax and indulge in their own cooking-crafts – all beautifully paired by Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.
Reservations are essential and should be made at least a week in advance at +27 (0)21 876 8002 or firstname.lastname@example.org
Classes cost: R650 per person (*Please note different price for Valentine’s Day cooking class)
Morning classes starts at 10:00
Evening classes starts at 18:00
Valentine’s Day Cooking Class
It’s that special time of year again when we get to spoil our loved ones in the name of Saint Valentine. Join our specially themed Valentine’s Day cooking class and spend the morning side-by-side cooking up a romantic French-inspired breakfast! Learn to make delectable croissants and creamy hollandaise sauce and even to smoke your own Franschhoek salmon trout(!) – all while sipping on our delicious Culinaria Méthode Cap Classique sparkling wine.
*The Valentine’s Day Cooking Class is priced at R500 per couple which includes breakfast afterwards.
Saturday, 14 February Morning Class and Breakfast
Well-known Franschhoek chef, Chris Erasmus is an expert butcher and in this class, he will teach you how to debone whole cuts in a few simple steps. Learn how to choose the best cooking methods for each specific cut, what to do with the trimmings of deboning and try your hand at making your own marinades.
Wednesday, 18 February Evening class and dinner
Fundamentals of Fermentation and Preservation
Join Chef Pieter de Jager in the Leopard’s Leap kitchen and study the fundamental principles and techniques of food preparation with reference to acetic and lactic fermentation – both aerobic and anaerobic. Make your own vinegar, learn to ferment tea and understand the process of making a mother stock. Then we have a look at the basics of cheese-making focussing on some pantry essentials: mozzarella, ricotta and chèvre.
Tuesday, 3 March Morning class and lunch
Wednesday, 18 March Evening class and dinner
Spanish Seafood Soñar
Be transported to Europe and explore the Spanish fish markets of San Sebastian, cooking seafood and chorizo in the most flavoursome of tomato sauces. Cook Spanish classics such as pickled octopus, paella and sardines.
Tuesday, 7 April Morning class and lunch
Wednesday, 22 April Evening class and dinner
The Busy Cook
Loving good food but have little time for proper preparation and cooking? Join us and invigorate your cooking with tips and recipes to turn drab mid-week meals into delicious suppers. We will show you how to whip together interesting, mouth-watering recipes that are healthy and delicious.
Tuesday, 5 May Morning class and lunch
Wednesday, 20 May Evening class and dinner
All the way from the heart of the Karoo, Chef Gordon Wright joins us in the Leopard’s Leap kitchen to introduce the honest cooking of this wonderful region. Inviting guests to experience his passion for slow food as showcased in his renowned Gordon’s Restaurant and recently published cookbook, Veld to Fork, Chef Gordon will take you on a journey to experience the flavours of the Karoo while sharing creative ways with venison.
Thursday, 11 June Morning class and lunch
Friday, 12 June Evening class and dinner
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