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 […]

News

New Programme of Leopard’s Leap Cooking Classes



From balancing the intense flavours of North Africa to adding versatility to Vegan cooking, Leopard’s Leap Family Vineyards introduces a new programme of Cooking Classes that will challenge foodies with interesting flavour combinations while encouraging home cooks to experiment. Stimulating kitchen creativity, the hands-on Cooking Classes offer a wonderful way in which food enthusiasts can be introduced to new techniques and ingredients while fine-tuning culinary skills.

Chef Pieter de Jager’s varied programme is inspired by recent travels to the cosmopolitan city of Sydney, the warming flavours of North Africa for the last stretch of winter, the challenges and opportunities the earthiness of Pinot Noir have for the dinner table and then exploring new territory, a class filled with versatile ways to make Vegan food utterly delicious!

During the hands-on classes Chef Pieter explains ingredients, demonstrates techniques and encourages participants to prepare the recipes themselves. After the cooking session, participants are invited to relax and indulge in their own cooking crafts – all beautifully paired with Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.

Classes are repeated to offer a morning class with lunch or evening class with dinner (please see programme below) and take approximately three hours. 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.

Printed recipes serve as guidance on the day and, together with an array of cookbooks and culinary utensils available from the Leopard’s Leap Shop, make it even easier to take home your newly acquired skills and inspirations!

Reservations are essential, are confirmed by upfront payment and should be made at least a week in advance at +27 (0)21 876 8002 or cooking@leopardsleap.co.za

Classes cost: R650 per person

Morning classes start at 10:00

Evening classes start at 18:00

Programme:

JULY – Multi-faceted flavours of Australia

Inspired by a culinary visit to Australia and multi-cultural Sydney, Chef Pieter de Jager has brought home some of the energy and flavour of this vibrant foodscape. Known for much more than barbeque and the contentious origin of the Pavlova dessert, guests can expect an introduction to flavours and techniques that extend from the Aussies’ knack for meat to the incorporation of intriguing Asian flavours.

  • Thursday 14 July, Morning class and lunch
  • Friday, 15 July, Evening class and dinner

AUGUST – North African Cuisine

Tempted by the tastes of North Africa, but intimidated by the intense flavours of Saffron, Sumac, Cinnamon, Paprika, Ginger, Cumin, Coriander, Harissa …? Join Chef Pieter de Jager in the Leopard’s Leap kitchen to familiarise yourself with these flavours and learn how to use and balance them in combination with herbs, legumes, nuts and fruit. You’ll never be afraid of the tagine again!

  • Thursday 4 August, Morning class and lunch
  • Friday 5 August, Evening class and dinner

SEPTEMBER – Finding the Flavour of Pinot Noir

One of the core concepts of food and wine matching lies therein that the principal flavour of the meal should be reflected in the wine. The complexity of fruit and earthiness found in Pinot Noir is a favourite amongst many wine lovers, but can be a challenge when it comes to an ideal match on the dinner table. Guided by the earthy nuances of the Culinaria Collection Pinot Noir, Chef Pieter de Jager will be sharing tips and recipes that will make Pinot Noir your ultimate food wine.

  • Thursday 1 September, Morning class and lunch
  • Friday 2 September, Evening class and dinner

OCTOBER – Versatile Vegan

Some studies argue that veganism can save the world, but it stays one food trend that traditional palates find hard to comprehend. In the October Cooking Class Chef Pieter introduces the beauty of vegan cooking and how health-conscious culinary habits can be part of an everyday lifestyle by employing traditional cooking techniques such as grilling.

  • Thursday 6 October, Morning class and lunch
  • Friday 7 October, Evening class and dinner

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]