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 email@example.com
Classes cost: R650 per person
Morning classes start at 10:00
Evening classes start at 18:00
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.
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!
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.
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.
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