Latest News

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

Croquembouche with Crème Patissiere


Croquembouche with Crème Patissiere filling Choux Pastry for Profiteroles  Ingredients 250 ml water 75 g butter 150 g flour approximately […]

L’Etoile Wine Cocktail


In anticipation of next week’s Bastille Festival, mix this delightful L’Etoile Wine cocktail. The French L’Etoile translates as The Star […]

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 […]

News

Palatable Pink – Shows that Pink can be More than a Pantone



One of the Pantone colours of 2016, PANTONE 13-1520 Rose Quartz, is a delightful shade of pink that echoes the pretty blush of the Leopard’s Leap Chardonnay Pinot Noir.

To show that pink can be more than a pantone – it can also be perfectly palatable! – Chef Pieter teamed up with celebrated food bloggers, Lizet Hartley (Melkkos & Merlot) and Carey Erasmus (BitsofCarey) to develop a three-course menu inspired by the pretty pink pantone and the delightful hues of the Leopard’s Leap Chardonnay Pinot Noir.

Whether the pinkness was in the delicate confit salmon starter, the medium-rare duck breast main course or the perfectly poached plums of the creamy dessert, these recipes are guaranteed to be a hit at your next dinner party! And… no worries about wine selections! Just get plenty of the Leopard’s Leap Chardonnay Pinot Noir – it will take you from starter to main to dessert!

Image result for Carey Erasmus’ Fancy Pants Fish & Chips

Carey Erasmus’ Fancy Pants Fish & Chips Recipe

Image result for Chef Pieter's Duck Breast with Chardonnay Pinot Noir Plums and Parsnip Puree

Chef Pieter’s Duck Breast with Chardonnay Pinot Noir Plums and Parsnip Puree Recipe

Image result for Lizet Hartley’s Chardonnay Pinot Noir, Cardamom and Plum Fool

Lizet Hartley’s Chardonnay Pinot Noir, Cardamom and Plum Fool Recipe

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