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 […]


Quick and hearty beef stew for #TheBusyCook

Our Cooking Classes focusing on quick and easy recipes for the busy cook were so popular, that we decided to share a few of the recipes. Staying healthy and seasonal, Chef Pieter de Jager’s recipes are easy to adjust and promises to be a hit with the whole family!

Quick boeuf bourguignon

Serves 4-6 main course potions

Enjoy with 2013 Leopard’s Leap Cabernet Sauvignon Merlot


2 tbsp Oil for frying
600 g Beef fillet/rump/sirloin
Salt & pepper
100 g Button mushrooms/shitake
1 Onion, chopped fine
50 g Smoked bacon/pancetta
1 tsp Tomato paste
½ cup Red wine
1 cup Beef stock
2 Thyme sprigs
2 tbsp Butter
1 tsp Flour
1 tbsp Sour cream
Chopped parsley


Heat a non-stick pan over a high heat.
Cut the beef into 2cm x 2cm dice and season generously.
Seal the meat, in 2tbsp of oil, in the pan on the one side, once brown and caramelised remove from the pan.
Add the onions to the same pan along with the bacon. Cook for 2 minutes until the onions are translucent.
Add the tomato paste and cook for 1 minute.
Deglaze with red wine and reduce until nearly evaporated.
Add beef stock and reduce by half. Add the thyme.
Mix 1 tsp softened butter with 1 tsp flour to form a paste
Mix 2tbsp of the hot sauce from the pan with the butter and flour paste. Now mix the runny “paste” back into the sauce and cook through, to thicken.
Once the sauce starts to thicken, add the beef back to the pot and allow to cook briefly.
Once the floury taste has left from the sauce remove from the heat, add a table spoon of butter, sour cream and parsley.
Season to taste
Serve immediately
Serve with crushed potatoes

Upcoming Events

18 April 2019
  • South African Table
South African Table
20 April 2019
  • South African Table
South African Table
26 April 2019
  • South African Table
South African Table
27 April 2019
  • South African Table
South African Table

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.

    Newsletter Sign-up

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

    Ask Us

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