Latest News

#Words4Wine – yes, it’s time!


Leopard’s Leap Wines is delighted to announce the 2019 edition of its #Words4Wine campaign as part of its sponsorship of […]

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream


Another wonderful food story from Erica Platter and Clinton Friedman’s recently published Durban Curry Up2Date. Yes, healthy can be delicious! […]

Sasol Salt Rock’s Famous Mutton Bunny


Erica Platter and Clinton Friedman recently published Durban Curry Up2Date. We love how they tell food stories and share the […]

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

#WinterWarmer Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

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 […]

News

Recipe to a Rosy Valentine’s Day – Roast Salmon



Valentine’s Day can be a pitfall of expensive flowers and cheap chocolate, but you can add some sophistication to the event if you prepare a memorable meal and open a matching bottle of wine.

Chef Pieter de Jager shares his straightforward but scrumptious recipe for a romantic roast salmon with beautiful Mediterranean flavours. To ensure a rosy evening in more ways than one, enjoy the beautiful blush of the Leopard’s Leap Chardonnay Pinot Noir in generous glasses.

Click here for the how-to-video

Roast salmon with olive, tomato and feta

Serves 2

Ingredients

500g Norwegian Salmon or Franschhoek Salmon Trout fillet, skin off.

10 Kalamata olives, pitted and chopped

30 g Danish style feta, cut into long batons

30 g Sundried tomato, chopped

10 Basil leaves, chopped

3 cloves garlic, crushed

1 bunch thyme

1 lime/ lemon

1 bunch chopped dill

Salt

Pepper

Olive oil

Butcher string

Micro herbs for garnish

Method

Preheat your oven to 230°C.

Butterfly the salmon and open it up like a book.

Add the chopped sundried tomato, olives, feta and basil.

Close the salmon up and gently tie it using the butcher string.

This will prevent the parcel from opening up during the cooking process.

Place the salmon into a roasting tray.

Season with the juice of 1 lime, salt, pepper and a drizzle of olive oil.

Add the crushed garlic and thyme.

Roast for 9 minutes.

Remove from the oven and leave to rest.

Sprinkle with chopped dill.

Slice into 4, even size, pieces.

 

 

 

Upcoming Events

29 August 2019
  • South African Table
South African Table
13:00
30 August 2019
  • South African Table
South African Table
13:00
31 August 2019
  • South African Table
South African Table
13:00
4 September 2019
  • South African Table
South African Table
13:00
5 September 2019
  • South African Table
South African Table
13:00
6 September 2019
  • South African Table
South African Table
13:00
11 September 2019
  • South African Table
South African Table
13:00
13 September 2019
  • South African Table
South African Table
13:00

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"]