Latest News

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 […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

Sauvignon Blanc and Sage – try our combination this weekend



While we are so excited about our recently introduced Culinaria Food and Wine Pairing presented on Friday mornings, finding a great food and wine match is our priority any day of the week!

Visitors to our Tasting Room can taste herb-flavoured bread sticks with a recommended wine partner. We found that our 2014 Leopard’s Leap Sauvignon Blanc combines exceptionally well with Sage, so we thought to share our recipe for Sage Bread Sticks, for you to enjoy with a well-chilled glass of Sauvignon Blanc this weekend.

Recipe for Sage Bread Sticks

Ingredients

300 g flour

10 g salt

10 g sugar

10 g instant yeast

400 ml water, luke-warm

100 ml oil

½ cup chopped sage

Method

Pre-heat your oven to 200°C.

Mix all the dry ingredients in a bowl.

Add the water and begin to incorporate then add the oil and continue to mix until a rough dough is formed.

Transfer the dough onto a floured surface and continue kneading until it becomes smooth and elastic. Return the dough to the bowl, cover with a damp cloth and set aside to prove until double the size.

Knock back the air and knead for a second time until it becomes smooth then divide the dough into 10 pieces and roll into thin sticks.

Sprinkle your work surface with the chopped sage and roll the sticks in the sage.

Transfer the bread sticks onto a prepared baking sheet and set aside to prove for 5 minutes.

Bake for 5-7minutes or until golden brown.

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"]