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 […]

News

Sensational for Summer – Culinaria MCC and Tuna Sashimi



Summer, sashimi and sparkling wine – what a sensational combination! Try this fabulous Tuna sashimi and horseradish salad with a bubbly vinaigrette and a well-chilled glass of our Culinaria Méthode Cap Classique.

Recipe for Tuna sashimi and horseradish salad with bubbly vinaigrette

Serves 4

For the bubbly vinaigrette

15 g sugar

60 ml (¼ cup) rice wine vinegar

5 ml (1 tsp) mirin

10 ml (2 tsp) soya sauce

5 ml (1 tsp) sesame oil

5 ml (1 tsp) lime juice

45 ml (3 tbsp) Leopard’s Leap Culinaria Méthode Cap Classique

For the salad

8 – 10 baby radishes, quartered and thinly sliced

15 ml (1 tbsp) toasted sesame seeds

5 ml (1 tsp) sesame oil

5 ml (1 tsp) mirin

baby coriander and micro herbs

For the Tuna Sashimi

10 ml (2 tsp) wasabi paste

1 egg-yolk

15 ml (1 tbsp) water

2 tuna loins about 160 g each

2 Nori sheets

30 ml (2 tbsp) olive oil

For the vinaigrette, place the sugar, vinegar and mirin in a small saucepan and heat slowly until the sugar has dissolved. Add the soya, sesame oil and lime juice and simmer for 2 minutes. Remove from the heat and set aside to cool. Whisk the Leopard’s Leap Culinaria Méthode Cap Classique into the vinaigrette.

  1. For the salad, combine the radishes, sesame seeds, sesame oil, mirin and coriander leaves together in a bowl.
  2. For the tuna, mix the wasabi, yolk and water together. Brush the tuna with the mixture and roll the nori sheet twice around the tuna. Heat the olive oil in a saucepan over high heat. Cook the tuna on each side for no more than a minute, depending on the thickness of the tuna.
  3. Slice the tuna into 5-mm slices and serve with the radish salad and bubbly vinaigrette.

If you would like to taste the Culinaria MCC, please visit our Tasting Room!

(Recipe by Chef Ryan Smit from Ryan’s Kitchen in Franschhoek)

Upcoming Events

20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

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"]