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 […]


Sparkling wine and Petit Fours! #FrenchFlavour

The French knows all about pairing  food and wine and there are few things as wonderful as the combination of a pretty French cake and a glass of wine… Join our Bastille Festival celebrations with a delightful vanilla petit four and a glass of Leopard’s Leap Sparkling Chardonnay Pinot NoirDélicieux!

To enjoy a taste of France, join us this weekend at Leopard’s Leap Family Vineyards or try this recipe at home. Just remember to get a bottle of the Sparkling for the perfect French combo!

Vanilla Petit Fours



250 g unsalted butter, softened

1 cup caster sugar

2 teaspoons vanilla essence

3 eggs

1½ cup self-raising flour

½ cup plain flour

¼ cup milk


4½ cups icing-sugar

¼ cup glucose syrup

½ teaspoon vanilla essence

12 white and pink edible sugar flowers


Preheat oven to 180 °C. Grease a 9 cm deep loaf pan of 11,5 cm x 20 cm.

Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating after each addition. Sift over flours. Add milk. Stir to combine.

Spoon mixture into pan. Smooth surface. Bake for 1 hour or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

Trim ends of cake. Cut cake into six 3 cm thick slices. Using a 4 cm square cutter, cut 2 squares from each slice. Discard off-cuts. Place a wire rack over a large paper-lined baking tray. Place cake squares onto wire rack.

Place icing sugar, glucose syrup, vanilla and ¼ cup cold water into a large heat-proof bowl over a pan of simmering water. Stir for 5 to 7 minutes or until smooth and runny. Using a large metal spoon, carefully pour icing over 1 cake to cover completely. Top with a sugar flower. Repeat with remaining cakes, icing and flowers. Set aside for 30 minutes to set. Remove from wire rack and serve.

Upcoming Events

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"]