Latest News

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

Leopard’s Leap and Open Book announce winner of Take a Moment Competition


Graeme Comrie was announced as the winner in the Leopard’s Leap Wines and Open Book Festival Take a Moment writing […]

#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 […]

News

“More than a spice mix – this is a rub…”



South Africans love to braai and Chef Pieter is no exception. He shares his secret spice mix – the reason why meat from his braai is always a hit – even with his in-laws!

“More than a spice mix, this is a rub…” and according to Chef Pieter, an important part of the success. You have to delicately rub your meat with the beautiful combination of herbs and spices to get the ultimate result.

Rub your meat with this recipe or add a handful of crushed nuts and a dash of white sesame seed to transform the spice mix into a delicious Dukkah to be served with freshly-baked ciabatta and olive oil before the braai!

Make sure you open a bottle of the Leopard’s Leap Shiraz with your Dukkah starter and your spice-rubbed meat from the braai – it is a match made in heaven!

Chef Pieter’s Braai Spice Recipe

Makes ¾ cup

2 tbsp coriander seeds

1 tbsp fennel seeds

1 tbsp cumin seeds

1tbsp chilli flakes

1 tbsp paprika

1 tbsp brown sugar

2 tbsp dried onion flakes

1 tsp dried garlic flakes

1 tbsp dried basil, parsley or tarragon

1 tsp salt

1 tbsp ground pepper

Toast the whole spices together and grind them roughly, then add the sugar, dried onion and garlic flakes and dried herbs. Roughly pulse the mix in a food processor for a few minutes.  Add the salt and pepper.

Use this spice mix over chicken, lamb, beef or even fish.

Add a handful of crushed nuts and a dash of white sesame seed and this spice mix transforms into a delicious Dukkah to be served with freshly-baked ciabatta and olive oil before the braai!

 

 

 

Upcoming Events

21 September 2019
  • South African Table
South African Table
13:00
25 September 2019
  • South African Table
South African Table
13:00
26 September 2019
  • South African Table
South African Table
13:00
27 September 2019
  • South African Table
South African Table
13:00
28 September 2019
  • South African Table
South African Table
13:00
2 October 2019
  • South African Table
South African Table
13:00
3 October 2019
  • South African Table
South African Table
13:00
4 October 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"]