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

The secret behind Soufflé Suissesse



Soufflé Suissesse or Swiss Souffle has been made famous by 2-Michelin star Le Gavroche restaurant, owned by the famous Roux brothers, Michel and Albert.

This beautiful soufflé baked on double cream, is a fancier version of the more ordinary cheese variety –  removed from the oven halfway through baking, it is transferred to a dish filled with double cream before being topped with more grated cheese and then put back into the oven.

Inspired by July’s annual Bastille festivities in France and Franschhoek, we join in the French passion for all things culinary with a cooking class focusing on staple French cooking techniques. Join our French Inspirations Cooking Class and try your hand at soufflé suissesse, lamb encroute and sabayon.

R 650 per person
Contact: 021 876 8002 or cooking@leopardsleap.co.za

Date &Time
Date(s) – 11/07/2014
9:30 am – 1:00 pm

Location
Leopard’s Leap Family Vineyards

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

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