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 […]


Winter Warmer

Winter in the Winelands is traditionally wet and cold and difficult to survive without a fireplace. Luckily we have wingerdstompies (fire wood from the vineyards) and red wine to help us keep the cold at bay. And to add to that: what is more warming than a winter’s soup? Chef Pieter combines cauliflower from the Leopard’s Leap garden with some warming Mediterranean magic in the form of Parmesan and Chorizo. The result is a carb-conscious but utterly decadent winter-warming soup that can be enjoyed in front of the fire, but that is sophisticated enough for any dinner table!

Cauliflower and Yoghurt soup with Chorizo

Serves 4

Extra virgin olive oil to sweat the onions

1 small white onion, chopped

2 cloves garlic, chopped

1 kg cauliflower, trimmed and finely chopped

3 cups white chicken stock

1 cup  milk



½ cup Parmesan, grated

1 round chorizo, skin removed and chopped

1 cup double-cream yoghurt

Freshly ground black pepper

Deep-fried coriander leaves

Toasted white baguette, to serve

Heat the olive oil in a pot, add the onions, cook for two minutes, then add the garlic.

Add the cauliflower, chicken stock and milk.

Cook for 15 minutes until the cauliflower is tender.

Remove the pot from the heat, season and stir in the Parmesan. Using a hand blender, blend the soup until smooth.

Heat some more olive oil in a frying pan, add the chorizo and fry until crisp, then remove from the heat.

Fold the yoghurt into the soup, then garnish with the crisp chorizo and deep-fried coriander leaves.

Finish with freshly ground black pepper.

Serve with slices of toasted baguette.

Enjoy with a glass of  Leopard’s Leap Chardonnay Pinot Noir or Leopard’s Leap Shiraz

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"]