Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

Cooking classes to perfect culinary skills and inspire food repertoires



Leopard’s Leap’s exciting programme of cooking classes is a wonderful way for passionate home cooks and aspirant chefs to fine tune their culinary skills and add some variety to their tables.

Responsible for the delectable food offering at Leopard’s Leap, In-house Chef, Pieter de Jager, is excited about the diversity of the offering for the first half of the year. “While some classes focus on more technical skills such as deboning, fermenting and preservation, guests also have the opportunity to try their hand at cooking with Spanish-inspired seafood and spices, find ways for healthy quick-cooking or slowing down with the honest flavours of the Karoo.”

Chef Pieter will present the classes sharing techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and origin of the recipes. In June, Chef Gordon Wright joins the programme for some Karoo-inspiration from his cookbook, Veld to Fork.

Most classes repeat to offer a morning class with lunch or evening class with dinner (please see programme below). Classes take approximately three hours and are presented from the state of the art and exceptionally-equipped kitchen. Classes can accommodate twenty-two enthusiasts at individual cooking stations with their own stove and utensils. The chef’s every move can be followed on big screen television sets while printed recipes served as guidance on the day and when practicing the newly acquired skills at home.

After a busy cooking session, students are invited to relax and indulge in their own cooking-crafts – all beautifully paired by Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.

Reservations are essential and should be made at least a week in advance at +27 (0)21 876 8002 or cooking@leopardsleap.co.za

Classes cost: R650 per person (*Please note different price for Valentine’s Day cooking class)

Morning classes starts at 10:00

Evening classes starts at 18:00

 

Cooking Classes Programme

 

Spanish Seafood Soñar

Be transported to Europe and explore the Spanish fish markets of San Sebastian, cooking seafood and chorizo in the most flavoursome of tomato sauces. Cook Spanish classics such as pickled octopus, paella and sardines.

Tuesday, 7 April                                        Morning class and lunch

Wednesday, 22 April                               Evening class and dinner

 

The Busy Cook

Loving good food but have little time for proper preparation and cooking? Join us and invigorate your cooking with tips and recipes to turn drab mid-week meals into delicious suppers. We will show you how to whip together interesting, mouth-watering recipes that are healthy and delicious.

Tuesday, 5 May                                           Morning class and lunch

Wednesday, 20 May                                 Evening class and dinner

 

Karoo Kitchen

All the way from the heart of the Karoo, Chef Gordon Wright joins us in the Leopard’s Leap kitchen to introduce the honest cooking of this wonderful region. Inviting guests to experience his passion for slow food as showcased in his renowned Gordon’s Restaurant and recently published cookbook, Veld to Fork, Chef Gordon will take you on a journey to experience the flavours of the Karoo while sharing creative ways with venison.

Thursday, 11 June                           Morning class and lunch

Friday, 12 June                                 Evening class and dinner

 

For more information on Leopard’s Leap and the new activities at Leopard’s Leap Family Vineyards, please visit www.leopards-leap.co.za

 

 

Upcoming Events

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"]