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Bloody Mary Wine Cocktail Recipe


Bloody Mary Ingredients 2 cans whole, peeled or diced tomatoes 1 medium carrot ¼ cucumber small handful of fresh parsley […]

Pizza with marinated squid, capers and lemon


Pizza with marinated squid, capers and lemon Ingredients    1 home-made pizza base (see recipe below) 60 ml home-made tomato sauce […]

Home-made pizza with smoked mozzarella, chorizo and fresh basil 


Home-made pizza with smoked mozzarella, chorizo and fresh basil  Ingredients 1 home-made pizza base (see recipe below) 60 ml home-made tomato […]

Home-made pizza topped with biltong, quince and labneh  


Home-made pizza topped with biltong, quince and labneh   Ingredients    1 home-made pizza base 60 ml home-made tomato sauce 80 g […]

Pizza with smoked salmon, crème fraiche, pickled red onions and dill


Pizza with smoked salmon, crème fraiche, pickled red onions and dill Ingredients 1 home-made pizza base 60 ml home-made tomato sauce […]

What’s on the menu for Leopard’s in the Cape


Creating awareness about the interaction and delicate balance between predator and prey, the 2019 theme for the annual Cape Leopard […]

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

The Cape Winelands Cuisine Chef’s Table



Cape Winelands Cuisine La Motte_Main Cover

It was recently announced that La Motte's cookbook, Cape Winelands Cuisine, won the South African category for 'Best Local Cuisine' at the Gourmand World Cookbook Awards for 2011. The book, published by NB Publishers and compiled by Hetta van Deventer, now qualifies to compete in the international stage of the competition.

In light of this honour, one should not miss the special Chef's Table demonstration lunch at our estate's Liam Tomlin Culinary Studio on 3 February 2012. La Motte's chef Chris Erasmus and Hetta van Deventer will demonstrate Cape Winelands dishes with three courses that will then be enjoyed by guests. The lunch starts at 12:30 until approximately 14:00 and costs R350 per person. Book at info@liamtomlinfood.com.

Upcoming Events

20 November 2019
  • South African Table
South African Table
13:00
21 November 2019
  • South African Table
South African Table
13:00
22 November 2019
  • South African Table
South African Table
13:00
23 November 2019
  • South African Table
South African Table
13:00
27 November 2019
  • South African Table
South African Table
13:00
28 November 2019
  • South African Table
South African Table
13:00
29 November 2019
  • South African Table
South African Table
13:00
30 November 2019
  • South African Table
South African Table
13:00

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