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Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

Wine climate conference discuss new plans for change



The Wineries for Climate Protection Conference in Barcelona last Friday was attended by over 400 delegates, mainly from Spain. More than 20 scientists, climate change experts, viticulturalists and politicians from around the world gave an impassioned plea to the wine world last week – follow our example and save the world. Speakers included the former Chilean president Ricardo Lagos, now the UN Special Envoy on climate change, and some of the most senior figures in the wine world.

Detailed assessments of their environmental strategies were discussed. These ranged from new packaging technology – in Champagne 37% of the carbon footprint comes from packaging, Gouez said – to pyrolysis, breaking down organic materials without oxygen, to the extensive use of geothermics, harnessing energy from depths of 100-400m to both heat and cool wineries.

Gioia Small of Penfolds said it was certain that climate change played a part in ‘vintage time and compression’.

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