A Celebration of Seafood
Summer is on our doorstep and it is time for lazy alfresco lunches and lovely glasses of white and rosé wine. To go with our latest releases, Chef Christiaan shares a few seafood recipes that are easy to prepare at home, but will deliver on taste and texture.
Belgium style Mussels with Potato fries and Leopard's Leap Sauvignon Blanc
(How to clean and debeard mussels)
Paella with prawns, hake, yoghurt and fresh basil with Culinaria Pinot Noir Chardonnay
(How to devein prawns with shell on or off)
Salt and Pepper Squid with Leopard's Leap Chardonnay Pinot Noir.
Yellowtail on the braai with chermoula and Leopard's Leap Chenin Blanc.
Summer is on our doorstep and it is time for lazy alfresco lunches and lovely glasses of white and rosé wine. To go with our latest releases, Chef Christiaan shares a few seafood recipes that are easy to prepare at home, but will deliver on taste and texture.
Belgium style Mussels with Potato fries and Leopard's Leap Sauvignon Blanc
(How to clean and debeard mussels)
Paella with prawns, hake, yoghurt and fresh basil with Culinaria Pinot Noir Chardonnay
(How to devein prawns with shell on or off)
Salt and Pepper Squid with Leopard's Leap Chardonnay Pinot Noir.
Yellowtail on the braai with chermoula and Leopard's Leap Chenin Blanc.
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