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CLOSING FOR A WINTER-BREAK

CLOSING FOR A WINTER-BREAK

Winter is in the air and we are very excited about our seasonal and winter-warming Rotisserie lunches, cooking classes, wine tastings and fireplaces that all guarantee to keep you warm during the cold season. Winter is however also the time for our hard-working team to take a well-deserved break.

Although the wine Tasting room and Shop will stay open, please note that our Rotisserie Lunch offering will be closed from 17 July to reopen on 7 August.

Except for our the duration of our winter-break when the lunch offering will be closed, you can warm up at Leopard’s Leap  in the following ways:

  • With a wine tasting of our whole range of wines – from easy-drinking everyday Lookout range, through the Classic and Family collection to award-winning food-specific styles in the Culinaria range.
  • Read the daily paper or a book from our library in front of one of three different fireplaces
  • Lounge on our enclosed stoep with gorgeous views, heated in winter
  • Fill up with a delicious seasonal menu of beautiful vegetables and breads from our Harvest Table and delicious meats from the Rotisserie.
  • Indulge in an array of tempting confectionery and desserts (all results to be hidden away under thick winter coats…)
  • Enjoy a steaming cup of home-brewed coffee
  • Cook away the cold with our series of Cooking Classes – be inspired by the French way of cooking or warm up with an authentic Curry. (Details follow)
  • And then, of course, visit our lovely kitchen- and gift shop. Just browsing through will give you a warm and fuzzy feeling.
  • On weekends, try one of our delightful wine cocktails such as our own home-made Glühwein.

 

Our Cooking Classes Programme for winter is as follows:

The name of the Game – new ways with venison and game

Spice up the season of venison and game with interesting new ways and cooking methods. Combine with sweet and salty flavours and find the best wine combinations.

Tuesday, 4 June

Morning Class and Lunch

Learn how to debone a whole springbok and prepare a bacon-wrapped springbok loin with cranberry and Hanepoot jus.

Wednesday, 12 June

Evening Class and Dinner

De-bone springbok and learn the technique to roll, season and cook venison with dried fruit.

 

French Inspiration

Join us for a culinary journey to the South of France and indulge in the heritage and simplicity of modern French cooking paired with our brand new range of French-inspired wines, the Culinaria collection.

Tuesday, 9 July

Morning Class and Lunch

We start with typical French roasted pears and brie before cooking Supreme en Croute (Rolled Chicken Breast in puff pastry), new potatoes and asparagus and Sauce Charcuterie. The last indulgence will be in the form of Chocolate and almond marquise with raspberries.

Wednesday, 10 July

Evening Class and Dinner

Provençale poached trout, white wine and Dijon mustard will get us started before moving on to Chicken ballotine poached in verjuice and red wine with goats tart fine and salsa verde. The evening concludes with Apple and cinnamon tart tatin with pistachio ice cream.

 

Winter Warmer Curry

Join Vanie Padayachee, The Spice Guru, on a journey of tempering and blending spices while she shares a few of her family secrets and recipes. Born and raised in Durban, her insatiable interest in food started whilst watching her parents, both great cooks, preparing exotic Indian dishes for family gatherings.  Her cuisine is also strongly influenced by the rich diversity of cultures found in SA.

Wednesday, 14 August

Evening Class and Dinner

Using local and seasonal produce you will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant Durban Chicken Curry, Indian Fried Bread (Roti), light and fluffy Basmati Rice, Fresh Tomato Sambals and Cucumber Raita.

Wednesday, 21 August

Morning Class and Lunch

Using local and seasonal produce you will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant Durban Chicken Curry, Indian Fried Bread (Roti), light and fluffy Basmati Rice, Fresh Tomato Sambals and Cucumber Raita.

 

Slow Food

We are firm supporters of the Slow Food movement and with the abundance of fresh ingredients available in spring, in the September classes, you will find yourself cooking with only the freshest home-grown and locally sourced ingredients. Harvest your own meal from our vegetable garden and learn about cooking methods that will make these ingredients shine.

Tuesday, 3 September

Morning Class and Lunch

We start with seared Franschhoek trout on a crisp spring salad with a refreshing citrus dressing. Then we stuff the free-range chicken with Porcini from the Woods and serve it with a piquant sauce made from raisins, anchovy and capers. Local cheeses and the season’s preserves conclude the meal.

Wednesday, 11 September

Evening Class and Dinner

The valley’s cheeses and charcuterie compliments a baked puff pastry tart while roast pork rump, baby spring vegetables with apple and green salsa will have you practice a variety of cooking skills. We end off with a celebration of berries.

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

Classes cost: R650 per person

Morning classes start at 10:00

Evening classes start at 18:00

 

For more information on Leopard’s Leap and the new activities at Leopard’s Leap Family Vineyards, please visit www.leopardsleap.co.za or contact Harry Joubert +27 (0)21 876 8002.

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