COOK WITH US
- 08 December 2013
- 0 Comment(s)
Cooking classes to fine-tune culinary skills and inspire food repertoires
Leopard’s Leap’s exciting cooking classes are the ideal way for passionate home cooks and aspirant chefs to fine tune their culinary skills and add some variety to their tables. Staying seasonal and relevant, the programme covers a wide spectrum of cooking styles and food types.
In-house chef, Pieter de Jager, responsible for the delectable food offering at Leopard’s Leap will be sharing recipes and tips for an array of cooking methods, while popular chefs and food-enthusiasts will regularly feature in the exciting upcoming programme.
Each class repeats to offer a morning class with lunch or evening class with dinner. Expect the chef to share techniques and cooking methods for each recipe, but also general cooking tips and interesting facts about the food and their origin.
Classes take approximately three hours and are presented from the state of the art and exceptionally-equipped kitchen. Twenty-two students can be accommodated per class and will be stationed at individual cooking stations with their own stove and utensils. Big screen television sets enable students to follow the chef’s every move while printed recipes enable them to keep on track and try their 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 with Lené at +27 (0)21 876 8002 or firstname.lastname@example.org
Classes cost: R650 per person
Morning classes starts at 10:00
Evening classes starts at 18:00
Delicious New Year’s Resolutions
It is the middle of summer and gardens are bursting with seasonal fruit and vegetables. Cook from the garden with fresh and delicious ingredients and learn nifty skills and tricks that will help you stay healthy and in shape without compromising on taste.
Tuesday, 7 January Morning Class and Lunch
Wednesday, 22 January Evening Class and Dinner
Patés, parfaits and terrines
Learn the art of making the perfect terrine, parfait and paté – they are lovely for summer when served with bread, accompaniments such as pickles and mustard and of course a glass of wine. Join us for an introduction to the intricacies behind brawn, pâté en croute and duck liver parfait.
Tuesday, 4 February Morning Class and Lunch
Wednesday, 19 February Evening Class and Dinner