Easter Flavours at Leopard's Leap
We associate certain dishes and flavours with Easter and while many of the worldwide recipe inspirations have find their way to South Africa, we also have some unique local flavour combinations and recipes to commemorate and celebrate this special time of year.
In South Africa, we love adding a sweet element to savoury dishes, sometimes in the form of fruit or sometimes as a sweet spice. We also enjoy adding acidity with a pickle or vinegar dressing and as a result these sweet and sour elements are also found in our Easter food traditions.
Chef Christiaan Visser invites those who enjoy food, food stories and culinary traditions to join him at the Leopard's Leap South African Table during April as he shares a delicious lunch influenced by typical local Easter flavours.
Expect those familiar sweet spices of Easter such as cinnamon and vanilla in his Easter buns, Koesister dessert and even a delightful little fizzy after-dinner cocktail, while his Cape Malay-inspired line fish comes with curried pickled onions, sauces and condiments for acidity and his Karoo lamb with a fragrant rub of pimento and garlic.
Caramel pears contribute the anticipated fruity element, a dreamy white chocolate mousse ensures tradition is followed and touches of hot honey and brandy add some extra complexity to the flavours. Some less expected, but much-loved local ingredients such as samp and beans - and even kaiings! - also make it to this exceptional lunch time menu.
The South African Table is in the middle of the Leopard's Leap kitchen and serves a maximum of 20 people per seating. It is available from Wednesday to Saturday at 13:00 and costs R570 per person for the complete meal with wine pairings. Reservations are essential and can be made by clicking here.
Easter-inspired South African Table Menu
Milk bread, Huguenot cheese and hot honey with Bresaola, dill, mustard pickles and home-made butter.
Cape Malay-inspired line fish with curry pickled onions, white wine curry sauce, chili oil, curry leaves and Easter buns.
Pimento and garlic rubbed Karoo lamb with samp and beans, seasonal baby vegetables, kaiing and almond crumble.
Cape honey and brandy caramel pears with a koe’sister, coconut, white chocolate mousse, apricot coulis, vanilla ice cream and brandy butterscotch.
Menu presented by Chef Christiaan at his kitchen table and served with a selection of Leopard's Leap wines.
Cost: R570 per person
Available from Wednesday to Saturday at 13:00. Reservations are essential and can be made online.
We associate certain dishes and flavours with Easter and while many of the worldwide recipe inspirations have find their way to South Africa, we also have some unique local flavour combinations and recipes to commemorate and celebrate this special time of year.
In South Africa, we love adding a sweet element to savoury dishes, sometimes in the form of fruit or sometimes as a sweet spice. We also enjoy adding acidity with a pickle or vinegar dressing and as a result these sweet and sour elements are also found in our Easter food traditions.
Chef Christiaan Visser invites those who enjoy food, food stories and culinary traditions to join him at the Leopard's Leap South African Table during April as he shares a delicious lunch influenced by typical local Easter flavours.
Expect those familiar sweet spices of Easter such as cinnamon and vanilla in his Easter buns, Koesister dessert and even a delightful little fizzy after-dinner cocktail, while his Cape Malay-inspired line fish comes with curried pickled onions, sauces and condiments for acidity and his Karoo lamb with a fragrant rub of pimento and garlic.
Caramel pears contribute the anticipated fruity element, a dreamy white chocolate mousse ensures tradition is followed and touches of hot honey and brandy add some extra complexity to the flavours. Some less expected, but much-loved local ingredients such as samp and beans - and even kaiings! - also make it to this exceptional lunch time menu.
The South African Table is in the middle of the Leopard's Leap kitchen and serves a maximum of 20 people per seating. It is available from Wednesday to Saturday at 13:00 and costs R570 per person for the complete meal with wine pairings. Reservations are essential and can be made by clicking here.
Easter-inspired South African Table Menu
Milk bread, Huguenot cheese and hot honey with Bresaola, dill, mustard pickles and home-made butter.
Cape Malay-inspired line fish with curry pickled onions, white wine curry sauce, chili oil, curry leaves and Easter buns.
Pimento and garlic rubbed Karoo lamb with samp and beans, seasonal baby vegetables, kaiing and almond crumble.
Cape honey and brandy caramel pears with a koe’sister, coconut, white chocolate mousse, apricot coulis, vanilla ice cream and brandy butterscotch.
Menu presented by Chef Christiaan at his kitchen table and served with a selection of Leopard's Leap wines.
Cost: R570 per person
Available from Wednesday to Saturday at 13:00. Reservations are essential and can be made online.
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