• 05 September 2017

Revamped and revisited – a new table is set at Leopard's Leap

Known for an innovative and passionate approach to relaxed dining and the enthusiastic encouragement of home cooking, Leopard's Leap Family Vineyards is proud to present a fresh interpretation of its cooking programme.

Setting the scene in a refurbished, trendy kitchen, is a centre-piece table that is warm and welcoming despite its sleek and modern look. It is around this table that the new cooking demonstrations – replacing the popular Leopard's Leap’s cooking classes - will be presented. Without compromising interactivity and participation, the cooking demonstrations will be presented in a way that is more relaxed around the kitchen table. Chef Pieter de Jager will demonstrate thematic dishes while involving participants in all aspects of cooking and guide them to better understand dishes and recipes, to practice technique and to confidently identify tastes and finding a complementing wine match.

The Cooking Demonstration programme for 2017 covers South African classics for heritage month in September, all about charring, blistering and smoking in October when the weather promotes outside cooking, vegetables in all their forms for November and of course the Wineland’s take on festive food in December.

Cooking Demonstrations cost: R450 per person

Cooking Demonstration Programme

8 September, 18:00               South African Classics – demonstration & dinner

South African food is much more than Bobotie and Malva pudding. For heritage month in September, Chef Pieter shares his creative interpretation of classic South African recipes – from traditional tarts to township staples.

13 October, 18:00                  Charring, Blistering & Smoking – demonstration & dinner

With summer on its way, South Africans can’t wait to return to their favourite way of cooking – over an open fire. There is however much more one can do with coals than the Friday night lamb chop or Sunday sirloin. Join Chef Pieter to learn all about charring, blistering and smoking and how these techniques can give a new perspective to everyday cooking.

10 November, 18:00             Root to Leaf – demonstration & dinner

Vegetables are trending in all culinary circles. Chef Pieter demonstrates how to innovatively cook with root and leave and bulb to ensure meat-free meals are never boring. Sustainable, seasonal and sensational!

8 December, 18:00              Christmas in the Winelands – demonstration & dinner

Although all for tradition, a summer’s Christmas begs for something lighter and fresher than the traditional Christmas roast and boozy pud. Without losing the familiar flavours, Chef Pieter compiles a talking-point menu that will impress family and friends with festive flair and seasonal cheer.

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