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. Classes can accommodate twenty-two
enthusiasts at individual cooking stations with their own stove and
utensils. The chef’s every move can be followed on big screen television
sets while printed recipes served as guidance on the day and when
practicing the 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 at +27 (0)21 876 8002 or cooking@leopardsleap.co.za
Classes cost: R650 per person
Morning classes starts at 10:00
Evening classes starts at 18:00
Cooking Classes Programme
Add some Italian passione and ta-da!
Turn
your kitchen into a creative space and yourself into a thriving home
cook. Get to the bottom of traditional Italian cuisine and add a modern
twist for inspirational everyday cooking. Learn how to make a mafia
sauce, roasted whole squid, almond cakes, tagliatelli with asparagus and
spiced Italian sausages.
Tuesday, 7 October Morning Class and Lunch
Wednesday, 22 October Evening Class and Dinner
Versatile Vegetables
An
early-summer vegetable garden is a real delight and in this cooking
class we focus on creating a dynamic repertoire of vegetable dishes –
just like those served on our Harvest Table. Serve them beautifully
presented and fresh - from the garden to the table. We make a confit
and learn how to steam, grill, poach and bake both vegetables and fruit
to suit every occasion.
Tuesday, 11 November Morning class and lunch
Wednesday, 19 November Evening class and dinner
Festive Fun
Give
traditional Christmas favourites a modern interpretation and enjoy your
title as designated family cook this Christmas! Cure a whole salmon
with juniper berries, sugar and salt, learn how to debone, roll and
slow-roast Karoo lamb and then make a show-stopper festive dessert -
Cherry Frangipane with whipped fig mascarpone!
Tuesday, 9 December Morning class and lunch
Wednesday, 17 December Evening class and dinner
Seamless Sushi
Ever
tried your hand at making your own sushi? January is the perfect time
for eating lighter and fresher and in this cooking class we will show
you how to perfect these delicious little Japanese delights at home.
Learn how to make rainbow rolls, nigiri and sashimi. Work with
favourites such as the freshest A-grade tuna and Norwegian salmon,
calamari, crab and avocado and understand the fine balancing act of soy,
ginger, chilli, sesame and coriander.
Tuesday, 6 January Morning class and lunch
Wednesday, 21 January Evening class and dinner
Brilliant Birds
There
is so much more to cooking with poultry than making a chicken
casserole! And have you ever tried to work with game birds? Learn how to
prepare and debone guinea fowl, quail and duck in a few steps and find
out how to make the ordinary chicken exceptional. Choose the best
cooking methods for each specific bird, learn how to use the trimmings
of deboning and then prepare the appropriate sauce.
Tuesday, 3 February Morning class and lunch
Wednesday, 18 February Evening class and dinner
For
more information on Leopard’s Leap and the new activities at Leopard’s
Leap Family Vineyards, please visit www.leopards-leap.com