Celebrate Roast Leg of Lamb Day on 7 May

A fine roast leg of lamb with figs Roast leg of lamb. A traditional dish in many cultures. The dinner-table highlight of many a special celebration. The thought of which, brings emotion and memories and hunger... Lesser things have been allocated a special day on the calendar, so it makes good sense to join the

Leopard’s Leap Bobotie with banana-yoghurt salad, tomato-cucumber salsa & toasted coconut

Leopard's Leap Bobotie Leopard's Leap Family Vineyards in its beautiful Franschhoek home has a superb kitchen - with, for me, the showpiece of a classical French Rotisserie with all its brass and beauty.  Chef Pieter de Jager runs cookery classes, special events and wine loves can go and dine there too. His take

Lemon Marmalade Polenta Cake – Chris Hoffmann of Café des Arts

Chris Hoffman's Lemon Marmalade Polenta Cake When Leopard's Leap Family Vineyards launched their Culinaria Collection range of wines, they invited Franschhoek chefs to create dishes which went well with each of the wines.  This was Chris Hoffman's recipe. Serves 6-8 For the lemon marmalade 2 lemons, thinly sliced 220 g sugar 375 ml

Low-Carb Silken Chicken-Liver Pâté with Green Peppercorns – Jane-Anne Hobbs

Jane-Anne Hobbs's Low-Carb Silken Chicken-Liver Pâté with Green Peppercorns I can't bear gritty, greyish chicken-liver pâtés: for me even to consider eating liver (shudder), the mixture must be very smooth and fine, with a complex flavour, a boozy undertone and a slight rosy blush on the inside. I've added Madagascan green peppercorns to this

Tuna Sashimi & Radish Salad – Ryan Smith

Ryan Smith's Tuna Sashimi & Radish salad A group of Franschhoek Chefs created dishes to match each of the Leopard's Leap Culinaria Collection.  This dish was produced by Ryan Smith, well known Franschhoek Chef of Ryan's Kitchen.  Ryan and Lana opened their restaurant in a new venue earlier this week. For the bubbly