Feature dine
L
eopard’s Leap Family Vineyards in the Franschhoek
Valley is offering exciting cooking classes ideal for
passionate home cooks and aspirant chefs to fine
tune their culinary skills and add some variety to their
tables. Seasonal and relevant, the courses cover 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 on an array of cooking methods, while
popular chefs and food-enthusiasts will regularly feature in
the exciting programme.
Each class repeats in order to offer a morning class with
lunch or an evening class with dinner. Attendees can
expect the chef to share techniques and cooking methods
for each recipe, as well as general cooking tips and
interesting facts about the ingredients and their origins.
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Classes take approximately three hours and are
presented in the state-of-the-art kitchen. Each session
can accommodate 22 enthusiasts at individual cooking
stations, each with his or her own stove and utensils. The
chef’s every move can be followed on big screen television
sets, while printed recipes will serve as guidance on the
day and be available to take home for further practice.
After a busy cooking session, students are able to relax
and indulge in their own creations, all beautifully paired
with Leopard’s Leap wines selected by Cellar Master
Eugene van Zyl.
Upcoming course themes include Seamless Sushi on 6
and 21 January, and Brilliant Birds on 3 and 18 February.
Reservations are essential and should be made by
calling +27 (0) 21 876 8002 or emailing
cooking@leopardsleap.co.za at least a week in advance.