Leopard`s Leap releases new Programme of Cooking Classes focusing on North African Flavours and Vegan food

From balancing the intense flavours of North Africa to adding versatility to Vegan cooking, Leopard’s Leap Family Vineyards introduces a new programme of Cooking Classes challenge foodies with interesting flavour combinations while encouraging home cooks to experiment. Stimulating kitchen creativity, the hands-on Cooking Classes offer a wonderful way in which food enthusiasts can be introduced to new techniques and ingredients while fine-tuning culinary skills.

Chef Pieter de Jager’s varied programme is inspired by recent travels to the cosmopolitan city of Sydney, the warming flavours of North Africa for the last stretch of winter, the challenges and opportunities the earthiness of Pinot Noir have for the dinner table and then exploring new territory, a class filled with versatile ways to make Vegan food utterly delicious!

During the hands-on classes Chef Pieter explains ingredients, demonstrates techniques and encourages participants to prepare the recipes themselves. After the cooking session, participants are invited to relax and indulge in their own cooking crafts – all beautifully paired with Leopard’s Leap wines as selected and recommended by Leopard’s Leap Cellar Master, Eugene van Zyl.

Classes are repeated to offer a morning class with lunch or evening class with dinner (please see programme below) and take approximately three hours. 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 Leopard’s Leap Cooking Classes are also a great idea for birthday parties and team building exercises.

Printed recipes serve as guidance on the day and together with an array of cookbooks and culinary utensils available from the Leopard’s Leap Shop, make it even easier to take home your newly acquired skills and inspirations!

Reservations are essential, are confirmed by upfront payment 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 start at 10:00

Evening classes start at 18:00

Programme:

JUNE – The Story of a House

Hot on the heels of the release of their beautiful coffee-table style cookbook, La Creuzette – The Story of a House, the charming and inspirational Louis Janse van Vuuren and Hardy Olivier will be presenting this hands-on Cooking Class. Joining them in the kitchen is Chef Thierry Finet, who has owned two Michelin star restaurants in France and has been working with Louis and Hardy for about a decade.

Sharing some of their seasonal recipes inspired by the history of the Château in the French countryside they now call home, as well as their South African roots, this class also announces the French Season in Franschhoek with the annual Bastille Festival around the corner.

Do not miss this unique opportunity to meet the creative force that is Louis and Hardy and purchase a signed edition of La Creuzette – The Story of a House that is not only two cookbooks in one, but also a richly adorned reading book that traces the history of a manor house and follows the story of its people.

Tuesday, 7 June, Evening class and dinner

JULY – Multi-faceted flavours of Australia

Inspired by a culinary visit to Australia and multicultural Sydney, Chef Pieter de Jager has brought home some of the energy and flavour of this vibrant foodscape. Known for much more than barbeque and the contentious origin of the Pavlova dessert, guests can expect an introduction to flavours and techniques that extend from the Aussies knack for meat to the incorporation of intriguing Asian flavours.

Thursday 14 July, Morning class and lunch

Friday, 15 July, Evening class and dinner

AUGUSTNorth African Cuisine

Tempted by the tastes of North Africa, but intimidated by the intense flavours of Saffron, Sumac, Cinnamon, Paprika, Ginger, Cumin, Coriander, Harissa…? Join Chef Pieter de Jager in the Leopard’s Leap kitchen to familiarise yourself with these flavours and learn how to use and balance them in combination with herbs, legumes, nuts and fruit. You’ll never be afraid of the tagine again!

Thursday 4 August, Morning class and lunch

Friday 5 August, Evening class and dinner

SEPTEMBERFinding the Flavour of Pinot Noir

One of the core concepts of food and wine matching lies therein that the principle flavour of the meal should be reflected in the wine. The complexity of fruit and earthiness found in Pinot Noir is a favourite amongst many wine lovers, but can be a challenge when it comes to an ideal match on the dinner table. Guided by the earthy nuances of the Culinaria Collection Pinot Noir, Chef Pieter de Jager will be sharing tips and recipes that will make Pinot Noir your ultimate food wine.

Thursday 1 September, Morning class and lunch

Friday 2 September, Evening class and dinner

 OCTOBERVersatile Vegan

Some studies argue that veganism can save the world, but it stays one food trend that traditional palates find hard to comprehend. In the October Cooking Class Chef Pieter introduces the beauty of vegan cooking and how health-conscious culinary habits can be part of an everyday lifestyle by employing traditional cooking techniques such as grilling.

Thursday 6 October, Morning class and lunch

Friday 7 October, Evening class and dinner