Festive food, the basics of bread and everything in-between! Leopard’s Leap has released a new programme of Cooking Classes. Your festive table can be traditional, yet stress-free. Your cocktail hours sophisticated, but sassy and your New Year’s resolutions revolutionary carb-friendly! Join Chef Pieter de Jager and the Leopard’s Leap Team for a programme of Cooking Classes that will not only fine-tune your culinary skills through hands-on cooking, but will also provide a repertoire of recipes. Food enthusiasts can expect an introduction to foreign food cultures and baking skills, while home cooks will be inspired, motivated and empowered to be more creative…
One lucky winner will stand a chance to win a plated 3-course dinner for two at Ten Bompas Hotel. This dinner includes a spectacular wine pairing and is…
Pimp your standard chocolate-brownie mix this month and say hello to gooey bacon and marshmallow-studded chocolate brownies. These mouth-watering treats are as sinfully decadent as brownies get, and although they might be easy to make, they’re certainly not easy to resist!
Not only is lentil and herb tabbouleh suitable for vegans and vegetarians, it’s also gluten-free, low fat, incredibly easy to make, and will take less than 30 minutes.…
These surprise-centre mini doughnuts with caramelised white chocolate ganache are as deviliciously decadent as doughnuts get. The colours make them perfect for Halloween, but they’re just as delicious on any day of the year.
This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream. This spiced peach sherbet is utterly refreshing and the perfect way to cool down during the warm summer season! Strictly speaking, sorbets don’t contain any dairy, and ice creams are cream-based. Sherbets are fruity and contain a little milk fat – the perfect canvas for experimenting with interesting flavour combinations. ALSO TRY: Lemongrass and basil sherbet AND: Cherry, rosehip and hibiscus sherbet
This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream.…
The mood is smart but not pretentious; the look is rural heritage with a fresh, sophisticated edge. But, mostly, people are talking about Open Door Restaurant because modern Constantia food is back on the map… At Open Door, you’ll probably pass a few diners wearing designer clothing on your way to the Art Deco-inspired central bar. Eavesdrop on table conversations and you may hear chatter about skiing trips or stints in European summer homes. Open Door is in a classy neighbourhood on Constantia Uitsig wine farm, where people tend to have time and old money. The farm dates back to…