News
Leopard’s Leap in Franschoek to to offer doughnut and wine pairing. Photo courtesy of the restaurant.
Forget cheese and charcuterie – the latest food and wine pairing is a whole lot sweeter. Leopard’s Leap has announced that they’re pairing a sugar-dusted doughnut coated in a blend of nutmeg, cinnamon and other Christmassy spices with the salmon-pink 2015 Leopard’s Leap chardonnay pinot noir this December. Head chef Pieter de Jager and his team of pastry chefs will be baking the fresh, sugar-dusted doughnuts on a daily basis.
If the recent excitement over Krispy Kream’s opening in Joburg is anything to go by, the doughnut and wine pairing is likely to be extremely popular, although we’re a little disapointed that there aren’t more doughnut-themed pairings on offer. (We were envisioning an opportunity to eat at least six doughnuts in one sitting!)
The pairing will be offered at the Leopard’s Leap Tasting Room free of charge from Wednesday to Sunday, from now until the end of December. Leopard’s Leap will be closed on Thursday, 24 December from 3pm, and will reopen on Tuesday, 29 December. Fancy something a little more substantial? On Fridays, visitors can also try the full food and wine pairing for R120.
Sugar-dusted doughnuts coated in a blend of nutmeg, cinnamon and other Christmassy spices. Photo courtesy of the restaurant.
Related posts
-
-
Savouring elegance at Le Lude: chef Nicolene Barrow’s French-inspired Orangerie
-
“Our food is not overworked,” says Nicolene. “It is elegant and...
-
-
-
Review: Eleven in Franschhoek – where comfort and elegance meet simplicity
-
Situated along the Franschhoek main street, Eleven has made its home...
-
-
-
Arkeste Restaurant’s path to recovery: A benefit dinner hosted by Tokara
-
The Franschhoek community unites for Arkeste Benefit Dinner following...
-
2 Comments
Leave a comment
Promoted Restaurants
-
Séjour
At Sejour, modern fine dining is infused with travel and exploration in dishes such as the West Coast oysters with forbidden rice dressing, Wagyu steak and...
-
Blowfish Restaurant
Though the menu is vast, the main reason to be here is for fish which is SASSI certified. Displayed in the fridges, choose the kind you want, have it weighed...
-
Orangerie at Le Lude
There’s something innately celebratory about visiting an estate like Le Lude that specialises in Methode Cap Classique. Naturally, this adds an extra sparkle...
-
The 11th Floor
ROOFTOP RESTAURANT & COCKTAIL BAR IN BEDFORDVIEW Step into a realm of culinary excellence at our international award-winning restaurant, and be transported to the...
-
Rust en Vrede Restaurant
Chef Fabio Daniel’s ingenuity lies in his ability to put his Italian-Brazilian heart on a plate using fresh South African ingredients and classic French...
-
Stellenzicht Wine Pod
Our Wine Pod is our unique tasting room on our estate. It was designed to bring nature into the structure. Because of this, when you are enjoying a glass of elegant...
Wow! If a food journalist can compare the art of charcuterie and the time, experience and attention devoted to producing a superlative cured product to dropping batter in oil and deep-frying it for a couple of minutes, then food reviews are on a very slippery slope.
I do believe that my artisan colleagues Neil Jewell and Richard Bosman are with me on this one.
You really have not done your publication any favours with such an ill-informed statement.
steve jeffery – the charcuterie
Hi Steve, we love bacon and bresaola too – the mention of charcuterie in the introduction is merely a lighthearted way to introduce the topic of traditional wine pairings.