In November we will be opening the Liam Tomlin Culinary studio at Leopard’s Leap Vineyards, the new home of Leopard’s Leap Wines in Franschhoek.
The culinary studio, which will hold cooking classes and demonstration dinners, will be part of Liam Tomlin Food, which will also run a culinary store at Leopard’s Leap Vineyards.
We have just held a media evening for senior food and wine journalists and bloggers to introduce the concept to them. Liam, who prepared a fantastic meal paired with Leopard’s Leap wine, spoke of his excitement to be involved in the project.
Liam, on the left in the photo above, said that in addition to the culinary studio which will feature visiting international chefs, Liam Tomlin Food would also arrange gourmet festivals and tours in the future.
I spoke about Leopard’s Leap Wines and how pleased we were to be partnering with Liam. The new venture showcases our passion for food which joins our other passions of conservation and literature.
From the tweeting that accompanied the evening it appears that our guests were just as excited about the venture and appreciative of Liam’s cooking.
For the record, the menu for the evening was:
Peking duck consomme with Sang Chow Bow paired with 2010 LL Sauv Blanc Family Collection.
Namibian Golden Crab risotto with pancetta wrapped prawns paired with 2011 LL Chenin Blanc/
Rare loin of Springbok, sautéed spätzle, cep cream, sauce soubise paired with 2008 LL Shiraz Mourvedre Viognier Family Collection/
A variety of desserts