Leopard's Leap Sparkling Wine recipes to elevate every occasion

Few things elevate a meal quite like a well-chosen glass of sparkling wine. Whether it’s a slow weekend brunch, a light summer lunch or an easy, flavour-forward sharing plate, Leopard’s Leap sparkling wines offer an effortless way to turn everyday dishes into something worth lingering over. Fresh, vibrant and food-friendly, each style brings its own personality to the table — designed not to overpower, but to enhance.

This curated selection of recipes celebrates the joy of relaxed entertaining, pairing thoughtful, seasonal dishes with Leopard’s Leap’s range of bubbles. From indulgent Eggs Royale croissants served with Natura de-alcoholised sparkling wine. Sparkling Wine, to a refreshing watermelon carpaccio alongside Sparkling Chardonnay Pinot Noir, and delicate springtime ravioli matched with Culinaria Cap Classique, each recipe is crafted to complement the wine in the glass.

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Eggs Royale Croissants

A sumptuous breakfast or brunch recipe – served with Leopard’s Leap Natura de-alcoholised sparkling wine.

Prep time: 5 mins/Cook time: 10 mins/Serves: 4

Ingredients:

3 large egg yolks
20ml water
20ml lemon juice
Pinch of salt
5 tablespoons softened butter
8 large eggs
4 croissants
250g smoked salmon or trout ribbons
Fresh chives
Lemon wedges, to serve

Method:

In a glass or metal bowl, whisk together the egg yolks, water and lemon juice until light and frothy. Set the bowl over a pot of simmering water – the bottom of the bowl shouldn’t touch the water. Whisk continuously until the mixture starts to thicken and then add in the butter one tablespoon at a time, whisking to combine. Season the Hollandaise to taste, cover with clingfilm and set aside. To reheat, simply whisk over simmering water once again. Add a little lemon juice or water if the Hollandaise becomes too thick.

Halve the croissants and fill each with smoked salmon. Bring a pan of water to simmer and add in 50ml of white vinegar. Poach the eggs for 3 to 4 minutes for soft yolks. Add two eggs to each croissant and spoon over the Hollandaise. Top with finely chopped chives and serve with the lemon wedges.

Watermelon Carpaccio

Fresh, light and summery – served with Leopard’s Leap Sparkling Chardonnay Pinot Noir.

Prep time: 10 mins plus overnight curing /Serves: 4

Ingredients:

¼ large watermelon, peeled
Coarse ground salt
1 small shallot, finely sliced
200g crumbly feta cheese
30ml olive oil
15ml lemon juice
2ml dried oregano
2ml red chilli flakes
4 to 5 sprigs fresh mint, finely chopped

Method:

Use a sharp knife to very thinly slice the watermelon. Lay the slices over a wire rack and liberally salt. Place the watermelon in the fridge overnight.

The following day, carefully layer the watermelon slices in the base of a shallow dish. Combine the sliced shallot with the feta, olive oil, lemon juice, oregano, chilli flakes and mint and spoon over the watermelon. Serve immediately.

Springtime Ravioli

Delicate pasta pockets filled with sweet seasonal veggies – served with Leopard’s Leap Culinaria Cap Classique.

Prep time: 1 hour /Cook time: 15 mins /Serves: 4

Ingredients:

50g tenderstem broccoli
50g asparagus tips
50g fresh shelled peas
250g fresh ricotta
10ml lemon juice
Sea salt and black pepper
4 large eggs– 400g “00” flour, plus extra for dusting
200g salted butter
1 large clove of garlic, thinly sliced
150ml Leopard’s Leap Culinaria Cap Classique
10g fresh dill, finely chopped– Parmesan

Method:

Steam the broccoli, asparagus and peas until al dente and allow to cool. Combine the veggies with the ricotta and lemon juice and season to taste. Refrigerate until needed.

For the ravioli dough, sift the flour and add a good grind of salt. On a flat surface, turn out the flour and make a well in the centre. Pour in the eggs and, using a fork, work into the flour, eventually making a sticky dough. Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour. Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, rollout half the dough until you have a thin strip about 8cm wide. Spoon the chilled broccoli mixture along the pasta sheet, working in 10ml dollops spaced equidistantly to allow for an edge. Roll out the remaining pasta and gently drape over the broccoli dollops, cupping your hand around each pocket to press out any air. Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets.

For the sauce, melt the butter in a saucepan until foaming. Add in the sliced garlic and sauté until tender. Add in the Cap Classique and reduce. Season the butter sauce with salt and black pepper and stir through the chopped dill. Keep warm until needed.

Set a pot filled with salted water to boil. Once boiling, add a glug of olive oil and cook the ravioli in batches until al dente. Drain the ravioli. Plate the pasta in warmed bowls and spoon over the butter sauce. Finally, add a grating of Parmesan and serve immediately.