The Leopard, a relaxed bistro-style establishment in Melville (Johannesburg), channels it's energy into the exquisite and interesting dishes that leave a surprisingly chilled out kitchen. It's pretty much exactly what I'm looking for when I go out for a meal. A menu that is exciting and original, staff that are attentive but not unnecessarily formal and most importantly food that is generous, packed with flavour and well prepared.
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| Mozambican piri piri quail stuffed with macadamias and herbs |
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| Mauritian seabass and Saldahna mussels in a chilli, ginger, cream and chardonnay sauce |
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| A beautiful DIY Steak tartare |
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| Taro-leaf masala roll-up that was served with tzatziki, apple-atchar, flatbread and smoked chicken |
Andrea Burgener, the talented chef (and co-owner), has the ability of transforming ordinary into exceptional without overcomplicating. It's all about the food at The Leopard and only the best seasonal and sustainable ingredients are good enough for this kitchen. Make sure you visit them ASAP.
Andrea has given us her NOT-GAZPACHO recipe, which she feels is more refreshing than the usual mushed up raw tomato classic.
Not-Gazpacho (serves 8 lucky people)
Ingredients:
- 3 cucumbers, peeled and roughly chopped
- 4 avocados
- 2 green peppers, pips removed
- 1 and a half cups spring onion
- 4 tsp fresh ginger
- 3/4 cup lemon juice
- 6 tsp white sugar (or to taste)
- 1/2 cup chopped coriander
- 4 cups water (or enough to make a thick soup)
- 1 flat tsp salt (or to taste)
- 1 tsp freshly ground black pepper
- toasted sesame seeds
- full or double cream yoghurt
Method:
- blend everything in batches until you have a smooth mix
- adjust consistency with more water if needed and lastly adjust seasoning
- unless ingredients are well chilled when blended chill for at least 2 hours
- serve some soup in a bowl, topped with a little yoghurt, a sprinkling of sesame seeds and a little black pepper
