Creating Wines of Distinction

Recipes

Vineyard Cake, Fresh Fig and Speculaas Gelato

Vineyard Cake, Fresh Fig and Speculaas Gelato Enjoy with the Creation Fine Cape Vintage Yields 24 Cake Crust 70 g butter 70 g coconut sugar Mix together till combined. Set aside. Cake Mix 500 g gluten-free flour 2 tsp baking powder ½ tsp bicarb of soda 3/4 tsp salt 175 g butter 340 g coconut sugar 75 ml olive oil 2 tsp lemon zest 2 tsp orange zest ½ tsp…

Shimeji Eggs with Sage Cream and Soba Noodles

Shimeji Eggs with Sage Cream and Soba Noodles Enjoy with the Creation Reserve Pinot Noir Yields 6 portions Shimeji Eggs 90 g shimeji mushrooms 350 ml water 25 ml soy sauce 25 ml mirin 12 ml agar 6 sheets gelatine (soaked in cold water) 6 tsp chopped shimeji mushrooms, sautéed in a little bit of oil Strain the liquid from the sautéed shimeji and set aside in a pot. Add…

Rack of Lamb, Yellow Pepper Purée, Polenta Chip, Red Wine and Smoked Paprika Reduction, Baby Marrow, Za’atar and Basil

Rack of Lamb, Yellow Pepper Purée, Polenta Chip, Red Wine and Smoked Paprika Reduction, Baby Marrow, Za’atar and Basil Yields 10 portions Enjoy with the Creation Syrah, Grenache   Lamb Rack 10 (2- bone) French-trimmed lamb racks (ask your butcher) salt freshly ground black pepper 1 tsp butter Season the lamb with the salt and pepper. In a hot pan, seal off the lamb, skin side first. Transfer to a…

Coconut and Almond Smoked Salmon Fishcakes, Corn Purée, Curry Yoghurt, Coriander

Coconut and Almond Smoked Salmon Fishcakes, Corn Purée, Curry Yoghurt, Coriander Yields 15 portions Enjoy with the Creation Viognier Coconut and Almond Smoked Salmon Fishcakes 400 g smoked salmon 200 g peeled and boiled baby potatoes 100 g coconut flour 100 g butter 2 tbls chopped parsley 2 tbls chopped red onion 2 tbls chopped spring onion 2 whisked eggs 200 g almond flour 1/2 tsp salt 1 L vegetable…

Yoghurt and Passionfruit Gelato

Yoghurt and Passionfruit Gelato, Pineapple Pickled Fennel, Blueberries and Sorrel Enjoy with the Creation Sauvignon Blanc Yields 10 Portions 1 kg yoghurt and passionfruit gelato (from Don Gelato) Pineapple Pickled Fennel 1 pineapple 250 ml verjuice 250 ml water 1 large fennel bulb Slice the fennel very thin and transfer to a mixing bowl. Place all the other ingredients in a pot and bring to the boil. Pour the liquid…

Shimeji Eggs with Sage Cream and Soba Noodles

Shimeji Eggs with Sage Cream and Soba Noodles Enjoy with the Creation Reserve Pinot Noir Yields 6 portions   Shimeji Eggs 90 g shimeji mushrooms 350 ml water 25 ml soy sauce 25 ml mirin 12 ml agar 6 sheets gelatine (soaked in cold water) 6 tsp chopped shimeji mushrooms, sautéed in a little bit of oil Strain the liquid from the sautéed shimeji and set aside in a pot….

Spanspek

Spanspek, Prosciutto Crisp, Elderflower, Apple, Cucumber, Yoghurt Jelly and Lemon Granita Enjoy with the Creation Sauvignon Blanc, Semillon Yields 10 portions Spanspek 1 spanspek (melon) Peel and take the seeds out. Cut into 2 x 2 cm blocks. Set aside.   Prosciutto 1 packet thinly sliced prosciutto Place the separate slices on a baking tray and bake in a preheated oven at 175° C for about 10 minutes or until…

Octopus Tentacle with Red Adzuki

Octopus Tentacle with Red Adzuki & Miso Paste, Pak Choi, Seaweed Pasta, Micro Coriander, Lemon Verbena, Nasturtium Flower, Orange Soy Dressing Enjoy with the Creation Chardonnay Yields 10 Portions Octopus 1 kg whole octopus tentacles 9 lemons (sliced in half) 10 L water 10 lemon verbena leaves 10 bay leaves Place the octopus with the lemon, water, lemon verbena and bay leaves in a pot. Bring to the boil and…

Springbok Loin with Dijon Cream

Springbok Loin with Dijon Cream, Hazelnut Lavash, Mangetout, Duo of Berries, Burnt Caramel and Thyme Enjoy with the Creation Reserve Merlot Yields 4 Starter Portions Springbok 360 g springbok loin 10 ml oil salt Cut the loin into 90 g portions. Season with salt. In a hot pan with oil, seal off the portions of loin. Transfer them to a baking tray and place in a preheated oven at 195°…

Beef Carpaccio Slices

Beef Carpaccio, Smoked Radish Purée, Caramelised Baby Onions, Mushroom Soy, Cumin Pickled Celeriac, Mayonnaise, Chive Flowers and Wood Sorrel Enjoy with the Creation Viognier Yields 5 Portions Beef Carpaccio Slices 5 x 50 g pieces of beef fillet Flatten each piece between parchment paper and cut neatly into a square shape. Place the square piece of carpaccio on a plate, wrap the plate and refrigerate.   Mayonnaise 3 egg yolks…

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