Creating Wines of Distinction

Recipes

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…

Gammon-Style Cured Pork Belly, Rice Gnocchi with Sunflower Seeds, Pan-Roasted Leeks and Radish, Fermented Apple

Gammon-Style Cured Pork Belly, Rice Gnocchi with Sunflower Seeds, Pan-Roasted Leeks and Radish, Fermented Apple Yields 4 Portions Enjoy with the Creation Reserve Chardonnay   Pork Belly 1 whole pork belly (deboned and skinned) weight may vary? 500 g Oryx coarse salt rind of 1 lemon rind of 1 orange 125 g treacle sugar 5 g dried French tarragon leaves   Place the pork belly in a shallow tray that…

Cranberry and Tarragon Cookies

Cranberry and Tarragon Cookies Delicious with the Creation Pinot Noir   270 g butter 250 g brown sugar 2 eggs 2 squeezes vanilla paste 2 g salt 6 g bicarb 440 g flour 280 g chopped cranberries 40 g ground all spice 5 g chopped fresh tarragon   Preheat the oven to 175° C. Spray an oven tray with Spray ‘n Cook. Mix all the ingredients together. With your hands,…

Eggnog Cheesecake, Nutella Crumble, Gluhwein Jelly, Roasted Banana Meringue, Raspberry, Coconut Chia Seeds

Eggnog Cheesecake, Nutella Crumble, Gluhwein Jelly, Roasted Banana Meringue, Raspberry, Coconut Chia Seeds Serve with the Creation Fine Cape Vintage Yields 15 portions   Nutella Crumble 340 g Nutella 500 g flour Rub the two ingredients together until it resembles breadcrumbs. Bake at 180° C for 5 – 10 minutes. Allow to cool.   Eggnog Mix 3 eggs 1/4 cup sugar 1 egg yolk pinch of salt 1 cup cream…

Open Ravioli Waterblommetjies, Roast Tomatoes, Citrus Cream, Coconut Shavings, ‘Suurinkies’ and Lemon Verbena

Open Ravioli Waterblommetjies, Roast Tomatoes, Citrus Cream, Coconut Shavings, ‘Suurinkies’ and Lemon Verbena Enjoy with the Creation Cool-Climate Chenin Blanc Yields 6 Portions   12 wonton sheets 480 g waterblommetjies (80 g per portion) 3 large tomatoes 60 g coconut flakes 60 g sorrel leaves (‘suurinkies’) 200 ml orange juice 50 ml Creation Cool-Climate Chenin Blanc 100 g butter 5 ml xanthan powder 20 g lemon verbena 5 g chopped…

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