By Chef Warwick Taylor

To be paired with Creation Reserve Pinot Noir

Serves four, tapas style


  • 1 pork fillet
  • 5 leaves of sage, roughly chopped
  • 3 leaves of spinach, cleaned and sliced
  • Half leek, white only, sliced
  • 2 king oyster mushrooms
  • 4 tbsp butter


  1. Marinate the pork overnight with half the sage leaves.
  2. Roll the pork in cling film and poach in beef stock for 4 minutes.
  3. Refresh in iced water and chill in the fridge.
  4. Slice the pork into portions, and cook in a frying pan with half the butter and the rest of the sage.
  5. In a separate pan, fry the mushrooms, spinach and leeks with the rest of the butter and season.

Caramel and sage sauce


  • 1 cup sugar
  • 8 tbsp salted butter, cut into pieces
  • 1 and a half cups cream
  • pinch of salt
  • 8 leaves of sage, chopped



  • Place the sugar in a thick based saucepan and cook over low heat until it starts to caramelise.
  • Add the butter and stir until melted.
  • Add the cream and the salt.
  • Add the sage.


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