Creating Wines of Distinction

Fish Bunny Chow

Enjoy with the Creation Viognier

Yields 8 portions


Seed rolls

185 g gluten-free flour

25 g brown sugar

1 g salt

10 g yeast

20 g sesame seeds

20 g pumpkin seeds

20 g gluten-free oats

20 g poppy seeds

40 ml olive oil

210 ml water


Preheat oven to 180° Celsius. Grease muffin tins with cooking spray. Mix all dry ingredients together. Add the olive oil and water and mix well.  The mix should be a thick muffin batter consistency. Put in a piping bag and pipe 60 g in each muffin compartment. Prove for about 30 minutes or until double in size. Bake for 30 – 35 minutes.


Curry paste

25 g red onion

5 g fresh turmeric (grated)

8 g garlic

8 g fresh ginger (grated)

8 g coriander seeds

8 g cumin seeds

8 g fresh coriander

8 g leafy masala

8 g curry powder

4 g ground turmeric


Toast the seeds. Peel ginger, garlic and onion. Place all the ingredients in a bar blender and blend till smooth.


Thai curry sauce

1 × can coconut cream

1 x can coconut milk

40 g garlic, finely chopped

30 g ginger, finely chopped

100 g white onion, peeled and chopped

juice of 1 lemon

zest of 1 lemon

50 ml Creation Viognier

30 ml oil

50 g curry paste

10 g salt

700 g hake, skinned and pin boned and cut into cubes


Add oil to pot and fry off onion till glossy. Add garlic, ginger, lemon zest, juice and wine.

Add coconut milk and cream. Add curry paste and simmer for 10 minutes. Add the fish and simmer till cooked. Add salt.


Spekboom, pink peppercorn and coriander salsa

30 g spekboom (chopped finely)

30 g lemon buchu (take leaves off the stems)

10 g lemon buchu flowers (cut flowers off)

10 g coriander (chopped finely)

10 g pink peppercorns (freshly coarse ground)

Mix all the ingredients together for garnish on the bunny chow.

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