Creating Wines of Distinction

Umfino, Charred Broccoli, Goat’s Milk Cheese, Peppadews

Enjoy with the Creation Sauvignon Blanc

Yields 6 portions


Umfino balls

3 tbls olive oil

55 g diced onion

75 g spring onion

250 g spinach (chiffonade)

7 g chopped garlic

150 g maize meal

7 g fresh thyme

20 g fresh coriander (chopped)

10 g celery leaves (chopped)

50 g water

half teaspoon bicarbonate of soda



Heat the oil in a large pan and sauté the onion, spring onion and garlic for 2 minutes. Add spinach, coriander, thyme and celery. Sauté for another 2 minutes. Stir in the maize meal and add water, season with salt and stir. Combine until spinach is wilted and the maize meal resemble mashed potatoes. Transfer the mix to a bar blender and add the bicarb. Blend for 5 seconds. Transfer to a tray and set aside until cool enough to handle. Shape into 15 g balls and deep fry at 160° C for 2 minutes.


Goat’s milk cheese mixture

100 g goat’s milk cheese

80 g chopped peppadew (brunoise)

60 g toasted sunflower seeds

juice of 1 lime

pinch salt

10 ml olive oil

Mix all the ingredients until well combined.

6 portions



330 g broccoli

Break broccoli into small florets. Char in a hot pan with a little bit of oil and season with salt.



sorrel flowers and leaves


Vegan or Lactose Intolerant: No goat’s milk cheese, but dairy-free cream cheese

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