Creating Wines of Distinction


Rack of Lamb and Chakalaka

Enjoy with the Creation Syrah, Grenache Yields 3 portions   Rack of lamb 3 x 110 g rack of lamb portions 30 g rooibos tea 30 g oak chips 30 g fresh wild rosemary salt olive oil to sear off the meat 100 g parsley, chopped skin and trimmings Trim the rack of lamb. Place on a wire rack inside a big oven tray and cover with foil, keeping one…

Beetroot Wellington

Beetroot Wellington: 400g large Beetroot cooked and pealed. 100g Swiss Chard stems removed, blanched and dried 200g mushroom duxelle 500g vegan puff pastry Salt and pepper to taste Sprig of thyme Oil to sear Trim the beetroot with round cutter to all be the same size. Sear off in a hot skillet with some oil, thyme and season with salt and pepper. Set aside over a drying rack. Cover a…

Curry Beef Burger on “Roosterkoek” Buns

Curry Beef Burger on “Roosterkoek” Buns Roosterkoek 530 g cake flour 1 1/2 tbsp sugar 20 g fresh yeast 1/2 tbsp salt 1/4 tsp bicarb 1/4 tsp baking powder 1 tbsp coconut oil 1 1/4 cup water   Make your fire. In a dough mixer, combine all the ingredients and mix until you get a smooth dough. Prove for half an hour. Knock down and divide into 5 portions. Roll…

Chocolate Fondant with Ruby Chocolate Centre, Raspberry Sorbet, Berries, Lace Tuile

Chocolate Fondant with Ruby Chocolate Centre, Raspberry Sorbet, Berries, Lace Tuile Serve with the Elation MCC or Creation Rosé Yields 8 portions   Ruby Chocolate Centre 200 g ruby chocolate 125 g cream Melt chocolate and cream over a water bath. Pour into a piping bag and leave in the fridge to set overnight. Pipe balls (half a ping-pong ball size) onto a tray and refrigerate till needed.   Chocolate…

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel Yields 10 portions Enjoy with the Creation Chardonnay   Curing Salt 100 g coarse salt 100 g sugar 10 sprigs thyme Blend everything till fine.   Cured Hake 1 whole large hake (filleted) 10 g blended nori 10 g gelburger 200 g butter Place the hake in a tray and cover with the curing salt. Place in the fridge for 20 minutes….

White Chocolate and Rooibos Fudge

White Chocolate and Rooibos Fudge 2 cups sugar 1 1/2 cups cream 2 tbsp glucose 1 tbsp butter 3 bags rooibos tea 100 g white chocolate Take the rooibos leaves out of the teabags and chop very fine. Cook all the ingredients in a pot to reach a temperature of 118° C. In a mixer, beat mixture till thickened and set in a lined and greased pan. Cut into squares.

Springbok Loin with Red Cabbage Purée

Springbok Loin with Red Cabbage Purée, Romanesco, Salted Cabbage, Lamb Crisps, Thyme Jus Yields 6 Portions Enjoy with the Creation Estate or Reserve Pinot Noir   Springbok: 1 springbok loin Portion the loin into 85 – 90 g portions   Red Cabbage Purée: 1/2 large head red cabbage 100 ml verjuice 100 ml Creation Estate Pinot Noir 6 sprigs thyme 1 tsp xanthan gum Chop up the cabbage roughly and…

Smoked Snoek with Apricot Gel

Smoked Snoek with Apricot Gel, Black Garlic and Lemon Velouté, Coconut, Sorrel Enjoy with the Creation Reserve Chardonnay Yields 20 Portions   Smoked Snoek: 900 g smoked snoek – from your local seafood supplier Pull the smoked snoek off the bones. Set aside in an airtight container.   Apricot Gel: 150 g Turkish apricots 2 tbsp agar Place your apricots in a pot and cover with water. Bring to the…

Ginger Beer Cheesecake

Ginger Beer Cheesecake, Koeksister Bites, Malva Crumble, Naartjie, Lemon Verbena Yields 10 Portions Enjoy with the Creation Estate Chardonnay Koeksister Syrup: 3 cups sugar 2 cups water 5 thick slices of fresh peeled ginger 2 lemons, zested 1 lemon, juiced Bring all the ingredients the boil and simmer for 10 minutes. Cool overnight. Brioche Dough: 1 kg flour 5 egg yolks 300 g butter – room temperature 450 ml milk…

Umqombothi (African Beer) Bread

Umqombothi (African Beer) Bread   Umqombothi: 1 x 750 g Kings Brew beer powder Pour the contents into 5 L of slightly warm water while mixing well. Cover with a cloth and leave in a warm place for 48 hours.   Bread: 300 g MN flour 200 g rye flour 1 pkt (10 g) yeast 400 ml umqombothi 70 g chopped spinach 2 tsp salt 1 tsp sugar Mix the…

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