Creating Wines of Distinction

Recipes

Beetroot Cured Salmon

Beetroot Cured Salmon, Spring Onion and Strawberry Salsa, Toasted Rye and Chive Crumble, Dijon Mustard Cream and Sweet Violet Enjoy with the Creation Rosé Yields 10 portions Cured Salmon: 1 side of salmon 100 g finely grated beetroot 50 g salt 40 g sugar 20 g lemon rind Mix the finely grated beetroot, salt, sugar and lemon rind. Rub the mix over the flesh side of the salmon. Place in…

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…

Shimeji Mushrooms with Tempura Kimchi

Shimeji Mushrooms with Tempura Kimchi, Red Onion Marmalade, Spiral Potato, Pickled Beetroot, Turnips, Thyme and Violet Enjoy with the Creation Estate Pinot Noir Yields 4 portions   Shimeji Mushrooms 150 g white shimeji mushrooms (1 punnet) Take the shimeji out of the punnet and break into 4 quarters. Tempura Kimchi 1 napa (Chinese) cabbage 250 g Oryx salt 2 L water 1 daikon (winter radish) 6 spring onions 1 small…

Vineyard Cake, Fresh Fig and Speculaas Gelato

Vineyard Cake, Fresh Fig and Speculaas Gelato Enjoy with the Creation Fine Cape Vintage Yields 24 Cake Crust 70 g butter 70 g coconut sugar Mix together till combined. Set aside. Cake Mix 500 g gluten-free flour 2 tsp baking powder ½ tsp bicarb of soda 3/4 tsp salt 175 g butter 340 g coconut sugar 75 ml olive oil 2 tsp lemon zest 2 tsp orange zest ½ tsp…

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. Add…

Rack of Lamb, Yellow Pepper Purée, Polenta Chip, Red Wine and Smoked Paprika Reduction, Baby Marrow, Za’atar and Basil

Rack of Lamb, Yellow Pepper Purée, Polenta Chip, Red Wine and Smoked Paprika Reduction, Baby Marrow, Za’atar and Basil Yields 10 portions Enjoy with the Creation Syrah, Grenache   Lamb Rack 10 (2- bone) French-trimmed lamb racks (ask your butcher) salt freshly ground black pepper 1 tsp butter Season the lamb with the salt and pepper. In a hot pan, seal off the lamb, skin side first. Transfer to a…

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