Creating Wines of Distinction

Recipes

Bouillabaisse with Crayfish, Abalone, Olive Ciabatta

Bouillabaisse with Crayfish, Abalone, Olive Ciabatta Enjoy with the Creation Sauvignon Blanc, Semillon   1 kg deboned fish 150 g carrots, chopped 150 g onions, chopped 150 g celery, chopped 150 g leek, chopped 150 g fennel bulb, chopped 20 ml olive oil 150 g whole tomato, chopped 250 ml white wine 50 g garlic chopped 50 g tomato paste 2,5 litre fish stock or vegetable stock 25 ml oil 1…

Confit Duck, Burnt Sage Gnocchi, Roasted Root Vegetables

Enjoy with the Creation Reserve Pinot Noir 1 whole duck salt freshly ground pepper butter 1 kg duck fat 1/2 garlic bulb 1 carrot (cut into chunks) 1/2 onion (cut into chunks) 4 bay leaves 1 leek (cut into chunks) 1 tbls oil 6 sprigs thyme 1 cup Creation Reserve Pinot Noir   Cut the legs and breast away from the carcass. Wash off the duck. Place the duck leg…

Macarons

Macarons Single Batch (makes 60 shells) 87 g icing sugar 87 g ground almonds 15 g cocoa powder 75 g egg whites 75 g caster sugar Double Batch (makes 120 shells) 175 g icing sugar 175 g ground almonds 30 g cocoa powder 150 g egg whites 150 g caster sugar Whisk egg whites for 1 minute on full speed in the kitchen aid, after the first minute add 75…

Butternut, Quinoa, Pumpkin Seeds, Aubergine, Garlic, Ginger, Sesame Seeds

Butternut, Quinoa, Pumpkin Seeds, Aubergine, Garlic, Ginger, Sesame Seeds Enjoy with the Creation Reserve Chardonnay 2 tbls cooked quinoa 60 g butternut 60 g aubergine 10 g baby spinach 1 tbls pumpkin seeds and sunflower seeds 4 fresh cherry tomatoes (quartered) 1 pinch finely grated fresh ginger 1 tbls spring onions 1 tbls olive oil 1/2 tsp sugar Cube the butternut and roast with a sprinkle of sugar and olive…

Dukkah Spice Mix

Dukkah Spice Mix 1 cup hazelnuts (toasted) 1/4 cup sesame seeds (toasted) 1/4 cup ground coriander (toasted) 1 tbls cumin seeds (toasted) 1/2 tbls fennel seeds (toasted) 1 tsp salt 1/2 tsp dried mint 1/4 tsp sugar   Blend all the ingredients to a coarse spice.

Honey Roasted Pork Belly, Valley Apples and Onions

Honey Roasted Pork Belly, Valley Apples and Onions Enjoy with the Creation Reserve Chardonnay 1 pork belly 1 onion 1 carrot 4 bay leaves 50 g coarse salt 10 ml oil salt 100 ml honey 250 ml Creation Reserve Syrah 5 potatoes 100 ml cream 50 g butter 10 g salt 20 g wholegrain mustard 4 Pink Lady apples 4 pickled baby onions 2 sprigs rosemary 10 ml olive oil…

Compressed Apple, Caramelized White Chocolate, Almond and Whipped Cream Enjoy with the Creation Elation MCC

Compressed Apple, Caramelized White Chocolate, Almond and Whipped Cream Enjoy with the Creation Elation MCC 10 to 12 Pink Lady apples 1 lemon 5 L water Peel and core apples and place in the water and lemon juice. Line a tray with parchment paper. Slice each apple horizontal on a mandolin and layer evenly in the tray, making sure the whole surface is covered. Alternating with the caramel dust, continue…

Gluten-free Seed Loaf

Ingredients: 1120 g gluten-free flour 160 g brown sugar 7 ml salt 4 sachets instant dry yeast 120 g poppy seeds 120 g sesame seeds 120 g sunflower seeds 120 g gluten-free oats 60 ml olive oil 1280 ml water   Method:  Pre-heat oven to 180° C. Mix all the dry ingredients together. Add the olive oil and water and mix till well combined. It should be very moist dough….

Blumenkohl-Knollensellerie-Suppe mit Gorgonzola, Walnüssen, Thymian und Blaubeeren

Zutaten: 2 x Blumenkohlköpfe (jeweils zwischen 450 g und 500 g) 250 g Knollensellerie 1 Liter Vollmilch 150 g Butter in kleinen Würfeln bei Kühlschranktemperatur 150 ml Vollmilch 100 g Crema Cremona Gorgonzola 50 g rohe Walnüsse (zerbrochen) 50 g eingefrorene Blaubeeren 10 g Thymianblätter Salz nach Geschmack   Methode: Blumenkohl und Knollensellerie in dünne Scheiben schneiden und in einen Topf auf dicker Basis geben. Mit Milch abdecken und zum…

Cauliflower and Celeriac Soup with Gorgonzola, Walnuts, Thyme and Blueberries

Ingredients 2 x heads cauliflower (each weighing between 450 g and 500 g) 250 g celeriac (alternatively celery) 1 litre full cream milk 150 g butter, in small cubes at fridge temperature 150 ml full cream milk 100 g crema cremona gorgonzola 50 g raw walnuts (crushed) 50 g frozen blueberries 10 g thyme leaves salt to taste Method Slice cauliflower and celeriac thinly and place in a thick-based pot….

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