Creating Wines of Distinction

Recipes

Springbok Shank, Rosemary Mash, Prune, Green Tomato Salsa, Basil

paired with Creation Reserve Syrah Springbok Shank: 25 Whole Springbok Shanks 1 Bunch Celery 500g Carrots 5 Onions 8 Raw Tomatoes 200g Pitted Prunes 30g Curry Powder (Garam Masala) 1.5L Syrah Grenache 30g Black Pepper 50g Maldon Salt 50ml Oil Cut all the vegetables up roughly and place in a deep tray with all the rest of the ingredients. Leave to marinate overnight. Remove the shanks and sear off in…

Turmeric Coconut Water (Immunity Booster)

Yields 10 portions (25ml shots) Creation Sauvignon Blanc   1 Cup Raw Coconut Water 5g Ginger, peeled 5g Fresh Turmeric 65ml Lemon Juice Pinch Salt Pinch Freshly Ground Black Pepper 1 Sprig Citrus Buchu (use only the leaves) 10ml Apple Cider Vinegar   In a bar blender, combine all the ingredients and blend until ginger is completely broken down. Strain and serve ice cold.

Nature Nutrient Soup

Green Soup, Avocado, Togarashi Oil, Fried Kale, Bratzeli, Matcha Mochi Bread Yields 10 portions Enjoy with the Creation Sauvignon Blanc, Semillon Vegetable Stock 1 carrot 50 g celery leaves 50 g onion 80 g dry shiitake 20 g kombu 5 g star anise seed 2 litre cold water Bring the stock to a boil and turn down the heat to a simmer for 45 minutes. Soup Base 10 ml oil…

Coq au Chardonnay

Yields 10 portions Enjoy with the Creation Reserve Chardonnay 1 kg deboned chicken thighs olive oil 150 g diced bacon 400 ml Creation Chardonnay 200 ml water 120 g shallots, finely diced 150 g carrots, diced 150 g celery, diced 1 bunch of thyme, trimmed 1 bunch of sage, finely diced 1 sprig of rosemary, stripped 25 g butter 30 g gluten-free flour salt and pepper 10 strains saffron Season the chicken…

Cauliflower Crudités, Macadamia Butter, Turmeric

Yields 10 portions Enjoy with the Creation Sauvignon Blanc Cauliflower Crudités 1 head cauliflower (250 g) Pick and cut florets from the cauliflower. Macadamia Butter 32 g roasted macadamia nuts 1 g A Vogel vegetable stock paste 125 ml water 3 g salt Blend the nuts in a bar blender. In a small pot, heat up the stock paste and water until it boils. While the blender is running, add…

Olive Oil Chocolate Cake with Roasted Sweet Potato Gelato

Yields 20 portions Enjoy with the Creation Fine Cape Vintage   Vegan and Gluten-Free Olive Oil Cake 1 ½ cup gluten-free flour ¾ cup cacao powder 1 ½ tsp bicarb ½ tsp salt ¾ cup fructose ¾ cup coconut sugar ½ cup olive oil 120 g green queen olives 1 ½ cup coffee 1 tbsp apple cider vinegar   Preheat your oven to 180° C. Mix the flour, bicarb, cacao,…

Lamb, Barley Risotto, Chimichurri, Deep-fried Vine Leaves

Yields 5 Portions Enjoy with the Creation Reserve Pinot Noir   Lamb 500 g lamb rack 10 ml olive oil 10 g salted butter   Preheat a pan over medium heat. Add the oil and butter. Sear all sides of the rack. Place in an oven tray and cook in a preheated oven at 180° C for around 3 – 5 minutes. Rest on a cold tray till you want…

Pork Belly, Grilled Celeriac, Celeriac Purée, Pickled Apple

Yields 10 portions Enjoy with the Creation Reserve Chardonnay   Pork Belly 400 g brine salt 5 L water 500 g pork belly 125 ml Creation Reserve Chardonnay 2 Granny Smith apples (cubed and set aside in a little lemon water) Place the pork belly (deboned) in a shallow container, submerged in the brine liquid. Leave in the fridge for 12 hours. Place in vacuum pack bags with the wine.  Sous…

Steamed Hake, Turmeric Tahini Dressing, Pak Choi, Mustard Cress and Lime

Yields 10 portions Enjoy with the Creation Sauvignon Blanc, Semillon Steamed Hake 100 g coarse salt 100 g sugar 10 g kombu (dried kelp) 800 g hake cut into 75 g portions – bones and tail piece removed Blend together salt, sugar and kombu. Sprinkle evenly over the fish. Let it cure for about an hour. Rinse off the salt mixture and store fish on blue towel in a container…

Guinea Fowl Terrine, Gluten-free Seed Mosbolletjie, Bratzeli, Pickled Grapes

Yields 15 portions Enjoy with the Creation Viognier   Guinea Fowl Terrine 2 guinea fowls (around 800 g each) 20 ml olive oil 400 g pork sausage mince 250 g chicken livers, chopped 5 g thyme, chopped 2 garlic cloves, chopped 30 g Denny’s shiitake crisps, roughly chopped 20 g shelled pistachio nuts, roughly chopped 1 egg 200 g sliced pancetta 10 g maldon salt 10 g maldon salt (meat…

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