Creating Wines of Distinction

Recipes

Hot Cross Buns

Yields 20 Enjoy with the Creation Pinot Noir 4 cups flour (560 g) 5 ml salt 3 ml mixed spice 3 ml cinnamon 60 ml sugar (50 g) 60 g coconut oil 10 g yeast 250 ml coconut milk (lukewarm) 125 ml Pinot Noir must (or wine) 1 egg (beaten) 100 g sultanas or raisins zest of 1 orange 30 ml berry jam Preheat the oven to 185° C. Mix…

Hot Crois-sants

Makes 10 Enjoy with the Creation Chardonnay Pastry 360 g flour 25 g butter 8 g salt 50 g sugar 20 g fresh yeast 230 ml cold milk 225 g butter   Filling zest of 3 oranges 10 g mixed spice 20 g dark chocolate chips 20 g sultanas In a stand mixer knead together the flour, salt, sugar, cold milk and yeast for about 10 minutes. Add the 25…

Beetroot Wellington

Beetroot Wellington 400 g large beetroot, cooked and peeled 100 g Swiss chard, stems removed, blanched and dried 200 g mushroom (duxelles) 500 g vegan puff pastry (recipe below) salt and pepper to taste sprig of thyme almond milk oil to sear Trim the beetroot with a round cutter to the same size. Sear off in a hot skillet with some oil, thyme and season with salt and pepper. Set…

Beef Wellington with Root Vegetables and Pistachio Purée

Beef Wellington with Root Vegetables and Pistachio Purée Yields 6 portions Enjoy with the Creation Estate Pinot Noir   Beef Wellington 800 g beef fillet 400 g puff pastry 200 g mushroom duxelles (recipe below) 90 g lonza/parma ham slices 15 ml oil 50 g butter salt black pepper sprig of thyme 1 bottle Creation Estate Pinot Noir onion peel from duxelles 1 carrot, chopped 1 whole egg 1 egg…

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

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel Yields 10 portions Enjoy with the Creation Majestic 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….

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 Panna Cotta

White Chocolate Panna Cotta by Chef Charl van Wyk 5 egg yolks 300 ml cream 300 ml milk 3 gelatine leaves 1 vanilla pod 70 g sugar 150 g white chocolate Cream egg yolks and sugar together. Soak gelatine leaves in cold water. Heat milk and cream with vanilla seeds (scraped out of pod). Combine egg and milk mixture. Cook over a water bath until it coats the back of…

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