Creating Wines of Distinction

Pinot Noir

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…

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…

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…

Pinot at its Pinnacle

When it was recently announced that the Creation Art of Pinot Noir 2018 was among the Top Five at the inaugural Mosaic Pinot Noir Awards, co-owner Carolyn Martin responded that it is always rewarding when a Creation wine gets this recognition from a reputable tasting panel. To which she added: “What makes us especially proud of this award is that the competition seeks to identify wines to serve as a…

Honey Roasted Baby Carrots with Dried Cranberries

Honey Roasted Baby Carrots with Dried Cranberries Yields 6 Portions Enjoy with the Creation Pinot Noir   2 punnetsbaby carrots 20gdried cranberries 50gbutter 50 ml honey ½ tsp salt Wash the carrots under cold running water. Place in a baking tray with the cranberries, honey, salt and butter. Cover with foil. Place in a preheated oven at 180° C for 20 minutes, stirring them half way through. Add more salt if…

Stuffed Baby Chicken

Stuffed Baby Chicken Yields 1 portion Enjoy with the Creation Pinot Noir For the Stuffing: 1 pork sausage (out of casing) 2 slices streaky bacon (finely chopped) 20 g onion (finely chopped) 1 g cashew nuts(roasted and chopped coarsely) 2 g fresh sage leaves (finely chopped) 2 gfresh parsley (finely chopped) rind of 1 lemon 1/2 tsp salt pinch freshly ground black pepper Place all of the above in a…

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….

Cranberry and Tarragon Cookies

Cranberry and Tarragon Cookies Delicious with the Creation Pinot Noir   270 g butter 250 g brown sugar 2 eggs 2 squeezes vanilla paste 2 g salt 6 g bicarb 440 g flour 280 g chopped cranberries 40 g ground all spice 5 g chopped fresh tarragon   Preheat the oven to 175° C. Spray an oven tray with Spray ‘n Cook. Mix all the ingredients together. With your hands,…

Hot Cross Buns

To be paired with Creation Pinot Noir Hot Cross Buns Ingredients 4 cups flour (560 g) 5 ml salt 3 ml mixed spice 3 ml cinnamon 60 ml sugar (50 g) 60 g butter 10 g yeast 250 ml milk (lukewarm) 125 ml Pinot Noir must (or wine) 1 egg (beaten) 100 g sultanas 30 ml apricot jam Methods Preheat the oven to 185° C. Mix all the ingredients except…

Quince and Saffron Mousse with Cranberry and Pistachio Granola Bar Crumble served with Fresh Figs, Raspberries and Basil

To be paired with Creation Pinot Noir Quince and Saffron Mousse with Cranberry and Pistachio Granola Bar Crumble served with Fresh Figs, Raspberries and Basil Five portions Ingredients Quince and saffron mousse 3 quinces (peeled, cored and diced) 1 g saffron 200 ml full-cream yoghurt 4 gelatin leaves 10 ml honey Cranberry and pistachio granola bar crumble 100 g plain muesli 100 g pistachio 50 g chopped dried cranberries 25…

Creation on Facebook

Creation Shop

Blog

News & Media

Archives

Search