Creating Wines of Distinction

Pinot Noir

Rack of Lamb with Fried Quince and Roasted Root Vegetables with Quince Jam and Lamb Jus

To be paired with Creation Pinot Noir Rack of Lamb with Fried Quince and Roasted Root Vegetables with Quince Jam and Lamb Jus 2 servings Ingredients 350–400 g trimmed rack of lamb (ask your butcher to trim it for you) 50 g baby carrots (peeled) 50 g radish (washed) 50 g fennel pulp 50g quince (washed) + 1 quince (for frying) 200 g sugar 50 g rosemary 5 g salt…

Cardamom Chocolate, Quince and Cranberry Jelly with Liquorice Custard, Tarragon Shortbread and Fresh Blueberries

To be paired with Creation Pinot Noir Cardamom Chocolate, Quince and Cranberry Jelly with Liquorice Custard, Tarragon Shortbread and Fresh Blueberries Approximately 30 servings Ingredients Quince jelly 3 L water 300 g sugar 2.5–3 kg whole, washed quince 5 sprigs of thyme gelatine Liquorice custard 5 g liquorice powder 3 egg yolks 500 ml milk 50 g quince jam 30 g cornflour Tarragon shortbread 500 g flour 300 g butter,…

Sauvignon Blanc ‘Mosbrood’ (Grape-Must Bread)

To be paired with the 2015 Creation Sauvignon Blanc Sauvignon Blanc ‘Mosbrood’ (Grape Must Bread) Ingredients 1 kg cake flour 1-ply dry yeast 20 g sugar 35 g salt 50 ml white ‘mos’ (grape must) water – lukewarm Method Mix all ingredients except for the water which you add as you need until you have a glossy texture. Let it rest for 2–3 hours. Place in preferred mould or shape with…

Pork Loin & Spinach, Leek & King Oyster Mushroom, Caramel & Sage Sauce

By Chef Warwick Taylor To be paired with Creation Reserve Pinot Noir Serves four, tapas style Ingredients 1 pork fillet 5 leaves of sage, roughly chopped 3 leaves of spinach, cleaned and sliced Half leek, white only, sliced 2 king oyster mushrooms 4 tbsp butter Method Marinate the pork overnight with half the sage leaves. Roll the pork in cling film and poach in beef stock for 4 minutes. Refresh…

Wild Mushroom Risotto

By Chef Peter Goffe-Wood To be paired with Creation Pinot Noir Ingredients 250 g   risotto rice 1 cup   dried porcini/wild mushrooms 250 ml white wine 2 litres chicken stock 100 g   butter 1 onion, finely diced 4 cloves garlic, finely chopped 200 g   button mushrooms, cut into quarters juice of 1 lemon 1 cup   parmesan, grated 20 g     flat leaf parsley, roughly chopped  Method Put the dried mushrooms in…

Miso and Shitake Risotto

3 tablespoons Miso 4 cups water “0.5 cup cooking sake or wine “0.5 cup cooking sherry 1 teaspoon sesame oil 1 tablespoon peanut oil 2 red chillies, chopped 150g (5oz) shitake mushrooms sliced 2 cups Arborio rice 2 tablespoons chopped chives Steamed bok choy to serve Cracked black pepper Place miso, water and sherry in a sauce pan and allow to simmer slowly. Place oils in a heavy based saucepan…

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