Creating Wines of Distinction

POD Rosé

Beetroot Cured Salmon

Beetroot Cured Salmon, Spring Onion and Strawberry Salsa, Toasted Rye and Chive Crumble, Dijon Mustard Cream and Sweet Violet Enjoy with the Creation Rosé Yields 10 portions Cured Salmon: 1 side of salmon 100 g finely grated beetroot 50 g salt 40 g sugar 20 g lemon rind Mix the finely grated beetroot, salt, sugar and lemon rind. Rub the mix over the flesh side of the salmon. Place in…

Prawn Ravioli, Oyster and Parsley Mousse, Grapefruit and Lamb’s Lettuce

To be paired with Creation Whale Pod Rosé Prawn Ravioli, Oyster and Parsley Mousse, Grapefruit and Lamb’s Lettuce Ingredients Pasta Dough 550 g flour 6 whole eggs 4 egg yolks 2 tbs olive oil 1 tbs salt Ravioli Mix 200 g cooked prawns, chopped 200 g uncooked prawns, peeled 50 ml cream salt to season 1 egg yolk Oyster and Parsley Mousse 100 ml milk 50 ml heavy cream 6 oysters…

Smoked Salmon Frivolité with Radish, Strawberry Chips and Rosé Vinaigrette

To be paired with Creation Whale Pod Rosé Smoked Salmon Frivolité with Radish, Strawberry Chips and Rosé Vinaigrette Ingredients Smoked Salmon Frivolité with Radish 100 g smoked salmon 10 ml light vegetable stock 125 ml cream 1 and half gelatine leaves 2 ml lemon juice 4 whole radishes Salt to taste Strawberry Chips 2 strawberries Rosé Vinaigrette 50 ml Whale Pod Spyhopping Rosé 10 ml sugar 50 ml olive oil 1…

Slow Baked Meringues, Chilled Strawberry Soup, Chocolate Tuiles

To be paired with Creation Whale Pod Rosé Slow Baked Meringues, Chilled Strawberry Soup, Chocolate Tuiles Ingredients Strawberry Soup 3 cups sliced fresh strawberries 1 cup plain Greek yogurt 1/2 cup Whale Pod Spyhopping Rosé 1/4 cup sugar ½ lemon Salt to season Meringues 5 large egg whites 1 cup sugar Chocolate Tuiles 2 tbs unsalted butter at room temperature 1/4 cup powdered sugar 3 tbs all purpose flour 3 tbs cocoa…

The Athlete’s Wrap

THE ATHLETE’S WRAP, with freshly rolled tortilla, peanut butter, banana, honey, fresh berries, oat bran, walnuts and gem lettuce By Chef Rudolph Van Der Bergh   Ingredients Tortilla Dough 270 g bread flour 60 g butter 150 ml water salt Filling 300 g peanut butter 6 bananas 1 punnet blueberries 12 large strawberries, sliced 120 ml Boekenhout honey 60 ml oat bran 250 ml walnuts 3 heads baby gem lettuce 200 g…

Whalepod Rosé Jelly

Ingredients 1 bottle WhalePOD Rosé 300 g sugar 7 leaves gelatine Fruit of your choice, all the berries work really well in this jelly. Passion fruit for serving, also delicious with crème anglaise. Method • Warm the wine with the sugar until just dissolved. • Soften the leaves in cold water and then squeeze out excess liquid. • Add the leaves to the warm wine and then strain. The jelly…

Fishcakes With Lemongrass And Coconut Broth

Fishcakes Ingredients 400 g fresh fish fillets, deboned and skinned – at the moment we like using silvers 3 medium potatoes, peeled, boiled and mashed 1 small onion, finely chopped 2 cloves of garlic, chopped 10 g Italian parsley 1tbsp Worcestershire Sauce 2 tbsp tomato sauce 3 tbsp mayonnaise 3 drops Tabasco Sauce 1 lemon juiced Flour, egg and breadcrumbs for crumbing Method • Boil potatoes and once cooked, drain…

Confit Duck Leg and Sweet Potato Salad

Ingredients 6 duck legs 50 g Maldon sea salt 3 sprigs thyme 500 g duck fat Method • Rub the duck legs with the thyme and sea salt and allow to stand for about 2-3 hours or overnight if you have the time. • Place the duck legs in an oven tray that will fit all the legs and the duck fat tightly. • Place in an oven at 110°C…

Chạo Tôm

Ingredients 300 g raw prawns, deveined and chopped 50 g chopped shallots 2 garlic cloves, crushed 5 ml sugar 1 egg white 50 g white fish (fresh, such as hake is best) 5 ml fish sauce 5 ml five-spice salt to taste 5 ml freshly ground black pepper 20 ml chopped fresh coriander 4 pieces sugar cane about 10 cm in length, cleaned vegetable oil (canola is preferable) Method In…

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