Creating Wines of Distinction

Reserve Pinot Noir

Roasted Dried Aged Beef Rump with Parsnip, Carrot Purée, Prune Purée and Red Wine Jus

Enjoy with the Creation Reserve Pinot Noir Yields 10 portions Beef Rump Roast: 1.5 kg dried aged beef rump roast 20 g rosemary (finely chopped) 10 g thyme (finely chopped) 40 g salt 10 g freshly ground black pepper 20 ml oil Rub the roast with the oil, salt and pepper. Sear it in a hot pan to give it a nice colour all round. Place in a baking tray…

Springbok Loin with Red Cabbage Purée

Springbok Loin with Red Cabbage Purée, Romanesco, Salted Cabbage, Lamb Crisps, Thyme Jus Yields 6 Portions Enjoy with the Creation Estate or Reserve Pinot Noir   Springbok: 1 springbok loin Portion the loin into 85 – 90 g portions   Red Cabbage Purée: 1/2 large head red cabbage 100 ml verjuice 100 ml Creation Estate Pinot Noir 6 sprigs thyme 1 tsp xanthan gum Chop up the cabbage roughly and…

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. Add…

Seared Tuna with Wilted Spinach, Shiitake Mushroom and Berry Salad, Goat’s-Milk Cheese Mousse, Sautéed Leeks, Roasted Pistachios and Soy Cream

To be paired with Creation Reserve Pinot Noir Seared Tuna with Wilted Spinach, Shiitake Mushroom and Berry Salad, Goat’s-Milk Cheese Mousse, Sautéed Leeks, Roasted Pistachios and Soy Cream Five portions Ingredients Pinot salt 500 g Oryx coarse salt 1 cup Pinot Noir Roasted pistachios 100 g shelled pistachios salt Sautéed leeks 200 g leeks (white part of the stem) 1 tbls butter salt Soy cream 50 ml soy sauce 100…

Veal Loin, Shiitake Mushroom Purée with Tagliatelle tossed in Burnt Sage Butter, Pinot Noir Tomato Relish and Prosciutto

To be paired with Creation Reserve Pinot Noir Veal Loin, Shiitake Mushroom Purée with Tagliatelle tossed in Burnt Sage Butter, Pinot Noir Tomato Relish and Prosciutto Serves 8 Ingredients 1 kg veal loin 350 g shiitake mushrooms 150 g button mushrooms 1 kg flour 12 egg yolks pinch of salt 250 ml milk 2 tbsp cooking oil 1/2 punnet sage 1 white onion 500 g cherry tomatoes 250 ml Pinot…

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…

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