Creating Wines of Distinction

Sauvignon Blanc

Pan-Fried Fine Beans with Sultana-Caper Dressing and Bean Sprouts

Pan-Fried Fine Beans with Sultana-Caper Dressing and Bean Sprouts Yields 6 Portions Enjoy with the Creation Sauvignon Blanc   400 g fine beans of any type 80 g sultanas 10 g capers 20 g bean sprouts 10 g butter 1tbls oil Wash the beans under cool running water. In a pot of boiling water, blanch the beans for 1 minute and shock them in a bowl of ice water. Set…

Yoghurt and Passionfruit Gelato

Yoghurt and Passionfruit Gelato, Pineapple Pickled Fennel, Blueberries and Sorrel Enjoy with the Creation Sauvignon Blanc Yields 10 Portions 1 kg yoghurt and passionfruit gelato (from Don Gelato) Pineapple Pickled Fennel 1 pineapple 250 ml verjuice 250 ml water 1 large fennel bulb Slice the fennel very thin and transfer to a mixing bowl. Place all the other ingredients in a pot and bring to the boil. Pour the liquid…

White Chocolate Mousse with a Fresh Pear, Celery Salad and Parmesan Crumble

To be paired with Creation Sauvignon Blanc White Chocolate Mousse with a Fresh Pear, Celery Salad and Parmesan Crumble Ingredients Chocolate mousse 1 litre cream 12 gelatine leaves 10 egg yolks 150 g sugar 1/2 grapefruit zest 180 g white chocolate Sugar syrup 75 g sugar 100 ml water 100 ml Sauvignon Blanc 1/2 grapefruit juice 1/2  grapefruit zest Parmesan crumble 100 g butter 200 g flour 250 g parmesan…

Nest Dessert – Passion Fruit Mousse with Goat’s-milk Cheese, Pineapple and Elder Flower, Chervil Salsa and a Parmesan Stick

To be enjoyed with the Creation Sauvignon Blanc Nest Dessert – Passion Fruit Mousse with Goat’s-milk Cheese, Pineapple and Elder Flower, Chervil Salsa and a Parmesan Stick +- 20 servings Ingredients Passion fruit mousse 300 ml passion fruit pulp 100 ml castor sugar 4 gelatine leaves 1 litre whipping cream (whipped up) Goat’s-milk cheese mousse 6 x 100 g Chevin goat’s-milk cheese 4 leaves gelatine 1 litre whipping cream 150…

Seared Yellowtail, Fennel, Olives & New Potatoes, Salsa Rossa

By Chef Peter Goffe-Wood To be paired with 2015 Creation Sauvignon Blanc Ingredients 2 fennel bulbs 500 g new potatoes 120 g black olives, pitted zest and juice of 3 lemons 4 x 180 g yellowtail steaks extra virgin olive oil salsa rossa Method Submerge the new potatoes in cold, salted water and bring to the boil. When the potatoes are cooked remove them from the heat and strain. Cut the…

Savoury Sables

Ref. Canapes by Eric Treuille and Victoria Blashford-Snell INGREDIENTS: 250g plain flour 250g gruyere cheese 175g cold butter diced quarter tsp cayenne pepper quarter tsp mustard powder 1 egg yolk beaten with 1tbsp water   EQUIPMENT: 6cm star shaped pastry cutter, 6cm heart shaped pastry cutter baking parchment METHOD: Place flour, butter, cheese, cayenne, and mustard powder in a food processor; pulse until the mixture forms a pastry. Add a…

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