Creating Wines of Distinction

Sauvignon Blanc

Green Immune Booster (Green Nectar)

Yields 40 portions of 30 ml each Enjoy with the Creation Sauvignon Blanc 125 g washed, chopped kale 75 g lemon juice 24 g fresh ginger 9 g fresh turmeric 340 g cucumber 1 g green organic spirulina 800 ml water 100 g raw Granny Smith apple juice maldon salt Blend all the ingredients except the apple juice and salt together and chill before use. Before serving, add the apple…

Umfino, Vegan Cream Cheese, Peppadew, Sorrel

Yields 30 portions Enjoy with the Creation Sauvignon Blanc Umfino Balls 3 tbsp olive oil 55 g diced onions 75 g spring onions 250 g spinach (chiffonade) 7 g chopped garlic 150 g maize meal 7g fresh thyme 20 g fresh coriander (chopped) 10 g celery leaves (chopped) 50 g water half tsp bicarbonate of soda salt Heat the oil in a large pan and sauté the onion, spring onion…

Turmeric Coconut Water (Immunity Booster)

Yields 10 portions (25ml shots) Creation Sauvignon Blanc   1 Cup Raw Coconut Water 5g Ginger, peeled 5g Fresh Turmeric 65ml Lemon Juice Pinch Salt Pinch Freshly Ground Black Pepper 1 Sprig Citrus Buchu (use only the leaves) 10ml Apple Cider Vinegar   In a bar blender, combine all the ingredients and blend until ginger is completely broken down. Strain and serve ice cold.

Cauliflower Crudités, Macadamia Butter, Turmeric

Yields 10 portions Enjoy with the Creation Sauvignon Blanc Cauliflower Crudités 1 head cauliflower (250 g) Pick and cut florets from the cauliflower. Macadamia Butter 32 g roasted macadamia nuts 1 g A Vogel vegetable stock paste 125 ml water 3 g salt Blend the nuts in a bar blender. In a small pot, heat up the stock paste and water until it boils. While the blender is running, add…

Umfino, Charred Broccoli, Goat’s Milk Cheese, Peppadews

Enjoy with the Creation Sauvignon Blanc Yields 6 portions   Umfino balls 3 tbls olive oil 55 g diced onion 75 g spring onion 250 g spinach (chiffonade) 7 g chopped garlic 150 g maize meal 7 g fresh thyme 20 g fresh coriander (chopped) 10 g celery leaves (chopped) 50 g water half teaspoon bicarbonate of soda salt   Heat the oil in a large pan and sauté the…

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…

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