Creating Wines of Distinction

Sumac Grenache

Beef Fillet, Parsnip and Sumac Purée, Roasted Baby Fennel

By Chef Warrick Taylor To be paired with 2014 Creation Sumac Grenache Ingredients 4 x 180 g beef fillet 1.5 kg parsnip 250 ml milk 50 g butter 20 g sumac powder 4 x baby fennel 20 g sugar Method Sear the seasoned fillets in a pan, cook to medium rare, rest before slicing. In a pot, place the peeled and chopped parsnips and milk. Cook until tender, season, add butter…

Pomegranate & Dark Chocolate Truffles, Roasted Plums, Date & Pomegranate Cream

By Chef Warrick Taylor To be paired with 2014 Creation Sumac Grenache Ingredients 3/4 cup pomegranate juice 1/4 cup pomegranate seeds 5 tablespoons cream 1 1/2 cup 70% dark chocolate 60 g unsalted butter cocoa powder to dust 4 ripe plums 40 g demerara sugar 40 g dates chopped 20 g pomegranate seeds 100 ml cream 20 g sugar Method Truffles In a pan combine the pomegranate juice and cream, and…

Roast Duck Breast with Tomato & Chorizo Reduction, Goat’s-milk Cheese, Cherry Tomatoes with Rye Toast

By Chef Jaco Grové To be paired with Creation Sumac Grenache Ingredients 1 duck breast 250 ml tomato juice 50 g chorizo sausage 100 g goat’s-milk cheese 250 ml cream 2 gelatine leaves 50 g cherry tomatoes 10 g sugar Method Sear the seasoned duck breast until the skin is crispy, turn and cook until medium rare. Allow to rest. For the tomato and chorizo reduction, reduce the tomato juice…

Creation on Facebook

Creation Shop

Blog

News & Media

Archives

Search

Recipes