Creating Wines of Distinction

Syrah Grenache

Venison Pie with Smoked Sweet Potato Purée and Fine Bean Salad

Yields 10 portions Enjoy with the Creation Syrah or Syrah, Grenache Venison Filling: 2 kg venison shanks 250 g onions (finely chopped) 1 clove garlic (creamed) 2 bay leaves 1 sprig thyme 1 sprig rosemary 500 ml Creation Syrah or Syrah, Grenache 100 g exotic mushroom mix 15 ml vegetable oil salt and pepper to taste Place all the ingredients, except for the mushrooms and vegetable oil, in a pressure…

Rack of Lamb, Yellow Pepper Purée, Polenta Chip, Red Wine and Smoked Paprika Reduction, Baby Marrow, Za’atar and Basil

Rack of Lamb, Yellow Pepper Purée, Polenta Chip, Red Wine and Smoked Paprika Reduction, Baby Marrow, Za’atar and Basil Yields 10 portions Enjoy with the Creation Syrah, Grenache   Lamb Rack 10 (2- bone) French-trimmed lamb racks (ask your butcher) salt freshly ground black pepper 1 tsp butter Season the lamb with the salt and pepper. In a hot pan, seal off the lamb, skin side first. Transfer to a…

Deconstructed Beef Stroganoff

To be paired with Creation Syrah, Grenache Deconstructed Beef Stroganoff Ingredients Beef fillet 1 kg beef fillet Jus 500 ml beef stock 100 ml Creation Syrah, Grenache 1 carrot 1 stick celery 1/2 onion Ragout 250 g red pepper 250 g green pepper 1 white onion 200 g shiitake mushroom 500 g aubergine 200 g baby marrow salt black pepper 20 ml vegetable oil Quinoa 125 g red and white…

Duck Breast with Red Wine Jus, Roasted Butternut and Carrot Purée, Courgette, Trio of Beetroot, Shiitake Polenta Cake and Kale Crisp

To be paired with Creation Syrah, Grenache Duck Breast with Red Wine Jus, Roasted Butternut and Carrot Purée, Courgette, Trio of Beetroot, Shiitake Polenta Cake and Kale Crisp Five portions Ingredients Duck breast 5 duck breasts Red wine jus 50 ml Syrah, Grenache blend 1/4 red onion (brunoise-cut) 100 ml beef stock 15 ml water Butternut and carrot purée 500 g peeled and cleaned butternut 500 g peeled carrots 20…

Smoked Lamb Cutlets with Celery Mash, Sundried Tomato and Black Cherry Ragout, Black Cherry Jus, Thyme

To be paired with Creation Syrah, Grenache Smoked Lamb Cutlets with Celery Mash, Sundried Tomato and Black Cherry Ragout, Black Cherry Jus, Thyme Ingredients Lamb 2 kg rack of lamb (portioned into 200 g cutlets) 50 g thyme 100 g wood chips 50 g zataar spice salt black pepper 50 ml oil Cherry jus 410 g tin black cherries 500 ml beef stock Celery mash 400 g celery sticks 1…

Pork Belly with Zatar-spiced Apple Wedges, Green Bean and Red Pepper Salsa and Sweet Potato Purée

To be paired with Creation Syrah Grenache Pork Belly with Zatar-spiced Apple Wedges, Green Bean and Red Pepper Salsa and Sweet Potato Purée Ingredients 1 side of a pork belly bay leaf thyme 2 apples zatar spice butter salt 1 pk green beans 1 red pepper olive oil 500 g sweet potato Methods Pork belly Place one side of a pork belly in a deep tray with water, bay leaf…

Kudu Bobotie with Peach Yoghurt, Dried Cling Peaches, Rice Crackers, Quince and Bay Leaf Jus, Bok Choy

To be paired with Creation Syrah, Grenache Kudu Bobotie with Peach Yoghurt, Dried Cling Peaches, Rice Crackers, Quince and Bay Leaf Jus, Bok Choy Ingredients 4 kg kudu loin 3 large white onions 250 g dried peaches 1 l Greek yoghurt 200 g dried cling peaches 250 g white rice 500 g quince slices, preserved 10 bay leaves 250 g bok choy 40 ml cooking oil salt 24 eggs Bobotie…

Springbok Tartare

To be paired with the Creation Syrah, Grenache Serves 4 Ingredients 200 g springbok loin, finely chopped by knife 2 small gherkins finely chopped ½ small onion, peeled and chopped 1 tsp Dijon mustard 1 tsp Worcestershire Sauce 2 tsp olive oil 1 tsp finely chopped oregano 2 tsp finely chopped parsley 1 tsp chopped wild garlic 1 egg yolk salt and fresh black pepper to taste freshly picked oregano,…

Slow Roasted Lamb Neck and Black Olive Cannelloni

By Chef Coco Reinarhz To be paired with Creation Syrah Grenache Ingredients 4 kg lamb neck cut into 3 cm thick slices 2 litres lamb stock 2 whole onions chopped 2 litres red wine 4 carrots 1 bunch celery 2 leeks 500 g plain flour 50 g mustard powder 2 tbs turmeric 20 cl pomace olive oil 300 g black olive paste 3 aubergine Method For the Lamb Neck Mix the…

Braised chicken peaches served with lemon rice

By Chef Reuben Riffel Delicious with Creation Viognier Ingredients 80 ml olive oil 4 free range chicken thighs and drumsticks salt pepper 5 garlic cloves 1 tbsp cumin 1 tbsp ground coriander 1 tsp turmeric and chilli flakes 2 onions, diced juice of 1 lemon 800 ml hot chicken stock 2 peaches cut into wedges 20 g butter 2 cinnamon quills 2 cardamom pods, bruised 2 fresh bay leaves 400…

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