Creating Wines of Distinction

Viognier

Coconut and Almond Smoked Salmon Fishcakes, Corn Purée, Curry Yoghurt, Coriander

Coconut and Almond Smoked Salmon Fishcakes, Corn Purée, Curry Yoghurt, Coriander Yields 15 portions Enjoy with the Creation Viognier Coconut and Almond Smoked Salmon Fishcakes 400 g smoked salmon 200 g peeled and boiled baby potatoes 100 g coconut flour 100 g butter 2 tbls chopped parsley 2 tbls chopped red onion 2 tbls chopped spring onion 2 whisked eggs 200 g almond flour 1/2 tsp salt 1 L vegetable…

Beef Carpaccio Slices

Beef Carpaccio, Smoked Radish Purée, Caramelised Baby Onions, Mushroom Soy, Cumin Pickled Celeriac, Mayonnaise, Chive Flowers and Wood Sorrel Enjoy with the Creation Viognier Yields 5 Portions Beef Carpaccio Slices 5 x 50 g pieces of beef fillet Flatten each piece between parchment paper and cut neatly into a square shape. Place the square piece of carpaccio on a plate, wrap the plate and refrigerate.   Mayonnaise 3 egg yolks…

Milktart truffles

Milktart truffles To be enjoyed with coffee   175 g white chocolate 1 tbsp crème pâtissière 1 tsp ground cinnamon 1/4 tsp ground nutmeg Melt everything over a water bath. Pipe into moulds and dust with ground cinnamon. Set in fridge. Crème pâtissière 2 whole eggs 1 tbsp cinnamon sugar 1 cup milk pinch salt Bring the milk to just before boiling point. Add salt. Cream eggs and sugar and…

Deconstructed Malay Hertzoggies, Apricot Jam and Chilli Jelly, Apricot Sorbet, Coconut Crisp, Snapdragons, Fresh Coconut, Gluten-free Shortbread

Deconstructed Malay Hertzoggies, Apricot Jam and Chilli Jelly, Apricot Sorbet, Coconut Crisp, Snapdragons, Fresh Coconut, Gluten-free Shortbread To be enjoyed with the Creation Viognier     Coconut shards 500 g fine coconut 200 g apricot jam 50 g honey 1 cup water 2 sticks cinnamon 1 tsp vanilla paste Place all the ingredients, except the vanilla, in a pot over medium heat and cook until all the liquid has dissolved….

Blood Orange Olive Oil Cake, Naartjie and Saffron Compote, Turmeric Latte, Coconut Foam

Blood Orange Olive Oil Cake, Naartjie and Saffron Compote, Turmeric Latte, Coconut Foam To be enjoyed with the Creation Viognier   Blood orange olive oil cake 2 small oranges  half cup Willow Creek blood orange olive oil 2 cups gluten-free flour 1 & half tsp baking powder half tsp baking soda pinch salt 4 eggs 1 & half cups sugar Preheat oven to 180° C. Cut the top and bottom…

Mosbolletjies

To be paired with Creation Viognier Mosbolletjies – Taken from Jan-Hendrik van der Westhuizen’s book A Breath of French Air Ingredients 1 kg all purpose flour 30 g sugar 1 1/2 sachets instant dry yeast 30 ml whole aniseeds 300 ml white grape juice 220 g butter 100 ml lukewarm water 250 ml lukewarm water 15 ml fine sea salt Apricot jam for brushing Method Preheat the oven to 180°…

Pickled Fish

To be paired with Creation Viognier Pickled Fish Serves 10 Ingredients Pickle 1/2 cup oil 1 clove garlic 6 red onions 350 ml verjuice 350 ml Viognier 1 tablespoon dill 1 tbsp curry powder 2 tablespoons turmeric 1 tsp salt 10 g fresh ginger 1/2 cup castor sugar 4 bay leaves Fish flour 2 cups flour 1/2 cup chopped thyme 4 tsp salt Apricot jelly 1 punnet fresh apricots 400…

Pear and Frangipane Tart with Coconut Custard and Viognier Jelly

To be served with Creation Viognier Pear and Frangipane Tart with Coconut Custard and Viognier Jelly Serves 8–10 Ingredients Poached pear 1 x bottle Viognier (750 ml) 1 kg peeled and halved pears 1 sprig rosemary 80 g honey Viognier jelly 10–12 gelatine leaves 1 litre poaching liquid Frangipane 400 g butter 580 g castor sugar 8 whole eggs + 4 yolks 680 g ground almonds 120 g desiccated coconut…

Tandoori Spiced Duck Breast with Carrot & Cashew Nut Purée, Char-Grilled Baby Onions & Braised Kale

To be paired with Creation Viognier Tandoori Spiced Duck Breast with Carrot & Cashew Nut Purée, Char-Grilled Baby Onions & Braised Kale By Chef Benjamin Conradie Ingredients Tandoori spice 1 tbsp ground ginger 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp paprika 1 tbsp turmeric 1 tbsp salt 1 tbsp cayenne pepper 1 cup vegetable oil Carrot and cashew nut purée half a chopped onion stick of chopped…

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…

Creation on Facebook

Creation Shop

Blog

News & Media

Archives

Search

Recipes