Served with Creation Reserve Chardonnay and Art of Chardonnay
Serves 2–4
Beetroot Tartare
Ingredients:
- 3 medium beetroots (red or golden)
- 1 tbsp olive oil
- 1 tsp whole grain Dijon mustard
- 1 tbsp finely diced shallots or onions
- 2 tbsp Creation Wines Chardonnay (or to taste)
- 1 tbsp capers, finely chopped
- 1 tsp lemon juice
- Salt & black pepper to taste
- Nori
Cashew Cream
Ingredients:
- ½ cup raw cashews (soaked 4 hrs or boiled 10 min)
- ½ cup water (adjust for consistency)
- 1 tbsp lemon juice
- 1 small garlic clove
- 1 tbsp nutritional yeast (optional)
- Salt to taste
Method:
Blend all ingredients until smooth and creamy. Adjust water for a thick but pipeable consistency. Refrigerate in a piping bag or squeeze bottle.
Herb Oil
Ingredients:
- ½ cup fresh parsley
- ¼ cup fennel leaves
- ¼ cup olive oil
- Pinch of salt
Method:
Blanch herbs (10 seconds in boiling water), then transfer to ice water. Squeeze out excess liquid and blend with oil and salt until smooth. Strain through a fine sieve or cheesecloth. Set aside in a squeeze bottle or jar.
Assembly Instructions
- Preheat oven to 200°C (400°F). Wash and trim beets, leaving skins on.
- Drizzle with olive oil, wrap in foil, and roast for 45–60 minutes until fork-tender.
- Peel and chill in fridge for 30 minutes.
- Dice chilled beets into small brunoise cubes.
- Mix with shallots, capers, Chardonnay, mustard, lemon juice, and olive oil.
- Season with salt and black pepper. Chill for 15 minutes to develop flavor.
Fennel and Chive Salad
Ingredients:
- 2 large fennel bulbs
- 10 g chives, finely chopped
- Zest and juice of 1 lime
Method:
Thinly slice fennel and rinse in cold water. Shock in ice water to crisp, drain well. Combine with chives, lime zest, and juice. Toss gently.
Nori-Sesame Crisps
Ingredients:
- 100 g water
- 25 g toasted white sesame seeds
- 20 g black sesame seeds
- 50 g masa harina (white maize flour)
- 30 g Creation Estate Chardonnay
- 1 tsp salt
Method:
Mix all ingredients thoroughly and transfer to a piping bag.
Cut nori into 5 × 1 cm strips. Heat a bratzeli machine on low. Pipe batter into each corner, press a nori strip into each, close and cook for 1 min 40 sec. Dry under pass lights before serving.
Garnish Options
- Lavender petals
- Yuzu pearls
- Capers