Estate Pinot Noir


500 g chicken livers

100 g onion (sliced)

50 g button mushrooms (sliced)

5 sprigs thyme

2 g black pepper (freshly ground)

10 g garlic (roughly chopped)

25 g mushroom crispies

100 ml coconut cream

50 ml coconut cream

110 g vegan plant powered butter

40 ml vegetable oil

10 g salt

150 ml Creation Estate Pinot Noir

Heat up 20 ml oil in a pan, till smoking.

Season the livers with the salt and black pepper and add to the pan.

Fry for about 5 minutes on a high heat, stirring occasionally, till brown.

In a separate pan, heat the other 20 ml of oil and add the onions, button mushrooms, thyme, garlic and cook for 5 minutes stirring occasionally.

Add to the chicken liver pan and cook for further 5 minutes.

Add the Pinot and 50 ml coconut cream and reduce for a few minutes.

Transfer to a bar blender and add the butter, salt and 100 ml of coconut cream.

Transfer to the thermomixer and add the butter, salt and 100 ml of coconut cream.

Blend till smooth.

Store vacuum sealed, or in a piping bag in the fridge.


Pickled shimeji mushrooms

100 g shimeji mushrooms

100 ml white wine vinegar

100 ml water

5 g thyme sprigs

Bring the liquids and thyme to the boil.

Cut the ends of the shimeji off and place it in a glass jar.

Pour the pickling liquid on the raw shimeji and cover with the lid.

Set aside to cool before placing in the fridge.


Raspberry, Pomegranate Dressing

20 ml pomegranate juice

20 ml raspberry vinegar

10 ml Pinot Noir

40ml Creation Olive oil

Pour all the ingredients in a squeeze bottle and shake up before serving on the side



Chicken Paté

Pickled Beetroot (4 thinly sliced)

Pickled Shimeji

Denny Crispies (roughly chopped up)

Crimson Mix

Raspberry, Pomegranate Dressing

On the side: Mushroom, Beetroot and Sumac Powder

On the side: Toasted Cape Seed loaf Slices