Yields 20 portions

Enjoy with the Creation Viognier

Oyster Mushrooms

1 kg oyster mushrooms

2 g ground cumin

2 g ground coriander

1 g fresh chilli

2 g ground turmeric

2 g smoked paprika

10 g garlic cloves

1 lemon – juiced

37 g balsamic reduction

7.5 g salt

50 ml Creation olive oil

Chop the chilli and garlic till fine. Mix with the spices, salt and add 30 ml olive oil. Set aside. Mix the lemon juice and balsamic reduction and set aside. Clean the mushrooms, separate the pieces individually. Heat up a pan with 1 tbsp olive oil. Add the mushrooms; do not overcrowd the pan. Use the back of another pan to press down the mushrooms (make sure the bottom is clean, without any burnt residue). Fry until light gold in colour and take off the heat. Use a brush to cover it with the spice mixture. Bake for 5 minutes in a preheated oven at 190° C. Take out and brush with the balsamic glaze mixture. Return to the oven for another 3 minutes.


32.5 g white or blue masa harina flour

50 g gochujang

50 g black sesame seeds

7.5 g salt

100 g mirin

100 g Creation Chardonnay

600 ml water

Place all the dry ingredients in a mixing bowl and mix with a whisk. Create a well in the centre and add the gochujang. Add the liquid 1 cup at a time, starting to whisk from the centre. When all the liquid has been added the consistency should be like a thick pancake batter. Pour into a squeezy bottle or piping bag. Pipe onto a medium-low heated bratzeli iron and close for 2 minutes. While taco is hot, fold over a whisk to form the taco shape.

Smoky Corn Purée

300 g fresh sweet corn kernels

12.5 ml coconut cream

2.5 g maldon salt

Cut the corn from the cob – 300 g in total. Place in a small baking tray. Take a piece of firewood and place it on an open gas flame. Prepare a big deep baking tray by placing the small tray with corn inside, but leaving enough space for the piece of firewood. Have a piece of foil ready to cover the big tray. Leave the wood on the flame for at least 5 minutes, transfer it to the big tray with a tong and place it next to the small tray. Cover your big tray with the foil and set aside for about half an hour for the smoke to permeate the corn. Blend the corn, coconut cream and salt together. Strain through a sieve and put in a piping bag.

Other Filling for the Taco

1 whole red onion, finely sliced

1 can/400 g Woolworths choice grade black beans, drained

20 g fresh micro coriander leaves

350 g baby gem lettuce hearts

4 limes cut into segments


Taco, baby gem lettuce, red onion, black beans, mushroom, smoky corn purée, micro coriander leaves. Lime segment served on the side.