Yield: 8 portions

Pair with Creation Fine Cape Vintage

Poached pears

750 ml (1 bottle) Creation Syrah Grenache
1 orange, cut in half
1,5 cinnamon sticks
2,5 star anise
2 cloves
2 tablespoons (30 ml) brown sugar
4 green pears, peeled

Add the wine, orange, cinnamon sticks, star anise, cloves and sugar to a medium size pot (choose a pot big enough to hold all 4 pears snuggly). Bring the liquid to a rolling boil over medium-high heat. Lower the heat once boiling, then add the pears. Cover and simmer for 20 to 30 minutes, carefully rotating the pears occasionally until they become tender and are coloured with the wine mixture on all sides. To check doneness, stick a thin skewer into the centre of each pear: if it meets no resistance, the pears are cooked. Transfer the pears to a bowl and leave to cool.


Avocado & chocolate mousse

2 large avocados, peeled & chopped
1/4 cup (60 ml) cocoa powder
3 tablespoons (45 ml) maple syrup
1/3 cup (80 ml) coconut cream
1 cup 70 % dark chocolate callets, melted and slightly cooled

In a high speed blender or food processor, add the avocado and blend until smooth. Add  the rest of the ingredients and blend until completely smooth and combined. Refrigerate for 30 minutes.


Port & ginger caviar

250 ml vegetable oil
½ cup (125 ml) port
4 g fresh ginger, peeled & finely grated
2 g agar agar

Special equipment: syringe

Pour the oil into a small container and place in the fridge. In a small saucepan, add the port and ginger and heat over stove top. Stir in the agar agar and whisk for 2 minutes.Take off the heat, strain through a sieve and let it cool for 2 minutes. Remove the cold oil from the fridge, then fill the syringe with the port/ginger liquid and drop small drops in your cold oil. Refrigerate until ready to use.


Strawberry & port gel

1 cup (250 ml) strawberry puree
1 cup (250 ml) port
4 g agar agar

Place the strawberry puree & port in a medium pot over medium heat and slowly bring to the boil. Add the agar agar and cook for 2 minutes, stirring. Place in a small container and refrigerate until set. Once it’s set, blend it with a hand blender.



131 g aquafaba
100 g icing sugar
112,5 g gluten-free flour
¼ tsp (1 ml) ground cinnamon
¼ tsp (1,25 ml) vanilla paste
1,5 drops red food coloring
43,5 g melted Flora vegan butter

Preheat the oven to 180℃. In the bowl of a stand mixer fit with paddle attachment, mix the aquafaba, icing sugar, flour, cinnamon, vanilla and food colouring until smooth. Pour the melted butter in a thin stream into the mixture and keep mixing until incorporated. Spread the mixture into the grooves of a special coral-shaped silicone mould, then bake for 5 minutes at 180℃.



Confetti flowers