Enjoy with Creation Reserve Pinot Noir

Yield: 8 portions

Celeriac steak

3 heads celeriac, peeled

zest of 1 orange, peeled

20 g blood orange infused olive oil

10 g fresh dill

Preheat the oven to 160℃. Cut the celeriac into rectangles of 140 g each, then rinse and dry the portions. Place on a baking tray lined with foil, add the zest and drizzle all over with the blood orange oil. Cover with more foil, then roast for 45 min until soft. Finish by grilling in a pan with oil over medium-hot heat until golden brown.

Dukkah spice

1 tbsp (15 ml) fennel seeds

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground coriander

1 tsp (5 ml) asafoetida

1 tsp (5 ml) salt

Blend all the ingredients together in a blender to a smooth powder. Store in an airtight container until ready to use.

Roasted cauliflower

3 heads cauliflower

10 g (1,5 tsp) salt

20 ml (4 tsp) olive oil

10 g dukkah spice (see above)

Cut up the cauliflower into 100g floret portions (keep the offcuts aside). Bring a pot of water to a boil and add the salt. Boil the florets for 4 minutes. Remove the florets from the water, place on a tray, drizzle with olive oil and dukkah spice. Roast in the oven at 180°C for 10-15 minutes.

Pea mash

500 g frozen peas

1,5 tbsp (22,5 ml) nutritional yeast

50 ml (10 tsp) coconut cream

salt, to taste

Blend the peas, yeast and coconut cream in power blender and add salt to taste. Blend it until almost smooth but keep some texture. Set aside.

King oyster mushroom

500 g king oyster mushrooms

20 ml (4 tsp) vegetable oil

salt, to taste

Slice the mushrooms in half and cut the bottoms off to get flat ends. Score the mushrooms on the flat side, then fry in a hot heat pan with oil until golden brown. Season with salt.


Fauxmage natural cashew style cheese

Chocolate and Pinot Noir jus

500 g fresh exotic mushroom mix

100 ml vegetable oil

salt & pepper, to taste

4 carrots, cut up roughly

3 leeks, cut up roughly and rinsed

3 celeriac long sticks, cut up roughly and rinsed

2 onions, cut up roughly

1 liter cold water

750 ml Creation Pinot Noir

50 g dried kombu

20g 70% Callebaut dark chocolate callets

Preheat the oven to 180℃. Add the mushrooms to a baking tray. Drizzle with 50ml vegetable oil and season with salt and pepper. Roast the mushrooms at 180℃ for 20-30 minuntes until golden brown.

In a large pot, heat the remaining 50 ml oil, then add the carrots, leeks, celeriac and onion. Sautee until fragrant, then add the water, wine, roasted mushrooms, kombu and simmer 5/6 hours. Strain the vegetables from the stock and pass the stock through a fine sieve into a smaller pot. Reduce to a demi glaze. Add the chocolate to the demi glaze and whisk until combined.

Beetroot and peppercorn dust

100 g beetroot crisps

5 g pink peppercorns

2 g salt

In a power blender, blend all the ingredients to a fine powder.


Crimson micro herb mix