Enjoy with the Creation Reserve Pinot Noir

Yield: 8 portions

Springbok loin

1.8 kg springbok loin

40 ml vegetable oil

salt and pepper, to taste

Clean and portion the springbok fillet into 180 g portions. Season the meat with salt and pepper. Heat the oil in a pan, then sear the meat over high heat on all sides. Transfer to a baking tray and rest for 8 minutes. Finish in a preheated 200℃ oven for 1 minute.

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 (keep the off-cuts for making *pea puree, see below), 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.

Pea puree

1 onion, peeled and sliced

1 clove garlic, finely chopped

20 ml (4 tsp) vegetable oil

500 g frozen peas

50 ml (10 tsp) ponzu juice

7,5 ml (1,5 tbs)p nutritional yeast

50 ml (10 tsp) coconut cream

*off-cuts Celeriac (from celeriac steaks)

salt, to taste

1 ml (¼ tsp) xanthum gum

In a pan on low heat, heat the oil and add the garlic and onion. Sauté until soft with no colour. Add peas and celeriac off-cuts and sauté until soft. Blend everything in a power blender, then and add coconut cream , ponzu, nutritional yeast and salt. Blend it until smooth, then add the xantum gum and blend until well combined.

Goats cheese

50 g goats cheese

30 g coconut cream

20 g lime juice

Mix everything together in a small blender until combined and transfer to a piping bag.

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.

Chocolate and Pinot Noir jus

500 g beef bones

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 (3 cups) Creation Pinot Noir

40g 70% Callebaut dark chocolate callets

Roast the bones in a preheated oven at 180℃ for 20-30 mins until golden brown. In a pot over medium heat, sauté the carrots, leeks, celeriac and onions until fragrant. Add the water, wine and roasted bones and simmer slowly for 5-6 hours. Strain the bones and 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 dust

Using a power blender, blend beetroot chips with salt to a fine powder.


Crimson micro herb mix