News

At Creation Wines, we believe our true essence lies in the connections we create – between food, wine, and people. Our new summer pairing menu, aptly named ‘Connect @ Creation’, is designed to celebrate this.

For our culinary team, connecting begins with collaboration – most notably, collaborating with Dr Julienne Fenwick (MBChB), who specialises in Integrative and Functional Medicine at her Best of Both Wellness practice in Hermanus, and Nicola Cunningham, a Cordon Bleu-trained chef with qualifications in Natural Medicine and Herbalism.

‘Following the teachings of Ayurveda, it was a natural progression for me to combine my passions for cooking and natural healing into one by focusing on food that was vegetarian, plant-based, healthy and delicious,’ says Chef Nicola.

‘For me, as a foodie, Creation embodies my ultimate creative outlet, as well as my passion for inspiring people to learn to heal themselves through lifestyle medicine,’ says Dr Jules. ‘Creation’s wines are made with conscious intention, with no added nasties, and the grapes are grown using regenerative agriculture techniques. All this adds to less toxicity in the body, allowing for conscious consumption.’

Having collaborated with Creation over the past three years, Nicola explains how the creative process usually works: ‘Keeping the general theme of the menu in mind, we initially discuss what ingredients will be in season, and sustainable, and we then look at dishes that conform to the Ayurvedic principles for that time of year. The menus always follow certain guidelines, such as limiting processed carbohydrates and sugar, making the entire menu gluten-free, and limiting dairy and overly rich sauces. The dishes should also enhance easy digestion so that guests feel naturally energised, calm and comfortable after eating.’

‘The menus are designed in medicinal order, to excite the digestive organs to get a balanced cocktail of juices flowing while balancing blood sugar levels to prevent fatigue and inflammation,’ explains Dr Jules. ‘The sensory aspects of the Experience also add to balancing and toning the Vagus Nerve, allowing for a state of Rest and Digest throughout the day. This unique combination of brain-body food and wine experience acts as a bridge to show patrons that you can have your cake and eat it. It’s finding the balance that is key.’

Chef Nicola says there’s no need for guests to worry that ‘health food’ can’t also be delicious fine cuisine. ‘The dishes are so beautiful to look at, and each flavour has been developed with such attention to detail, that any initial scepticism is easily overcome. People are often so impressed with how good they feel eating plant-based food, and to go to a beautiful venue like Creation, and experience gourmet food that is unusual, fulfilling and healthy, is an experience they will remember and hopefully encourage others to try.’

According to Ayurveda, summer is the time of pitta, an energy made of fire and water. To balance pitta and stay cool, we should eat in-season foods that are sweet, bitter and astringent (including fruits such asmelons, berries, grapes and stone fruit, and vegetables including leafy greens, cucumbers, celery and zucchini). It’s best to avoid iced drinks and rather enjoy cool, room-temperature or warm liquids, including coconut water, fresh fruit juices and rice milk. We should also steer away from heavy and fried foods, and rather opt for foods that are semi-liquid and easy to digest, such as salads and soups, with lighter proteins such as fresh paneer and split mung dahl, and cooling herbs including cilantro, mint, dill and fennel.

Creation’s new summer pairing menu is about 80% plant-based, but some of the ‘chapters’ (courses) also feature the freshest local fish and sustainably sourced beef, game and poultry.

As a Prologue, Creation Sauvignon Blanc, Semillon is served with a hydrating, cooling Green Tomato Gazpacho. Then, Chapter 1 – ‘Rain in a Summer Herb Garden’ – sees our Creation Roussanne Grenache Blanc paired with a plant-based Caesar Salad Taco, not only fresh and delicious but also a mini medical aid taco kit.

‘ABC (Absolutely Brilliant Chardonnay)’ is the title of Chapter 2, showcasing Creation Reserve Chardonnay alongside either Cured Trout or Fennel and Potato Dauphinoise, a richly satisfying dish with many umami elements.

Chapter 3 – ‘Confetti Bush’ – pairs Creation Rosé with a dish of Cucumber and Braised Mustard Seed Gel with Marinated Red Pepper, Pickled Onion, Marjoram and either Smoked Anchovies or Fauxmage, Nori and Morgenster Nocellara Green Olives.

‘Red Velvet’ is Chapter 4’, which sees Creation Reserve Pinot Noir matched with either Duck Breast (a classic pairing) or Kitchari, an umami-rich, plant-based, Ayurvedic dish made from Mung Beans and Quinoa, its luxurious texture perfect for the velvety wine.

Chapter 5 is ‘Sophisticated Syrah’, pairing Creation  Reserve Syrah (served 16°C) with a 100% plant-based dish: Zucchini, Sundried Tomato, Dairy Free White Salad Cheese, Harissa, Tofu, Black Olive, Tahini, Basil Skewer. Balancing sweet, salty, and spicy notes, it’s a dish packed with nutrients and contrasting textures.

Chapter 6 is ‘Sweet Temptation’, matching our Creation Fine Cape Vintage, made from Syrah, with Port Cake, Cherry Custard, Port Gel, Thyme, Dried Raspberry, Raspberry & Thyme Sorbet, and Raspberry Choc Garnish. The sweetness of the fortified dessert wine is balanced by its natural acidity, complementing the dessert without overpowering it, and although this is a decadent trifle-type dessert, it has no added sugar – perfect for a healthier Festive Season!

Guests can expect a few other surprises, secure in the knowledge that all ingredients have been chosen for their health benefits as well as their flavours and textures. There’s an alcohol-free pairing menu for those who are driving or abstaining, and the Kids Menu allows for plenty of creativity, such as build-your-own waffles, sweet or savoury. Not forgetting the à la carte menu and a delicious breakfast menu, too.

Booking is essential, especially over the festive season and school holidays. 

Images by Tasha Seccombe