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Chicken Chorizo Casserole
Recipe 59/98 read more »
Chicken Pockets with Olive, Mushroom and Feta
Recipe 46/98 read more »
Chicken Thighs and Green Olive, Cherry & Port Sauce
Recipe 27/98 read more »
Chicken Vine Vera in Olive Sauce
Recipe 49/98 read more »
Chicken with Balsamic Vinegar Sauce
Recipe 67/98 read more »
Chicken with brinjals and tomato
Recipe 38/98 read more »
Chilled Marinated Tomato Soup
This is a cold soup which can be made days before. It’s great for hot lunches and big groups. It can be served as cocktail portions or as starter portions. read more »
Chilled Nectarine and Goat's Cheese Soup
Recipe 52/98 read more »
Chocolate Beet Cake with Tangy Blood Orange Frosting
Chocolate Beet Cake with Tangy Blood Orange Frosting read more »
Chocolate Red Wine Cupcakes with Blackberry Frosting
Chocolate Red Wine Cupcakes with Blackberry Frosting read more »
Cilantro lime grilled chicken with strawberry salsa
This recipe with a strawberry twist is perfect for the summer. read more »
Couscous and Vegetable Meal with Low Fat Goats Cheese
Recipe 40/98 read more »
Crispy Lemon-Fried Olives
Recipe 60/98 read more »
Crostini with White Truffle Oil & Olive Paste
Recipe 43/98 read more »
Crunchy Tomato and Mozzarella Tower
Coco Reinharz is the Chef owner of Sel et Poivre and Le Petit Sel Bistro, both in Sandton. read more »
Dark Chocolate Dipped Hazelnut & Olive Oil Shortbread Cookies
Recipe 97/98 read more »
Delicious grilled, stuffed sweet peppers
Recipe 83/98 read more »
Easy Baked Gnocchi with Tomatoes and Mozzarella
Recipe read more »
Energy Saving Beef Tagine with Spinach and Olives
Recipe 50/98 read more »
Feta and Green Bean Salad
Recipe 62/98 read more »
Feta and Olive Scone Wedges
Recipe 42/98 read more »
Filet Mignon in Mushroom Wine Sauce
An easy, excellent recipe for filet mignon. The mushroom wine sauce is mouthwatering and will give you plenty of recipe requests. Perfect for any occasion. read more »
Fresh Grilled Asparagus Salad
Recipe 31/98: Fresh Grilled Asparagus Salad with Morgenster Extra Virgin Olive Oil, Lemon & Parmesan read more »
Frying Pan Pizza
Recipe 56/98 read more »
Garlic and Rosemary Balsamic Roasted Pork Loin
Recipe read more »
Garlicky Honey Soy Marinade
Recipe 10/98 read more »
Gnocchi Nicoise
Recipe 41/98 read more »
Golden Gazpacho with Peaches & Chorizo
Recipe read more »
Grilled Champignons with Olives
Recipe 103/103 read more »
Grilled Fennel, Orange and Kalamata Salad
Recipe 78/98 read more »
Grilled Ostrich Fillet with Ruby Port Cranberry Reduction
By Andrew and Nell Rogers at Calitzdorp Country House read more »
Grilled Rosemary Scented Chicken
Grilling chicken breasts on a bed of rosemary sprigs is an effective way to infuse them with flavour. Savoury black olive paste, concentrated with a sweet confit of caramelized onion, provides a sophisticated finish. read more »
Grilled Steak, Potato & Mushroom Kabobs
Recipe read more »
Healthy Winter Salad
Recipe 33/98 read more »
Herb Chicken with Lemon Cream Sauce
Recipe read more »
Heritage Tomato and Mozzarella Salad
From Chef Andrew Rosser of Oppie Hoek in George. read more »
Honey and olive oil zucchini muffins
Honey and olive oil zucchini muffins read more »
Honey chocolate cake with mascarpone thyme frosting
Honey chocolate cake with mascarpone thyme frosting. Delicious to serve with seasonal fruit eg. figs, grapes and blackberries. read more »
Indian Potato Pancakes
Recipe 76/98 read more »
Insalata di carne cruda
In Piedmont tradition, carpaccio can also be made with finely chopped meat and garlic and is called "carne cruda". Chef Ezio De Biaggi of Magica Roma in Pinelands, Cape Town shares his recipe for this raw chopped veal fillet salad which is very popular in Piedmont. read more »
Italian Quinoa Risotto Lasagna Casserole with White Truffle Oil
Recipe read more »
Vine Tomato Tart by Oliver Cattermole
By Oliver Cattermole, Executive Chef of Leeu Estates read more »
Judi’s Three Pesto’s
Recipe 71/98 read more »
Kingklip and Prawn Ceviche served with an avocado, coriander and orange salad
By Peter Ayub, chef of Sense of Taste read more »
Kale and leek quiche with olive oil crust
Recipe 96/98 read more »
Lebanese Rice with Morgenster White Truffle enhanced Olive Oil
Ghenwa Steingaszner of Ghenwa’s Lebanese cooking club supplied this month’s recipe for Lebanese rice with Morgenster white truffle enhanced olive oil. read more »
Lemon and Thyme Olive Oil Biscuits
Recipe 19/98 read more »
Lemon Carrot Loaf
Recipe 69/98 read more »
Lemon Olive Oil Banana Bread
This recipe instructs you to coarsely chop the chocolate. Our advise - leave a good amount of sizable chunks of chocolate. They become big, melty chocolate goldmines in the cake. read more »
Salted chocolate pecan tart, served with rosé wine berry coulis and crème
by Chef Angie Boyd, Sense of Taste Chef School. read more »
Lemon Olive Oil Cake
Recipe 28/98 read more »
Lemon Olive Oil Cake with Berries & Mascarpone
Lemon Olive Oil Cake with Berries & Mascarpone read more »
Lemon, Olive and Parsley Couscous
Recipe 89/98 read more »
Lemony zucchini carbonara with chilli
Recipe 82/98 read more »
Lemon Zucchini Risotto
Lemon Zucchini Risotto read more »
Lemon and Mixed Berry Easter Cake
Lemon and Mixed Berry Easter Cake with Morgenster Monte Marcello Extra Virgin Olive Oil read more »
Lime Coriander Prawns
Recipe 53/98 read more »
Marinated Chicken Spiedies with Garlic Sauce
Marinated Chicken Spiedies with Garlic Sauce read more »
Marinated Salmon with Red Pepper and Pomegranate Salsa
Recipe 17/98 read more »
Mediterranean Baked Chicken
Recipe 44/98 read more »
Morgenster Lemon Olive Oil Sugar Cookies
Recipe 101/101 read more »
Morgenster Olive and Tomato Consommé
The taste of summer! A recipe from Duncan Doherty of The Flagship, Simons Town. read more »
Moroccan Vegetable Stew
Recipe 86/98 read more »
Ghenwa Steingaszner of Ghenwa’s Lebanese cooking club supplied this month’s summer recipe for luscious Mozzabouleh drenched in Morgenster extra virgin olive oil and served with chilled Morgenster Nu (pronounced “new”) Sauvignon Blanc. read more »
Mushroom Risotto
Recipe 87/98 read more »
Mushrooms and Spinach Italian Style
Recipe 88/98 read more »
Octopus, cucumber, horseradish, sorrel nori
This recipe comes to us from Margot Janse, Executive Chef at the award winning Relais and Châteaux Le Quartier Français Hotel in Franschhoek. read more »
Olive and Date Tapenade
Recipe 37/98 read more »
Olive and Mint Spread
Recipe 16/98 read more »
Olive and Pesto Muffins
Recipe 45/98 read more »
Olive Biscuits
Recipe 8/98 read more »
Olive Loaf
Recipe 34/98 read more »
Olive Oil and Pistachio Muffins
Recipe 24/98 read more »
Olive Oil and Pomegranate Cake
Recipe 21/98 read more »
Olive Oil and Sea Salt Truffle Brownies
Recipe 91/98 read more »
Olive Oil Chocolate Cake
Recipe 5/98 read more »
Olive Oil Chocolate Chiffon Cake
Recipe 26/98 read more »
Olive Oil Chocolate Mousse
Recipe read more »
Olive Oil Crumpets with Chocolate and Sea Salt
Recipe 32/98 read more »
Olive Oil Ice Cream with Balsamic Swirl
Recipe 12/98 read more »
Olive Oil Lamb Pies
Recipe 11/98 read more »
Olive Oil Potato Salad
Recipe 2/98 read more »
Olive Oil, Spinach and Feta Muffins
Recipe 39/98 read more »
Olive Tapenade Scrolls
Recipe 73/98 read more »
Olive, Bacon and Cheese Bread
Recipe 47/98 read more »
One Skillet Tuscan Chicken
Recipe 99 read more »
Orange Scented Olive Oil Sticky Buns
Recipe read more »
Orange, Yoghurt & Olive Oil Cake
Recipe 102/102 read more »
Pan-Fried Cod in a Citrus and Basil Butter Sauce
Recipe read more »
Pan-fried yellowtail with sautéed fennel, apple and tomato, and potato rosti
By Jocelyn Myers-Adams, Executive Chef of the Table Bay Hotel. read more »
Pear Salad with Pear Vinaigrette
Recipe 14/98 read more »
Penne Broccoli e Acciughe
Chef Fortunato Mazzoni of Ritrovo in Waterkloof Pretoria shares his recipe for Penne Broccoli e Acciughe. read more »
Pesto Chicken with Olives and Tomato
Recipe 74/98 read more »
Pistachio Olive Oil Cake with Fig Compote Filling and Cream Cheese Frosting
Recipe 95/98 read more »
Potato Salad with a twist
Recipe read more »
Prawn Arrabiata in a Crayfish Bisque
We thank Lindsay Venn, Executive Chef at the Cullinan Hotel in Cape Town, for his delicious recipe. read more »
Quinoa and Butternut Patties
Recipe 61/98 read more »
Red wine chocolate cake with poached pear
Rich and luxurious, this chocolate cake balances red wine, olive oil and poached pears. read more »
Radicchio, Pear, Gorgonzola, Pomegranate, and Walnut Salad
Recipe 101/101 read more »
Roasted Beet and Orange Salad
Recipe 98/98 read more »
Roasted Beet, Spinach and Goats Cheese Salad
Roasted Beet, Spinach and Goat Cheese Salad read more »
Roasted Ratatouille
Recipe 80/98 read more »
Rosemary and Olive Oil Focaccia
Recipe 6/98 read more »
Rump in Beer Marinade
Recipe 66/98 read more »
Salted Dark Chocolate Olive Oil Ice Cream (Vegan)
Recipe 93/98 read more »
Sartù di riso al ragù
This delicious Neopolitan dish is rather involved with several steps that need demonstrating to cooks trying it out for the first time. read more »
Savoury Slow Cooker Lamb Shanks With Rosemary And Mushrooms
Savoury Slow Cooker Lamb Shanks With Rosemary And Mushrooms read more »
Seared yellowfin tuna, with tuna tartare & teriyaki glaze
Seared yellowfin tuna, with tuna tartare, teriyaki glaze, olive oil compressed cucumber, pickled turnip, pickled onion rings and sea lettuce salsa verde. read more »
Self-saucing One Pot Pasta
This luscious and healthy pasta dish is exceptionally easy to make. There is no need to cook the pasta separately because everything is cooked together in one pot. read more »
Shrimp Scampi Zoodles
Recipe read more »
Skillet Balsamic Garlic Chicken
Recipe read more »
Smoked Salmon and Cream Cheese on Rye
It’s all about creating a beautiful picture on the plate. By Scott Shepherd, Executive Chef at Le Franschhoek Hotel and Spa read more »
Spaghetti with a fresh tomato sauce
Here’s a 10-minute meal to ease you back into summer mode, from Rudi Liebenberg, Executive Chef of the Mount Nelson Hotel. read more »
Spaghetti with Green Olive Sauce
Recipe 55/98 read more »
Spaghetti with Lemon and Parmigiano Sauce
Here’s a tasty sauce to toss into summer spaghetti. The recipe is from Stefano Strafella, Executive Chef of Mount Grace Country House, one of the 11 chefs that Morgenster asked to provide a recipe using Morgenster extra virgin olive oil. read more »
Spiced Carrot and Pumpkin Seed Muffins
Pastry Chef, Angie Boyd, co-owner of Sense of Taste Chef School in Maitland Cape Town, devised this recipe for Spiced carrot and pumpkin seed muffins. read more »
Spiral Vegetable Ricotta Pie
Recipe read more »
Spinach, Strawberry And Asparagus Salad
Recipe 7/98 read more »
Steak with Olive Oil and Herb Marinade
Recipe 23/98 read more »
Strawberry Lemon Olive Oil Cake
Recipe 9/98 read more »
Summer Salad
Summer salad of Black Forest ham, ricotta, rocket and melon with gooseberry ginger dressing by Angie Boyd of Sense of Taste Culinary Arts Cooking School. read more »
Summer Seafood Stew
Recipe read more »
Sweetcorn and Cashew Soup
Recipe 54/98 read more »
Sweet Potato and Feta Tart
Sweet Potato and Feta Tart read more »
Sweet Potato, Eggplant and Cauliflower Béchamel Lasagne
Sweet Potato, Eggplant and Cauliflower Béchamel Lasagne read more »
Sweet Potato Rounds with Goat Cheese, Cranberries & Balsamic Glaze
Recipe read more »
Tamarind Roasted Butternut
Recipe 58/98 read more »
Tangy Feta Cheese Tapenade
Recipe 22/98 read more »
Tomato and Olive confits with Fromage Blanc
Make these little tomato and olive confits with fromage blanc salads an hour or two ahead of time to allow the flavours to develop. read more »
Tomato & Zucchini Galette
Tomato & Zucchini Galette read more »
Truffled Mushrooms Over White Whipped Beans
Truffled Mushrooms Over White Whipped Beans read more »
Tuna Bean Bruschetta
Recipe 65/98 read more »
Turkey Burritos
Recipe 72/98 read more »
White Bean Hummus with Truffle Oil
Recipe read more »
White Grape Gazpacho
Recipe 70/98 read more »
Basic Braai Bread
Recipe 18/98 read more »
Baked Fish With Olive Oil, Herb And Citrus Dressing
Recipe 35/98 read more »
Chicken Stir Fry
Chicken Stir Fry by Gourmet Butcher in Johannesburg. read more »
Olive oil, lemon and rosemary tea cakes
By Lorraine Swanepoel of Coco Vanilla Foods read more »
Cèp and truffle jus for serving with beef fillet, chicken or tagliatelle
Recipe from Leanne Roberts, Executive Chef of Fine Dining Catering Co. read more »
Slow cooked pork belly with fennel puree, salsa verde and fennel crisp
By Jaryd Sparg, head chef, 95 At Morgenster. read more »
Salad Shirazi
Salad Shirazi by Scott Shepherd, Executive Chef at La Petite Dauphine in Franschhoek. read more »
Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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