Morgenster revisited

Morgenster Manor House 2Morgenster Manor House
with its banks of hydrangeas & agapanthus

I have such happy childhood memories of Morgenster, as you enter off Lourensford Road on the left is an open field which was used for polo playing in the early 1950s. My father was playing polo and we took a picnic. Also present, though I was to find this out from my mother some years later, was Princess Radzwill, before whom one of my mother’s school friends did a full court curtsy much to the amusement of all.

Morgenster today is a premier Wine and Olive Estate, producing a full range of quality wines and an array of olive products from Extra Virgin Olive Oil, to truffle and also lemon enhanced oils, fine Modena Balsamic Vinegar, table olives and olive pastes.

Morgenster Owner Giulio Bertrand with Restaurateur Giorgio NavaMorgenster Owner Giulio Bertrand with Restaurateur Giorgio Nava
the art work behind them is by Giorgio’s daughter, Alessandra

We visited there last week to have a meal with Judi Dyer, CEO of Morgenster, at the now not so recently opened 95 at Morgenster which is operated by one of Cape Town’s most popular and much awarded Chef’s Giorgio Nava.

We spent some time with the owner Giulio Bertrand in his stunning Cape Dutch Manor House a great treat to be invited to the inner sanctum of this incredibly energetic, old world courteous Italian.

Lunch was a total treat and here are some pictures of the meal and the restaurant.

View from 95 at MorgensterView from 95 at Morgenster

The artworks on the restaurant come from Giulio Bertrand’s private collection.

Eleanor Esmond-White, The Olive PickersEleanor Esmond-White, The Olive Pickers

95 at Morgenster Interior painting Grhamstown by Penny SiopisGrahamstown by Penny Siopis

Giorgio Nava works his magicGiorgio Nava works his magic
he works a number of shifts in the restaurant each week

Avocado Salad with pears, walnuts, blue cheese and tomatoAvocado Salad with pears, walnuts, blue cheese and tomato

Burrata and Tomato Salad 95 at MorgensterBurrata & Tomato Salad
utterly delicious

 Lamb Ravioli 95 at MorgensterLamb Ravioli 95 at Morgenster

One of the Morgenster Olive products which I really love is the Olive Paste which comes made with both green and back olives.

natures garden 13-08The pastes are so handy in the kitchen. Nothing but olives, crushed and waiting for you to work  your magic on your kitchen.

Here are some uses for you

Mix the Morgenster Green Olive Paste with plain goats cheese and soft butter, a small amount of chopped parsley and season well.  Carefully lift the breast skin of a whole chicken and stuff this mixture between the breast meat and the skin pressing it about to get an even covering.  Roast your chicken in the normal manner.

Ricotta Bruschetta made with the Morgenster Green  Olive Paste are delicious.  Take a slice of tasted ciabatta and pour a thin stream of Morgenster Extra Virgin Olive Oil on to it. Spread with fresh ricotta and then a layer of the green olive paste.

Another form of Bruschetta is to use the toasted ciabatta with the ricotta spread on it, the Morgenster Black Olive Paste spread on top with a couple of wedges or orange on top.

natures garden 13-08Morgenster Green Olive Paste

You can made a successful Tapenade with these pastes by adding chopped anchovies, capers and finely chopped onion.

Dried soft dried figs make a good tapenade.  Chop them up and add to the black olive paste with a touch of Morgenster Extra Virgin Olive Oil and allow to stand for the figs to hydrate.  Excellent with crisp bread and a good Italian cheese like Pecorino or Provolone.  Is excellent with Gorgonzola or any blue cheese.

Add either of the pastes to a salad dressing.  Spread on top of a tranche of fish you intend baking in the oven.

There is no end to your creativity.

Read more about Morgenster Wine and Olive Estate – CLICK HERE

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