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.
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.
The artworks on the restaurant come from Giulio Bertrand’s private collection.
One of the Morgenster Olive products which I really love is the Olive Paste which comes made with both green and back olives.
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.
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