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Jenny Morris, The Giggling Gourmet, is South Africa’s most-loved, highly trusted food personality & Flavologist™.
In 2011 Morris became the very first South African to go global by being signed exclusively to Food Network to host her own shows on Dstv Channel 175.
Jenny has had an on-going love affair with food since she was a child. She is the founder and creator of the Giggling Gourmet® CooksPlaygound™ now known as South Africa’s leading recreational and corporate Team Cooking (Team Building) cooking school. As food & wine have a natural fit, so do Jenny Morris and Perdeberg Wines who recently partnered and are working together over the next few years to create opportunities for people to experience great food and great Perdeberg wines.
Salad 3 roasted chicken breasts shredded 1/2 cup Thinly sliced celery 1/2 cup thinly sliced red onion 1 cup seedless green grapes, halved ½ cup dried Cranberries 3 spring onions with tops thinly sliced ½ cup Toasted Hazel nuts, roughly chopped. 100 g fresh wild rocket Layer the ingredients on a platter dressing each layer with the mayonnaise dressing. Garnish With toasted black sesame seeds Dressing 1 cup mayonnaise 2 tsp wasabiRead more
Ingredients 1 round of unripe camembert cheese 120g Mature Wyke Cheddar cheese or any very mature cheddar cheese sliced Flour for dusting the camembert 1 egg beaten ½ cup Panko bread crumbs mixed with 1 tbls white sesame seeds Method Slice the camembert through the centre horizontally and fill with the cheddar cheese, press down and pinch the edges to close and seal the cheese in. DustRead more
Ingredients 1 litre vanilla ice cream 1/4 cup sultanas soaked in a little Dry Land Chenin Blanc Reserve Natural Sweet to plump them up. 1/4 cup blueberries 1/4 cup chopped preserved ginger 1/4 cup Turkish apricots, finely chopped 1/4 cup finely Glace cherries 2 Tbls finely chopped pistachios 3 tablespoons grated dark chocolate Method Begin by lining a loaf tin with plastic wrap or tinfoil, make sure you let someRead more
Venison Steaks Ingredients 1 tbls olive oil Salt and ground white pepper 4 x 300g venison steaks Method Oil the steaks with the olive oil and season with salt and pepper. In a very hot pan sear the steaks to the way you like them done, I would recommend no further cooked than medium, so that they are nice and juicy and tender and not dried out.Read more
The Steaks Ingredients 1 tbls Olive oil Salt and freshly ground black pepper 4 x 250 gram ostrich fillet steaks Method Oil the steaks with the olive oil and season with salt and pepper. In a really hot pan fry the steaks for 2- 2/12 minutes per side and let it rest before serving on a hot plate topped with the green sauce and crushed new potatoes andRead more
Ingredients 400 g angel hair pasta, cooked al dente in lots of salty water For the sauce 50 g unsalted butter 2 cups cream 100 g Parmesan cheese, freshly grated 2 cloves garlic, crushed 1 cup crispy bacon bits 200 g wild rocket 1 level tsp black pepper, cracked 1 cup sundried tomatoes Method Put the butter, cream, Parmesan and garlic into a large saucepan and heat very gently until thoroughly blended.Read more
Ingredients The steaks 3 tbls olive oil 4 x 250g rump steaks Salt Ground white pepper Rub the steaks with olive oil, season with salt and pepper and sear the steaks in a hot pan till they are done the way you like them- rare, medium rare is what I recommend, but do it the way you like to eat a steak. The potatoes 2 tbls olive oil 300gRead more
Ingredients 1 tbsp olive oil 50g salted butter 2 large cloves garlic crushed 3 spring onions with tops roughly chopped 2 tsp lemon zest 1 kg tiger prawns butterflied, deveined head and shell on salt and pepper to taste 125 ml Perdeberg Vineyard Collection Grenache Blanc 2 tbls chopped parsley 1 tbls chopped dill 1 tbls butter extra Method In a large frying pan heat the olive oil and butter. Add the garlic,Read more