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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.
Ingredients 4 x 200g Ostrich fillet steaks 2 tsp Olive oil Salt and pepper to taste 1 tsp Ground cumin 2 tbls Butter 1tbls olive oil 1 medium onion finely chopped 1 cup Perdeberg Merlot 1 large red chilli chopped 2 tbls young berry jam 2 Cloves crushed Garlic Method Place the ostrich fillets onto a clean chopping board, drizzle with a little olive oil and season salt and pepper and ground cumin. HeatRead more
Ingredients 2kg free range chicken portions 3 cups Perdeberg Vineyard Collection Pinotage 3 fresh bay leaves 1 tbls fresh thyme leaves 4 cloves crushed garlic 12 cracked black peppercorns ½ cup brandy 250g lardons diced (thick cut bacon) 1 large peeled onion, chopped 2 sticks celery, chopped 1 carrot peeled and diced 1 tablespoon tomato paste 4 cups chicken stock Olive oil 16 pickling onions peeled 250g button mushrooms halved Salt Freshly ground white pepper Freshly Chopped Parsley Method Place theRead more
In case you have never made risotto with me before, I like to do it like this. You need time and patience for making a risotto; it’s like foreplay. You spend a lot of time at the pot, keeping it moist and when all the wet stuff cooks away, wet it again. The end result should be creamy and tenderRead more
There is nothing better than feeling the plump, firm texture of a fresh prawn in your mouth... Ingredients 300 g cooked prawns 1 tablespoon fresh orange juice 6 ripe, firm oranges 2 peeled red onions, thinly sliced 2 red chillies, thinly sliced 2 tablespoons mint, roughly chopped 2 tablespoons coriander, roughly chopped 1 teaspoon cumin seeds, toasted Dressing zest of 1 fresh lime 2 cloves garlic, crushed ¾ cup freshly squeezed lime juice 2Read more
There is nothing more satisfying or tasty than a seafood pasta. Ingredients 2 tablespoons olive oil 2 leeks, white part only, thinly sliced 2 sticks celery, chopped 1 large red pepper, finely chopped 4 cloves garlic, crushed 1 tablespoon tomato purée 1 teaspoon sugar 500 g fresh tomatoes, finely chopped ½ cup Perdeberg Chenin Blanc salt freshly ground black pepper 1 packet seafood mix 20 fresh basil leaves, torn or roughly chopped ½ cup freshlyRead more
International Celebrity Chef, radio presenter and author, Jenny Morris ‘The Giggling Gourmet’ will also be the face of award winning Perdeberg Winery. She signs her first ever and exclusive endorsement deal with a wine brand. Riaan Moller (red winemaker); Gerhard van der Watt (CEO); Jenny Morris (Giggling Gourmet); Albertus Louw (Production Manager); Fergill Fortuin (Brand Manager) and Heinie Nel (Viticulturist) Fergill FortuinRead more
Okay boys, this dish is simple and easy enough to prepare. This gives us girls the night off – time to take a nice deep bubble bath and hello, no headache! Ingredients The vegetables 6 celery stalks, roughly chopped 4 peeled carrots, roughly chopped 1 large head of garlic 2 onions, peeled and thickly sliced 4 large potatoes, washed and cut into thick rounds 1 teaspoon dried oregano 1Read more