Recipes
Taste bud explosions using our edible oil
Prawns in Garlic Oil
Quick, flavourful, and irresistibly aromatic — these prawns in garlic oil are a true classic. Made with Wilson’s Garlic-Infused Olive Oil for a rich, golden finish that takes minutes to prepare but tastes like you’ve cooked all day.
Snoek Fishcakes with Rosemary Oil Drizzle
A South African favourite, these snoek fishcakes are crisp, herby, and finished with a drizzle of Wilson’s Rosemary Oil. Perfect for lunch or light dinners.
Beef Shin Potjie with Fluffy Dumpling
This slow-cooked Beef Shin Potjie with fluffy dumplings is a South African classic. Rich, tender, and finished with Wilson’s Rosemary Flavoured Oil for bold herb flavour.
Biltong and Caprese Salad with Olive Oil Balsamic Dressing
A proudly South African take on a classic Italian salad — this Biltong and Caprese Salad with Olive Oil Balsamic Dressing is simple, fresh, and full of flavour.
Loadshedding Friendly Chicken & Spinach wrap
Loadshedding got you down? Don’t let the power outages ruin your dinner plans! This easy chicken and spinach wrap is
Spaghetti with Garlic and Extra Virgin Olive Oil
Ingredients Method: Bring a pot of salted water to the boil and add spaghetti. While the spaghetti is cooking make
Beef Wellington
Ingredients 1kg center-cut beef tenderloin, trimmed kosher salt Freshly ground black pepper Wilson’s Extra Virgin Olive Oil, for greasing 2
Turkish Kebabs with Tomato and Olive Salsa
Ingredients: 2 garlic cloves, crushed 4 tablespoons lemon juice 2 tablespoons Wilson’s Extra Virgin Olive Oil 1 dried red chili,
Jaffa Biscuits
Ingredients: Biscuits: 125g Wilson’s Butter Flavoured Oil 150g Sugar 1 Egg 1 teaspoon Vanilla Extract 210g Flour 1/2 teaspoon baking
Sticky Beef Stir Fry with Ginger and Soy
Ingredients: 350g Beef 300g Green Beans 1 x Yellow Green Pepper, sliced 15g Garlic 60g Ginger 2 tablespoons Wilson’s Garlic
Bunny Chow
Ingredients 500kgs chicken thighs or breast cut in bite-sized pieces 1/2 cup Wilson’s Peri-Peri Flavoured Oil 2 to 3 Curry
Vegetarian Baked Pasta
Ingredients: 250g Pasta 1 teaspoon Wilson’s Extra Virgin Olive Oil 1 tablespoon Wilson’s Butter Flavoured Oil 2 garlic cloves chopped
Salted Caramel Cookies
Ingredients: 150g Wilson’s Butter Flavoured Oil 160g soft light brown sugar 1 egg 1½ teaspoons vanilla extract 260g plain flour,
Leftover Boerewors Mac ‘n Cheese
Ingredients 500g elbow pasta 1/2 cup Wilson’s Butter Flavoured Oil 2 tablespoons of Wilson’s Extra Virgin Olive Oil 1/2 cup
Chicken Meat Ball Pasta
Ingredients 400g pack chicken sausages 500g pasta 2 green / red / yellow peppers, deseeded and cut into 1.5cm strips
Baked Aubergine Lasagna
Ingredients 4 medium aubergines or eggplants 200g cheese grated, mixed 300ml tomato juice (or chopped, or passata) 1 teaspoon Italian
Beetroot Pesto
Ingredients 2 medium sized beetroots 1/3 cup pine nuts or walnuts 5 cloves garlic 1 jalapeno (optional) 4 tablespoons parsley
Beetroot Soup
Ingredients 3-4 medium (apple-sized) beetroot (about 500-600g), grated coarsely, or chopped into small dice 500g ripe tomatoes, halved 1 clove
Spinach Pesto
Ingredients 2 cups baby spinach leaves 1/4 cup fresh basil leaves 1/4 cup fresh parsley 1/2 cup chopped walnuts or
Vietnamese Coleslaw
Ingredients 2 red chillies, finely sliced 4 tablespoons white wine vinegar 4 tablespoons Wilson’s Extra Virgin Olive Oil ½ tablespoon