At Wilson’s Foods, we’re incredibly blessed to work with remarkable women who come from all walks of life and face various challenges with unwavering strength and resilience. Each of our female employees has fought their own battles, both physically and mentally, yet you would never know it from their positive demeanours.
Our company ethos, instilled by our leaders, is to love and respect everyone equally, recognizing that we never truly know what others are going through. Being part of a company that values and celebrates each employee is a rare and wonderful experience.
This Women’s Month, we are thrilled to spotlight our newest Director, Marcelle Curtis. With over 26 years in Marketing and 17 years in Sales, Marcelle’s wealth of knowledge and experience is truly inspiring. We often joke that whenever Marcelle visits customers, we are in for a busy time because she always returns with a slew of new orders.
We asked our staff to describe Marcelle, and the responses were overwhelmingly positive: “Ambitious,” “Compassionate,” “Kind-hearted,” and “Inspirational.” Marcelle is known for her drive, her ability to turn every challenge into an opportunity, and her unwavering support for her team. She is a dreamer who sets big goals and makes them happen, never letting the words “can’t” or “impossible” stand in her way.
Since stepping into her Director role on 1st March 2020, Marcelle has been instrumental in transforming our company, even amidst the challenges posed by COVID-19. Her relentless pursuit of excellence and her ability to turn dreams into reality have been a guiding light for all of us.
Marcelle, we are incredibly proud to have you as our #bosslady. Thank you for inspiring us daily and for showing us that we too can dream big and achieve those dreams. Your leadership and dedication make us proud every day.
Happy Women’s Month to all the incredible women at Wilson’s Foods and beyond! Let’s continue to celebrate and support each other in all our endeavours.
Cape Malay samoosas
If you grew up in Cape Town, samoosas are probably tied to specific memories — Friday nights, family gatherings, the smell of spiced mince frying in the kitchen. They’re small triangular parcels of pastry filled with curried beef or vegetables, fried until golden and crispy, and eaten straight out of the fryer if you can handle the heat.
Lamb Neck Potjie
There are faster ways to cook lamb. But none of them end with a potjie this good. Slow-braised over coals with Wilson’s Rosemary Oil, this lamb neck potjie is the one worth making this weekend.
Tinned Sardine Puttanesca
Quick tinned sardine puttanesca with black olives, capers, and chilli. Bold, punchy pasta made from pantry staples in 15 minutes. Recipe inside.
Slow Roast Rack of Lamb
Rack of lamb is one of those cuts that rewards slow cooking and bold spicing. This recipe roasts it in the oven until the fat renders down and crisps up, then serves it over a tomato fondue that’s somewhere between a sauce and a jam.
Three Flavour Focaccia
This three flavour focaccia gives you options: balsamic onion, tomato and basil, and three cheese with rosemary. Golden, dimpled, and soaked with olive oil, this Italian bread is forgiving to make and perfect for sharing — or keeping all to yourself.
4 Brilliant Jacket Potato Fillings
Elevate your jacket potato with four delicious fillings — from tuna mayo twist to caramelised red onion & bacon — each made even better with Wilson’s Extra Virgin Olive Oil.