Recipes

Taste bud explosions using our edible oil

Chilli and garlic king prawns in a pan with fresh parsley and lemon, cooked in Wilson's Chilli & Garlic Infused Oil

Chilli & Garlic Prawns

King prawns in Wilson’s Chilli & Garlic Infused Oil with smoked paprika, parsley and lemon. One pan, ten minutes. Get the bread ready before you start.

Roasted Tomato Soup

Rich roasted tomatoes, slow-cooked vegetables and a swirl of Wilson’s Foods Basil Oil to finish. This is the soup for a cold May Friday.

A beautiful Mother's Day lunch spread featuring peri-peri chicken livers, roast chicken, griddled vegetable tabbouleh, treacle tart and lime cocktails made with Wilson's Foods oils

A Mother’s Day Lunch Recipes

Five courses, one brilliant Sunday — a full Mother’s Day menu from starter to cocktails. Here’s everything you need to pull it off.

Creamy braai potato salad with crispy bacon and spring onions drizzled with Wilson's Foods White Truffle Oil

Braai Potato Salad with White Truffle Oil

Creamy braai potato salad finished with a drizzle of Wilson’s Foods White Truffle Oil — the side dish that quietly steals the show every time.

Bulletproof Coffee

Strong coffee, grass-fed butter and Wilson’s Foods Coconut Oil blended into something creamy, frothy and genuinely filling. This is your morning upgrade.

Vegan Garlic Bread

Proper vegan garlic bread in 15 minutes — made with Wilson’s Foods Garlic Flavoured Oil and a dash of Peri-Peri Oil if you’re feeling brave.

Cheesy onion soup with bubbling Gruyère croutons drizzled with Wilson's Foods Extra Virgin Olive Oil

Cheesy Onion Soup with Crispy Cheese Croutons

Sweet slow-cooked onions, rich stock and bubbling cheese croutons — this cheesy onion soup is the kind of thing you make once and then crave every autumn after that.

Whole butterflied snoek on a foil-lined braai grid being basted with paprika garlic butter and The Oil People Garlic Flavoured Oil

Snoek with Paprika Garlic Butter

Whole butterflied snoek basted over the coals with smoky paprika, garlic butter and The Oil People’s Garlic Flavoured Oil — this is snoek season done properly.

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 grilled rack of lamb with tomato fondue and sundried tomatoes

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.

Romantic Valentine's cocktails with fresh lime, strawberries, and mint garnish on an elegant bar setu

Cocktails with Lime Juice

Valentine’s Day is just around the corner, and we’ve put together our favourite lime-based cocktails that are effortlessly elegant and refreshingly romantic. From classic margaritas to passion fruit mojitos, each one features Wilson’s Lime Juice for perfect, consistent citrus flavour every time.

Pad Thai with Coconut Flavoured oil

We’ve been making Pad Thai for years, and the secret to getting that authentic street-food flavour? Wilson’s Coconut Flavoured Oil. This recipe brings Bangkok to your kitchen in just 20 minutes with the perfect balance of sweet, salty, sour, and that subtle coconut undertone.