Wickedfood Earth Country Cooking School Food Experience

1 to 2 night and 2 Foods of the World workshops on one day

From R1 990pp – minimum 2 people including 2 hands-on cooking workshops, all meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

Spend a relaxing one to two nights together with a full day of pure food indulgence at our working organic farm, Wickedfood Earth Country Cooking School. We’ll teach you to cook food from one of our in-depth cuisine driven Foods of the World experiences. Together, in 2 hands-on master-class workshops, we will explore one of the different cooking styles from around the world, from Thai Street Market Food, to the fresh healthy flavours of the Vietnamese kitchen; Chinese dim sum; tagines, couscous and spices of North Africa; Food of Lebanon; Indian curries; Italian pasta making and beyond; the secrets of classic French food; the flavours of Mexico; or any other world cuisine.

Our cooking style at Wickedfood Earth Country Cooking School has its roots in Africa, with multi-ethnic world influences, showcasing the cultural cuisines of the various immigrants who settled and cooked in the area over the last 400-odd years. For the past 30 years Mike has been sharing his food passion with visitors from around the world. As an award-winning photo journalist, renowned cook and food anthropologist he has travelled extensively to explore food influences and cooking styles of different cultures. He has received many accolades over the years including Slow Food’s Food Heroes award for “development of rare breeds and education on sustainable food and farming.” In 2018 he was invited to become a member of Slow Food Chefs’ Alliance, South Africa. In these series of workshops, Mike shares these experiences with you, as well as giving you his in-depth philosophy to humane sustainable food practises. All cooking classes and food workshops are hands-on in our custom-built teaching kitchen.

Programmes on offer

Click on the programme for a more detailed drop-down of what is offered 

Thai Street Market food

From R1 990pp (a minimum of 2 people including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

Thai food has taken the world by storm, with its hot, sweet, sour, salty flavours. The Wickedfood Earth team has spent collectively over two years in South East Asia, visiting the major cooking schools throughout Thailand, as well as spending numerous hours with street food vendors, learning the secrets of this intriguing cuisine. During this time, in 2 hands-on cooking workshops, we will explore these mouth-watering flavours, from a selection of street snacks and dipping sauces to coconut-based soups spicy curries, noodles and rice dishes, vibrant salads and classic desserts.

Fresh healthy flavours of the Vietnamese kitchen

From R1 990pp (a minimum of 2 people including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

Vietnam has one of the richest and most varied cuisines in the world. With its great diversity of climate and terrain, it produces almost anything which can be eaten. Vietnam’s culinary traditions are relatively different from its neighbours. Being on the crossroads between north and southern Asia, it has a diversity of flavours. The Mekong river is a lifeline into the interior and through the river culinary traditions have spread. Through colonization mainly by the French, a cooking style has developed that is impressive and distinctive. In 2 hands-on cooking workshops for the day, we will explore these mouth-watering flavours, from Bánh mì (the classic streetfood sub), fresh spring rolls and vibrant herby salads, to the national dish Pho, stir-fries and exciting stews, and classic French-inspired desserts. 

Food of Lebanon

From R2 290pp (a minimum of 2 people) including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

Among the many immigrants to South Africa, the Lebanese community became an important pillar to our national diversity, adding a delicious component to our rainbow cuisine. Although many of the dishes may not be commonplace on the dinner table, most of us are aware of pita bread, hummus and kafta kebabs. Lamb and goat are the cornerstones of Middle Eastern cuisine. For this 1 day, 2 sessions Middle Eastern cooking class, we will use the ancient cooking techniques of Lebanon to showcase the fantastic flavour of Wickedfood Earth farmed indigenous veld-raised Pedi sheep, descendants of the fat-tailed sheep of the region. During the class, Mike will share his knowledge of farming with ethically raised indigenous veld-raised Pedi sheep, why their meat is superior, and the secrets on how we at Wickedfood Earth Farm get the best out of cooking with it. All recipes used are authentic, handed down to Cilla from her Grandmother, A Lebanese emergent. Dishes covered in the workshop will include a range of classic mezze dips for lunch – making pita breads, hummus, Baba ghanoush, Labneh; Fattoush; Spinach pies; Cabbage rolls; and more complex dinner feast – kafta kebabs, grilled lamb or chicken, M’judra byda; Lebanon’s national dish Kibbi Naye; Shish barak and Baklava, to name a few possibilities. True country cooking at its very best.

Chinese dim sum and other exotic delicacies

From R2 290pp (a minimum of 2 people) including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

Chinese food is most probably the first Asian food to be introduced to the West. Food in China has always played a major role in the country’s health, and in the Imperial palace head chefs were often referred to as doctors of food. Still today an integral part of the meal preparation is in its balance. Chinese cooking tries to reach a balance between taste, sweet and sour, hot and cold, and plain and spicy. The wok is cardinal to the Chinese kitchen and used for both stir-frying and deep-frying. Chinese cuisine is undoubtedly one of the great cuisines of the world. Much of Chinese cooking is based upon the use of the freshest of ingredients.

Dim sum is a favourite Chinese stack especially popular in Canton in the mid-morning or early afternoon, and always served with Chinese tea. Dim sum usually starts off with a salty snack such as meat buns and spring rolls followed by sweet snacks such as water chestnut cake or custards. In this 2-session workshop, we will spend the first session on making a selection of dim sum for lunch. In the second session, we will concentrate on wok and clay pot cooking, to prepare a true Chinese banquet.

Tagines, Couscous and the North African pantry

From R2 290pp (a minimum of 2 people) including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

North Africa in culinary terms is Morocco, Algeria and Tunisia. The region has its own rich distinctive cuisine, different from the rest of the Muslim world, with a blend of Arabic and Berber flavours. It is most probably one of the oldest preserved cuisines of the Mediterranean world, with still today very few outside influences. Couscous is no doubt the single most important contribution that North Africa has made to world cuisine. Arab traders brought chickpeas, pumpkins and other grains, as well as more elaborate vegetables and meat stews. Today the more elaborate of couscous dishes contain chicken and lamb with up to 7 vegetables and spices, nuts and raisins. Tagines are also typically North African, a mix of sweet/sour tastes, combining a wide range of fruits, vegetables and meat. The crowning glory of North African cuisine is no doubt its flaky pastries. In this 2 session cooking class, we will give you an in-depth tasting of this delicious cuisine.

Balancing spices for Indian curries and banquet feasts

From R2 290pp (a minimum of 2 people including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

Curries are a staple and making a curry is complex – the balance between meat and vegetable seasonings and liquid must be just right. Dry spices create the aromatic garam masala, which provides the basic flavour, from 6 to up to 20 spices. In this 2 session cooking class, we explore how to blend spices for different curries. We then go on to prepare a selection of classic Indian street snacks for an alfresco lunch, before tackling more elaborate preparations from complex meat and vegetable curries, to Dahl, biryani, Rotis and more, for a true Indian feast.

Pasta making

From R1 990pp (a minimum of 2 people) including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

When we think of Italian food, we think of pasta. In these two cooking classes, we share the skills of making a variety of pasta from scratch, and how to fill and sauce them. From Bolognaise to Gorgonzola cream sauce, lasagne to cheese and ham ravioli, and cappelletti to Salad Florentine, we cover them all and a lot more, even pasta dessert. Walk away with an in-depth knowledge of pasta making.

Italian beyond pasta

From R2 290pp (a minimum of 2 people) including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

There is a lot more to Italian cuisine than just pasta. The first thing to know about Italian cooking is that as such, it actually does not exist. The cooking of Italy is really the cooking of its regions and the best cooking is found at home using the freshest of ingredients, as Mike learned while visiting rural villages and cooking in farmhouse settings. This is the cooking we enjoy sharing at Wickedfood Earth Country Cooking School. Over the 2-session workshop, we develop a delicious selection of anti-pasta for lunch from a selection of crostini toppings to frittata, fresh salads, Salumi, Recce and cooked seasonal vegetables. For dinner we create a true 4-course seasonal Italian banquet of hearty soup or another starter, a light pasta, a main course of lamb, beef or chicken, and an elaborate dessert – maybe tiramisu, panacotta, or semi-fredo;

The secrets of classic French food

From R2 290pp (dependent on the meat choice on the menu, a minimum of 2 people) including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

French cuisine is one of the 5 classic cuisines of the world, and although often regarded as stemming from other European cuisines, especially Italian, has carved a niche, with its fundamentals of presentation, quality ingredients and sauces. True French cuisine takes the diner directly from the countryside to the table, as we do at Wickedfood Earth Country Cooking School. There is a sharp contrast between the north and south France, foods of the north being richer, cream-based, while in the south it is olive oil-based, and more reliant on freshness. The French love their meat – think steak Frites, chateaubriand and tournedos to salt marsh lambs of Normandy, duck a l’orange or coq au vin. France is often referred to as one large garden. Having spent time cooking in the French countryside, Mike has become a big fan of this style of cooking. In this 2 session cooking class he shares many of the secrets learned, from the perfect quiche with garden fresh Salade Lyonnaise, pâté, terrines and farm made charcuterie for lunch, to an opulent 4-coures dinner of classic French dishes such as cheese soufflé, French onion soup, duck a l’orange, coq au vin, boned shoulder of lamb, potato gratin and crème caramel, fruit tarts and crêpe Suzette.

Flavours of Mexico

From R2 490pp (a minimum of 2 people) including 2 hands-on cooking workshops, meals as indicated, and accommodation for up to 2 nights (based on 2 people sharing a room, R500 single supplement).

Mexican cuisine is one of the 5 truly distinctive world cuisines. It has much more than just tacos, tamales, nachos and searing salsas – exquisite molés, salads, soups and complex meat dishes. It is a combination of old and new world, Spanish traditions and little-known new world ingredients, with chilli usually close at hand. It is the new foods from Mexico and South America that has a lasting impression on the rest of the world – corn, beans, peanuts, potatoes, squashes, pumpkins, tomatoes, pineapples, guavas, papayas and avocado pears, and most importantly peppers, chillies, chocolate and vanilla. Corn has always been central to the cuisine with the tortilla as its centerpiece – the bread, plate and spoon all wrapped into one. Mexican cuisine is rich and sophisticated from delicious chicken dishes with chilli chocolate sauces, to sauces flavoured with bright green chillies, and oranges. It is a bold cuisine that keeps the taste buds guessing and certainly a cuisine that once discovered is hard to resist. In the first workshop we will make different flavoured fresh corn and flour tortillas, with a selection of zingy fillings and salsas for lunch. In the afternoon we will concentrate on more complex dishes for dinner – dishes such as tortilla soup, true Caesar’s salad, poblano molé sauce with chicken, lamb in a chilli sauce, a selection of vegetable, bean and rice dishes, and of course dessert.

 

Other Experiences

South African, Cajun, Portuguese, Spanish, Greek or Turkish, we can tailor-make an experience especially for you. For further information on any of the food experiences we offer, as well as costings, please contact our offices – Cilla@wickedfood.co.za

The programme

We are flexible on how we run these workshops and cooking classes and can tailor make a programme to fit your groups needs. From experience however we know that the programme below is well balanced, giving enough time in both the kitchen, as well as to relax, enjoy the farm life and of course delicious food.

We suggest the following:

First night – optional check in late afternoon, early evening. Enjoy dinner at one of the local restaurants (or we can do a special 3-course dinner at R250pp).

Day 1 – hearty farm breakfast (or arrive at ±8:30 – 9am – check in – tea, coffee and snacks);

  • ±10am – run through the menu and start the first cooking workshop – prep for lunch/dinner;
  • ±1:30pm – Break for light lunch and siesta;
  • ±3:30pm – second workshop – final prep and cooking for gourmet dinner.
  • ±7pm – Dinner and overnight

Day 2

  • ±9am – hearty farm breakfast and then depart.

Once you’ve decided on a theme, let Cilla know and we’ll work out a more detailed programme. Please also let us know up front if you have any food allergies or dislikes.

Please note we are not licenced and you are welcome to bring your own drinks, including soft drinks. We supply glasses, ice, drinking water, teas and coffees.

Booking

Cilla 076 236-2345 cilla@wickedfood.co.za

Terms

By booking it is understood that these Terms and Conditions are understood and accepted by all participants, and that the booking agent or organizer of the group has explained these Terms to all participants

  • Wickedfood Earth is a smoke free area, with one designated area for smoking.
  • Experiences content may change from time to time. We supply all ingredients, extensive notes and the use of an apron to wear while cooking (we sell retail aprons @ R180 per apron).
  • As these are hands-on classes, we suggest that participants come comfortably dressed, preferably in jeans/shorts and T-shirt, with flat gym shoes, as leather soles are inclined to slip.
  • For drinks, we supply water, teas and coffees. We are not licensed.
  • As these experiences are very popular we would suggest that clients book at their earliest convenience. To confirm bookings we require a 50% non-refundable deposit within 3 days of booking, with the balance paid not later than 14 days prior to the event (experiences will not be run, and we reserve the right to re-sell the date, if full fees are not received 14 days prior). Once bookings have been confirmed, no changes to the dates will be considered if these changes are made less than 14 days prior to the original date, and no refunds will be considered.
  • The object of the school is to teach cooking skills in a fun environment, and the emphasis is on hands-on cooking, having fun and socialising. To ensure that our instructors have control, we are unable to accommodate individuals who are rowdy and unruly as this inevitably leads to a breakdown of the event creating an unpleasant environment. We reserve the right to terminate the event prematurely should the group become too unruly and we will not consider any refunds. The booking agent or organizer of the group will be held liable for costs arising from damages caused to property and equipment due to negligence on the part of unruly students.
  • Although every precaution has been taken to ensure the safety of participants, their belongings and their vehicles, Wickedfood Earth Country Cooking School and its staff cannot be held responsible for any injuries or other mishaps that may occur while on the premises. By booking for an experience it is understood that these Terms and Conditions are understood, and accepted by all participants and that the booking agent or organizer of the group has explained these Terms and Conditions to all participants.