Wickedfood Earth Country Cooking School Food Experience

Half-day food workshop with lunch or dinner

From R750pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the class, making a total of 8).

Accommodation – R750pp, minimum 2 people for up to 2 nights, including breakfast, excluding workshop (based on 2 people sharing a room, R500 single room supplement).

Come join Wickedfood Earth Country Cooking School for a relaxing half-day of pure food indulgence at our working organic farm, or enjoy a half-day cooking workshop while staying for a relaxing few days on Wickedfood Earth Farm. We’ll teach you to cook:

  • Country farm seasonal food, where you will get an insight into the farm’s workings. This cooking workshop specializes in produce-driven seasonal food, using ingredients from our internationally recognised food gardens, orchards and veld-raised animals;
  • Alternatively, choose one of our in-depth cuisine driven Foods of the World experiences. Together, in this hands-on master-class workshop, 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 or more advance dishes for a spectacular Chinese banquet; North African spices, tagines, couscous and more; Food of Lebanon; Indian curries; Italian pasta-making or how to cook Italian country fare: the secrets of classic French food; the flavours of Mexico; or any other world cuisine.

At the end of the cooking class/workshop sit down and enjoy a 6 dish, 3-course menu that you prepared together.

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, part-time lecturer to student chefs and post graduate students, 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:

Country farm seasonal food

From R950pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

Includes free-range certified chickens, or other meat when available. You start off with our internationally recognised resident chef taking you for a tour of the food gardens, talking about growing and using different seasonal vegetables, followed by a discussion about agricultural biodiversity and factory versus sustainable farming. Then, from a basket of the freshest seasonal produce from the Wickedfood Earth farm gardens and surrounding small scale farms, our chef works together with you to develop a delicious 6-dish, 3 course menu from these ingredients, and cooks them. To end, you sit down and enjoy the food you have prepared together.

 

Thai Street Market food

From R750pp - a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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. In this hands-on cooking workshop, we explore 6 of these mouth-watering dishes, from street snacks and dipping sauces to soup, spicy curry, noodles or rice dish, vibrant salad and a classic Thai dessert.

Fresh healthy flavours of the Vietnamese kitchen

From R750pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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 this hands-on cooking workshop, we will explore these fresh 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 a classic French-inspired dessert. 

Food of Lebanon

From R950pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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 Hands-on  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 – hummus, Baba ghanoush, Labneh; Fattoush; 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 or a spectacular Chinese banquet

From R790pp (dim sum) to R990pp (Chinese banquet) – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients, and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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 tastes – 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 – we teach you the fine art of using a wok for home cooking. 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. We offer a choice of two menus:

  • Dim sum is a favourite Chinese stack especially popular in Canton in mid-morning or early afternoon and always served with Chinese tea. This workshop we explore how to make a few of these sweet and salty snacks, from meat buns, dumplings, and deep-fried spring rolls, to water chestnut cake and mini custard tarts. 
  • Alternatively, we will concentrate on wok and clay pot cooking, to prepare a true Chinese banquet from crispy roast pork with Chinese pancakes and succulent slow-cooked or sweet and sour chicken, to noodles or rice, stir-fried greens, pickles and colourful fresh desserts.

 

Tagines, Couscous and the North African pantry

From R850pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

North Africa in culinary terms is Morocco, Algeria and Tunisia. The region has its 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 R850pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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 R750pp — a minimum of 4 people. 1 hands-on cooking workshop, all ingredients and lunch (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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 country fare

From R850pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients, and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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 a 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, the main course of lamb, beef or chicken, and an elaborate dessert – maybe Tiramisu, Pannacotta, or Ssemi-Fredo;

The secrets of classic French food

From R950pp – a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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-course 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 – tortillas & toppings or an elaborate feast

From R790pp (tortillas and toppings) to R990pp (Elaborate Mexican feast) - a minimum of 4 people (2 people if staying over). 1 hands-on cooking workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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's a combination of the 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 centrepiece – 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.

  • Tortillas and toppings – a fun workshop learning new skills – making different flavoured fresh corn and flour tortillas, with a selection of zingy fillings and salsas.
  • Elaborate Mexican feast – we concentrate on more complex 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:

 

Arrive – ±9am or 3 pm for the evening workshop – tea, coffee and snacks);

  • ±10am or 3:30 pm – run through the menu and start the cooking workshop ;
  • ±1:30 pm or ±7pm – lunch or dinner.

Please note we are not licensed 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 a 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.