With the ongoing restrictions, while we can’t physically travel, we can non-the-less still experience the foods from around the world. Our teaching chef has traveled the world learning about various cuisines and has put together a delicious selection menus and food workshops.
We host a variety of scheduled food related workshops from teaching forgotten skills and seasonal cooking workshops, to cooking classes on foods from around the world, growing food, and a lot more. From time to time we also do Agri Mezze country lunches and the cooking school at Wickedfood Earth Farm hosts a number of exclusive 3 to 5 course Sunday lunches and Food Experience Workshops, to showcase the flavourful antibiotic and growth hormone-free veld-raised meat and seasonal vegetables that we produce on the farm.
Event Dates for scheduled events for 2021:
- The Balancing spices for Indian curries and banquet feasts – Saturday 20 March from 9:30 to ±3pm (only 4 spaces available – R850pp) – Curries are a staple to Indian food, 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 cooking class, we explore how to blend spices for different curries. We then go on to tackle 6 elaborate preparations including Kashmir chicken – a mild chicken curry combining spice nuts and yoghurt, Dahl – lentil stew popular throughout India, Aubergine in a yoghurt sauce, and how to make Naans – leavened tandoor bread, for a true Indian feast. More…..
- Garlic Growing Workshop (R795pp) – Saturday 27 March 2021. Join the Wickedfood Earth Farm & Country Cooking School team for a day workshop as they share the knowledge accumulated over the last 10 years while developing the Wickedfood Earth Farm food gardens along permaculture principles, and running a number of research projects on sustainability. We will take you through how to prepare the beds for sowing garlic, the best garlic to grow for winter and when to plant. You will also receive ± 100 garlic seeds of 2 of our best growing varieties to the value of over R150. And to finish with a delicious Wickedfood Lunch. More….
- Tortillas & Toppings – Flavours of Mexico (R795) – 17 April 2020. A fun Mexican cooking workshop learning new skills – making different flavoured fresh corn and flour tortillas, with a selection of zingy fillings and salsas. More….
For more information, or to book Contact Cilla on 076 236-2345 or email@example.com Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 12 (terms and conditions apply). For your own protection, access to the property is only granted to those people with bookings.
Wickedfood Earth Farm Country cooking School is pleased to announce that we have joined forces with Oryx Desert Salt as our official supplier of salt. We believe that this is a superior salt to most of the other salts available as it is totally natural – no additives, no anti-clumping agents, and no preservatives. It is unrefined and unprocessed. Dried by the hot African desert sun from an underground brine lake, it takes only 4 weeks for the salt to crystalise.
Learn how to make the perfect pitta bread and a selection of classic Lebanese mezze dishes, including hummus, baba ghanoush, labneh, fattoush, bean stew, and Lebanon’s national dish, Kibbi Naye. Then sit down and enjoy a scrumptious mezze lunch you have prepared together.
Flavours of Mexico – Tortillas & Toppings cooking workshop
A fun Mexican cooking class learning new skills – making different flavoured fresh corn and flour tortillas, and a selection of zingy fillings and salsas. More….
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. More….
We will concentrate on wok and clay pot cooking, to prepare a selection of more elaborate Chinese dishes, 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. More…
Building on the success of out last Pedi event, we once again showcased that veld-raised Pedi lamb and mutton has more flavour than most lamb from the famed Karoo meat. We used unique cooking methods and seasonal produce to create a memorable event. (R350pp). More….
In celebration of our new Kolbroek breeding programme, Wickedfood Earth Country Cooking School hosted a lunch bridging together 2 generations of our breeding programme. This 4-course meal included a selection of the cooking school’s farm cured meats, to wood roasted suckling pig, accompanied by farm grown winter crops including blue sweet potato and flat white boer pumpkin. More…
All beef from Wickedfood Earth Country Cooking School is veld-raised on the farm, slaughtered, hung and butchered locally. The Cooking School chefs showcased true nose to tail eating, through some very different beef preparation, cooking and presentation techniques. It was a 4-course meal to remember, that you would very seldom have had the opportunity to sample – a truly once-off beef event. (R350pp). More…
A Venison 4-course feast, showcasing the best of venison, using traditional South African recipes and giving them a facelift. Dishes include Wickedfood Earth’s farm made air dried carpaccio, pâtés and terrines, to succulent wood roasted leg of venison, and pan fried pancetta wrapped loin, served with farm-grown winter vegetables, and of course, a hearty winter pudding. More…
All activities held at Wickedfood Earth Farm are subject to our standard terms and conditions.