At Wickedfood Earth we publish regular newsletters to keep our clients informed of all the exciting developments regarding our food events, Sunday Lunches and Wickedfood Country Cooking School programme. Should you wish to subscribe to this newsletter, please fill out the form below.
Recent Newsletter Posts
Hi all, Although it does not feel like it, the Wickedfood Earth Country Cooking School food gardens are telling us that autumn is on its way. We are in full harvest with all our different beans, aubergines, tomatoes, potatoes, pumpkins, tomatillos, and pomegranates. It’s also now a race [more]
Hi all, Welcome to 2019, here’s wishing you a year of good healthy food with the Wickedfood Earth Cooking School team. We have some great cooking classes, food workshops and events planned for the year as well as some exciting plans for the future of Wickedfood Earth farm. Valentines [more]
Hi all, Well it's that time of year again, a little down time for most and the prospect of some delicious festive food hopefully with friends and family. Every year for the Christmas season, Wickedfood Earth Country Cooking School kitchens prepare a selection of festive artisanal cured and [more]
Hi all, Hard to believe that there are fewer than 2 months to go to the end of this year. As Wickedfood Earth Country Cooking School builds up for the Christmas season, the country cooking school team has 2 great lunches planned as well as a variety of delicious products available for sale, to [more]
Hi all, Wickedfood Earth Farm has become synonymous with top quality charcuterie, including our range of sausage, coppa, pancetta, bacon and ham. Every year, at the Country Cooking School, we offer hands-on charcuterie workshops, sharing the knowledge we have accumulated over the years. We [more]
Hi all This month we have 3 exciting weekend events on offer: Sunday 9 and 23 September - Mezze Country Lunch (book before Friday and receive a R100 voucher for our shop, see below); Sunday 16 September - our annual Food Garden Workshop. Spring is here: We are starting to [more]