Wickedfood Earth Farm and Country Cooking School offers an exciting selection of sustainable farming workshops and food experiences from, Farm-to-fork Gourmet Dining Experiences to Charcuterie Workshops and fun interactive Foods-of-the-World cooking classes. Our teaching chef has traveled the world learning about various cuisines and has put together a delicious selection of menus and food workshops.
“Thank you for a top-class day. Thanks for sharing your knowledge with us. The lunch was fantastic. Keep up the good work.” – Don and Juliana regarding our Growing garlic for winter vegetable gardening
“We just wanted to thank you both for a wonderful day spent on your farm.
We found the workshop so well hosted, very informative and inspirational.
I feel confident that the processes we were introduced to will help us improve our efficiency on our farm. We can’t thank you enough for that amazing lunch and your hospitality. You have a lovely place and we really look forward to attending more of your events in the future.” – Barbara and Ben regarding our Free-range Pig Husbandry Workshop
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 2023:
(see also Charcuterie, and Food Experiences)
Saturday 18 March @9:30 – Free-range Pig Husbandry Workshop (R800pp) – We’ll be touching on aspect of farming free-range pigs from choosing the right pig for your environment to genetics, feed, pasture, health, fencing and marketing. We’ll also have a panel of experts on hand to share their knowledge on a number of topics. Since 2012 we have bred over 500 pigs in a totally free-range system. The programme was temporarily halted in 2016, when we just went down to a small nucleus breeding group for our own consumption and for training. In 2020 we revived the programme with a focus on developing a crossbreed free-range pig as well as preserving the indigenous Kolbroek pig. Click here to find out more.
- 25 March @ 9:30 – The basics of Thai food (R995pp) – in this hands-on Thai cooking workshop, we introduce you to the basic building blocks for cooking Thai food with confidence. Techniques covered include rolling spring rolls, making dipping sauces, a spicy soup, the perfect Thai curry, cooking rice, a vibrant salad and an easy Thai dessert. More….
Sunday 23 April @9:30 – Fresh flavours of the Vietnamese kitchen (R995pp) Vietnam has one of the richest and most varied cuisines in the world. Being on the crossroads between north and southern Asia, it has a diversity of flavours. 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 fresh spring rolls and vibrant herby salads, to stir-fries and exciting vegetarian stews, and a classic French-inspired dessert. More…
- May @ 9:30 Tortillas & Toppings – Flavours of Mexico (R995pp) . 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….
- 29 April to 1 May – In-depth 3-day charcuterie workshop R5 600pp. An introduction to the wonderful world of charcuterie. This hands-on 3 full day workshop, includes all ingredients and lunch on all days. In this charcuterie workshop we will introduce you to the basics of the three main arts of meat curing – pig butchery, whole muscle dry curing and aging; brining whole cuts for hams and hot smoking; and how to make 2 classic pork sausages and the basics of making salami.More….
For more information, or to book Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za 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 confirmed 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.
Past Events for 2023
February – Valentines Cooking Class and Gourmet Lunch (R1990pc) – Spend the day in the country at Wickedfood Earth Country Cooking School, with a special person in your life, enjoying scrumptious food and good company. The day will include a hands-on cooking workshop where the cooking school team will teach you the elements of preparing a delicious 4-course meal and accompaniments, as well as tips on plating the various courses, followed by a gourmet 4-course sit-down lunch. More….
February – Growing garlic for winter vegetable gardening (R990pp) – Join the Wickedfood Earth Farm & Country Cooking School team for a day workshop as they share the knowledge accumulated over the last 12 years while developing the food gardens along permaculture principles, and running a number of research projects on sustainability. They will take you through how to prepare the beds for sowing garlic, the best garlic and vegetables to grow for winter and when to plant. More….
March – Roast Suckling Pig Lunch (R350pp) – In celebration of Wickedfood Earth Farm’s new Pig breeding programme, Wickedfood Earth Country Cooking School will be hosting a unique banquet lunch. The highlight of the meal will be two wood roasted whole pigs. Over the last 2 years, we’ve been cross-breeding Indigenous Kolbroek pigs with Duroc and European Boar in an effort to breed the perfect free-range pig for South African conditions. Now for the first time we will be spitbraaing one of these crossbreeds, together with a kolbroek to compare flavour. More…..
Other events:
Lebanese bread baking and Mezze Food Experience workshop
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….
Fresh healthy flavours of the Vietnamese kitchen
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.