Autumn Pedi Lamb Feast

March 27th, 2018

13 May – Autumn Pedi Lamb Feast

Building on the success of the last Pedi event at Wickedfood Earth Country Cooking School, the cooking school plans once again to showcase that veld-raised Pedi lamb and mutton have more flavour than most lamb from the famed Karoo meat. The cooking school chef will be using unique cooking methods and seasonal produce to create a memorable event autumn feast. At Wickedfood Earthwe run a small breeding herd of  indigenous Pedi sheep. The Pedi sheep breed occurred originally  south of the Soutpansberg and are typical of indigenous sheep found throughout southern Africa. It is an easy sheep to farm with and produces a good quality meat as well as a distinctive hair hide.

Menu

The feast will have strong Middle Eastern undertones.  Apart from the meal, Mike will present an insightful talk about ethically-raised indigenous veld-raised meat in general as well as why Pedi sheep meat is superior, and the secrets on how we at Wickedfood Earth Farm country cooking school get the best out of cooking with it. All recipes used are authentic, handed down to Cilla from her grandmother, a Lebanese emergent.

 

First course – mezze

  • Hummus – chickpeas, with tahini made from sesame seed, organically grown on the farm;
  • Baba ghanoush – aubergine and tahini dip.
  • Kibbe  – Lebanon’s national dish, a raw, spiced mutton similar to tartare;
  • Sheep’s head terrine – slow roasted sheep’s head, stripped from the bone, seasoned and pressed to a chunky terrine, served with sweet pickled watermelon;
  • Sheep salami – showcasing the clean flavour of slow aged quality veld raised lamb;
  • Labneh – Farm made soft yoghurt cheese;
  • Pita bread – Freshly baked.

Two tone watermelon granita

Second Course  – Roast lamb platter

  • Lamb shoulder – oven roasted;
  • Leg of lamb – de-boned, fire roasted;
  • Mutton ribs – hot smoked then grilled over wood coals;
  • Mutton sausage – Farm made, with sosatie seasoning, served with maize couscous;
  • Bean stew – with farm grown fresh beans and heirloom tomato sauce;
  • Watermelon salad – with mint, feta and pomegranate vinegar;
  • Side sauces
    • Oregano and parsley salsa;
    • Tahini and yoghurt sauce.

Dessert

  • Baklava – layers of filo pastry and local farm butter, farm grown dried apricots, locally grown pecan nuts, and real farm clotted cream.

 

WhereWickedfood Earth Farm, Hekpoort, ±70km from Fourways;

When – Sunday 13 May at 12:00;

To bookcontact Cilla – 076 236-2345 or cilla@wickedfood.co.za

PriceR350pp booking essential, limited space.

 

 

Wickedfood Earth Farm is proud to be a member of Slow Food Chefs’ Alliance, South Africa. The Alliance is an international network of chefs who are committed to promoting the Presidia products, the Ark of Taste and small-scale, locally produced “good, clean and fair” foods, safeguarding agricultural biodiversity at risk of extinction and giving visibility and the proper value to their supplying producers. www.slowfoodfoundation.com/alliance.

 

 

 

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 16 (terms and conditions apply). For your own protection, access to the property is only granted to those people with bookings.  Space for these special exclusive lunch events, at Wickedfood Earth Country Cooking School, is limited to a maximum of 40, so book early to avoid disappointment. Guests will have a choice of sitting at our magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (or with enough lead-in time, you can book the venue for an exclusive event).

Roast Suckling Pig Lunch

March 27th, 2018

17 June – Roast Suckling Pig Lunch

In celebration of Wickedfood Earth Farm’s new Kolbroek breeding programme and this Slow Food Ark of Taste product, Wickedfood Earth Country Cooking School will be hosting a lunch bridging together 2 generations of our breeding programme. This 4-course meal, prepared by the cooking school, will include a selection of cured meats from the last of our slaughtered older sows, to wood roasted suckling pig, accompanied by farm grown winter crops including blue sweet potato and Flat White Boer Pumpkin, also a Slow Food Ark of Taste product.

Wickedfood Earth Farm is in the process of resurrecting its free-range pig breeding programme. We have kept 4 of our best breeding sows that we think represent the Kolbroek  Slow Food Ark of Taste breed, from our previous programme. We are hoping to impregnate 2 sows now, and 2 sows in July for the Xmas demand for suckling pig. At this stage we are going to stay small, selling off all the young boars as suckling pig at around 12kg (±3 months), growing half the sows for ±6 months for fresh meat and the remainder for ±12-18 months for curing (and if good enough, for breeding).

Since 2012 we have bred over 300 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. Click here for more on our pig project.

Menu:

Starters– a selection of mezzes made from farm grown vegetables, and homemade bread;

First course – charcuterie, including farm made pâtés and terrines, salami and coppa made form veld-raised pork from Wickedfood Earth Farm, and hot smoked country ham with a delicious home-made mayonnaise sauce;

Main course – slow wood roasted suckling pig accompanied by a good selection of locally grown winter vegetables including a tasting of our first blue sweet potatoes and Flat White Boer Pumpkin;

Dessert – Hearty baked winter pudding, including the past season’s preserved fruit with local double cream.

All the produce for this event will  showcase the fantastic flavour of Wickedfood Earth Country Cooking School’s locally, organically grown fruit, farm made preserves and veld raised meat.

Wickedfood Earth Farm is proud to be a member of Slow Food Chefs’ Alliance, South Africa. The Alliance is an international network of chefs who are committed to promoting small-scale, locally produced “good, clean and fair” foods, safeguarding agricultural biodiversity at risk of extinction and giving visibility and the proper value to their supplying producers. www.slowfoodfoundation.com/alliance.

WhereWickedfood Earth Farm Country Cooking School, Hekpoort, ±70km from Fourways;

WhenSunday 17 June from 12:00;

To bookcontact Cilla – 076 236-2345 or cilla@wickedfood.co.za

CostR350pp, booking essential, limited space. Please note we are not licensed so you are welcome to bring your own drinks and ice.

Space for the Wickedfood Earth Country Cooking School Suckling pig lunch is limited to a maximum of 30, so book early to avoid disappointment. Guests will have a choice of sitting at the Cooking School’s magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (with enough lead-in time, we can re-create this event for your exclusive group). Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply).

All those attending will also be eligible to purchase a special meat box, at reduced rates, representing a cross section of our product.

Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply). For your own protection, access to the property is only granted to those people with bookings.

Veld-raised Beef Lunch

March 26th, 2018

8 July – Veld-raised Beef Lunch

At Wickedfood Earth Farm we run a small herd of Dexter cattle, which we slaughter, and process in-house to ensure that we have complete trace-ability of all our meat. All the cattle that we use are veld-raised, and completely free-range, using no routine antibiotics and growth hormones or stimulants. Our animals take on average, twice as long to reach maturity as factory-farmed animals. This means that the muscles of the animals get to work, which ensures added flavour.

The Wickedfood Earth Country Cooking School team will  showcase real nose-to-tail eating through some very different beef preparation, cooking and presentation techniques, using some of the lesser used cuts. The Cooking School team will prepare a 4-course meal to remember, that you’ll very seldom have the opportunity to sample, combining South African braai techniques, with long slow BBQ smoking, slow roasting and braising – a truly once off beef event.

Menu:

First course – a selection of mezzes made from charcuterie, including farm made beef pâté, Beef tartare, and salt and red wine cured beef top round made form veld-raised beef from Wickedfood Earth Farm, to farm grown vegetables, and homemade bread;

Second course – meat platter of Beef cheeks slow smoked, with pickles, Beef rib slow roasted, finished on the braai, with our farm made peach BBQ glaze, and Beef pie of slow cooked beef ragout, and yellow peach pickle on the side;

Main course – Salt cured beef silverside slow poached, served with a medley of seasonal organic vegetables in the beef poaching liquor;

Dessert – Hearty baked winter pudding, including the past season’s preserved fruit with local double cream.

Wickedfood Earth Farm & Country Cooking School is proud to be a member of Slow Food Chefs’ Alliance, South Africa. The Alliance is an international network of chefs who are committed to promoting small-scale, locally produced “good, clean and fair” foods, safeguarding agricultural biodiversity at risk of extinction and giving visibility and the proper value to their supplying producers.

WhereWickedfood Earth Farm Country Cooking School, Hekpoort, ±60km from Fourways and Pretoria;

WhenSunday 8 July from 12:00;

To bookcontact Cilla – 076 236-2345 or cilla@wickedfood.co.za

CostR350pp, booking essential, limited space. Please note we are not licensed so you are welcome to bring your own drinks and ice.

Space for the Wickedfood Earth Country Cooking School Lunches are limited to a maximum of 30, so book early to avoid disappointment. Guests will have a choice of sitting at the Cooking School’s magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (with enough lead-in time, we can re-create this event for your exclusive group). Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply).

All those attending will also be eligible to purchase a special meat box, at reduced rates, representing a cross section of our product.

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.

 

Special Lunch Events

March 26th, 2018

Apart from our regular Mezze country lunchesWickedfood Earth Country Cooking School also hosts a number of exclusive Sunday lunches to showcase the flavourful antibiotic and growth hormone-free veld-raised meat we produce on the farm. Next events:

12 AugustVenison Tasting Menu

A Venison 20 dish, 4-course feast, showcase the best of venison, traditional South African recipes given a facelift, from our farm made air dried carpaccio, pâtés and terrines, to suculent 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…

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 16 (terms and conditions apply).

For your own protection, access to the property is only granted to those people with bookings.  Space for these special exclusive lunch events, at Wickedfood Earth Country Cooking School, is limited to a maximum of 40, so book early to avoid disappointment. Guests will have a choice of sitting at our magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (or with enough lead-in time, you can book the venue for an exclusive event).

 

Past events

29 April – Veld-raised Beef Lunch

At Wickedfood Earth Farm we have taken our old original bull in for slaughter, hung and butchered him – a dignified death to a long serving member of the farm. Wickedfood Earth Country Cooking School will pay respect to his life by showcasing what can be done with mature beef through very different beef preparation, cooking and presentation techniques, a 4-course meal to remember, that you’ll very seldom have the opportunity to sample – a truly once-off beef event. (R350pp) More…

13 May – Autumn Pedi Lamb Feast

Building on the success of out last Pedi event, we plan once again to showcase that veld-raised Pedi lamb and mutton has more flavour than most Lamb from the famed Karoo meat. Once again we will be using unique cooking methods and seasonal produce to create a memorable event. (R350pp) More…

17 June – Roast Suckling Pig Lunch

In celebration of our new Kolbroek breeding programme and this Slow Food Ark of Taste product, we will be hosting a lunch bridging together 2 generations of our breeding programme. This 4-course meal will include a selection of cured meats from the last of our slaughtered older sows, to wood-roasted suckling pig, accompanied by farm grown winter crops including blue sweet potato and Flat White Boer Pumpkin, also a Slow Food Ark of Taste product. (R350pp) More…

8 July – Veld Raised Beef Lunch

All our beef is veld-raised on the farm, slaughtered, hung and butchered locally. At  the Country Cooking School we showcase true nose to tail eating, through some very different beef preparation, cooking and presentation techniques, a 4-course meal to remember, that you’ll very seldom have the opportunity to sample – a truly once off beef event. (R350pp). More…

 

Salone/Terra Madre overview 2010

March 20th, 2018

38 Delegates from south Africa made up as follows:

  • 12 from Gauteng (3 from NGO’s)
  • 10 from Cape Town/Stellenbosch (3 from NGO’s)
  • 8 from KZN (6 from Dbn town counsel)
  • 4 from Garden route
  • New Slow Food in Graaf Reinett

What was on offer at Terra Madre

3 halls of food products  – over 1,000, of which just under 200 were not Italian.

112 taste workshops costing between 16 & 65

14 theater of taste  – one presentation from Africa

23 conferences and lectures

24 dinner dates

and a lot more behind the scenes.

My impressions

  • I attended 6 taste workshops, concentrating mainly on pork and meat cured products:
    • Basque Cured Pork – a small family operation starting in 1992.  Pigs of free range, slaughtered @ 22 months at 135kg dressed weight.  They spend most of the time foraging, therefore moving and finding their own food, supplemented with a bit of nuts, corn and broad beans, as well as organic soy beans. the company makes a variety of cured dried sausages and hams.  We were fortunate enough to taste and eight year old ham.
    • Also tasted very interesting and different polenta’s made from  chickpeas and a variety of other legumes.
  • 6 conferences – Interesting and sometimes very heated controversial debate.  Sitting through many of them both confused me as to my road forward, but the same time helped me to better visualize the path I am traveling.  There are a few of the interesting facts and thoughts I picked up along the way :
    • Less meat, Better meat
      • 50% of all antibiotics produced in the USA are used in the meat industry.
      • European organic animal farmers produce more CO2 emissions than conventional factory farming, and many of these large scale organic farmers have become no better than feedlots, especially with regard to poultry and pork.
      • Met the executive director of the American Grassfed Association, whose is happy to share her knowledge with interested south African parties who would like to set up a similar association.
      • The Portland Meat Collective, a network of Portland citizens who buy cost-effective meat directly from Oregon’s small ranchers. It is also an up-close-and-personal traveling butchery school. Once PMC procures that carcass, members can take part in master butchery and charcuterie classes on how they want their animal carved up, and they’ll learn what to do with all those specialty cuts.
      • A number of small independent abattoirs are being set up across America catering especially for small independent producers.  The very flexible, and diverse so may for instance store to cattle on Monday , pigs and Tuesday, chickens on Wednesday, etc.
      • Conventional meat grading systems do not apply to free range carcasses, and new grading systems are being considered by a number of first world countries.
    • 1 000 gardens in Africa
      • At times rather passionate and heated debate. Slow food Italy has appointed a young canyon, as director of the Africa program.
      • Main purposes – Create a community and family gardens to feed communities, and food security.
      • Food is a basic commodity to sustain life, yet agriculture and food preparation is no longer taught at school.
      • Agriculture should become part of the schools syllabus and encouraged as a pleasure not a punishment.
      • local foods should be preserved , together with recipes.
      • It is no sense creating gardens without creating an infrastructure  – local markets, abattoirs, marketing skills and adding value.
    • Food Policy: The Terra Madre Vision – Sala Gialla
      • Some of the most eminent alternative brains from around the world sat in at this conference.  It was interesting to listen to international concerns many of which are as important to the South African scenario.  These include:
      • Teaching entrepreneurship, give students experience is not information, or knowledge with understanding.
      • Present educational systems turn out corporate executives, not entrepreneurs.
      • You can only understand what you are a part of.
      • While government’s own electrical systems, farmers will be held to ransom.
      • There is  never enough for those who have nothing, but two much for those who have everything.
      • To continue as a species, human beings will need to learn to de-grow, consume less, especially with regard to material possessions;
      • Politicians and leaders needs to start giving value to silence.
  • And visited most of the market place stalls:
    • by the end of the five days, I never want to taste another salami, ham or cheese.  So what jems were in between?  In no particular order:
      • American micro breweries – Most started off as own consumption home brewers.  Magnetic collectible bottle caps;
      • Italian and Cyprus biltong (some from goats)
      • Acorn coffee
      • Austrian artisanal bread Baker and oven,
      • Wide variety of hams with some interesting packaging
      • Dutch ham and salamis from sheep;
      • Lardo – with different spices, note the price R250/kg
      • Salami with the fillet;
      • Goose confit, made from five to eight months old geese, Sous-vide @72°C for 10 hours.  Have a shelf life of approximately one year.
      • Swiss cheese balls – brilliant concept ;
      • French cheeses – worst product on the show;
      • Red celery – introduce from France in the 17th  century to the market gardens near to Turin.  Almond flavour.
      • Fish sauce – return of an age old Mediterranean practice;
      • Naugat – from France
      • Italian jams  – no sugar added, sweetened with an apple syrup.  Not boiled so as to keep the fruit structure, with added pektin