2017 programme

Wickedfood Earth Country Cooking School programme 2017

Country Cooking Classes - from foods of the world, how to use different cuts of meat, and seasonal local ingredients, to establishing your own food gardens, and kitchen confidence. To ensure that every student gets the maximum from our cooking classes, participation is limited to a maximum of 16 students, each 3 to 6 students have their own fully-equipped cooking station. More …

Food skills workshops - Not only will you learn specialist skills, but you also get to take home the fruits of your labour. Cooking courses range from basic butchering, sausage making and charcuterie, to bread baking, cheese making, preserving, and a lot more. As these are in-depth hands-on cooking classes, we limit participation to a maximum of 16 students. More …

A morning in the Kitchen – On selected Sundays and Public Holidays Wickedfood Earth Farm prepares from a 4-course banquet to tasting menus of up to 15-courses, with all the trimmings, using the very best local, seasonal ingredients. Each meal is built around a theme, be it a national cuisine or a seasonal ingredient. Spend an extra 3 hours, prior to the lunch, from ±9am, in the kitchen with Wickedfood Earth Farm staff, asking questions, tasting and participating, while our team prepares the meal – limited to a maximum of 6 for a real hands-on working kitchen experience. More …

Sunday 12th March South East Asia street food cooking workshop (R495pp) from 9:30am to ±2pm

Thai and Vietnamese food has taken the world by storm, with its hot, sweet, sour, salty flavours. The Wickedfood team has spent collectively over two years in South East Asia, visiting the major cooking schools throughout the country, as well as spending numerous hours with street food vendors, learning the secrets of this intriguing cuisine. In this hands-on workshop, we will teach you how to make a variety of easy dishes, for a casual dinner party including a selection of 3 street snacks and dipping sauces – spring rolls, fritters and sâtés, spicy chicken and noodle curry, a vegetarian green curry, salad and one of the all-time classic desserts. Included in the price is tea and coffee on arrival, extensive notes, the cooking class and lunch at the end of the workshop.

 

Sunday 2nd April Flavours of the Middle East cooking Workshop (R495pp) ) from 9:30am to ±2pm

Mezzes are the best known aspect of the Middle Eastern cuisine. A typical Middle-Eastern meal will consist of a number of mezzes, served together with flat bread. Two of our directors have Lebanese ancestry, and have grown up celebrating most occasions with a Lebanese banquet. This hands-on cooking workshop will explore a variety of classic Middle Eastern mezze dishes including – baba ghanoush, fattoush, hummous, kibbi naye (lamb, the Lebanese national dish), the secrets of making the perfect pita breads and baklava. Included in the price is tea and coffee on arrival, extensive notes, the cooking class and lunch at the end of the workshop.

 

Monday 17th AprilEaster Monday Country Lunch (R250pp or R450pp to spend the morning in the kitchen, followed by lunch). Lunch from 12:00pm to ±3pm

Wickedfood Earth is part of a group of Gauteng Pedi Sheep farmers who got together to form the Magalies Pedi Group with the objective “… to preserve and promote the Pedi sheep breed and ensure its survival for future generations as a viable commercial breed….” We are preparing a special a feast featuring the meat from this fantastic ethically produced, indigenous, veld-raised sheep breed as the centre piece. The 3-course meal will have a strong North African/Middle eastern flavour, with some interesting twists, and give you some of the secrets on how we at Wickedfood Earth Farm get the best out of cooking with it.

 

Monday 1st May 12-course Autumn tasting menu, the best of veld-raised beef  (R350pp or R550pp to spend the morning in the kitchen, followed by lunch). Lunch from 12:00pm to ±3pm

At Wickedfood Earth, we believe strongly in the concept of natural farming. We have made a conscious healthier lifestyle choice. When eating meat, we opt for free range. And for beef it means veld-raised, grass-fed and finished. We run a small herd of Dexter cattle, which we slaughter, and process in-house to ensure that we have complete traceability of our meat. We then Dry-age the carcasses in a controlled environment for up to 4 weeks. This further improves the flavour of meat, by allowing the natural enzymes in the meat to break down the tissue and concentrating the flavour. This 12-course meal will showcase real nose-to-tail eating, including hot and cold starters,  a selection of our in-house cured beef products, a bone broth consommé, grilled, roasted and braised beef with seasonal vegetables, and of course, farm made dessert.

 

Sunday 14th MayWhole Muscle Curing Workshop including how to break down a pig for charcuterie from 9:30am. (R990pp). More…

 

Sunday  4th June Introduction to sausage making Workshop from 9:30am. (R990pp). More…

 

 

Sunday 25th JuneWickedfood Mid-Winter Feast (R290pp or R490pp to spend the morning in the kitchen, followed by lunch). Lunch from 12:00pm to ±3pm

Christmas in June, Changing of the season, call it what you will, in true mid winter tradition Wickedfood Earth Farm will be celebrating mid winter with a 4-course feast. The banquet will showcase organically grown meat and produce from Wickedfood Earth Farm as well as surrounding farms in our beautiful valley. (There will also be vegetarian options if advised at least 7 days in advance.)

 

Sunday 2nd JulySalami and dried Sausage Workshop 9:30am. (R990pp)  More…

 

Sunday 13h AugustAdvanced salami and dried Sausage Workshop 9:30am. (R1 200pp) More…

 

For more information, or to book Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

Wickedfood Earth Country Cooking School runs evening, half-day, one-day, and week-end classes and food workshops. Every student gets to participate in the preparation of every dish, and sit down to enjoy the meal they have prepared at the end of the class. Classes are limited to a maximum of 32 students, each 8 students has his/her own fully-equipped kitchen station.

 

(Terms and conditions apply)

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