Wickedfood Earth Country Cooking School is located on a sustainable working farm, following organic farming philosophies, ±70km from Johannesburg and Pretoria. The Country Cooking School offers tailor-made cooking classes and food events for both individuals and groups and includes a functions venue. All cooking classes are hands-on, where every person gets to participate in the preparation of the food. Not only do you learn new skills in our cooking classes, they are also a lot of fun where you get to meet people with similar interests in a fun and safe environment.
Here is a sample of photographs of some of the groups we have hosted at Wickedfood Earth Country Cooking School in the past.
Spencer Stuart Johannesburg Fun day at Wickedfood Earth Country Cooking School
Our Country Cooking School welcomed Spencer Stuart Johannesburg for a fun end of year cooking class with seasonal vegetables, including dry-aged veld-raised beef sirloin. Divided into 2 teams, the dishes they made included a kettle-braaied roast beef, oven roasted chips and a cool cucumber soup.
Autumn Feast with Slow Food at Wickedfood Earth Country Cooking School
In April 2016, in conjunction with Slow Food Magalies Valley, Wickedfood Earth Country Cooking School hosted an Autumn Feast to showcase the 2015/16 season’s bounty grown in our beautiful valley. The meal was built around our flavourful antibiotic and growth hormone-free veld-raised pork that has become synonymous with Wickedfood Earth Farm.
Over the past 4 years Wickedfood Earth Farm have bred over 300 pigs in a totally free-range system. Although our research project has come to an end we keep a small nucleus breeding group for our own consumption, for training, and limited sales. Click here for more on our pig project.
The Menu for the day included:
- a selection of our own charcuterie, mezzes made from our own vegetables, and homemade bread;
- a spicy pork ragout on a bed of our first season of blue sweet potatoes;
- 2 cuts of slow roasted pork, slow roasted crispy pork belly and slow braised pork cheek, accompanied by a selection of locally grown autumn vegetables;
- a tasting platter of the past season’s preserved fruit with local double cream.
Amity Wealth Fun day at Wickedfood Earth Country Cooking School
Our Country Cooking School welcomed Amity Wealth for a fun team building cooking class with seasonal vegetables, including a selection of our peppers and chillies. Divided into 2 teams, the dishes they made included a spicy coconut and butternut soup, red pepper and tomato soup, a delicious chicken curry, and fruit crumble.
Bridle Shower Paleo function
Wickedfood Earth Country Cooking School welcomed a group of young ladies who wanted to spend the day with a special friend who is getting married shortly. We developed a special Paleo menu, a flour less quiche as a welcome snack, cold tomato soup, quick roast chickens, spicy Cauliflower Couscous, vegetables and Cream molds with fresh fruit, a truly delicious menu.
Laerskool Bakenkop end of year function
48 teachers form Laerskool Bakenkop enjoyed a day out in the country at Wickedfood Earth Country Cooking School. What a fun group of people. They were divided into 4 teams, each team coming up with a unique 6 dish menu from our mystery basket of seasonal vegetables and free-range chicken. The North African menu was definitely the stand-out menu for the day – Spicy Chilled yoghurt and cucumber soup; Chicken tagine with lemons and olives; Couscous; and North African carrot salad with coriander.
Joint Prosperity enjoying a fun team-building cooking class
Wickedfood Earth Country Cooking School recently hosted Joint Prosperity for a fun team-building cooking class day. 3 teams cooked up a storm from our mystery basket of seasonal vegetables and chicken. The winning dish had to be the cucumber yoghurt soup, a sure winner for the hot weather we are experiencing at the moment.
TOMRA SORTING Cooking up a storm
Wickedfood Earth Country Cooking School was proud to recently host TOMRA SORTING for a fun team-building cooking class day. It was TOMRA’S large diamond recovery machine that recently recovered the second largest gem quality diamond in history and the largest ever to be recovered through a modern processing facility.
Prue Leith Chefs’ Academy
At the beginning of September 2015, 31 aspiring young chefs and their instructors from Prue Leith Chefs’ Academy joined us at Wickedfood Earth Country Cooking School for a day of fun for our popular pork butchery workshop. We started off with a hands-on demonstration on how to break down a pig, and a discussion on the various cuts of meat and their uses/cooking methods. The group was divided into 3 teams, with each team getting a different cut and having to prepare a main course.
- The red team prepared a delicious BBQ deboned leg of pork, simply rubbed with salt, herbs and oil, served with stir-fried winter vegetables, proving that less is more when working with top quality meat;
- The tan team chose a very South African theme, pork kebabs, made from the shoulder, with pumpkin fritters and Jerusalem artichoke mash;
- The green team produced a deboned rolled loin of pork with crackling, confit green garlic, braised cabbage and sweet potato chips.
At the end of the cooking session everyone sat down to enjoy the the dishes they prepared for a relaxing lunch.
HTA School of Culinary Art
The day started off with a hands-on demonstration on how to break down a pork carcass, together with a discussion on the various cuts of meat and their uses/cooking methods. The group was divided into 4 teams, with each group having to:
- plate a starter from Wickedfood Earth’s cured meats and preserves; and
- plan and cook a main course, with a cut of pork (each group got a different cut), and 2 side dishes utilising seasonal ingredients.
At the end of the cooking session everyone sat down to enjoy the fruits of their creations for a relaxing lunch.
Valentines Day in the country – February 2015
A day spent in the country, with a special person, enjoying scrumptious food and good company. The day included a cooking demonstration (all ingredients sourced from the farm or surrounding area, and naturally grown). Included in the price was a gourmet 4-course sit-down lunch, the hands-on cooking demonstration and wine with the meal.
Alternative Metallurgical Solutions – February 2015
“Thanks so much to you and Mike for the day on Saturday. Everyone had loads of fun and learnt a lot in the process.” – Glenn Waldeck, Managing Director.
Sausage making workshop – March 2014
FNB Legal, mystery basket class – March 2014