At Wickedfood Earth we publish regular newsletters to keep our clients informed of all the exciting developments, at our weekly Community Country Food Market as well as the Wickedfood Country Cooking School. Should you wish to subscribe to this newsletter, please fill out the form below.
Recent Newsletter Posts
Hello fellow cook, Welcome to our first newsletter for 2017. We have some great food events planned for you this year. Wickedfood Earth Country Cooking Schools' 2017 programme is now live. Both Wickedfood Cooking Schools will again be offering 4 romantic Valentines' Events. Wickedfood Earth is [more]
Hi Well the end of the year is once again upon us. Thanks to all of you who supported us during the year, whether it was a cooking workshop, team-building cooking class, one of our feasts, or purchasing product from our online shop, it is through your ongoing generous support that we are able [more]
Under 2 months to Christmas. At Wickedfood Earth Farm we have started to cure hams from 2,5kg to ±6 kg. A very limited number of both hot and cold smoked hand-crafted hams are still available. We will also be offering specially prepared pork loins, both on and off the bone at around 4kg each, [more]
Believe it or not, at Wickedfood Earth Farm, we are already planning for Christmas. We are starting to cure hams, and will be offering very limited hand-crafted hams for this festive season. Each ham is individually cured, dependent on its weight, using time-honoured, artisanal practises. The [more]
Brent Owens, 2014 Australia Master Chef winner, and Mike on set in Wickedfood Earth Farm's herb garden,talking about the fantastic flavour of organically grown herbs. June was a busy month for Wickedfood Earth Country Cooking School including hosting 2014 Australia Master Chef winner, [more]
Things are never quiet on the farm. During May Wickedfood Earth Country Cooking School ran an extremely successful Charcuterie workshop. We have had so much interest that we plan another series of workshops in July. As winter is now firmly here, we have started with our annual meat curing. Over [more]