R40.00 – R70.00
At Wickedfood Earth Farm we grow raspberries organically and harvest them at the peak of their ripeness. We then turn them into vinegar, by blending them with premium quality cider vinegar and sugar. Historically flavoured fruit vinegars were valued for their medicinal qualities, typically used to relieve coughs, fevers and colds.
At the cooking school, we use the vinegar to:
- Drizzle over vanilla ice cream – adds a depth of fruitiness and delicious flavour, seriously refreshing.
- Deglaze cooking pans after sautéing lamb or liver. It gives a fruity depth to the caramelised flavours in the pan. Mix in a few spoons of cream for a quick, thick, luxurious sauce.
- Pour over ice then fill up with mineral water or lemonade.
- Beat into a salad dressing with olive oil and black pepper and use to dress spinach or mixed leaf and goats cheese salads.
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.
125 ml, 250 ml