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Wickedfood

Wickedfood

Cooking School

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Featured Year-end function | Johannesburg cooking school
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A relaxing escape into the countryside!

Wickedfood Earth is a self-sustaining working farm in the Magallies Valley. All country cooking classes and food experiences have been put on hold until further notice. We have expanded our range of products we now sell from the online farm shop.

Find out more →

Wickedfood Earth is a community upliftment, self-sustainable lifestyle project. We have developed a self-sustaining lifestyle showcase subscribing to the ethos of “Responsible use of sustainable resources“.

Wickedfood Earth is made up of a Country Cooking School and Training Facility on a working farm:

  • Our vegetable gardens are planted with a wide variety of naturally grown produce and we have an extensive fruit and berry orchard. More….
  • Our animals, including pigs, indigenous sheep and cattle, are naturally veld-raised in small groups in large camps, which ensures that we are able to produce happy, healthy, flavourful meat. More…

In recognition of the groundbreaking work that is being done on Wickedfood Earth Farm, Slow Food Johannesburg honoured Cilla and Mike with a Food Heroes Award for “development of rare breeds and education on sustainable food and farming.” More….

Wickedfood Earth has 3 arms:

Team Building

We can accommodate up to 80 participants in our purpose-built teaching kitchen with 4 fully-equipped cooking stations, extensive outdoor cooking area, and a covered eating area.

Food Experiences

Spend a day, a weekend or a week with the Wickedfood Earth Farm team, enjoying hearty organically grown farm food, and learning new cooking skills, from cooking with seasonal organic ingredients, to growing vegetables, making sausage and cured meats, baking bread, or learning new recipes in our Foods of the World workshops, and partaking in the daily life of the farm.

On-line Store

We sell a wide variety of produce off the farm, all grown and produced at Wickedfood Earth, including frozen meals, fresh and cured meats, jams, preserves, chutneys, relishes and artisanal berry vinegars.

Wickedfood earth

Best sellers from the on-line farm shop

  • Bacon

    1 review
    R65.00
    Select options
  • biltong

    Biltong

    1 review
    R40.00 – R145.00
    Select options
  • Chicken Tikka Masala

    3 reviews
    R68.00
    Select options

Recent additions to the on-line farm shop

  • strawberry, chilli, peach jam

    Strawberry, Chilli & Peach jam

    R45.00
    Add to basket
  • Pomegranate

    Pomegranate

    R35.00
    Add to basket
  • stuffed Aubergine

    Stuffed Aubegine in Tomato Sauce

    1 review
    R67.00
    Add to basket
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Post to Wickedfood Earth Farm Valentine bush brun Post to Wickedfood Earth Farm

Valentine bush brunch at Wickedfood Earth - We still have a few secluded, unique & safe tables available for romantic day out in the country. https://wickedfoodearth.co.za/experiences/valentines-day-2021/
Valentines Day at Wickedfood Earth Farm - With the Valentines Day at Wickedfood Earth Farm - With the ongoing Covid-19 Pandemic, we have developed a unique & safe environment for a romantic day out in the country. https://wickedfoodearth.co.za/experiences/valentines-day-2021/
Part of the fun of organic farming is discovering Part of the fun of organic farming is discovering and tasting new varieties. This potato is a new one for us, based on the ancient Peruvian Blue potato we received from @living_seeds. Very prolific and relatively fast growing, delicious baked, with some farm butter. #bluepotatoes #sustainablefarming #seasonalvegetables #seasonaleating
What to do with a glut of aubergines. Well sun dry What to do with a glut of aubergines. Well sun dry them of course. Came upon the idea from our food preserving bible #mouneh by the very talented @barbaramassaad. We thickly slice the fruit then put them in the dehydrator overnight. Perfect for pilaf and couscous. In this recipe we fried the dried chopped aubergine in oil then added cooked pasta rice, artichoke, marrow and blood sausage. Delicious. #driedeggplant #driedaubergine #aubergine #eggplantpasta #eggplantpilaf #pilaf #wickedfoodonline
Four new little Kolbroek gilts to broaden our gene Four new little Kolbroek gilts to broaden our gene pool. Slaughtered two of the pigs born in June last year at 40 kg each dressed. The perfect pig for pasture as they are very docile and graze rather then dig. #kolbroek #pasturedpork #pasturedpigs #freerangepigs #sustainablefarming
I’m in a very fortunate position in that I grow I’m in a very fortunate position in that I grow most of the food I eat and understand how flavours work together. I also have many friends that are fabulous cooks so especially at this moment in time I don’t go out to eat. Yesterday was an exception. We were invited to @fortigrillandbar for a celebration birthday lunch. And what a meal it was. Definitely the top Italian restaurant in the country run by passionate attentive staff. Thank you. #italianrestaurant #fortigrillandbar #janinegreenleafwalker #davidgreenleaf58 #josluiscremer #pretoriarestaurants #pretoriafood #wickedfood
A creative day in the kitchen developing a selecti A creative day in the kitchen developing a selection of pickled vegetables we’re working on from this years harvest for our autumn online shop selection. Artichoke in white wine (I find vinegar too harsh for artichokes delicate flavour), sun-dried eggplant in pomegranate vinegar, roast peppers with salty (fish sauce) sun-dried tomato paste and sweet sour mixed vegetables. #seasonalpickles #vegetablepicking #pickledvegetables #pickledartichokes #pickledaubergine #pickledpeppers #seasonalvegetables #seasonalpickles #farmtoforkfoods #sustainablefoodproduction #wickedfoodonline #wickedfood
In answer to @thesaltboxuk question “What does f In answer to @thesaltboxuk question “What does fire mean to you”? Every Xmas our family celebrates togetherness by slow roasted a whole animal on a spit over fire. From whole pigs in the past to whole heritage Pedi  lamb this year knowing that all meat is veld raised from Wickedfood Earth farm adds to the celebration. #fireroasted #spitroastlamb #cookingwithfire #feastoverfire #sustainablefood #sustainablefarming #freerangelamb #veldraisedlamb
Prof. Neetling peaches just starting to ripen. The Prof. Neetling peaches just starting to ripen. They are huge this year, the size of a fist,  sweet and juicy. Organically grown using only pigs compost from the surrounding pig camps and horse manure for mulching. What we don’t eat will be turned into our small batch peach and brandy conserve, with the rest turned into our triple distilled peach brandy. #clingstonepeaches #peachbrandy #peachbrandyjam #peachconserve #peachjam #sustainablefarming #seasonalfruit #growingpeaches
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Recent Posts

  • Roasted aubergine, red pepper & chilli relish
  • Delicious cooking at Wickedfood Earth Country Cooking School
  • Roast Mexican Salsa
  • Butterflied leg of lamb
  • 2018 Valentines with Wickedfood Earth Country Cooking School

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