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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.

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
  • Roasted chilli, red pepper & aubergine relish

    1 review
    R45.00
    Select options

Recent additions to the on-line farm shop

  • Apricot BBQ Sauce

    Apricot BBQ Sauce

    R45.00
    Add to basket
  • Apricot mustard BBQ Sauce

    Apricot Mustard Sauce

    R45.00
    Add to basket
  • Spicy Asian plum sauce

    Asian Spicy Plum Sauce

    R45.00
    Add to basket
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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
Our first venture into the wonderful world of baki Our first venture into the wonderful world of baking Kouign amann thanks to the brilliant guidance of master baker @carole.paxton . #kouignamann #wickedfood
The perfect alfresco lunch during one of our full The perfect alfresco lunch during one of our full day food experiences. Cured beef loin and salami, grilled  aubergine and peppers with a pomegranate vinaigrette, and freshly baked pita breads. All made, grown and cured on Wickedfood Earth Farm. #wickedfoodcookingschool #alfrescolunch #sustainableliving #sustainablefarming #farmtotable
From an early 4am start to bake breads and mini qu From an early 4am start to bake breads and mini quiches, to a relaxing morning walk birding and picnic brunch in the forest with 40 members of Barbet Bird Club. #forestpicnic #birdclub #birdingsouthafrica
Apricots are one of our favourite fruits especiall Apricots are one of our favourite fruits especially eaten straight from the tree when properly ripe. They burst with juicy sweetness and a pleasant sour contrast. When they are at their very best we dry them which concentrates the flavour even further. #driedapricots #sustainablefood
All hands on deck to process apricots for drying, All hands on deck to process apricots for drying, making jam and juice. The joys of excesses. Help gratefully accepted. Learn new skills 🥺 😓😋. #jammaking #dryingapricots #dryingfruit #sustainablefarming #apricotpreserve #apricots #farmkitchenpantry #farmpreserves
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Recent Posts

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  • Butterflied leg of lamb
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