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November 24, 2020

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Featured Year-end function | Johannesburg cooking school

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pesto

All About Food Bread, Pasta, Noodles, Rice, Grains Poultry

Broccoli and Pesto Tagliatelle

Q: I have tried to recreate this ready meal (chicken and broccoli dish) from Woolies but without success. Any suggestions? A: I am not sure...

Wickedfood Chef / September 16, 2009

All About Food Bread, Pasta, Noodles, Rice, Grains European Recipes

Basil Pesto recipe

Q: Hi, I’m looking for a simple basil pesto recipe. All the recipes I’ve found so far seem to call for pine nuts – where...

Wickedfood Chef / May 26, 2009

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The perfect Sunday lunch for a hot summer day. Rad

The perfect Sunday lunch for a hot summer day. Radish salad, cured cold smoked beef loin, pita breads and our take on beef tartare with smoked lardo. #farmtofork #sustainableeating #ethicallysourcedfood #eatlocalfood

The perfect dessert to end another wonderful day

The perfect dessert to end another wonderful day of cooking - frangipani tarts witw seasonal strawberries. #strawberryfrangipanetart #strawberrytart #seasonaldesserts #sustainablefood

A morning of baking and jam making, all in a weeke

A morning of baking and jam making, all in a weekend’s work on the farm, for early summer workday morning snacks for the week to come. Cilla’s delicious nutty wheat and seed loaf, Chelsea buns, mulberry jam, and low sugar, dried-fruit, seed and nut rusks. #farmlife #farmbake #sustainableliving #sustainablefarming #farmbreakfast #seedrusks #nuttywheatbread #mulberryjam #chelseabuns

Getting ready for the big fruit harvest. What we d

Getting ready for the big fruit harvest. What we don’t eat fresh will be processed into delicious jams and other preserves. This year all the fruit stars were aligned - good winter cold, not too much wind and rain at the appropriate time. Looking forward to a bumper crop of plums and apricots in the next few weeks. #summerfruit #apricotjam #plumjam #fruitjam #sustainablefarming #sustainableeating #seasonaljams

In 6 short months our rescued egg laying machines

In 6 short months our rescued egg laying machines have blossomed into beautiful chickens with attitude in the nicest possible way. From damaged blotches of feathers and being terrified of the ground their feathers have grown back and they spend their day’s scratching for insects and fallen fruit in the orchid. And they keep us in eggs in return. #freerangechickens #rescuechickens #sustainablefarming #sustainabefood #farmtofork #farmingwithcompassion

Summer is a time of vibrant colours and interestin

Summer is a time of vibrant colours and interesting wild flowers. Join the Wickedfood Earth team for relaxing bush brunch picnics and end of year functions. https://mailchi.mp/wickedfood.co.za/wickedfood-earth-november-newsletter-zktc4j69fb #wickedfoodearth #countrypicnic

We have a special spot for Asian flavours on the f

We have a special spot for Asian flavours on the farm, processing and teaching kitchen. This South East Asian pork sausage that we make is as a result of many years of research and trips to the region working alongside local artisan producers, using age old processing methods. In Thailand a popular hangover cure is a slice of this grilled sausage with a fresh birds eye chilli and clove of garlic stuffed into the middle. All ingredients grown on the farm apart from fish sauce. #wickedfoodonline #thaiporksausage #southeastasiansausage #southeastasianfood #spicyasiansausage #spicysausage #handcraftedsausages

We know it’s the beginning of the summer when th

We know it’s the beginning of the summer when the first asparagus pop their fat, juicy, sweet sprays above the ground, first one or two, then bucketloads. Next come the artichokes, same story. First the crown of each bush. And then when you harvest them, all the little side shoots swell and burst into fist fulls of deliciousness. We eat them simply steamed then leaves torn off one by one and the little nuggets at the end of each leaf dipped in a simple homemade mayonnaise. Let us know what’s your favourite way of eating them. #artichoke #seasonalfood #cookingartichokes #sustainablefarming #farmtofork

Unless you’re the top dog on a modern farm, bein

Unless you’re the top dog on a modern farm, being born male has very few positives. The sad reality of farming are the throw-away casualties along the way, whether it’s cocks in the egg industry or bullocks in the dairy industry. At Wickedfood Earth Farm we believe that everything should have a fair go at a full life. We are resigned to the fact that we need to slaughter our animals as we enjoy eating meat. However between birth and death we endeavour to let them live as free and natural life as possible. These three little bullocks, have been welcomed onto the farm to spend at least the next three years happily grazing free range. #freerangecattle #sustainablefarming #farmingwithcompassion

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