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February 26, 2021

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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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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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