Guineafowl
Guineafowl can be tough, but slow cooked this way, in red wine and marsala sauce, they are delicious, and has become a firm favourite at...
Ostrich neck casserole
Ostrich neck is an excellent alternative to oxtail, as it is similar in appearance when cooked, but with no fat and half the price. This...
Roast venison
This venison roast recipe is a Wickedfood Cooking School firm favorite that we teach in our winter cooking classes. Use this venison recipe with any...
Roast kudu fillet
Wickedfood Cooking School team went knocking on the door of some well known restaurants to get some inspiration for future cooking classes. We enjoyed this...
Preserved Lemons
Traditional preserved Moroccan lemons, called hamad mraquade, have a mellow, edible rind and take a month to pickle. Here’s a way to get similar flavour...