Culinary speaking southeast Asia is renowned for its diversity and complexity of flavours. Best known is Thailand, but other countries are also becoming strong contenders – Vietnam, Laos and now Burma is just starting to open up. In celebration, our cookbook of the week is on the food of Burma, and our recipe, from the cookbook, a delicious Burmese chicken salad.
And if Asian cuisine is not your thing, our cooking classes for individuals offer a variety of flavours, from spicy North African tagines, Indian curries, Mexican classics, to how to prepare quick and easy vegetarian meals, and the basics of bread baking – see below for more details.
Looking for info on food?
If you have any food-related questions, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.
Wickedfood Cooking School news
The Cooking class programmes for April and May are up on the internet, and bookings are now open. Wickedfood Cooking School runs cooking classes with a minimum of 8 participants and a maximum of 12 giving everyone hands-on experience and keeping the cooking class small enough for maximum learning. These cooking classes are conducted by our senior instructors who have extensive experience in the food industry and share a variety of additional cooking tips throughout the cooking class.
Monday 15 April at 6pm –North African feast (R430pp). North African food originated in Egypt over 3000 years ago. North African recipes are the results of the blending of European, African, and Arabic cuisines. The food is very spicy since paprika, cumin, and ginger are commonly used in dishes with the spice mixtures being just as popular as the spices themselves. Come learn how to prepare a delicious North African feast at our Moroccan cooking class, which includes a selection of salads, Moroccan frittata, chicken tagine, 7-vegetable couscous and roasted fig parcels.
Sunday 21 April at 4pm – Classic Mexican dishes for entertaining (R430pp). The history of traditional Mexican food is a long and complex one, and every bit of the complexity is reflected in the sheer variety of flavours in Mexican cuisine. Present day Mexican cuisine has evolved into something truly extraordinary. Join us in this Mexican cooking class as we blend the exotic flavours with that of the new world flavours, perfect for entertaining with a difference. Dishes include: guacamole, salsa Mexicana, burritas, tortilla soup, chicken chocolate, chilli sauce and white flan.
Monday 22 April at 6pm – Quick & easy 30-minute vegetarian meals (R430pp). Trying to juggle work and home commitments can be tough in this day and age, and the statement of ‘who has time to cook these days’ is on the increase. In this vegetarian 30-minute meals cooking class we teach students how to put together well balanced, quick and easy meat-free meals including courgette and fetta fritters, sweet potato soup, onion and potato frittata, Thai green vegetable curry, fried eggs on a vegetable ragout, falafel burgers, and ricotta and tomato tart.
Monday 29 April at 6pm –Classic Indian dishes (R430pp). Indian food is a diverse and extraordinary one, reflecting a complex layering of cultures through history and based on religious beliefs, geography, climate and availability of ingredients. India’s range of cuisine can amaze even a connoisseur. Different regions in India offer their own specialties with their very own taste, subtlety and aroma. The exotic tastes, hues and textures of Indian food have ensured a steady growth in popularity in the West. Join us in discovering these incredible dishes in our Indian cooking class cooking authentic Indian dishes including chicken mulligatawny, classic lamb buriyani, soya korma, spicy chick peas, naans and coconut pasties.
Sunday 05 May at 4pm – Making Bread (R430pp). Bread making is actually quite easy, once you learn some basic techniques and foolproof recipes. Baking bread is really all about technique. It’s about developing a feel for the ingredients. And you can’t do that without practising. Nothing boosts your self-confidence more than pulling a fragrant loaf of bread out of the oven. Come learn how to bake fresh bread in our Bread baking cooking class. The art of making bread, from standard white bread to pitas, flavoured focaccias and Chelsea buns.
Cookbook of the week
Located at the crossroads between China, India, and Southeast Asia, Burma has long absorbed outside influences. In the process, its peoples have developed a rich, complex cuisine of flavor combinations. Photojournalist Naomi Duguid has captured the essence of the country, its people and it’s cuisine weaving 125 recipes with intriguing tales from her many trips through the country. …. Click here to read more.
Click Here for reviews of all our cookbooks.
Food quote of the week
“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.” – Heywood Broun
Recipe of the week
Any leftover cooked meat can be transformed into this refreshing salad. Serve as a light main course for lunch, or as an appetizer. ….Click Here for all our recipes.
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference. Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients. We’ve just launched a new and exciting class, Wickedfood Master Cook. Think Master Chef with a fun twist.