Wickedfood is excited to announce its eagerly anticipated Pop-Up restaurant being hosted at Wickedfood Cooking School. On Saturday 31st May at 6pm, the Cooking School in Sunninghill will be transformed into a bistro restaurant serving a 4-course set menu. This unique experience has been put together to showcase the incredible produce that is coming from our Wickedfood Earth Farm. The produce is free from antibiotics and pesticides and grown with organic principles in mind. This food adventure will be prepared and cooked by the very talented chefs and collaborators at Wickedfood. To book, please contact our booking office on 076 236 2345 or email firstname.lastname@example.org. Read more below Sunninghill news.
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As we continually strive to expand our brand and bring our customers new and exciting experiences; WickedFood is proud to announce our partnership with expert pastry chef Fiona Cooper. After earning her stripes in the pastry sections of The Saxon Boutique Hotel and The Mount Nelson, Fiona was head-hunted by Luke Dale Roberts to run the pastry section of his award-winning Test Kitchen restaurant. During her tenure at the Test Kitchen, the restaurant maintained the coveted title of Eat Out’s Best Restaurant in South Africa. When S.Pellegrino and Aequa Panna released their 2014 ‘the world’s best 50 restaurant’s list’ last month, the Test Kitchen was ranked number 48 with Fiona’s dessert (lemon meringue egg, cachaça, vanilla cream and meringue shards) being named as the stand-out dish.
We are thrilled to welcome Fiona to Joburg. Watch this space for further details of the culinary adventures we have planned together!
For anything and everything pastry related, contact Fiona Cooper on 084 660 0166.
Wickedfood Cooking School news
The Cooking class programmes for May and June are up on the internet, and bookings are open. Wickedfood Cooking School, Sunninghill (in red below) 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. At Wickedfood Earth Country Cooking School (in green below) we run full-day Sunday cooking classes and food skills workshops, where each 3 to 6 students has their own fully-equipped cooking station.
- Sunday 18 May at 9:30am – Suckling pig cooking class (R495pp, no children under 16). Due to the tremendous success of our previous suckling pig cooking classes and all the requests for a repeat, we are once again running this delicious class. Not only is suckling pig a great centrepiece for a celebration for up to 20 people, it is also a perfect option for a small family, giving 6 perfect roasts, each serving between 4 and 6 people. In this class you will be given the secrets on how to roast a suckling pig, shown how to break it down into the various joints, as well as ideas on how to cook them. And at the end of the class, sit down to a delicious 4-course suckling pig banquet. More …
- Monday 19 May at 6pm – The tastes of France (R430 per person). The French have an ongoing love affair with food, and in this cooking class we teach home gourmets and enthusiasts alike how to create these wonderful foods with our introduction to French cuisine, including chicken liver pâté, French onion soup, entrecote pommes frites, and crème caramel.
- Monday 26 May at 6pm – 30 Minute 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 ‘30 Minute meals’ cooking class we show participants how to produce quick and easy 30-minute meals that are delicious and well balanced. Dishes include; vegetarian stir-fry, red chicken curry, pepper steak, sun-dried tomato pesto, fish with almonds, and pizza.
Please contact our booking office (076 236 2345) to book a class. Or email email@example.com
Join us for an unforgettable experience at our Pop-up Restaurant at Wickedfood Cooking school in Sunninghill on Saturday 31st May as we showcase the excellent produce from the Wickedfood Earth Farm. The theme of the evening is pork and winter vegetables. The 4-course set menu will consist of a charcuterie plate followed by a winter soup with home-made sourdough bread. A main consisting of suckling pig and winter vegetables rounded off with a delicious dessert by Fiona Cooper, our newest and most exciting collaborator. The evening will set you back R250 per person. Drinks are not included but we encourage you to bring your own.
Wickedfood Sunninghill has been a little quiet over the last couple of weeks with corporates taking time off during the holidays. We have added some photos from our classes of the last couple of weeks onto our facebook page, click here to have a look at all photos from our classes.
If you are interested in our Corporate and team building classes click here for more information or you can contact Cilla on 076 236 2345.
Wickedfood Earth news
Sunday 24 May from 11am to 3 pm – Cellar Rats 2014 Port & Red Wine Festival. Wickedfood Earth will once again be participating in the Cellar Rats 2014 Port & Red Wine Festival. We’ll be supplying a variety of our preserves and cured meats, as well as our famous pulled pork sandwich. Come and enjoy South Africa’s best ports, red wines, potstill brandies and dessert wines. Held in Magaliesberg at “The Old Mill”, on the banks of the picturesque Magalies River, ±40 minutes from Jhb’s Northern Suburbs. Click her for more info …
The Wickedfood Earth weekly Community Country Food Market from the premises of the Wickedfood Country Cooking School is slowly gaining momentum. The Market links local producers to consumers, as well as provides a location for food lovers to get together for a quick cup of coffee, cake and chat. All food sold at this market is seasonal, locally grown and produced.
All products produced on the Wickedfood Earth farm through our community upliftment training programme are available for sale at this market. Apart from products produced by our trainees, the market is also open to local farmers and artisanal producers from the Valley to sell their produce and products.
Food quote of the week
“Like religion, politics, and family planning, cereal is not a topic to be brought up in public. It’s too controversial.” – Erma Bombeck
Cookbook of the week
If you fantasise over the perfect pork pie with a proper jelly layer and cut into each deli-bought version only to be disappointed, here is the answer. Independent, beautifully illustrated and photographed, Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns by Tim Hayward is a great book for any serious food enthusiast. Food DIY is the essential modern urban cook’s manual. Click here for the entire review.
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Interested in buying this book or others reviewed? Visit – Red Pepper Book Company– The South African online bookshop, is able to offer you great prices on any book you are looking for, new or second-hand, and they deliver to your door!
Recipe of the week
Pastrami is complex and smoky, but not in the way that other smoked meats are smoky. The smoke is not overt. Instructions for this Pastrami is based on those from our cookbook of the week, Food DIY by Tim Hayward. It’s a fairly simple process, and only takes five days to brine – and doesn’t require the use of any nitrates, either. To smoke your meat, you’ll need a kettle-style barbecue or something of the like, plus wood chips. Click here for the full recipe.
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