Hi all

The Easter break couldn’t come sooner for Wickedood. We love the holiday periods and the festivities that come with it. We love food and if there is an excuse to cook up a storm, don’t hold us back. We are baking hot cross buns this Easter as opposed to fighting the rest of Joburg for the ‘best’ store-bought buns. Its so easy. Try it! Recipe below.

The market will run as usual on Easter Saturday from 8-10am. Hope to see you there! Sweet potato and butternuts are coming into season and are full of flavour. Wickedfood also has some great lamb and pork roasts, great for family get togethers.

Find out what is new and happening at Wickedfood Earth as well as pop into our Sunninghill School for the latest classes and happenings. Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter. Don’t forget to like us on Facebook!

 

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, 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.

 

  • Monday 21 April at 6pm – Indian class  (R430pp for the class). 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. Authentic Indian dishes including mild spicy tomato soup, rogan josh, lentils with spinach, chapatis and apricots in cardamom syrup. Plus how to make your own “curry powder”.

 

  • Monday 28 April at 6pm – Gordon Ramsay – Cooking for Friends 2 (R430pp) This Gordon Ramsey cooking class is based on his book Cooking for Friends. Love him or hate him, he certainly knows his food. In this book, we see a very different side of him, more relaxed, cooking some best-loved versions of classic British dishes for family and friends, including Shropshire Summer soup, farfalle with bacon peas and sage, braised chicken thighs, new potato, pea and broad bean salad, spicy cauliflower stir-fry and a peach, raspberry and Ginger crumble

 

  • Sunday 11 May at 9:30am – Mothers day cooking experience. (R495pp, No children under 14) Spend a relaxing day in the country, with mom, learning the secrets of no-stress entertaining, perfect dishes for this coming winter. In this cooking class, we will show you how to stuff a pork roast, and prepare a variety of accompaniments. Entertaining is all about pleasant company with friends, sharing food and good conversation. Great memories often stem from delicious food around the table. Entertaining does not have to be a military exercise with major stress and sleepless nights. With a bit of  forward-planning, dishes can be knocked up with a minimum of fuss, many in advance, just to be reheated. At the end of the class we will sit down and enjoy a scrumptious 4-course feast.

 

Please contact our booking office (076 236 2345)  to book a class. Or email enquiries@wickedfood.co.za

 

Sunninghill Corporate News

Wickedfood Sunninghill will been a little quite over the next couple of weeks with corporates taking time off during the upcoming Easter break. 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

 

Wickedfood Earth runs a weekly Community Country Food Market from the premises of the Wickedfood Country Cooking School. 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.

Click here to see our latest newsletter, and Click here for our Cooking School photo gallery.

We still have some suckling pigs ready for slaughter. They are not only great for roasting whole, but make 6 nice small roasts, each one perfect for 2 to 4 people. We have also slaughtered 6 of our veld-raised sheep. They have exceptional flavour. All the meat and vegetables grown on the Wickedfood Earth farm is available at our weekly Saturday Community Country Food Market.

 

Food quote of the week

“Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed and puts them in your debt ” – Judith Olney

 

Recipe of the week

Hot Cross Buns

Have you ever made hot cross buns? They’re an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants or raisins. They’re marked with a cross on the top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday. Try our revised version, click here.

Click here for all our recipes

 

 

Wickedfood Chef