Hi all

Great to have a bit of sunshine again after all the rain. Luckily the rain did not interrupt any of our classes at either of our cooking schools. At Wickedfood Earth Country Cooking School we have had a few great corporate and individual cooking classes, and our weekly Saturday Community Country Food Market continues to grow week by week, see below for details. Over the next few weeks we have 2 great classes at Wickedfood Earth Country Cooking School – Cooking with sustainable fish and Suckling pig cooking classbook soon for this one to avoid disappointment, this class is filling up fast.

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 March and April 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 24 March at 6pm – Making pasta sauces (R430pp). You can never have too many pasta sauces in your repertoire. Learn how to cook these delicious sauces in our pasta cooking class. We also include how to pair the right pasta shape for the right sauce. Dishes include raw tomato sauce with ricotta cheese, rocket pesto, vodka tomato cream, ham and mascarpone, and ragù with nuts and mushrooms.

  • Sunday 30 March at 9:30am   Cooking with sustainable fish (R595pp No children under 16). We are continually being told about how good fish is for you, and yet it has become extremely expensive, with a lot of the more recognizable fish appearing on unsustainable fish stock lists. We look at 4 of the most sustainable fish available, all of which freeze well, are reasonably priced (some as little as R20/kg), and delicious to eat. More
  • Monday 31 March at 6pm – Thai master class (R430pp for a class). Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is also known for being quite spicy as well as balancing the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter. Learn how to balance these tastes in this Thai Master cooking class. Dishes include fried springrolls, spicy vegetable soup, Chaing Mai noodle curry chicken, green pawpaw salad, coconut rice and crispy red water chestnuts.
  • Monday 07 April at 6pm – Entertaining Italian style (R430pp). Italian cuisine is one of the most common cuisines available all around the world. Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Learn to cook these 6 great dishes with an Italian flair including rice croquettes, Siena bread soup, semolina gnocchi, poached chicken with a caper/egg sauce and baked pears.
  • Sunday 13 April at 9:30am – Suckling pig cooking class (R495pp, No children under 16). Due to the tremendous success of our first suckling pig cooking class and all the requests for a repeat, we are once again running this delicious class (book soon to avoid disappointment this class is filling up fast). 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 suckling pig banquet. More


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

Sunninghill Corporate News

We had the pleasure of hosting classes for Johnson & Johnson, The Brokerage and Ovations recently. We have added some photos from those classes onto our facebook pages, 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

A lot has happened at Wickedfood Earth since our last correspondence. We have had a number of successful Cooking Classes, and our weekly Community Country Food Market is being well supported both by stallholders as well as consumers –  Click here to see our latest newsletter, and Click here for our Cooking School photo gallery.

With all the rain it feels like we are living in a tropical jungle. weeds and vegetables are overgrowing all the beds. At present we have a glut of eggplant/aubergine (5 different varieties) which we are turning into delicious relishes and pre-cooked meals, and chillies (8 varieties) which we are turning into our famous hot sauce.

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.

Our highlighted cooking class for this month is Cooking with sustainable fish. These cooking classes are great fun for a Sunday’s outing in the country, where you not only get to learn new skills, but also get to meet like-minded people and enjoy a special lunch at the end of the class.


Cookbook of the week

We thought we would tell you about our two favourite books of the moment, Forgotten Skills of Cooking  and Cook & Enjoy It  are both constant references for us when looking for ideas on how to process the abundance of produce we have at the moment.

Click Here for reviews of all our cookbooks.

Interested in buying this book or others reviewed? Visit – Red Pepper Books– The South African online bookshop, is able to offer you great prices on any book you are looking for, and they deliver to your door!

Food quote of the week

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.” – Yogi Berra

Recipe of the week

Lamb Shanks

The magic of slow cooking transforms something that, cooked on a high heat, would be very tough, into something soft and tender. Taken from one of our featured books of the week, Forgotten Skills of Cooking by Darina Allen, it’s great with true veld-raised lamb. 

Click here for all our recipes

Wickedfood Chef