We are all so excited about the new ventures taking place at Wickedfood Earth. From the market every Saturday to the new country cooking classes happening every second Sunday. We are aiming to be your number one source for all things food.
This past Saturday saw our very first Country Food Market at Wickedfood Earth. In the 2 hours that it ran, between 08h00 and 10h00, we had over 100 to people visit the market to do their weekly fresh produce shopping, a fantastic start for this sustainable food market. Read more below.
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 10 March at 6pm – Kylie Kwong’s Chinese kitchen (R430pp). With her easy charm and good looks, it is little wonder that second generation Chinese Australian Kylie has become a household television celebrity chef. Her food is deliciously uncomplicated. Her dishes that we cover in this Chinese cooking class include crispy skin chicken, stir-fried beef, spicy dry-fried green beans, deep-fried silken tofu, stir-fried rice noodles and steamed egg and ginger custards.
- Sunday 16 March at 9:30am – Sausage Making Workshop (R995pp No children under 16). We take you on a step-by-step trip through the basics of sausage making. This is an intensive full-day interactive, hands-on workshop, where you not only learn the secrets of sausage making, but also get to make your very own sausage to take home with you.
- Monday 17 March at 6pm – Cajun – tastes of the deep south (R430pp). Cajun Food originates from the French-speaking Acadian or “Cajun” immigrants in the Acadiana region of Louisiana, USA. It is often called a rustic cuisine and locally grown food predominate with simple preparations. This Cajun cooking class is a spicy blend of classic recipes from America’s deep South, including mouthwatering gumbos and jambalayas, and bread pudding with a whisky sauce.
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 recognisable 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.
Please contact our booking office (076 236 2345) to book a class. Or email email@example.com
Sunninghill Corporate News
Did you know that Wickedfood Cooking School has been in operation since 2001? We have been hosting group team-building classes for 13 years now. We would love to host your next company teambuilding. We had the pleasure of hosting classes for Standard bank, Media Mark, Syrex, Dimension Data, Reckitt Benckiser and Genisis 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
Our weekly Country Food Market started on Saturday from 08h00 to 10h00.
It was a great success, with over 100 eager shoppers stocking up on fresh, natural farm produce. It is gratifying to see that there are so many discerning foodies around who care where their food comes from. All food sold at this market is seasonal, locally grown and produced by farmers and artisanal producers from the Valley. One of our regular specials is suckling pig.
Apart from the market, don’t forget our popular Sunday cooking classes. We have two planned for March, a hands-on sausage making workshop, as well as a cooking class on preparing sustainable fish. These are great fun for a day’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
With the ever-increasing price of meat, especially the prime cuts, plump chops, rump etc, it’s good to know that there are more economical parts of the animal available – bellies, cheeks, liver, hearts and shanks. In her book, Odd Bits: How to Cook the Rest of the Animal, Jennifer McLagan, introduces the reader to a wide variety of cheaper options to the more expensive cuts.
Click here for full review
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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
“Your diet is a bank account. Good food choices are good investments.”
– Bethenny Frankel
Recipe of the week
Calf’s Liver with Dubonnet and Orange
This recipe is based on a recipe from our cookbook of the week, Odd Bits Jennifer McLagan amazing cookbook. It is her interpretation of one of England’s most colourful cookbook writers, Robert Carrier’s recipe from 1965. Sautéing the liver in duck fat adds great flavour and texture, and then deglazing the pan with Dubonnet, orange and shallots creates a wonderful and simple sauce. Dubonnet is a wine-based aperitif. This recipe is just as good with pork, lamb or chicken livers.
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