Cooking School Newsletter 8 May 2013
Hi all, What a wonder our electronic age is. For those of you who may not know, Wickedfood’s head-office is located on a farm out...
The Art of Beef Cutting
In a time when you can no longer trust what’s in the food on supermarket shelves, more and more people are wanting to know the...
Cooking School Newsletter 24 April 2013
Hi all, Days are getting shorter, and there is a definite nip in the air, perfect for juicy stews, casseroles and roasts. The recipe section...
The Complete Bocuse
Paul Bocuse is widely considered to be the father of modern French cuisine. His restaurant L’Auberge du Pont de Collonges in Lyon has retained its...
Baked Fish
Paul Bocuse is widely considered to be the father of modern French cuisine. This delicious and easy-to-prepare recipe for baked cod, or cabillaud à la...