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 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...
Cooking School Newsletter 10 April 2013
Hi all, Culinary speaking southeast Asia is renowned for its diversity and complexity of flavours. Best known is Thailand, but other countries are also becoming...
Roast Leg of Lamb with Potatoes
Lamb is popular around the world as a center piece for Easter Sunday festive lunches. Lamb is now at its best, try and get veld...
Salumi The craft of Italian dry curing
There is nothing more satisfying than eating meat you have cured yourself, whether it is homemade sausages, biltong, your own salami or bacon. All of...