Making a roux
A roux is a slow-cooked mixture of flour and fat that’s used to thicken and flavour a soup, stew, or sauce. It is the foundation...
The Alternate newsletter – 28 April 2010
Wickedfood Cooking School, SUNNINGHILL Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za Hi all, in this weeks newsletter we focus on World Earth day (22nd of April)...
2010 Culinary World Cup
Wickedfood Cooking School is an ideal venue for corporate entertaining, whether it be team building, a relaxing way of rewarding staff, building relationships with customers,...
The alternate newsletter – 14 April 2010
Wickedfood Cooking School, SUNNINGHILL Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za Hi all, In this week’s newsletter we look at the excellent up and coming restaurant...
Cooking from Cape to Cairo
The African continent has a wealth of untapped culinary traditions and unique dishes that are just coming to the world’s attention. Moroccan cuisine has been...