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,...
African Cookbooks
Africa is a vast continent, three times the landmass of Europe, and with over 1,000 different languages. Its history is incredibly ancient, its cooking styles...
Wickedfood Newsletter 21 April 2010
Wickedfood Cooking School, SUNNINGHILL Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za Hi all, Wow, what a response we had from our last recipe of the week ...