In this week’s newsletter we look at shopping tips for a greener kitchen, an amazing weather website as well as the start to the food guide for bachelors. I was taught at a young age that ‘if in doubt, throw it out’ but the below guide is a comical version of specific food. Enjoy the rugby this Saturday from Orlando. Kick off at 17h05.

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Wickedfood Cooking School news

Our June individual cooking class programmes are up on the internet – click on the month for the programme –  June

Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.

Sunday 30 May at 4pmThai master class 1/2 (R350 pp). Part of our Thai master class series, where we teach students the secrets of authentic Thai cooking. In this class dishes include Shrimp paste dipping sauce, Massaman curry, Bean salad, Stir fried egg noodles and Steamed banana cake.
Monday 31 May at 6pm30 minute meals (R370 pp). Quick and easy low-fat meals for two including Honeyed stir-fry chicken, Grilled pork chops, Creamy mushroom pasta and Toasted muesli.

Monday 07 June at 6pmMaking pasta, basic shapes and sauces (R370 pp). Pasta cooking class, using different pasta shapes, make sauces, and make pasta – farfalle with chicken and cherry tomatoes, salad Florentine, gorgonzola cream sauce, cheese and tomato filled cannelloni, and delicious sweet noodle cake.

Sunday 13 June at 6pmVegetarian Indian (R360 pp). Authentic Indian cooking class making vegetarian dishes including curd cheese with spinach, Chickpeas and mushroom curry, fragrant rice with soya, Spicy brown lentils, savoury pancakes, Coconut chutney and coconut milk pudding.

Please contact the school should you wish to make a booking:

Green ideas for your kitchen?
Green Cooking Tips – How to Cook Greener, Save Energy and Reduce Your Carbon Footprint
Shopping Tips for a Greener Kitchen
1.    Buy local when you can. It means less fuel was used to transport your food, and less carbon dioxide in the atmosphere.
2.    Shop at farmers’ markets. You know you’re buying locally, and contributing to the local economy as well. Keeping local farmers in business is good for everyone.
3.    Skip “serving size packs” of food and buy in bulk. It reduces the amount of trash going into the landfills.
4.    Bring your own bags. Every plastic bag you don’t use is one less bag in the trash. Remember you are charged between 28 and 40 cents for every plastic bag.
5.    Look for the recycle symbol on products so as to make sure you’re buying containers that can be recycled.

Awesome website of the week: I’m constantly wanting to know what the weather is up too and up until now I have been incredibly frustrated by the lack of good weather reports out there. I was recently directed to this amazing Norwegian weather website and although its not local it  provides the best up-to-date weather report out there. Visit

Food Joke: The Bachelor’s Guide to Food!

BREAD: Sesame seeds and Poppy seeds are the only officially acceptable “spots” that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are good indications that your bread has turned into a pharmaceutical laboratory experiment.
CANNED GOODS: Any canned goods that have become the size or shape of a softball should be disposed of. Carefully.
CARROTS: A carrot that you can tie a clove hitch in is not fresh.
CEREAL: It is generally a good rule of thumb that cereal should be discarded when it is two years or longer beyond the expiration date.
CHIP DIP: If you can take it out of its container and bounce it on the floor, it has gone bad.

More Bachelor tips in the next newsletter…

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studio. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.