Wickedfood Cooking School, SUNNINGHILL

Information & bookings (076) 236-2345  sunninghill@wickedfood.co.za

Hi all,

Sorry we did not get a newsletter through to you last week, we were away. As always we have delicious recipe for you, a not to be missed cookbook, if you enjoy your meat, and some great classes.

We only run sushi classes four times a year and a next one is scheduled for 14 August.  There are only 6 places still available so booked as soon as possible if you’re still interested.  Other classes scheduled include Gordon Ramsay cooking class (no, Gordan will not be making a guest appearance, this class is only inspired by his cookbook Cooking for Friends); an absolutely delicious class looking at unique  South African Indian dishes; and for those who like it’s spicy, don’t miss out Cajun cooking class.

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Looking for info on food?

If you have any food-related questions, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Wickedfood Cooking School news

The Cooking class programmes for August and September are up on the internet. Wickedfood Cooking School runs cooking classes with a minimum of 8 participants and a maximum of 12 giving everyone hands-on experience and keeping the cooking class small enough for maximum learning. These cooking classes are conducted by our senior instructors who have extensive experience in the food industry and share a variety of additional cooking tips throughout the cooking class.

  • Wednesday 08 August at 6pm – Gordon Ramsay – Cooking for Friends (R430 pp). This Gordon Ramsey cooking class is based on his book Cooking for Friends . Love him or hate him, he certainly knows his food.  In this book, we see a very different side of him, more relaxed, cooking some best-loved versions of classic British dishes for family and friends, including Shropshire Summer soup, farfalle with bacon peas and sage, braised chicken thighs, new potato, pea and broad bean salad, spicy cauliflower stir-fry and a peach, raspberry and Ginger crumble.
  • Sunday 12 August at 4pm  – South African Indian (R420pp). A combination of Indian spices and local ingredients creating dishes unique to the South African Indian community. This Indian cooking class includes samoosas, dhal soup, tamarind fish curry, bunny chow, roti and vermicelli pudding.
  • Tuesday 14 August at 6pm – Sushi 1 – The basics of sushi making (R430pp – maximum 18, so book early) The increasing popularity of sushi around the world has resulted in many more people wanting to learn the basics of sushi making, this Sushi cooking class shows you how to do the following – cutting fish, making rice, California and maki rolls, nigirizushi (finger), and hand rolls.
  • Monday 20 August at 6pm – Cajun – tastes of the deep south (R420pp). Cajun Food originates from the French-speaking Acadian or “Cajun” immigrants in the Acadiana region of Louisiana, USA. It is often called a rustic cuisine and locally grown food predominate with simple preparations. This Cajun cooking class is a spicy blend of classic recipes from America’s deep South, including mouthwatering gumbos and jambalayas, and bread pudding with a whisky sauce.
  • Sunday 26 August at 4pm  – Easy to prepare Italian dishes (R410pp). Italian cuisine is one of the most common cuisines available all around the world. In this Italian cooking class we learn to cook these 6 great dishes with an Italian flair including tomato pizza, bean and pasta soup, cannelloni, grilled fish, bean salad and lemon tart.

True Barbecue

In South Africawe have a unique way of outdoor cooking, the Braai. In the United States, especially the southern states, they have the barbecue. This is a totally different animal to what we are used to. Slow-cooked, pit-smoked barbecue is America’s original comfort food, and over the centuries it has evolved into an edible art form—spice-rubbed, smoke-tinged brisket served at sprawling Texas meat emporiums; smoky pulled pork sandwiches delivered by carhops in North Carolina; racks of meaty baby backs and spareribs prepared by grill-obsessed home cooks in their backyards (shellacked with secret sauce, of course). Every corner of the United States has its own spin on this indigenous American food. See BBQ nation for a most intriguing article on this food art form.

Cookbook of the week

Pure Beef: An Essential Guide to Artisan Meat

This book is an up-close look at beef, especially grassfed beef. The over 140 recipes look at everything to do with beef, from great ideas for minced beef, slow cooking and beef recipes from around the world, to the correct way of cooking steaks and roasts, and even section on sausages and salamis …. Click here to read more.

Click Here for reviews of all our cookbook reviews.

Food quote of the week

“The more you eat, the less flavor; the less you eat, the more flavor.” – Chinese Proverb

Recipe of the week:

 Herb-Crusted Beef Sirloin

A great cut of beef for a large gathering.  It can be eaten hot or at room temperature and is full of flavour, especially  if served rare to medium rare.   …. Click Here for all our recipes.

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery 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 – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference. Our cooking lessons 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.