This sudden cold snap has certainly reminded us that winter is still here, and in winter we should be eating hearty warming stews and roasts. Winter is also a time for venison and in celebration of this, on Sunday 22 August, we’ll be running a very special event – working with venison, in conjunction with Slow Food. It is a radically discounted event, only R250pp, and we only have a few spaces still available, so see below, or contact the school for more details.
Wickedfood Cooking School runs cooking classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience and keeps 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 class.
- Sunday 15 August at 4pm – Thai master class (R390pp). A Thai cooking class with classic Thai flavours and a strong leaning towards seafood. Dishes include fried seafood pancake, chilli and tamarind soup, deep-fried fish, banana flower salad with prawns, crispy noodles and sweet sticky rice.
- Monday 16 August at 6pm – 30 minute meals (R380pp). Quick and easy meals for two. Dishes include vegetarian stir-fry, red chicken curry, pepper steak, sun-dried tomato pesto, fish with almonds, and pizza.
- Sunday 22 August at 5.30pm – Working with venison (R250pp), in conjunction with Slow Food. This is a gourmet, 5 course dinner, looking at 4 very different venison preparations, and pairing them with some very unique wines.
- Monday 23 August at 6pm – Jamie’s Ministry of Food – Easy curries, salads and soups (R370pp). This Jamie Oliver cooking class is inspired by Jamie’s book Ministry of Food, at Wickedfood Cooking School we regard it as his best. It is a perfect book for any beginner. We take six recipes from the book and re-interpret them, with plenty of tips along the way. Learning the secrets to successful easy cooking, including spicy Moroccan stewed fish with couscous, chicken and leek stroganoff, broccoli and pesto tagliatelle, classic tomato spaghetti, macaroni cauliflower cheese bake and banana tarte tatin, with a wicked twist.
- Sunday 29 August at 4pm – Classic French cooking (R390pp). French cooking class, an introduction to French cuisine with some classic seafood dishes including quiche Lorraine, bouillabaisse, sole meunière, salad niçoise and flourless chocolate cake.
Please contact the school should you wish to make a booking:
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.
Lemons don’t just perk up meals and desserts with their citrus vim and vigour, they can also help your cookery. Adding a few drops of lemon juice to egg whites before whisking them for meringues helps stabilise the proteins and prevents the whites turning into clumps of cotton-woolly foam, should you get overzealous with the electric beaters.
One of the rising stars of Australia’s baking scene is Bourke Street Bakery, situated in the hip foodie enclave of Sydney’s Surry Hills, selling artisanal baked goods of the highest order. Fortunately for those of us who are not able to visit the bakery, we can now recreate many of their delicious offerings from the inspiring cookbook of the same name. … Click Here for more.
Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.
Food quote of the week
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne.
Carrot cake is one of the all time favourites, found on nearly every coffeehouse menu. Apart from being full of flavour, carrot cake also has a relatively long shelf life. … Click Here for the recipe.
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 – teambuilding 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.