Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

Wickedfood Cooking School has become a popular venue for end-of-year functions over the years. Although dates are filling up rapidly for the next six weeks, we still do have limited space available should your company still be looking for a venue for the end of your function.  Alternatively why not consider organizing a function in January as a welcome back function for your star staff and/or clients. For more information, click here, or contact the school.

In addition, we also have some mouthwatering classes for our individual clients. We are re-running the most popular classes of the year, so if you missed due to these classes being full, then this is a great opportunity. Book early to avoid disappointment.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

Cooking class programmes are up on the internet, click the relevant month for the November programmes.

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 cooking class.

  • Wednesday 11 November at 6pm – Classic Indian dishes (R370pp). Authentic Indian cooking class, with dishes including chicken mulligatawny, classic lamb buriyani, soya korma, spicy chick peas, naans and coconut pasties.
  • Sunday 14 November at 4pm – Alternative Christmas dinner (R380pp). Our popular Xmas cooking class, with recipes ideal for a hot weather Christmas, including chicken liver mousse, sun-dried tomato soup, de-boned turkey, roasted medallions of fillet, and Christmas bombe. De-boned turkey and Christmas bombe, due to the length of the preparation, a hands-on demonstration of the preparation will be given, but the finished dish may not be sampled in the class.
  • Monday 15 November at 6pm Alfresco Italian dining (R360pp). Classic Italian cooking class with dishes from the Italian kitchen, ideal for a 6-course summer buffet dinner – stuffed tomatoes, cheese mould, potato gnocchi with a gorgonzola sauce, cold sliced pork and tuna sauce, and zuccotto.
  • Monday 22 November at 6pm – Informal festive entertaining (R380 pp). Easy stylish festive entertaining including seafood salad, orange glazed poussins, roast pork, and mini mixed fruit strudels.
  • Sunday 28 November at 4pm – Sweet treats – the art of baking (R360pp). Learn the secrets of baking with confidence, in this baking cooking class including cupcakes, Black Forest chocolate cake, cheesecake, crunchies and quiche.
  • Monday 29 November at 6pmClassic French cooking (R350pp). Our French cooking class introducing classic French cuisine dishes including cheese soufflé, potato and leek soup, coq au vin, potato gratin, and tarte tatin.

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.

On food

Beetroot derives from a wild seashore plant, the sea beet, native to southern Europe and North Africa. It’s thought to have been brought to Britain by the Romans. Beetroot should be boiled in their skins to prevent the purple juices from leaking out. Boil them whole with the root  and a little bit of the stem attached.  Did you know that they come in various shapes and colors.  In France that have a very interesting Beetroot, the shape of a carrot. Chioggia beetroot has purple and white concentric rings. If cooked whole, they keep their colours seperate, and look amazing sliced raw into a salad.

The leaves of the Beetroot plant are also edible, and highly nutritious. While the plant is growing, pick off the tender smaller leaves and add to salads.  When harvesting the root, the larger leaves can be cooked as you would spinach.

Cookbook of the week

The Songs of Sa Pa: Cooking Around Vietnam

This book is a personal and culinary tour through Vietnam by renowned Vietnamese chef, Luke Nguyen. He visits his family and friends, and is invited into the homes of local Vietnamese food experts and cooks, to learn more about one of the richest, most diverse cuisines in the world. Apart from the heartwarming story, the book contains more than 100 regional and family recipes and vibrant, stunning photographs bursting with colour and texture, capturing the beauty of Vietnam, her people and their deep connection to food.  … Click Here for more.

Food quote of the week

“Food for thought is no substitute for the real thing.”Walt Kelly

Recipe of the week:

Vietnamese chicken salad

One of the favorites at Wickedfood cooking school’s Vietnamese cooking class as well as our Asian cooking classes.  Vietnamese cuisine is considered by many as one of the healthiest cuisines in the world.  This chicken salad demonstrates that perfectly. …Click Here for the recipe.

The Wickedfood Team

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.