There are under two and a half months to go before the annual summer break. Wickedfood cooking school has become a popular venue for companies to celebrate the end of year at – see below for more details.
During November, we will also have very limited individual classes, concentrating on menus for the festive season. We are also developing a host of delicious new recipes and classes for the new year.
Over the years Wickedfood Cooking School has become a popular venue for end-of-year functions. We have once again developed two delicious festive menus specifically geared towards end-of-year celebrations. Both have a distinctive Christmas feel. These 4-course menus are ideal for groups, as they offer a great way for colleagues to interact with each other, and enjoy a relaxing meal. Bookings for these functions are starting to fill up. For more information, click here, or contact the school.
Cooking class programmes are up on the internet, click the relevant month for the October programme.
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.
- Tuesday 12 October at 6pm – Sushi 1 – The basics of sushi making (R395pp – maximum 18, so book early). The basics of sushi making in our popular Sushi cooking class- cutting fish, making rice, California and maki rolls, nigirizushi (finger), and hand rolls.
- Sunday 17 October at 4pm – Classic Italian dishes (R380pp). One of our favourite Italian cooking classes, preparing 6 hearty dishes including chicken liver crostinis, zucchini frittata, pasta with a clam sauce, Osso Buca, polenta and pannacotta.
- Monday 18 October at 6pm – 30 minute meals (R380pp). Includes pasta, rocket and mozzarella salad, stir-fried chicken breast, grilled lamb chops and tuna salad.
- Monday 25 October at 6pm – Easy to prepare Spanish dishes (R380pp). Classic easy-to-prepare Spanish dishes. Included in this Spanish cooking class are chicken livers, stuffed tomatoes, white gazpacho, fish stew, virgin paella, and chocolate pudding.
- Sunday 31 October at 4pm – Indian class (R370pp). More advanced Indian cooking class, dishes including samoosas, vindaloo, spinach kofta, mushroom pulao and gulab jamons.
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 – Asparagus
Asparagus (Asparagus officinalis) has been cultivated for thousands of years. It was first domesticated by the Macedonians in about 200BC. It is native to Eurasia and people theorize that it grew wild in seaside dunes along the Mediterranean Sea and the British Isles.
The true South African asparagus season is very short, lasting for about 8 weeks from late-September to mid-December. Asparagus is available from different parts of the world all year round, but South African asparagus is well worth the wait for its unbeatable flavour and freshness. Although asparagus was once only grown in certain areas, mainly the eastern Free State, it is now grown in many parts of southern Africa, and even grows well in a vegetable garden in Gauteng.
Choosing a site for your asparagus bed – choose a sandy, well-drained spot in full sun. Do not harvest your asparagus the year you plant it or the year following planting. The asparagus plant needs to grow and establish a healthy crown and it will need all of its energy to do that. The third-year after transplanting we generally harvest the field for about two weeks.
Lannice Snyman is one of the champions of the South African food industry. she’s been championing good food for years, not only in an area of mouthwatering cookbooks, but also serving on a number of committees, including judging the world’s best restaurants , where she definitely brought more prominence to the South African restaurants industry. Unfortunately she passed away recently, but her memory will certainly live on in her cookbooks. Tortoises and Tumbleweeds embraces current food trends and looks to the future of food in South Africa. It traces the origins of the people who have made their home here and takes the armchair traveller on a picturesque taste-trip through the countryside, interspersed with many delicious recipes. … Click Here for more.
Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2010.
Food quote of the week
“Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people” – Elizabeth Berry, writer
Frikkadels refers both to fishcakes and meatballs. Big, fat ones are fab for dinner, while smaller ones are good with pre-dinner drinks. Fish frikkadels may be flavoured in various ways; here we have an Indian spin. …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.