Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any  that have been bugging you, 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 give us a shout and we will do our best to answer it as soon as possible. Click Here for more information, hope to hear from you soon.

Cookbook of the week – Justin Bonello is South Africa’s Cook, Traveller and lover of life, he lives a way of life that I’m sure anyone would swap their office job for, cruising the land with his mates in search of the next unique spot and that tasty meal that’s around the corner. Click here to read more.

In our top ten for this year we have three contributions from local authors. Click Here to look at Wickedfood Cooking Schools’ top 10.

Our food article of the week: – Cape Town – Food in the city is substantially cheaper than that in country districts. According to The National Agricultural Marketing Council’s latest quarterly report on food prices, the cost of a month’s basic foods rose by R35 to R376 between October 2008 and October this year, representing a 10% increase. In urban areas a basket of such groceries is on average R15.46 cheaper than it is in rural areas. It has been found, for instance, that the price of maize products in urban areas has dropped by 2.01% while in the country it is 4.48% up. Click Here to read more.

Our favourite ingredient: – Clementines are a cross between a mandarin orange and a bitter orange (also known as sour orange). They’re about two inches in diameter, with a thin, close-fitting peel. Clementines are generally seedless, though they can contain a few seeds. Clementines have a concentrated, honeyed orange flavour that’s balanced by full-on tartness. Buy a five-pound crate: With their juicy brightness, easy-to-peel skin, and small number of seeds, clementines are a pleasure to eat and will disappear quickly. (Bon Appetit)

Food quote of the week: – “Forget love… I’d rather fall in chocolate!  ~Author Unknown.”

Food tip of the week: – Choosing Mangoes – Choose firm plump mangoes that give slightly when pressure is applied. Avoid those with bruised or dry and shrivelled skin. The ripeness of mangoes can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangoes can be considered ready to eat when slightly soft to the touch and yield to gentle pressure. The best-flavoured fruit have a yellow tinge when ripe; however, colour may be red, yellow, orange, green, or any combination.

Recipe of the week – Roast beef Madallions – Bearnaise Sauce

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. 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 – team building 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.