SUNNINGHILL>> information & bookings (011) 234-3252


By the time you read this newsletter, the voting will be finished and most of the counting in. Many of you will also be planning a short break whether just the long weekend, or taking three days leave for one week holiday, as over the Easter weekend, if you are going away, have a safe fun break. With this in mind we’ll not be running a newsletter next week.
We are working very hard at our Wickedfood blog. Our programmers are having a bit of problem getting the interactive segments of this blog to work, and very shortly you will be able to ask our experts anything you would like about food, be it for a special recipe or why something did not work. In the interim, we have some mouthwatering recipes and interesting food and travel related articles to read, see the links below.
Our television production team is also hard at work, putting together interesting little videos on food-related topics. The latest release is an overview of how our classes are run. Click here to see the video.

Sunninghill news

Once again we have some exciting classes on offer. Please contact me should you wish to make a booking.

Wickedfood Cooking School, Sunninghill

May individual class programme….. click here

What’s new on the Wickedfood blog
Apart from our weekly newsletter, we’re also very active posting interesting food-related articles on the Wickedfood blog. New articles this week include:

Spiced pork spare ribs – Easy finger food that is really addictive, perfect with beer.
Fish head curry
Warm squid salad in a pineapple – This delicious recipe originates from Red Bridge Cooking School, see article below.

Must try Singapore dishes – Singapore is a vibrant mix of Chinese, Indians, Malays and a smattering of Europeans. This diversity has led to some deliciously mouthwatering dishes. Must tries while in Singapore include …
Singapore hawker food centres – Nearly every high-rise apartment block in Singapore has hawker food stalls either in the basements or in an adjoining lot. They are cheap and safe to eat at, and are where most Singaporeans eat at least once a day.
The ABCs of Singapore food – Singapore offers some of the best street food in the world.
Southeast Asian cooking schools – Red Bridge Cooking School just outside Hoi An on the coast of central Vietnam.

There are also a host of other mouthwatering recipes and travel related articles on the blog. Please feel free to comment, or let us know if you cook any of them and how they turn out.

Cookbook of the week
Claudia Roden is one of the most articulate and inspirational food and cookery writers and is an authority on Middle Eastern and Mediterranean cuisines. She was born to a cosmopolitan Jewish family in Cairo, where she grew up eating, and questioning the origin of food from all over the Middle East. She began by collating recipes at a young age from everybody she met, from family members to virtual strangers. Read more ….

Did you know – In the 15th century, Columbus introduced the lemon to the New World and, later, the Portuguese took it to Brazil. Ironically, none of the sailors on those early voyages knew that the Vitamin C content of their cargo would have been a far more effective remedy for the scurvy sufferers among them than the ‘cures’ doled out by dodgy apothecaries.

Food quote of the week: – “No matter how long the winter, spring is sure to follow.” – Proverb

Recipe of the weekSpinach and Beans with Caramelized Onions

This recipe is taken from Claudia Roden’s mouthwatering book, Arabesque, a culinary journey from Morocco through Turkey to Lebanon. Use black-eyed or haricot beans for this dish. You can use frozen spinach (defrost it thoroughly). If using fresh, wash it well and remove the stems only if they are very thick. At Wickedfood cooking school, we do a similar dish in the Middle Eastern cooking class, but substituting chickpeas for beans. Click here for the recipe.

Look forward to hearing from you.

The Wickedfood Team

Wickedfood Cooking School

Sunninghill – (011) 234-3252

Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. 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 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 teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.