SUNNINGHILLInformation & bookings (011) 234-3252

Hi all,

Hope you all had a fantastic week and for those lucky enough to get Friday off I hope the long weekend was good, We celebrated braai day with a huge bang with lots of tasty food and plenty of ice cold beer – The only way to do it. Today is world translation, so how about learning how to say something nice in another language. We have been receiving a lot of questions relating to food with the interesting answers getting posted to the blog so check it out and leave your comments.

We are also now on Facebook and Twitter – just search for Wickedfood and you will find us.

Wickedfood Cooking School news

Our October individual cooking class programme is up on the Internet

Wickedfood Cooking Schools run classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience  and keeps the class small enough for maximum learning.


  • Sunday 04 October at 4pm30 minute meals 1/4 (R380pp). Includes pasta, rocket and mozzarella salad, stir-fried chicken breasts, grilled lamb chops and tuna salad.
  • Monday 05 October at 6pmThai Class 1/4 (R370pp). More advanced dishes including fish cakes, chicken and coconut milk soup, spicy grilled squid salad and Thai-fried rice.
  • Sunday 11 October at 4pmMaster class… Shellfish (R390pp). Our master chef will give you an interesting look at how to clean and prepare various shellfish, classic and nouvelle cuisine, down to perfect cooking time and easy to prepare delights that will have all your friends singing your praises.
  • Monday the 12 October at 6pm Alternative Christmas dinner 1/2 – (R390pp). Ideal for a hot weather Christmas, including chicken liver mousse, sun-dried tomato soup, de-boned turkey, roasted medallions of fillet, and Christmas bombe.

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

October individual class programme….. click here

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 questions 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 weekStuck for inspiration in the kitchen? Do you find yourself making the same old handful of recipes time and again? If so, take a look at Gary Rhodes 365 – one recipe for every day of the year, for every different occasion. Click Here to read more.

Our food article of the week: – The Vendys isn’t your usual culinary competition. The fifth annual contest to find the best street food vendor in New York took place this weekend, attracting more than 650 hungry customers to Flushing Meadows Park to sample the city’s finest sidewalk cuisine. Click Here to read more

Our favourite ingredient: – Apples – At the market, look for apples that feel firm, smooth, and heavy for their size, with no soft or brown spots. If there’s wrinkling on the skin of an apple, pass it by—the fruit in question has probably been stored too long. On the other hand, rough brown patches on the skin, known as russeting, are perfectly fine and a common sight on many apples, especially at the farmers’ market. Apples like cold and humidity, so store them in the coldest part of the fridge, in an open bag. Click here to read more.

Food quote of the week: – “Old people shouldn’t eat health foods. They need all the preservatives they can get.”
-Robert Orben.

Food tip of the week: – When cleaning mushrooms do so with some kitchen towel and not water as mushrooms are grown in sterilized soil, it would take very large amounts to make you sick. Mushrooms are like a sponge the minute you put them in cold water they start to absorb the water and then when it comes time to cooking them you tend to boil them rather than fry them. Try it out and let us know.

Recipe of the week – Chourizo and cheese fritters

The Wickedfood Team

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