At Wickedfood cooking school we find Fergus Henderson’s approach to cooking whacky, wonderful and deliciously different. He plunges you into his imaginative, energetic kitchen where you keep boiled hams up your sleeves, and squish the tomatoes in your hands, giving your dish a slight blush. Nose to Tail Eating (Pan MacMillan) is a truly British cookbook, in which Henderson tackles the whole beast, with seldom-tried dishes from Pigs’ Trotters stuffed with Potato to Roast Bone Marrow, from Gratin of Tripe to Haggis, Lambs’ Tongues, Turnips and Bacon, and Stuffed Lambs’ Hearts, as well as many other simple traditional and non-carnivore favourites.

“I have sung the praises of how the pig’s snout and belly both have that special lip-sticking quality of fat and flesh merging, but this occurs in no part of the animal as wonderfully as on the tail” Try his Crispy Pigs’ Tails! Henderson’s methods are precise and humorous and his wholehearted enthusiasm in writing about food infuses the reader with delight. His recipes are not about replicating restaurant plates of food, but about plunging into communal cooking and eating at home with friends – as his unusual photographs depict – defenatly dishes to try in a future cooking class.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

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.

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. Claudia’s meticulously researched first book, A Book of Middle Eastern Food (1968), transformed Western attitudes towards this then little-known cuisine. Claudia has also written authoritatively about Mediterranean, Italian and Jewish food. In her latest book, Arabesque she gives tips on cooking Middle Eastern food at home. The book takes readers on a mouthwatering culinary journey from Morocco through Turkey to Lebanon. This book has been a great inspiration for Wickedfood cooking school, especially our Middle Eastern cooking class, Moroccan cooking classes and Turkish cooking classes, See our recipe of the week for one of book’s dishes – Spinach and Beans with Caramelized Onions

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

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.

Part of a series of some really great recipe books, The Food of Spain gives you the real taste of a country that has an intense passion for its food, wine and time-honoured culinary traditions. The book takes the reader from the tapas bars of Madrid to the home kitchens of Granada, through to the markets of Barcelona, and the fine-cuisine restaurants of San Sebastian. Discover the food that defines today’s Spanish cooking – garlic mushrooms and chorizo with cider, a saffron-infused seafood paella, and deliciously rich crema catalana. Each recipe is photographed as it is made, and is accompanied by useful hints and ingredients.

At Wickedfood cooking school we have found that Spanish cuisine has become one of the in vogue cuisines that aspirant hobby cooks want to learn more about.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

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.