A classic soufflé. The secret is to cook it so that it is ready when guests sit down as it sinks almost immediately. Serve as a casual lunch together with a simple mixed leaf salad. Alternatively serve as a starter in individual ramekins, and bake for 15 to 20 minutes.

1 cup milk
40g butter
1/4 cup flour
3 egg yolks
1T crème fraîche
Freshly ground pepper and salt
Freshly ground nutmeg
4 egg whites
Salt
100g Emmenthaler cheese, finely grated

1. Preheat oven to 220°C. Grease a 16cm ovenproof soufflé dish.
2. Place the milk in a small saucepan and bring to the boil and set aside.
3. Make a white sauce by melting the butter in a saucepan, add the flour and stir in over low heat. Remove from the heat and slowly pour in the milk, whisking continuously. Return to a low heat and simmer, stirring continuously, until it is the consistency of heavy cream.
4. Remove from the heat and whisk in the egg yolks one at a time. Add the crème fraîche, pepper, salt and nutmeg, and stir in. Transfer to a bowl.
5. Beat the egg whites, with a good pinch of salt until firm, taking care not to over beat.
6. Beat 1T of egg whites into the egg yolk mixture, and then carefully fold in the remaining egg whites, together with the grated cheese.
7. Immediately pour the mixture into the prepared soufflé dish (it should be approximately 3/4 full).
8. Place in the oven and bake for about 30 minutes, or until the soufflé has risen and is golden on top.
9. Transfer immediately to the table and serve from the dish.

Serves 4

Wickedfood Cooking School

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

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

This dish works well with a mixture of wild or fresh mushrooms and handmade pasta. This is an ideal vegetarian meal, served with a crunchy salad on the side.

1. Brush the dirt off the mushroom with a paper towel (do not wash as the mushrooms become water-logged), then slice thinly.
2. Heat the oil in a frying pan and add the mushrooms. Fry fast, tossing every now and again, for ±5 minutes.
3. Add the garlic and chilli with a pinch of salt and continue to fry for ±5 minutes, or until most of the moisture has evaporated.
4. Add the lemon juice and mix well. Then reduce the heat and pour in the cream, heating through, but not allowing it to boil otherwise the cream could separate. Season to taste.
5. Cook the pasta until al dente and drain.

To Serve

1. Transfer the pasta to a warmed serving dish, toss in the mushrooms, cheese and parsley (reserving ±1T of parsley and cheese for garnish).
   Serve immediately, garnished with the remaining cheese and parsley, and a good twist of freshly ground black pepper.

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 events are a novel way of creating staff interaction or entertaining clients.

A: We make fresh pasta at least once a week at Wickedfood cooking school and once people taste the difference they often wonder why they haven’t learn’t to make it sooner. As far as keeping it in the fridge i wouldnt keep it in its raw form for longer than 2-3days, If filling or rolling it does freeze very well for ±3 months just make sure to use enough flour to prevent them from sticking to one another. I have added the following recipe which we do in our corporate team building class and its always a hit.
Factory made pasta is made with flour and water, whereas in homemade pasta, eggs generally take the place of water, giving a much richer product. Homemade pasta keeps well so long as it is properly dried. It also freezes well.

As a basic recipe, to make ±500g of pasta, enough for 4 standard servings, use:

300g flour
3 large eggs
1/2t salt (optional)

There are four steps to making egg dough:

1.    Combining eggs and flour – Make a well in the flour, pour the liquid into the well and slowly fold the flour into the liquid until a dough is formed (add 1-2T water if the dough seems too dry and does not want to bind together, but do not add too much!!)

2.    Kneading the dough – Empty the dough onto a clean work surface and knead with your hands until it is well blended. Allow the dough to rest in the fridge for ±20 minutes, wrapped in plastic.

Rolling the dough
Divide the dough into 4 equal balls. Work with one ball at a time and keep the others covered.
Sprinkle the work surface liberally with flour. Flatten the ball, and then begin to roll it out, working quickly so that it does not dry out. After each roll, give it a quarter turn and flip it, dusting with more flour if necessary (do not use too much flour, as is also tends to dry the dough).
Try and roll it into a rectangle to approximately 2mm thick.

4.    Shaping – Allow the pasta to rest, covered with a tea towel on a flour-dusted surface for a few minutes before cutting it into the desired shapes – for flat pasta there are 3 basic thicknesses:
Pappardelle ±4cm wide;
Tagliatelle ±2cm wide; and
Taglierini ±1cm wide;
To cut the pasta, flour it well, fold it along its length into ±7cm sections to create a square, then cut into the desired widths.

Click here to see a great mushroom sauce to go with this fresh pasta

South Africa’s national dish, traditionally made with beef or lamb mince and a baked custard topping. Other variants include a fish and vegetarian alternative. Interestingly this dish has its roots in Europe – think Greek moussaka. Turmeric was introduced to Europe in the middle ages by the crusaders. On the old Cape and Karoo farms, this dish was traditionally made with the leftover meats from the Sunday roast.

2 thick slices stale white bread, crusts removed
1 cup milk
Oil for frying
1 large onion, peeled and finely chopped
1/2 – 1T curry powder
1t turmeric
1kg lean beef or lamb mince
1/2 cup seedless raisins
1/2 cup almond nibs or slivers
1T smooth apricot jam
1T fruit chutney
2T lemon juice
Salt to season

3 large eggs
4 bay or lemon leaves

1. Preheat oven to 180°C.
2. Place the bread in a bowl, sprinkle with milk. Allow to stand for 2 to 3 minutes, then gently squeeze dry, reserving both the milk and bread in two separate bowls.
3. Heat oil in a large pot. Add the onion and fry until soft. Add the curry powder and turmeric and mix in.
4. Add the mince, raisins and almonds, and fry until the meat is lightly coloured. Remove and transfer to a large bowl.
5. To the cooked meat mix in the bread, apricot jam, chutney and lemon juice. Season to taste.
6. Place the meat mixture in a large casserole or baking dish and pack down firmly.
7. Whisk together the reserved milk with the eggs and a pinch of salt. Pour over the meat mixture, then arrange the bay/lemon leaves on top.
8. Place in a preheated oven for ±35-45 minutes or until the egg is set – do not overcook!!. Traditionally served with yellow rice and chutney.

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 events are a novel way of creating staff interaction or entertaining clients.

A: Beef burgers are very easy to make at home and can also be much healthier as you know exactly whats going into them. When buying the mince buy the best quality lean mince you can afford, but with a little fat to keep it moist. The  jungle oats or breadcrumbs in the mix helps to retain moisture and keep the patties nice and juicy.

Next month at Wickedfood Cooking School we will be teaching a 30 minute meals class where we will be making these burgers along with Thai vegetable curry, chicken breast with feta and pasta, chilli steak wraps, penne with a rich tomato vodka cream sauce,and  fried fish with oven chips. A great class to introduce anyone into the kitchen or just to get new and exciting meals to make after a a long day at the office.

Mince patties
250g beef mince
1 egg
1/2 small onion, finely chopped
1/4 cup parsley, finely chopped
1/4 cup Jungle oats or breadcrumbs
1T tomato sauce
1/2T chutney
1t Worcestershire sauce
1t salt

1T grapeseed oil
4 round bread rolls
Tomato sauce (optional)
1 onion (preferably red), thinly sliced (optional)
1 large tomato, thinly sliced
4 salad leaves, washed and dried

Making the meat patties

• Combine the meat patty ingredients together in a large bowl ensuring that they are well mixed.
• Divide the meat patties into 4, place each portion of mince onto a board and mould into flat round shapes, about the size of the rolls.

Making the burgers

• Slice the rolls open and spread the base with a thin layer of tomato sauce. Cover with a thin layer of onion and tomato.
  The patties can be either grilled or fried.
  • To fry – heat the oil in a pan, and then fry the patties, in two batches, on each side for about 4 minutes. Keep warm.
  • To grill – heat the grill, and once hot, place the patties on a grill pan, lined with foil, grilling each side for about 4 minutes, until done. Keep warm.
• Place a meat patty into each roll, topped with a lettuce leaf.

Serves 2

Wickedfood Cooking School

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

Wickedfood Cooking School Johannesburg 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 team building cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

A: Yes definitely, cheesecakes are fantastic dessert’s or high tea snacks and are  really easy to make (with a fridge cheesecake being the easiest as apposed to a baked one.) There are really no limitations to making cheese cake find a recipe that works well for you and then try replacing the flavourents ie: orange zest, lemon zest, berries etc…with flavours of your choice.

On Sunday the 28th June Wickedfood Cooking School will be teaching an “all you need to know” class on chocolate where we will be doing: Chocolate cakes, glazes, Chocolate truffles, biscuits, chocolate brownies and chocolate mousse.

Here is a recipe for one of the most decadent fridge cheesecakes around. The mixture is ideal for a 28cm spring form pan. Serve as a dessert, with a nice acidic berry coulis, or each wedge, drizzled with passion fruit pulp, which will cut through the sweetness.

Base
200g tennis biscuits, crumbed
125g butter, melted

Filling
500g white cooking chocolate
250ml cream
250g cream cheese
250g mascarpone cheese
1 lemon, the rind and juice of (optional)

Garnish
Berry coulis or passion fruit pulp

Base
1.    Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a 28cm spring form tin. Place in the fridge and allow to chill.

Filling
2.    Place the chocolate and cream in a bowl and then melt the chocolate by either placing the bowl on top of hot water, or in the microwave at 30 second intervals on full power, stirring between intervals (do not allow the mixture to come to the boil).

3.    Once the chocolate has melted, allow the mixture to cool slightly and then whisk in the cream cheese, mascarpone and lemon, if using, until smooth and well blended.

4.    Pour the mixture over the biscuit base and place back in the fridge to set overnight.

Serve
5.    Serve each slice of cake, drizzled with berry coulis or passion fruit pulp.

Wickedfood Cooking School

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

Wickedfood Cooking School Johannesburg 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 team building cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

A: Chicken korma is a fantastic easy curry to make. I do agree with you about using products that have preservatives in them we try keep away from foods that have been processed to much and will always try make from fresh.

This is a very easy korma paste recipe that we made recently in our Jamie Oliver Ministry of Food class.

2 cloves garlic peeled and sliced
4cm ginger, peeled and finely grated
½t cayenne pepper
1t garam masala
½t sea salt
2T grapeseed oil
1T tomato puree
2 fresh green chillies seeded and finely sliced
3T desiccated coconut
2T ground almonds
Small bunch fresh coriander stalks and leaves chopped

Dry fry
2t cumin seeds
1t coriander seeds

1.    Dry fry seeds until they start to change colour and release an aromatic smell.
2.    Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.

Wickedfood Cooking School will be holding an “all you need to know about indian curry” class on the 6th of July where we will give an in-depth hands on demonstration in preparing a number of great Indian curries. Cooking methods covered will include:
A hot fragrant beef curry
A classic lamb curry
Mild slow cooked curry.
A famous Mongol dishes
Fish curry
A vegetarian stew.

Other topics covered will include:

Blending spices and masala mixes;
Making gee and its uses in Indian cooking

Wickedfood Cooking School

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

Wickedfood Cooking school Johannesburg 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 team building cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

Chiang Mai Thai Cookery School • Thailand

The oldest in town and one of the slickest operations Wickedfood came across in Asia. Owner and head instructor Sompon Nabnian has become quite a celebrity, having appeared on many TV cooking shows. He has a quiet charm and a wicked sense of humour that instantly puts his students at ease. Located outside of town, the cooking school comprises air-conditioned lecture rooms and outdoor cooking areas, and all students have their own preparation area and stove. The school offers a five-day cycle of classes and students are able to do one or all of them. During the day classic dishes are covered, while those requiring more intricate preparation are saved for evening masterclasses. An added bonus is that every student receives a beautifully compiled full-colour recipe book containing all the recipes. During the classes each recipe is demonstrated in full in the lecture room, and then students go to work stations to prepare them.
During our two days there we mastered a classic Tom Yam soup, green curry with chicken, Thai-fried noodles, Panaeng curry with pork, sweet and sour vegetables, noodle salad, and black sticky rice pudding. We also did an evening masterclass where we made four curry pastes from scratch and Chiang Mai noodle curry with chicken. The latter is one of the most interesting Thai curries I’ve had, served on a bed of steamed egg noodles and garnished with deep-fried crispy noodles. This is definitely the place to go to if you’re serious about learning the tricks of Thai cuisine.

Click here for a recipe from the school.

Great Asian recipes – Click here:

Chicken feet

Biryani

Kaeng kari ka – yellow curried chicken

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

Cooking schools in South East Asia

Thai House cooking school • Bangkok • Thailand

Chiang Mai Thai Cookery School • Thailand

Red Bridge Cooking School • Hoi An • Vietnam

Books reviewed by Wickedfood on Asian food:

Secrets of the Red Lantern

Kylie Kwong: Recipes and Stories

A Passion for Thai Cooking

Balance & Harmony, Asian Food

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.

]]> http://www.wickedfood.co.za/blog/southeast-asian-cooking-schools-chiang-mai-thailand.html/feed 19 http://www.wickedfood.co.za/blog/southeast-asian-cooking-schools.html http://www.wickedfood.co.za/blog/southeast-asian-cooking-schools.html#comments Sun, 19 Apr 2009 07:30:20 +0000 Wickedfood Chef http://www.wickedfood.co.za/blog/?p=375

Making spring rolls

Hobby cooking is one of the world’s new leisure activities, be it a team building event, occasional evening class at a local cooking school, or a gourmet holiday coupled with cooking lessons. In Singapore for example, it is so popular that most community centres run subsidised classes at night. In South Africa the more popular cooking schools struggle to meet the demand for corporate events. At Wickedfood Cooking School in Johannesburg for example, although a variety of cooking genres is offered, Southeast Asian classes, and especially Thai classes, are the most popular with corporate and individual clients. With this in mind, we embarked on an eight-week culinary journey through Southeast Asia.

Red Bridge Cooking School • Hoi An • Vietnam

Making rice paper

“Firstly I would like to know who is vegetarian – zat means you don’t like meat, you don’t like fish, you don’t like zis, you don’t like zat, anybody?” A nervous wave of laughter drifted through the classroom.

“So what you don’t like?”

“Dog!” someone shouted out.

“Don’t worry, I don’t like it also,” replied our good-humoured instructor.

This is our introduction to the Red Bridge Cooking School just outside Hoi An on the coast of central Vietnam. The setting is magnificent. The classroom is built on the riverbanks, overlooking the water, while fishing boats ply up and down the river. On the opposite bank farmers cultivate rice paddies and vegetable gardens. Our morning began at the school’s town restaurant Hai Scout Cafe in the old quarter of the city, a World Heritage Site of cobbled alleyways and terracotta painted buildings. After a steaming cup of filter coffee and condensed milk, it was off to the market for a guided tour of local ingredients and unique kitchen implements. From there we boarded a converted wooden fishing boat and headed downstream to the school.

Students on a guided tour of the Hoi An market

Making springrolls from Hoi An pancakes

Like most schools in Southeast Asia, Red Bridge Cooking School offers a combination of demonstrations and hands-on cooking. The first demonstration on how to make a warm squid salad included the simple art of cutting squid in different ways for a better visual finish. In Asia, texture and appearance are as important as flavour.

A highlight of the cooking class was creating fresh spring rolls from scratch. We began by making rice paper sheets. A ladle of batter – soaked rice liquidised with water – is spread onto a muslin cloth that has been stretched over a pot of boiling water, and then steamed for a minute or so. Once cooked, it is lifted off the cloth, spread onto a board and filled with a combination of salad leaves and prawns, before being rolled up and served with a sweet and sour sauce.

The batter is also used to make Hoi An pancakes. For these, turmeric is added to the batter to give it a lovely colour. A ladle of the mixture is poured into the crepe pan, topped with some julienned spring onion and bean sprouts, and fried until the base is crisp. These are then put onto a sheet of dry rice paper, topped with
fried pork, shrimps and shredded herbs, rolled up and served with peanut sauce. The trick of this dish lies in preparing the dry rice paper sheets. Stacks of five to 10 sheets are placed between two leaves of banana, cabbage, or lettuce, sealed in plastic packets and left to stand for at least four hours, which renders them pliable.

Video of Red bridge cooking school

Great Asian recipes – Click here:

Chicken feet

Biryani

Kaeng kari ka – yellow curried chicken

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

For other articles on South East Asia see:

A Taste of Thailand

Floating markets in Bangkok

Must try Singapore dishes

The ABCs of Singapore food

Singapore hawker food centres

Vietnamese cuisine

Cooking schools in South East Asia

Thai House cooking school • Bangkok • Thailand

Chiang Mai Thai Cookery School • Thailand

Red Bridge Cooking School • Hoi An • Vietnam

Books reviewed by Wickedfood on Asian food:

Secrets of the Red Lantern

Kylie Kwong: Recipes and Stories

A Passion for Thai Cooking

Balance & Harmony, Asian Food

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.

The Vietnamese table
Vietnamese eat their meals with chopsticks from rice bowls, when not eating with their fingers. For soups, a soup spoon is used for the liquid and chopsticks for the solids. A table setting always includes a pot of dipping sauce (nuoc cham) and a bottle of nuoc mam. The meal is composed of rice and something else. A meal without rice is regarded as a snack. Ideally a meal includes vegetables, fish or meat and a soup. All food is brought simultaneously to the table.
A distinctive ingredient is rice paper, used in a variety of guises to wrap food in. Throughout Vietnam you will see disks of rice paper drying in the sun. It is a major cottage industry, and once you master the procedure, relatively easy to make.
Vietnam has three distinctive food styles, southern, central and northern. Southern is thus by far the spiciest, northern the most bland, while the central cuisine is the most complex.

Herbs and spices

Herbs especially, play an incredibly important role in the cuisine, with a wide variety being used on a daily basis, served fresh as a salad base. The most important herbs in the cuisine are:

• mint – indispensable, it comes in a number of varieties;
• star aniseed – coming originally from China, it has cloves which resemble an 8-pointed star, with a strong licorice flavour, it is essential in the making of pho.
• turmeric – related to ginger, the ground powder with its deep yellow colour is used as a dye as well as in curries.
• chives – are sold fresh by the bunch, with a stiff flowering stem being most sought-after.
• cane sugar – unrefined is an essential ingredient, with the cane itself used as one of Vietnam’s national dishes, wrapped with a prawn paste.
• chillies – are used mainly for garnishes and dips.
• coriander – is an essential herb, especially with fresh salads.
• basil – with its mild anise seed flavour is used as a garnish in soups, especially pho.
• Vietnamese mint – an important fresh ingredient with a slightly anise seed chilli flavour. If unavailable a combination of mint and coriander is a good substitute.

What’s on the menu?
At Wickedfood Cooking School our cooking classes on South East Asian cuisine takes the students into the Vietnamese kitchen and teaches them how to prepare a scrumptious combination of some of Vietnam’s best love dishes. Click here for more information.

Great Asian recipes – Click here:

Chicken feet

Biryani

Kaeng kari ka – yellow curried chicken

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

For other articles on South East Asia see:

A Taste of Thailand

Floating markets in Bangkok

Must try Singapore dishes

The ABCs of Singapore food

Singapore hawker food centres

Vietnamese cuisine

Cooking schools in South East Asia

Thai House cooking school • Bangkok • Thailand

Chiang Mai Thai Cookery School • Thailand

Red Bridge Cooking School • Hoi An • Vietnam

Books reviewed by Wickedfood on Asian food:

Secrets of the Red Lantern

Kylie Kwong: Recipes and Stories

A Passion for Thai Cooking

Balance & Harmony, Asian Food

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.