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 week – Hugh Fearnley-Whittingstall is one of our favourite chefs here at Wickedfood, His vision that all food should be free of pesticides, growth hormones and all the other rubbish that gets pumped into our food is one that we should all live by. Food should be eaten when in season and locally, Hugh shows you how easy it is to make fresh healthy meals daily, you don’t need to slave away in the kitchen for hours just to get a simple meal. Click Here to read more.

Our food article of the week: – Bees are dying. This may come as welcome news to some of you.  After all, what have bees ever done for you except invaded your picnic space at the park? Well, if your picnic basket contained apples, almonds, carrots, eggplant, watermelon, peaches, plums, strawberries, soybeans, or practically any other food that comes from a flowering plant or tree, then you have bees to thank. Click Here to read more.

Our favourite ingredient: – Sweet potatoes – are not to be mistaken with yams, even though the terms are often used interchangeably. Sweet potatoes are the common red-brownish skinned root vegetables with sweet orange flesh and semi-smooth skin; there is also a variety with yellow flesh, with a taste resembling a mix of potato and apple. Yams usually have a rough dark brown skin, similar in texture to tree bark, with a white, purple, or red flesh. Yams do not have orange flesh–Sweet potatoes are one of the easiest vegetables to cook that taste like candy without adding too much sugar.

Food quote of the week: – “Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.”- Fran Lebowitz of Metropolitan Life

Food tip of the week: – When boiling vegetables use this rule, if it grows underground start it in cold water and bring it up to the boil. If it grows above the soil put it into boiling water and cook. If you place vegetables that are grown under the soil (eg potatoes) in boiling water they will break up on the outside and tend not to cook in the centre.

Recipe of the week – Vegetable tempura

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.

Looking for info on food? -Wickedfood Cooking School’s blog is changing everyday, for those of you who have been checking it out, you will know it is updated nearly everyday with recipes. If there is a recipe you’re looking for or if you need any help in the kitchen, write to us and we will do our best to get back to you with all the info you need. Click Here for more information, hope to hear from you soon.

Cookbook of the week – This interesting book is all about pork from day one when Stephane’s grandpa Barbe sat him down and showed him his first slaughter, not much has changed in the way Stephane slaughters his pigs in the last 30 years – maybe just that he’s allowed wine while he does it now. Click here to read more

Our food article of the week: - In the world of haute cuisine it ranks as the ultimate heresy. A food writer has had the temerity to accuse Ferran Adria, often described as the world’s best chef, of inadvertently poisoning diners with additives. Adria, who presides over El Bulli, near Barcelona, inspires a reverence usually reserved for rock stars as he experiments with frozen foams and oyster cubes that many regard more as art than cookery. Click here to read more.

Our favourite ingredient: – Sweet Chilli Sauce – A great quick and easy sweet chilli sauce to make, if you find it is too hot or not hot enough.  Take away/add some chillies. Click here to see how its made.

Food quote of the week: – “In Mexico we have a word for sushi:  bait”.  ~José Simons

Food tip of the week: – When boiling new potatoes or cauliflower add a 1/4 of a lemon to the water – this will stop them from going grey and keep them white so they can be used later.

Recipe of the week – Chilli Salt Squid

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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.