Wickedfood Newsletter 28 October 09
Wednesday, October 28th, 2009
SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all,
We hope you are having a good week so far. This weekend I’m sure everyone’s eyes will be on the Currie Cup final (coverage starts at 16:30). There are only one or two individual classes left this month as we wind down to the end of the year, but keep an eye out on the blog as we are updating recipes as often as possible.
Also follow us on Facebook and Twitter – just search for Wickedfood and you will find us.
Please contact the school should you wish to make a booking:
Wickedfood Cooking School, Sunninghill
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.
SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all,
We hope you are having a good week so far. This weekend I’m sure everyone’s eyes will be on the Currie Cup final (coverage starts at 16:30). There are only one or two individual classes left this month as we wind down to the end of the year, but keep an eye out on the blog as we are updating recipes as often as possible.
Also follow us on Facebook and Twitter – just search for Wickedfood and you will find us.
Please contact the school should you wish to make a booking:
Wickedfood Cooking School, Sunninghill
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.
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.
