Fun team building events

Corporate team building sessions

(See terms & conditions attached - minimum charge of 8 people, all prices exclusive of VAT)

Wickedfood® Cooking School is an ideal venue for group corporate teambuilding sessions.

Fun team building events

Wickedfood Cooking School is an ideal venue for groups and team building. We have been in operation for over 17 years. Within this time we have built up a wealth of experience to ensure your cooking function runs seamlessly. Our cooking 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 socialise. For corporate groups these classes are a novel way of creating staff interaction or entertaining clients and perfect for team building. We divide the group into teams of between 8 and 15 people per team (maximum 4 teams). Each team receives the same ingredients to cook the same 6 dishes at their own dedicated cooking station

What is included in the price?

  • A set of recipes for each participant to take home;
  • All ingredients and the use of aprons to wear while cooking (we also have branded aprons for sale and with enough lead-in time can have these embroidered with company logos);
  • Limited soft drinks and fruit juices (You may bring in your own beers, wines and ciders at no extra cost)
  • The meal at the end. Bring only your enthusiasm and willingness to learn.

Class format

Classes run in the mornings from ±09h00, and in the evening, from latest 18h00 (or at earlier times convenient to clients), and run for approximately 3-3½ hours, including eating the meal prepared, at the end of the class.

The format of each class is as follows:

  • Introduction to the preparation of all the dishes to be cooked. In each class a full 6 dish menu is prepared. Each team gets to work on the same 6 dishes.
  • The class is divided into teams of between 8 and 15 participants per team, and each student gets involved in preparing the various dishes (you get your hands dirty, but we provide the use of aprons, so come in comfortable clothes and shoes, preferably non-slip gym shoes).
  • At the end of the class, participants sit down together and enjoy the food that they have prepared.

Fun team building options

Hearty Home cooking

Simple, uncomplicated food perfect for any night of the week or lazy weekend lunches. Our Hearty Home Cooking classes are for anyone who wants to keep it down-to-earth.

Class 1 - (Code HHC 3/1) – (R495pp excluding VAT). Halaal friendly

Hummous – chickpea dip, a delicious snack or easy starter, served with crostinis or with flat breads.
Crostinis - ideal finger snacks, with dips.
Roast Chicken - How to make the perfect roast with little fuss.
Roasted potatoes – an easy accompaniment to roast meats.
Sweet carrots – with parsley, always a crowd pleaser.
Garden salad – fresh and healthy, make in minutes.
Lemon mousse – a delicious end to any meal, ideal to make in advances


Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world. The main characteristics of Italian cuisine is its extreme simplicity.

Class 1 - (code It 3/1) – (R495pp excluding VAT) Halaal friendly (excluding desert).

  • Melanzane with mozzarella - grilled eggplant, topped with mozzarella and tomato.
  • Zuppa Di Verdure - a classic Italian vegetable soup with a delicate taste.
  • Braised chicken with mushrooms - a classic dish for chicken pieces.
  • Wet polenta - with butter and cheese, the classic way of serving polenta.
  • Bean salad - ideal summer dish with poultry or fish.
  • Tiramisu - A Tuscan chilled trifle, with custard, espresso, mascarpone and biscuits.


The French have an ongoing love affair with food, attention is paid to the quality, flavour, and appearance of food. It is a pure, nearly religious, sensory experience. What once was subsistence is now an object of daily, living art. Mastering the art of French cooking is considered by many to be the pinnacle of culinary achievement. It can be done with a few practiced cooking methods, signature ingredients, and just a dash of panache.

Class 1 - (code Fr 3/1) – (R495pp excluding VAT – Maximum 3 counters). Halaal friendly.

Chicken liver pâté - a smooth creamy blend of liver and cream, an ideal starter with melba toast.
Milk soup - with a potato, leek and onion base.
Coq au vin - chicken braised in red wine with baby onions and mushrooms.
Potato gratin - sliced potatoes baked with cream.
Green peas - with braised baby onions.
Crème caramel - a classic family dessert with a caramel sauce.


Spanish cuisine is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. In this cooking class we introduce 'the people's cuisine'.

Class 1 - (code Spn 3/1) – (R495pp excluding VAT) Halaal friendly.

Vegetable Croustades - A Spanish version of pizzas, with vegetable topping.
Tortilla Española - the popular Spanish frittata, with potato, light and crusty.
Gazpacho - made with sweet, ripe tomatoes, bursting with flavour.
Chicken in an almond sauce - Arab-inspired, with almonds and fried breadcrumbs.
Poor mans’ potatoes - a classic Spanish dish, with peppers.
Spanish salad - originating from the Moors, with a vinaigrette dressing.
Orange and almond tart - popular in southern Spain.


At the heart of Portuguese cuisine is the use of quality ingredients prepared simply to preserve their distinctive flavours. Portuguese food is renowned for being lusty and robust. Because Portuguese cuisine is easy to prepare, and uses very basic equipment, it is often described as peasant food. The use of seasoned pork, strong olive oil, garlic and onions contributes to the image of strongly flavoured, simple cooking.

Class 1 - (code Port 3/1) – (R495pp excluding VAT – maximum 3 counters) Halaal friendly.

  • Chicken livers – with a spicy peri-peri sauce, a delicious starter.
  • Caldo verde – the most popular Portuguese vegetable soup, made with kale.
  • Chicken peri-peri – marinated whole chickens in a home-made peri-peri sauce, and roasted.
  • Portuguese salad – combination of grilled peppers and tomatoes, with cucumber, dressed with oil and vinegar.
  • Bay leaf potatoes – one of the most popular side dishes in Portugal, perfect with roasts and poultry.
  • Crème caramel – the Portuguese way, in a ring mould.


This Greek cooking class is a simple introduction to Greek cuisine. The Greek diet is the perfect example of traditional Mediterranean eating. It's based around a variety of colourful and flavourful foods that are high in nutrients and low in animal fats.

Class 1 - (code Greek 3/1) – (R495pp excluding VAT).

Tzatziki - cucumber and yoghurt dip.
Cannellini bean soup – one of Greeks national dishes, a hearty vegetarian soup.
Moussaka - two classic ingredients, minced meat and aubergine, combined.
Savoury rice - popular throughout the Eastern Mediterranean for special occasions.
Greek salad - with tomatoes, cucumber, olives and feta cheese.
Baklava - layered pastry with nuts and syrup.

Middle Eastern

Roughly speaking the Middle-East sweeps south from Egypt through Israel, Lebanon, Jordan and the Arabian Peninsula, through to Iran and Turkey. Although the cuisines of the various countries may differ, there is a common thread, especially regarding mezzes, stuffed vegetables and rich sweetmeats. Today it is the Lebanese who dominate the region, with Lebanese chefs found in most of the top restaurants throughout the region. If any race lives to eat, it is the Lebanese, a nation of entrepreneurs who find any excuse to mix business with the pleasures of eating.

Class 1 - (code ME 3/1) – (R495pp excluding VAT) . Halaal friendly

Baba ghanoush - aubergine dip, favourite throughout the Middle East.
Hummous – a dip found on most mezza tables throughout the Middle East.
H’reesy – a classic Lebanese dish of creamed chicken and wheat.
Bean stew - French beans with tomato and onion sauce.
Lebanese rice - rice mixed with vermicelli, delicious with stews.
Tabbouleh salad - delicious buffet summer salad made with parsley and burghul.
Baklava - layered pastry with nuts and syrup.


Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is also known for being quite spicy as well as balancing the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter. Learn how to balance these tastes in this cooking class.

Class 1 - (code Thai 3/1) – (R495pp excluding VAT) Halaal friendly (excluding beef salad)

Fresh springrolls – filled with crunchy vegetables and served with a Thai dipping sauce.
Tofu and tomato soup – a fragrant mix of fresh vegetables, complementing the tofu.
Green Thai chicken curry – the classic authentic Thai curry, full of fragrance and flavour.
Thai beef salad – spicy, sweet & sour, popular in restaurants throughout Thailand.
Stir-fried noodles - dry fried, one of Thailand’s best known noodle dishes.
Thai cooked rice – basic staple with all Thai meals.
Black rice with coconut – sweet rice and coconut pudding with a delicious nutty flavour.

Flavours of Vietnam

Famous for its lively, fresh flavours and artfully composed meals, Vietnamese food and cooking is the true 'light cuisine' of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled foods served on, or with, rice are the mainstays of the Vietnamese delicacies.

Class 1 - (code SEA 3/2) – (R495pp excluding VAT) Halaal friendly

Fresh springrolls - a classic snack, springrolls wrapped in lettuce leaves and served with herbs.
Vietnamese salad platter - an integral part of most meals, often used as wraps.
Pickled carrot salad – a versatile fresh salad, delicious as part of a Vietnamese salad platter.
Tofu, tomato and chive soup – a clear broth, versatile, ideal to complement of the dishes.
Caramel chicken – one of Vietnam’s great dishes, sweet and spicy braised chicken pieces.
River rice - cooked rice flavoured with lemongrass, shrimp and shallot paste.
Coconut crème caramel - originally French, but now a firm favourite with a delicate coconut flavour.


Indian food is a diverse and extraordinary one, reflecting a complex layering of cultures through history and based on religious beliefs, geography, climate and availability of ingredients. India's range of cuisine can amaze even a connoisseur. The exotic tastes, hues and textures of Indian food have ensured a steady growth in popularity in the West. Join us in discovering these incredible dishes in our Indian cooking class.

Class 1 - (code Ind 3/1) - (R495pp excluding VAT) Halaal friendly

Potato patties - popular street food, with chutney.
Kashmir chicken - a mild dish combining spice nuts and yoghurt, very rich.
Dahl - lentil stew popular throughout India.
Shredded greens - quick dish ideal for any curry meal.
Tomato and onion salad - found on most Indian and Pakistani dinner tables.
Basmati rice – basic staple with most Indian meals.
Sago pudding - a good hot weather cooling dessert.

Mexican - please note none of these classes are vegetarian and/or halaal friendly.

The history of traditional Mexican food is a long and complex one, and every bit of the complexity is reflected in the sheer variety of flavours in Mexican cuisine. Present day Mexican cuisine has evolved into something truly extraordinary. Join us in this Mexican cooking class as we blend the exotic flavours with that of the new world flavours.

Class 1 (code Mex. 3/2) – (R515pp excluding VAT). Quick and easy salsas, dips and fillings, for nachos, tostadas and tortillas, perfect for al fresco dining.

Chilli strips with cheese - a delicious chilli, cheese and onion filling for tacos and tortillas.
Chicken tostadas - shredded chicken with refried beans and feta, on tortillas.
Refried beans - a must on shredded chicken.
Salsa Mexicana - a salsa served with nearly every dish.
Picadillo - meaning finely minced beef, with onions, tomatoes, raisins and almonds.
Green salsa with avo - a hot avo salsa with chillies.
Mushroom salsa - with jalapeño peppers ideal for vegetarians.
Rice pudding - Mexico’s favourite pudding in most restaurants, served hot or cold.

South African

A blend of South Africa's best known dishes, reflecting the diversity of the various ethnic groups, and also showcasing the crossover of flavours between the various traditions.

Class 1 – A taste of tradition (code - SA Trad 3/1) – (R515pp excluding VAT – maximum 3 counters)Halaal friendly

Samoosas - popular amongst both Cape Malay and Indians as a festive 3-sided pastry snack.
Spicy lentil soup – originating from India, this dish has become a fresh shebeen winter warmer.
Tomato bredie – with a slight sour taste, made with chicken, beef or lamb, variants of the dish are found amongst the Cape Malays and in the shebeens around the country.
Chakalaka - a vegetable stew with varying degrees of chilli, popular as a cheap street food with pap.
Pap and spinach – a stiff porridge, the spinach adding both texture and flavour.
Milk tart – a popular baked milk custard pie, with a strong cinnamon flavour.

Cooking with Jamie Oliver, Gordon Ramsay and Bill Granger
Based on the Jamie Oliver, Gordon Ramsay and Bill Granger cookbooks. With enough notice (±3 weeks) we are also able to get individual copies of the relevant books for each participant, price dependent on book).

The naked chef (code - JONC 3/1) – (R505pp excluding VAT – maximum 3 counters) – Halaal friendly
Jamie Oliver introduces us to his concept of naked food, and shares his simple, feisty, and delicious recipes that combine bold flavours with fresh ingredients. Oliver's cookbooks appeal to anyone who wants to prepare fantastic meals but doesn't want to spend all night cooking. This cooking class proves that even kitchen novices can make the perfect meal.

Fresh tomato and sweet chilli soup - with basil and olive oil, fiery refreshing cold soup.
Pasta with mushrooms - ideal with different mushrooms and handmade pasta.
Perfect roast chicken - with fresh herbs and roast potatoes.
Braised cabbage with bacon and peas – a delicious lift for cabbage.
Pear and walnut salad - with rocket and parmesan cheese.
Fruit crumble - quick and easy, ideal with any fruit.

Gordon Ramsay – Cooking for Friends (code - GRCFF 3/2) (R495pp excluding VAT).
This class is based on the Gordon Ramsey book. Love him or hate him, he certainly knows his food. In this book, we see a very different side of him, more relaxed, cooking some best-loved versions of classic British dishes.

  • Shropshire Summer soup – a smooth and creamy vegetable soup
  • Farfalle with bacon peas and sage – a simple yet delicious quick to make pasta dish
  • Braised chicken thighs – with peas and onions, a French classic
  • Chorizo, mixed pepper and mint couscous - a great accompaniment to most dishes, with lots of colour.
  • Spicy cauliflower stir-fry – with distinct Indians flavours, perfect with an Indian meal, fried fish or chicken
  • Pear and frangipane tart - beautiful tart quick and easy to make, served warm or at room temperature.

Bills food (code - BillF 3/3) – (R505pp excluding VAT) – Halaal friendly.Bill Granger is a self-taught cook whos easygoing and joyful approach to cooking is an essentail element in his enduring popularity. Bill's trademark is simple, stylish market-fresh food that appeals to the eye and the palate, and his new collection really captures the tastes and flavours of contemporary Sydney.

Potato cakes - with smoked salmon and mustard dressing, also good for breakfast.
Mushroom soup - thick, full of flavour and easy to prepare.
Cannelloni - ricotta filled with a fresh tomato sauce.
Glazed honey and soy chicken - on a cucumber salad with a sweet chilli sauce.
Spicy roast pumpkin salad - with feta and olives on a bed of spinach.
Chocolate pudding - deliciously decadent, and self-saucing.

We also offer a number of other menus for fun group cooking classes - see our website for details.

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