4 reasons why vouchers are the best Christmas gift.

Why get your loved one a Sticky Rice Cooking School Voucher?

Have they ever dreamed of attending one of our hands on cooking classes? Or staying in one of our award winning villas? But they need a push to treat themselves, here’s why getting them a voucher is giving them the ultimate gift…….

They can choose

This is not a bad thing, they may not be a person who material things matter to them, they may have everything you can conceive of them wanting, or maybe they are downright fussy. Let them choose and you can’t go wrong. With over 30 different menus to choose from, their sure to find something they’ll love.

At their own pace

Our vouchers are valid for 12 months from purchase and our calendar is available to look at online up to six months ahead, they can take their time to find a class that they really want to learn and book it for a time they know they are free, you may know them inside out, but you will err on the side of caution whereas with a Sticky Rice Cooking School voucher they can throw caution to the wind and choose something that they really love.

An unexpected treat

It really is a brilliant gift to let your friend have something they would never buy for themselves. Have they always talked about wanting to learn to make dumplings?  Or cook in a tagine? Maybe they need a weekend away in the Hills? They may not think doing such things are within their grasp, and this is where a gift voucher comes to their aid.

Saves you from returning the item.

This needs no explanation, the returns procedures of many an establishment has tested the most patient of us.

So next time you are stuck for giving a present, remember that giving a gift voucher isn’t going to land you on the bad friend list, far from it. It’s the gift they will remember for ever.

You can buy gift vouchers for Sticky Rice Cooking School online here.

https://stickyricecookingschool.com.au/vouchers

Uncategorized

Competition Terms and Conditions

Sticky Rice Cooking School Birthday Competition.

Terms and Conditions.

  1. No staff members, or their family member’s associated with Sticky Rice can enter.
  2. No contractors associated with Sticky Rice can enter.
  3. Management’s decision is final.
  4. Excludes Saturday Night stays.
  5. 2 people only.
  6. Villa Choice subject to availability.
  7. All correct entries will go into a draw, one winner will be chosen at random, generated by the computer.
  8. Stay dates must be between Oct 23rd 2018 and 30th Sept 2019
Uncategorized

Peanut Sauce

A delicious sauce to use as a dip or with beef, chicken or pork. We served this with Cassava crackers and carrot and cucumber sticks at our Riverland Field day Demos. It was a big hit so we are posting the recipe.

Makes 1.5 litres

8 red shallots or 1 red onion

4 cloves garlic

2 stalks lemongrass

5 large red chillies

30g palm sugar

4 lime leaves

peanut oil for cooking

500g toasted peanuts

500ml tamarind water

800ml coconut milk

310ml sweet thick soy

Peel and roughly chop the onions, garlic and lemongrass. Roughly chop the chillies and palm sugar. Shred the lime leaves. Place all into a mortar and pestle or food processor and blend to a fine paste.

In a large saucepan heat the oil and then add paste. Fry the paste until it is fragrant, about 10 minutes, stirring frequently. Place the peanuts into the food processor and blend until coarsely chopped. Add peanuts to the paste along with the tamarind water and coconut milk. Stir to mix all together and let the sauce simmer until it thickens, about 20-30 minutes. Add the soy and check for seasoning. If needed some fish sauce can be added. Also if sauce is too chunky it can be blended to smooth it out.

Some Pics below of the Riverland inter-school challenge with Chef Genevieve Harris mentoring the kids as they cooked their competition dish. The level of cooking skill of these kids was inspiring! Well done to both teams on an amazing job. A big thank you also to the TAFE pupils who volunteered to help out with the cooking demos on stage over the 2 days. You were incredible.

Recipes

Prawn Dumplings in a Coconut & Lemongrass Soup

For the Dumplings:

200g                          green prawn meat

1                                  coriander root, cleaned and chopped

1                                  green spring onion, finely chopped

1 teaspoon                light soy sauce

1/2 teaspoon            sesame oil

32                               wonton skins

beaten egg

Chop prawn meat finely and combine with coriander root, spring onion, soy sauce and sesame oil.. Mix well to combine.

Place a heaped teaspoon in the centre of wonton wrapper, brush edges with egg and fold into a parcel. Refrigerate on a tray until ready to cook.

For the Tom Kha Broth:

500 ml                     coconut milk

250 ml                     chicken stock

75 ml                        fish sauce

75 g                           palm sugar

2 stalks                     lemongrass, trimmed and cut into 5cm pieces

5 slices                     peeled galangal

2 tablespoons         roasted chilli paste

100 ml                      lime juice

coriander leaves to garnish

green spring onions, thinly sliced to garnish

In a saucepan combine the coconut milk, fish sauce, palm sugar, lemongrass, galangal and roasted chilli paste.

Bring to the boil and simmer for 10 minutes for the flavours to infuse.

Stir in the lime juice.

To Assemble:

Bring a large pot of water to the boil and cook the wontons until they rise to the surface.

Remove with a slotted spoon ad divide between bowls.

Ladle over the broth and garnish with coriander leaves and spring onion.

Recipes Uncategorized

Dessert Bar Master Classes

We have 2 more dates for you for our popular Dessert Bar Master Classes. Booking here

These classes will have you working alongside Jodie Childs who is renowned Dessert Chef. Jodie’s love for desserts was kindled during her apprenticeship at the Hilton which culminated in her becoming the pastry chef at the Hiltons Grange Restaurant. From there she went on to make desserts at The Sugar Club in London and subsequently ran the pastry kitchen at COMO Resorts Cocoa Island in the Maldives. She has traveled extensively, worked with the best in the industry and is a most sought after dessert Chef by the likes of Simon Bryant,Karena Armstrong and Cheong Liew. We are super excited that she has time to teach some classes for us.

There are 2 menus to choose from.

Menu 1 on Sep 25th 6pm

1.Chocolate delice, peanut butter mousse and salted sesame brittle.

2.Chai Brûlée tarts.

3. Brown butter, star anise and pear friands.

4. Raw raspberry and lemon cheesecake.

Menu 2 on 6th Nov

1.Espresso soufflé, Dark chocolate sorbet and Frangelico ganache.

2.Caramelised white chocolate and banana cheesecake.

3.Mango jelly, coconut mousse, pineapple and mint salad.

4.Raw hazelnut and vanilla tart with berries.

Events

School Holiday Kids Classes

Bookings are now open for our October School Holiday kids classes. We have 2 classes /menus to choose from this time. Cost $65pp

Bookings here

Oct 3rd 2018 2pm

Beef Satay with ajar dressing.

Pad Thai noodles with chicken.

Asian coleslaw salad with sesame and soy dressing.

Sticky Rice w Seasonal fruit and sesame.

Oct 10th 2018 2pm

Twice cooked Pork and Vegetable Gyoza dumplings with soy dipping sauce.

Japanese Egg Fried Rice with vegetables.

Japanese Crispy Chicken served with Japanese mayo.

Events

Pad Ka Prao- Stir Fried Pork Mince with Basil

.

A quick Stir fry pork mince dish which packs a punch. Authentically Thai and will become a family favourite.

Serves 4


2 tablespoons oil

400g ground pork

½ cup snake bean, cut into 3 cm

1 cup holy basil leaves or substitute sweet basil

Pastes

5 cloves of garlic, peeled

5-10 small red chilies (or however many you can tolerate)

1 medium to large red chilli

1 tablespoon shallot, finely chopped or fried shallot



Sauces

15ml fish sauce

30ml thin/light soy sauce or seasoning sauce (such as Golden Mountain sauce”)

15ml ABC sauce

15ml oyster sauce

1 tablespoon or more water (optional)

Pound chilies first in a mortar and pestle and then add the garlic and shallot until you get a coarse paste.

In a wok, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.

Add the pork to the wok and break it up with the spatula into small pieces. Add the beans and stir well.

Add the sauce ingredients and correcting seasoning as needed. Keep stirring until the sauce becomes slightly thicker.  If it’s dry, add some water.

Before turning off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan.

Serve the pork dish along with steam rice and Thai-style crispy fried egg on top of the pork mixture.  Serve with Nam pla prik.

Thai style Crispy fried egg

1/4cup oil

2 to 4 eggs

Heat the oil in a wok.

Crack the eggs in the oil and fry until the eggs become golden.

Do not turn them over.

The egg yolk should not be runny but it’s should be gooey.

Take the eggs out of the wok and set them aside.

Nam Pla Prik (Fish Sauce with Chili)

1/4cup fish sauce

2 cloves of crushed garlic,

5 tablespoons lime juice

5 or more small green and red chillies

1 sliced golden shallot, optional

Place the all ingredients in a bowl.

Recipes

Team Building in Adelaide

Sticky Rice Cooking School is an award winning, purpose built, hands on cooking school situated 14km from Adelaide’s CBD in the picturesque Adelaide Hill’s township of Stirling.

Established in 2008 we are a specialist in team building and corporate events that can be tailor made to fit your focus. We have over a 100 corporate clients that use us for their team building and client entertainment programs including Electrolux, Coca Cola, Adelaide Bank, NAB, CBA, Badge, Baulderstone, Benson Radiology, BHP, Centacare, Deloitte and Elders.

Our standard cooking classes are 4 hours and are priced at $1250 +GST which allows up to 10 people. Extra people in a class is priced at $125+GSTpp  max 30 people. We can abbreviate classes to 3 hours if time is short. All class times include time to dine and we offer complimentary wine, beer and juice with the class so that there are no add-ons.

In terms of the experience, the class is hands on cooking for everyone and there is plenty of opportunity for fun group interaction. We can format your private class as a fun competition, a collaborative group effort or team orientated tasks from start to finish.

Your class will be led by one of our top professional Chefs and we can also offer take home aprons for everyone for $10 each if requested.

In terms of dates we can accommodate a private cooking class for you where we have no other classes booked in. Here is a link to our live calendar. We can run the class at a  time to suit your itinerary day or night.

We do lots of corporate classes at the school and we guarantee a fun filled, professionally run cooking and dining experience which is ideal for team building and staff entertaining.
We specialise in Asian cuisine and you can choose to have the menu of your choice. We can accommodate dietary requirements and most food allergies within the menu if we know the details in advance but with severe allergies we may have to narrow down the menu options. Please note for 3 hour classes there is no entrée break so the menus do get abbreviated. Please note if you prefer Spanish or Moroccan classes we would just need to check chef availability for you and these classes are the standard 4 hour classes only.

Our example class menus are as follows and you can inquire or book via email or tel E-admin@stickyricecookingschool.com.au- Tel 8339 1314


Tasting Thailand

Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet.

Thai Feast

Wonton dumpling soup (wontons filled with prawn and pork with coriander paste in homemade chicken broth with fish sauce, mountain pepper and lime juice.) Yellow Curry of Chicken, Turmeric and Potato served with Cucumber relish and pink pickled ginger. Fresh Rice Noodle rolls stuffed with pork, caramelised golden shallots, roasted peanuts and sweet oyster sauce. Warm salad of Crispy Salmon with Lemongrass, Mint and Ground Roast Rice. Pandan and coconut slice made from rice and mung bean flour with an extract of pandan leaves and coconut milk.

Taste of Asia

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Malaysian Laksa Noodles w Coconut Milk, Chicken and Fried Beancurd served with homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Crispy Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken and cabbage salad w lemon and chilli dressing.

Asian Adventure

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese lemongrass pork with caramel soy, black pepper and sesame; Cambodian chargrilled calamari with crispy fish and pomelo salad and red chili Nahm Jim; Brunei Darussalam- baked coconut slice.

Essential Thai

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Green Curry of Chicken. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. Thai Fish cakes w cucumber and mint salad. Sticky Rice w Mango.

Essential Asian

Vietnamese Chicken rice noodle soup; Poached chicken fillet in the aromatic stock served with round rice noodles with fresh herbs, sliced chilli and lime juice. Steamed Thai style Chicken dumpling served with light red curry sauce; Stir-fried crispy pork belly with Chinese broccoli and deep fried Thai basil, seasoned with oyster sauce, palm sugar and fish sauce. Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs.

Entertaining Thai

Coconut stuffed King prawns with chilli jam and lime dressing. Tempura Oyster w green nam jim dressing. Crispy barramundi with green mango and chilli. Char grilled lime and coconut chicken. Sweet spring rolls with red bean paste and almond.

Vietnamese Feast

Vietnamese crispy pancakes with pork and shrimps. Vietnamese Chicken and lemongrass curry (Learn the differences between the Thai and the aromatic curry paste of Vietnam; Simmered in coconut milk and chicken broth for the perfect finish.) Steamed Barramundi with ginger and sizzling spring onion oil. Hot and Sour Stir fry Beef.

Taste of Vietnam

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w sesame and peanut paste

Thai and Vietnamese Banquet

A fabulous class with Top Chef Yukiko Anschutz cooking outside in our our Bali Hut cooking area. Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup.

Spice Adventure

Spicy Prawn with Lemongrass and Green Paw Paw Salad.(Fresh Prawns and Paw Paw salad with a dressing of tamarind, lemongrass, lime leaf, mint and chilli Jam.) Chang Mai Chicken Curry with Cinnamon, Star Anise and peanuts. (Marinated chicken in a Northern Thai red curry paste- Nam Prik Gaeng Phed- simmered with spice, ginger, anise and peanuts-you will love this curry which is made without coconut milk). Warm Salad of Pork and Chilli Eggplant w Lemongrass, Fried Shallots and Garlic. Traditional Drunken Rice Noodles w Chicken( fresh flat rice noodles stir fried with chicken, sweet soy, kaffir lime, holy basil, Chinese broccoli and baby corn);Tapioca Coconut dessert w palm sugar syrup.

Stars of Siam

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners. Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn and Thai Beef Salad w Hot and Sour Dressing. Banana Fritters with Palm Sugar Syrup.

Quick and Healthy Thai

Steamed prawn and pork dumplings w peanut nam jim. Stir-fried prawns with pineapple and sweet chilli bean paste with cashew. Steamed salmon with lime and kaffir lime. Pad Thai noodles with nam pla prik. (Traditional stir fried rice noodle sticks w chicken, tamarind , soy and pickled white radish served with the traditional accompaniment of spicy nam pla prik.) Quick Mango mousse.

Japanese Banquet

Japanese tasting plate (Marinated Atlantic Salmon sashimi. Natural oysters served with ponzu sauce and chilli radish. Grilled Japanese Hokkaido scallop served with sweet miso paste. Fish Escabeche.) Braised Pork belly with plum wine sauce. Kari kari yaki Chicken. (Twice cooked tenderised chicken. Marinated and pan-fried until crispy. Braised in sake and served with ginger soy sesame dressing.) Octopus and avocado salad served with citrus dressing. Agedashi Dofu (deepfried tofu with potato starch served with Tempura sauce, white radish and ginger with chilli powder).

Asian Banquet

A delicious combination of dishes which cover curry paste making, stuffing, steaming and stir frying techniques. Crispy Stuffed King Prawns. Thai style Bamboo Steamed Lemon Chicken. Massaman Curry of Beef with Pickled Ginger and Peanuts ( Tender beef simmered in a roasted spice curry paste with cinnamon and peanuts and garnished with pickled pink ginger). Stir Fried Seafood Noodles (King prawns, Scallops, squid and fish) on Puffed Egg Noodles with chilli jam, water chestnuts and Asian greens.

Uncategorized

Where to stay in the Adelaide Hills

Sticky Rice Villas, Stirling

The Sticky Rice Villas are located behind the Sticky Rice Cooking School – and both get rave reviews.

You don’t have to be a student at the school to book a villa, but it certainly seems to add to the experience: what’s not to like about a day of learning to cook Asian-style cuisine then polishing off your creations with paired wines before tumbling into bed?

The three villas are small sensations of Asian style (informed by Balinese and Japanese aesthetics and furnishings) with indulgences like private courtyards, deep standalone baths and state of the art kitchens.

The complex won an architectural award in 2013 and has hosted a number of top chefs, including Tetsuya. It’s located about a kilometer from the centre of Stirling.

Rooms from: $310

Ideal for: Couples, gourmands, fun-lovers.

Not good if: You don’t like rice.

MORE INFORMATION

Sticky Rice Villas

Uncategorized

Sticky Rice Cooking School – Electrolux Back to Basic Cooking Masterclass

Electrolux Australia and the Sticky Rice Cooking School at Stirling, in the Adelaide Hills, hosted an exclusive ‘Back to Basics’ Masterclass on Wednesday. It was an incredibly enjoyable day, and interactive cooking class which showcased state of the art Electrolux appliances – like the multifunction steam oven – with some of the best chefs in Australia. Electrolux Ambassadors, Massimo Mele from Sydney’s famous Salt Meets Cheese joined us, as did Stewart Wesson, esteemed Adelaide chef behind Whistle & Flute, and the newly established Port Admiral Hotel. Sharing their insights, and nifty cooking tips, they helped us utilise the Electrolux cookware for a fabulous feast with recipes designed specifically for these appliances.

We started with a dip platter of freshly made deep fried focaccia bread, accompanied by an insanely delicious smashed zucchini dip. This starter, beyond a question of a doubt, will make any dinner party you host an absolute smash hit. Separated into teams of four, we all took turn concocting some fragrant and delicious meals with local produce. The Masterclass featured Thai style Crispy Eggplant, my personal favourite of the day, Mamma Mia’s Pickled Carrots, Steam John Dory with pippies, chorizo, olives and parsley, and of course followed by a dessert of Ernie’s Chocolate Soufflé Cake which was served with peppered strawberries and homemade honeycomb. The class was both informative and fun, enough so that we will be wanting to recreate the recipes at home.

The Sticky Rice Cooking School, which traditionally focuses on Asian cuisines, was the perfect venue for the Masterclass. The serene ambience makes you feel like you’ve been transported to a five-star Balinese resort, but with the benefit of exquisite South Australian produce – so there’s no chance of catching Bali Belly here. The cooking school is open daily, and has released its cooking school class schedule through to 2018. Gift a loved one with a memorable Sticky Rice cooking class this Christmas, it’s sure to go down a treat!

Words by Erin Gear

WHERE: 96 Old Mount Barker Rd, Stirling

https://adelaidefoodcentral.com/2017/10/26/sticky-rice-cooking-school-electrolux-back-to-basic-cooking-masterclass/

Uncategorized

Newer Posts »