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.

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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

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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/

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Getting Back to Basics with Electrolux at Sticky Rice Cooking School

Sticky Rice Cooking School – 96 Old Mount Barker Road, Stirling SA 5152

Situated in the charming Stirling in the Adelaide Hills, Sticky Rice Cooking School is an award-winning venue specialising in Asian inspired cooking classes such as Thai, Vietnamese and Japanese, and even dabbling in Spanish and Moroccan.

Described by owner Claire Fuller as ‘delivering a wealth of knowledge and fun along the way’, the classes offered at Sticky Rice Cooking School are truly unique and full of character – something that is oddly hard to find at all cooking schools. The whole experience at Sticky Rice Cooking School is educational and inspiring, and it is obvious that real thought, passion and knowledge has been put into crafting each and every moment.

Mamma Maria’s pickled carrots (left) and Thai style crispy eggplant (right)
Photo: Josh Geelen

Each four-hour class concludes with a full banquet style meal in the dedicated dining area of all the dishes students have cooked throughout the class. The dishes are also thoughtfully matched with local Adelaide Hills wines for students to enjoy. Another one of the reasons that Sticky Rice Cooking School is such a thorough and quality experience is due to the use of superior cookware appliances in their classes. The Sticky Rice kitchens are fully fit out with Electrolux appliances, who are global leaders in cooking appliances not only for home, but for professional use too.

On The Chopping Board (OTCB) was recently invited to Sticky Rice Cooking School for the ultimate Back to Basics Cooking Masterclass with Electrolux Ambassadors Massimo Mele from Salt Meats Cheese and Stewart Wesson from Whistle & Flute. All food and drinks were provided on behalf of Sticky Rice Cooking School and Electrolux.

The Back to Basics Cooking Masterclass with Massimo and Stewart consisted of many tips and tricks, specifically focusing on six flavour packed recipes perfect for entertaining this Summer. Our group of keen cooks was divided into smaller groups, each focusing on one or two recipes in order to prepare everything for a sit down lunch.

Amongst the mix were recipes created especially for Electrolux by Massimo and Stewart, including Mamma Maria’s pickled carrots, Thai style crispy eggplant, steamed John Dory with pippies, chorizo, olives and parsley and a chocolate soufflé cake with chocolate coated honeycomb.

Chilli paste we made for the Thai style crispy eggplant salad
Photo: Josh Geelen
The group that I (Taylor) was in were in charge of preparing the Thai style crispy eggplant served with bean sprouts, sesame seeds and copious amounts of fresh coriander. After being lightly coated in a corn and rice flour batter, we deep fried the strips of eggplant until golden in colour and perfectly crunchy. Just before serving, we tossed the eggplant in a home made chilli paste that burst with flavours of garlic, lime and ginger which added a real kick to the dish.
Alongside the eggplant dish we enjoyed Massimo’s recipe for Mamma Maria’s pickled carrots – a refreshing accompaniment to the spicy salad. I found the carrot pickle to be a particularly interesting dish, as the carrots were perfectly steamed before being marinated in a pickling liquid of white vinegar, garlic, oregano and olive oil. To serve, the pickled carrots were topped with tangy goats curd and chopped fresh parsley. This dish was a perfect example of a back to basics recipe that was packed full of flavour, colour and texture, and could easily be achieved with ingredients commonly found in the kitchen at home.
John Dory being barbecued
Photo: Josh Geelen
Steamed John Dory with pippes, chorizo, olives and parsley (right)
Photo: Josh Geelen
The main dish of the day was steamed John Dory with pippies, chorizo, olives and parsley, which was a real crowd pleaser around the table. The flavour combination of this dish was impossible to fault – smokey chorizo, salty green olives and fresh herbaceous parsley all encompassed in a rich, buttery sauce.
The John Dory was cooked in two stages. Firstly, the whole fish was quickly barbecued to introduce a charred flavour (pictured above), before being steamed with all other components of the dish in an Electrolux steam oven. There are many benefits of using a steam oven, as the function enables the original moisture to be retained in food while cooking and helps things to cook more evenly. This is also particularly useful when cooking seafood like whole John Dory, as whole fish can easily dry out or overcook in a conventional oven. The John Dory we enjoyed at lunch was exceptionally well cooked, and had a fresh, clean flavour. I will definitely be trying to re-create this dish at home!
Ernie chocolate soufflé cake with chocolate coated honeycomb
Photo: Josh Geelen
We finished our lunch on a sweet note with another recipe using the Electrolux steam oven – Stewart’s Ernie chocolate soufflé cake with chocolate coated honeycomb. The extra moisture in the steam oven creates the perfect environment for a soufflé cake to bake – resulting in a moist but light cake that was rich in chocolate flavour. Everyone needs a go-to chocolate cake recipe that is simple and fail-proof, but impressive for any occasion at the same time – and this chocolate soufflé cake definitely ticks those boxes!
The Sticky Rice Cooking School dining room
Photo: Josh Geelen
After a fun few hours of cooking Massimo and Stewart’s back to basics recipes that highlighted some of the great benefits of the Electrolux appliances, it was fantastic to sit down and enjoy all of the dishes we created as a group. The large, light filled dining room is definitely one of the aspects that sets Sticky Rice Cooking School apart from other schools in Adelaide. Sticky Rice Cooking School still have some classes available before the end of the year, but are always adding to their exciting schedule – make sure you check out their website to see what’s new! To discover more fantastic recipes from Electrolux Ambassadors, check out their directory here.
http://www.onthechoppingboard.com/2017/11/getting-back-to-basics-with-electrolux.html
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Sticky Rice Cooking School

Sticky Rice Cooking School

Nov 6, 2017 | Posted by | Cooking class | 0 comments

Sticky Rice Cooking School
96 Old Mount Barker Rd. Stirling SA 5152
08 8339 1314
www.stickyricecookingschool.com.au
Classes 7 days

Sticky Rice Cooking School is an award-winning school offering hands on cooking experience of cuisines from all around the world lead by some of Australia’s finest chefs. The cultural experience delivers a wealth of knowledge and fun along the way.

The kitchen is custom designed with the latest cooking facilities while the school itself is furnished with unique furniture in honour of the different countries and cultures of which the dishes originated from.

Electrolux ambassadors Massimo Mele of Sydney’s Salt Meats Cheese and Adelaide’s own Stewart Wesson of The Flinders Street Project, Whistle and Flute and the soon to be revamped Port Admiral Hotel, hosted the cooking class with some handpicked back to basics recipes, providing hints and tips to take home.

Sticky Rice Cooking School

Steamed john dory with pippies, chorizo, olives and parsley.

After an afternoon of learning and cooking, the class attendees dined on the delicious food and enjoyed some of South Australia’s finest wine where Miss L was able to have exclusive interview access with renowned Adelaide chef Stewart Wesson where he looked at the South Australian food scene and how it was evolving.

Where do you see the South Australian food scene and how has it evolved?
The South Australian food scene is flourishing. Adelaide, as a city is so accessible and it makes it easy for people to want to have a go at opening new food venues.

What sets South Australia apart from Melbourne which is known as the food capital of Australia and Sydney which is fast catching up?
It is the quality of ingredients and the proximity of those ingredients. It is only a twenty minute drive to the hills where you can get amazing produce and wines. Further to this, you have the Barossa and an hour in the opposite direction you are by the beach in the McLaren Vale.

What does South Australia have that other states don’t?
South Australia has the food community down better than other states. We have such great producers, winemakers and chefs who are all willing to go above and beyond to help each other out. This makes for a really nice tight knit community which he really loves.

What do you foresee as the next big food trend?
Stewart isn’t really keen on food trends as they come and go too easy. He believes in good quality food and alcohol. Do that right, and the people will come.

What advice would you give to someone who is aspiring to start their own food venture?
The key for Stewart was partnering with the right people, for him each partnership is so important, everyone should have their role.

What is it about your new venture at the Port Admiral Hotel that will set it apart from other pubs?
The quality of food is what will set The Port Admiral Hotel apart from other great pubs. He says there are some great pubs around, however, their key advantage is being close to the water so all their seafood will be freshly caught. There will be no frozen fish and no imported produce.

Sticky Rice Cooking School

Ernie chocolate souffle cake with marscarpone, macerated strawberries and honeycomb.

Upon finishing the day, Stewart was happy to share his Ernie chocolate souffle cake recipe, one of his favourite desserts with My Name is Miss L readers here.

Sticky Rice Cooking School holds classes all year round with several cuisines to choose from. They also offer overnight accommodation with 3 different villas and various activities in the area, including 50 cellar doors in the Adelaide Hills wine region.

Miss L

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Sticky Rice Cooking School – Electrolux “Back to Basics” Masterclass

Set in leafy surrounds on the fringe of Stirling in the picturesque Adelaide Hills, Sticky Rice Cooking School has long been running hands-on cooking classes teaching their visitors how to create restaurant quality dishes. Thanks to the generosity of Electrolux, we were able to experience some of this as we got to take part in a ‘back to basics’ masterclass with Electrolux Ambassador’s Massimo Mele (Catering by Massimo, Salt Meats Cheese) and Stewart Wesson (Flinders Street Project, Whistle & Flute, Port Admiral Hotel).

Zucchini dip with freshly made focacciaZucchini dip with freshly made focacciaNow I don’t know about you, but taking control of a bunch of people of unknown and varying skill levels, who have never spent time in a kitchen together – let alone an entirely foreign kitchen – may seem like a recipe for disaster. Personally I feel pretty handy in this realm, but even so, the idea of preparing food for so many people, under the watchful gaze of two of Australia’s most accomplished chefs, this certainly ups the stakes a bit. However we were in very sure hands so my fears were completely unfounded. Even better than this – the end results were truly outstanding.

Perusing what was to come....Perusing what was to come….After the initial greetings and introductions to the chefs, with some delicious nibbles and a glass of wine to break the ice (and calm any nerves), we headed into the kitchen where we were broken into teams to begin the prep. I found myself on ‘team carrot’, tasked with putting together ‘Mumma Maria’s Pickled Carrots’. A seemingly simple recipe that sits in the pantry of Massimo’s family home at all times, we hoped to do this justice. Looking at those down the prep table dealing with whole John Dory, or working on the ingredients for the crispy thai eggplant, we definitely felt like we had the easier of the tasks.

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This didn’t remain the case though, as we got through our prep and then stepped into assisting in other areas. It just flowed – there was no real standing around and watching, as there were always different things to be assisting with. The staff at Sticky Rice helped keep the kitchen in a good state of order and tidiness, while Massimo and Stewart were guiding us around the tasks like a well-trained border collie herding their flock of sheep. Ok, so that may seem a little out-of-place, but I was at a country show on the weekend, so you will have to forgive me.

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Getting back to basics with cooking definitely did not mean sacrificing flavour or quality. There were still big and bold flavours on show here – just the techniques being employed were not going to be daunting for anyone that can tell the pointy end of a knife from the bit you should be holding. Stewart and Massimo are patient and skilled tutors, and fantastic ambassadors for Electrolux to have in their ranks. The recipes they brought with them to the table were approachable and easily repeatable in a home setting – although I have to say I would love to be investing in a new Electrolux steam oven. A bit big to just sneak out with me….and I think they might notice it missing….

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What this all highlighted was something that I try and adopt myself – take some quality ingredients, treat them with respect, and the results can be spectacular. Even something as simple as pickled carrots, which with all due respect is never going to be a headline act, is absolutely delicious. Paired with the right foods, and this simple accompaniment lifts a dinner to even greater heights. The crispy Thai eggplant, full of flavours that we are well familiar with in our own home cooking, was absolutely brilliant and will be adopted into our repertoire immediately. Preparing and cooking whole fish, an idea I have always kept my distance from, suddenly becomes something I will be absolutely doing at home (although with a vegetarian wife, maybe not that often). Fresh honeycomb I have thought about making before but never got to doing, however this box has already been ticked.

Testing the fishTesting the fishEven beyond this though, what I enjoyed most about the afternoon, was immersing in the universal truth that dining really does bring people together. We all got involved in different aspects of the dishes, stepping in and helping out where required. Sure, these were not our recipes, but this was our food that we created. Over a couple of glasses of wine, looking up and down the tables, there was a palpable sense of pride at the dishes that we had prepared. This was great food we had helped make, and now we were enjoying the fruits of our collective labour. Strangers a few short hours before, we were now connected by the simple and daily act of constructing and consuming a meal.

Mammas pickled carrots (left) and the crispy thai eggplant (right)Mammas pickled carrots (left) and the crispy thai eggplant (right)Leaving a little while later, it was definitely a bittersweet thing. It was a fantastic experience we had all taken part in, and we felt very lucky to have been part of it. However there was also disappointment it was over. We had walked into the relative unknown with some trepidation, yet come out with smiling faces, fully belly’s and a reinvigorated sense of culinary adventure. And this, valued readers, is the real gift that we received from Sticky Rice, Electrolux, Stewart, Massimo – and each other.

John Dory with chorizo, olives, wine and herbsJohn Dory with chorizo, olives, wine and herbsSticky Rice Cooking School and Villas is located at 96 Old Mount Barker Road, Stirling. You can read all about their upcoming classes, and details on their accommodation, on their website.

Electrolux have a large range of home appliances, which you can see the details of here.

The all important dessert - chocolate soufflé cake with fresh honeycomb, mascarpone and macerated strawberries. The all important dessert – chocolate soufflé cake with fresh honeycomb, mascarpone and macerated strawberries.
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