Sticky Rice School Chosen by SA Life Food and Wine

SA Life Food and Wine Annual 2010 will be featuring Sticky Rice Cooking School in their listings.

On Sale Sept 10th.

News Uncategorized

Simon Bryant Cooking Classes-Selling Out!

Celebrity Chef Simon Bryant will be teaching 2 special Master Classes at Sticky Rice Cooking School on Saturday 23rd October and Sunday 24th October and the last few places are now on sale in the online calendar so be quick!

“I didn’t even have time to advertise or publicise these classes before they started to book out” says owner Claire and there are  now only 7 spots left.

Simon was on Claire’s list of top Adelaide Chefs to approach when she first opened the Cooking School back in October 2008 but due to Simon’s previous exclusive contract with the large hotel chain Hilton he was unable to commit until now. “Simon has always insisted that he would love to teach at Sticky Rice Cooking School and indeed he helped promote us via 2 episodes on The Cook and The Chef with Maggie Beer” says Claire. Firstly he filmed a segment with Vegetarian Chef Kurma Dasa who regularly teaches at the Sticky Rice Cooking School and then Chef Yukiko Anschutz was filmed during her Asian Spice Classes.

“I’ve even been told by customers that Simon Bryant told them to come to a class here which is the most perfect kind of referral I could wish for” beams Claire.

As soon as Claire got news that Simon had left the Hilton back in February this year she was straight back onto him with an offer of a Master Class Guest Chef Spot in October…. and this time Simon accepted immediately.

I am really looking forward to not only meeting him ( although he is very easy to get to know on the phone) but also to learn from him in the kitchen says Claire. “I also think he has so much to share with us about the subject of sustainable produce for Adelaide cooks and hopefully I can help spread his teachings throughout our other classes.”

Simon passionately believes in using his profile to highlight Ethical Food issues, including the plight of local producers struggling with drought, animals being farmed unethically, using local seasonal food with less
environmental impact, the use of Australian native foods and the health and medicinal properties of food. Simon Says “The great proportion of our food comes in one way or another from the dirt that we stand on. One of the
greatest things you can do is share this food and respect how and where it came from by making informed responsible choices. More importantly, food should be as natural as when it came from the dirt, with as little harm and
interference in its growing and preparation as possible but, with a maximum of care.”

Claire suspects Simon has also got a very wicked sense of humour as did Michelin Starred Chef David Thompson who was at the school in November 2009. She is already smiling at the prospect of some good old banter and wit whilst on the job!

Simon’s Master Class will be guiding guests through a hands on four course menu focusing on ethical food choices. The emphasis will be largely on free range and or sustainable produce where the animals well being/ sustainability is of much importance as the flavours of the dishes. This is a class for the omnivore who wants to make respectful food choices and those who want to work alongside the highly respected Adelaide chef Simon Bryant. • Papaya and Mango salad with home dried SA Gulf Prawns. • Drunken corn fed free range chicken with pickled pak choy. • Twice cooked crispy Chinese free range pig belly. • Organic hand tapped small batch coconut palm sugar grilled Pineapple, candied peanuts, chilli sorbet.

Book  now online

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Excellent Reputation for Sticky says Daily Telegraph

During one of the David Thompson Master Classes we had travel journalist Alice Wasley with us participating and taking notes for her double page article which was published on Jan 5th in the Sydney Daily telegraph below. For the full two page Pdf version including one of the David Thompson Master class recipes you can read here and here.

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New Spirit House Chef Joins Us

SA fans of the award winning Asian cuisine at the Spirit House in Yandina will be delighted to hear that we will be enjoying regular classes with top chef and cooking school teacher Katrina Ryan, from April 2009.

Katrina Ryan’s profile reads like the who’s who of celebrity chefs and film stars. She is a rare talent and is not only experienced with Thai & Vietnamese cuisine, but also Moroccan, and Mediterranean.
To our delight she has now added the Sticky Rice Cooking School to her list of regular teaching venues and will be joining us and fellow Spirit House Chef Kelly Lord for lots of inspirational classes throughout the rest of 2009.
As former Head Chef in Neil Perry’s famous Rock Pool restaurant and having owned her own successful restaurants, Katrina commenced her cooking career in 1987. She went to work for Neil Perry, first at Bondi Beach’s Blue Water Grill, and then to ‘Rockpool’ for 5 years. Three of those years were as Head Chef, overseeing burgeoning apprentices such as Kylie Kwong.
The arrival of children saw Katrina assisting her husband Mark with the running of their two restaurants, The Pig and the Olives, and several stints working as personal chef to Nicole Kidman and Tom Cruise.
A sea change brought the family to Noosa and 5 years ago Katrina found her dream job as a part time teacher at the Spirit House Cooking School. For many years she has written a weekly food column for the Noosa Journal and in 2005-2006 filmed a series of cooking segments at the Spirit House for the TV program ‘Escape with ET’. She continues to teach and lead food tours for the Spirit House in Yandina and to find inspiration from her friend and mentor Thai food expert David Thompson.
Katrina will be visiting every 3 weeks and we will be adding her sensational Spirit House menus into Friday evening and Saturday morning classes. The calendar already shows dates for her first few classes on  May 21/22/23 and June 26/27/28.

Katrina is highly skilled, professional and has a wonderful manner with class participants. Her teaching style is patient, encouraging and engaging and she has taught the greats such as Kylie Kwong a thing or two about Asian Cuisine.
I am more than delighted to welcome Katrina to the list of top chefs which we have teaching at the School and wait with great eagerness to enjoy more sensational Spirit House Food.
For those of you who can’t wait until April, I have good news that Kelly Lord, our other very popular Spirit House Chef, arrives back in Adelaide tomorrow ( Sunday 15th March) to kick off his next set of classes running through March, then again in May and June. Join him for his Tastes of Thailand, Thai Feast For Friends, Chefs Wok, SE Asian Curries or his Moroccan and More Moroccan Classes. Be quick to book!

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Getaway to Sticky Rice Cooking School

The ‘Buzz’ of the Sticky Rice Cooking School reached the ears of Getaway presenter and Adelaide Hills lover Catriona Rowntree and yesterday her and her Film crew joined owner Claire Fuller at Kelly Lord’s Tastes of Thailand class.

Arriving in true professional manner with a Sticky Rice ‘Red’ dress on Catriona soon acquainted herself with the friendly group of eager customers who were there on the day.  She was soon adorned in her smart black Sticky Rice apron and chopping boards and knives at the ready it was lights, camera, action!

Catriona’s fun and warm hearted nature and genuine love of people was a magical blend for the day and before long everyone was comfortably chatting and joking about their attempts at knife skills versus Kelly’s.

Time for some sound affects and the Mortar and Pestles were brought into action , ‘The Bigger the Better’ being a tip that amused Catriona!

The Red Curry Paste done it was time for some fiddley Prawn Spring Roll Wonton wrapping, which was made even more challenging by the stop and start camera shots that the producer wanted.  Pick up the prawn now, put the prawn back down, unwrap, re-wrap…”okay its a Wrap!”

Drinks and chat time for everyone at last but don’t eat the Spring Rolls yet!! Close up shots and arty presentation made for a drawn out torture for those who just wanted to taste some of those mouth watering morsels served with a sticky sweet chilli dipping sauce.

On camera Catriona was keen to ask Claire about how the Sticky Rice Cooking School was born from her dream to bring all the elements of great cooking class experiences together with top chefs, real people, inspiring decor and first class teaching and facilities. The result is a place that is alive with a buzz so strong  that customers are coming back time and time again.

The recipe for success it seems is the warmth and humour of a host who welcomes top chefs, real people and eager food lovers into a place that is layered with interesting and cultural stimulus. Simmer with wine for 4 hours in a beautiful 1940’s building and serve top class cuisine in a dining room full of inspiring decorating ideas, overlooking a 3 tonne Buddha! No wonder people are asking for seconds!

The Getaway Team were unobtrusive, professional and effective on the day and Catriona’s and the Producer’s efforts to research and portray the real essence and product offered by the school only served to underpin the shows integrity and success.

A sit down meal of Red Curry of Chicken with Kaffir Lime Leaf and Basil, Thai Beef Salad and Tiny Pearls of Tapioca in Velvety Palm Sugar and Pandan Syrup rounded off the day with a flourish.

A most enjoyable class and fun day for all!

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The Australian Reviews Sticky Rice Cooking School

The Australain Newspaper journalist Christine McCabe visited our cooking school last year and published this complimentary article about her experience.

Click here for the full review……….

Jobs News Technique Uncategorized

Sumptuous Magazine invites us to the Adelaide Showground Farmers Market

Sticky Rice Cooking School has been invited by Sumptuous magazine to present a demonstration on Sunday the 12th October 2008 at the Adelaide Showground Farmers Market.
Our Chef Yukiko Anschutz will dazzle you with a few fresh and exciting Asian recipes from 10.30am-11.30am using produce from the market.

Chef Yukiko Anschutz is currently working at the prestigious Hyatt Regency hotel in the award winning “Shiki” restaurant. Chef Yukiko has a passion for Thai and Japanese cuisine and over 14 years of experience in the food industry. During this time she has tutored for the Institute of TAFE and been a guest demonstrator at major culinary events including the 2006 ‘‘Seafood Soiree’’ and the 2005 central market ‘‘Tasting of South Australia’’ and undertaken training at the Thai Cooking School at the Oriental Hotel in Bangkok.

Chef Yukiko is a perfect fit for the Sticky Rice Cooking School because she believes that cooking should be fun and exploratory; a fundamental tenet of her classes. Yukiko has an unique ability to demonstrate traditional Asian cuisine and then infuse it with exciting and contemporary influences.  Chef Yukiko builds on this by making her cooking classes enjoyable and uncomplicated -she has the exceptional ability to deconstruct complex and intimidating dishes; distilling the recipes and culinary techniques into simple and effective principles that allow all lovers of fine food to improve their culinary skills.
So come along and experience Chef Yukiko’s effervescent and engaging style as she takes you on an Asian cooking adventure.

WHEN:
Sunday 12th October 10.30am -11.30am
WHERE:
Adelaide Showgrounds Market Kitchen
Adelaide Showground in the Leader Street Pavilion and joining car park entry from Leader Street. Car parking is available at the Showgrounds for $3 near the market site. Members receive parking for $2.

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Be Celeng Base Manis (Pork in Sweet Soya Sauce)

This is a perfect Indonesian dish to wow your friends at a dinner party. It’s rich and sticky and best served with a green veg steamed or stir fried and plain rice.
Technique Tips
It can be made in advance and in fact requires long slow cooking and cooling which enhances the flavour. Use a wide top pan so that you achieve the reduction of the liquid each time you heat and cool the contents and never cover the pan. Use second grade pork like neck or shoulder not the lean cuts which will dry out during the long cooking time. The key is to add the liquid gradually throughout the process so never cook in one go if you want to achieve the best results. I was taught to cook this in an outdoor kitchen in Bali at the Bumbu Bali Cooking School where we cooked up almost 12 recipes in a day! Next time you visit Bali, I recommend a days cooking there, you will certainly learn from the best.
Ingredients
2 tbls Coconut Oil- this is available in jars from the Asian supermarket
5 shallots , peeled and sliced
5 cloves of garlic peeled and sliced
600g boneless pork leg , shoulder or neck cut into 2cm cubes
8cm Ginger peeled and sliced
4 tbls Kepas Manis- (Sweet soya Sauce) ABC brand is best.
2 tbls Dark Soya Sauce
1 tsp Black peppercorns
2 cups Chicken Stock
6-10 birds eye chillies left whole
Preparation
1.    Heat coconut oil in a heavy wide top saucepan. Add shallots and garlic and sauté for 2 min over medium heat or until lightly coloured.
2.    Add pork and ginger, continue to sauté for 2 more mins over high heat. Add sweet and salty soya sauce and crushed black pepper, continue to sauté for 1 min.
3.    Pour in a little of the chicken stock , add the chillies and simmer over med heat for aprox 1 hour in total, but allow to cool down and stop cooking twice during this process and top up with chicken stock out of the allowance each time.
4.    When cooked there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little chicken stock.

Recipes Uncategorized

Balinese Spiced Chicken

500g Chicken thigh meat
1 tbls peanut oil
3 Asian shallots sliced thinly
1 Garlic clove chopped finely

Pounded Spices
5 thin slices galangal
2 tsps chopped coriander roots and stalk
1/4 tsp cumin powder
3 pieces candlenuts
½ tsp white pepper

400ml coconut cream
½ tsp dried turmeric
1-2 tbls grated palm sugar
½ tsp Asian chicken stock powder
1 tsp green curry paste
2 small red/green chillies sliced
3 potatoes peeled and cut into pieces
2 salam leaves
¼ tsp dried nutmeg powder
1 clove

Using a pestle and mortar pound the candlenuts, galangal, coriander, cumin and white pepper into a smooth paste.

In a wok, heat the oil and fry the garlic and Asian shallots until golden. Add the spice mixture and fry until fragrant 1-2 minutes.
Add the chicken and coat with the spices until sealed. Add the potatoes and mix through and cook for 3-5 minutes until fragrant.
Add the coconut cream, and all other ingredients and stir through gently until well incorporated.
Leave to cook for 30-40 minutes until chicken is tender and sauce has thickened slightly.
If the curry gets too dry during cooking, you can add small quantities of milk, coconut milk or water.
Serve with Asian Roti bread and steamed jasmine rice.

Recipes Uncategorized