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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Kids Cooking Class- July School Holidays

Our next cooking class for kids is on July 8th 2015.

This is our brand new school holiday class for kids aged 10+. The class covers a broad range of cooking techniques. All equipment, ingredients, tuition and lunch is included. This class may not be suitable for dietary requirements and allergies. Please check with us before booking. 10am-12.30pm. The Menu is- Thai steamed Chicken Cakes with Sweet chilli sauce using a Handmade Thai Red Curry Paste. Vegetable Rostis. Baked Risottto balls with Bacon and Cheese. Coconut Lacy Pancakes with Chocolate Genache. Winter Cordial.

This is a hands-on class for the children and they will learn all the skills needed to produce this carefully crafted menu. The children will enjoy their results at a sit down meal while we do the washing up for them! Please note the recipes are nut free, however Kids with severe nut allergies may not be able to attend since there are traces of nuts in the cooking school kitchen.

Bookings here or tel the office 8339 1314

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Your Private Chef at Sticky Rice

Sticky Rice Cooking School Launches New Private Chef Experiences

For a long time now we have had many requests from couples or small groups of 4 or 6 people who want to have a private class rather than join one of our public classes.

Well now we have launched our new Private Chef Lunch and Dinners which allow between 2 and 6 people to enjoy a 4 course menu, matching wines and a top professional chef exclusively for themselves.

Sticky Rice Cooking School now offers people the chance to plan a private session during the week when our public classes are not running. You can either stay with us in the villas and we will come to you or for more participation in the cooking, you can book to come for lunch or dinner at the cooking school and get a bit more involved. You are in charge of the menu choices as you will be offered a choice of 4 tempting appetizers, entrees, mains and desserts.

Whether you’re a ‘sit back and watch’ type or a ‘get in there and have a go’ type the 4 courses of restaurant quality fare matched with great wines will have the same effect on everyone- A very satisfied smile, a radiant glow and a full belly!

The cost of the Private Chef experience is $500 for 2 people minimum, $900 for 4 people and $1200 for 6 people. Discounts apply if you are staying in the villas and you have more than 2 people. Allow 2-2.5 hours duration.

Take a look at our Lunch and Dinner menu for this experience.

Appetiser Choice

Natural oyster with citrus soy and chilli radish

Thai Pork and Prawn dumpling with peanut lime soy dipping sauce- can be without prawns

Seared scallops with wasabi vinaigrette

Smoked salmon and daikon salad on a homemade black sesame rice cracker

Confit duck and sticky coconut sauce on betel leaves

Sweet caramelised pepper and coriander ground pork served on top of slice of pineapple

Entrée choice

Crispy salmon with paw paw and peanut salad with hot and sour lime dressing

Sautéed king prawns with zucchini flower salad with hot and sour dressing and garlic chips

Lemongrass Beef satay with Spicy peanut sauce

Seared duck breast and crispy apple salad with sweet citrus dressing

Vietnamese crispy pancakes with shrimps and pork or chicken served with rice paper sheet with fresh herbs

Pork belly and rice noodles with Vietnamese herbs in lettuce cups

Main choice of

Crispy barramundi with green paw paw salad and salted lotus chips

Thai green curry of chicken or prawns with apple eggplant

Mussman curry of Wagyu Beef

Spiced herbed rack of lamb served on Yuzu mash with teriyaki jus and garden salad

Kari kari chicken (crispy pan fried chicken thigh fillet marinated in Japanese rice wine and Mirin) served with sesame spring onion dressing and edamame rice

Desserts choice of

Death by chocolate with Raspberry coulis and vanilla bean ice-cream

Coconut custard cake served with mango coulis and vanilla bean ice-cream

Cherry soufflé cheese cake

Poached pears with candied ginger and turmeric syrup

Black Sticky rice with served with egg custard and sesame

Adelaide Hills Accommodation News things to do

Cooking Classes Adelaide

Whether you’re visiting or living in Adelaide, a Sticky Rice Cooking class is a great place to spend a day out learning new skills and making new friends. Our calendar of classes is constantly expanding as new chefs come on board bringing new and innovative food ideas.

Wine and dine on your creations at the end of your class – great fun for young and old.

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