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/
Events Master Chefs News
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.
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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.
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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.
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John Dory being barbecued
Photo: Josh Geelen |
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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!
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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!
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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.
Adelaide Hills Accommodation Master Chefs News
We have a very special masterclass just posted in the calendar with Celebrity Chef Poh.
Thanks to our friends at Matilda Bookshop you also get a copy of her new book as part of the ticket price. As a VIP guest on the day Poh will be your chef and you will enjoy cooking demonstrations and tastings of several of the recipes from her new book all served to you with matching wines from Mclaren Vale winery Dowie Doole. This up close and personal event gets you the chance to meet Poh, sample delicious food and wine and then take away your own signed copy of her new book. Could be a great Mothers Day gift as the event is on 15th May!
Book via Sticky Rice Cooking School’s website here
Master Chefs News
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http://www.thinkingofyou.com.au/dancing-in-the-kitchen/cooking-friends
22.01.2014
What inspires you to cook with friends?
When I find great produce I want to share it with my friends and see their reaction.
How do you prepare to cook with friends?
I go to the markets and base the dinner around my choice of ingredients. This is usually as simple as possible, one pot cooking so I can enjoy the time with my friends.
What makes the perfect dinner party?
The friends you invite to share the meal with.
What are the things you can’t live without?
Spring onion, garlic, ginger and good quality olive oil.
What did you learn from your time spent with Claire from Sticky Rice?
I appreciated the peaceful and amazing atmosphere at the cooking school. The Electrolux kitchen has been beautifully laid out and is extremely functional.
What inspires you to cook with friends?
Usually it’s a new recipe. I enjoy selecting and planning a menu, and then to put it into practise. I essentially use my friends as guinea pigs! In fact, when Tetsuya left I recreated three of his amazing dishes for 40 staff. He did say I could call him if I got stuck but I managed to pull it off!
How do you prepare to cook with friends?
I choose recipes that I know will work within the time I have. I am past the days slaving away on a Thai banquet, frantically stir frying and deep frying while my guests are left unattended. Prep is crucial – the dishes that come together magically without effort on the night are winners.
What makes the perfect dinner party?
The most important aspect of the dinner party is your group of friends. If they enjoy themselves, have great food and feel looked after, then it’s gone well. It’s perfect when the food seems effortless but has people raving about it long afterwards.
What are the things you can’t live without?
Chilli… And all the Asian pantry staples such as fish sauce, soy sauce and oyster sauce.
What did you learn from your time spent with Tetsuya at Sticky Rice?
How calm and relaxed you should be when entertaining! Not to complicate dishes with sides and salads and lots of extras. Let the star of the dish shine through. A small serve of a quality protein bursting with flavour is so much more elegant and satisfying than a big plate of carbs.
Master Chefs News
City Messenger was impressed by the local produce used in our masterclass with Tetsutya in Oct 2013.
Master Chefs News Reviews
Australian Traveller Magazine attended our very special Masterclass with Tetsuya. Read their article. http://www.australiantraveller.com/opinions/getting-to-know-tetsuya/
and watch their footage of Tetsuya in action here on You Tube.
Getting to know Tetsuya
November 13, 2013
Master restaurateur Tetsuya gives Steve Madgwick a masterclass in simple cooking and deadpan comedy at the Sticky Rice Cooking School in the Adelaide Hills.
“You must like cooking for a person, otherwise you might slip something into their food,” says Tetsuya Wakuda, with a straight face.
Holding the drama for a few seconds, a cheeky grin spreads across his face.
I am spending an afternoon at the Sticky Rice Cooking School with the legendary owner of the eponymous Sydney restaurant Tetsuya’s.
The lesson is supposed to be in simple food and “a lazy ways to entertain people” but it turns into a masterclass in subtle comedy. Tetsuya, whose restaurant has been ranked in the top five in the world, flits between earnest foodie advice and deadpan one-liners.
He prepares a host of dishes over a few hours, including a “tagine for lazy people” with strong Moroccan flavours, baked barramundi with roast fennel, and wagyu steak straight from the fridge to the pan to the oven. Simple field mushrooms are the highlight – delectable.
Tetsuya’s flavours obviously borrow heavily from his Japanese heritage: mirin, soy and even the ubiquitous sweet chilli sauce.
But he is equally true to his classical French training that he received under Tony Bilson’s at Kinsela’s, back in the eighties. The main lesson: You can never have enough butter.
In fact, “using olive oil is an option, but butter in your food is not an option – it’s a must”, he says.
This becomes obvious as he prepares the remainder of the dishes, especially ‘special’ scrambled eggs, with creamed corn for texture and flavour.
Apparently, scrambled eggs are “not just a breakfast option”.
No certainly not, especially when ingredients such as truffle salt find their way into the dish. A subtle fusion – just like the man himself.
Two minutes with Tetsuya
Q: Which of your world travels has most affected your food?
Visiting Italy, as I admire the cuisine and their attitude to it. They respect the seasons and have a wonderfully ingredient-driven cuisine.
Q: If you weren’t a successful chef, what else would you be?
I’d be a fisherman.
Q: What was your most dominant impression of Australia when you arrived back in 1982?
I couldn’t understand the strong Australian accent.
Q: Since you first opened Tetsuya’s, what is the biggest change to the Australian restaurant culture?
People are more open and adventurous. I think they are more willing to try new foods.
Q: What makes a good dish?
Good ingredients treated with respect.
Q: Favourite all-time ingredient?
Himalayan pink salt.
Q: What makes a great Japanese whisky (he’s a big fan)? Better than Scottish whisky?
The water makes the difference – it’s not better, just different. Also, you have to remember the Japanese learnt to make whisky from the Scots. You can’t forget that.
Q: How did it feel when you first found out you were in the top 5 restaurants in the world?
I was so proud of my team.
Q: What is your favourite holiday destination in Australia?
Tasmania.
Q: Somewhere in Australia that you’ve always wanted to go to but haven’t (yet)?
Northern Territory.
Q: Is food fashion? If so, what is the next?
I don’t follow fashion at all. We look for good ingredients of the freshest and highest quality available and go from there.
Q: Your greatest vice?
I do eat too much.
Q: Do you miss Japan– will you ever return?
I go back often and always enjoy myself, but my home is always in Australia.
Q: What’s next? Any new restaurants on the horizon?
Maybe…
He has long been considered Australia’s master of Vietnamese cuisine and on Oct 10th 2013 Luke Nguyen return to Sticky Rice Cooking School for the 3rd time in as many years. His visit coincides with the Adelaide Hills cooking school’s 5th anniversary and promises to be a memorable day of celebrations and great food and wine as guests enjoy a cooking demonstration by Luke and five star wines by Battle of Bosworth.
For Luke it is a great opportunity to visit the Adelaide Hills again and showcase his brand new book the Food of Vietnam. In The Food of Vietnam Nguyen has created his opus; a comprehensive, beautifully illustrated, endearing, compassionate and thoroughly researched ode to the food of his homeland.
Boasting over 350 pages of lavishly illustrated recipes, divided by region, The Food of Vietnam is part cookbook, part love letter to the people, the flavours and the culture of Vietnam.
About the book:
Chef, restaurateur, TV host and author Luke Nguyen traverses the length of his homeland — from Saigon to Sapa — in this comprehensive guide to Vietnamese cuisine. From the authentic street food of the country’s busiest cities to the simple seafood dishes of the coast, The Food of Vietnam is a journey to the heart of a rich and diverse culture.
To book this great experience visit the website here
Events Master Chefs News
Sticky Rice Cooking School is hosting a hands on cooking class with d’Arrys Verandah’s Head Chef Peter Reschke and legendary winemaker Chester Osborn from d’Arenberg wines on Saturday 1st December 2012.
All participants will cook alongside Peter in preparation for dinner service that evening when their invited guests will arrive. It’s ‘My Restaurant’ style with a top professional Chef and wines from a legendary winemaker.
Head Chef d'Arrys Verandah
Wine Maker Chester Osborn- d'Arenberg Wines
We are very excited about our upcoming cooking class with Celebrity Chef Miguel Maestre on Saturday 24th November 2012. Bookings can be made on our calendar page here.
MIGUEL MAESTRE
There are chefs who work for many years in various kitchens around the world refining their craft and making a name and then there is Miguel Maestre, a Spaniard who has made Sydney his home, and powered his way up the ranks.
Miguel was always destined to cook, from a family who lived and breathed good food and wine, his destiny was pre-determined from a young age.
Miguel first began cooking when he was 21 when he moved to Scotland to experience the world. It is also where he learned to speak English. His progression was quick, after working his way up through the ranks at Indigo Yard, Montpelier’s Partnership (biggest monopoly of restaurants in Edinburgh). Miguel then returned to Spain, before moving to Australia 6 years ago.
He has been fortunate to work in some of Sydney’s premier kitchens including Bather’s Pavilion, Bel Mondo and Cru, before taking up the position at Minus 5 at Circular Quay. At 27 years of age, it was a big test, but the reviews and customer feedback proved it was worth the leap of faith. Miguel became, Head Chef of Tony Bilson’s Number One Wine Bar in Sydney’s Circular Quay. Working under his friend and mentor Manu Feildel, he impressed the Sydney food scene with his authentic Spanish Tapas and energy.
In January 2010, Miguel opened his first restaurant, El Toro Loco (The Crazy Bull) and in the same year, he was appointed consultant and creative chef of the Argyle’s Bazar by Miguel Maestre in the Rocks, Sydney. Now in his own catering business, offering a Personal Chef experience, Miguel is enjoying the opportunity to create bespoke dining experiences for people wanting to entertain at home.
Miguel’s TV credits include co-hosting the hit series of “Boys Weekend”, alongside friends Gary Mehigan, Manu Feildel and Adrian Richardson. The show has aired in over 100 countries worldwide. His first series of ‘Miguel’s Tropical Kitchen’, aired on Lifestyle Food Channel in early 2010 and was sold around the world. Miguel has appeared on Channel Ten’s “Masterchef”, “Junior Masterchef”, has been a regular on “The Circle” and “9am with David & Kim”, Channel Seven’s “Better Homes and Gardens”, Channel 9’s “Kerrie Anne Kennerly Show” and “Today.” He has also been on cooking spots for MixFM in Melbourne, Sydney and Brisbane. Miguel launched his own Cooking and recipe Ipad & Iphone App’s in 2011 in both English and Spanish. Currently Miguel is filming and appearing on Network 10’s new lifestyle show “The Living Room” with Amanda Keller, Chris Brown and Barry DuBois.
Events Master Chefs News
