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/

Events Master Chefs News

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
Events Master Chefs News

Sticky Rice on TV

Adelaide Hills Accommodation Master Chefs News

Poh’s masterclass

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

Cooking with friends by Electrolux

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http://www.thinkingofyou.com.au/dancing-in-the-kitchen/cooking-friends

22.01.2014

Tetsuya Wakuda

Tetsuya’s Restaurant and Electrolux Ambassador

www.tetsuyas.com

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.

Claire Fuller

Sticky Rice Cooking School

www.stickyricecookingschool.com.au

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

Local SA Produce cooked by Tetsuya at Sticky Rice

City Messenger was impressed by the local produce used in our masterclass with Tetsutya in Oct 2013.

Master Chefs News Reviews

Tetsuya at Sticky Rice Cooking School

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.