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Luke Nguyen Cooking Demo
A very special event at Sticky Rice Cooking School on Monday 19th November 2012 3.30pm.
Book now for a very limited and special chance to meet Celebrity Chef Luke Nguyen again in the Sticky Rice Cooking School kitchen and watch him prepare several stunning dishes from his brand new book. This event is a cooking demonstration by Luke ( not a hands on class) and the price includes a signed copy of Luke’s brand new book thanks to our friends at Matildas bookshop in Stirling. Tastings of every dish with a glass or 2 of complimentary wine is all included. Come and meet Luke, watch him create mouth watering dishes and take away a personalised signed copy of his book to help you create these masterpieces in your own kitchen. A very special event! 3.30pm-5.30pm
Luke Nguyen’s Greater Mekong
A culinary journey from China to Vietnam
Luke Nguyen’s Greater Mekong is an evocative culinary adventure that explores Asia’s most famous river. Starting in south-west China and journeying through Myanmar, northern Thailand, Laos and Cambodia, before meandering down to the vast Mekong Delta in Vietnam, Luke immerses himself in the cultures and communities who depend upon this life-giving river. Along the way he discovers the local cuisines and learns the heart-warming stories from the people he meets.
Filled with stunning photography and authentic recipes from each region, Luke Nguyen’s Greater Mekong captures the true essence of this magnificent river: its people, food, culture and beauty.
With over 70 recipes – including chargrilled pork grilled in bamboo from Thailand, steamed lemongrass and dill fish from Laos, tea-infused sesame dumplings from China or, for the more adventurous, clay-pot cola chicken from Cambodia – Luke Nguyen’s Greater Mekong is a visual and culinary adventure.
About the author:
Luke Nguyen is the owner of Sydney’s famous Red Lantern restaurant. He has written three previous cookbooks and is the presenter of several SBS cooking shows, including Luke Nguyen’s Greater Mekong. Luke currently splits his time between Sydney and Vietnam.
Events Master Chefs NewsTV Food Safari Maeve O’Meara and Mapo Chef
Coming to Sticky Rice Cooking School April 29th 2012
Our special tasting Australia event for 2012 is with Food Safari presenter Maeve O’Meara and head Chef from Award Winning Restaurant Mapo. Chef Chung Jae and Maeve O’Mera will start by meeting participants at Adelaide’s biggest Korean Supermarket before returning to the Sticky Rice Cooking School will everything they need for the hands on masterclass. Bookings details are now online and places are limited.
Red Lantern’s Luke Nguyen at Sticky Rice Nov 11
RED Lantern’s Luke Nguyen 2nd Nov 1pm
A very special chance to meet Celebrity Chef Luke Nguyen in the Sticky Rice kitchen and watch him prepare several stunning dishes from his brand new book Indochine. Come and meet Luke, watch him create mouth watering dishes and take away a signed copy of his book to help you create these masterpieces in your own kitchen. 1pm-2.30pm
This event is a cooking demonstration by Luke ( not a hands on class) and the price includes a signed copy of Lukes brand new book valued at $69.99. ( thanks to our friends at Matildas bookshop in Stirling.) Bookings
Indochine sees Luke Nguyen revisit his beloved Vietnam and seek out the food and cultural remnants of this former French colonial empire. On his regular visits to Vietnam today, Luke is often struck by the appearance of people wearing berets, speaking French and the aromas of coffee and butter emanating from cafes and patisseries.The recipes and accompanying stories in Indochine showcase the French influence upon Vietnamese history and cuisine.
Events Master Chefs NewsFollow us on Facebook- Simon Bryant menu
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Our facebook page is now live http://www.facebook.com/#!/pages/Sticky-Rice-Cooking-School/.
Follow all our latest news updates as they happen. Like Simon Bryant’s Master Class Menu just released.
” I’ve just got off the phone from Simon Bryant and his masterclass menu on 26th Nov is going to be crazy! Its a Cheong Leiw inspired menu of Gulf SA prawns in XO sauce, Snake beans in Szechwan with Garlic Oil, Green Tea Scallops w Celery Leaf and water chestnuts, Stuffed Beggars Chicken with lotus root, lotus nut and bamboo, (wrapped and baked in lotus leaf and salt dough), Beansprout, chilli, dakon and carrot pickle and dessert of Peanut and lotus sweet rice with red date, angelica and goji. I’m booked in!” Nov 26th
For more info on what Beggars Chicken is… here is the story
Events Master Chefs NewsSpirit House Chef teaches Asian banquet
Katrina Ryan is our interstate guest Chef in June 2011 when she visits us to teach 3 outstanding classes including a standout Asian banquet Class. Click here for bookings $125pp all inclusive of dining and complimentary wines.
Ex Head Chef- Neil Perry's Rockpool Restaurant
The menu is a real winner and with Katrina’s experience as ex Head Chef of Neil Perry’s Rockpool Restaurant you are guaranteed a great learning experience. Here’s what’s in store!
Crispy Salmon, Shallot and Ginger Straws with Wasabi Mayonnaise;
Hot and Sour Prawn soup with Galangal, and Coconut Milk
Red Curry of Duck with Lycees;
Warm Salad of Crispy Fish with Lemongrass, Mint and Ground Roast Rice.
Caramel Poached Pears with Turmeric and Ginger.
Hot and Sour Prawn Soup
Warm Salad of Crispy Fish
Red Curry of Duck with Lychee
Caramel Poached Pears with Ginger and Tumeric
The Asian Banquet class is running on Sunday 19th June at 9.30am-1.30pm.
If you fancy something more Middle Eastern then have a look at Katrina’s Moorish Moroccan class which is running on the evening of Friday 17th June at 6pm-10pm. This has been a much loved class and even Not Quite Nigella felt she had to blog about it. See here for her review.
Think you can handle the heat in a restaurant kitchen then why not book one of the last few places in Katrina’s Asian Master Class which is running on Saturday 16th June from 2pm-9.30pm. You don’t have to be an expert cook but you do have to be passionate and have stamina for the marathon cook and eat session. Experience the atmosphere of a restaurant kitchen by cooking for your invited guests. Allow 6-7 hours for this in-depth class then sit down to enjoy the dinner with a friend of your choice and complimentary wines from special guest winery The Lane Vineyard. $295pp ( One cook and two to dine)
This master class is a cooking session limited to 10 people only. Your will be mastering the knife skills and finer points of deboning, stuffing, filleting, t-smoking and crab eating as you cook up an impressive 4 course restaurant quality menu for your dinner guests who arrive at 6pm. The pressure is on but you do have a Top professional Chef in the kitchen with you! Phew!
Crispy Coconut Fried Prawns stuffed with pork served with sweet chilli and ginger sauce and mint and pommelo Salad; Salt and Pepper Crab; Rainbow Trout , boned and tea smoked with roasted chilli jam dressing. Fresh Coconut Carrot and Lime leaf salad; Boned whole Chicken stuffed with Chinese Crab omelette and served with chicken broth and XO sauce. Saut饤 water spinach with oyster mushrooms and yellow bean sauce and Star Anise Cream with Caramel Ginger Oranges and Sesame Snap biscuits.
Events Master Chefs NewsChristine Manfield Master Classes a Hit!
Christine Manfield’s Master Classes were a huge hit with customers and staff alike and the 3 day marathon in May 2010 was an exhilarating, adrenaline filled gastronomic delight.
Christine was a true professional with her clear communication, her precision for detail and her superb organisational skills. Her calm, gentle and kind manner was to be admired and applauded and all who worked with her during the classes were truly inspired.
None have been more inspired than volunteer Chef Samantha Neale who also assisted David Thompson during his visit to Sticky Rice Cooking School. Following on from her dedicated hard work and professional attitude Christine Manfield offered Sammie a job at Universal Restaurant in Sydney. Sammie had taken leave without pay from her Adelaide restaurant Job in order that she could take part in the masterclasses with Christine. Her dedication was rewarded tenfold when the golden job opportunity was offered and we wish Sammie all the very best for her new life in Sydney.
After Class Owner Claire Fuller persuaded Christine to leave her mark on the cooking school as David Thompson had done before her. She cheekily drew a love heart around David’s message before adding her own special message to the Cooking School.
Events Master Chefs NewsChristine Manfield in Adelaide
Limited places are now available for the 3 Master Classes with famed author and Restaurateur Christine Manfield. May 21, May 22, May 23 2010
Christine Manfield to teach Master Classes
We are flying the Sydney based Chef to Adelaide and offering a very rare and exciting opportunity to really up-skill and become masters in Asian cuisine under the instruction from this Master Chef.
Christine’s highly celebrated restaurant Universal opened in Sydney’s Darlinghurst in August 2007 and with many published cookbooks and an international following, Christine is one of the few Top ranking Chefs in Australia who masters in Asian Food.
This is a rare opportunity with a maximum of 3 classes only.
During the 4 hour hands-on class, Christine Manfield will prepare and demonstrate a challenging menu based on her best selling ‘Universal’ Restaurant dishes as well as recipes from her newest cook book ‘Fire’ whilst delivering a wealth of knowledge along the way.
Following the demonstration of each dish, participants will create their own attempts under the watchful eye of this great Chef. Dining and wine tasting will follow with visiting Adelaide Hills wineries Nepenthe and Bird in Hand already lined up to complete the gourmet day.
The class focuses on the technical and challenging elements of this complex Asian menu.
Rice Crackers and Chilli Pork- (organic berkshire pork w Makrut lime leaves, cashews and coconut served on deep fried golden rice cakes)
Rare Roasted Hahndorf Venison w Spiced Beetroot and Coconut Sambal- (garam masala oil rubbed Hahndorf Venison w spice infused beetroot served w coconut tamarind sambal)
Palm Sugar Kingfish and Green Mango Salad w Caramel- (exquisite hiramasa kingfish fillet in caramel sauce with salted dried radish and green star fruit served on betel leaves)
Salted Hazelnut Caramel and Chocolate Tart. (chocolate pastry, salted hazelnut caramel and
chocolate ganache w Mandarin Napoleon liqueur)
It’s a master class not to be missed! Booking details at this link.
To read up on Christine’s Profile visit our Chefs Page!
Events Master Chefs NewsVietnamese Master Class May 3rd
Chef/Author ‘Little Vietnam’ (Lantern) Nhut Huynh
Vietnamese Master Class May 3rd 2010
In 2010, Nhut is excited to be involved with Tasting Australia in Adelaide in April/May and 2nd series of Master Chef. He has a Master Class scheduled for the Sticky Rice Cooking School on May 3rd as well as filming for a new cookery/lifestyle program. Bookings here
Nhut Huynh arrived in Australia in 1984 as a refugee from Vietnam. Like many others escaping political change and upheaval, he had dreams of a better life with freedom and opportunity. Nhut began his cookery career as a kitchen hand working on Sydney Harbour on tourist boats. Even though he spoke no English, he persevered and through the support of friends and colleagues he was signed as an apprentice cook. Nhut excelled in practical skills but was left behind when it came to theory, so his employer structured his roster so that he could go to English classes each day to assist with his TAFE study.
After finishing his apprenticeship, like many before him he ventured into the world of commercial cookery to explore his options. After an unremarkable but enjoyable career, Nhut met his future business partner food and wine writer Jeremy McNamara in 2000. The chance meeting with Jeremy turned into a great friendship and within a year Nhut and Jeremy had opened their first restaurant RQ Sydney in Darlinghurst, NSW.
On the drawing board, RQ started life as a casual brasserie serving simple Asian favourites, but as the project came together it evolved into one of Sydney’s early pioneers of upmarket Asian eateries. RQ was an immediate success and Nhut quickly developed a signature style of Vietnamese inspired dishes prepared in a contemporary style. Reviews and media hype recorded Nhut’s journey, and regular appearances on television and articles in premium food media followed including Australian Gourmet Traveller and Delicious Magazine.
RQ scored well in the Sydney Morning Herald Good Food Guide for five years running. In 2006, Nhut and Jeremy decided that there was still a place in the market for the original RQ concept of a fast and funky brasserie named Snakebean Asian Diner was born. Again, Nhut received great food media support for his new venture including special listings in the Good Food Guide.
Nhut has appeared as a regular presenter on Mornings with Kerri-Anne (9 network), Fresh (9 network), Food Safari (SBS) and a wide range of public demonstration events across NSW. Nhut also has spent time teaching at The KOTO project for street kids in Hanoi and in 2004, he was recognised for his contributions to training in cookery with an award from Tourism Training Australia
In 2007, Nhut and Jeremy sold RQ Sydney to free Nhut from full-time commitment to their restaurant operations, and Nhut began work on his first cookery book ‘Little Vietnam’ (Lantern). Nhut travelled widely throughout Vietnam to collect treasured family recipes for his book. Snakebean and Nhut’s wholesale catering division, RQ Catering, continued to thrive and in July 2009, ‘Little Vietnam’ was published to wide acclaim. Nhut is currently working on research for his next book and is engaged as a training consultant specialising in Asian cookery, private and corporate cooking classes and appearing as guest chef at events nationally.
What started as a dream for a penniless farm boy with no English in a strange land has become a reality. Nhut Huynh continues to surprise and delight diners and his colleagues with his unique take on Vietnamese inspired cuisine in Australia. Bookings for his master class are now open in the Sticky Rice Cooking School Calendar.
Events Master Chefs NewsDavid Thompson Master Classes November 2009
“For a mastery of Thai cooking, you must allow your tastebuds to be your guide.”
Internationally renowned and respected Chef David Thompson will be teaching 3 Sensational Master Classes at the Sticky Rice School on 13th,14th 15th November 2009. This is a one off opportunity for SA since David has not visited Adelaide for 8 years! Places are limited… Bookings Open Now via our class calander!
Here’s a bit about this great Chef!
David first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and cuisine.
But it was that visit to Thailand, and 18 months spent studying Thai cuisine under the guidance of an elderly matriarch who cooked for the Royal Family at the palace at Bangkok, that “seduced” him completely.
Restaurants
On his return from Thailand, David opened his own restaurant in Darley Street Thai in Sydney’s Newtown, and was then very much an oddity – a western chef tackling Asian food.
His Sydney restaurants, the acclaimed Darley Street Thai – now closed – and the perennially popular Sailors Thai, have increased the awareness and appreciation of authentic Thai cooking in Australia. In July 2001 he opened Nahm, in London’s Halkin Hotel. Seven months later, it gained a Michelin star, making Nahm the first Thai restaurant to attain such an award.
Author
Working alongside cooks who had perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation – before they were eroded, altered and modernised beyond all recognition. The result was David’s First book Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English.
Thai Food – is regarded as the bible of Thai cuisine. Indeed, with its detailed exploration of the role of food in Thai culture, as well as plenty of recipes, the book runs to an appropriately biblical number of pages.
Due to be released is David’s second book Thai Street Food, and his Master Classes in November at the Sticky Rice Cooking School will explore just that!
Mentored
Amongst others including Spirit House Chef Katrina Ryan and Award winning Adelaide Chef Jordan Theodoros (both on our chefs page!) David mentored Martin Boetz at Darley Street Thai and it was during this period that Martin first developed a passion and palate for Asian food cooked with the freshest, local produce and ingredients.
Martin later went on to run Sailors Thai. It was here that he secured his reputation as one of Australia’s leading talents of contemporary Thai-style Asian cooking. In 2003, Boetz was honoured when David Thompson visited from London to officially launch his first cookbook: Longrain Modern Thai Food (Hardie Grant Books).
Living and Working in Bangkok
Since that fateful trip some 20 years ago, Thailand has become David’s second home and he continued to spend aprox 6 months of the year there.
David consults to the prestigious Suan Dusit College in Bangkok on the preservation of Thai culinary heritage and he is also an eloquent ambassador for Thai culture.
He is, in short, passionate and maybe even a tiny bit obsessive about creating authentic Thai dishes. So much so that when the Thai government wanted to set up a restaurant serving the very best of their country’s cuisine, he was the man they called in to help.
His Philosophy
His food is pure Thai and he makes no attempt to juggle flavours and ideas; he makes no compromises in trying to reproduce the fine Thai dishes he discovered in Bangkok. He works to re-create a flavour, a taste sensation, and he pursues authenticity rigorously.
In his determination to find the correct ingredients, David has worked with farmers in the Northern Territory and far North Queensland, encouraging them to plant crops of Kaffir limes, water lilies and wild ginger to fuel his cooking pots. His kitchen uses painstaking traditional techniques.
As part of his visit to the Sticky Rice Cooking school owner Claire Fuller is working with David to establish an SA supply of hard to come by ingredients.