Download the latest calendar of classes

The new class calendar has been released for July – Jan 2016 and you can download your own version including 12 new menus from this link!


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12 New Menus for the rest of 2015

Dear Food Lovers,

Our Chefs have been very inspired this season and have come up with 12 great new classes to to add to the calendar from July 2015 onwards.  Here are the new ones showing their first release date.

Enjoy and we hope to see you soon.

Class name: Exotic Vegetarian Cuisine
Class price: $145
Class date: 29/08/15
Class description: The Indian or South Asian continent from Pakistan through to Sri Lanka and all points between is Nirvana for vegetarians with an amazing diversity of cooking styles. The fact that most of this regions population eat a predominantly vegetarian diet has ensured a wealth of delicious vegetable and non meat based dishes. Oothapam, these are large crumpet like rice and lentil pancakes topped with onion, tomato, coriander and green chili and served with Thengai Chutney made from grated fresh coconut.Dal Dhuaan a smoked mung bean dal from the central Holy city of Varanassi.Masale Bhaat a delicious aromatic vegetable and nut pilaf. Bhatti Paneer a spicy grilled cheese dish. Kerala Parotta the flakiest Paratha bread ever. Alleppey Style Mixed Vegetable Curry which is a far cry from the stodgy overcooked potato and lentil based vegetable stews that are usually served up. Chef Mark McNamara
Class name: .2015 Japanese Banquet
Class price: $145
Class date: 02/08/15
Class description: 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). Chef Yukiko Anschutz- ex Chef from Shiki restaurant.
Class name: . Thai Winners
Class price: $145
Class date: 16/10/15
Class description: Ma ho -Pineapple with Caramelised pork, dark palm sugar and peanuts. The popular authentic starter. Kingfish Carpaccio- thinly sliced king fish served with green chilli, lime and coconut/basil dressing. (this may be changed to salmon depends on the availability of the fish on the day). Crispy Tamarind chicken- marinated chicken with aromatic spice paste and tamarind water- cooked until crispy and golden. Pepper garlic pork- marinated pork fillet pan fried with sweet soy, oyster sauce and pepper with garlic chips. Som Tum- Spicy green papaya salad with King prawns. Chef Yukiko Anschutz
Class name: Mexican Feast
Class price: $145
Class date: 05/09/15
Class description: A brand new cuisine for 2015 from our popular chef Brian Smith.This will be an exciting cooking journey. Pulled pork Sopecitos (little sopes) (Masa dough pasties topped with Shredded slow cooked pork shoulder, Black beans, salsa, grated ricotta). Snapper Vera Cruz. ( Snapper cooked in tomato caper and pickled Jalapeno Sauce From Veracruz on the pacific side of the Isthmus). Beer batter coated Stuffed chillis (Filled with Chorizo and goats cheese served with Avocado crema). Chicken with rich red Mole. ( Chicken thigh simmered in a rich spicy sauce thickened with sesame seeds and almonds from Oaxaca). Puffy tacos. (Handmade Masa tortillas fried to puffy crunchiness).
Class name: .2015 Thai Feast For Friends
Class price: $145
Class date: 22/08/15
Class description: A wonderful array of modern Thai cuisine with Guest Chef Kelly Lord from the Multi Award Winning Restaurant Spirit House in Queensland. Crispy wontons. filled w pork, prawns & coriander served w homemade sweet chilli sauce. Waterfall salad of beef. seared wagyu beef rump tossed w coriander, mint & kaffir lime finish w chilli lime dressing. Steamed prawns. king prawns steamed w ginger, shallots & dressed w soy, Chinese cooking wine & sesame. Handmade Curry paste. Southern Style chicken curry. slow cooked chicken in a fragrant coconut, turmeric curry sauce finished w tamarind.
Class name: .2015 Taste of Thailand
Class price: $145
Class date: 21/08/15
Class description: Prawn dumplings. poached prawn & coriander dumplings in a fragrant coconut, lemongrass & galangal broth. Duck salad. slow cooked duck w citrus caramel & star anise dressing. Chu chee curry paste. Chu chee curry of pan seared snapper finished with a aromatic chu chee curry w kaffir lime. Stir fried chicken. wok seared chicken finished w a spiced black bean ginger & black pepper sauce Spirit House Guest Chef Kelly Lord
Class name: 2015 Essential Spanish
Class price: $145
Class date: 16/08/15
Class description: Baked whiting in white wine, Jamon and parsley crust served on fried olive oil bread and with Mojo Verde (Perfect for little entrée or tapas) Twice cooked Patatas with spicy Bravas sauce. ( Crispy Spanish Potatoes with Paprika spiced Tomato Sauce) Warm salad of Cider grilled chorizo, Olive Oil savoury biscuits and smoked paprika and hazelnut dressing. Spiced chicken escabeche with Peas, Jamon, caramelised onions and Manchego (Chicken thigh browned then kept in a marinade of Olive Oil, sherry vinegar, honey, spices, green olives and parsley). Spanish Prawn & saffron fritters ( Tortillas de Camarones) with Sofrito and baked Calasparra rice (Arroz al Horno) Chef Gwen Le Chendadec
Class name: 2015 Travelling Chef
Class price: $145
Class date: 10/07/15
Class description: Dishes from all around SE Asia give this class an edge. Seared Scallops on green curry sauce (Thailand. This is a rich green Palace style curry sauce) BBQ Hanoi Chicken With herb salad (Vietnam-Marinated and grilled and served with the ubiquitous array of Vietnamese herbs) Braised then grilled beef ribs with pineapple Jaew (Laos-Slow cooked in aromatic stock then grilled to caramelize served with a Jaew with a twist) Coconut and Shallot rice. Kang Kong stir fried with roasted chilli jam and coconut cream (Cambodia) (Sweet spicy rich and satisfying) Tapioca with palm sugar caramel (Modern working of Southeast Asian flavors) Chef Brian Smith
Class name: 2015 Indian Banquet
Class price: $145
Class date: 01/08/15
Class description: Kathi roll with grilled chicken Handmade roti cooked with egg then wrapped around grilled chicken and Kachumber salad Pasanda of lamb Strips of tender lamb loin marinated with garam masala in an aromatic cardamom and yoghurt sauce Murgh Masalam (Punjabi Dahba Chicken curry) A Northern Indian “Dahba “roadside cafe version of this curry Aloo methi Potatoes cooked with green chilli whole cumin seed, Spinach and Fenugreek leaf Tarka dal Toor dal cooked with curry leaves cumin and tomato then smoked with charcoal and ghee Lemon rice Basmati rice cooked with Turmeric lemon and mustard seed and roasted Dals Chef Brian Smith
Class name: . Spanish Tapas 2
Class price: $145
Class date: 18/07/15
Class description: Crispy Pork Belly with caramelised apples and cider. (A dish from the North Asturias- Morcilla chicharrones.) Grilled Quail caramelised onions, orange, manzanilla sherry and quince alioli. Air Dried Tuna (Mojama ) with roasted red capsicum, caper berries and rainbow chard ( a lovely starter or light lunch using the unusual Spanish ingredient Mojama). Traditional paella with chorizo, chicken, prawns and mussels served with saffron alioli. Walnut cake with brandy syrup another lovely traditional cake from the north of Spain. Chef Alice Nettleton
Class name: 2015 Taste of Morocco
Class price: $145
Class date: 04/07/15
Class description: Briouats of Goat cheese dipped in Amlou (They are little triangle of Filo pastry stuffed with soft goat cheese, mint and poached figs. Amlou is a dip made of roasted almond, Argan oil and honey). Chermoula Chicken Tagine with lemon and olives served with Mograbiah (Giant Couscous), preserved lemon, pistachio, currants and a pomegranate molasses dressing. B’steeya of snapper with almond and aromatic rice.(a small round pie made of Brick pastry). Aubergine and lamb cakes served on top of light and fluffy couscous. (Sweetened with honey and spiced with cumin, turmeric, and cinnamon.) Chef Gwen Le Chenadec
Class name: Spice Trail 3
Class price: $145
Class date: 11/07/15
Class description: This class celebrates food from seven distinct cultures tied by a common history. Peixinhos da Horta/ Ingen Tempura – Batter Fried Green Beans from Portugal and Japan. Char Sui Pau – Roast Pork Bun from Malacca. Balacoa –Prawn Pickle from Goa/Sri Lanka/Macau. Costelas de Porco Piri Piri – Grilled Pork Ribs from Portugal/Mozambique/Angola. and El Diablo – Devil Chicken Curry from Malacca. Arroz e feijão –Rice and Beans from Brazil. Seeni Sambola –Onion and Tamarind Sambal from Sri Lanka. Pastel de Nata /Daan Taat – Custard Tarts from Portugal/Macau. Chef Mark McNamara

South Australia Combines Food, Wine and Adventure

Destination & Tourism | James Ruggia | May 20, 2015

South Australia Combines Food, Wine and Adventure

To outsiders, South Australia is probably most famous for the nature and wildlife experiences that are enshrined at Kangaroo Island, but among Australians that state is probably more famous for its various wine regions, artisanal food producers and the restaurants of Adelaide. The state’s food and wine heritage is rooted in its history as a refuge for German immigrants in the 19th century. The wine regions, easily accessed from Adelaide, give visitors more than just a gourmet romp, but also an experience of beautiful scenery and cultural heritage.

Adelaide, the capital of South Australia and one of the New York Times Top 52 places to go in 2015, is a city of a million people surrounded by parks and packed with museums, cafes and restaurants. The Central Market, the largest covered market in the Southern Hemisphere, is an emblem of how seriously food and wine are taken there. And it should be; more than 60 percent of the wine that Australia exports comes from the state.

The South Australia Tourism Commission created the Epicurean Way, a self-drive journey that encompasses the state’s four wine regions: the Barossa Valley, the Clare Valley, the Adelaide Hills and the McLaren Vale. The drive goes from regional farming to coastal seafood harvests with hands-on cooking classes and immersive wine and craft beer tastings along the way. Travelers on the Epicurean Way can make their own wine blend at Penfolds or d’Arenberg; cycle from vineyard to vineyard along the “Riesling Trail” in Clare Valley or take cooking classes such as the Sticky Rice Cooking School in Adelaide Hills.

Sticky Rice shows guests how to create restaurant-quality dishes in Asian, Spanish and Moroccan cuisine. Sticky Rice has three villas, where visitors can extend their stay one or more nights. There are more than 50 cellar doors in the Adelaide Hills. Also in the Adelaide Hills, Udder Delights Cheese Maker, Sheree Sullivan, has been teaching home cheese making classes since 2007. Her Easy Cheesy Home Cheese Making Class teaches students two different styles of cheese making. The class includes an extensive cheese tasting, coffee, light lunch and wine.

The Food Luddite is run by Chef Mark McNamara in the Barossa Valley. The classes focus on where food comes from, how it grows and simple ways to prepare it. Conducted in small groups, classes are available year round at the Kitchen Studio, a bright creative space designed to make cooking and learning enjoyable.

Casa Carboni, in the Barossa, teaches a blend of Italian and South Australian flavors. The Carboni family, who moved from Parma, offers a cooking school for intimate groups to learn to make pasta and other Italian fare in a class using Barossa Farmers Market’s seasonal produce.  Jacob’s Creek Cooking Classes are held in the outdoor kitchen at the historic Jacob’s Estate Cottages in the Barossa. The four-hour experience is led by Executive Chef, Genevieve Harris.

If you’re worried about all of that drinking and driving, you can hire a service such as Vineyard Safaris, which tours the vineyards in a limousine with Master of Wine Tim Wildman leading the way from one cellar door to the next. The tours depart from Adelaide and are offered from November to April and accommodate up to four people.

While food and wine are a focus in South Australia there’s also plenty in the way of soft

adventure activities such as hiking, diving and mountain biking. You can even swim with sharks on the Eyre Peninsula or catch a sea-lion colony on Kangaroo Island.

Adventure Bay Charters’ Shark Warrior ship uses a six-seat Aqua Sub to offer a new way to view great white sharks in their natural habitat without the need to be fitted in wetsuits and oxygen equipment. The boat operates out of Port Lincoln and takes travelers to the shark-infested waters of Neptune Islands, two and a half hours off the coast of the Eyre Peninsula, where the pod is lowered into the ocean and passengers can climb down into the glass-enclosed viewing area that provides 360-degree underwater views, almost like a reverse aquarium. The Shark Warrior departs from Port Lincoln, with both “Aqua Sub” passengers and traditional shark cage divers on board.

South Australia is also home to Coober Pedy, the world’s opal mining capital. Willie Hutchison stumbled on the first opal near Coober Pedy around a century ago. Shortly after, the miners began pouring in. The town is about 500 miles north of Adelaide. Avoid it during the Australian summer when it gets well over 100°.

Adelaide will open a 32-story 250-room Sofitel hotel in 2018, and it will be the first internationally branded five-star hotel opening in the capital in nearly 30 years. In the past year, The Mayfair, The Watson, and the Ibis have also opened.

For something much smaller, the Art Series Hotel Group opened The Watson in September, a boutique hotel and residences that celebrate the creative genius of the hotel’s name-sake indigenous Australian artist, Tommy Watson. The 140-suite hotel offers art tours and features original artwork by Watson in each suite and throughout the hotel. The hotel is located in Walkerville, an Adelaide suburb about a 10 minute drive from the down town.

News Reviews

Our Luxury Accommodation featured in Voyeur Travel Guide

News Reviews

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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Top 9 cooking classes in Australia


9 cooking classes for the adventurous of spirit & palate-by Australian Traveller Magazine


Wild Lime Cooking School offers its students accommodation in a Treehouse cottage

Wild Lime Cooking School offers its students accommodation in a Treehouse cottage

Sticky Rice Cooking School- South Australia

July 31, 2014

We’ve combed Australia’s cooking schools to find this top-shelf selection of cooking classes that are out of the ordinary in their food, philosophy and, of course, their locations (By: Greta Stonehouse).

1. The Agrarian Kitchen, Lachlan, Tasmania

Where better to learn the art of cooking wholesome food than where it comes from. The Agrarian Kitchen is a sustainable, farm-based cooking school in Tasmania’s Derwent Valley. One of the founders, Rodney Dunn, a former chef under Tetsuya, combines his passion for great cuisine with the pristine Tasmanian landscape – a foodie’s dreamland. See: The Agrarian Kitchen

2. Cape Lodge, Margaret River, Western Australia

Situated on its own vineyard and surrounded by the stunning Margaret River Wine Country, this five-star boutique resort is a blissful spot for a gourmet retreat. Cape Lodge is the kind of place where chefs such as Heston Blumenthal, Rick Stein and Adriano Zumbo stay. While cooking classes are held by some of Australia’s top chefs, they are not run regularly, which means getting your skates on and bee-lining for the River when they are. See: Cape Lodge

3. Bells at Killcare, NSW Central Coast

Bells at Killcare runs a monthly cooking school hosted by the head chef of Manfredi at Bells, Cameron Cansdell. The menu is forever changing, thanks to Manfredi’s traditional Italian cooking philosophy of only using seasonal, organic produce. Before attempting the simple Italian recipes, students handpick produce from the serene Bells gardens. The experience is then finished off by dining with the chefs while sipping on some award-winning Manfredi wines. See: Bells at Killcare

4. Chapel Hill Wine, McLaren Vale, South Australia

Chapel Hill Wine a cooking school, in the heart of fabulous McLaren Vale, encourages its students to develop the delicate taste of ‘umami’, the fifth sense of taste (corresponding to the flavour of glutamates, according to the Oxford dictionary). With classes led by the prize-winning chef Rebecca Stubbs, against a backdrop of rolling hills and expansive coastline, this is an ideal spot to get to know all five of your senses intimately. See: Chapel Hill Wine

5. Foragers, Pemberton, Western Australia

When Chris Zalokar combined his artisan building skills with Sophie’s Zalokar depth of cooking knowledge, this charming cooking school was born. Trained under Maggie Beer, Sophie was cooking around the world before she settled in the untouched southern forests of Pemberton, where Chris has built stylish farm accommodation. Classes range from hands-on cooking techniques to learning the fundamental skills of food production and, most importantly, cheese making. See: Foragers

6. Sticky Rice, Adelaide Hills, South Australia

With celebrity chefs like Poh dropping in to take a masterclass, Sticky Rice undoubtedly understands the art of Asian flavour. As well as pounding out aromatic curries and feasting on the rewards afterwards, students have the opportunity of staying in one in one of Sticky Rice’s villas modelled on Balinese, Thai, and Japanese architecture. See: Sticky Rice

7. Spirit House, Yandina, Sunshine Coast Hinterland

Nestled amongst tropical gardens and tranquil ponds, The Spirit House has the right amount of exotic ambience to transport its guests into the heart of Thailand. Home to an award-winning Asian food restaurant, this is a sublime spot for learning how to make the finest modern Thai cuisine.

8. Wild Lime Cooking School, Lamington National Park, Queensland

Hidden in the Lost World Valley in Queensland’s food basket, the Scenic Rim, is a cooking school with more than just your average view. The Wild Lime Cooking school offers snug ‘Treehouse Cottage’ accommodation, equipped with a fireplace and a balcony, so you can cook and relax all the while staring out at the World Heritage-listed rainforested mountains of Lamington National Park.

9. Flavours of the Valley, Kangaroo Valley, NSW

With a focus on locally sourced, quality produce, Flavours of the Valley offers a range of Mediterranean cooking techniques practiced against a backdrop of peaceful Kangaroo Valley. As well as classes, a ‘Tastes of the Valley’ mini-bus tour is available, going behind the scenes of the farmers, providores and makers of the gourmet food and wine on offer in this serene region.

News Reviews

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



Tetsuya Wakuda

Tetsuya’s Restaurant and Electrolux Ambassador

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

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

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