#1 Mothers Day gift according to National News Report

Our Sticky Rice Cooking School classes are the

#1 Choice Nationally

as reported by National Journalist

Events News Reviews

Kids Cooking Classes in Adelaide

This Easter School Holidays why not enroll your junior chef in one of our school holiday classes for kids aged 10+ on  4th July and 9^th July 2012? Only $55pp.

This is a hands-on class and the kids will learn a broad range of skills needed to produce this challenging menu. The children will enjoy their results at a sit down lunch while we do the washing up for them!

Details of the menu can be viewed at this link and remember there are 4 classes running over the 2 dates.

All equipment, ingredients, tuition and lunch is included.

Events News

Team building Master Chef classes

For corporate team building and client entertaining our multi award winning business offers an extensive choice of hands on master chef experiences in the Adelaide Hills.

The Sticky Rice Cooking School is a multi award winning business offering

activity based team building events and corporate entertaining packages.

Hands on interactive cooking classes, Chef led food and wine master classes, vineyard and cooking class adventures and corporate dining experiences are offered in a range of cuisines.

Our state of the art designer premises and facilities are located in the Adelaide Hills.

Recent testimonials

Thank you again for a terrific day yesterday. We really had the best time. The team are all wanting to come back for next quarter team day. (Homestart Finance)

This is a note of appreciation for the class you ran for us on Monday night. Yukiko was a fantastic chef, taking all of us Vintrepreneurs on the journey to create some beautiful Thai dishes. The next day we had many conversations about how well organised and fun the night was. Thanks for your time and efforts in making it a memorable evening. (Treasury Wine Estates)

I just wanted to say that we all had a wonderful time – the team really enjoyed all the items and challenges that were presented to them, and the interactive entrée and main meal time was just perfect. All feedback from each person has been extremely positive and glowing. No one had been there before – and I’m sure that you’ll see some repeat business from their experiences. (OBS)

I wanted to send you a quick email to say thank you to you, Genevieve and the rest of your fabulous team for our cooking class last night. Everyone had a such a good night and I think it surpassed everyone’s expectations! The staff room is full of talk this morning about the dishes created last night and how much fun it was. The feedback I’ve been getting has been excellent and so I had to pass it on. The venue, the preparation, your team’s enthusiasm and efficiency and the freshness of the ingredients all blended to make it a wonderful night which was really enjoyed by everyone. I, and all of the team, will definitely be recommending you and the Sticky Rice Cooking School and hopefully we’ll be able to come up to try our hand at another cuisine! (Deloitte Private Pty Ltd)

For information and enquries please email admin@stickyricecookingschool.com.au or tel 08 8339 1314

Events News

Crush 2012 Adelaide Hills with Sticky Rice Cooking School

It’s the Adelaide Hills annual Crush festival this weekend with lots of fantastic wines, food and entertainment around the hills on Saturday 28^th and Sunday 29^th January. The full brochure of events is available to download online here

Our special Crush events are as follows:

Saturday 28^th January-CRUSH 2012 at Sticky Rice Cooking School- a choice of outdoor cooking classes under the Bali Hut with wine tasting with Lobethal Rd Winery.

Middle Eastern Feast 9am-1pm- Lunch Class. Bookings essential. Browse menu and Book Online

Thai and Vietnamese Banquet 4pm-8pm- Dinner Class. Bookings essential. Browse menu and Book Online

Sunday -CRUSH 2012 at Lobethal Road -Phone 08 8389 4595 or click here for further details. 11am – 5pm- No Bookings required

ART. FOOD. WINE. MUSIC.
Join us for a day of inspiring art, fine wine, great food and toe-tapping music at the Cellar Door.

ART. Watch internationally acclaimed sculptor Silvio Apponyi at work. Observe, interact, be inspired. Silvio is also the Artistic Director for the 2012 International Sculpture Symposium, which will be held in the Adelaide Hills during April. We are thrilled that he is joining us for Crush plus it’s a great opportunity to preview what’s to come later in the year.
FOOD. Enjoy a delicious Asian-inspired menu created by Ali Seedsman and the Sticky Rice Cooking School. Grilled Vietnamese beef or Malaysian chicken, fresh carrot and beetroot salad, jasmine rice. Strawberry, meringue and rosewater delight.
WINE. Wines by the glass. Lobethal Bierhaus handcrafted beers.
MUSIC. Nikko and Snooks. If country, blues, soul and swamp pop are your bag then don’t miss these highly respected musicians.

Hope to see you there!

The Sticky Rice Cooking School Team

Events

TV 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.

Events Master Chefs News

Red Lantern’s Luke Nguyen at Sticky Rice Nov 11

Events Master Chefs News

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 News

Oh My Goodness!

The Caramalised Pork Belly being created in the Tony Carroll Master Class 13th Aug. What a great Father’s day idea…send Dad along to cook this exquisite menu and then Mum gets to join him for dinner! YUM

Events News

Follow us on Facebook- Simon Bryant menu

.

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

A starving beggar in China during the Qing dynasty is said to have stolen a chicken and was hotly pursued by its owner. In his haste he buried the chicken in mud near a riverbank to hide it. Later that night he returned and retrieved the chicken, its feathers covered in mud. He started a fire of twigs and branches to cook the chicken. But not having any utensils he placed the entire chicken directly into the fire. A tight clay crust formed as the fowl cooked, and when the crust was cracked open the feathers came right off the chicken exposing juicy tender meat and emitting an incredible aroma. The roasted chicken was so delicious he decided to start selling his creation to the villagers. Unbeknownst to him he had just invented one of the greatest culinary traditions of China. more….

Events Master Chefs News

Master Class with Jolley’s Chef- Tony Carroll

A really sensational experience for the keen cook awaits. Saturday August 13th 2011

A chance to learn from this celebrated Chef is presented in the form of an exclusive master Class with Executive Chef Tony Carroll from Jolleys Boathouse restaurant. This class gives you the chance to apprentice under the watchful eye of an award winning Chef as you learn and master an abundance of technical skills and produce appreciation which is needed to prepare this menu of signature dishes from the Jolley’s Boathouse Restaurant. This is a hands-on extended Asian master class which will develop and advance your culinary skills and knowledge of seasonal produce such as oysters varieties, abalone, quail, t-smoking techniques and restaurant presentation. There are no short cuts in this class as you prepare a challenging 5 course dinner alongside your chef for your invited guests who will be dining with you from 6pm onwards. A premium winemaker will be with you through dinner to help you appreciate the matching wines with each course. Cooking is limited to 14 people. Allow from 2pm for participants and please invite a dinner guest to join you at 6pm.

The menu- Pacific, Angassi and Kumomoto Oysters-Tea Smoked w Chilli Jam, Steamed w Soy Spring Onion and Ginger and Natural w Pickled Cucumber and Wasabi; Stir Fried Abalone w Japanese Plum Wine, Enoki and Basil;Tea Smoked Quail w Seared Scallops and Sichuan Eggplant; Caramelised Pork Belly, Green Mango and Chilli Salad w Red Chilli Nam Jim. Dessert TBA.

AND Winemaker Nick Martins D’Arenburg wines will join you at dinner to explain the matching wines with each course!  Limited seats available- Book via this link

More about Tony Carroll written by Ann Oliver

British born Tony Carroll started his cooking career in Scotland, firstly at Gleneagles Hotel and completed his apprenticeship at the highly acclaimed Cairn Lodge Restaurant.

Like many passionate and ambitious young British chefs he sought and won a position in the Michelin starred restaurant The Oak Room in Piccadilly, London and added a polish to his already excellent resume. Wide travel is evident in Carroll’s cuisine as he has a depth of understanding of many cuisines that cannot be gained from book cooking. Carroll, however, did his travelling in some style on the luxury cruise ship the Queen Elizabeth II were he worked in their signature restaurant The Queens Grill. During stop off in Australia, he fell in love with the climate and lifestyle and secured a position at Bennelong at the Sydney Opera House.

After a stint with the Inter-Continental and then Hyatt International as well as being involved with the opening team of Park Hyatt Sydney and Park Hyatt Melbourne in 2001 he opened his first restaurant at Werribee Mansion in Melbourne scoring 16/20 and one Chefs Hat in the Melbourne Age Good Food Guide in their first year of operation.

Since taking on the dual role of chef and owner at Jolleys Boathouse Restaurant, Carroll has bought to the restaurant a standard of excellence not achieved in it’s many years of operation. His efforts have been rewarded with a coveted one star rating in the Australian Gourmet Traveller annual awards.

Carroll’s cooking is the sum of his culinary journey, deeply steeped in his travel experience and embellished with a passion for staying within the seasons and cutting ‘food miles’ to a matter of minutes or hours as he sources the best of local seasonal ingredients. Carroll’s cooking is good looking but never to the detriment of taste and we particularly appreciate his understanding of simplicity and perfection when three perfect ingredients can combine in heavenly harmony.

We really like Carroll’s food!

Ann Oliver Food Editor, www.galaxyguides.com

Events News