On Luxury Villas & Asian Spice

Set on the fringe of the pretty Adelaide Hills town of Stirling, the Sticky Rice Cooking School instantly tosses you into an exotic world of aromatic spices, hot woks and scented candles. The popular school, just 20 minutes from the centre of the city, was founded by passionate foodie Claire Fuller in 2008 and offers hands-on teaching in a variety of spicy cuisines from Thai and Indian to Vietnamese. Classes are taught by local chefs and masters of Asian cuisine (think David Thompson and Ty Bellingham) and conclude with a sumptuous banquet-style feast, accompanied by local wines.

Those who love culinary adventures now have even more reason to head up the hill to Sticky Rice. Three luxurious villas have just been completed on the property, enticing guests to extend their stay and escape into their own private paradise. Yesterday was the launch party.  Beautiful finger food was whipped up by the chefs, guests mingled with drinks on the lawn and there were tours of the new accommodation. The lovely balmy evening, unseasonal for this time of year, added to the atmosphere and helped transport us all to Asia.

The gorgeous villas are architecturally designed with floor-to-ceiling glass and the environment in mind; all have solar power and under-floor hydronic heating. Stunning designer furniture adds a wow factor while the hanging lamps and remote-control block out blinds create drama and a romantic mood. Those who love to cook, however, will be won-over by the dreamy Jag kitchens.

Each of the three villas has a unique style and ambience. The Japanese inspired Yoko is all clean lines and calm, complete with shoji screen doors and two private gardens, one with a contemporary tea house and a Japanese maple.

Soothing music and serenity are only part of the attraction in the Zen villa. There’s a stand-alone bath in the open plan bedroom that boasts a sumptuous king size bed and an indoor shower under the branches of an ancient pine tree. It’s sleek black-and-white with contemporary black leather couches and a state-of-the-art kitchen designed for private cooking classes. The sweeping island bench can seat 10.

Bali is my favourite. There’s a warm feeling with rich colours, antique carved wooden doors and a stone bath. In the courtyard, a Balinese hut with a giant day bed is perfect for lazing on, and out the back in the tranquil bamboo garden is a Buddha water feature.

It’s the little touches that I love: the Japanese tea set in Yoko, the elephant-patterned throw in Bali, and the sheer black curtain that separates the bedroom in Zen, giving an intimate feel. Guests receive a welcoming fruit platter and bottle of wine, and provisions for a cooked breakfast. Gorgeous Asian cookbooks are strewn open to delicious recipes on benches and side tables, begging to be used, but I’d be tempted to spend the day mooching about in a fluffy robe after a deep, relaxing bubble bath, and flicking through the pages.

Claire offers various Cook & Stay packages that incorporate a class at the school, and there’s the option of an Asian pantry bag for those who want to cook up their own storm. Guests may prefer to order an Adelaide Hills produce platter, engage a personal chef to whip up dinner for two or perhaps deliver a private cooking class in their villa. Alternatively, they can join a gourmet tour of the nearby markets and farm gates with a local guide before returning to cook lunch with a chef in one of the villas.

It’s the perfect break for keen cooks and food lovers who enjoy exotic cuisines, and a wonderful base to explore the cosy pubs, cellar doors and restaurants of the Adelaide Hills, which are currently exploding in a show of autumn colour.

http://knifeandforkintheroad.wordpress.com/2013/05/09/on-luxury-villas-asian-spice/

Adelaide Hills Sticky Rice Cooking School Unveils New Luxury

Villas

The Adelaide Hills is a popular tourist spot and we have much to offer up here in the way of  scenery,  food and some wonderful wineries.  While there are tons of charming B & B’s, guest cottages and three star hotel/motels, we have been a little short of luxury beds, with fairly limited options  for those who want to really spoil themselves – or someone else.  My friend Clare, of the hugely popular Sticky Rice Cooking School, has put on her clever pants and done something about that!

Clare and her husband established Sticky Rice, in Stirling – just ten minutes up the freeway from the city, in 2008 and her school has become something of a mecca for food lovers, both local and visiting.  She offers a range of cooking classes which encompass all the Asian cuisines and also classes on Spanish, Moroccan and Middle Eastern cooking.   All the classes offer excellent tuition by highly experienced chefs, but she aims to teach more than just a recipe or technique.  Clare wants her clients to come away from her school with new skills and culinary achievements, but also with a deeper understanding of their chosen cuisine and full of inspiration from the carefully designed and crafted surroundings she has created.

With this in mind, she has extended the experience by creating three stunning luxury villas on the premises.  Each villa is architecturally designed, individually styled and seamlessly blends their distinctive interiors with the private walled gardens by the use of floor to ceiling glass.  Guests can choose from the tropically inspired “Bali”, the stylish monochromatic “Zen” or the clean lines of the Japanese inspired “Yoko”.  Each is fabulously appointed with correlating,  comfortable furnishings, underfloor heating, seductive bathrooms and truly exceptional kitchens.

As is only fitting in accommodation attached to a cooking school, the kitchens in each of these villas is, as far as I was concerned at least, enviable.  Fully fitted out with top-of-the-range appliances from Electrolux, Clare has been a little surprised to find that many of her guests arrive with large boxes of produce and announce that they are staying in for the evening to cook in the kitchen of their dreams!

Of course, for those who are a little more inclined to be indulged (like me) there are plenty of great dining options in the Adelaide Hills and in the immediate surrounds of Sticky Rice, or it is a very short drive down the hill to Adelaide’s many fabulous restaurants.  Alternatively, take a gourmet tour or one of Clares fascinating classes, completely immerse yourself in the experience (along with a glass or three of fine South Australian wine) and amble casually back to your villa to relax and rest, possibly even waking up unsure of what country you are really in.

These absolutely gorgeous villas fill an accommodation gap in the Adelaide Hills and their design and attention to detail is a credit to Clare and her family.  Her vision has created a truly landmark attraction which adds significantly to the appeal of the Adelaide Hills as a holiday destination – and, I suspect,  not just for those from out of town.

http://www.lambsearsandhoney.com/2013/05/adelaide-hills-sticky-rice-cooking-school-unveils-new-luxury-villas/

Check out what Ty and David Thompson have to say about the latest Thai Food Recipe Standards being introduced by Thailand.

http://www.sbs.com.au/ondemand/video/25301571777/Thai-food-gets-global-recipe-standard

At the conclusion of his apprenticeship in 1996, Bellingham was hired to work under Michelin-star Chef David Thompson at Sailors Thai in Sydney. Manoeuvring his way up the ranks quickly, Bellingham worked from apprenticeship level to Head Chef, overseeing three restaurants under the Sailors Thai Group.

In 2006, Bellingham was ‘Hatted’ by The Sydney Morning Herald Good Food Awards – one of the highest accolades achievable in the Sydney restaurant scene – for the first time.  He went on to receive the same honour three additional times in 2007, 2008 and 2009.

After 14 years at Sailors, Ty moved to New York City to run Kittichai restaurant in the chic Thompson Hotel, Soho. Ty has appeared on the first season of MasterChef, Australia, SBS Food Safari and Sydney Weekender. He is an experienced teacher having hosted cooking classes in Australia, Thailand and the United States.

Since 2013 Ty is back at the healm of Sailors Thai but now he is finding time to visit Sticky Rice Cooking School on a regular basis to teach award winning cuisine.

Ty will be here again on May 17th.

The Balinese Villa Bathroom

Exclusive yet affordable they are an architectural inspiration of luxury holiday Villas often seen in places such as Bali, Thailand and Japan.

Purpose built for wow factor, every Villa offers a spacious 2 roomed 70m2 of indoor living area , a private walled 45m2 outdoor courtyard plus individual gardens in which to explore and relax.

Each Villa is individually styled and  architecturally designed for seamless indoor and outdoor living. Floor to ceiling glass surrounds each villa allowing views  and easy access to the private enclosed courtyards and landscaped gardens.

All Villas have the luxury of under floor heating and stunning Jag kitchens and are finished with inspiring designer furnishings.

Perfect for long self catering stays, or book for just one night.

If you also wish to do a cooking class with us then there are several great value packages available for cook and stay combinations.

If staying the weekend why not participate in one of the gourmet tours or engage one of our personal Chefs to cook you a romantic dinner or deliver a private cooking class in your Villa.

The brand new private villas are the ultimate convenience and luxury for overnight accommodation in the Adelaide Hills.  All our villas guarantee to evoke the senses, inspire the creative and deliver a 5 star experience. Which one will you choose?

If Balinese is your thing then the Bali Villa will more than impress with it’s feature stone bath with fountain wall spout, giant timber day bed, outdoor deck, Buddha water feature and ambient lit Bali Hut. Indoors your senses will be awakened by the warm reds and golds of Bali décor, the feel of natural wood and the warmth of the designer lighting.  Our Bali Villa bathroom has the feel of natural stone with the luxury of under floor heating, Balinese stone bath and overhead rain shower. Step out through the bedroom’s french doors to your own private garden or glide open the 3 metre floor to ceiling glass doors to your private walled sunny courtyard complete with Bali hut and fire pit. Like all our Villas ,the Bali Villa has a top of the range Jag kitchen and remote control block out blinds in the bedroom.

Set behind the Sticky Rice Cooking School at 96 Old Mt Barker Rd it is a short 15 min walk to Stirling village centre.

Exclusive yet affordable the Bali Villa is a design statement offering a spacious 2 roomed 70m2 of indoor living area , a private walled 45m2 outdoor courtyard and private bamboo and tropical planted gardens for you to relax in and explore. Floor to ceiling glass surrounds every angle of the villa allowing views  and easy indoor /outdoor living. Karma Villa has the luxury of under floor heating, reverse cyle ducted heating and cooling, integrated speaker system, ipod dock and a stunning Jag kitchen. Perfect for long self catering stays, or book for just one night. Packages are available if staying while you attend the Sticky Rice Cooking School. If staying the weekend why not participate in one of the gourmet tours or engage one of our personal Chefs to cook you a romantic dinner or deliver a private cooking class in your Villa.

Yoko Villa boasts Japanese Gardens, stunning Shoji screens, Japanese bath and two person luxury shower. In the courtyard, experience the impact of a vertical living garden wall while you recline and relax under the shade of the Japanese Maple.

Indoors you will be treated to modern Japanese styling with low slung sofas, traditional tatami mats, designer hanging lamps, natural wood and stone finishes and a striking top of the range Jag Kitchen. The Japanese bedroom boasts a king sized bed, shoji screen doors and floor to ceiling glass. French doors open out from the bedroom into the private gardens and remote control block out blinds cocoon you at the flick of a switch. In the bathroom imagine reclining in a deep Japanese bath tub looking out at the garden views or if you prefer, have fun and enjoy the dual overhead rain shower with someone you love. Like all our Villas ,the Japanese Villa has its own sunny north facing private walled courtyard with outdoor relaxed seating and fire pit.

The Manager’s suite has Zen like decadence and the romance of moody decor, a stand alone bath in an open plan bedroom and an indoor shower under the branches of ancient pine trees. Used by our prestigious guest chefs and our gourmet tours the managers suit has its own north facing sunny courtyard housing a top of the range BBQ and a Jag kitchen with 3.5m island bench and seating for 10. In the lounge, the sheer indulgence of  black leather sofas are complimented by sleek black and white décor. Huge spherical pendant lights create mood and drama and evoke a wow factor response. In the bedroom, flowing sheer curtains cocoon the stand alone bath with its dimmable over head pendant lighting and large format Italian tiles accentuate the size of the indoor / outdoor bathroom.

Like all our Villas, the Zen Villa has relaxed outdoor seating and fire pit, underfloor heating and remote control block out blinds.
Zen Villa has the additional convenience of a laundry with washer and dryer and is perfect for our longer stay guests.

Our Asian Master class including Dinner for Two is on November 3rd 2012- Bookings here

This class is limited to 10 people cooking alongside our Head Chef Brian Smith. You will be preparing a 5 course dinner for your invited guests and then sit down to enjoy matching wines during a long and lingering Saturday evening dinner.

THE MENU

Miang of Southern Rock Lobster with Salmon Roe and Pomello, on Betel Leaves.

Ocean Trout Fillet Steamed in Aromatic Yellow Paste with Sticky Rice Balls

Duck and Mushroom Shui Mai with Black Vinegar Sauce

Seared “Wagu Beef” Fillet with a salad of Crispy fish, Green Mango and Basil and Tamarind Dressing.

Coconut Crème Brulee with Sesame Tuille and Dark Palm Sugar Toffee.

MMmmmmm!

Highly recommended by our past master class participants and lots of master class pics on facebook!

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

Getaway

For smaller groups our public classes are scheduled on our online calendar.

Groups of 10 + can have a private class tailored for them. A choice of menu and class format ensures that the classes suit many corporate needs including Christmas staff dinners, financial year end celebration or mid year team building activities.

Sticky Rice cooking classes are a unique and exciting adventure. Hands on classes are fully interactive for participants or you can chose to sit back and enjoy a degustation of courses prepared by one of our top professional Chefs. Dining and wine is all inclusive.

Awarded a Top 6 best Food Experience in the whole of Australia the Sticky Rice Cooking School guarantees to deliver a fantastic corporate or social group activity. For a copy of our corporate brochure email us at admin@stickyricecookingschool.com.au or give us a call 08 8339 1314 .

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.

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.