Team Building in Adelaide

Sticky Rice Cooking School is an award winning, purpose built, hands on cooking school situated 14km from Adelaide’s CBD in the picturesque Adelaide Hill’s township of Stirling.

Established in 2008 we are a specialist in team building and corporate events that can be tailor made to fit your focus. We have over a 100 corporate clients that use us for their team building and client entertainment programs including Electrolux, Coca Cola, Adelaide Bank, NAB, CBA, Badge, Baulderstone, Benson Radiology, BHP, Centacare, Deloitte and Elders.

Our standard cooking classes are 4 hours and are priced at $1250 +GST which allows up to 10 people. Extra people in a class is priced at $125+GSTpp  max 30 people. We can abbreviate classes to 3 hours if time is short. All class times include time to dine and we offer complimentary wine, beer and juice with the class so that there are no add-ons.

In terms of the experience, the class is hands on cooking for everyone and there is plenty of opportunity for fun group interaction. We can format your private class as a fun competition, a collaborative group effort or team orientated tasks from start to finish.

Your class will be led by one of our top professional Chefs and we can also offer take home aprons for everyone for $10 each if requested.

In terms of dates we can accommodate a private cooking class for you where we have no other classes booked in. Here is a link to our live calendar. We can run the class at a  time to suit your itinerary day or night.

We do lots of corporate classes at the school and we guarantee a fun filled, professionally run cooking and dining experience which is ideal for team building and staff entertaining.
We specialise in Asian cuisine and you can choose to have the menu of your choice. We can accommodate dietary requirements and most food allergies within the menu if we know the details in advance but with severe allergies we may have to narrow down the menu options. Please note for 3 hour classes there is no entrée break so the menus do get abbreviated. Please note if you prefer Spanish or Moroccan classes we would just need to check chef availability for you and these classes are the standard 4 hour classes only.

Our example class menus are as follows and you can inquire or book via email or tel E-admin@stickyricecookingschool.com.au- Tel 8339 1314


Tasting Thailand

Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet.

Thai Feast

Wonton dumpling soup (wontons filled with prawn and pork with coriander paste in homemade chicken broth with fish sauce, mountain pepper and lime juice.) Yellow Curry of Chicken, Turmeric and Potato served with Cucumber relish and pink pickled ginger. Fresh Rice Noodle rolls stuffed with pork, caramelised golden shallots, roasted peanuts and sweet oyster sauce. Warm salad of Crispy Salmon with Lemongrass, Mint and Ground Roast Rice. Pandan and coconut slice made from rice and mung bean flour with an extract of pandan leaves and coconut milk.

Taste of Asia

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Malaysian Laksa Noodles w Coconut Milk, Chicken and Fried Beancurd served with homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Crispy Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken and cabbage salad w lemon and chilli dressing.

Asian Adventure

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese lemongrass pork with caramel soy, black pepper and sesame; Cambodian chargrilled calamari with crispy fish and pomelo salad and red chili Nahm Jim; Brunei Darussalam- baked coconut slice.

Essential Thai

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Green Curry of Chicken. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. Thai Fish cakes w cucumber and mint salad. Sticky Rice w Mango.

Essential Asian

Vietnamese Chicken rice noodle soup; Poached chicken fillet in the aromatic stock served with round rice noodles with fresh herbs, sliced chilli and lime juice. Steamed Thai style Chicken dumpling served with light red curry sauce; Stir-fried crispy pork belly with Chinese broccoli and deep fried Thai basil, seasoned with oyster sauce, palm sugar and fish sauce. Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs.

Entertaining Thai

Coconut stuffed King prawns with chilli jam and lime dressing. Tempura Oyster w green nam jim dressing. Crispy barramundi with green mango and chilli. Char grilled lime and coconut chicken. Sweet spring rolls with red bean paste and almond.

Vietnamese Feast

Vietnamese crispy pancakes with pork and shrimps. Vietnamese Chicken and lemongrass curry (Learn the differences between the Thai and the aromatic curry paste of Vietnam; Simmered in coconut milk and chicken broth for the perfect finish.) Steamed Barramundi with ginger and sizzling spring onion oil. Hot and Sour Stir fry Beef.

Taste of Vietnam

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w sesame and peanut paste

Thai and Vietnamese Banquet

A fabulous class with Top Chef Yukiko Anschutz cooking outside in our our Bali Hut cooking area. Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup.

Spice Adventure

Spicy Prawn with Lemongrass and Green Paw Paw Salad.(Fresh Prawns and Paw Paw salad with a dressing of tamarind, lemongrass, lime leaf, mint and chilli Jam.) Chang Mai Chicken Curry with Cinnamon, Star Anise and peanuts. (Marinated chicken in a Northern Thai red curry paste- Nam Prik Gaeng Phed- simmered with spice, ginger, anise and peanuts-you will love this curry which is made without coconut milk). Warm Salad of Pork and Chilli Eggplant w Lemongrass, Fried Shallots and Garlic. Traditional Drunken Rice Noodles w Chicken( fresh flat rice noodles stir fried with chicken, sweet soy, kaffir lime, holy basil, Chinese broccoli and baby corn);Tapioca Coconut dessert w palm sugar syrup.

Stars of Siam

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners. Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn and Thai Beef Salad w Hot and Sour Dressing. Banana Fritters with Palm Sugar Syrup.

Quick and Healthy Thai

Steamed prawn and pork dumplings w peanut nam jim. Stir-fried prawns with pineapple and sweet chilli bean paste with cashew. Steamed salmon with lime and kaffir lime. Pad Thai noodles with nam pla prik. (Traditional stir fried rice noodle sticks w chicken, tamarind , soy and pickled white radish served with the traditional accompaniment of spicy nam pla prik.) Quick Mango mousse.

Japanese Banquet

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).

Asian Banquet

A delicious combination of dishes which cover curry paste making, stuffing, steaming and stir frying techniques. Crispy Stuffed King Prawns. Thai style Bamboo Steamed Lemon Chicken. Massaman Curry of Beef with Pickled Ginger and Peanuts ( Tender beef simmered in a roasted spice curry paste with cinnamon and peanuts and garnished with pickled pink ginger). Stir Fried Seafood Noodles (King prawns, Scallops, squid and fish) on Puffed Egg Noodles with chilli jam, water chestnuts and Asian greens.

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