Vietnamese Master Class May 3rd

Chef/Author ‘Little Vietnam’ (Lantern)  Nhut Huynh

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.

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Sticky Rice Master Classes for 2010

David Thompson Master Class
The recent Master Classes with legendary Thai food expert Chef David Thompson have left their mark on the school…literally. David obliged a request by owner Claire to leave a memory message and signature on the crisp white walls of the cooking school.

“I just wanted to mark the occasion, and have a constant reminder that this great Chef came and visited us. I just hope we never have to paint over it!
Next Master Class
The next Master Class is on Feb 6th 2010 with Ex Head Chef of Neil Perry’s Rockpool restaurant in Sydney. Chef Katrina Ryan will be conducting a technical class for a maximum of 10 keen cooks who will get to grips with live mud crabs, butchery and deboning techniques and fiddley fish filleting amongst other things. The menu is an extravagant affair and the class fee includes dinner and wine for 2 people after the class.
“ we thought it would be nice to have a really small group of people in the class because of the technical aspects of the menu, but we will have food for many more and therefore each participant can invite one partner or friend to join them for dinner and share the  social time after the class whilst enjoying complimentary wines.
Bookings are open now and limited to 10 places.

and more to come…..
David may have been the first Celebrity Chef to sign the walls but there are certainly more on their way with Christine Manfield arriving on May 21 and staying for a 3 days master class workout. Bookings will be open early next year.

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David Thompson Sticky Interview on TV tonight

Last weekend marked the date of our marathon run of master classes with legendary Thai Food Expert and Michelin Starred Chef David Thompson and what an exhilarating, demanding and rewarding experience it turned out to be! Seen below with owner Claire Fuller and Sticky Rice Teaching Chef Brian Smith, David Thompson was reported to be an inspiration to work with over the 3 days.

“You have always been at the top of the list for me in terms of what you represent for Thai food and I couldn’t have put you on my wish list for the first year of my business achievements because I am a realist and thought that this would be dream material rather than practical goal setting.”’ Wrote Claire in a letter of Thanks to David after the classes.
“In addition to your cuisine expertise I was more than touched by your generosity of time and spirit which you so graciously donated despite your long and tiring tour demands. I see and learn from you that gracious good manners and kindness are a fundamental quality that goes a long way to sustaining oneself in business and as a leader you applied this freely which made for a much more rewarding environment for the team of hard working and often stressed and tired people around you.”

Claire says ”David’s humanity shone through. For me his wit and humour and delightful eloquence will be a hard act to follow, and I even shed a little tear when he left!”
David’s classes involved 12hour long days by the staff at Sticky Rice Cooking school who were assisted by numerous Adelaide Chefs who were chosen because of their passion for Thai cuisine. Some of the activities along with an exclusive interview with David Thompson and the other Chefs were captured on camera by A Current Affair who tonight ( Thursday 19th Nov) will air their report on Channel 9 at 6.30pm. Check out ACA website for more details.

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Getaway to Adelaide Oct 15th

Fans of the popular TV series Getaway will, this week, be treated to an inside peek at what goes on at the Sticky Rice Cooking School. Thursday 15th Oct @ 7.30pm on Channel 9 will see presenter Catriona Rowntree chopping, wrapping, pounding and woking up a delicious Taste of Thailand menu, with Chef Kelly Lord and other class participants.

The TV Footage was filmed back in March 2009 as part of Catriona’s visit to the Adelaide Hills. A  place very dear to her heart, Catriona is always interested in finding a new excuse to come to the Hills and Getaway producers were tipped off about the new school by the Adelaide Hills Regional Tourism board.  The film day turned out to be lots of fun for everyone involved and the Getaway team were professional and a joy to work with.  A delicious feast of Pork and Prawn Spring Rolls, Thai Beef Salad, Red Curry of Chicken w Kaffir Lime Leaf and Tapioca w Palm sugar and Pandan Syrup was enjoyed and complimented by some great Adelaide Hills Wines.

From Friday 16th Oct you can view footage of the feature via the Getaway website at this link. or  via utube where a fan of the cooking school has loaded the footage.

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Christmas and Corporate Private Classes

Thinking about a Team Build activity or a Corporate Christmas event? Our Private Classes are ideally suited to groups of 10-20 and offer flexibility of menu, times and dates. For more information review our Private Class Page or tel the office on 8339 1314. We guarantee it will be a success!

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David 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.

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2009 Tourism Awards

We are very excited and proud to announce that  The Sticky Rice Cooking School has been nominated for the 2009 State and Regional Tourism Awards for New Tourism Development and General Tourism Services.  What a  lot of hard work…..but worth it!

The awards have given us a chance to reflect on all that we have achieved since opening late last year and on the many many wonderful classes that have taken place at the school. To all our wonderful customers and talented Chefs..its a big Thank you from us. x

Events

TOP Cooking Classes in Adelaide

Kylie Flemming from Adelaide Matters popped in to see the Sticky Rice Cooking School and wanted to know what was causing all the buzz around town. Having recorded a 3000 word interview with owner Claire ( who is somewhat passionate about the school!) it all boiled down to a cooking school that has been designed to marry top quality chefs with passionate cooks who want to up-skill and enjoy a quality food and wine experience in a place that is inspiring in itself. Coming from a background of uninspiring plain Scottish food owner Claire discovered the joys of Asian food and then years later found an immense pleasure in  sharing that knowledge with people from all walks of life. Not content that her customers should learn from Chefs who knew less than her about the subject,  Claire sourced the top experts in Asian and Middle Eastern Cuisine , insisted on a hands-on cooking experience  for all and launched the stunning purpose build cooking school in Stirling to provide year round access to this knowledge.  From a personal journey has come a cooking school which is listed as a Top 3 hot spot for 2009 in SA and rightly so thinks Kylie and customers alike.

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Kids Cooking Classes Adelaide

Due to popular demand we are running a Sushi Making Workshop with renowned Shiki Restaurant Chef Yukiko Anschutz. Strictly for kids aged over 11 due to the staff supervision required.
The kids will enjoy a fun, hands on class learning to make basic popular Sushi including making the tasty sushi egg omelette in a square frying pan together.

The class will run for 3hours and all participants will get a take away Sushi pack to take home plus will enjoy tasting their own Sushi during the class.
Banana fritter with orange syrup will also be served as a complimentary dessert.
Price includes all ingredients, tuition and complimentary fruit juice and water during the break plus recipes to take home.
Please note we cannot cater for allergies and vegetarian diets in this class. The menu will include a range of gluten products, seafood and our premises and utensils contain traces of nuts. Please do not enrol your child unless they like sushi!

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Postcards Investigates Sticky Rice

An exciting and inspiring cooking journey awaits you at the Sticky Rice Cooking School. See what Amber found when she visited us from Postcards.

To view our feature and see inside the school visit the Postcards site by clicking here

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