6 Ingredients in your pantry that will save you up to $100 per day.

In our FREE Cooking Class #1

6 Ingredients in your pantry that will save you up to $100 per day.

Are you coming to the realisation that takeaway food might become a bigger part of your life in the next few months?

Pad Thai Results from Sticky Rice Cooking School Online Class #1 Free to view

Like many things at the moment the enjoyment of eating out in restaurants is not currently within reach and at the same time takeaway seems to be the new ‘IT’ word.

But many of us are worried that money is tight and our budgets for luxury items has been severely reduced, so what do we do?

The good news is, that if you are a fan of Thai Takeaway, and it is likely to become a more than once a week treat, you may already have 6 key items in your pantry that could save you up to $100 per night.

An average Thai Takeaway will cost a family of 4 at least $100- that’s a couple of starters to share and 3 main meals with rice. And that’s assuming the family agrees to share! Multiple that by 6 months and that’s a lot of money.

But what if we demystify those favourite dishes that you are ordering…I’m going to guess at a few as an example.

  • Pad Thai
  • Green Curry
  • Dumplings
  • Cashew Chicken
  • Basil Chicken
  • Laarb
  • Satays
Green Curry Results from Sticky Rice Cooking School online classes. Free view.

Green Curry Results from Sticky Rice Cooking School online classes. Free to view.

Here is the list of 6 key sauce ingredients used in each of those dishes and why you should have them in your pantry.

  1. Fish Sauce
  2. Soy Sauce
  3. Oyster Sauce
  4. Palm Sugar
  5. Chilli Jam ( or chilli paste in soy bean oil)
  6. Rice Wine vinegar

In varying degrees of quantity and combination (and that is the key by the way) the seasoning flavours of Thai dishes are derived from 4 main tastes. Spicy, Salty, Sweet, Sour.

Each taste plays a crucial part in the overall flavour which we experience.

Our ability to sense these categories comes from receptors on our taste buds. These tiny sensory organs appear mostly on the tongue, the roof of the mouth and in the back of the throat.

But the key to finding a mouthful of food flavoursome and delicious, is the balancing of these taste categories. A dish might be overall a sweeter dish such as Cashew Chicken, or sour and fresh like Laarb, but the saltiness and chilli also has to be there to balance it out and highlight the complexity of flavour. It’s like tasting in 3D not 2D.

Thai food in particular delivers this 3D flavour with ease and hence it is up there as one of the most sought after cuisines on the planet and has sustained its popularity as a takeaway food despite the myriad of other food fads and emerging food trends coming into the market space.

If you are a Thai food fan, then it’s about time you knew the secret of how those favourite dishes are created and it comes down to a few essential categories of  ingredients and some basic cooking techniques.

  1. Sweet, Salty, Spice, Sour- you have to pay attention to the balancing of any sauces which you add to your dish. These flavours come from the 6 top ingredients which I have listed. Fish Sauce, Soy Sauce, Oyster Sauce, Palm Sugar, Chilli Jam and Rice Wine vinegar. You should have these in your pantry if you are going to cook Thai food but make sure you buy quality brands as the saltiness and flavour quality can drastically change your recipe.

Megachef Fish Sauce buy in Bang Phli

  1. Fresh Herbs. You need to have freshness to your dish so Thai food uses herbs such as Thai Basil, Kaffir Lime Leaf, Lemongrass, Mint, Coriander and Pandan.

Health Benefits of Kaffir Lime Leaf Powder

  1. Spice and Aromatics. The background to delicious Thai dishes usually comes from ingredients such as Garlic, Ginger, Galangal, Asian Shallots and Onions, Turmeric, Krachai. Cumin, White pepper and Chilli.

Can You Freeze Galangal? - The Best Way - Foods Guy

  1. The sourness and tang in a dish usually comes from fresh limes and lemons, tamarind and vinegars.

Cooking with Tamarind - The Epicentre

Despite getting so much flavour bang for your buck in Thai cuisine, Thai recipes are actually really simple.

Most dishes will take less than 30 mins to get to the table and yet a lot of us are still mystified or intimidated by the thought of cooking these dishes and falsely believe they won’t taste the same if we make them ourselves.

By next week you could learn to cook 3 of those dishes with ease. Without leaving home!

You can have a ready to hand pantry of the most needed ingredients plus all those hard to find fresh ingredients all in the boot of your car in seconds.  No shopping list to execute or Asian markets to navigate.

  • Private cooking class learning via our You Tube channel.
  • No shopping required. Its all in the bag.
  • Kids and adults alike will love learning these Sticky Rice Class recipes at home.
  • All those hard to find Asian ingredients will instantly be in your pantry.
  • You can cook the recipes at a time to suit you and you will have enough pantry supplies to reuse the recipes again and again.
  • Each cooking class bag contains ingredients for 3 recipes which means 3 family sized meals are covered for the week. Even better, challenge the kids or family members to make one each, Masterchef style!
  • Using our iconic Sticky Rice Cooking School recipes, plus our new on-line cooking class presentations we are supplying and delivering everything you need.

Recipe 1. Pad Thai Noodles.
Recipe 2. Steamed Dumplings and soy chilli dipping sauce.
Recipe 3. Thai Green Curry.

Pre order online and you will receive the twin pack of everything you need to learn,cook,impress,dine and repeat!

If you want to learn more? View our free online cooking classes on our Sticky Rice Cooking School You Tube channel. https://www.youtube.com/StickyRiceCooking………….

We have been the leading cooking school in Adelaide for the last 12 years and with a little free help from us on line, plus our tried and testing recipes, the next 6 months could see you surprising yourself and impressing your friends.

  • Save yourself 100s of dollars on takeaway,
  • Have much more control over the quality and freshness of what you are eating.
  • Eliminate all the unnecessary fat that you are ingesting in takeaway food.
  • Get the kids involved and skill up at home.

Bragging rights will be all yours but we would love to know how you get on and see some pics.

First up in cooking class #1 we will be teaching you to cook Pad Thai, Steamed Dumplings and Green Curry and we have accompanying fresh ingredients/pantry packs and recipes available to pre order and pick up from the Sticky Rice Cooking School if you want to give it a go.

Steamed Dumplings Results from Sticky Rice Cooking School Cooking Class #1 Free for you online
Steamed dumplings Results from Sticky Rice Cooking School Cooking Class #1 Free for you online

Every thing you need to know and pre-order your recipe packs here

In view of COVID-19 we are doing a no contact ( pre-order) drive through pick up. Tell us what time you are coming and pop the boot. We will bring the produce bags out to you.

96 Old Mount Barker Road. Stirling Adelaide Hills.

All our produce is supplied fresh from the market and is chef’s quality.

Call us 8339 1314 if you are stuck and need home delivery.

Private Cooking Class Adelaide

Want exclusivity or a group booking for a time that suits you? Just email us for information on how to book a private session. admin@stickyricecookingschool.com.au

Our Lotus stem salad with prawns from today’s private cooking class, complete with our finest south Australian wines…#tasteofvietnam #privatecookingclasses #doowiedoole #deviationroadwines

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Red Cacao Chocolate Cafe Adelaide Hills

When I was a kid growing up in Scotland there was this tiny little shop in the village called ‘The Chocolate Box’ and my memory of that place is a clear today as it was when I was 5.
Nestled down a cute side street in Stirling is Red Cacao, a place where similar sweet memories are being made today and day after day.

This place is your journey to chocolate discovery and a journey that may never end once you have tasted their salted caramel!

Its a hip, boutique, artisan chocolate shop in the heart of the Adelaide Hills where you can discover the exquisite flavours of high quality chocolate, in particular single origin chocolates. Row upon row of unique and inspiring chocolate bars and truffles line the display counters and the sheer quantity of choice is staggering.

Its a buzzing cafe for coffee lovers, its a haven for cake and dessert lovers and its a Mecca for chocolate lovers. Belgian chocolate drinks are a specialty here served hot or iced, the Aztec Hot Chocolate being a tantalising blend of rich dark chocolate, heart-warming cinnamon and a tickle of chilli.

And chocolate is not reserved for afternoons here. No no no. There are indulgent chocolate breakfast waffles on the menu and every Friday night Red Cacao Dessert Bar comes alive serving up stunning and sensationally plated desserts by candle light.

The dessert menu is a highlight of owner Marcus’s passion, and was the inspiration for our dessert bar classes which he taught on a Tuesday night at Sticky Rice Cooking School

Red Cacao have rarely been out of the media limelight since opening in 2013 and have been awarded a string of accolades including Best Dessert Bar two years running and that’s because there is nothing even close to being as good as what these guys deliver.

Its an absolute must do on your itinerary when visiting the Adelaide Hills and is only 3 mins from Sticky Rice Villas if you are staying with us.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Local restaurants to Villas in the Adelaide Hills

The term “locavore” was first coined in 2005 by chef, author and local food activist, Jessica Prentice. The word is used to describe conscious foodies who choose to eat and shop foods that have been grown or farmed locally and haven’t endured long distance transportation to where the food is being sold or prepared, usually within 160km ( 100 miles) of its point of purchase.

By purchasing food that has been produced locally, you’re supporting your local community, helping local farmers and producers to thrive and stay in business.
When you purchase your fruit and vegetables from local growers or farmers markets, you are purchasing produce that is seasonal. Your cooking will be more diverse throughout the year and be more dependent on what produce comes into season.

Enter stage left… Locavore Adelaide Hills , our very own Locavore wine bar and restaurant that does not seem to find this 100 mile radius or conscientious ethos limiting in any way. With this sort of menu you certainly have my attention!

Thai style smoked duck salad with our homemade chilli/ginger dressing.

Fresh Port Lincoln sardines with a citrus and caper salad.

Oyster mushroom & Tofu Laksa w Bok-choy, coriander, fresh chilli.

Barossa free range Berkshire pork belly w Wilted Asian greens, soy & ginger glaze.

House made Lamb & goats curd Ravioli with fresh house made pasta.

Under new managements since 2006 with family duo Rosanne ( front of house) and husband Chef Connor now in the driving seat, you can join them for the best seats in Stirling when the Tour Down Under comes through town. Here’s a hint…book now or be disappointed.

Situated on the main street of Stirling, only 5 mins from Sticky Rice Cooking School,the place has a funky wine bar feel with expansive bifold windows opening the place up to the street and lush green plants hanging from the lofty ceilings. They can take care of your catering needs and also have an indoor mezzanine available for private functions and group bookings.

There is a lot of wine available within a 100 mile radius of Stirling let me tell you, so on the events calendar at Locovore you will find special wine matching dinner dates where they invite Adelaide Hills winemakers to inspire the menu. Think pulled duck with hand rolled gnocchi, a sous vide kangaroo fillet with a quandong and shiraz jus. Yes please.

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A Chef’s Christmas menu- all recipes below

Here we are sharing with you our suggestions for a super tasty Christmas  menu which should have you relaxing a little on the day but will have your guests asking where you learnt to cook!

We hope you tell them Sticky Rice Cooking School and we hope you enjoy.



Thai Squid Salad w Green Nahm Jim Dressing

Crispy Rice Balls

Lotus Stem Salad with Prawns and Vietnamese dressing

Caramel Pork Ribs with crispy shallots and Shredded ginger

Khmer Grilled Chicken

Spicy Avocado Salad

Lime Syrup Coconut Cake

Salted Caramel Tart




300g Calamari, score and cut into a triangle shape

Heat a Grill pan until very hot and Grill the squid for about one minute.

Make the salad and toss through with dressing

1 Green tomato halved Slices
1 Red tomato random chop
½ Red onion fine slice
1 Lemongrass finely sliced white stem
Fine shredded green mango cheek
50g Bean sprout
1 long red chili long slices
Small handful roasted peanuts
Small handful fried shallots
6 2cm lengths of snake bean
10 Vietnamese mint leaf
10 Round mint leaf
6 Cassava crackers
Coriander to garnish

 Green Chili Nahm Jim dressing


2 garlic clove
1 long green chili
2 coriander root
1 pinch white pepper
1 small knob galangal
1 -2 tablespoon caster sugar
2 tablespoons fish sauce or to taste
1-2 Lime juice to taste


Roughly chop garlic, green chili and galangal.

Pound the chili, garlic, coriander root and galangal in a large pestle. Add sugar and then add a splash of fish sauce and balance salty sweet with lime juice to make spicy sweet salty sour.


Grilled rice balls

cooked Japanese sushi rice
soy sauce

Shaped hot rice into desired onigiri shapes.
Grill in a lightly oiled medium-low pan until all sides form a crispy crust. Brush all sides with soy sauce and re-fry all sides.


 Lotus Stem Salad with Prawns and Vietnamese dressing



18 green prawns
½ red onion, finely sliced
1/4 cup carrot, finely sliced
1 teaspoon sugar
1/2 lime
1 large red chilli-Julienned
1 tablespoon roasted peanut, coarsely crushed
1 tablespoon deep fried shallots
1/2cup Vietnamese mint leaves
½ cup sweet basil leaves
1 jar (net 200g) lotus stems, sliced


1 tablespoon lime juice
1tablespoon fish sauce
2 tablespoons sugar
1 small clove garlic, finely chopped


Coriander leaves


Soak lotus stems in water for 10 to 30 minutes and drain and squeeze out excess water.

In a bowl add carrot and onion sprinkled with sugar and squeeze a lime over.  Let sit for ten minutes and drain out the excess liquid.

To make the dressing, cook fish sauce and sugar together in a small sauce pan.  Turn off the heat and add the rest of ingredients into a sauce pan and mix.

Heat a hot pan or BBQ hot plate very hot.  Add some oil and the prawns.  Cook the prawns until golden brown and cooked inside.  Remove the prawns from the plate and place in a bowl.  Add the rest of ingredients into the bowl and mix with the dressing.

Place on a serving platter and Garnish with coriander leaves.

Serve with Vietnamese prawn crackers.

 Spicy Avocado Salad

1 avocado, peeled & diced
1 tomato, peeled, de seeded & diced
1 green shallot, sliced finely
1 golden shallots, sliced
1 lebanese cucumber, deseeded & diced
1 red chilli, deseeded & sliced
2 tablespoons coriander leaf & stem , chopped
2 tablespoons sweet chilli sauce
2 tablespoons lime juice

Mix avocado, tomato, shallots, chilli & cucumber in a bowl. Add sweet chilli lime juice & garnish with coriander.

Khmer Grilled Chicken

4 Poussin


1 table spoon galangal peeled and chopped
2 stalks lemongrass finely sliced
2 coriander roots chopped finely
1 table spoon fresh peeled and turmeric
4 cloves of garlic

2 shallot peeled and chopped
3/4 teaspoon white pepper ground
1/2 teaspoon chilli flakes
1/2 teaspoon star anise powder (or 5 spice powder)
2 tablespoon palm sugar
2 tablespoons fish sauce
2 tablespoon Thai soy sauce


Thai Basil
spring onion

Serve on the side to dip

Juice of two limes mixed with 1 teaspoon of freshly ground white pepper

  • First spatchcock the chicken by inserting a knife into the vent along one side of the spine and with firm pressure slice through the fine bone, repeat for the other side of the spine, remove the spine and open and flatten the bird.
  • Turn the bird over skin side down on the cutting board tuck the wing tips behind the centre wing bone and make an incision at the wing joint where it connects to the breast on each side and an incision at the knee joint of each leg, make a shallow cut in the cartilage at the breast
  • Turn the bird over and flatten with pressure to the sternum
  • In a mortar and pestle pound the marinade ingredients in the order given pounding each ingredient to smooth before adding the next, stir in the fish sauce
  • Rub marinade into the poussin and marinate over night
  • Pre heat a grill and place the spatchcock bone side down and leave to cook for approx 20 minutes
  • Be vigilant about fat dripping and burning, move the bird if this occurs
  • turn the bird over and grill for approx 10 minutes
  • If you have difficulty cooking the bird completely on the grill without burning the skin, finish them in 180°C oven
  • Serve with fresh limes
Caramel Pork Ribs with crispy shallots and Shredded ginger

500g meaty pork ribs
1 tablespoon sliced ginger’
2 stalks lemon grass tops
2 coriander roots
4 cloves of garlic

  • Place ribs in a large pot and cover with water, bring to a boil and skim
  • Add ginger, coriander roots and garlic and simmer for 45 min
  • Remove ribs from broth and allow to cool to room temperature
Caramel Sauce

150g palm sugar chopped
1 stalk of lemon grass finely sliced across the grain
4 cloves of garlic coarse chopped
2 red chillis sliced
4 coriander roots finely chopped
2 shallots sliced
1 teaspoon Chinese 5 spice
1/2 cup fish sauce
1 cup water
50ml light soy sauce
1/2 cup crispy shallots
2 tablespoons shredded pickled young ginger
1/2 cup Holy basil leaves
2 Red chillis deseeded and julienned
1 tablespoon roasted sesame seeds

  • Heat a wok and caramelise sugar
  • Add ribs, lemongrass, sliced chilli, coriander roots, garlic, shallots, 5 spice, fish sauce, soy sauce and water
  • Stir to combine and simmer stirring until thick and the ribs are coated in the sticky caramel sauce
  • You will need to watch carefully and stir regularly to stop the caramel sauce burning, especially at the edges
  • Serve topped with the crispy shallots, ginger, basil leaves and chilli and sesame seeds


 Salted Caramel Tart

Serves 2

285g Castor Sugar
100g Hot water
135g Cream
70g unsalted Butter
8g Fine salt
60g Cream
40g Chocolate (force Noir)


Bring sugar and water to the boil in large pot, shaking pot as it comes to boil.

Once boiling leave to cook till golden caramel.

Boil cream.
Add butter to caramel
Add salt
Add cream
Be careful of splattering.
Stir in well – portion using metal dispenser and cool.

When bases are set completely add ganache topping


Boil cream in small pan
Add chocolate and stir till smooth.
Add on top of base, decorate with chocolate puffs.

Sweet Pastry

Serves 3

290g Plain Flour
45g Castor Sugar
175g Unsalted butter
2 Egg yolks
2 tbls Chilled water


Mix sugar with flour and rub butter in till it resembles bread crumbs.

Add egg yolks and water, mix until the dough comes together.

Turn the dough out onto a lightly floured surface and knead gently until smooth.

Rest in the fridge for 30 mins



125 g butter
1 cup sugar
4 eggs
2 cups desiccated coconut
1 cup self raising flour

Lime syrup

1 cup sugar
1 cup water
Zest of 1 lime
1 tblspn lime juice

Cream together the butter and sugar. Beat in the eggs one at a time then fold in the coconut and flour.

Pour into a lined spring form tin and bake in a slow oven for approximately (165C) 1 ½ hours.

Bring the syrup ingredients to the boil and pour over the hot cake still in the tin. Serve with whipped cream.

Bird in Hand Winery Woodside

Their wines are drunk around the globe at fashion shows and celebrity studded events in New York, London and Paris but Bird In Hand Winery is very much looking after its locals here in South Australia by opening their welcoming cellar door and Gallery Restaurant every single day of the year except Christmas day.

Bird in Hand is a family-owned winery cultivating cool-climate wine using sustainable practices capturing the spirit of South Australia’s Adelaide Hills, and we love that!

Bottled here and beloved the world over, they produce a varied portfolio of fine wines, each one deliberately designed to celebrate life’s pleasures. And a pleasure it is to head over to this Woodside Winery, 15 mins from Sticky Rice Villas and bask in all that they have to offer.

They’ve collaborated with some of their favourite fashion designers, created a line of luxury accessories, home goods and tabletop treasures. They run a farm-to-table restaurant called the Gallery Restaurant and host some of Australia’s best loved musicians for outdoor concerts at their farm.

Just in the past year they have hosted live music events in their stunning gardens with Liam Gallagher. Missy Higgins, Neil Finn, Kate Miller-Heidke ,John Butler Trio, Pete Murray. Tim Finn and Julia Stone. They have perfected the combination of wine , food, art, fashion and pleasure and we are proud to have them right here, smack bang, in the middle of the Adelaide Hills.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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People Reached

Lot 100 Adelaide Hills has the lot

On an 84 hectare property nestled just north of Nairne, in the Adelaide Hills, Lot 100 – Adelaide Hills has just celebrated its 1st birthday and has seen over 100,000 visitors through the doors in 12 months.
Hat’s off to these guys who have collaborated with a small conglomerate of Adelaide Hills producers and brought us a unique and sustainable cellar door experience.
It’s a cellar door and restaurant, but also so much more. It’s a working craft brewery and small batch distillery. It’s a food and beverage destination, it’s a benchmark project for sustainability and renewable energy.
Behind the production shed sits the water treatment facility. This state of the art reverse osmosis system allows them to purify the water and achieve a closed loop with every drop.
Once the water has been used in the distillery, the wastewater is fed back into system, treated, and spread to the soil throughout the property and used to water crops, which then feeds the cows, creating a closed loop on site.
Now that’s what I call responsible and clever.

For the visitor, the venue is set across the sprawling Lot.100 property. It’s a family friendly place with music vibes, event space, restaurant and cellar door.
Think wood fired pizzas and picnic hampers and long lazy days hanging out on the lawns. It’s only a 20 min drive from Sticky Rice Cooking School so definitely include it on your ‘to do’ list before or after a class or if you are staying with us in the Villas.

Maybe bring some friends along to their Crush event on 25th Jan 2020. They’ve got a family friendly day party planned. With music playing across 2 stages with live music on the courtyard and DJ’s in the cellar door + restaurant.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Mount Lofty Botanic Garden News

More great news for the Adelaide Hills.

Exciting plans are a foot for Mount Lofty Botanic Garden!

Sticky Rice Villas is 5 mins from this beautiful place and its getting an upgrade.

A visitor centre with a cafe, additional car parking and a new horticultural & conservation hub are just some of the proposals in the updated Masterplan.
Find out more and share your feedback via the Yoursay South Australia website, or at an Open Day at Mount Lofty Botanic Garden on Saturdays 14 December and 11 January from 10am-3pm.

Udder Delights delights Sticky Rice Villa Guests

So who hasn’t noticed the life sized yellow cow in Hahndorf’s main street?

Well this is the kind of statement which I love. After all, we have a huge 3 meter stone Buddha sitting out the front of our cooking school entrance so it’s kind of comforting to know Udder Delights our fellow Hills neighbours are doing things big and bold too.

Nothing was bolder in fact, than the development and release of Australia’s first unpasteurised blue cheese, handcrafted by their head cheese maker Saul Sullivan. This was a journey and half to bring this to market and a true project of passion and persistence. Which is what Udder Delights is all about. A Passion for making, sharing and eating cheese. From Blue Cheese to Brie, Chevre to Camembert, their handmade artisan products are lovingly created at a cheese factory in Lobethal, in the beautiful Adelaide Hills. Working with South Australian dairies, from the Hills to the Fleurieu Peninsula, they employ locals and value their relationships with local producers.

So you may be used to seeing Udder Delights Cheese in all the shops but did you know that Udder Delight’s chief executive Sheree Sullivan offers cheese making classes? I love Sheree’s contagious energy, her passion and ability to explain all things ‘cheese’ very, very well and her Saturday morning classes will have you taking home your very own handmade cheeses.

But what else can I tell you that you may not know? Well if you’re looking for a fun afternoon out, they offer a deluxe high-tea option which, of course, includes some of their delicious cheeses (like goat curd and Brie), sparkling wine and yummy desserts.
And then there is the cheese wedding cakes which they can create just for you. Yes, layers upon layers of fabulous cheese to share with your guests. Wedding cake is soo overrated usually but this is something truly unique which will actually get eaten!

But I think we’ve kept the best until last and if I say Cheese Fondue I think we have already hit the fun button! It’s all about conviviality, where groups can snuggle up in their cosy underground cellar and savour the deliciousness of yummy morsels – including local kabana, baby gherkins, mini balsamic pickled onions, Hills pears and lots of hot, freshly baked baguettes – dipped into a mouth-watering, molten cheese lava. YUM!

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird in Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Adult Cooking Classes Adelaide

We have been lucky enough to win awards for what we do, but at the heart of it we just love what we do.


Our adult cooking classes cater for all skill levels and we have classes that will have you cooking food from all around the world and rubbing shoulders with the best chefs in the industry.
This week we are cooking with renowned chef Duncan Welgemoed from Africola restaurant and drinking Hentley Farm wines.

You can chose a class that focuses on Thai, Vietnamese, Spanish, Moroccan, Indian, Vegan, Vegetarian etc or do a class which has dishes from across multiple cuisines like our Seafood Class and Middle Eastern Mezze. For the die hard Asian food lovers there are over 30 menus to chose from including Yum Cha classes and noodle based classes and with all classes your lunch or dinner is included along with beautiful and plentiful SA wines.

Package it up with a stay in our award winning Villas or not..its up to you.

Our classes run to a schedule every weekend which is available to view and book on our website. It’s best to get in quick as classes do fill but our gift vouchers are the best plan if you are not sure of dates yet. Instant Vouchers can be purchased online and for any amount. Cook and Stay Packages are $640 all inclusive per couple.


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