Sticky Rice Staff forage for Porcini mushrooms

After a cold and rainy night in the Adelaide Hills, an exciting discovery is waiting for you.

That’s right, mushrooms. Specifically- Porcini mushrooms.

If you don’t know what they are, Porcinis are brown capped mushrooms with thick and white stalks. Their distinctive size, shape and smooth texture makes it the perfect ingredient to your dish.

While they are delicious, they are expensive. A kilo of porcini mushrooms can sell for approximately $120 a kilo. But why spend that much money, when foraging for them is free?

There is something innocent and care-free about foraging for mushrooms.  Foraging is a great activity to do with the kids if you want to get them out of the house. It’s a simple past time that is often overlooked.

My two co-workers and I managed to find 10 porcini mushrooms in just one area of the woods. None of us had foraged before (so believe me, you don’t have to be an expert to do it).

Emily, Daniel and Orla from Sticky Rice Cooking School

That being said, if you’ve never foraged before, it’s best to go with someone who is knowledgeable about mushrooms. While porcinis are very unique, the last thing you want to do is to pick a mushroom that is poisonous. We were fortunate to have Emily as our mushroom guru, but if you don’t know someone who is a porcini expert, the internet is a great tool for retrieving more information.

So, take a drive up to the Adelaide Hills after a crisp, wet day with the family and go wandering amongst the beautiful autumnal trees. While you take in the beautiful and vibrant colours, take a closer look at the earth. Search for the hidden mounds of dirt and be careful where you step.

When you find your porcinis, drive home, kick off your shoes and start cooking up a beautiful dish. I can assure you; it will be a memorable one. Afterall, nothing beats fresh and local produce that you pick yourself.  If you need inspiration for a mushroom dish, we have one here just for you. Happy foraging.

Here is a link if you want to find more information about Porcini:

Mushroom and goats cheese tarts


1 kg mushrooms-sliced

¼ cup olive oil

2 onions small dice

2 cloves garlic

250ml white wine

Salt and pepper to taste

200ml thickened cream

1 bunch thyme chopped

Frozen puff pastry- slightly defrosted for use.

Goats cheese



Sauté off onions and garlic in olive oil.


Add mushrooms and cook till liquid dries up-optional porcini at this time too- but not the liquid.


Add wine reduce till almost gone.


Add cream and thyme, and-to taste a little of the porcini liquid.


Bring to boil reduce slightly, season with salt and pepper- remove from heat and cool before use.


Cut rounds of puff pastry to line individual tart tins, fill with cooled mushroom mixture and crumble goats’ cheese on top.


Bake 200oC till golden brown, serve with onion relish and rocket salad.


Home Cooking Classes from Sticky Rice Cooking School

Lately we have all had to quickly adapt to a changing society. Things have been strange, our work, home and social lives all up in the air!

Like you, we have also had to adapt to these interesting times, so while we can no longer see your lovely faces in our usual in person cooking classes, you can still cook with us and learn new skills with our new online classes!

Skill up a level

Posted by Sticky Rice Cooking School on Monday, 27 April 2020

With Class #1 on its roll for the third week and our very new Class #2 starting this week, we’re right in the swing of things. Class #1 includes a delicious array of pad Thai, steamed dumplings with soy chilli dipping sauce, and our incredible green curry. We’ve even had requests for deliveries interstate and comments wishing that international shipping was possible!


Class #2 is Aromatic sweet braised pork, Golden eggs nets with prawns, fresh herbs and cucumber pickle and the gorgeous Flower dumplings with coconut, lime and chili sauce that we can’t wait to see you create!

We have been so impressed with all of the comments and photos that we have received of your dishes  so far. Also absolutely heart-warming, have been stories of the whole family getting together in the kitchen to cook, as Merrilyn Kerry and Katie Cook have shared with us;

“We had a great time. Two nights cooking with my son and one with my husband, delicious leftovers for work too.” – Merrilyn Kerry

“I told my 8 year old daughter that we would be doing this together this weekend. She was so excited – thank you ” – Katie Cook

If you tuned into Channel 7 last week you might have caught Sticky Rice on the news! It was a pleasure to welcome the Channel 7 crew into our kitchen and to share our experiences in adapting to the changing circumstances that we are going through currently as well as share our new online cooking classes with even more people.

Interview and filming about our new online classes . Watch channel 7 tonight 4pm and 6 pm ? you can view classes for free online

Posted by Sticky Rice Cooking School on Wednesday, 22 April 2020


If you haven’t checked out our online cooking classes yet they’re free to watch on our YouTube and come highly recommended by those that have already done the class:

We ordered the at home cooking class one pack, it provided all of the ingredients for dumplings, pad Thai and green curry. The ordering and pick up process was so easy, very organised. The pack included fresh, great quality, authentic ingredients. Everything you need, you just have to add your protein of choice. The online videos of the recipes were great, lots of great tips and stepped through the process as if you were there doing it with them. All three recipes turned out beautifully! Such a great idea to be able to cook something different at home! Thoroughly enjoyed and will definitely make all of the recipes again. Now to perfect our own curry paste as it was delicious! Thank you!

You can avoid the stress of the supermarkets and no need to navigate around or demystify those jars and bottles in the Asian supermarkets. Simply purchase the complete class pack- everything you need is in the bag for you, including market fresh produce. You just chose your favourite protein from home.

You can pick up your orders from us in the hills or we are offering FREE deliver up to 15km radius.

It’s three deliciously impressive meals,

a new level of skill in the kitchen

and serious bragging rights that you cooked them.

For those that live too far away, like the UK, you can do your own shopping and just order the recipes instead. You still get to watch the classes for FREE.

We hope you love the classes and the recipes and don’t forget to share any photos of your meals – we’d love to see your creations!


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, you may already have 6 key items in your pantry that could save you up to $100 per night.

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

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

We are offering Free online cooking class tutorials with our best Thai recipes

and we are packaging everything you need to cook them at home into a recipe bag.

Read on for more about these ingredients…. or get straight to it here..

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.

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.

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

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

If you want to learn more? View our free online cooking classes on our Sticky Rice Cooking School You Tube channel. View classes for free and see our easy to do at home options.…………

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.………….

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.

Stays in our Luxury Villas

Our Asian inspired, award winning accommodation is situated in picturesque Stirling, Adelaide Hills.

There are 3 private villas to choose from . Yoko, Bali, Zen each with walled courtyards and private garden spaces.

Yoko Self contained private villa with Japanese Gardens
Balinese stone bath with garden views
So Zen
So Balinese
Yoko bedroom
Bali Bedroom
Yoko Bath with a view

Floor to ceiling glass

Top of the range kitchens

Spacious open plan living
underfloor heating
Japanese Tea house
Meditation space
Giant sliding doors
Bali Hut
Private chef for dining available

Award winning architecture
Zen’s slipper bath in the bedroom
Luxury fittings

Self contained private villa with Japanese Gardens


Giant timber daybed


Balinese bathroom

Book now


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.