Final Asian Masterclass for 2012

We have one last chance for keen cooks to participate in one of our special master classes in 2012.

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!


Hotel of the week- Sticky Rice Villas

We’re on top of the list!  The Australian Travel and Indulgence has awarded us Hotel of the Week for our new luxury villas at Sticky Rice Cooking School. Check out pics of each villa here.


SBS World News features Ty Bellingham

Our latest Chef to join Sticky Rice Cooking School, TY Bellingham, is making news.

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.


Australian Traveller names Top 5 Best Australian Cooking Schools

Quinten Long from Australian Traveller Magazine names Sticky Rice Cooking School in the Top 5 Best Cooking Schools in Australia on Chanel nine’s Mornings Show. Footage here for the 28 May 2013 live broadcast naming all top 5 cooking schools.

Sticky Rice Cooking School will be five years old in Oct 2013 and to date has been able to attract an impressive list of professional guest chefs such as Michelin Starred David Thompson, Christine Manfield, Vietnamese Chef Luke Nguyen, amongst numerous other regular Top Chefs who teach 4-5 classes per week all year round.

The school has always specialised in giving a hands on experience for all customers and now offers Spanish and Moroccan and Middle Eastern classes as well as every Asian menu imaginable. Channel 10’s The Living Room’s favourite Spanish Chef Miguel Meastro delivered a superb class at the school in November 2012 and hopes to return again this year to delight more fans.

Recently opened and already named as Hotel of the Week by the Australian Travel and Indulgence are the schools 3 Luxury Asian Villas providing the ultimate foodie retreat in the Adelaide Hills. Guests of the villas can choose to stay in a Balinese Villa, a modern Japanese Style villa ( Yoko) or a decadent and romantic Zen villa which all house state of the art kitchens if you choose to have a private Chef as part of the package.

Rumours have it that the Great Tetsuya will be staying in Yoko villa very soon and gracing the school with his presence!

Owner of Sticky Rice Cooking School with the Great Tetsuya


2013 South Australian Architecture Awards- Stirling B&B

Sticky Rice Cooking School’s new luxury B&B Villas won the State award for Small Projects Category in the recently announced 2013 Australian Architecture Awards. The award allows then entry into the  national awards which will be announced in November 2013.

Indaily reports http://indaily.com.au/design/2013/06/14/heritage-small-project-and-sponsors-awards/

Yoko Villa

The Sticky Rice B&B project by John Adam Architect skillfully complements an existing Asian cooking school in Stirling.  The architect challenged the client’s initial project brief and as a result the B&B was located well away from the rear of the cooking school and sited amongst the established garden.  The sense of arrival has been now been enhanced and maximum advantage has been taken of the mature pine trees and plantings of the adjoining rear property.

Walled front courtyards heighten the sense of arrival to villas. Colourful enameled steel clad entry gates open onto light filled and seemingly transparent spaces. The sensitively resolved interior and exterior environments reinforce the Asian heritage of the cooking school, with a mix of Japanese, modern Asian and Balinese themed spaces.

New narrow ceiling level highlights and full height window walls provide diverse outlooks from the bedrooms and bathing areas into secluded courtyards framed by the existing pine trees and sensitively themed landscape treatments.

Realised under budget, this project has provided excellent value for money, and has resulted in an extremely satisfied client and unique accommodation experience for visitors to the cooking school.


Traveller review

Sticky Rice Cooking School, Stirling accommodation review: Weekend away

Mark Chipperfield Nov 12 2014 at 8:56 AM

Sticky Rice Cooking School, Stirling, SA. Sticky Rice Cooking School, Stirling, SA.

Our rating

5 out of 5

TripAdvisor Traveller rating

38 reviews

The location

In the early days of European settlement, the Adelaide Hills offered a welcome respite from South Australia’s summer heat and the colony’s wealthiest citizens built fine gabled houses up here and laid out English-style gardens. Many still survive. After a short-lived gold rush in the early 19th century, the people of the hills have devoted themselves to small-scale farming and fruit growing. In more recent years, cool-climate wineries have added to the agricultural mix. There are now more than 50 cellar doors scattered throughout the hills, including Shaw + Smith, The Lane, Bird in Hand, and K1 By Geoff Hardy. Apart from the faux Bavarian charms of Hahndorf, visitors will find many other delightful things in the hills, including challenging hiking trails, historic gardens, wildlife parks and a profusion of cheese makers, craft brewers, olive growers, chocolatiers and other artisan food producers.

The place

Surrounded by native scrub, Sticky Rice Cooking School is a five-minute drive from the township of Stirling. The small complex includes the cooking school itself, complete with demonstration kitchen, dining room and shop, plus three Asian-inspired garden villas. Each villa – named Yoko, Bali and Zen respectively – is immaculately designed, furnished and equipped. We stayed in Zen, which comes with its own professional-standard kitchen, a glamorous almond-shaped bath and a sunny courtyard. The suite is boldly decorated with huge pendant lights, black leather couches, flamboyant drapes and dark-wood veneers. The fridge was packed with all kinds of gourmet goodies, including a cheese platter and a bottle of white wine. The breakfast provisions were equally generous.

See Also

The experience

Food is at the core of the Sticky Rice experience. The cooking school runs a packed program throughout the year, with classes in Thai, Singaporean, Vietnamese, Indian and Sri Lankan cuisines. Launched in 2013, the school has already earned a national reputation for excellence – previous guest chefs include Tetsuya Wakuda, Luke Nguyen and Poh Ling Yeow. Our teacher was Japanese-born Yukiki Auschutz, who guided us through the subtleties of preparing Thai food. These three-hour sessions are not for gastronomic wimps: we prepared five separate courses, including steamed prawn and pork dumplings and pad thai, and learnt vital new skills, such as how to stop noodles sticking together in the wok. The reward was being able to sit down afterwards and enjoy the fruits of our labour with a glass of wine. Staying on site in a villa is a real treat – unlike our classmates, home was a two-minute walk away.

Don’t miss

Adelaide Hills is a friendly, community-orientated place. Rub shoulders with the locals at the Stirling Market, held on the fourth Sunday of every month. You’ll find plenty of edible goodies here, plus jewellery, native plants and hippie threads. Horticultural types should visit some of the famous Victorian-era gardens. Best-known is the Mount Lofty Botanic Garden, which has 97 hectares of magnolias, camellias, roses, ferns and native plants; guided walks are available on Thursdays during spring and autumn. Nearby you’ll find The Cedars, the former home of the great Australian artist Hans Heysen. On display are 200 paintings from Heysen’s private collection.

Need to know

Cost: Weekend Cook and Stay packages from $485 a night (minimum two nights).

Distance: 20 minutes’ drive (20km) south-east of Adelaide.

Children: Yes, in Zen and Yoko. An additional charge of $100 a night applies.

96 Old Mount Barker Road, Stirling, South Australia

PHONE: (08) 8339 1314

WEB: stickyricecookingschool.com.au


Sticky Rice on TV


Sticky Rice Cooking School – Electrolux “Back to Basics” Masterclass

Set in leafy surrounds on the fringe of Stirling in the picturesque Adelaide Hills, Sticky Rice Cooking School has long been running hands-on cooking classes teaching their visitors how to create restaurant quality dishes. Thanks to the generosity of Electrolux, we were able to experience some of this as we got to take part in a ‘back to basics’ masterclass with Electrolux Ambassador’s Massimo Mele (Catering by Massimo, Salt Meats Cheese) and Stewart Wesson (Flinders Street Project, Whistle & Flute, Port Admiral Hotel).

Zucchini dip with freshly made focacciaZucchini dip with freshly made focacciaNow I don’t know about you, but taking control of a bunch of people of unknown and varying skill levels, who have never spent time in a kitchen together – let alone an entirely foreign kitchen – may seem like a recipe for disaster. Personally I feel pretty handy in this realm, but even so, the idea of preparing food for so many people, under the watchful gaze of two of Australia’s most accomplished chefs, this certainly ups the stakes a bit. However we were in very sure hands so my fears were completely unfounded. Even better than this – the end results were truly outstanding.

Perusing what was to come....Perusing what was to come….After the initial greetings and introductions to the chefs, with some delicious nibbles and a glass of wine to break the ice (and calm any nerves), we headed into the kitchen where we were broken into teams to begin the prep. I found myself on ‘team carrot’, tasked with putting together ‘Mumma Maria’s Pickled Carrots’. A seemingly simple recipe that sits in the pantry of Massimo’s family home at all times, we hoped to do this justice. Looking at those down the prep table dealing with whole John Dory, or working on the ingredients for the crispy thai eggplant, we definitely felt like we had the easier of the tasks.

StickyRice_Print-35_rs

This didn’t remain the case though, as we got through our prep and then stepped into assisting in other areas. It just flowed – there was no real standing around and watching, as there were always different things to be assisting with. The staff at Sticky Rice helped keep the kitchen in a good state of order and tidiness, while Massimo and Stewart were guiding us around the tasks like a well-trained border collie herding their flock of sheep. Ok, so that may seem a little out-of-place, but I was at a country show on the weekend, so you will have to forgive me.

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Getting back to basics with cooking definitely did not mean sacrificing flavour or quality. There were still big and bold flavours on show here – just the techniques being employed were not going to be daunting for anyone that can tell the pointy end of a knife from the bit you should be holding. Stewart and Massimo are patient and skilled tutors, and fantastic ambassadors for Electrolux to have in their ranks. The recipes they brought with them to the table were approachable and easily repeatable in a home setting – although I have to say I would love to be investing in a new Electrolux steam oven. A bit big to just sneak out with me….and I think they might notice it missing….

StickyRice_Print-78_rs

What this all highlighted was something that I try and adopt myself – take some quality ingredients, treat them with respect, and the results can be spectacular. Even something as simple as pickled carrots, which with all due respect is never going to be a headline act, is absolutely delicious. Paired with the right foods, and this simple accompaniment lifts a dinner to even greater heights. The crispy Thai eggplant, full of flavours that we are well familiar with in our own home cooking, was absolutely brilliant and will be adopted into our repertoire immediately. Preparing and cooking whole fish, an idea I have always kept my distance from, suddenly becomes something I will be absolutely doing at home (although with a vegetarian wife, maybe not that often). Fresh honeycomb I have thought about making before but never got to doing, however this box has already been ticked.

Testing the fishTesting the fishEven beyond this though, what I enjoyed most about the afternoon, was immersing in the universal truth that dining really does bring people together. We all got involved in different aspects of the dishes, stepping in and helping out where required. Sure, these were not our recipes, but this was our food that we created. Over a couple of glasses of wine, looking up and down the tables, there was a palpable sense of pride at the dishes that we had prepared. This was great food we had helped make, and now we were enjoying the fruits of our collective labour. Strangers a few short hours before, we were now connected by the simple and daily act of constructing and consuming a meal.

Mammas pickled carrots (left) and the crispy thai eggplant (right)Mammas pickled carrots (left) and the crispy thai eggplant (right)Leaving a little while later, it was definitely a bittersweet thing. It was a fantastic experience we had all taken part in, and we felt very lucky to have been part of it. However there was also disappointment it was over. We had walked into the relative unknown with some trepidation, yet come out with smiling faces, fully belly’s and a reinvigorated sense of culinary adventure. And this, valued readers, is the real gift that we received from Sticky Rice, Electrolux, Stewart, Massimo – and each other.

John Dory with chorizo, olives, wine and herbsJohn Dory with chorizo, olives, wine and herbsSticky Rice Cooking School and Villas is located at 96 Old Mount Barker Road, Stirling. You can read all about their upcoming classes, and details on their accommodation, on their website.

Electrolux have a large range of home appliances, which you can see the details of here.

The all important dessert - chocolate soufflé cake with fresh honeycomb, mascarpone and macerated strawberries. The all important dessert – chocolate soufflé cake with fresh honeycomb, mascarpone and macerated strawberries.


Sticky Rice Cooking School

Sticky Rice Cooking School

Nov 6, 2017 | Posted by | Cooking class | 0 comments

Sticky Rice Cooking School
96 Old Mount Barker Rd. Stirling SA 5152
08 8339 1314
www.stickyricecookingschool.com.au
Classes 7 days

Sticky Rice Cooking School is an award-winning school offering hands on cooking experience of cuisines from all around the world lead by some of Australia’s finest chefs. The cultural experience delivers a wealth of knowledge and fun along the way.

The kitchen is custom designed with the latest cooking facilities while the school itself is furnished with unique furniture in honour of the different countries and cultures of which the dishes originated from.

Electrolux ambassadors Massimo Mele of Sydney’s Salt Meats Cheese and Adelaide’s own Stewart Wesson of The Flinders Street Project, Whistle and Flute and the soon to be revamped Port Admiral Hotel, hosted the cooking class with some handpicked back to basics recipes, providing hints and tips to take home.

Sticky Rice Cooking School

Steamed john dory with pippies, chorizo, olives and parsley.

After an afternoon of learning and cooking, the class attendees dined on the delicious food and enjoyed some of South Australia’s finest wine where Miss L was able to have exclusive interview access with renowned Adelaide chef Stewart Wesson where he looked at the South Australian food scene and how it was evolving.

Where do you see the South Australian food scene and how has it evolved?
The South Australian food scene is flourishing. Adelaide, as a city is so accessible and it makes it easy for people to want to have a go at opening new food venues.

What sets South Australia apart from Melbourne which is known as the food capital of Australia and Sydney which is fast catching up?
It is the quality of ingredients and the proximity of those ingredients. It is only a twenty minute drive to the hills where you can get amazing produce and wines. Further to this, you have the Barossa and an hour in the opposite direction you are by the beach in the McLaren Vale.

What does South Australia have that other states don’t?
South Australia has the food community down better than other states. We have such great producers, winemakers and chefs who are all willing to go above and beyond to help each other out. This makes for a really nice tight knit community which he really loves.

What do you foresee as the next big food trend?
Stewart isn’t really keen on food trends as they come and go too easy. He believes in good quality food and alcohol. Do that right, and the people will come.

What advice would you give to someone who is aspiring to start their own food venture?
The key for Stewart was partnering with the right people, for him each partnership is so important, everyone should have their role.

What is it about your new venture at the Port Admiral Hotel that will set it apart from other pubs?
The quality of food is what will set The Port Admiral Hotel apart from other great pubs. He says there are some great pubs around, however, their key advantage is being close to the water so all their seafood will be freshly caught. There will be no frozen fish and no imported produce.

Sticky Rice Cooking School

Ernie chocolate souffle cake with marscarpone, macerated strawberries and honeycomb.

Upon finishing the day, Stewart was happy to share his Ernie chocolate souffle cake recipe, one of his favourite desserts with My Name is Miss L readers here.

Sticky Rice Cooking School holds classes all year round with several cuisines to choose from. They also offer overnight accommodation with 3 different villas and various activities in the area, including 50 cellar doors in the Adelaide Hills wine region.

Miss L


Getting Back to Basics with Electrolux at Sticky Rice Cooking School

Sticky Rice Cooking School – 96 Old Mount Barker Road, Stirling SA 5152

Situated in the charming Stirling in the Adelaide Hills, Sticky Rice Cooking School is an award-winning venue specialising in Asian inspired cooking classes such as Thai, Vietnamese and Japanese, and even dabbling in Spanish and Moroccan.

Described by owner Claire Fuller as ‘delivering a wealth of knowledge and fun along the way’, the classes offered at Sticky Rice Cooking School are truly unique and full of character – something that is oddly hard to find at all cooking schools. The whole experience at Sticky Rice Cooking School is educational and inspiring, and it is obvious that real thought, passion and knowledge has been put into crafting each and every moment.

Mamma Maria’s pickled carrots (left) and Thai style crispy eggplant (right)
Photo: Josh Geelen

Each four-hour class concludes with a full banquet style meal in the dedicated dining area of all the dishes students have cooked throughout the class. The dishes are also thoughtfully matched with local Adelaide Hills wines for students to enjoy. Another one of the reasons that Sticky Rice Cooking School is such a thorough and quality experience is due to the use of superior cookware appliances in their classes. The Sticky Rice kitchens are fully fit out with Electrolux appliances, who are global leaders in cooking appliances not only for home, but for professional use too.

On The Chopping Board (OTCB) was recently invited to Sticky Rice Cooking School for the ultimate Back to Basics Cooking Masterclass with Electrolux Ambassadors Massimo Mele from Salt Meats Cheese and Stewart Wesson from Whistle & Flute. All food and drinks were provided on behalf of Sticky Rice Cooking School and Electrolux.

The Back to Basics Cooking Masterclass with Massimo and Stewart consisted of many tips and tricks, specifically focusing on six flavour packed recipes perfect for entertaining this Summer. Our group of keen cooks was divided into smaller groups, each focusing on one or two recipes in order to prepare everything for a sit down lunch.

Amongst the mix were recipes created especially for Electrolux by Massimo and Stewart, including Mamma Maria’s pickled carrots, Thai style crispy eggplant, steamed John Dory with pippies, chorizo, olives and parsley and a chocolate soufflé cake with chocolate coated honeycomb.

Chilli paste we made for the Thai style crispy eggplant salad
Photo: Josh Geelen
The group that I (Taylor) was in were in charge of preparing the Thai style crispy eggplant served with bean sprouts, sesame seeds and copious amounts of fresh coriander. After being lightly coated in a corn and rice flour batter, we deep fried the strips of eggplant until golden in colour and perfectly crunchy. Just before serving, we tossed the eggplant in a home made chilli paste that burst with flavours of garlic, lime and ginger which added a real kick to the dish.
Alongside the eggplant dish we enjoyed Massimo’s recipe for Mamma Maria’s pickled carrots – a refreshing accompaniment to the spicy salad. I found the carrot pickle to be a particularly interesting dish, as the carrots were perfectly steamed before being marinated in a pickling liquid of white vinegar, garlic, oregano and olive oil. To serve, the pickled carrots were topped with tangy goats curd and chopped fresh parsley. This dish was a perfect example of a back to basics recipe that was packed full of flavour, colour and texture, and could easily be achieved with ingredients commonly found in the kitchen at home.
John Dory being barbecued
Photo: Josh Geelen
Steamed John Dory with pippes, chorizo, olives and parsley (right)
Photo: Josh Geelen
The main dish of the day was steamed John Dory with pippies, chorizo, olives and parsley, which was a real crowd pleaser around the table. The flavour combination of this dish was impossible to fault – smokey chorizo, salty green olives and fresh herbaceous parsley all encompassed in a rich, buttery sauce.
The John Dory was cooked in two stages. Firstly, the whole fish was quickly barbecued to introduce a charred flavour (pictured above), before being steamed with all other components of the dish in an Electrolux steam oven. There are many benefits of using a steam oven, as the function enables the original moisture to be retained in food while cooking and helps things to cook more evenly. This is also particularly useful when cooking seafood like whole John Dory, as whole fish can easily dry out or overcook in a conventional oven. The John Dory we enjoyed at lunch was exceptionally well cooked, and had a fresh, clean flavour. I will definitely be trying to re-create this dish at home!
Ernie chocolate soufflé cake with chocolate coated honeycomb
Photo: Josh Geelen
We finished our lunch on a sweet note with another recipe using the Electrolux steam oven – Stewart’s Ernie chocolate soufflé cake with chocolate coated honeycomb. The extra moisture in the steam oven creates the perfect environment for a soufflé cake to bake – resulting in a moist but light cake that was rich in chocolate flavour. Everyone needs a go-to chocolate cake recipe that is simple and fail-proof, but impressive for any occasion at the same time – and this chocolate soufflé cake definitely ticks those boxes!
The Sticky Rice Cooking School dining room
Photo: Josh Geelen
After a fun few hours of cooking Massimo and Stewart’s back to basics recipes that highlighted some of the great benefits of the Electrolux appliances, it was fantastic to sit down and enjoy all of the dishes we created as a group. The large, light filled dining room is definitely one of the aspects that sets Sticky Rice Cooking School apart from other schools in Adelaide. Sticky Rice Cooking School still have some classes available before the end of the year, but are always adding to their exciting schedule – make sure you check out their website to see what’s new! To discover more fantastic recipes from Electrolux Ambassadors, check out their directory here.
http://www.onthechoppingboard.com/2017/11/getting-back-to-basics-with-electrolux.html


Sticky Rice Cooking School – Electrolux Back to Basic Cooking Masterclass

Electrolux Australia and the Sticky Rice Cooking School at Stirling, in the Adelaide Hills, hosted an exclusive ‘Back to Basics’ Masterclass on Wednesday. It was an incredibly enjoyable day, and interactive cooking class which showcased state of the art Electrolux appliances – like the multifunction steam oven – with some of the best chefs in Australia. Electrolux Ambassadors, Massimo Mele from Sydney’s famous Salt Meets Cheese joined us, as did Stewart Wesson, esteemed Adelaide chef behind Whistle & Flute, and the newly established Port Admiral Hotel. Sharing their insights, and nifty cooking tips, they helped us utilise the Electrolux cookware for a fabulous feast with recipes designed specifically for these appliances.

We started with a dip platter of freshly made deep fried focaccia bread, accompanied by an insanely delicious smashed zucchini dip. This starter, beyond a question of a doubt, will make any dinner party you host an absolute smash hit. Separated into teams of four, we all took turn concocting some fragrant and delicious meals with local produce. The Masterclass featured Thai style Crispy Eggplant, my personal favourite of the day, Mamma Mia’s Pickled Carrots, Steam John Dory with pippies, chorizo, olives and parsley, and of course followed by a dessert of Ernie’s Chocolate Soufflé Cake which was served with peppered strawberries and homemade honeycomb. The class was both informative and fun, enough so that we will be wanting to recreate the recipes at home.

The Sticky Rice Cooking School, which traditionally focuses on Asian cuisines, was the perfect venue for the Masterclass. The serene ambience makes you feel like you’ve been transported to a five-star Balinese resort, but with the benefit of exquisite South Australian produce – so there’s no chance of catching Bali Belly here. The cooking school is open daily, and has released its cooking school class schedule through to 2018. Gift a loved one with a memorable Sticky Rice cooking class this Christmas, it’s sure to go down a treat!

Words by Erin Gear

WHERE: 96 Old Mount Barker Rd, Stirling

https://adelaidefoodcentral.com/2017/10/26/sticky-rice-cooking-school-electrolux-back-to-basic-cooking-masterclass/


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