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.
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.
Highly recommended by our past master class participants and lots of master class pics on facebook!
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.
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.
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!
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.
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.
Sticky Rice Cooking School, Stirling, SA.
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.
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.
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.
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.
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
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 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….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.
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.
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….
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 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)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 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.
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.
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.
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.
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
|John Dory being barbecued
Photo: Josh Geelen
|Steamed John Dory with pippes, chorizo, olives and parsley (right)
Photo: Josh Geelen
|Ernie chocolate soufflé cake with chocolate coated honeycomb
Photo: Josh Geelen
|The Sticky Rice Cooking School dining room
Photo: Josh Geelen
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
|||Dear Food Lovers,
In this news update we are giving you all a chance to win a luxury escape in the Adelaide Hills and a 2 night stay in our Bali Villa.
We have just announced a brand new Indian Class which will take you on an exotic culinary journey with Chef Brian Smith who is back in the kitchen for a one off class on February 8th.
Final tickets are on sale for the Soi38 Master Class – Last month Chef Terry Intrarakhamhaeng just won Winner of Best Thai Restaurant at the National Savour Awards for Excellence 2019 and we are giving you the chance to do a hands on cooking class with this guy! 1 class only Sunday 9th Feb.
We have some availability still to run a private class for you leading up to Christmas if you are still thinking of a corporate or family event. We can do this as a demonstration or hands on class or even just cater for you in our private dining room which seats 30. email any enquiries or give us a call 8339 1314 email@example.com
THANK YOU PEEL STREET
Despite the 40 degree heat our degustation Dinner with Peel Street Chef Jordan Theodoros was such a great night and we thank everyone for coming.
For these events we transform our dining room into an intimate restaurant setting for 30 people and each dish then becomes a cooking demonstration class while you sit back and watch and sip your matching wines. We invited Ben Warren from Som wine merchants to educate us on the best wines to match the food and Jordan’s food once again spoke volumes about his talent.
Our next dinner event is in 3 weeks with Africola Chef Duncan Welgemoed and Hentley Farm wines and we can’t wait to do it all again! Here are some pics of last night.
We have a 2 night break just waiting for you in our Bali Villa and it could be yours for free.
Spend the day exploring part of the scenic Heysen trail or hike Mount George both of which are on our doorstop, then come home to the villa and have a long soak in our Balinese tub.
Visit a few of the 50 cellar doors in the region and bring home some cheese and wine to enjoy under the stars in your very own ambient lit Bali Hut.
Take a 15 min drive to the historic township of Hahndorf where you can enjoy a relaxing afternoon strolling through the main streets and then picking your own strawberries at Beerenberg Farm. Plan a picnic high tea for the afternoon at the Mount Lofty Botanic gardens 5 mins from the Bali Villa. Pick up a few gourmet foods along the way and come home to enjoy your top of the range kitchen.
Take a short walk to Stirling and have a coffee and chocolate treat at Red Cacao Chocolatier. Bring some home to enjoy while lounging in front of the TV on the enormous Balinese day bed.
Book a private master class for two with us at the cooking school and enjoy having expert tuition from a professional chef all to yourselves. We offer a 3 course lunch class and you chose the menu! Enjoy the matching wines without the need to drive home!
Pamper yourself at Cocos Hair and Day Spa in Stirling or book a private couples massage in the Villa. We can also organise Champagne and chocs or a gourmet platter to accompany this!
Head out for breakfast at FRED Eatery in neighboring Aldgate and on the way back pop into Aptos Cruz Galleries and gIft shop. Hire some bikes for the afternoon and head out to Woodside and meander the easy Amy Gillet Bikeway which takes you through stunning counrtyside scenery. For the braver adventurer go downhill mountain biking through the Mount Lofty ranges with Will Ride tours!
Or for even more ideas, golfing, wildlife, zoos, markets and more head over to our Adventure in the Hills page of our website.
Christmas Shopping starts now.
I’m shocked to say that the Christmas shopping period has already begun so just a reminder that we now have instant vouchers on line.
Our new website will email you the voucher in an instant and you can personalise it online.
SNAIL MAIL still exists.
For those who prefer to wrap their gifts then we can still post you our Voucher gift Cards. Just choose this option when purchasing.
Need a pre Christmas break? We would love you to come and stay with us in the luxury of our Balinese Villa for 2 nights and enjoy some of the wonderful activities that the Adelaide Hills has to offer.
Did you know that not only do we have 50 cellar doors in the region, we have day spas, bike hire and walking trails, markets, orchards, pick your own cherry and strawberry farms, gourmet food producers and inspiring cooking classes. We have stunning scenery, wildlife parks, a zoo, Mount Lofty Botanical gardens, wetlands, Belair National Park, tennis courts, yoga studios, golf courses, art galleries, museums, guided walking and bike tours, chocolate makers, cheese makers, zip lining and abseiling and even our own fringe festival!
The Sticky Rice Villas are smack bang in the middle of all this, so if you deserve a break, then come and stay with us and start to explore. Our mid week multiple night stay is worth $320 per night and we are giving away a 2 night stay for 2 people. All you have to do is tag a business in the Adelaide Hills that you would like to visit as part of your mini break and share this post. Remember to tag the actual facebook business name so they know you love them.
Winner will be drawn at random and announced on 30th November 2019. Stay dates 9th and 10th December 2019.
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.
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
Want exclusivity or a group booking for a time that suits you? Just email us for information on how to book a private session. firstname.lastname@example.org
Are you coming to the realisation that takeaway food might become a bigger part of your life in the next few months?
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.
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.
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.
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.
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.
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.
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.
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.