Sticky Rice Cooking School has been invited by Sumptuous magazine to present a demonstration on Sunday the 12th October 2008 at the Adelaide Showground Farmers Market.
Our Chef Yukiko Anschutz will dazzle you with a few fresh and exciting Asian recipes from 10.30am-11.30am using produce from the market.
Chef Yukiko Anschutz is currently working at the prestigious Hyatt Regency hotel in the award winning “Shiki” restaurant. Chef Yukiko has a passion for Thai and Japanese cuisine and over 14 years of experience in the food industry. During this time she has tutored for the Institute of TAFE and been a guest demonstrator at major culinary events including the 2006 ‘‘Seafood Soiree’’ and the 2005 central market ‘‘Tasting of South Australia’’ and undertaken training at the Thai Cooking School at the Oriental Hotel in Bangkok.
Chef Yukiko is a perfect fit for the Sticky Rice Cooking School because she believes that cooking should be fun and exploratory; a fundamental tenet of her classes. Yukiko has an unique ability to demonstrate traditional Asian cuisine and then infuse it with exciting and contemporary influences. Chef Yukiko builds on this by making her cooking classes enjoyable and uncomplicated -she has the exceptional ability to deconstruct complex and intimidating dishes; distilling the recipes and culinary techniques into simple and effective principles that allow all lovers of fine food to improve their culinary skills.
So come along and experience Chef Yukiko’s effervescent and engaging style as she takes you on an Asian cooking adventure.
Sunday 12th October 10.30am -11.30am
Adelaide Showgrounds Market Kitchen
Adelaide Showground in the Leader Street Pavilion and joining car park entry from Leader Street. Car parking is available at the Showgrounds for $3 near the market site. Members receive parking for $2.
The ABC producers of the TV series The Cook and The Chef will be filming Kurma Dasa during our December Class at the Sticky Rice Cooking School.
The film crew will be there during the Classics From the Subcontinent class on Sat 13th Dec and there are still a few places left for those of you who want to book your spot and be part of this exciting day.
The footage will go to air on March 4th as part of Program 4 in the new series with Simon Bryant and Maggie Beer.
Call our office for bookings 8339 1314
Here is the link to Kurma Dasa’s blog of his weekend with us in December where we were filmed for the TV Series The Cook and The Chef.
I particularly liked his comment about our beautiful new kitchen space being one of the best kitchens he has ever had the pleasure to cook in!
Kurma has more classes in the calendar now at the Sticky Rice Cooking School on Jan 24th and 25th then again in April and June 2009.
The footage will go to air on Wednesday 4th March 6.30pm ABC
Remember to watch the Sticky Rice Cooking School on the Cook and the Chef on ABC at 6.30pm on March 4th 2009.
Here is Simon and Kurma with the film crew at the Central Market in December when filming took place.
We have an evening class on that night so I’ll have our TV showing it to students at the School as they chop!
The ‘Buzz’ of the Sticky Rice Cooking School reached the ears of Getaway presenter and Adelaide Hills lover Catriona Rowntree and yesterday her and her Film crew joined owner Claire Fuller at Kelly Lord’s Tastes of Thailand class.
Arriving in true professional manner with a Sticky Rice ‘Red’ dress on Catriona soon acquainted herself with the friendly group of eager customers who were there on the day. She was soon adorned in her smart black Sticky Rice apron and chopping boards and knives at the ready it was lights, camera, action!
Catriona’s fun and warm hearted nature and genuine love of people was a magical blend for the day and before long everyone was comfortably chatting and joking about their attempts at knife skills versus Kelly’s.
Time for some sound affects and the Mortar and Pestles were brought into action , ‘The Bigger the Better’ being a tip that amused Catriona!
The Red Curry Paste done it was time for some fiddley Prawn Spring Roll Wonton wrapping, which was made even more challenging by the stop and start camera shots that the producer wanted. Pick up the prawn now, put the prawn back down, unwrap, re-wrap…”okay its a Wrap!”
Drinks and chat time for everyone at last but don’t eat the Spring Rolls yet!! Close up shots and arty presentation made for a drawn out torture for those who just wanted to taste some of those mouth watering morsels served with a sticky sweet chilli dipping sauce.
On camera Catriona was keen to ask Claire about how the Sticky Rice Cooking School was born from her dream to bring all the elements of great cooking class experiences together with top chefs, real people, inspiring decor and first class teaching and facilities. The result is a place that is alive with a buzz so strong that customers are coming back time and time again.
The recipe for success it seems is the warmth and humour of a host who welcomes top chefs, real people and eager food lovers into a place that is layered with interesting and cultural stimulus. Simmer with wine for 4 hours in a beautiful 1940’s building and serve top class cuisine in a dining room full of inspiring decorating ideas, overlooking a 3 tonne Buddha! No wonder people are asking for seconds!
The Getaway Team were unobtrusive, professional and effective on the day and Catriona’s and the Producer’s efforts to research and portray the real essence and product offered by the school only served to underpin the shows integrity and success.
A sit down meal of Red Curry of Chicken with Kaffir Lime Leaf and Basil, Thai Beef Salad and Tiny Pearls of Tapioca in Velvety Palm Sugar and Pandan Syrup rounded off the day with a flourish.
A most enjoyable class and fun day for all!
Our popular Shiki Restaurant and regular teaching Chef Yukiko Anschutz is just back from Chiang Mai in Thailand and is full of great new class ideas and inspiring foodie facts; so much so that TV series The Cook and the Chef are coming back to Sticky Rice Cooking School to feature Yukiko teaching her new Asian Spice Class.
The filming will take place during her class on Sunday May 24th starting at 2pm and customers planning to come to this class should book early to avoid missing out on the opportunity to see behind the scenes of TV filming.
The ABC show airing on the 8th July 2009 seeks to feature legend Thai Food Chef David Thompson and then a segment filmed at the Sticky Rice Cooking School on why Australians have sustained a love of Thai food and how keen Thai food lovers seek out cooking classes to learn the intricacies of this dynamic and inspiring cuisine. Some interviews with Sticky Rice Customers may be shown on the feature so come along to Yukiko’s new class and enjoy the bonus filming day.
On the day you will be cooking Drunken Noodles, Northern Thai Style Hunglay Curry, Spicy Prawn Skewers, Warm Eggplant Salad with Thai Chili, Galangal and Lemongrass and enjoying your sit down meal with wine at the end.
We are very excited and proud to announce that The Sticky Rice Cooking School has been nominated for the 2009 State and Regional Tourism Awards for New Tourism Development and General Tourism Services. What a lot of hard work…..but worth it!
The awards have given us a chance to reflect on all that we have achieved since opening late last year and on the many many wonderful classes that have taken place at the school. To all our wonderful customers and talented Chefs..its a big Thank you from us. x
“For a mastery of Thai cooking, you must allow your taste buds to be your guide.”
Internationally renowned and respected Chef David Thompson will be teaching 3 Sensational Master Classes at the Sticky Rice School on 13th,14th 15th November 2009. This is a one off opportunity for SA since David has not visited Adelaide for 8 years! Places are limited… Bookings Open Now via our class calendar!
Here’s a bit about this great Chef!
David first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and cuisine.
But it was that visit to Thailand, and 18 months spent studying Thai cuisine under the guidance of an elderly matriarch who cooked for the Royal Family at the palace at Bangkok, that “seduced” him completely.
On his return from Thailand, David opened his own restaurant in Darley Street Thai in Sydney’s Newtown, and was then very much an oddity – a western chef tackling Asian food.
His Sydney restaurants, the acclaimed Darley Street Thai – now closed – and the perennially popular Sailors Thai, have increased the awareness and appreciation of authentic Thai cooking in Australia. In July 2001 he opened Nahm, in London’s Halkin Hotel. Seven months later, it gained a Michelin star, making Nahm the first Thai restaurant to attain such an award.
Working alongside cooks who had perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation – before they were eroded, altered and modernised beyond all recognition. The result was David’s First book Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English.
Thai Food – is regarded as the bible of Thai cuisine. Indeed, with its detailed exploration of the role of food in Thai culture, as well as plenty of recipes, the book runs to an appropriately biblical number of pages.
Due to be released is David’s second book Thai Street Food, and his Master Classes in November at the Sticky Rice Cooking School will explore just that!
Amongst others including Spirit House Chef Katrina Ryan and Award winning Adelaide Chef Jordan Theodoros (both on our chefs page!) David mentored Martin Boetz at Darley Street Thai and it was during this period that Martin first developed a passion and palate for Asian food cooked with the freshest, local produce and ingredients.
Martin later went on to run Sailors Thai. It was here that he secured his reputation as one of Australia’s leading talents of contemporary Thai-style Asian cooking. In 2003, Boetz was honoured when David Thompson visited from London to officially launch his first cookbook: Longrain Modern Thai Food (Hardie Grant Books).
Living and Working in Bangkok
Since that fateful trip some 20 years ago, Thailand has become David’s second home and he continued to spend aprox 6 months of the year there.
David consults to the prestigious Suan Dusit College in Bangkok on the preservation of Thai culinary heritage and he is also an eloquent ambassador for Thai culture.
He is, in short, passionate and maybe even a tiny bit obsessive about creating authentic Thai dishes. So much so that when the Thai government wanted to set up a restaurant serving the very best of their country’s cuisine, he was the man they called in to help.
His food is pure Thai and he makes no attempt to juggle flavours and ideas; he makes no compromises in trying to reproduce the fine Thai dishes he discovered in Bangkok. He works to re-create a flavour, a taste sensation, and he pursues authenticity rigorously.
In his determination to find the correct ingredients, David has worked with farmers in the Northern Territory and far North Queensland, encouraging them to plant crops of Kaffir limes, water lilies and wild ginger to fuel his cooking pots. His kitchen uses painstaking traditional techniques.
As part of his visit to the Sticky Rice Cooking school owner Claire Fuller is working with David to establish an SA supply of hard to come by ingredients.
Thinking about a Team Build activity or a Corporate Christmas event? Our Private Classes are ideally suited to groups of 10-20 and offer flexibility of menu, times and dates. For more information review our Private Class Page or tel the office on 8339 1314. We guarantee it will be a success!
Chef/Author ‘Little Vietnam’ (Lantern) Nhut Huynh
In 2010, Nhut is excited to be involved with Tasting Australia in Adelaide in April/May and 2nd series of Master Chef. He has a Master Class scheduled for the Sticky Rice Cooking School on May 3rd as well as filming for a new cookery/lifestyle program. Bookings here
Nhut Huynh arrived in Australia in 1984 as a refugee from Vietnam. Like many others escaping political change and upheaval, he had dreams of a better life with freedom and opportunity. Nhut began his cookery career as a kitchen hand working on Sydney Harbour on tourist boats. Even though he spoke no English, he persevered and through the support of friends and colleagues he was signed as an apprentice cook. Nhut excelled in practical skills but was left behind when it came to theory, so his employer structured his roster so that he could go to English classes each day to assist with his TAFE study.
After finishing his apprenticeship, like many before him he ventured into the world of commercial cookery to explore his options. After an unremarkable but enjoyable career, Nhut met his future business partner food and wine writer Jeremy McNamara in 2000. The chance meeting with Jeremy turned into a great friendship and within a year Nhut and Jeremy had opened their first restaurant RQ Sydney in Darlinghurst, NSW.
On the drawing board, RQ started life as a casual brasserie serving simple Asian favourites, but as the project came together it evolved into one of Sydney’s early pioneers of upmarket Asian eateries. RQ was an immediate success and Nhut quickly developed a signature style of Vietnamese inspired dishes prepared in a contemporary style. Reviews and media hype recorded Nhut’s journey, and regular appearances on television and articles in premium food media followed including Australian Gourmet Traveller and Delicious Magazine.
RQ scored well in the Sydney Morning Herald Good Food Guide for five years running. In 2006, Nhut and Jeremy decided that there was still a place in the market for the original RQ concept of a fast and funky brasserie named Snakebean Asian Diner was born. Again, Nhut received great food media support for his new venture including special listings in the Good Food Guide.
Nhut has appeared as a regular presenter on Mornings with Kerri-Anne (9 network), Fresh (9 network), Food Safari (SBS) and a wide range of public demonstration events across NSW. Nhut also has spent time teaching at The KOTO project for street kids in Hanoi and in 2004, he was recognised for his contributions to training in cookery with an award from Tourism Training Australia
In 2007, Nhut and Jeremy sold RQ Sydney to free Nhut from full-time commitment to their restaurant operations, and Nhut began work on his first cookery book ‘Little Vietnam’ (Lantern). Nhut travelled widely throughout Vietnam to collect treasured family recipes for his book. Snakebean and Nhut’s wholesale catering division, RQ Catering, continued to thrive and in July 2009, ‘Little Vietnam’ was published to wide acclaim. Nhut is currently working on research for his next book and is engaged as a training consultant specialising in Asian cookery, private and corporate cooking classes and appearing as guest chef at events nationally.
What started as a dream for a penniless farm boy with no English in a strange land has become a reality. Nhut Huynh continues to surprise and delight diners and his colleagues with his unique take on Vietnamese inspired cuisine in Australia. Bookings for his master class are now open in the Sticky Rice Cooking School Calendar.
Sticky Rice Cooking School will be partnering with Lobethal Rd Winery at Mt Torrens for Crush on Sun 24th Jan. Chef Ali Seedsman will be doing 2 FREE cooking demonstrations at 11.30am and 3pm and will show you how to make BBQ Grilled Swordfish Skewers w Chamoula, Harissa , Baba Ganoush and Tahini Yogurt. She will also be selling Slow Roasted Lamb and Moroccan Chicken in Warm Pita; Mezze Dip Plates and Spiced chocolate & Almond Cake with Turkish Delight Cream for lunch on the day and Lobethal Rd and Bacchant wines will be available by the glass to enjoy alongside this Middle Eastern Feast. Beer Drinkers will also be treated to Lobethal Biehaus hand crafted beers. No Need to Book.
Limited places are now available for the 3 Master Classes with famed author and Restaurateur Christine Manfield. May 21, May 22, May 23 2010
We are flying the Sydney based Chef to Adelaide and offering a very rare and exciting opportunity to really up-skill and become masters in Asian cuisine under the instruction from this Master Chef.
Christine’s highly celebrated restaurant Universal opened in Sydney’s Darlinghurst in August 2007 and with many published cookbooks and an international following, Christine is one of the few Top ranking Chefs in Australia who masters in Asian Food.
This is a rare opportunity with a maximum of 3 classes only.
During the 4 hour hands-on class, Christine Manfield will prepare and demonstrate a challenging menu based on her best selling ‘Universal’ Restaurant dishes as well as recipes from her newest cook book ‘Fire’ whilst delivering a wealth of knowledge along the way.
Following the demonstration of each dish, participants will create their own attempts under the watchful eye of this great Chef. Dining and wine tasting will follow with visiting Adelaide Hills wineries Nepenthe and Bird in Hand already lined up to complete the gourmet day.
The class focuses on the technical and challenging elements of this complex Asian menu.
Rice Crackers and Chilli Pork- (organic berkshire pork w Makrut lime leaves, cashews and coconut served on deep fried golden rice cakes)
Rare Roasted Hahndorf Venison w Spiced Beetroot and Coconut Sambal- (garam masala oil rubbed Hahndorf Venison w spice infused beetroot served w coconut tamarind sambal)
Palm Sugar Kingfish and Green Mango Salad w Caramel- (exquisite hiramasa kingfish fillet in caramel sauce with salted dried radish and green star fruit served on betel leaves)
Salted Hazelnut Caramel and Chocolate Tart. (chocolate pastry, salted hazelnut caramel and
chocolate ganache w Mandarin Napoleon liqueur)
It’s a master class not to be missed! Booking details at this link.
To read up on Christine’s Profile visit our Chefs Page!
Christine Manfield’s Master Classes were a huge hit with customers and staff alike and the 3 day marathon in May 2010 was an exhilarating, adrenaline filled gastronomic delight.
Christine was a true professional with her clear communication, her precision for detail and her superb organisational skills. Her calm, gentle and kind manner was to be admired and applauded and all who worked with her during the classes were truly inspired.
None have been more inspired than volunteer Chef Samantha Neale who also assisted David Thompson during his visit to Sticky Rice Cooking School. Following on from her dedicated hard work and professional attitude Christine Manfield offered Sammie a job at Universal Restaurant in Sydney. Sammie had taken leave without pay from her Adelaide restaurant Job in order that she could take part in the masterclasses with Christine. Her dedication was rewarded tenfold when the golden job opportunity was offered and we wish Sammie all the very best for her new life in Sydney.
After Class Owner Claire Fuller persuaded Christine to leave her mark on the cooking school as David Thompson had done before her. She cheekily drew a love heart around David’s message before adding her own special message to the Cooking School.
Sticky Rice Cooking School is taking part in the Stirling Autumn Garden Festival and our GUM BOOT DINNER will be a cooking class with Chef Ali Seedsman’s Entertaining Spanish menu on April 14th 6pm start.
Traditional Paella with Seafood,Chicken and Chorizo;Garlic Mushrooms with Manchego and Almond Garlic Sauce; Slow Cooked Roast Duck w Sour Cherry Sauce;Salt Cod Croquettes with Saffron mayo;Piquillo peppers stuffed w goat cheese, pinenuts and capers.
As part of the celebrations all Gum Boot Dinner participants are entitled to bring along their gum boots and party on at the Stirling Hotel from 10pm-midnight with free music, dancing and entertainment at the Annual Gum Boot Ball.
BOOK NOW FOR
THURSDAY APRIL 14
Katrina Ryan is our interstate guest Chef in June 2011 when she visits us to teach 3 outstanding classes including a standout Asian banquet Class. Click here for bookings $125pp all inclusive of dining and complimentary wines.
The menu is a real winner and with Katrina’s experience as ex Head Chef of Neil Perry’s Rockpool Restaurant you are guaranteed a great learning experience. Here’s what’s in store!
Crispy Salmon, Shallot and Ginger Straws with Wasabi Mayonnaise;
Hot and Sour Prawn soup with Galangal, and Coconut Milk
Red Curry of Duck with Lycees;
Warm Salad of Crispy Fish with Lemongrass, Mint and Ground Roast Rice.
Caramel Poached Pears with Turmeric and Ginger.
The Asian Banquet class is running on Sunday 19th June at 9.30am-1.30pm.
If you fancy something more Middle Eastern then have a look at Katrina’s Moorish Moroccan class which is running on the evening of Friday 17th June at 6pm-10pm. This has been a much loved class and even Not Quite Nigella felt she had to blog about it. See here for her review.
Think you can handle the heat in a restaurant kitchen then why not book one of the last few places in Katrina’s Asian Master Class which is running on Saturday 16th June from 2pm-9.30pm. You don’t have to be an expert cook but you do have to be passionate and have stamina for the marathon cook and eat session. Experience the atmosphere of a restaurant kitchen by cooking for your invited guests. Allow 6-7 hours for this in-depth class then sit down to enjoy the dinner with a friend of your choice and complimentary wines from special guest winery The Lane Vineyard. $295pp ( One cook and two to dine)
This master class is a cooking session limited to 10 people only. Your will be mastering the knife skills and finer points of deboning, stuffing, filleting, t-smoking and crab eating as you cook up an impressive 4 course restaurant quality menu for your dinner guests who arrive at 6pm. The pressure is on but you do have a Top professional Chef in the kitchen with you! Phew!
Crispy Coconut Fried Prawns stuffed with pork served with sweet chilli and ginger sauce and mint and pommelo Salad; Salt and Pepper Crab; Rainbow Trout , boned and tea smoked with roasted chilli jam dressing. Fresh Coconut Carrot and Lime leaf salad; Boned whole Chicken stuffed with Chinese Crab omelette and served with chicken broth and XO sauce. Saut饤 water spinach with oyster mushrooms and yellow bean sauce and Star Anise Cream with Caramel Ginger Oranges and Sesame Snap biscuits.
Sticky Rice Cooking School was on TV again on Saturday evening, this time as a feature on the brand new launch episode of SA life- Channel 7.
What a fabulous opportunity we were given to broadcast news of our new outdoor area and highlight some of our delicious new menus.
For anyone who missed it here is a link to the footage and SA Life Website.
Watch again next week at 5.30pm to see Tony Carroll from Jolley’s boathouse being interviewed and then check out details of his master class with us on Aug 13th where a small group of keen cooks get to cook for the day with Tony and wow their invited guests over dinner here at the Cooking School.
A really sensational experience for the keen cook awaits. Saturday August 13th 2011
A chance to learn from this celebrated Chef is presented in the form of an exclusive master Class with Executive Chef Tony Carroll from Jolleys Boathouse restaurant. This class gives you the chance to apprentice under the watchful eye of an award winning Chef as you learn and master an abundance of technical skills and produce appreciation which is needed to prepare this menu of signature dishes from the Jolley’s Boathouse Restaurant. This is a hands-on extended Asian master class which will develop and advance your culinary skills and knowledge of seasonal produce such as oysters varieties, abalone, quail, t-smoking techniques and restaurant presentation. There are no short cuts in this class as you prepare a challenging 5 course dinner alongside your chef for your invited guests who will be dining with you from 6pm onwards. A premium winemaker will be with you through dinner to help you appreciate the matching wines with each course. Cooking is limited to 14 people. Allow from 2pm for participants and please invite a dinner guest to join you at 6pm.
The menu- Pacific, Angassi and Kumomoto Oysters-Tea Smoked w Chilli Jam, Steamed w Soy Spring Onion and Ginger and Natural w Pickled Cucumber and Wasabi; Stir Fried Abalone w Japanese Plum Wine, Enoki and Basil;Tea Smoked Quail w Seared Scallops and Sichuan Eggplant; Caramelised Pork Belly, Green Mango and Chilli Salad w Red Chilli Nam Jim. Dessert TBA.
AND Winemaker Nick Martins D’Arenburg wines will join you at dinner to explain the matching wines with each course! Limited seats available- Book via this link
More about Tony Carroll written by Ann Oliver
British born Tony Carroll started his cooking career in Scotland, firstly at Gleneagles Hotel and completed his apprenticeship at the highly acclaimed Cairn Lodge Restaurant.
Like many passionate and ambitious young British chefs he sought and won a position in the Michelin starred restaurant The Oak Room in Piccadilly, London and added a polish to his already excellent resume. Wide travel is evident in Carroll’s cuisine as he has a depth of understanding of many cuisines that cannot be gained from book cooking. Carroll, however, did his travelling in some style on the luxury cruise ship the Queen Elizabeth II were he worked in their signature restaurant The Queens Grill. During stop off in Australia, he fell in love with the climate and lifestyle and secured a position at Bennelong at the Sydney Opera House.
After a stint with the Inter-Continental and then Hyatt International as well as being involved with the opening team of Park Hyatt Sydney and Park Hyatt Melbourne in 2001 he opened his first restaurant at Werribee Mansion in Melbourne scoring 16/20 and one Chefs Hat in the Melbourne Age Good Food Guide in their first year of operation.
Since taking on the dual role of chef and owner at Jolleys Boathouse Restaurant, Carroll has bought to the restaurant a standard of excellence not achieved in it’s many years of operation. His efforts have been rewarded with a coveted one star rating in the Australian Gourmet Traveller annual awards.
Carroll’s cooking is the sum of his culinary journey, deeply steeped in his travel experience and embellished with a passion for staying within the seasons and cutting ‘food miles’ to a matter of minutes or hours as he sources the best of local seasonal ingredients. Carroll’s cooking is good looking but never to the detriment of taste and we particularly appreciate his understanding of simplicity and perfection when three perfect ingredients can combine in heavenly harmony.
We really like Carroll’s food!
Ann Oliver Food Editor, www.galaxyguides.com
Our facebook page is now live http://www.facebook.com/#!/pages/Sticky-Rice-Cooking-School/.
Follow all our latest news updates as they happen. Like Simon Bryant’s Master Class Menu just released.
” I’ve just got off the phone from Simon Bryant and his masterclass menu on 26th Nov is going to be crazy! Its a Cheong Leiw inspired menu of Gulf SA prawns in XO sauce, Snake beans in Szechwan with Garlic Oil, Green Tea Scallops w Celery Leaf and water chestnuts, Stuffed Beggars Chicken with lotus root, lotus nut and bamboo, (wrapped and baked in lotus leaf and salt dough), Beansprout, chilli, dakon and carrot pickle and dessert of Peanut and lotus sweet rice with red date, angelica and goji. I’m booked in!” Nov 26th
For more info on what Beggars Chicken is… here is the story
A starving beggar in China during the Qing dynasty is said to have stolen a chicken and was hotly pursued by its owner. In his haste he buried the chicken in mud near a riverbank to hide it. Later that night he returned and retrieved the chicken, its feathers covered in mud. He started a fire of twigs and branches to cook the chicken. But not having any utensils he placed the entire chicken directly into the fire. A tight clay crust formed as the fowl cooked, and when the crust was cracked open the feathers came right off the chicken exposing juicy tender meat and emitting an incredible aroma. The roasted chicken was so delicious he decided to start selling his creation to the villagers. Unbeknownst to him he had just invented one of the greatest culinary traditions of China. more….
The Caramalised Pork Belly being created in the Tony Carroll Master Class 13th Aug. What a great Father’s day idea…send Dad along to cook this exquisite menu and then Mum gets to join him for dinner! YUM
A very special chance to meet Celebrity Chef Luke Nguyen in the Sticky Rice kitchen and watch him prepare several stunning dishes from his brand new book Indochine. Come and meet Luke, watch him create mouth watering dishes and take away a signed copy of his book to help you create these masterpieces in your own kitchen. 1pm-2.30pm
This event is a cooking demonstration by Luke ( not a hands on class) and the price includes a signed copy of Lukes brand new book valued at $69.99. ( thanks to our friends at Matildas bookshop in Stirling.) Bookings
Indochine sees Luke Nguyen revisit his beloved Vietnam and seek out the food and cultural remnants of this former French colonial empire. On his regular visits to Vietnam today, Luke is often struck by the appearance of people wearing berets, speaking French and the aromas of coffee and butter emanating from cafes and patisseries.The recipes and accompanying stories in Indochine showcase the French influence upon Vietnamese history and cuisine.