Cooking School Calendar

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Steamed prawn and pork dumplings w peanut nam jim. Traditional Chicken Pad Thai noodles with nam pla prik. Steamed salmon with lime and kaffir lime. Banana blossom chicken salad with roasted chill jam dressing. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.An exciting new class for this season. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$165

Ex Shiki Restaurant Chef Yukiko Anschutz gets down to some serious Sushi crafting in this class. Sashimi ( Tuna, salmon, king fish and octopus) Sushi nori rolls. Inside Out rolls. Inari sushi. Hoso maki with salted plum & cucumber and Japanese pickle. Nigiri with various raw fish such as tuna, salmon and king fish and egg omelette . NB Not suitable for Celiacs or other severe food allergies

Timing: (10:00 AM) to (2:00 PM)
Price:$165

The wonderful food journey continues with this new South East Asian menu with Chef Genevieve Harris. Thailand - Fried chicken wingettes with sweet chilli sauce. Chicken pieces marinated in a mix of garlic, coriander and fish sauce, shallow fried and served with homemade sweet chilli sauce. Cambodia – Deep fried flathead pieces coated in sweet and salty sauce with green papaya salad. Bite size pieces of flathead are dusted with spiced flour, gently deep fried and then tossed in a palm sugar and fish sauce dressing. Served with a green papaya, tomato and beansprout salad. Vietnamese - Ba La Lot – Spiced minced beef wrapped in betel leaves. Small beef sausages flavoured with Vietnamese 5 spice, wrapped in betel leave then barbequed. Served in lettuce cups with fish sauce and lime dipping sauce. Singapore – Ayam kapitan or chicken curry showcases the Malaysian style of dry, thicker curries with intense aromatic flavour. It is a popular Nyonya curry served with white steamed rice. Indonesian – Bubur hitam. An Indonesian sweet treat made with black sticky rice, palm sugar and coconut milk cooked in the wok until thick and sticky. Served with a little extra coconut cream.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

We are pleased to announce the return of Chef Brian Smith to the Sticky Rice kitchen on 8th February 2020 when he will be holding a special cooking event focusing on Indian cuisine. Indian food is so delicious and can be extremely healthy however few of us can actually nail the flavours, decipher the spices or succeed with this cuisine at home. Brian Smith, a chef of over 40 years, has lived and traveled extensively in India and what he doesn't know about his subject is frankly not worth knowing. Samosas 3 ways • Potato and green pea • Lamb • Prawn and tamarind. Tandoori lamb cutlets on Palak paneer sauce. Kitcheri rice with dal nuts and raisins and green cardamom. Barramundi Johl fish curry. Roti- Easy yoghurt and cumin roti. Baked eggplant filled with a spice masala and toasted dal.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

A fabulous class with Top Chef Yukiko Anschutz .Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup. With Chef Yukiko Anschutz

Timing: (5:00 PM) to (9:00 PM)
Price:$155

Ex Shiki Chef teaches a brand new class for Japanese Food lovers. Pork Goza dumplings. Traditional Teriyaki Chicken. Tempura seafood. Tempura Vegetables. Beef rolls with green beans and sweet BBQ sauce. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Fragrant Thai bbq king prawns with nahm jim. Shiitake mushroom dumplings , crispy garlic oil, fermented chili in a ginger shiitake broth. Master stock Pork Belly . caramel , fried peanuts and shallot with a Thai green mango salad. Thai cured king fish salad with hot and sour dressing, Thai basil, snake beans, puffed rice. Coconut sorbet and kaffir lime dust. Chef Phil Helyard- Peel Street Restaurant

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$155

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese- lemongrass pork with caramel soy, black pepper and sesame; Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim; Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Beetroot tartare, goats curd, pickled black walnuts, crostini. Polenta gratinee with sweet and sour peppers, basil and balsamic. Curried cauliflower steaks, hung yoghurt, smoked almonds and marsala soaked muscatels. Kabuli palaw- An Afghan Rice dish. Mushroom medley and talegio pithivier, leek puree, eggplant jam. Mushroom and cheese pie made with flaky puff pastry. White chocolate ganache, strawberry soup, pistachio crumble, lemon verbena and berries. Chef Tania Tauakume NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

An exciting new Spanish Tapas class with Chef Alice Nettleton. > Tapas - watermelon gazpacho. > Grilled prawns and Romesco sauce. >Scallops with Garlic, Fino, and Breadcrumbs. > Paella with Seasonal Seafood. > Dessert - Dark chocolate and Seville orange marmalade tart.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$145

Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

Vietnamese crispy pancakes with pork and prawns. Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$145

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken salad w lemon and chilli dressing. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

The wonderful food journey continues with this new South East Asian menu with Chef Genevieve Harris. Thailand - Fried chicken wingettes with sweet chilli sauce. Chicken pieces marinated in a mix of garlic, coriander and fish sauce, shallow fried and served with homemade sweet chilli sauce. Cambodia – Deep fried flathead pieces coated in sweet and salty sauce with green papaya salad. Bite size pieces of flathead are dusted with spiced flour, gently deep fried and then tossed in a palm sugar and fish sauce dressing. Served with a green papaya, tomato and beansprout salad. Vietnamese - Ba La Lot – Spiced minced beef wrapped in betel leaves. Small beef sausages flavoured with Vietnamese 5 spice, wrapped in betel leave then barbequed. Served in lettuce cups with fish sauce and lime dipping sauce. Singapore – Ayam kapitan or chicken curry showcases the Malaysian style of dry, thicker curries with intense aromatic flavour. It is a popular Nyonya curry served with white steamed rice. Indonesian – Bubur hitam. An Indonesian sweet treat made with black sticky rice, palm sugar and coconut milk cooked in the wok until thick and sticky. Served with a little extra coconut cream.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A class not to be missed! Prawn, Scallop and lime leaf spring rolls with coconut hoisin dipping sauce. Atlantic salmon tartare, cucumber, citrus, avocado crème, finger lime caviar and black olive crustini. Chermoula baked barramundi with cous cous, smoked almonds greens and sautéed samphire. Spanish style potato, caramalised tomato and squid tagliatelle. Pavlova Roulade with Lemon curd and coconut mascarpone. Chef Tania Tauakume

Timing: (2:00 PM) to (6:00 PM)
Price:$155

This brand new class is a banquet of flavour. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. Crying tiger char-grilled beef with roasted rice, peanut and spicy citrus dipping sauce. Served with crispy noodles and lettuce wraps. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut deressing. Traditional Drunken Noodles with Chicken and Kaffir lime. NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Another brand new class with Chef Genevieve Harris. A real spice journey as a Middle Eastern Feast. • Lebanese pomegranate and beetroot dip with flatbread Lebanese beetroot and pomegranate dip. Cooked beetroot, finely chopped, tossed with fresh mint, parsley and a pomegranate, lemon and olive oil dressing. • Baghdadi style chicken croquettes. Actually an Indian dish but of Persian origin. It is based on rice and minced chicken, spiced with ginger and is great as finger food or mezze dish. • Pastry cigars with Moroccan spiced lamb. Moroccan spiced lamb sausage mixture, baked in filo pastry, very similar to Turkish borek. • Fesanjan – duck with walnuts and pomegranates. A classic from the Royal cuisine of Ancient Persia. This recipe from modern day Iran sees duck braised in a rich, subtlety spiced pomegranate and walnut gravy. • Kachumbar – spiced tomato and cucumber salad. From India and it has many variations. Its base is ripe sweet tomatoes, onions, crunchy cucumber and green chilli tossed with lime juice and roasted spices. • Mujaddra janoubieh - lentil and cracked wheat. Here in this Lebanese version burghul wheat is teamed with lentils and chicken stock to make a meal in itself. • Turkish delight skewers with white chocolate and pistachios. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (10:00 AM) to (2:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese- lemongrass pork with caramel soy, black pepper and sesame; Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim; Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

An exciting new Spanish Tapas class with Chef Alice Nettleton. > Tapas - watermelon gazpacho. > Grilled prawns and Romesco sauce. >Scallops with Garlic, Fino, and Breadcrumbs. > Paella with Seasonal Seafood. > Dessert - Dark chocolate and Seville orange marmalade tart.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A brand new menu from Peel Street Chef Phil Helyard. This class is sure to satisfy those Asian Food lovers who want to create restaurant quality food at home. Chargrilled Squid (pla meuk yang) w green chilli nahm jim, bean sprouts, mint, coriander, fried garlic,shallots and chilli. Crispy fried fish fillet w chilli jam coconut cream and green papaya salad. Thai Red curry duck, lychee and pineapple. Vietnamese grilled beef with lemongrass and chilli sauce.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Award winning ex Shiki Restaurant Chef Yukiko Anschutz teaches modern Japanese dishes. This class is demystifying Japanese ingredients and enjoying sumptuous Japanese foods. Okonomiyaki Osaka style savoury pancakes with thinly sliced pork served with sweet BBQ sauce and Japanese mayonnaise ; Snapper fillet with sansho mountain pepper; Crispy prawns with Panko served with egg tartar sauce; Grilled squid stuffed with fried rice sprinkled with Yukari ; Diced Tomato and Daikon radish salad with sweet soy and mirin vinaigrette. NB Not suitable for Celiacs or other severe food allergies. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

The wonderful food journey continues with this new South East Asian menu with Chef Genevieve Harris. Thailand - Fried chicken wingettes with sweet chilli sauce. Chicken pieces marinated in a mix of garlic, coriander and fish sauce, shallow fried and served with homemade sweet chilli sauce. Cambodia – Deep fried flathead pieces coated in sweet and salty sauce with green papaya salad. Bite size pieces of flathead are dusted with spiced flour, gently deep fried and then tossed in a palm sugar and fish sauce dressing. Served with a green papaya, tomato and beansprout salad. Vietnamese - Ba La Lot – Spiced minced beef wrapped in betel leaves. Small beef sausages flavoured with Vietnamese 5 spice, wrapped in betel leave then barbequed. Served in lettuce cups with fish sauce and lime dipping sauce. Singapore – Ayam kapitan or chicken curry showcases the Malaysian style of dry, thicker curries with intense aromatic flavour. It is a popular Nyonya curry served with white steamed rice. Indonesian – Bubur hitam. An Indonesian sweet treat made with black sticky rice, palm sugar and coconut milk cooked in the wok until thick and sticky. Served with a little extra coconut cream.