| Sun |
01/09 |
Day |
2019 Vietnamese Feast
2019 Vietnamese Feast
Timing:
(2pm) to (6pm)
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.
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|
( 16 ) |
(2pm) |
| Fri |
06/09 |
Night |
2019 Thai and Vietnamese Banquet (GF)
2019 Thai and Vietnamese Banquet (GF)
Timing:
(6pm) to (10pm)
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
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|
( 18 ) |
(6pm) |
| Sat |
07/09 |
Day |
2019 Vegetarian Mezze
2019 Vegetarian Mezze
Timing:
(10am) to (2pm)
Price:$165
A brand new class with Chef Genevieve Harris.
• Zucchini and haloumi fritters
Haloumi, zucchini and bitter sweet preserved lemon combine to create a zesty start to your meal.
Main course will be served as a mezze, share table so that all of the dishes prepared can be enjoyed by everyone.
• Za’atar coated labneh balls
Yoghurt cheese balls rolled in a spice mix of thyme, sumac and sesame seeds.
• Broad bean, walnut and dill omelette ‘Kuku Sabzi ~ Persian Frittata.
A traditional Persian dish highlighting dill, a herb widely used in Persian cooking. According to ancient Persian medical wisdom dill is a warm herb and broad beans are cold so using the two together balances the dish, making it a healthy one.
• Chickpea falafel with a freekah salad.
Falafel are deep fried balls from Middle Eastern cuisines that are served as a snack or as a part of meal. Depending on what country the recipe comes from they are made using chickpeas or fava beans or a mix of both. There Israeli falafel are made with chickpeas. Freekah is a cereal food made from green durum wheat that is roasted and rubbed to create its unique flavour.
• Goat fetta, spinach and spring onion pastries.
Flaky pastries made with filo pastry and filled with salty goat fetta.
• Yoghurt flat bread
A simple, delicious flatbread you will make time and time again.
Dessert
• Fresh dates stuffed with almond and orange flower syrup.
Plump mejhoul dates stuffed with an almond and orange flower paste served with sheep’s milk yoghurt.
NB Not suitable for Celiacs or other severe food allergies.
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|
( 12 ) |
(10am) |
| Sat |
07/09 |
Night |
2019 Essential Asian
2019 Essential Asian
Timing:
(5pm) to (9pm)
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.
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|
( 6 ) |
(5pm) |
| Sun |
08/09 |
Day |
2019 Yum Cha
2019 Yum Cha
Timing:
(2pm) to (6pm)
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
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|
( 9 ) |
(2pm) |
| Sat |
14/09 |
Day |
2019 Spanish Tapas
2019 Spanish Tapas
Timing:
<a href = "https://stickyricecookingschool.com.au/school/waitlist/3973"><small>join waitlist</small></a> to (2pm)
Price:$165
Croquetas de jamon Serrano: Serrano ham croquettes served with sour sherry aioli and sweet fig lavender Jam.
Capesante gratinate: Roasted scallops in their shells with chorizo & manchego crust and pistachio salsa verde.
Pork and veal meatballs baked in almond sauce.
Warm goat cheese salad, crispy jamon, walnut & sherry vinegar dressing and green olive tapenade.
Traditional Calasparra paella with chicken, chorizo and mussels.
Hot churros coated in cinnamon sugar and dipped in bitter dark chocolate.
Chef Gwen Le Chenadec
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|
FULL! |
join waitlist |
| Sat |
14/09 |
Night |
2019 Moroccan Delights
2019 Moroccan Delights
Timing:
(5pm) to (9pm)
Price:$165
Tatbila (A delicious Arabic appetizer -light meat pies filled with lamb, onions, innamon, pinenuts and wrapped in filo pastry).
Pumpkin and caraway dip with feta and homemade crispy breads.(A lovely dip perfect to serve with drinks or as part of a mezze).
Pan fried Squid and Prawns with Harrisa. (If you like the combination of squid and chilli then try this! Harrisa is a spicy North African paste that is delicious with seafood.)
Chicken Fattee with a chickpea pilav, crispy bread and garlic yogurt. (A delicious layered dish from the Lebanon. This dish has many components. Learn how to make this scrumptious chickpea pilav and marinate and roast a poussin Lebenese style with preserved lemons and coriander.)
M hencha (An exquisite Moroccan pastry with an almond filling. M hencha means snake this pastry is a long filo coil twirled into a spiral and sprinkled with Icing sugar, cinnamon and rose petals.)
Chef Alice Nettleton
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|
( 2 ) |
(5pm) |
| Sun |
15/09 |
Day |
2019 Asian Adventure
2019 Asian Adventure
Timing:
(2pm) to (6pm)
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.
Book Now
|
( 14 ) |
(2pm) |
| Fri |
20/09 |
Night |
2019 Thai and Vietnamese Banquet 2 (GF)
2019 Thai and Vietnamese Banquet 2 (GF)
Timing:
(6pm) to (10pm)
Price:$155
Hot and Sour Prawn Soup.
Vietnamese five spiced sweet, sticky BBQ pork served with vermicelli rice noodles, lettuce, roasted peanut salad and Nuoc mam cham dressing.
Garlic fried rice. Chargrilled calamari with chilli jam.
Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander.
Chef Yukiko Anschutz
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|
( 16 ) |
(6pm) |
| Sat |
21/09 |
Day |
2019 Middle Eastern Mezze
2019 Middle Eastern Mezze
Timing:
(10am) to (2pm)
Price:$165
Minced beef Kofta dumplings braised in a rich tomato sauce.
White beans dressed in sesame and toasted pinenuts with lemon, garlic and fresh herbs.
Ijjie- This very simple mezes takes zucchini from being boring and watery to delicious and full flavoured.
An elaborate, light Turkish dish of finely shredded poached chicken dressed with a rich walnut dressing. This is a classic dish.
From Turkey, Squid filled with Basmati rice, braised in a saffron broth until tender and served at room temperature.
Crisply fried pastries enclosing mild cheese and fresh herbs .
Chef Mark McNamara
NB Not suitable for Celiacs or other severe food allergies.
Book Now
|
( 11 ) |
(10am) |
| Sat |
21/09 |
Night |
2019 Tasting Thailand
2019 Tasting Thailand
Timing:
(5pm) to (9pm)
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.
Book Now
|
( 14 ) |
(5pm) |
| Sun |
22/09 |
Day |
2019 Essential Thai
2019 Essential Thai
Timing:
(2pm) to (6pm)
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.
Book Now
|
( 15 ) |
(2pm) |
| Fri |
27/09 |
Night |
2019 Thai Banquet
2019 Thai Banquet
Timing:
(6pm) to (10pm)
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
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|
( 17 ) |
(6pm) |
| Sat |
28/09 |
Day |
2019 Travelling Chef
2019 Travelling Chef
Timing:
(10am) to (2pm)
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.
Book Now
|
( 15 ) |
(10am) |
| Sun |
29/09 |
Day |
2019 Asian Adventure 2
2019 Asian Adventure 2
Timing:
(2pm) to (6pm)
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.
Book Now
|
( 18 ) |
(2pm) |
