Tue 02/07
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6 PM
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Night
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Dumpling Making Workshop
Dumpling Making Workshop
Timing:
6 PM to
8:00 PM
Price:$125
Love Dumplings? You'll love this class. This 2 hour hands-on workshop class is totally dedicated to the recipe fillings, shaping and cooking techniques and dipping sauces that make dumplings the most sought after Asian food. You will be learning the best kept recipe secrets and eating the best variety of hand crafted dumplings for the rest of your days. ""A must do class for Dumpling lovers""- wrappers Contain gluten. Not suitable for vegetarians.
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20
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Book Now
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Fri 05/07
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6 PM
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Night
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AFRICOLA COOKING CLASS AND DINNER
AFRICOLA COOKING CLASS AND DINNER
Timing:
6 PM to
10:00 PM
Price:$225
We are so excited for this special event. Chef Duncan Welgemoed from the award winning Africola restaurant will be leading a demonstration cooking class and treating you to a progressive dinner throughout the night. This is a very rare opportunity to have Duncan in an exclusive cooking class/dinner event. We have also matched beautiful SA wines to the food so you can fully immerse your tastebuds.
Please note this is a special event and not our usual hands on cooking class. Dress up and enjoy sitting back to watch,eat and drink.
Duncan Welgemoed is a force to be reckoned with. Considered one of Australia’s best (adopted) cooking talents.
Over the years, he's become Adelaide's official spirit animal – mythical beast, troublemaker, conversation starter. His restaurant, Africola and Africola Canteen tells a story close to his heart.
It has since been awarded 4.5/5 Australians, featured in countless magazines, newspapers and TV shows around the world and frequented by rockstars and celebrities alike. Duncan’s book “Africola, Slow food, fast words, cult chef” has become an instant best seller and he is currently working on book 2, out for release in 2024.
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30
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Book Now
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Sat 06/07
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10 AM
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Day
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2024 Essential Spanish
2024 Essential Spanish
Timing:
10 AM to
2:00 PM
Price:$185
A brand new class and a brand new Chef. Matias Alvarez hails from Asturias in northern Spain. These dishes represent the diverse flavors and ingredients of Spanish cuisine, and cooking them in the Essential Spanish cooking class will provide participants with a hands-on experience of creating authentic Spanish dishes.
1. Chorizo Empanadas: These are savory pastries filled with a flavorful mixture of chorizo, onions, garlic, and spices.
2. Green Mojo Sauce: Mojo verde is a vibrant green sauce made from fresh herbs like cilantro and parsley, along with garlic, olive oil, vinegar, and spices.
3. Patatas Bravas: This classic Spanish tapas dish features crispy fried potatoes served with a spicy tomato-based sauce called "salsa brava" and often topped with aioli or mayonnaise.
4. Marinated Pork Fillet with Romesco Sauce: The pork fillet is marinated in a blend of spices and then grilled or roasted to perfection. Romesco sauce is a rich and nutty sauce made from roasted red peppers, tomatoes, almonds, garlic, and olive oil.
5. Creamier Cuttlefish and King Prawn Rice with Aioli: This dish features tender seafood and succulent king prawns cooked with rice , infused with the flavors of seafood, tomatoes, onions, and garlic.
6. Santiago Almond Tart.
This class is not suitable for seafood, nut or gluten allergies.
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18
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Book Now
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Sat 06/07
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5:30 PM
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Night
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2024 Thai Feast
2024 Thai Feast
Timing:
5:30 PM to
9:30 PM
Price:$165
Pork and Prawn Wonton dumplings.
Thai Pork and Basil Stir Fry.
Yellow Curry of Chicken.
Spiced Paw Paw pickle.
Crispy fish salad with roasted rice, herbs and fresh lemongrass.
Chef Yukiko Anschutz.Menu Notes
Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.
WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.
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19
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Book Now
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Sun 07/07
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2 PM
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Day
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2024 Thai Banquet
2024 Thai Banquet
Timing:
2 PM to
6:00 PM
Price:$185
An unmissable class full of delicious Thai favourites.
Szechuan salt & pepper beef with smoked chilli, kaffir lime.
Steamed prawn and pork dumplings , peanut nam jim.
Pad Thai noodles with chicken, nam pla prik.
Banana blossom chicken salad, roasted chilli jam dressing.
Chef Yukiko Anschutz
Menu Notes
Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.
WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.
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19
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Book Now
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Fri 12/07
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2 PM
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Day
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Team Build 2 hour Session
Team Build 2 hour Session
Timing:
2 PM to
4:00 PM
Price:$2153
You are booking this 2 hour private group cooking class which allows for up to 9 people. By purchasing this class you agree to our terms and conditions below.
Our cancellation terms for private classes are 30 days for a full refund. Less than 30 days we will always try to find a new date for you. Cancellations or reduced numbers, within 72 hours of the class date are non refundable and non nontransferable. Thank you for booking with us and we cant wait to see you in the kitchen soon! Please enter your company name if your require a Tax Invoice.
TAX INVOICE
All prices include GST. Sticky Rice Cooking School
ABN: 70739701336.
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1
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Book Now
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Fri 12/07
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6 PM
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Night
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2024 Taste of Vietnam
2024 Taste of Vietnam
Timing:
6 PM to
10:00 PM
Price:$175
Skewered Lemongrass and Five Spice Chicken with Sticky Rice and Sesame.
Char grilled Prawns with Lotus Root Salad and Vietnamese pickles.
Vietnamese Barbecue Pork with Hoi Sin, Iceberg Cups, Noodles and Herbs.
Chargrilled Succulent Beef with Peanut, Nuoc Cham, Vietnamese Herbs.
Chef Yukiko Anschutz
MENU NOTES
WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.
Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.
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19
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Book Now
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Sat 13/07
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10 AM
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Day
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2024 Mastering Asian with Sticky Rice
2024 Mastering Asian with Sticky Rice
Timing:
10 AM to
2:00 PM
Price:$185
A brand new class with Chef Genevieve Harris.
Mastering Chargrill - Marinated chicken satay sticks with peanut sauce.
Mastering a wok - Nasi Goreng - The famous Malaysian fried rice.
Mastering Curries - Beef rendang Curry - tender beef and potato cooked in a hand pounded curry paste with coconut milk and whole spices.
Mastering Fish - Flathead fillets in Banana Leaf - boneless, flaky white fish marinated in a spice paste with lime leaf and tomato then wrapped in banana leaf and barbecued.
Mastering Sticky Rice - Black sticky rice with coconut cream.
Please note this class cannot change the following ingredients-contains nuts, egg, fish and seafood and some gluten based sauces are used.
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19
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Book Now
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Sat 13/07
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5:30 PM
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Night
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2024 Thai and Vietnamese Banquet 2 (GF)
2024 Thai and Vietnamese Banquet 2 (GF)
Timing:
5:30 PM to
9:30 PM
Price:$185
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
MENU NOTES
Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.
WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy.
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19
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Book Now
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Sun 14/07
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2 PM
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Day
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2024 Middle Eastern Meat Lovers Feast
2024 Middle Eastern Meat Lovers Feast
Timing:
2 PM to
6:00 PM
Price:$185
A fabulous new Middle Eastern Feast.
Hummus with barbecued flatbread and za’atar.
Barbecued lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing.
Chicken thighs marinated in chermoula and barbecued.
Harissa marinated beef fillet, barbecued and served with roasted eggplant and tomato salad.
Spiced couscous with fresh herbs.
Deep fried almond pastries with honey and orange blossom syrup.
(A small sweet and syrupy finish)
Chef Genevieve Harris.
Seafood Free Class, which is safe for peanut and seafood allergies.
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19
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Book Now
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Fri 19/07
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6 PM
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Night
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Peel Street Class 2024
Peel Street Class 2024
Timing:
6 PM to
10:00 PM
Price:$185
Introducing an exciting new menu for 2024 with Peel Street restaurant executive chef Phil Helyard.
Prawn & betel leaf miang, tamarind sauce, fried peanut, coconut & shallots - Lemongrass bbq chicken with fermented chilli dressing - Lamb shawarma kofta, labneh, flatbread and pickles - Grilled rainbow trout, cauliflower skordalia, agrodolce currants, lemon and dill. PLEASE NOTE: our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. WARNING: this particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.
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18
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Book Now
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Sat 20/07
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10 AM
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Day
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2024 Fish and Seafood Class
2024 Fish and Seafood Class
Timing:
10 AM to
2:00 PM
Price:$185
This class is a delightful fusion of modern and flavour packed dishes which will leave you with newfound skills and inspiration to be more adventurous with fish and seafood in your own kitchen. This class is based around an excellent blend of fresh seafood, winning combinations of herbs and spices and will have you levelling up on some trickier recipe techniques.
Smoked salmon and dill savoury doughnuts with a ruby caramelised onion jam. These little amuse-bouche are the perfect tantalising poppers and hero a delicate smoked salmon, cream cheese and herb filling and a clever pillowy doughnut recipe.
SA King Prawn Ebi katsu. We take the inspiration from a Chicken Katsu, and level up on the sophistication with this recipe. Panko crumbed and pan seared ‘long’’ King prawns get the royal treatment with chefs Tartare sauce and ‘Çaviar’. Learn how to prepare, cook and present king prawns for this impressive pescatarian dish.
Charred seasonal greens, salt-baked beetroot, and toasted pecans with Tonnato-Tuna. This recipe has been so popular we have kept it for 2024.
Fragrant Sri Lankan fish curry, coconut steamed rice. A fragrant and pantry achievable white fish curry recipe that will become a dinner favourite.
Caramelised pineapple, vanilla ice cream, toasted fennel, and Pescatarian salted caramel. A surprising twist on salted caramel that will have lip-smacking mouths talking.
Chef Tania Tauakume Suitable for pescatarians. Contains Gluten and pecans.
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18
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Book Now
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Sat 20/07
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5:30 PM
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Night
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BOOK A Private Group Class here.
BOOK A Private Group Class here.
Timing:
5:30 PM to
9:30 PM
Price:$2409
Book this date for a private group class for up to 20 people.
You are booking a private event and exclusive use of the cooking school for your invitees.
Extra people ( and larger groups) can be added later to this class by contacting the office 8339 1314 once the date has been secured. Class includes a 4 hour hands on cooking class and lunch or dinner depending on the time of the class. Complimentary wine included with the meal. Menu options will be sent to you and we can cater for most dietary requirements if we know of them in advance. Its a fantastic option for groups who want the place to themselves. $2409 includes GST- all inclusive for groups of up to 20 people. By purchasing this class you agree to our terms and conditions below. Our cancellation terms for private classes are 30 days for a full refund. Less than 30 days we will always try to find a new date for you. Cancellations or reduced numbers, within 72 hours of the class date are non refundable and non nontransferable. Thank you for booking with us and we cant wait to see you in the kitchen soon! Please enter your company name if your require this confirmation as a Tax Invoice. TAX INVOICE All prices include GST. Sticky Rice Cooking School ABN: 70739701336.
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1
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Book Now
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Sun 21/07
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2 PM
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Day
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Thai Restaurant of the year Winner Soi 38
Thai Restaurant of the year Winner Soi 38
Timing:
2 PM to
6:00 PM
Price:$185
“Get your tastebuds to pack their tiny bags – they’re heading on a culinary journey.” Adelaide review. Soi.38 has evolved to showcase the dishes of Thailand’s 6 regions, telling a taste journey beyond comparison.
We are delighted to offer this one off class with owner and Chef Terry Intrarakhamhaeng from Soi38. From humble beginnings as a child growing up in Thailand to this year taking out the prestigious award as "Best Thai Restaurant winner" R&CA Awards For Excellence.
The food style of Soi 38 has been described by food critics as “ the real deal and different to your typical Thai restaurant"
“It is unlike any other Thai food I’ve found in Adelaide.”
"As full as I was by the end of this incredible Thai feast I could not leave a bite behind!"
This is a hands on class including dinner.
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18
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Book Now
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Fri 26/07
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6 PM
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Night
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Jordan Theodoros EVENT Dinner and cooking class
Jordan Theodoros EVENT Dinner and cooking class
Timing:
6 PM to
10:00 PM
Price:$205
We are super excited that Chef Jordan Theodoros ( Founder of Peel Street) is taking charge of the kitchen. You will be treated to a cooking demo master class punctuated with a 4 course degustation sit down dinner and wine matching. Put simply, this is the best of both worlds. Learn how to cook everything from an award winning chef, sit back and watch the action and dine on the delicious results.Event time 6pm-10pm. Tickets strictly limited. Please note this is a special event and not our usual hands on cooking class. Dress up and enjoy sitting back to watch,eat and drink.
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28
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Book Now
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Sat 27/07
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10 AM
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Day
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2024 Travelling Chef
2024 Travelling Chef
Timing:
10 AM to
2:00 PM
Price:$185
Travelling Chef with Genevieve Harris, showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey .
Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham.
Cambodia Smoked eggplant with stir fried minced pork.
Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry.
Malaysian Flathead curry with deep fried curry leaves.
Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves.
Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce.
Served with steamed coconut rice.
• Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.
Menu Notes
Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.
WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.
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19
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Book Now
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Sat 27/07
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5:30 PM
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Night
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Mastering The Best Asian
Mastering The Best Asian
Timing:
5:30 PM to
9:30 PM
Price:$185
Hot off the press this is a brand new class with a master of 20 years in modern Asian restaurant cuisine. Chef Jon Kimber will be teaching you how to elevate your kitchen skills to produce these delicious restaurant dishes.
Entree- Kataifi wrapped scallop, kimchi mayonnaise.
Mains-Roast Boston bay pork belly, Asian herbs, coconut caramel.
Char grilled butternut pumpkin, miso pumpkin puree, maple, macadamia dukkah.
Pan seared barramundi , pickled ginger and cucumber salad, sweet ginger soy dressing, crispy shallots.
Lime infused Jasmin rice. Wok tossed Asian greens.
Dessert-Baked yuzu tart, keffier cultured cream.
Sorry, this class is not suitable for celiacs, vegan, vegetarian or nut, fish and seafood allergies.
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18
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Book Now
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Sun 28/07
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2 PM
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Day
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2024 Morrocan Spice
2024 Morrocan Spice
Timing:
2 PM to
6:00 PM
Price:$185
Cinnamon and sugar spiced chicken pastries.
Moroccan spiced Flathead skewers with minted yoghurt sauce.
Prawn, mussel and chickpea tajine.
Cauliflower, pine nut and olive salad with ras el hanout dressing.
Moroccan Bread.
Carrot and orange salad.
Yoghurt toffee dates.
Chef Genevieve Harris
MENU NOTES
Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.
WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.
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19
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Book Now
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Wed 31/07
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10 AM
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Day
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Private Cooking Group
Private Cooking Group
Timing:
10 AM to
2:00 PM
Price:$0
Sue Bernie for group of 10-15
Chef Brian Smith teaching Taste Of Thailand or similar menu
Deposit $600
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1
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Book Now
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Wed 31/07
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6 PM
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Night
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Italian Pasta Workshop
Italian Pasta Workshop
Timing:
6 PM to
9:00 PM
Price:$135
A hands on pasta making workshop with Chef Luca Guiotto . Using hand rolled and pasta machine techniques you will love this workshop style class. Bring containers to take home your delicious creations to share with your family. An introduction from your chef..
Born and raised in north Italy (Veneto region) I graduated in a prestigious hotel school and then, started my career in a Michelin starred restaurant not far from home.
My career is a mix of fine dining restaurants, 5 stars luxury hotel and modern wine bars. I’ve being appointed head chef in some of the finest venues and boutique hotels in Sydney such as Catalina, A Tavola, Ovolo Hotels. Recently I was responsible for the pre-opening and managing the Italian restaurant ITL at Skycity.
My cooking style is contemporary Italian/Mediterranean , inspired by regional Italian cuisine. I love adding my own spin to every dish and present them in a modern fashion.
When I cook I get inspired by the season and local ingredients. My menus and creations are well balanced, tasty and full of different texture. I'm passionate about teaching and look forward to welcoming you to my class.
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16
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Book Now
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