Cooking School Calendar

Timing: 2 PM to 6:00 PM
Price:$185

Pork Belly, Bang Bang Chicken , Drunken noodles- This class has it all!

CLASS MENU

Twiced cooked tamarind pork belly, with green pawpaw and apple slaw. 

Crying tiger char-grilled beef with roasted rice and spicy dipping sauce with lettuce and chilli pepper cassava.

 Bang Bang Chicken; marinated crispy chicken with five spiced salt. 

Drunken Noodles with Chicken, egg, Kaffir lime and fried basil.

WARNING This particular class contains seafood products. 

Chef Yukiko Anchultz 

Allergy Warning – Sensational Gluten Free Asian

This class menu contains: peanuts (green pawpaw & apple slaw garnish), fish and fish products (fish sauce, oyster sauce, Nam Pla Prik, Nam Jim Jeaw), soy (GF soy/tamari, Thai soy, sauces, mayonnaise), egg (Bang Bang chicken batter & mayo), dairy (buttermilk), garlic/onion, chili, and coriander/herbs.

The menu is designed to be gluten-free (GF soy sauces, GF flours, rice noodles, glass noodles), but ingredients are prepared in a shared kitchen so trace gluten may still be present.

Timing: 6 PM to 8:00 PM
Price:$0

This is a booking for the Private Chef for Villa Guests.

Timing: 10 AM to 1:00 PM
Price:$1400

Private Classes are a great way to celebrate with friends and family or as a memorable collaborative Team Build for corporate groups. 

Our Private Class options can be 2, 3 or 4 hours in duration and can include 2-34 people.

You can get a Quick Instant Quote online by clicking here

 https://www.stickyricecookingschool.com.au/group-quote. 

-Get an Instant Quote

-Secure this date and session time with a deposit to lock it in. 

-We will then contact you with details on how to create your tailor made experience.

Choices include

• a hands-on cooking class or demonstration class with one of our professional chefs. Our classes are brilliant fun and a very inclusive activity for everyone of all skill levels.
• lunch or dinner ( depending on your start time)
• recipe/menu options for entrée and mains dining breaks, served in our private dining room with table service. 
• large choice of global cuisines- let us know if you prefer Asian or non-Asian style cuisine.
• complimentary wine and soft drinks with the meal
• recipes to take home for everyone
• Depending on your focus you may want to have some structure or grouping of teams. Choice of social /collaborative/teams/competition/style class. 
• No washing up! Our professional team take care of everything.

Alternatively you can email us your inquiry to request other start times to [email protected]

Timing: 6 PM to 10:00 PM
Price:$185

Ex Shiki Chef teaches a fabulous class for Japanese Food lovers.

CLASS MENU

Pork Gyoza dumplings.

Traditional Teriyaki Chicken.

Tempura seafood.

Tempura Vegetables.

Beef rolls with green beans and sweet BBQ sauce. 

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.

Allergy Warning – Essential Japanese

This class menu contains: gluten/wheat (tempura flour, gyoza wrappers, soy/BBQ sauces, flour), soy, fish (whiting, bonito dashi, fish-based sauces), shellfish (prawns), dairy (butter), sesame (oil and possibly chilli oil), garlic/onion, chili, mushrooms and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, however ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 10 AM to 2:00 PM
Price:$185

Another adventurous vegetarian menu with chef Tania. Get ready to cook!

CLASS MENU

Beetroot tarte Tatin, goats’ cheese, orange, walnut and honey pesto. 

Teriyaki butter roasted King browns, creamy parmesan polenta, charred broccolini, carrot jam. 

Carrot, miso, and coconut hummus with kaffir lime, served with flatbread. 

Caramelised pumpkin, spiced eggplant jam, toasted seeds and Adelaide Hills fetta. 

Chocolate beetroot brownie, vegan chocolate mousse and pistachio.

Allergy Warning – Vegetarian Feast with Chef Tania

This class menu contains: Tree nuts: walnuts, almonds, pistachios Sesame: tahini in the hummus Seeds: pumpkin and sunflower seeds

Dairy: goats curd, fetta, parmesan, butter, milk, Gluten/wheat: Soy: miso paste, silken tofu. Coconut: garlic/onion and chili across multiple dishes

No peanuts are used in these recipes. However, some ingredients may be produced in facilities that also handle peanuts and other nuts, so trace amounts cannot be guaranteed.

No eggs, meat, fish or shellfish are used in this class.

Timing: 5:30 PM to 9:30 PM
Price:$175

All the essentials of Thai cuisine are taught in this class, with a menu full of favourite dishes for easy entertaining or every day dinners, with Chef Yukiko Anschutz.

CLASS MENU

Crispy Spring Rolls w Sweet Chili sauce.

Green Curry of Prawn with Thai Basil. 

Stir-fry Chicken and Cashew with Dried Chili and Baby Corn. 

Thai Beef Salad w Hot and Sour Dressing.  

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.

Timing: 2 PM to 6:00 PM
Price:$185

Perfect for seafood-free foodies, this class will take your taste buds on a journey with this incredible menu.

Hand-Crafted Pork & Ginger Dumplings – With Chili Vinegar dressing. Learn the art of dumpling-making, from creating the perfect filling to folding perfect parcels of flavor. 

Thai Beef Red Curry – Master a rich, aromatic curry enhanced with fragrant Thai basil for the ultimate comfort dish. 

Warm Chicken Laarb Salad – Discover the secrets of balancing tangy, savory, and herbaceous notes with toasted sticky rice and fresh Asian herbs. 

Chicken Cashew Stir-Fry – Perfect your wok skills with this vibrant stir-fry featuring wok tossed chicken, crunchy cashews, fiery dried chili, and seasonal greens. 

This class is ideal for anyone passionate about creating and tasting fresh, bold, and authentic Asian dishes—no seafood required!

This class contains Gluten, Nuts and Meat Recipes. Not suitable for celiac, vegan or vegetarian diets. No Seafood or Seafood products are used.

NB Please note recipes cannot be adapted for individual ingredient preferences in class.

Timing: 6 PM to 10:00 PM
Price:$185

New Menu- First release -Taste your way around Thailand while learning how to prepare slow cooked aromatic duck: discover why betel leaves make for an easy but wow factor Thai starter: and learn everyone's favourite- crispy pork belly and homemade pounded red curry paste. ( no jars here!) 

MENU

Sautéed prawns with roasted peanuts wrapped in betel leaves with a coconut and shrimp paste dressing. 

Twice cooked, tamarind pork belly, with green paw paw and apple slaw.

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. 

Braised master stock duck- Melting tender duck with cinnamon, star anise and manderine. 

Mango Sorbet 

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. Allergy warning: This Tasting Thailand menu contains peanuts, shellfish/crustacean (prawns, dried shrimp), fish & fish sauce, shrimp paste, gluten , soy, coconut, chilli and alliums (onion, garlic, shallot). It is not peanut-free and not suitable for guests with serious peanut, shellfish or fish allergies.

Timing: 10 AM to 2:00 PM
Price:$190

Join acclaimed South Australian chef, food writer and much-loved cookery teacher Rosa Matto — for an unforgettable journey along the ancient Spice Road. 

In this hands-on experience, we travel from the Levant to the Maghreb, exploring the bold spices, fragrant herbs and sun-drenched dishes of Lebanese, Turkish, Moroccan and Tunisian cuisine. Expect a sensory journey through bustling markets, family tables and fragrant spice stalls —a  generous menu, a busy class- designed to be shared with friends and family. 

CLASS MENU

Turkish Spiced King Prawns
Sautéed in garlic butter with pul biber and charred lemon

Turkish Lamb Kofta with Sumac Onions
Hand-shaped spiced lamb skewers served with sharp sumac onion salad and tahini drizzle

Moroccan Chermoula Beef
Herb-marinated beef with grilled capsicum and fresh coriander

Lebanese Chicken Shawarma
Layered spice-rubbed chicken with yoghurt marinade and traditional garlic toum

Fattoush with Pomegranate & Crispy Pita
A vibrant herb salad with toasted pita shards and bright lemon dressing

Hand-Stretched Yoghurt Flatbread
Griddle-cooked and flame-finished for soft, pillowy texture

Orange Blossom & Pistachio Semolina Cake
Moist semolina cake scented with orange blossom and finished with honey syrup and toasted pistachios

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.

Timing: 5:30 PM to 9:30 PM
Price:$185

Join us for a hands-on journey through Thai and Vietnamese cuisine — a class designed to sharpen your cooking skills while delighting your tastebuds. Learn authentic techniques, master bold and balanced flavours, and leave with the confidence to recreate these restaurant-quality dishes at home. A true skill-building must and an unforgettable dining experience rolled into one.

CLASS MENU

Chilli Dip Chicken & Prawn Dumplings

Dunk-and-devour dumplings with soy chilli sauce
Learn to pleat, fold and pinch like a pro — these are the kind of dumplings everyone fights over.
 

Green Curry of Chicken with Thai Basil
A rich, fragrant Thai classic layered with coconut, spice and fresh herbs, served with jasmine rice. Master the secrets of restaurant Thai curry paste making- You'll make this in class in a mortar and pestle. Balance the curry with sweet, salty, spicy and aromatic flavours for a truly restaurant-quality curry at home. No jars here!

Thai Lemongrass Chicken

Fragrant with lemongrass and Thai aromatics, this dish is all about steaming technique. Learn to create melting, tender chicken with sealed in flavour and natural juiciness.

Wok-Tossed Garlic Seafood with Seasonal Veg and Crispy Shallots
A sizzling combination of aromatic prawns, scallops, squid and fish, with ginger and oyster sauce- finished with seasonal stir fry veg and crispy shallots. Skill up on the wok and learn the timing secrets to perfectly cooked, wok-tossed seafood every time.

With 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. 

Allergy Warning – Thai & Vietnamese Feast

Dishes in this class may contain or include:

Shellfish / crustaceans: prawns, Fish & seafood: fish sauce, oyster sauce, fish balls, squid, scallops

Egg: may be present in some brands of wonton wrappers, Gluten: wonton wrappers, Soy: Sesame: sesame oil Coconut:  garlic, onion, shallots, spring onion used throughout, Mushroom / fungus: dried black fungus, mushroom sauce.

No peanuts or peanut products are used in these recipes.

The class is peanut-free by ingredients, but all food is prepared in a shared kitchen where peanuts and tree nuts are handled, so trace exposure cannot be guaranteed.

Timing: 2 PM to 6:00 PM
Price:$185

A most popular class with the most requested Thai dishes included, with chef Yukiko Anschutz.

MENU 

Sea stars in a light red curry and coconut sauce; these delicious open dumplings are filled with chicken and prawn mince and coated in a spiced coconut sauce. 

Thai Chicken cashew nut - the all time favourite stir fry.

Crispy prawns stir fried with sweet soy, lemongrass and basil. 

Pad See Ew Beef Noodles. Flat rice noodles in soy and oyster sauce with tender beef strips and egg.  

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. 

Allergy Warning – Taste of Thailand with Chef Yukiko Anschutz

This class menu contains:
tree nuts (cashews in Thai chicken cashew nut), shellfish (prawns, shrimp paste),fish and fish products (fish sauce, oyster sauce, curry pastes),
gluten/wheat (dumpling wrappers, Pad See Ew sauces, soy sauces unless specifically gluten free),
soy (Thai soy sauces, sweet soy, seasoning sauces), egg (Pad See Ew with egg), coconut (coconut milk in the light red curry sauce), garlic/onion, and chili.

Please note: cashew nuts are used in this class; peanuts are not used in the recipes but may be present via manufacturing traces.

Timing: 6 PM to 10:00 PM
Price:$190

Mastering Asian Seafood with Chef Libby Hambrook 

Bursting with chef tips and beautiful fresh seafood, this class explores the addictive coastal flavours of Southeast Asia and brings restaurant-style cooking into your home kitchen. From aromatic spice rubs and punchy Thai dressings to rich coconut curries and flame-grilled seafood, you’ll create an unforgettable feast layered with freshness, spice and smoke. Along the way, you’ll learn how chefs balance citrus, herbs, heat and richness to turn fresh seafood into truly spectacular dishes.

Menu 

• Smoked ocean trout with betel leaf, finger lime & crispy shallots

• Grilled calamari salad with Thai herbs, puffed rice & green chilli dressing & prawn floss

• Flame-grilled swordfish with spiced chilli paste, coriander butter

• Coconut turmeric flathead curry with wild ginger & lemongrass

Timing: 10 AM to 2:00 PM
Price:$190

Early Release Tickets-Step into a kitchen alive with heat, colour and bold Mexican, Cuban and Jamaican flavour. In this vibrant hands-on class, Executive Chef Mark McNamara brings the energy of Mexican street food and Latin coastal cooking straight to your bench. 
 

CLASS MENU

Jamaican Jerk Pork Bites

Barbecued cubes of pork basted with a fragrant jerk marinade of spices, chilli and herbs. 

Moros y Cristianos – Cuban Rice & Black Beans

Cuba’s classic comfort dish of perfectly seasoned rice cooked with black beans, garlic and herbs. 

Caribbean Pepper Shrimp Buttery prawns sautéed with garlic, chilli and peppers

Spicy, fragrant and full of flavour. 

Mexican Fish Tacos 

Soft tortillas filled with fresh crispy fish, topped with bright salsa and herbs. 

Papaya & Lime Salsa

A refreshing tropical salsa of papaya, coriander and lime. 

Mexican Milk Cake (Tres Leches) 

A light sponge soaked in sweet milk syrup and topped with cream.
 

Timing: 5:30 PM to 9:30 PM
Price:$185

Get your hands into the wok and your senses into overdrive with this flavour-packed, skill-building class that celebrates the bold, fresh, and fiery cuisine of Thailand. You’ll master high-heat stir-fries, craft your own  curry paste from scratch, and layer complex textures and flavours like a chef. From mastering wok-charred drunken noodles to northern-style Chiang Mai curry and zesty prawn salads, every dish in this class is designed to taste like it came straight from a Thai street stall or modern Asian bistro. Perfect for new or confident home cooks ready to step up and create restaurant-quality Thai dishes at home.

CLASS MENU

Wok-Fried Drunken Noodles with Chicken & Holy Basil
Master high-heat wok technique, balance bold Thai flavours, and perfect noodle texture.

Lemongrass Prawn Salad with Green Pawpaw & Chilli Jam
Learn prep work, build flavour with aromatics, and discover chilli jam.

Chiang Mai Chicken Curry with Warm Spices & Peanuts
Grind a curry paste from scratch, temper spices, and braise chicken to fragrant tenderness.

Caramelised Pork & Eggplant Salad with Crispy Garlic
Develop caramelisation skills, smoke and char vegetables, and layer textures like a pro.

Allergy Warning – Essential Thai Adventure

This class menu contains: peanuts, tree nuts (cashew), shellfish (prawns), fish and fish products (fish sauce, shrimp paste, oyster sauce), gluten/wheat (soy sauces, flour coatings, some noodles), egg, soy, chili, garlic/onion, and coriander.

Please note: peanuts and cashew nuts are used in these recipes.
While we do not intentionally use other nuts, ingredients may be produced in facilities that handle a range of allergens.

Timing: 2 PM to 6:00 PM
Price:$185

“Excellent experience, l would rate 10 stars ? if it let me. The coking course with Yuki was great and now l can cook all these yummy  dishes from scratch. l had a brilliant time and am ready to book my next lesson. Highly recommend.”

CLASS MENU

Miang of Beef and Peanut on Betel Leaves

Hot and Sour Char Grilled Prawn and Zucchini Flower Salad.

Penang Chicken with Fresh Coconut.

Whole Lemongrass Snapper in Lotus Leaf

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. 

Allergy Warning – Thai & Vietnamese Banquet is Gluten Free

This class menu contains:

Peanuts & peanut products: Tree nuts / coconut: Fish: Shellfish / crustaceans: prawns, shrimp paste in peanut curry paste. Egg: Soy:  garlic, onions, shallots used throughout

This class is not peanut-free. Peanuts and peanut oil are core ingredients in multiple dishes, and it is not suitable for guests with peanut allergies.

Timing: 6 PM to 10:00 PM
Price:$190

Early release tickets- Limited to 2 classes only in 2026 this is the return of Phil Helyard with a delicious new Peel Street Class.

Grill, fry and build dishes that hit every note — smoky beef in betel leaf, crispy barramundi with tamarind and green mango, rich yellow curry and crackling pork belly with fresh herbs and crunch.

Fast-paced, flavour-driven and seriously addictive.

CLASS Menu: 

• Grilled Beef in Betel Leaf
Chargrilled Betel leaves stuffed with seasoned beef with chilli, herbs

• Crispy Fried Barramundi
with tamarind chutney & green mango salad

• Roasted Pork Belly
with smashed cucumber, spring onion & black fungus

• Yellow Curry Chicken
with lime leaf, pea eggplant & Thai basil

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.

Timing: 10 AM to 2:00 PM
Price:$180

In this exciting 4 hour hands on cooking class, you will learn how to create delicious handmade pasta dishes from scratch and then you will enjoy a lunch with wine as your celebrate your new found skills.

During the class, you will not only learn the best-kept recipe secrets from a real Italian chef, Luca Guiotto but you will also have the opportunity to both handcraft and use a pasta laminating machine.

Perfect for all beginners, our experienced chef will guide you step-by-step through the entire process, ensuring you feel confident and comfortable every step of the way. You'll be amazed at how quickly you'll pick up the skills and techniques needed to create restaurant-quality Italian pasta.

By the end of the class, you'll not only have the knowledge and skills to make your pasta and sauces at home but you'll also enjoy a restaurant quality lunch of mouth-watering pasta in our private dining room with your new foodie friends. Get ready to be the envy of all your family and friends as you recreate and serve up these delicious recipes again at your next home gathering.

Menu:

• Crispy sourdough fingers with whipped ricotta & smoky chilli oil
• Hand-rolled basil-infused gnocchetti di semola with SA calamari, capers, olives & heirloom tomato
• Hand-cut pappardelle with pork & fennel sausage ragout, kale & garlic pangrattato
• Carnaroli risotto with saffron stock, spring peas, asparagus & lemon oil

Perfect for beginners, this class will give you the confidence to recreate these restaurant-quality dishes at home.

Please note: Please note these class recipes cannot be adapted for allergies and ingredient preferences. This class contains gluten, dairy, meat and seafood and nuts and is not suitable for vegetarians.

Timing: 5:30 PM to 9:30 PM
Price:$190

Master a superb Laksa and other restaurant favourites from around South East Asia, with Chef Yukiko Anschutz

CLASS MENU 

Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chili 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 chili dressing. 

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.

Timing: 2 PM to 6:00 PM
Price:$185

A sensational class full of Japanese Vegan dishes. A very Inspiring class with Ex Shiki Chef  Yukiko Anshutz!  

CLASS MENU 

Vegetarian Gyoza with wombok, water chestnuts and garlic chives served with soy and vinaigrette dressing with ra-yu Yuzu miso dengaku served on charred eggplant. 

Skewered Teriyaki Tofu with white spring onion served with Sansho pepper. 

Stir-fried king oyster mushroom with winter bamboo and sugar snaps cooked with Yuzu pepper and sweet soy. 

Matcha cream caramel (non-dairy).

Allergy Warning – Vegan Japanese 

This class is fully plant-based (no meat, fish, shellfish, eggs or dairy) but it does contain:
gluten/wheat (gyoza wrappers, soy sauces, miso, teriyaki sauce),
soy (tofu, miso, Bon soy milk, soy sauce, mushroom sauce),
sesame (sesame oil, sesame seeds, ra-yu, shichimi may contain sesame),
coconut (coconut milk in the vegan caramel),
garlic/onion & other alliums,
chili, and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, but some ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 6 PM to 8:00 PM
Price:$0

This is a booking for the Private Chef for Villa Guests.

Timing: 10 AM to 2:00 PM
Price:$185

A brilliant class with Chef Genevieve Harris. 

CLASS MENU

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.

Timing: 5:30 PM to 9:30 PM
Price:$185

In this class learn how to make your own red curry paste, mouth watering dumplings and a delicious pho! 

CLASS MENU

-Steamed Thai Chicken dumplings served with red curry sauce.

-Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. 

-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.

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.

Timing: 2 PM to 6:00 PM
Price:$185

Tokyo Grill with Chef Yukiko Anschultz

Early Release Tickets- Join us for a brilliant, hands-on class with Yukiko Anschultz, former chef of Shiki, as she brings the flavours of Tokyo’s street stalls and late-night grill bars to life.

Together, you’ll prepare a beautifully layered menu: delicate Tsukune glazed in sweet soy, succulent South Australian King Prawn skewers with bright ponzu, tender ginger-soy marinated squid served over fragrant garlic fried rice, and rich miso-brushed salmon paired with crisp pickled cucumber salad.

Throughout the class, Yukiko shares the “why” behind the flavours — how to build umami, achieve perfect texture and understand the harmony that makes Japanese food so revered.

This is hands-on cooking guided by true expertise.

A taste of Tokyo.

MENU

Tsukune
Tokyo style chicken meatballs seasoned with shiso and secret spices, Char grilled and glazed with a glossy sweet soy.

SA King Prawn Skewers
Sizzling SA King prawns , served with zesty ponzu citrus-soy sauce.

Char-Grilled Squid
Ginger and soy marinated : Japanese garlic fried rice.

Miso Salmon
Char Grilled Salmon Fillet with rich miso: pickled cucumber salad.

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.

Timing: 10 AM to 2:00 PM
Price:$1400

Private Classes are a great way to celebrate with friends and family or as a memorable collaborative Team Build for corporate groups. 

Our Private Class options can be 2, 3 or 4 hours in duration and can include 2-34 people.

You can get a Quick Instant Quote online by clicking here

 https://www.stickyricecookingschool.com.au/group-quote. 

-Get an Instant Quote

-Secure this date and session time with a deposit to lock it in. 

-We will then contact you with details on how to create your tailor made experience.

Choices include

• a hands-on cooking class or demonstration class with one of our professional chefs. Our classes are brilliant fun and a very inclusive activity for everyone of all skill levels.
• lunch or dinner ( depending on your start time)
• recipe/menu options for entrée and mains dining breaks, served in our private dining room with table service. 
• large choice of global cuisines- let us know if you prefer Asian or non-Asian style cuisine.
• complimentary wine and soft drinks with the meal
• recipes to take home for everyone
• Depending on your focus you may want to have some structure or grouping of teams. Choice of social /collaborative/teams/competition/style class. 
• No washing up! Our professional team take care of everything.

Alternatively you can email us your inquiry to request other start times to [email protected]

Timing: 6 PM to 10:00 PM
Price:$190

Early release tickets- Limited to 2 classes only in 2026 this is the return of Phil Helyard with a delicious new Peel Street Class.

Grill, fry and build dishes that hit every note — smoky beef in betel leaf, crispy barramundi with tamarind and green mango, rich yellow curry and crackling pork belly with fresh herbs and crunch.

Fast-paced, flavour-driven and seriously addictive.

CLASS Menu: 

• Grilled Beef in Betel Leaf
Chargrilled Betel leaves stuffed with seasoned beef with chilli, herbs

• Crispy Fried Barramundi
with tamarind chutney & green mango salad

• Roasted Pork Belly
with smashed cucumber, spring onion & black fungus

• Yellow Curry Chicken
with lime leaf, pea eggplant & Thai basil

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.

Timing: 10 AM to 2:00 PM
Price:$190

Lets Level up on this Culinary Adventure- !!

Iconic Chef Mark McNamara returns for an exceptional Saturday morning series celebrating the bold, rustic flavours of North Africa and Southern Europe. In this immersive hands-on class, you’ll master spice-forward dishes, traditional breads, and regional favourites that bring the kitchens of Marrakech and Lisbon to life.

Pastéis de Bacalhau
Golden Portuguese salt cod fritters, served with house-made aioli

Mesemmen
Moroccan folded flatbread — flaky, chewy, and griddled to perfection

Frango Estufado
Slow-braised chicken with rice and peri peri spice — rich, comforting and a popular sauce to master for home.

Tangia Marrakchia
A Marrakech specialty: beef braised in preserved lemon and warm Moroccan spices

Merguez
Learn the art of handmade sausage with this bold North African spiced lamb classic

Moroccan Salads & Harissa
A colourful selection of traditional salads and a deeply spiced, homemade harissa

Queijadas de Sintra
Sweet cheese and cinnamon tarts from the hills of Portugal — delicate, fragrant, irresistible

Sorry Not GF or Seafood Free. Not vegetarian . May contain nuts. Class tuition and recipes includes all ingredients as specified.

Timing: 5:30 PM to 9:30 PM
Price:$185

An unmissable class full of delicious Thai favourites with chef Yukiko Anschutz.

MENU

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.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. If you have personal preferences, you will still learn the skills so that you can change our recipes at home. 

This class uses peanuts, shellfish (prawns), fish sauce, gluten (wheat noodles/wrappers & sauces), soy, sesame, egg, coconut, chilli and alliums (onion, garlic, shallot).  This class is not suitable for guests with serious food allergies, especially peanut or shellfish allergies.

Timing: 2 PM to 6:00 PM
Price:$185

Pork Belly, Bang Bang Chicken , Drunken noodles- This class has it all!

CLASS MENU

Twiced cooked tamarind pork belly, with green pawpaw and apple slaw. 

Crying tiger char-grilled beef with roasted rice and spicy dipping sauce with lettuce and chilli pepper cassava.

 Bang Bang Chicken; marinated crispy chicken with five spiced salt. 

Drunken Noodles with Chicken, egg, Kaffir lime and fried basil.

WARNING This particular class contains seafood products. 

Chef Yukiko Anchultz 

Allergy Warning – Sensational Gluten Free Asian

This class menu contains: peanuts (green pawpaw & apple slaw garnish), fish and fish products (fish sauce, oyster sauce, Nam Pla Prik, Nam Jim Jeaw), soy (GF soy/tamari, Thai soy, sauces, mayonnaise), egg (Bang Bang chicken batter & mayo), dairy (buttermilk), garlic/onion, chili, and coriander/herbs.

The menu is designed to be gluten-free (GF soy sauces, GF flours, rice noodles, glass noodles), but ingredients are prepared in a shared kitchen so trace gluten may still be present.

Timing: 6 PM to 10:00 PM
Price:$185

Modern Asian Favourites with Chef Yukiko Anschultz

If you love vibrant Asian flavours but want more confidence bringing them together at home, this hands-on class is for you.

Former Shiki chef Yukiko Anschultz will guide you through a menu that looks impressive but is built on clear, achievable techniques. You’ll learn how to balance sweet, sour, salty and spice, cook seafood perfectly, master crispy pork, and create restaurant-quality results — without the stress.

This is about flavour, confidence and cooking dishes you’ll want to make again. What a feast..what a class!

CLASS MENU

Entrée
Pan-fried scallops on betel leaves with bright Nam Jim dressing

Mains
Crispy pork belly with Asian herbs
Pan-seared barramundi with pickled cucumber, ginger-soy dressing & toasted coconut
Prawns with zucchini flower and fragrant yam salad

Served with lime-infused jasmine rice

Dessert
Yuzu cheesecake

Not suitable for vegetarian, Celiac or Fish and Seafood allergy diets.

Timing: 10 AM to 2:00 PM
Price:$190

Join acclaimed South Australian chef and food writer Rosa Matto as she demystifies some of the Mediterranean’s most beloved dishes, leading a passionate, story-rich journey through the markets and kitchens of Spain, Venice and Turkey.

You’ll explore the art of paella, building flavour from a traditional Spanish sofrito and mastering the prized crispy rice base known as socarrat, alongside the craft of hand-stretching Turkish gözleme. 

From Bazaar to Bacari, this immersive hands-on class captures the spirit of bustling mercados, Venetian bacari and Istanbul’s vibrant spice bazaars — where charcoal grills blaze, rice pans crackle and tables overflow with generous shared plates.

— all brought together with robust marinades, smoky char and layered spices that transform simple ingredients into feast-worthy dishes.

From Valencia to Venice to Istanbul, this is a Mediterranean cooking class at its most abundant.

CLASS MENU

Turkish Lamb & Pistachio Gözleme
Hand-stretched flatbreads stuffed with spiced lamb and finished with preserved lemon yoghurt

Paella Valenciana
Traditional Spanish saffron rice with chicken, chorizo and green beans — mastering socarrat. sofrito and flavour layering.

Spanish Chargrilled Pork with Romesco
Smoky paprika-marinated pork served with roasted red pepper and almond sauce

Zucchini, Mint & Lemon with Feta Salt
A bright, herb-driven contrast to the grilled meats

Venetian Pesce in Saor
Sweet-and-sour marinated delicate fish layered with caramelised onions, raisins and toasted pine nuts

Turkish M’Hanncha
Golden filo pastry coil filled with spiced nuts and honey syrup

Timing: 5:30 PM to 9:30 PM
Price:$185

A most popular class with the most requested Thai dishes included, with chef Yukiko Anschutz.

MENU 

Sea stars in a light red curry and coconut sauce; these delicious open dumplings are filled with chicken and prawn mince and coated in a spiced coconut sauce. 

Thai Chicken cashew nut - the all time favourite stir fry.

Crispy prawns stir fried with sweet soy, lemongrass and basil. 

Pad See Ew Beef Noodles. Flat rice noodles in soy and oyster sauce with tender beef strips and egg.  

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. 

Allergy Warning – Taste of Thailand with Chef Yukiko Anschutz

This class menu contains:
tree nuts (cashews in Thai chicken cashew nut), shellfish (prawns, shrimp paste),fish and fish products (fish sauce, oyster sauce, curry pastes),
gluten/wheat (dumpling wrappers, Pad See Ew sauces, soy sauces unless specifically gluten free),
soy (Thai soy sauces, sweet soy, seasoning sauces), egg (Pad See Ew with egg), coconut (coconut milk in the light red curry sauce), garlic/onion, and chili.

Please note: cashew nuts are used in this class; peanuts are not used in the recipes but may be present via manufacturing traces.

Timing: 2 PM to 6:00 PM
Price:$190

A Seafood lovers dream class.

CLASS MENU

Freshly Shucked Oysters w Chilli Lime Juice.

 Soft Shell Crab w Red Curry Sauce and Lesser Ginger.

Seared Scallops w Roasted Chilli Ginger Vinaigrette.

King Prawn Stir fry with Garlic and Pepper.

Thai squid salad w galangal, lemongrass and Nam jim.

With 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. 

Allergy Warning – Thai Seafood with Yukiko Anschutz

This class menu contains: shellfish & seafood (oysters, scallops, soft-shell crab, prawns, squid), fish and fish products (fish sauce, shrimp paste in curry paste, oyster sauce), gluten/wheat (tempura flour, Thai soy sauce and possibly some sauces depending on brand), soy (Thai soy sauce), coconut (coconut milk), garlic/onion, chili, and coriander/herbs.

No peanuts or tree nuts are used in these recipes, but ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 3 PM to 7:00 PM
Price:$1400

Private Classes are a great way to celebrate with friends and family or as a memorable collaborative Team Build for corporate groups. 

Our Private Class options can be 2, 3 or 4 hours in duration and can include 2-34 people.

You can get a Quick Instant Quote online by clicking here

 https://www.stickyricecookingschool.com.au/group-quote. 

-Get an Instant Quote

-Secure this date and session time with a deposit to lock it in. 

-We will then contact you with details on how to create your tailor made experience.

Choices include

• a hands-on cooking class or demonstration class with one of our professional chefs. Our classes are brilliant fun and a very inclusive activity for everyone of all skill levels.
• lunch or dinner ( depending on your start time)
• recipe/menu options for entrée and mains dining breaks, served in our private dining room with table service. 
• large choice of global cuisines- let us know if you prefer Asian or non-Asian style cuisine.
• complimentary wine and soft drinks with the meal
• recipes to take home for everyone
• Depending on your focus you may want to have some structure or grouping of teams. Choice of social /collaborative/teams/competition/style class. 
• No washing up! Our professional team take care of everything.

Alternatively you can email us your inquiry to request other start times to [email protected]

Timing: 6 PM to 10:00 PM
Price:$185

Bangkok Street a brand new Mastering Thai class for 2026 with Chef Libby Hambrook-  It's time for your tastebuds to party! 

Step into the electric food stalls of Bangkok in this flavour-packed hands-on class bursting with Thai cooking tips, chef secrets, smart techniques and the kind of recipe confidence that will fire up your home cooking.

Together, we’ll cook our way through the dishes that keep travellers wandering the streets long after midnight — steaming dumplings, punchy herb salads and sizzling pork skewers hot from the grill. You’ll learn how to balance sweet, sour, salty and spicy flavours while mastering homemade dumplings, high-heat grilling and the fresh herb-laced salads that pack a tastebud punch. 

So Lets Cook! 

Class Menu

 • Prawn , shitake and coriander potstickers w soy chilli crunch oil

 • Northern Thai Sai Ua spicy pork sausage skewers with tamarind chilli jam & pork crackling

 • Hot Grill plate- black pepper beef with nahm jim jaew and toasted rice

 • Tom yum grilled chicken salad w vermicelli noodles, mint coriander, crispy shallots and toasted peanuts

Allergy Advice- no substitutes in public class menus sorry!

This class menu contains: gluten/wheat (soy sauce, dumpling wrappers), soy, shellfish (prawns), egg (potsticker wrappers), peanuts (salad garnish), garlic and onion, and chilli.

Please note: this menu includes pork, beef and chicken, and uses ingredients such as fish sauce and toasted rice powder typical of Thai cooking.

We do not use dairy in this menu. No sesame is intentionally included.

Due to the hands-on nature of this class and shared kitchen environment, we are unable to guarantee the absence of cross-contamination with allergens.

Timing: 10 AM to 2:00 PM
Price:$185

Perfect for seafood-free foodies, this class will take your taste buds on a journey with this incredible menu.

Hand-Crafted Pork & Ginger Dumplings – With Chili Vinegar dressing. Learn the art of dumpling-making, from creating the perfect filling to folding perfect parcels of flavor. 

Thai Beef Red Curry – Master a rich, aromatic curry enhanced with fragrant Thai basil for the ultimate comfort dish. 

Warm Chicken Laarb Salad – Discover the secrets of balancing tangy, savory, and herbaceous notes with toasted sticky rice and fresh Asian herbs. 

Chicken Cashew Stir-Fry – Perfect your wok skills with this vibrant stir-fry featuring wok tossed chicken, crunchy cashews, fiery dried chili, and seasonal greens. 

This class is ideal for anyone passionate about creating and tasting fresh, bold, and authentic Asian dishes—no seafood required!

This class contains Gluten, Nuts and Meat Recipes. Not suitable for celiac, vegan or vegetarian diets. No Seafood or Seafood products are used.

NB Please note recipes cannot be adapted for individual ingredient preferences in class.

Timing: 5:30 PM to 9:30 PM
Price:$175

All the essentials of Thai cuisine are taught in this class, with a menu full of favourite dishes for easy entertaining or every day dinners, with Chef Yukiko Anschutz.

CLASS MENU

Crispy Spring Rolls w Sweet Chili sauce.

Green Curry of Prawn with Thai Basil. 

Stir-fry Chicken and Cashew with Dried Chili and Baby Corn. 

Thai Beef Salad w Hot and Sour Dressing.  

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.

Timing: 2 PM to 6:00 PM
Price:$185

An Amazing taste journey around wonderful SE Asia. Full of vibrant, fresh, exciting flavours and dishes you will cook time and time again. 

CLASS MENU

Traditional Drunken Noodles with Chicken and Kaffir lime.

Kingfish Ceviche. Lime cured with mint, chilli and shallot served with lime and coconut dressing. 

Char-grilled beef strips with roasted rice, peanut and crying tiger dipping sauce. 

Crispy Panko crumbed Potato cakes with Korean spices, crab, coriander and chilli Aioli. 

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. 

Allergy Warning – Asian Adventure 2

This class menu contains: fish, shellfish (crab), egg, gluten (wheat, soy sauces, panko), soy, sesame (seeds & oil), coconut, garlic/onion, chili and coriander.

No peanuts or tree nuts are used in the recipes, however ingredients may be processed in facilities that handle nuts and other allergens.

Timing: 6 PM to 10:00 PM
Price:$185

In this class learn how to make your own red curry paste, mouth watering dumplings and a delicious pho! 

CLASS MENU

-Steamed Thai Chicken dumplings served with red curry sauce.

-Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. 

-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.

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.

Timing: 10 AM to 2:00 PM
Price:$185

Bangkok Street a brand new Mastering Thai class for 2026 with Chef Libby Hambrook-  It's time for your tastebuds to party! 

Step into the electric food stalls of Bangkok in this flavour-packed hands-on class bursting with Thai cooking tips, chef secrets, smart techniques and the kind of recipe confidence that will fire up your home cooking.

Together, we’ll cook our way through the dishes that keep travellers wandering the streets long after midnight — steaming dumplings, punchy herb salads and sizzling pork skewers hot from the grill. You’ll learn how to balance sweet, sour, salty and spicy flavours while mastering homemade dumplings, high-heat grilling and the fresh herb-laced salads that pack a tastebud punch. 

So Lets Cook! 

Class Menu

 • Prawn , shitake and coriander potstickers w soy chilli crunch oil

 • Northern Thai Sai Ua spicy pork sausage skewers with tamarind chilli jam & pork crackling

 • Hot Grill plate- black pepper beef with nahm jim jaew and toasted rice

 • Tom yum grilled chicken salad w vermicelli noodles, mint coriander, crispy shallots and toasted peanuts

Allergy Advice- no substitutes in public class menus sorry!

This class menu contains: gluten/wheat (soy sauce, dumpling wrappers), soy, shellfish (prawns), egg (potsticker wrappers), peanuts (salad garnish), garlic and onion, and chilli.

Please note: this menu includes pork, beef and chicken, and uses ingredients such as fish sauce and toasted rice powder typical of Thai cooking.

We do not use dairy in this menu. No sesame is intentionally included.

Due to the hands-on nature of this class and shared kitchen environment, we are unable to guarantee the absence of cross-contamination with allergens.

Timing: 5:30 PM to 9:30 PM
Price:$185

Ex Shiki Chef teaches a fabulous class for Japanese Food lovers. Umami-rich flavours- crowd-pleasing Japanese menu that demystifies Japanese cooking and produces sweet-savoury glazes and punchy dipping sauces.

CLASS MENU

• Pork Gyoza Dumplings – golden pan-fried dumplings filled with juicy seasoned pork, garlic, ginger and cabbage, served with a classic soy-vinegar dipping sauce

• Traditional Teriyaki Chicken – tender chicken glazed in a glossy, house-made teriyaki sauce, perfectly balancing sweet soy, mirin and caramelised richness

• Beef & Green Bean Rolls with Sweet BBQ Sauce – thin slices of beef wrapped around crisp green beans, seared and finished with a sticky Japanese-style BBQ glaze

• Japanese Fried Chicken (Karaage) – crispy, bite-sized chicken marinated in soy, ginger and garlic, then fried until golden and impossibly crunchy

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.

Allergy Warning – Essential Japanese

This class menu contains: gluten/wheat (tempura flour, gyoza wrappers, soy/BBQ sauces, flour), soy, fish (whiting, bonito dashi, fish-based sauces),  dairy (butter), sesame (oil and possibly chilli oil), garlic/onion, chili, mushrooms and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, however ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 2 PM to 6:00 PM
Price:$185

A real culinary adventure around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! 

CLASS MENU

Malay-Beef Satay 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.

Baked coconut slice. 

With our top professional Chef in Asian cuisine 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.

Allergy warning: This menu contains peanuts and may contain other tree nuts, as well as shellfish, fish sauce, soy, gluten, egg, sesame and dairy. Our kitchen handles all major allergens and cross-contamination is possible. This class is not suitable for guests with severe food allergies, especially peanut or tree-nut allergy.

Timing: 11 AM to 2:00 PM
Price:$80

Looking for the perfect way to keep your little chefs entertained these July school holidays?

Join us for a fun, hands-on cooking experience filled with bold Thai flavours and plenty of kitchen creativity! Kids can come along on their own, or parents are welcome to join in the fun and cook together.

In this class, budding young chefs will learn to prepare: 

Crispy Pork Spring Rolls – Rolled by hand and packed with tasty goodness. 

Thai Chicken Stir Fry – A colourful and delicious dish that’s easy to master. 

Chicken Larb Salad with Lettuce Cups – A zesty and fresh Thai classic, perfect for scooping and sharing.

Designed for kids aged 10+, this class builds confidence with knife skills, stir-frying, and flavour balancing, all in a supportive, interactive environment. 

Let them explore the exciting world of Thai cuisine while developing lifelong cooking skills! 

**Parents are welcome to enrol and join in the fun, however all attendees must be active participants - no spectator spots available. 

Bring containers to take some food home, or enjoy your creations at the end of class! 

N.B. Not suitable for vegetarians. Contains gluten and seafood products.

Timing: 6 PM to 8:00 PM
Price:$800

Private Class in the Villa

Timing: 6 PM to 10:00 PM
Price:$185

An unmissable class full of delicious Thai favourites with chef Yukiko Anschutz.

MENU

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.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. If you have personal preferences, you will still learn the skills so that you can change our recipes at home. 

This class uses peanuts, shellfish (prawns), fish sauce, gluten (wheat noodles/wrappers & sauces), soy, sesame, egg, coconut, chilli and alliums (onion, garlic, shallot).  This class is not suitable for guests with serious food allergies, especially peanut or shellfish allergies.

Timing: 10 AM to 2:00 PM
Price:$190

Early Ticket Release-Join the brilliance of Mark McNamara in the kitchen with the brand new meat lovers class. If you love the sound of fat hitting hot coals, the smell of garlic and chimichurri in the air, and the kind of food that demands red wine and passionate conversation — this class is for you. 

CLASS MENU

Crispy Brazilian Chicken Croquettes
Golden croquettes filled with shredded chicken and herbs, served with chilli mayo.

Chargrilled Rump Cap Steak with country style red salsa
A prized cut in Brazilian barbecue, grilled for juicy flavour and served with a bright tomato relish.

Argentine BBQ Sausages & Chimichurri
Smoky chorizo and smoky barbecue bites with vibrant garlic and herb chimichurri.

Golden Cassava Fries
Crispy fries — fluffy inside and perfect with grilled meats.

Brazilian Citrus Slaw
Shredded cabbage with lime, olive oil and fresh herbs.

Dulce de Leche Shortbread Sandwich Cookies
Buttery biscuits filled with rich caramel dulce de leche.

Timing: 5:30 PM to 9:30 PM
Price:$185

You are guaranteed to love these Vietnamese classics. 

CLASS MENU

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.

Timing: 2 PM to 6:00 PM
Price:$185

Early Release Tickets

Ever wondered how restaurant dishes achieve that irresistible balance of flavour, texture and punch?

Join Chef Todd Langley of FRED Eatery for an unmissable hands-on cooking class revealing his restaurant’s secrets behind his signature dishes. Expect to level up your kitchen skills and knowledge around bold Asian-inspired cooking. In this flavour-packed fun Sunday session, Todd will demystify key ingredients and brands while sharing the specific list of techniques that elevate his famous dishes into something truly special that you can recreate at home. 

MENU

NOT NOT NASI NASI GORENG

Fried rice with crispy pork, lap cheong, crab, shallot omelette, kimchi and wilted greens.

Crispy pork, soft egg, savoury rice and vibrant toppings. A masterclass in texture, heat and bold flavour.

STICKY BLACK CHICKEN – Signature Dish

Yellow Thai curry dressing, coconut & lime leaf rice, greens, pickled carrot and bean shoot salad, nahm jim.

Sticky, caramelised chicken layered with sweet heat, fragrant curry and bright pickles.

BURRATA BABY

Burrata with nahm jim and chilli caramel.

Silky burrata with sweet chilli fire.

GRIDDLED ROTI

Hand-stretched, flame-kissed flaky flatbread.

Golden layers with crisp edges and soft, buttery folds.

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.

Allergy warning: This menu contains peanuts and may contain other tree nuts, as well as shellfish, fish sauce, soy, gluten, egg, sesame and dairy. Our kitchen handles all major allergens and cross-contamination is possible. This class is not suitable for guests with severe food allergies, especially peanut or tree-nut allergy.

Timing: 6 PM to 10:00 PM
Price:$199

Early Release Tickets- We are so excited that one of our most favourite chefs is returning in 2026. 

Chef Kelly Lord from the award wining restaurant and cooking school in Queensland is making the journey back to us to hold 2 special classes with a new exciting menu. 

Kelly is the long standing Chef and cooking school teacher at Spirit House and has been part of the Sticky Rice Guest Chef Line up for 17 years. 

This is an eye opening class that will up skill and inspire your home cooking in a matter of hours.

Learn to smoke fish on the stove top, create a restaurant style chilli jam, tenderise and braise with aromatics and master the art of coconut and pandan infused Sticky Rice. 

CLASS MENU

• Melting Braised Duck w Ginger & Chinese Red Dates
• Smoked Kingfish salad w Fresh Herbs, Chilli & sweet soy Dressing
• Wok Tossed Stir-fried Beef w Thai  Chilli Jam & Thai basil
• Warm Black Sticky Rice Pudding with coconut and pandan

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.

Timing: 10 AM to 2:00 PM
Price:$199

Early Release Tickets- We are so excited that one of our most favourite chefs is returning in 2026. 

Chef Kelly Lord from the award wining restaurant and cooking school in Queensland is making the journey back to us to hold 2 special classes with a new exciting menu. 

Kelly is the long standing Chef and cooking school teacher at Spirit House and has been part of the Sticky Rice Guest Chef Line up for 17 years. 

This is an eye opening class that will up skill and inspire your home cooking in a matter of hours.

CLASS MENU

• Crispy Chicken Thai Curry Puffs w Home Made Sweet Chilli Sauce
• Grilled Pork, Cherry Tomato & Omelette Salad with Sriracha Lime Dressing
• Stir Fried Chicken w Black Beans & Ginger
• Banana Leaf Wrapped Salmon Curry w Fresh Coconut & Kaffir Lime Leaves
• Turmeric Panna Cotta w Dark Palm Sugar

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.

Timing: 5:30 PM to 9:30 PM
Price:$185

A most popular class with the most requested Thai dishes included, with chef Yukiko Anschutz.

MENU 

Sea stars in a light red curry and coconut sauce; these delicious open dumplings are filled with chicken and prawn mince and coated in a spiced coconut sauce. 

Thai Chicken cashew nut - the all time favourite stir fry.

Crispy prawns stir fried with sweet soy, lemongrass and basil. 

Pad See Ew Beef Noodles. Flat rice noodles in soy and oyster sauce with tender beef strips and egg.  

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. 

Allergy Warning – Taste of Thailand with Chef Yukiko Anschutz

This class menu contains:
tree nuts (cashews in Thai chicken cashew nut), shellfish (prawns, shrimp paste),fish and fish products (fish sauce, oyster sauce, curry pastes),
gluten/wheat (dumpling wrappers, Pad See Ew sauces, soy sauces unless specifically gluten free),
soy (Thai soy sauces, sweet soy, seasoning sauces), egg (Pad See Ew with egg), coconut (coconut milk in the light red curry sauce), garlic/onion, and chili.

Please note: cashew nuts are used in this class; peanuts are not used in the recipes but may be present via manufacturing traces.

Timing: 2 PM to 6:00 PM
Price:$175

All the essentials of Thai cuisine are taught in this class, with a menu full of favourite dishes for easy entertaining or every day dinners, with Chef Yukiko Anschutz.

CLASS MENU

Crispy Spring Rolls w Sweet Chili sauce.

Green Curry of Prawn with Thai Basil. 

Stir-fry Chicken and Cashew with Dried Chili and Baby Corn. 

Thai Beef Salad w Hot and Sour Dressing.  

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.

Timing: 6 PM to 10:00 PM
Price:$185

A sensational class full of Japanese Vegan dishes. A very Inspiring class with Ex Shiki Chef  Yukiko Anshutz!  

CLASS MENU 

Vegetarian Gyoza with wombok, water chestnuts and garlic chives served with soy and vinaigrette dressing with ra-yu Yuzu miso dengaku served on charred eggplant. 

Skewered Teriyaki Tofu with white spring onion served with Sansho pepper. 

Stir-fried king oyster mushroom with winter bamboo and sugar snaps cooked with Yuzu pepper and sweet soy. 

Matcha cream caramel (non-dairy).

Allergy Warning – Vegan Japanese 

This class is fully plant-based (no meat, fish, shellfish, eggs or dairy) but it does contain:
gluten/wheat (gyoza wrappers, soy sauces, miso, teriyaki sauce),
soy (tofu, miso, Bon soy milk, soy sauce, mushroom sauce),
sesame (sesame oil, sesame seeds, ra-yu, shichimi may contain sesame),
coconut (coconut milk in the vegan caramel),
garlic/onion & other alliums,
chili, and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, but some ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 10 AM to 2:00 PM
Price:$190

A brand new Middle Eastern Feast for 2026. 

From harissa beef cigars to honey panna cotta and baklava, come and join a spectacular hands-on journey through the vibrant kitchens of the Middle East. 

CLASS MENU 

• Harissa-spiced beef cigars with saffron yoghurt sauce, pine nuts & Pedro Ximenez currants

 • Sumac chicken thighs with hommus, nigella flatbread, pickled red onions & charred lemon

 • Orange, fennel & rocket salad

 • Lamb shoulder ras el hanout and apricot tagine with chermoula

 • Cous cous with fresh herbs

 • Organic Kangaroo Island honey panna cotta with smashed baklava & crystallised white chocolate.

Chef Tania Tauakume . Seafood Free Class, which is safe for peanut and seafood allergies. 

Allergy Advice This class menu contains gluten/wheat (pastry, flatbread, cous cous, baklava), dairy (yoghurt, panna cotta, white chocolate), egg, sesame (tahini in hommus), tree nuts (pine nuts and nuts in baklava), legumes (chickpeas), as well as garlic, onion and spices including chilli. Please note that sesame and nuts are key ingredients in this menu and cannot be substituted. Peanuts are not used in this class, however some ingredients may be produced in facilities that handle peanuts and other allergens.

Timing: 5:30 PM to 9:30 PM
Price:$185

Another great Gluten Free extravaganza

CLASS MENU

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.

Chargrilled Calamari with chilli jam.

Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander. 

 Garlic Fried Rice. 

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.

Timing: 12:30 PM to 4:30 PM
Price:$1400

Private Classes are a great way to celebrate with friends and family or as a memorable collaborative Team Build for corporate groups. 

Our Private Class options can be 2, 3 or 4 hours in duration and can include 2-34 people.

You can get a Quick Instant Quote online by clicking here

 https://www.stickyricecookingschool.com.au/group-quote. 

-Get an Instant Quote

-Secure this date and session time with a deposit to lock it in. 

-We will then contact you with details on how to create your tailor made experience.

Choices include

• a hands-on cooking class or demonstration class with one of our professional chefs. Our classes are brilliant fun and a very inclusive activity for everyone of all skill levels.
• lunch or dinner ( depending on your start time)
• recipe/menu options for entrée and mains dining breaks, served in our private dining room with table service. 
• large choice of global cuisines- let us know if you prefer Asian or non-Asian style cuisine.
• complimentary wine and soft drinks with the meal
• recipes to take home for everyone
• Depending on your focus you may want to have some structure or grouping of teams. Choice of social /collaborative/teams/competition/style class. 
• No washing up! Our professional team take care of everything.

Alternatively you can email us your inquiry to request other start times to [email protected]

Timing: 6 PM to 10:00 PM
Price:$190

Croquettes, paella & churros — bold Spanish flavour with a master at the helm- Join us for a special, hands-on class with Chef Brad McAvaney owner of Comida Hahndorf and a passionate champion of Spanish cuisine. Brad’s cooking is bold, generous and rooted in tradition —  In this immersive hands-on class, you’ll step into the rhythm of Spanish cooking, learning the techniques, timing and flavour-building secrets behind some of Spain’s most iconic dishes.

Come ready to have fun, skill up , cook, dine and take home a whole lot of Spanish secrets of your own.

CLASS MENU

Croquetas de jamon

Creamy croquettes filled with finely diced Serrano ham, served with garlic aioli and aged manchego cheese

Gambas al Ajillo

Pawns cooked in olive oil, garlic, chilli and parsley. Served with crusty sourdough and garlic aioli. 

Paella de pollo y chorizo

Our classic chicken and chorizo paella with eggplant, cauliflower, sofrito and peas. Served with fresh herbs and lemon.

Grilled broccoli

The perfect side. Pan-fried broccoli served with ajo blanco sauce, migas de pan, almonds and pickles.

Churros co chocolate

Spanish doughnuts tossed in cinnamon sugar and served with dark chocolate sauce.

Timing: 10 AM to 2:00 PM
Price:$190

Lets Level up on this Culinary Adventure- !!

Iconic Chef Mark McNamara returns for an exceptional Saturday morning series celebrating the bold, rustic flavours of North Africa and Southern Europe. In this immersive hands-on class, you’ll master spice-forward dishes, traditional breads, and regional favourites that bring the kitchens of Marrakech and Lisbon to life.

Pastéis de Bacalhau
Golden Portuguese salt cod fritters, served with house-made aioli

Mesemmen
Moroccan folded flatbread — flaky, chewy, and griddled to perfection

Frango Estufado
Slow-braised chicken with rice and peri peri spice — rich, comforting and a popular sauce to master for home.

Tangia Marrakchia
A Marrakech specialty: beef braised in preserved lemon and warm Moroccan spices

Merguez
Learn the art of handmade sausage with this bold North African spiced lamb classic

Moroccan Salads & Harissa
A colourful selection of traditional salads and a deeply spiced, homemade harissa

Queijadas de Sintra
Sweet cheese and cinnamon tarts from the hills of Portugal — delicate, fragrant, irresistible

Sorry Not GF or Seafood Free. Not vegetarian . May contain nuts. Class tuition and recipes includes all ingredients as specified.

Timing: 5:30 PM to 9:30 PM
Price:$185

An unmissable class full of delicious Thai favourites with chef Yukiko Anschutz.

MENU

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.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. If you have personal preferences, you will still learn the skills so that you can change our recipes at home. 

This class uses peanuts, shellfish (prawns), fish sauce, gluten (wheat noodles/wrappers & sauces), soy, sesame, egg, coconut, chilli and alliums (onion, garlic, shallot).  This class is not suitable for guests with serious food allergies, especially peanut or shellfish allergies.

Timing: 2 PM to 6:00 PM
Price:$190

Master a superb Laksa and other restaurant favourites from around South East Asia, with Chef Yukiko Anschutz

CLASS MENU 

Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chili 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 chili dressing. 

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.

Timing: 6 PM to 10:00 PM
Price:$185

Tokyo Grill with Chef Yukiko Anschultz

Early Release Tickets- Join us for a brilliant, hands-on class with Yukiko Anschultz, former chef of Shiki, as she brings the flavours of Tokyo’s street stalls and late-night grill bars to life.

Together, you’ll prepare a beautifully layered menu: delicate Tsukune glazed in sweet soy, succulent South Australian King Prawn skewers with bright ponzu, tender ginger-soy marinated squid served over fragrant garlic fried rice, and rich miso-brushed salmon paired with crisp pickled cucumber salad.

Throughout the class, Yukiko shares the “why” behind the flavours — how to build umami, achieve perfect texture and understand the harmony that makes Japanese food so revered.

This is hands-on cooking guided by true expertise.

A taste of Tokyo.

MENU

Tsukune
Tokyo style chicken meatballs seasoned with shiso and secret spices, Char grilled and glazed with a glossy sweet soy.

SA King Prawn Skewers
Sizzling SA King prawns , served with zesty ponzu citrus-soy sauce.

Char-Grilled Squid
Ginger and soy marinated : Japanese garlic fried rice.

Miso Salmon
Char Grilled Salmon Fillet with rich miso: pickled cucumber salad.

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.

Timing: 10 AM to 2:00 PM
Price:$190

Early Release Tickets-Join us for a rare, hands-on class with Karena Armstrong, acclaimed chef and owner of Salopian Inn. Known for her fiercely seasonal, produce-driven cooking, Karena’s style celebrates bold flavours, open-fire techniques, pickling, preserving and nose-to-tail creativity. Her menus are instinctive and expressive — built around what’s growing, what’s local, and what tells a story. In this immersive class, you’ll cook alongside Karena, learning her signature layering of spice, smoke and acidity, and the thoughtful techniques that make her dishes sing. An unforgettable opportunity to cook with one of South Australia’s most respected chefs. Menu Coming Soon

Timing: 5:30 PM to 9:30 PM
Price:$185

Pork Belly, Bang Bang Chicken , Drunken noodles- This class has it all!

CLASS MENU

Twiced cooked tamarind pork belly, with green pawpaw and apple slaw. 

Crying tiger char-grilled beef with roasted rice and spicy dipping sauce with lettuce and chilli pepper cassava.

 Bang Bang Chicken; marinated crispy chicken with five spiced salt. 

Drunken Noodles with Chicken, egg, Kaffir lime and fried basil.

WARNING This particular class contains seafood products. 

Chef Yukiko Anchultz 

Allergy Warning – Sensational Gluten Free Asian

This class menu contains: peanuts (green pawpaw & apple slaw garnish), fish and fish products (fish sauce, oyster sauce, Nam Pla Prik, Nam Jim Jeaw), soy (GF soy/tamari, Thai soy, sauces, mayonnaise), egg (Bang Bang chicken batter & mayo), dairy (buttermilk), garlic/onion, chili, and coriander/herbs.

The menu is designed to be gluten-free (GF soy sauces, GF flours, rice noodles, glass noodles), but ingredients are prepared in a shared kitchen so trace gluten may still be present.

Timing: 2 PM to 6:00 PM
Price:$185

Early Release Tickets

Ever wondered how restaurant dishes achieve that irresistible balance of flavour, texture and punch?

Join Chef Todd Langley of FRED Eatery for an unmissable hands-on cooking class revealing his restaurant’s secrets behind his signature dishes. Expect to level up your kitchen skills and knowledge around bold Asian-inspired cooking. In this flavour-packed fun Sunday session, Todd will demystify key ingredients and brands while sharing the specific list of techniques that elevate his famous dishes into something truly special that you can recreate at home. 

MENU

NOT NOT NASI NASI GORENG

Fried rice with crispy pork, lap cheong, crab, shallot omelette, kimchi and wilted greens.

Crispy pork, soft egg, savoury rice and vibrant toppings. A masterclass in texture, heat and bold flavour.

STICKY BLACK CHICKEN – Signature Dish

Yellow Thai curry dressing, coconut & lime leaf rice, greens, pickled carrot and bean shoot salad, nahm jim.

Sticky, caramelised chicken layered with sweet heat, fragrant curry and bright pickles.

BURRATA BABY

Burrata with nahm jim and chilli caramel.

Silky burrata with sweet chilli fire.

GRIDDLED ROTI

Hand-stretched, flame-kissed flaky flatbread.

Golden layers with crisp edges and soft, buttery folds.

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.

Allergy warning: This menu contains peanuts and may contain other tree nuts, as well as shellfish, fish sauce, soy, gluten, egg, sesame and dairy. Our kitchen handles all major allergens and cross-contamination is possible. This class is not suitable for guests with severe food allergies, especially peanut or tree-nut allergy.

Timing: 6 PM to 10:00 PM
Price:$190

Early release tickets- Limited to 2 classes only in 2026 this is the return of Phil Helyard with a delicious new Peel Street Class.

Grill, fry and build dishes that hit every note — smoky beef in betel leaf, crispy barramundi with tamarind and green mango, rich yellow curry and crackling pork belly with fresh herbs and crunch.

Fast-paced, flavour-driven and seriously addictive.

CLASS Menu: 

• Grilled Beef in Betel Leaf
Chargrilled Betel leaves stuffed with seasoned beef with chilli, herbs

• Crispy Fried Barramundi
with tamarind chutney & green mango salad

• Roasted Pork Belly
with smashed cucumber, spring onion & black fungus

• Yellow Curry Chicken
with lime leaf, pea eggplant & Thai basil

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.

Timing: 10 AM to 2:00 PM
Price:$180

In this exciting 4 hour hands on cooking class, you will learn how to create delicious handmade pasta dishes from scratch and then you will enjoy a lunch with wine as your celebrate your new found skills.

During the class, you will not only learn the best-kept recipe secrets from a real Italian chef, Luca Guiotto but you will also have the opportunity to both handcraft and use a pasta laminating machine.

Perfect for all beginners, our experienced chef will guide you step-by-step through the entire process, ensuring you feel confident and comfortable every step of the way. You'll be amazed at how quickly you'll pick up the skills and techniques needed to create restaurant-quality Italian pasta.

By the end of the class, you'll not only have the knowledge and skills to make your pasta and sauces at home but you'll also enjoy a restaurant quality lunch of mouth-watering pasta in our private dining room with your new foodie friends. Get ready to be the envy of all your family and friends as you recreate and serve up these delicious recipes again at your next home gathering.

Menu:

• Crispy sourdough fingers with whipped ricotta & smoky chilli oil
• Hand-rolled basil-infused gnocchetti di semola with SA calamari, capers, olives & heirloom tomato
• Hand-cut pappardelle with pork & fennel sausage ragout, kale & garlic pangrattato
• Carnaroli risotto with saffron stock, spring peas, asparagus & lemon oil

Perfect for beginners, this class will give you the confidence to recreate these restaurant-quality dishes at home.

Please note: Please note these class recipes cannot be adapted for allergies and ingredient preferences. This class contains gluten, dairy, meat and seafood and nuts and is not suitable for vegetarians.

Timing: 5:30 PM to 9:30 PM
Price:$185

Ex Shiki Chef teaches a fabulous class for Japanese Food lovers. Umami-rich flavours- crowd-pleasing Japanese menu that demystifies Japanese cooking and produces sweet-savoury glazes and punchy dipping sauces.

CLASS MENU

• Pork Gyoza Dumplings – golden pan-fried dumplings filled with juicy seasoned pork, garlic, ginger and cabbage, served with a classic soy-vinegar dipping sauce

• Traditional Teriyaki Chicken – tender chicken glazed in a glossy, house-made teriyaki sauce, perfectly balancing sweet soy, mirin and caramelised richness

• Beef & Green Bean Rolls with Sweet BBQ Sauce – thin slices of beef wrapped around crisp green beans, seared and finished with a sticky Japanese-style BBQ glaze

• Japanese Fried Chicken (Karaage) – crispy, bite-sized chicken marinated in soy, ginger and garlic, then fried until golden and impossibly crunchy

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.

Allergy Warning – Essential Japanese

This class menu contains: gluten/wheat (tempura flour, gyoza wrappers, soy/BBQ sauces, flour), soy, fish (whiting, bonito dashi, fish-based sauces),  dairy (butter), sesame (oil and possibly chilli oil), garlic/onion, chili, mushrooms and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, however ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 2 PM to 6:00 PM
Price:$185

A most popular class with the most requested Thai dishes included, with chef Yukiko Anschutz.

MENU 

Sea stars in a light red curry and coconut sauce; these delicious open dumplings are filled with chicken and prawn mince and coated in a spiced coconut sauce. 

Thai Chicken cashew nut - the all time favourite stir fry.

Crispy prawns stir fried with sweet soy, lemongrass and basil. 

Pad See Ew Beef Noodles. Flat rice noodles in soy and oyster sauce with tender beef strips and egg.  

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. 

Allergy Warning – Taste of Thailand with Chef Yukiko Anschutz

This class menu contains:
tree nuts (cashews in Thai chicken cashew nut), shellfish (prawns, shrimp paste),fish and fish products (fish sauce, oyster sauce, curry pastes),
gluten/wheat (dumpling wrappers, Pad See Ew sauces, soy sauces unless specifically gluten free),
soy (Thai soy sauces, sweet soy, seasoning sauces), egg (Pad See Ew with egg), coconut (coconut milk in the light red curry sauce), garlic/onion, and chili.

Please note: cashew nuts are used in this class; peanuts are not used in the recipes but may be present via manufacturing traces.

Timing: 6 PM to 10:00 PM
Price:$190

Croquettes, paella & churros — bold Spanish flavour with a master at the helm- Join us for a special, hands-on class with Chef Brad McAvaney owner of Comida Hahndorf and a passionate champion of Spanish cuisine. Brad’s cooking is bold, generous and rooted in tradition —  In this immersive hands-on class, you’ll step into the rhythm of Spanish cooking, learning the techniques, timing and flavour-building secrets behind some of Spain’s most iconic dishes.

Come ready to have fun, skill up , cook, dine and take home a whole lot of Spanish secrets of your own.

CLASS MENU

Croquetas de jamon

Creamy croquettes filled with finely diced Serrano ham, served with garlic aioli and aged manchego cheese

Gambas al Ajillo

Pawns cooked in olive oil, garlic, chilli and parsley. Served with crusty sourdough and garlic aioli. 

Paella de pollo y chorizo

Our classic chicken and chorizo paella with eggplant, cauliflower, sofrito and peas. Served with fresh herbs and lemon.

Grilled broccoli

The perfect side. Pan-fried broccoli served with ajo blanco sauce, migas de pan, almonds and pickles.

Churros co chocolate

Spanish doughnuts tossed in cinnamon sugar and served with dark chocolate sauce.

Timing: 10 AM to 2:00 PM
Price:$190

Early Release Tickets-Step into a kitchen alive with heat, colour and bold Mexican, Cuban and Jamaican flavour. In this vibrant hands-on class, Executive Chef Mark McNamara brings the energy of Mexican street food and Latin coastal cooking straight to your bench. 
 

CLASS MENU

Jamaican Jerk Pork Bites

Barbecued cubes of pork basted with a fragrant jerk marinade of spices, chilli and herbs. 

Moros y Cristianos – Cuban Rice & Black Beans

Cuba’s classic comfort dish of perfectly seasoned rice cooked with black beans, garlic and herbs. 

Caribbean Pepper Shrimp Buttery prawns sautéed with garlic, chilli and peppers

Spicy, fragrant and full of flavour. 

Mexican Fish Tacos 

Soft tortillas filled with fresh crispy fish, topped with bright salsa and herbs. 

Papaya & Lime Salsa

A refreshing tropical salsa of papaya, coriander and lime. 

Mexican Milk Cake (Tres Leches) 

A light sponge soaked in sweet milk syrup and topped with cream.
 

Timing: 5:30 PM to 9:30 PM
Price:$185

Perfect for seafood-free foodies, this class will take your taste buds on a journey with this incredible menu.

Hand-Crafted Pork & Ginger Dumplings – With Chili Vinegar dressing. Learn the art of dumpling-making, from creating the perfect filling to folding perfect parcels of flavor. 

Thai Beef Red Curry – Master a rich, aromatic curry enhanced with fragrant Thai basil for the ultimate comfort dish. 

Warm Chicken Laarb Salad – Discover the secrets of balancing tangy, savory, and herbaceous notes with toasted sticky rice and fresh Asian herbs. 

Chicken Cashew Stir-Fry – Perfect your wok skills with this vibrant stir-fry featuring wok tossed chicken, crunchy cashews, fiery dried chili, and seasonal greens. 

This class is ideal for anyone passionate about creating and tasting fresh, bold, and authentic Asian dishes—no seafood required!

This class contains Gluten, Nuts and Meat Recipes. Not suitable for celiac, vegan or vegetarian diets. No Seafood or Seafood products are used.

NB Please note recipes cannot be adapted for individual ingredient preferences in class.

Timing: 2 PM to 6:00 PM
Price:$185

New Menu- First release -Taste your way around Thailand while learning how to prepare slow cooked aromatic duck: discover why betel leaves make for an easy but wow factor Thai starter: and learn everyone's favourite- crispy pork belly and homemade pounded red curry paste. ( no jars here!) 

MENU

Sautéed prawns with roasted peanuts wrapped in betel leaves with a coconut and shrimp paste dressing. 

Twice cooked, tamarind pork belly, with green paw paw and apple slaw.

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. 

Braised master stock duck- Melting tender duck with cinnamon, star anise and manderine. 

Mango Sorbet 

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. Allergy warning: This Tasting Thailand menu contains peanuts, shellfish/crustacean (prawns, dried shrimp), fish & fish sauce, shrimp paste, gluten , soy, coconut, chilli and alliums (onion, garlic, shallot). It is not peanut-free and not suitable for guests with serious peanut, shellfish or fish allergies.

Timing: 6 PM to 10:00 PM
Price:$185

Get your hands into the wok and your senses into overdrive with this flavour-packed, skill-building class that celebrates the bold, fresh, and fiery cuisine of Thailand. You’ll master high-heat stir-fries, craft your own  curry paste from scratch, and layer complex textures and flavours like a chef. From mastering wok-charred drunken noodles to northern-style Chiang Mai curry and zesty prawn salads, every dish in this class is designed to taste like it came straight from a Thai street stall or modern Asian bistro. Perfect for new or confident home cooks ready to step up and create restaurant-quality Thai dishes at home.

CLASS MENU

Wok-Fried Drunken Noodles with Chicken & Holy Basil
Master high-heat wok technique, balance bold Thai flavours, and perfect noodle texture.

Lemongrass Prawn Salad with Green Pawpaw & Chilli Jam
Learn prep work, build flavour with aromatics, and discover chilli jam.

Chiang Mai Chicken Curry with Warm Spices & Peanuts
Grind a curry paste from scratch, temper spices, and braise chicken to fragrant tenderness.

Caramelised Pork & Eggplant Salad with Crispy Garlic
Develop caramelisation skills, smoke and char vegetables, and layer textures like a pro.

Allergy Warning – Essential Thai Adventure

This class menu contains: peanuts, tree nuts (cashew), shellfish (prawns), fish and fish products (fish sauce, shrimp paste, oyster sauce), gluten/wheat (soy sauces, flour coatings, some noodles), egg, soy, chili, garlic/onion, and coriander.

Please note: peanuts and cashew nuts are used in these recipes.
While we do not intentionally use other nuts, ingredients may be produced in facilities that handle a range of allergens.

Timing: 10 AM to 2:00 PM
Price:$190

Join acclaimed South Australian chef, food writer and much-loved cookery teacher Rosa Matto — for an unforgettable journey along the ancient Spice Road. 

In this hands-on experience, we travel from the Levant to the Maghreb, exploring the bold spices, fragrant herbs and sun-drenched dishes of Lebanese, Turkish, Moroccan and Tunisian cuisine. Expect a sensory journey through bustling markets, family tables and fragrant spice stalls —a  generous menu, a busy class- designed to be shared with friends and family. 

CLASS MENU

Turkish Spiced King Prawns
Sautéed in garlic butter with pul biber and charred lemon

Turkish Lamb Kofta with Sumac Onions
Hand-shaped spiced lamb skewers served with sharp sumac onion salad and tahini drizzle

Moroccan Chermoula Beef
Herb-marinated beef with grilled capsicum and fresh coriander

Lebanese Chicken Shawarma
Layered spice-rubbed chicken with yoghurt marinade and traditional garlic toum

Fattoush with Pomegranate & Crispy Pita
A vibrant herb salad with toasted pita shards and bright lemon dressing

Hand-Stretched Yoghurt Flatbread
Griddle-cooked and flame-finished for soft, pillowy texture

Orange Blossom & Pistachio Semolina Cake
Moist semolina cake scented with orange blossom and finished with honey syrup and toasted pistachios

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.

Timing: 9:30 AM to 2:00 PM
Price:$0