New Menu – First Release: Tasting Thailand

Taste your way around Thailand at Sticky Rice Cooking School while learning how to prepare slow-cooked aromatic duck, discover why betel leaves make an easy yet wow-factor Thai starter, and master everyone’s favourite – crispy pork belly with homemade pounded red curry paste (no jars here!).

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• 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 – using a handmade red curry paste (made in-class) to create a fragrant Thai beef stir fry enhanced with kaffir lime.

• Braised master stock duck – meltingly tender duck infused with cinnamon, star anise, and mandarin.

• Mango Sorbet

 

MENU NOTES

Please note, our Thai cooking classes use set ingredients, and individual preferences cannot be catered for on the day. You will learn the skills to adapt our recipes at home.

Allergy warning: This Tasting Thailand menu contains peanuts, shellfish/crustaceans (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.