The Sticky Rice Cooking School opened its doors to customers on 2nd November 2008 when Kelly Lord from the famous Spirit House Restaurant in Queensland kicked off with a series of Asian and Middle Eastern classes including a Taste of Thailand, SE Asian Curries and a Thai Feast for Friends. All classes including the Exotic Moroccan Spice class have met with an exceptionally high standard of customer feedback and in many cases repeat bookings on the day from inspired and impressed food lovers. The feedback has been 100% positive and the classes have far exceeded the expectation of customers. Comments such as ‘Absolutely Fabulous’ ‘Fantastic Experience’ ‘Great attention to details’ and “Exceeded Expectation to Infinity and Beyond” have been received daily from impressed and happy customers.
Owner Claire comments that “customers have really been enjoying the social side of the hands on cooking classes and the restaurant quality food and expert tuition has won the approval of even the most practised cooks, experienced cooking class junkies and discerning food lovers.”
One customer rang after a class and said” I have been cooking Asian food for 20 years, have lived and travelled widely in Thailand, but the banquet I cooked yesterday for a group of friends was better than anything I’ve done before thanks to the class. Kelly lord commented that the difference was due to the understanding of the ingredients rather than just following quantities from a recipe blindly.
The newly renovated and custom designed premises has been a labour of love and from the roadside you will feel immediately drawn to the place when you spot the 3 tonne Buddha statue sitting outside which was imported from Indonesia. On arrival to any one of the classes customers are greeted into a vibrant and culturally stimulating interior where they immediately begin to feel immersed in the spiritual and Zen like appeal of the Asian culture.
The schedule runs like clockwork with the 4 hour classes starting and finishing on time and evening class participants are greeted with a glass of wine and in most cases something to nibble from the evening menu to keep after-work hunger at bay.
Kelly Lord starts his tuition around a large bench in the reception area so that customers can see, taste and smell whilst he explains and explores the key Asian ingredients and seasoning technique used in the cuisine. Useful fact cards and photographs further explain the techniques or processing of ingredients and add another level of understanding for keen students.
Once into the enormous space provided by the impressive cooking school kitchen, customers are greeted by the sight of an abundance of fresh produce and exciting utensils laid out in waiting. Delicious smells waft from the stove tops where the Chef invariably has some homemade stock bubbling away or has been busy preserving lemons or making delicious side dishes such as green paw paw pickle . On the polished Caesar Stone bench tops, eighteen eye catching chef knives glint enticingly from the eighteen wooden chopping blocks.
Customers soon get busy with their preparation and start to execute those culinary techniques all under the watchful eye and guidance of their expert teacher. The chatter of happy cooks increases as people start to relax and enjoy the momentum of the class and a glass of wine during a quick break also adds to the relaxed and social atmosphere.
For owner Claire Fuller it is hard not to be delighted with things so far and she has already published dates for another 30 classes in the 2009 calendar including new Spanish and Middle Eastern menus with Spice Bazaar owner Patrick Aldred and two school holiday Kids classes lead by ABC Adelaide Radio’s gastronomy personality Chef Allie Reynolds. Popular local Chef Ali Seedsman has several very exciting classes scheduled at the school starting on Jan 28th with a Gourmet Asian Seafood class and a Spanish Tapas Class on 11th Feb while Vietnamese chef Trung Van Tran joins the chef list on 11th Jan straight from his recent travels in cultural Vietnam. Australia’s vegetarian guru and internationally known Kurma Dasa is also back at the school on January 24th/25th for two more of his Indian Vegetarian classes.
I’m still looking for more chefs and more class ideas says Claire and because of the strong social aspect to the classes we have been asked to think about a ‘weekender’ class format which would allow participants to share 2 classes together as an opportunity to extend their time with new friends. It’s something for me to work on certainly.”
Despite the temptation to focus on the new year, 2008 has exciting things still to come with Maggie Beer and Simon Bryant’s TV series The Cook and the Chef lining up to film Kurma Dasa’s Classics from the Subcontinent class at the school on Dec 13th and Kelly Lord returning in December for yet more inspiring Thai classes. Japanese chef Yukiko Anshutz from the famed Shiki restaurant at the Hyatt Regency Hotel kicks off her Quick and Healthy classes on Dec 28 and Japanese sushi is on the menu on Jan 7th.
2009 will see the school broadcast on the Cook at the Chef on March 4th and the Discover TV series are likely to take an interest after being tipped off by a happy customer but all this fame won’t stop Claire from avoiding the camera and staying focused on the customers, the chefs and the food!
With such great opening success there’s bound to be many delighted food lovers this Christmas who find a Sticky Rice Cooking School Voucher in their stocking!
We have been named as one of the Top 20 Hotspots for 2009 by the Adelaide Annual 2009 as published by the Advertiser recently and we are one of only 3 places listed in SA. This publication is on sale from now until March 2009.
We are listed amongst luxury resorts in Beijing , Hong Kong and Shanghai; amongst Botswana Lodges, Sensational Wildlife experiences in India and alongside visiting Scotland for the 250th Anniversary of legendary poet Robert Burns!
The listing has come about after two independent freelance journalists visited and participated in classes at the Sticky Rice Cooking School during the first month of opening. I thought that the editorial which was published in the October edition of the Adelaide Magazine and the food shoot with Chef Kelly Lord scheduled to be published in March 09 was great coverage and the most we could expect. When I saw the listing in the Annual I let out a squeal of excitement in the shop!
I am very proud that we have been able to impress people with the product that we have on offer here and I am especially pleased that the customers are enjoying these classes. I am very appreciative of the time that some people have taken to let me know how well we are doing. It really is a pleasure to run these classes. Claire Fuller
Click on the article below to enlarge.
Our Class participants on Saturday at Kurma Dasa’s ‘Classics from the Subcontinent Class’ will be screened on the TV show The Cook and The Chef on March 4th. If you want to attend Kurma’s Sunday class this week be quick and book your spot onto the Indian Shared Table class starting at 2pm this Sunday 14th Dec.
Ali Seedsman as seen in today’s article in the Advertiser’s Indulge section and Yukiko Anschutz have plenty to offer in the calendar at the moment so be sure to have a look.
You can’t go past a Sticky Rice Gift Voucher for a great Christmas present and with your voucher you will receive the latest 8 page Newsletter packed full of classes to choose from. All our vouchers are valid for a full 12 months and can be purchased and redeemed online or by phone. It couldn’t be easier!
The Australain Newspaper journalist Christine McCabe visited our cooking school last year and published this complimentary article about her experience.
Remember to watch the Sticky Rice Cooking School on the Cook and the Chef on ABC at 6.30pm on March 4th 2009.
Here is Simon and Kurma with the film crew at the Central Market in December when filming took place.
We have an evening class on that night so I’ll have our TV showing it to students at the School as they chop!
The ‘Buzz’ of the Sticky Rice Cooking School reached the ears of Getaway presenter and Adelaide Hills lover Catriona Rowntree and yesterday her and her Film crew joined owner Claire Fuller at Kelly Lord’s Tastes of Thailand class.
Arriving in true professional manner with a Sticky Rice ‘Red’ dress on Catriona soon acquainted herself with the friendly group of eager customers who were there on the day. She was soon adorned in her smart black Sticky Rice apron and chopping boards and knives at the ready it was lights, camera, action!
Catriona’s fun and warm hearted nature and genuine love of people was a magical blend for the day and before long everyone was comfortably chatting and joking about their attempts at knife skills versus Kelly’s.
Time for some sound affects and the Mortar and Pestles were brought into action , ‘The Bigger the Better’ being a tip that amused Catriona!
The Red Curry Paste done it was time for some fiddley Prawn Spring Roll Wonton wrapping, which was made even more challenging by the stop and start camera shots that the producer wanted. Pick up the prawn now, put the prawn back down, unwrap, re-wrap…”okay its a Wrap!”
Drinks and chat time for everyone at last but don’t eat the Spring Rolls yet!! Close up shots and arty presentation made for a drawn out torture for those who just wanted to taste some of those mouth watering morsels served with a sticky sweet chilli dipping sauce.
On camera Catriona was keen to ask Claire about how the Sticky Rice Cooking School was born from her dream to bring all the elements of great cooking class experiences together with top chefs, real people, inspiring decor and first class teaching and facilities. The result is a place that is alive with a buzz so strong that customers are coming back time and time again.
The recipe for success it seems is the warmth and humour of a host who welcomes top chefs, real people and eager food lovers into a place that is layered with interesting and cultural stimulus. Simmer with wine for 4 hours in a beautiful 1940’s building and serve top class cuisine in a dining room full of inspiring decorating ideas, overlooking a 3 tonne Buddha! No wonder people are asking for seconds!
The Getaway Team were unobtrusive, professional and effective on the day and Catriona’s and the Producer’s efforts to research and portray the real essence and product offered by the school only served to underpin the shows integrity and success.
A sit down meal of Red Curry of Chicken with Kaffir Lime Leaf and Basil, Thai Beef Salad and Tiny Pearls of Tapioca in Velvety Palm Sugar and Pandan Syrup rounded off the day with a flourish.
A most enjoyable class and fun day for all!
An exciting and inspiring cooking journey awaits you at the Sticky Rice Cooking School. See what Amber found when she visited us from Postcards.
To view our feature and see inside the school visit the Postcards site by clicking here
Last weekend marked the date of our marathon run of master classes with legendary Thai Food Expert and Michelin Starred Chef David Thompson and what an exhilarating, demanding and rewarding experience it turned out to be! Seen below with owner Claire Fuller and Sticky Rice Teaching Chef Brian Smith, David Thompson was reported to be an inspiration to work with over the 3 days.
“You have always been at the top of the list for me in terms of what you represent for Thai food and I couldn’t have put you on my wish list for the first year of my business achievements because I am a realist and thought that this would be dream material rather than practical goal setting.”’ Wrote Claire in a letter of Thanks to David after the classes.
“In addition to your cuisine expertise I was more than touched by your generosity of time and spirit which you so graciously donated despite your long and tiring tour demands. I see and learn from you that gracious good manners and kindness are a fundamental quality that goes a long way to sustaining oneself in business and as a leader you applied this freely which made for a much more rewarding environment for the team of hard working and often stressed and tired people around you.”
Claire says ”David’s humanity shone through. For me his wit and humour and delightful eloquence will be a hard act to follow, and I even shed a little tear when he left!”
David’s classes involved 12hour long days by the staff at Sticky Rice Cooking school who were assisted by numerous Adelaide Chefs who were chosen because of their passion for Thai cuisine. Some of the activities along with an exclusive interview with David Thompson and the other Chefs were captured on camera by A Current Affair who tonight ( Thursday 19th Nov) will air their report on Channel 9 at 6.30pm. Check out ACA website for more details.
During one of the David Thompson Master Classes we had travel journalist Alice Wasley with us participating and taking notes for her double page article which was published on Jan 5th in the Sydney Daily telegraph below. For the full two page Pdf version including one of the David Thompson Master class recipes you can read here and here.
SA Life Food and Wine Annual 2010 will be featuring Sticky Rice Cooking School in their listings.
On Sale Sept 10th.
Sticky Rice Cooking School was on TV again on Saturday evening, this time as a feature on the brand new launch episode of SA life- Channel 7.
What a fabulous opportunity we were given to broadcast news of our new outdoor area and highlight some of our delicious new menus.
For anyone who missed it here is a link to the footage and SA Life Website.
Watch again next week at 5.30pm to see Tony Carroll from Jolley’s boathouse being interviewed and then check out details of his master class with us on Aug 13th where a small group of keen cooks get to cook for the day with Tony and wow their invited guests over dinner here at the Cooking School.
“Sticky Rice has succeeded so quickly
because it does things very well. The
kitchen is superbly equipped and there
is no stinting on ingredients. Fish roe,
prime salmon, perfectly ripe avocados,
pickled ginger and decorative radish
sprouts are all on hand.”
The Hungry Australian (recently wrote this article after being a guest at Sticky Rice Cooking School)
I love watching people cook.
People always do things differently to me, in ways I had never considered. So I always learn about something new – a new ingredient, a new technique, a new cooking style – and it sends me straight back to my kitchen feeling inspired and energised.
So I was delighted to take part in the Thai Seafood Banquet class at Sticky Rice Cooking School a couple of weekends ago.
Sticky Rice Cooking School is run by Claire Fuller, who decided there was a place for a cooking school that offered more than a celebrity chef demonstration without the formality of a professional cooking course. Her school offers people a chance to really get their hands dirty, to learn about the culture as well as the food, to leave knowing where to buy the ingredients used (and which brands are recommended) and exactly how to cook the featured dishes at home.
Chefs at the school include David Thompson (ex Darley Street Thai, author), Katrina Ryan (ex Rockpool), Kurma Dasa (Australia’s vegetarian guru, author), Kelly Lord (Spirit House), Genevieve Harris (ex Nediz), Ali Seedsman (ex Magill Estate and Universal Wine Bar), Jordon Theodoros (Aquacaf), Brian Smith and Allie Reynolds.
Classes are typically four hours long and usually showcase a type of cuisine – Asian or Middle Eastern – or a particular country’s cuisine. So classes are offered in Thai, Vietnamese, Nepalese, Laos, Cambodian, Malaysian, Japanese, Indonesian Indian, Moroccan and Lebanese food.
I’d chosen the Thai Seafood Banquet class as I was keen to learn more about Thai ingredients and cooking techniques. I adore Thai food – we actually honeymooned in Koh Samui – and I cook Thai seafood salads and curries (usually from pastes) at home a lot during Summer. So I was curious to see if my take on Thai food was close to authentic.
The class was taught by Chef Yukiko Anschutz (ex Shiki at The Hyatt), who was encouraging and informative. At the beginning of each session she took us step by step through the recipe, explaining how the individual ingredients should be prepared. Here she is below teaching us one of her useful tips – use a teaspoon to peel ginger rather than a knife or peeler as they remove too much of the ginger with the skin.
Read the full article at the Hungry Australian
Food Blogger Not Quite Nigella visited us some time ago but we forgot to put up the link sorry!
Our Sticky Rice Cooking School classes are the
#1 Choice Nationally
as reported by National Journalist
Read the full top 10 list here at News.com.au
FROM spas to cooking classes, food and wine tours to wildlife experiences, spend time with Mum and show her that she’s appreciated on Mother’s Day this year.
1 Cook An Exotic Meal in the Adelaide Hills
The Sticky Rice Cooking School in South Australia has two cooking classes on Mother’s Day Stars of Siam and Middle Eastern Mezze. Learning to prepare an exotic meal will get Mum’s creative juices flowing and eating what you’ve both created together is as much fun as cooking it. Gift Vouchers are also a most popular choice and are valid for a full 12 months from purchase. Details here …
The school’s Thai, Vietnamese, Middle Eastern, Japanese and Moorish Moroccan cooking classes are taught by chefs including Kurma Dasa and Katrina Ryan.
Classes cost $145.
Ph (08) 8339 1314 or see stickyricecookingschool.com.au