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!
“For a mastery of Thai cooking, you must allow your taste buds to be your guide.”
Internationally renowned and respected Chef David Thompson will be teaching 3 Sensational Master Classes at the Sticky Rice School on 13th,14th 15th November 2009. This is a one off opportunity for SA since David has not visited Adelaide for 8 years! Places are limited… Bookings Open Now via our class calendar!
Here’s a bit about this great Chef!
David first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and cuisine.
But it was that visit to Thailand, and 18 months spent studying Thai cuisine under the guidance of an elderly matriarch who cooked for the Royal Family at the palace at Bangkok, that “seduced” him completely.
On his return from Thailand, David opened his own restaurant in Darley Street Thai in Sydney’s Newtown, and was then very much an oddity – a western chef tackling Asian food.
His Sydney restaurants, the acclaimed Darley Street Thai – now closed – and the perennially popular Sailors Thai, have increased the awareness and appreciation of authentic Thai cooking in Australia. In July 2001 he opened Nahm, in London’s Halkin Hotel. Seven months later, it gained a Michelin star, making Nahm the first Thai restaurant to attain such an award.
Working alongside cooks who had perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation – before they were eroded, altered and modernised beyond all recognition. The result was David’s First book Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English.
Thai Food – is regarded as the bible of Thai cuisine. Indeed, with its detailed exploration of the role of food in Thai culture, as well as plenty of recipes, the book runs to an appropriately biblical number of pages.
Due to be released is David’s second book Thai Street Food, and his Master Classes in November at the Sticky Rice Cooking School will explore just that!
Amongst others including Spirit House Chef Katrina Ryan and Award winning Adelaide Chef Jordan Theodoros (both on our chefs page!) David mentored Martin Boetz at Darley Street Thai and it was during this period that Martin first developed a passion and palate for Asian food cooked with the freshest, local produce and ingredients.
Martin later went on to run Sailors Thai. It was here that he secured his reputation as one of Australia’s leading talents of contemporary Thai-style Asian cooking. In 2003, Boetz was honoured when David Thompson visited from London to officially launch his first cookbook: Longrain Modern Thai Food (Hardie Grant Books).
Living and Working in Bangkok
Since that fateful trip some 20 years ago, Thailand has become David’s second home and he continued to spend aprox 6 months of the year there.
David consults to the prestigious Suan Dusit College in Bangkok on the preservation of Thai culinary heritage and he is also an eloquent ambassador for Thai culture.
He is, in short, passionate and maybe even a tiny bit obsessive about creating authentic Thai dishes. So much so that when the Thai government wanted to set up a restaurant serving the very best of their country’s cuisine, he was the man they called in to help.
His food is pure Thai and he makes no attempt to juggle flavours and ideas; he makes no compromises in trying to reproduce the fine Thai dishes he discovered in Bangkok. He works to re-create a flavour, a taste sensation, and he pursues authenticity rigorously.
In his determination to find the correct ingredients, David has worked with farmers in the Northern Territory and far North Queensland, encouraging them to plant crops of Kaffir limes, water lilies and wild ginger to fuel his cooking pots. His kitchen uses painstaking traditional techniques.
As part of his visit to the Sticky Rice Cooking school owner Claire Fuller is working with David to establish an SA supply of hard to come by ingredients.
Chef/Author ‘Little Vietnam’ (Lantern) Nhut Huynh
In 2010, Nhut is excited to be involved with Tasting Australia in Adelaide in April/May and 2nd series of Master Chef. He has a Master Class scheduled for the Sticky Rice Cooking School on May 3rd as well as filming for a new cookery/lifestyle program. Bookings here
Nhut Huynh arrived in Australia in 1984 as a refugee from Vietnam. Like many others escaping political change and upheaval, he had dreams of a better life with freedom and opportunity. Nhut began his cookery career as a kitchen hand working on Sydney Harbour on tourist boats. Even though he spoke no English, he persevered and through the support of friends and colleagues he was signed as an apprentice cook. Nhut excelled in practical skills but was left behind when it came to theory, so his employer structured his roster so that he could go to English classes each day to assist with his TAFE study.
After finishing his apprenticeship, like many before him he ventured into the world of commercial cookery to explore his options. After an unremarkable but enjoyable career, Nhut met his future business partner food and wine writer Jeremy McNamara in 2000. The chance meeting with Jeremy turned into a great friendship and within a year Nhut and Jeremy had opened their first restaurant RQ Sydney in Darlinghurst, NSW.
On the drawing board, RQ started life as a casual brasserie serving simple Asian favourites, but as the project came together it evolved into one of Sydney’s early pioneers of upmarket Asian eateries. RQ was an immediate success and Nhut quickly developed a signature style of Vietnamese inspired dishes prepared in a contemporary style. Reviews and media hype recorded Nhut’s journey, and regular appearances on television and articles in premium food media followed including Australian Gourmet Traveller and Delicious Magazine.
RQ scored well in the Sydney Morning Herald Good Food Guide for five years running. In 2006, Nhut and Jeremy decided that there was still a place in the market for the original RQ concept of a fast and funky brasserie named Snakebean Asian Diner was born. Again, Nhut received great food media support for his new venture including special listings in the Good Food Guide.
Nhut has appeared as a regular presenter on Mornings with Kerri-Anne (9 network), Fresh (9 network), Food Safari (SBS) and a wide range of public demonstration events across NSW. Nhut also has spent time teaching at The KOTO project for street kids in Hanoi and in 2004, he was recognised for his contributions to training in cookery with an award from Tourism Training Australia
In 2007, Nhut and Jeremy sold RQ Sydney to free Nhut from full-time commitment to their restaurant operations, and Nhut began work on his first cookery book ‘Little Vietnam’ (Lantern). Nhut travelled widely throughout Vietnam to collect treasured family recipes for his book. Snakebean and Nhut’s wholesale catering division, RQ Catering, continued to thrive and in July 2009, ‘Little Vietnam’ was published to wide acclaim. Nhut is currently working on research for his next book and is engaged as a training consultant specialising in Asian cookery, private and corporate cooking classes and appearing as guest chef at events nationally.
What started as a dream for a penniless farm boy with no English in a strange land has become a reality. Nhut Huynh continues to surprise and delight diners and his colleagues with his unique take on Vietnamese inspired cuisine in Australia. Bookings for his master class are now open in the Sticky Rice Cooking School Calendar.
Limited places are now available for the 3 Master Classes with famed author and Restaurateur Christine Manfield. May 21, May 22, May 23 2010
We are flying the Sydney based Chef to Adelaide and offering a very rare and exciting opportunity to really up-skill and become masters in Asian cuisine under the instruction from this Master Chef.
Christine’s highly celebrated restaurant Universal opened in Sydney’s Darlinghurst in August 2007 and with many published cookbooks and an international following, Christine is one of the few Top ranking Chefs in Australia who masters in Asian Food.
This is a rare opportunity with a maximum of 3 classes only.
During the 4 hour hands-on class, Christine Manfield will prepare and demonstrate a challenging menu based on her best selling ‘Universal’ Restaurant dishes as well as recipes from her newest cook book ‘Fire’ whilst delivering a wealth of knowledge along the way.
Following the demonstration of each dish, participants will create their own attempts under the watchful eye of this great Chef. Dining and wine tasting will follow with visiting Adelaide Hills wineries Nepenthe and Bird in Hand already lined up to complete the gourmet day.
The class focuses on the technical and challenging elements of this complex Asian menu.
Rice Crackers and Chilli Pork- (organic berkshire pork w Makrut lime leaves, cashews and coconut served on deep fried golden rice cakes)
Rare Roasted Hahndorf Venison w Spiced Beetroot and Coconut Sambal- (garam masala oil rubbed Hahndorf Venison w spice infused beetroot served w coconut tamarind sambal)
Palm Sugar Kingfish and Green Mango Salad w Caramel- (exquisite hiramasa kingfish fillet in caramel sauce with salted dried radish and green star fruit served on betel leaves)
Salted Hazelnut Caramel and Chocolate Tart. (chocolate pastry, salted hazelnut caramel and
chocolate ganache w Mandarin Napoleon liqueur)
It’s a master class not to be missed! Booking details at this link.
To read up on Christine’s Profile visit our Chefs Page!
Christine Manfield’s Master Classes were a huge hit with customers and staff alike and the 3 day marathon in May 2010 was an exhilarating, adrenaline filled gastronomic delight.
Christine was a true professional with her clear communication, her precision for detail and her superb organisational skills. Her calm, gentle and kind manner was to be admired and applauded and all who worked with her during the classes were truly inspired.
None have been more inspired than volunteer Chef Samantha Neale who also assisted David Thompson during his visit to Sticky Rice Cooking School. Following on from her dedicated hard work and professional attitude Christine Manfield offered Sammie a job at Universal Restaurant in Sydney. Sammie had taken leave without pay from her Adelaide restaurant Job in order that she could take part in the masterclasses with Christine. Her dedication was rewarded tenfold when the golden job opportunity was offered and we wish Sammie all the very best for her new life in Sydney.
After Class Owner Claire Fuller persuaded Christine to leave her mark on the cooking school as David Thompson had done before her. She cheekily drew a love heart around David’s message before adding her own special message to the Cooking School.
Katrina Ryan is our interstate guest Chef in June 2011 when she visits us to teach 3 outstanding classes including a standout Asian banquet Class. Click here for bookings $125pp all inclusive of dining and complimentary wines.
The menu is a real winner and with Katrina’s experience as ex Head Chef of Neil Perry’s Rockpool Restaurant you are guaranteed a great learning experience. Here’s what’s in store!
Crispy Salmon, Shallot and Ginger Straws with Wasabi Mayonnaise;
Hot and Sour Prawn soup with Galangal, and Coconut Milk
Red Curry of Duck with Lycees;
Warm Salad of Crispy Fish with Lemongrass, Mint and Ground Roast Rice.
Caramel Poached Pears with Turmeric and Ginger.
The Asian Banquet class is running on Sunday 19th June at 9.30am-1.30pm.
If you fancy something more Middle Eastern then have a look at Katrina’s Moorish Moroccan class which is running on the evening of Friday 17th June at 6pm-10pm. This has been a much loved class and even Not Quite Nigella felt she had to blog about it. See here for her review.
Think you can handle the heat in a restaurant kitchen then why not book one of the last few places in Katrina’s Asian Master Class which is running on Saturday 16th June from 2pm-9.30pm. You don’t have to be an expert cook but you do have to be passionate and have stamina for the marathon cook and eat session. Experience the atmosphere of a restaurant kitchen by cooking for your invited guests. Allow 6-7 hours for this in-depth class then sit down to enjoy the dinner with a friend of your choice and complimentary wines from special guest winery The Lane Vineyard. $295pp ( One cook and two to dine)
This master class is a cooking session limited to 10 people only. Your will be mastering the knife skills and finer points of deboning, stuffing, filleting, t-smoking and crab eating as you cook up an impressive 4 course restaurant quality menu for your dinner guests who arrive at 6pm. The pressure is on but you do have a Top professional Chef in the kitchen with you! Phew!
Crispy Coconut Fried Prawns stuffed with pork served with sweet chilli and ginger sauce and mint and pommelo Salad; Salt and Pepper Crab; Rainbow Trout , boned and tea smoked with roasted chilli jam dressing. Fresh Coconut Carrot and Lime leaf salad; Boned whole Chicken stuffed with Chinese Crab omelette and served with chicken broth and XO sauce. Saut饤 water spinach with oyster mushrooms and yellow bean sauce and Star Anise Cream with Caramel Ginger Oranges and Sesame Snap biscuits.
Our facebook page is now live http://www.facebook.com/#!/pages/Sticky-Rice-Cooking-School/.
Follow all our latest news updates as they happen. Like Simon Bryant’s Master Class Menu just released.
” I’ve just got off the phone from Simon Bryant and his masterclass menu on 26th Nov is going to be crazy! Its a Cheong Leiw inspired menu of Gulf SA prawns in XO sauce, Snake beans in Szechwan with Garlic Oil, Green Tea Scallops w Celery Leaf and water chestnuts, Stuffed Beggars Chicken with lotus root, lotus nut and bamboo, (wrapped and baked in lotus leaf and salt dough), Beansprout, chilli, dakon and carrot pickle and dessert of Peanut and lotus sweet rice with red date, angelica and goji. I’m booked in!” Nov 26th
For more info on what Beggars Chicken is… here is the story
A starving beggar in China during the Qing dynasty is said to have stolen a chicken and was hotly pursued by its owner. In his haste he buried the chicken in mud near a riverbank to hide it. Later that night he returned and retrieved the chicken, its feathers covered in mud. He started a fire of twigs and branches to cook the chicken. But not having any utensils he placed the entire chicken directly into the fire. A tight clay crust formed as the fowl cooked, and when the crust was cracked open the feathers came right off the chicken exposing juicy tender meat and emitting an incredible aroma. The roasted chicken was so delicious he decided to start selling his creation to the villagers. Unbeknownst to him he had just invented one of the greatest culinary traditions of China. more….
A very special chance to meet Celebrity Chef Luke Nguyen in the Sticky Rice kitchen and watch him prepare several stunning dishes from his brand new book Indochine. Come and meet Luke, watch him create mouth watering dishes and take away a signed copy of his book to help you create these masterpieces in your own kitchen. 1pm-2.30pm
This event is a cooking demonstration by Luke ( not a hands on class) and the price includes a signed copy of Lukes brand new book valued at $69.99. ( thanks to our friends at Matildas bookshop in Stirling.) Bookings
Indochine sees Luke Nguyen revisit his beloved Vietnam and seek out the food and cultural remnants of this former French colonial empire. On his regular visits to Vietnam today, Luke is often struck by the appearance of people wearing berets, speaking French and the aromas of coffee and butter emanating from cafes and patisseries.The recipes and accompanying stories in Indochine showcase the French influence upon Vietnamese history and cuisine.
Coming to Sticky Rice Cooking School April 29th 2012
Our special tasting Australia event for 2012 is with Food Safari presenter Maeve O’Meara and head Chef from Award Winning Restaurant Mapo. Chef Chung Jae and Maeve O’Mera will start by meeting participants at Adelaide’s biggest Korean Supermarket before returning to the Sticky Rice Cooking School will everything they need for the hands on masterclass. Bookings details are now online and places are limited.
A very special event at Sticky Rice Cooking School on Monday 19th November 2012 3.30pm.
Book now for a very limited and special chance to meet Celebrity Chef Luke Nguyen again in the Sticky Rice Cooking School kitchen and watch him prepare several stunning dishes from his brand new book. This event is a cooking demonstration by Luke ( not a hands on class) and the price includes a signed copy of Luke’s brand new book thanks to our friends at Matildas bookshop in Stirling. Tastings of every dish with a glass or 2 of complimentary wine is all included. Come and meet Luke, watch him create mouth watering dishes and take away a personalised signed copy of his book to help you create these masterpieces in your own kitchen. A very special event! 3.30pm-5.30pm
Luke Nguyen’s Greater Mekong
A culinary journey from China to Vietnam
Luke Nguyen’s Greater Mekong is an evocative culinary adventure that explores Asia’s most famous river. Starting in south-west China and journeying through Myanmar, northern Thailand, Laos and Cambodia, before meandering down to the vast Mekong Delta in Vietnam, Luke immerses himself in the cultures and communities who depend upon this life-giving river. Along the way he discovers the local cuisines and learns the heart-warming stories from the people he meets.
Filled with stunning photography and authentic recipes from each region, Luke Nguyen’s Greater Mekong captures the true essence of this magnificent river: its people, food, culture and beauty.
With over 70 recipes – including chargrilled pork grilled in bamboo from Thailand, steamed lemongrass and dill fish from Laos, tea-infused sesame dumplings from China or, for the more adventurous, clay-pot cola chicken from Cambodia – Luke Nguyen’s Greater Mekong is a visual and culinary adventure.
About the author:
Luke Nguyen is the owner of Sydney’s famous Red Lantern restaurant. He has written three previous cookbooks and is the presenter of several SBS cooking shows, including Luke Nguyen’s Greater Mekong. Luke currently splits his time between Sydney and Vietnam.
We are very excited about our upcoming cooking class with Celebrity Chef Miguel Maestre on Saturday 24th November 2012. Bookings can be made on our calendar page here.
There are chefs who work for many years in various kitchens around the world refining their craft and making a name and then there is Miguel Maestre, a Spaniard who has made Sydney his home, and powered his way up the ranks.
Miguel was always destined to cook, from a family who lived and breathed good food and wine, his destiny was pre-determined from a young age. Miguel first began cooking when he was 21 when he moved to Scotland to experience the world. It is also where he learned to speak English. His progression was quick, after working his way up through the ranks at Indigo Yard, Montpelier’s Partnership (biggest monopoly of restaurants in Edinburgh). Miguel then returned to Spain, before moving to Australia 6 years ago.
He has been fortunate to work in some of Sydney’s premier kitchens including Bather’s Pavilion, Bel Mondo and Cru, before taking up the position at Minus 5 at Circular Quay. At 27 years of age, it was a big test, but the reviews and customer feedback proved it was worth the leap of faith. Miguel became, Head Chef of Tony Bilson’s Number One Wine Bar in Sydney’s Circular Quay. Working under his friend and mentor Manu Feildel, he impressed the Sydney food scene with his authentic Spanish Tapas and energy.
In January 2010, Miguel opened his first restaurant, El Toro Loco (The Crazy Bull) and in the same year, he was appointed consultant and creative chef of the Argyle’s Bazar by Miguel Maestre in the Rocks, Sydney. Now in his own catering business, offering a Personal Chef experience, Miguel is enjoying the opportunity to create bespoke dining experiences for people wanting to entertain at home.
Miguel’s TV credits include co-hosting the hit series of “Boys Weekend”, alongside friends Gary Mehigan, Manu Feildel and Adrian Richardson. The show has aired in over 100 countries worldwide. His first series of ‘Miguel’s Tropical Kitchen’, aired on Lifestyle Food Channel in early 2010 and was sold around the world. Miguel has appeared on Channel Ten’s “Masterchef”, “Junior Masterchef”, has been a regular on “The Circle” and “9am with David & Kim”, Channel Seven’s “Better Homes and Gardens”, Channel 9’s “Kerrie Anne Kennerly Show” and “Today.” He has also been on cooking spots for MixFM in Melbourne, Sydney and Brisbane. Miguel launched his own Cooking and recipe Ipad & Iphone App’s in 2011 in both English and Spanish. Currently Miguel is filming and appearing on Network 10’s new lifestyle show “The Living Room” with Amanda Keller, Chris Brown and Barry DuBois.
Sticky Rice Cooking School is hosting a hands on cooking class with d’Arrys Verandah’s Head Chef Peter Reschke and legendary winemaker Chester Osborn from d’Arenberg wines on Saturday 1st December 2012.
All participants will cook alongside Peter in preparation for dinner service that evening when their invited guests will arrive. It’s ‘My Restaurant’ style with a top professional Chef and wines from a legendary winemaker.
He has long been considered Australia’s master of Vietnamese cuisine and on Oct 10th 2013 Luke Nguyen return to Sticky Rice Cooking School for the 3rd time in as many years. His visit coincides with the Adelaide Hills cooking school’s 5th anniversary and promises to be a memorable day of celebrations and great food and wine as guests enjoy a cooking demonstration by Luke and five star wines by Battle of Bosworth.
For Luke it is a great opportunity to visit the Adelaide Hills again and showcase his brand new book the Food of Vietnam. In The Food of Vietnam Nguyen has created his opus; a comprehensive, beautifully illustrated, endearing, compassionate and thoroughly researched ode to the food of his homeland.
Boasting over 350 pages of lavishly illustrated recipes, divided by region, The Food of Vietnam is part cookbook, part love letter to the people, the flavours and the culture of Vietnam.
About the book:
Chef, restaurateur, TV host and author Luke Nguyen traverses the length of his homeland — from Saigon to Sapa — in this comprehensive guide to Vietnamese cuisine. From the authentic street food of the country’s busiest cities to the simple seafood dishes of the coast, The Food of Vietnam is a journey to the heart of a rich and diverse culture.
Australian Traveller Magazine attended our very special Masterclass with Tetsuya. Read their article. http://www.australiantraveller.com/opinions/getting-to-know-tetsuya/
“You must like cooking for a person, otherwise you might slip something into their food,” says Tetsuya Wakuda, with a straight face.
Holding the drama for a few seconds, a cheeky grin spreads across his face.
The lesson is supposed to be in simple food and “a lazy ways to entertain people” but it turns into a masterclass in subtle comedy. Tetsuya, whose restaurant has been ranked in the top five in the world, flits between earnest foodie advice and deadpan one-liners.
He prepares a host of dishes over a few hours, including a “tagine for lazy people” with strong Moroccan flavours, baked barramundi with roast fennel, and wagyu steak straight from the fridge to the pan to the oven. Simple field mushrooms are the highlight – delectable.
Tetsuya’s flavours obviously borrow heavily from his Japanese heritage: mirin, soy and even the ubiquitous sweet chilli sauce.
But he is equally true to his classical French training that he received under Tony Bilson’s at Kinsela’s, back in the eighties. The main lesson: You can never have enough butter.
In fact, “using olive oil is an option, but butter in your food is not an option – it’s a must”, he says.
This becomes obvious as he prepares the remainder of the dishes, especially ‘special’ scrambled eggs, with creamed corn for texture and flavour.
Apparently, scrambled eggs are “not just a breakfast option”.
No certainly not, especially when ingredients such as truffle salt find their way into the dish. A subtle fusion – just like the man himself.
Q: Which of your world travels has most affected your food?
Visiting Italy, as I admire the cuisine and their attitude to it. They respect the seasons and have a wonderfully ingredient-driven cuisine.
Q: If you weren’t a successful chef, what else would you be?
I’d be a fisherman.
Q: What was your most dominant impression of Australia when you arrived back in 1982?
I couldn’t understand the strong Australian accent.
Q: Since you first opened Tetsuya’s, what is the biggest change to the Australian restaurant culture?
People are more open and adventurous. I think they are more willing to try new foods.
Q: What makes a good dish?
Good ingredients treated with respect.
Q: Favourite all-time ingredient?
Himalayan pink salt.
Q: What makes a great Japanese whisky (he’s a big fan)? Better than Scottish whisky?
The water makes the difference – it’s not better, just different. Also, you have to remember the Japanese learnt to make whisky from the Scots. You can’t forget that.
Q: How did it feel when you first found out you were in the top 5 restaurants in the world?
I was so proud of my team.
Q: What is your favourite holiday destination in Australia?
Q: Somewhere in Australia that you’ve always wanted to go to but haven’t (yet)?
Q: Is food fashion? If so, what is the next?
I don’t follow fashion at all. We look for good ingredients of the freshest and highest quality available and go from there.
Q: Your greatest vice?
I do eat too much.
Q: Do you miss Japan– will you ever return?
I go back often and always enjoy myself, but my home is always in Australia.
Q: What’s next? Any new restaurants on the horizon?
City Messenger was impressed by the local produce used in our masterclass with Tetsutya in Oct 2013.