| Sat |
01/02 |
Day |
2019 Travelling Chef
2019 Travelling Chef
Timing:
(10:00 AM) to (2:00 PM)
Price:$165
The wonderful food journey continues with this new South East Asian menu with Chef Genevieve Harris.
Thailand - Fried chicken wingettes with sweet chilli sauce.
Chicken pieces marinated in a mix of garlic, coriander and fish sauce, shallow fried and served with homemade sweet chilli sauce.
Cambodia – Deep fried flathead pieces coated in sweet and salty sauce with green papaya salad.
Bite size pieces of flathead are dusted with spiced flour, gently deep fried and then tossed in a palm sugar and fish sauce dressing. Served with a green papaya, tomato and beansprout salad.
Vietnamese - Ba La Lot – Spiced minced beef wrapped in betel leaves.
Small beef sausages flavoured with Vietnamese 5 spice, wrapped in betel leave then barbequed. Served in lettuce cups with fish sauce and lime dipping sauce.
Singapore – Ayam kapitan or chicken curry showcases the Malaysian style of dry, thicker curries with intense aromatic flavour. It is a popular Nyonya curry served with white steamed rice.
Indonesian – Bubur hitam.
An Indonesian sweet treat made with black sticky rice, palm sugar and coconut milk cooked in the wok until thick and sticky. Served with a little extra coconut cream.
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( 5 ) |
(10:00 AM) |
| Sun |
02/02 |
Day |
2019 Thai Feast
2019 Thai Feast
Timing:
(2:00 PM) to (6:00 PM)
Price:$155
Pork and Prawn Wonton dumpling soup.
Warm salad of crispy salmon with lemongrass, mint and ground roasted rice.
Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik.
Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle.
Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.
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|
( 6 ) |
(2:00 PM) |
| Sat |
08/02 |
Day |
Indian Banquet
Indian Banquet
Timing:
(10:00 AM) to (2:00 PM)
Price:$165
We are pleased to announce the return of Chef Brian Smith to the Sticky Rice kitchen on 8th February 2020 when he will be holding a special cooking event focusing on Indian cuisine.
Indian food is so delicious and can be extremely healthy however few of us can actually nail the flavours, decipher the spices or succeed with this cuisine at home.
Brian Smith, a chef of over 40 years, has lived and traveled extensively in India and what he doesn't know about his subject is frankly not worth knowing.
Samosas 3 ways
• Potato and green pea
• Lamb
• Prawn and tamarind.
Tandoori lamb cutlets on Palak paneer sauce.
Kitcheri rice with dal nuts and raisins and green cardamom.
Barramundi Johl fish curry.
Roti- Easy yoghurt and cumin roti.
Baked eggplant filled with a spice masala and toasted dal.
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|
( 4 ) |
(10:00 AM) |
| Sat |
08/02 |
Night |
2019 Thai and Vietnamese Banquet (GF)
2019 Thai and Vietnamese Banquet (GF)
Timing:
<a href = "https://www.stickyricecookingschool.com.au/school/waitlist/4174"><small>join waitlist</small></a> to (9:00 PM)
Price:$155
A fabulous class with Top Chef Yukiko Anschutz .Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup. With Chef Yukiko Anschutz
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|
FULL! |
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| Sun |
09/02 |
Day |
Thai Restaurant of the year Winner Soi 38
Thai Restaurant of the year Winner Soi 38
Timing:
<a href = "https://www.stickyricecookingschool.com.au/school/waitlist/4121"><small>join waitlist</small></a> to (6:00 PM)
Price:$185
“Get your tastebuds to pack their tiny bags – they’re heading on a culinary journey.” Adelaide review. Soi.38 has evolved to showcase the dishes of Thailand’s 6 regions, telling a taste journey beyond comparison.
We are delighted to offer this one off class with owner and Chef Terry Intrarakhamhaeng from Soi38. From humble beginnings as a child growing up in Thailand to this year taking out the prestigious award as "Best Thai Restaurant winner" R&CA Awards For Excellence.
The food style of Soi 38 has been described by food critics as “ the real deal and different to your typical Thai restaurant"
“It is unlike any other Thai food I’ve found in Adelaide.”
"As full as I was by the end of this incredible Thai feast I could not leave a bite behind!"
This is a hands on class including dinner.
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|
FULL! |
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| Sat |
15/02 |
Day |
2019 Spanish Tapas
2019 Spanish Tapas
Timing:
<a href = "https://www.stickyricecookingschool.com.au/school/waitlist/4122"><small>join waitlist</small></a> to (2:00 PM)
Price:$165
Croquetas de jamon Serrano: Serrano ham croquettes served with sour sherry aioli and sweet fig lavender Jam.
Capesante gratinate: Roasted scallops in their shells with chorizo & manchego crust and pistachio salsa verde.
Pork and veal meatballs baked in almond sauce.
Warm goat cheese salad, crispy jamon, walnut & sherry vinegar dressing and green olive tapenade.
Traditional Calasparra paella with chicken, chorizo and mussels.
Hot churros coated in cinnamon sugar and dipped in bitter dark chocolate.
Chef Gwen Le Chenadec
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|
FULL! |
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| Sat |
15/02 |
Night |
2019 Essential Japanese
2019 Essential Japanese
Timing:
(5:00 PM) to (9:00 PM)
Price:$155
Ex Shiki Chef teaches a brand new class for Japanese Food lovers.
Pork Goza dumplings. Traditional Teriyaki Chicken. Tempura seafood. Tempura Vegetables. Beef rolls with green beans and sweet BBQ sauce.
NB Not suitable for Celiacs or other severe food allergies.
Book Now
|
( 7 ) |
(5:00 PM) |
| Sun |
16/02 |
Day |
2019 Asian Feast 2
2019 Asian Feast 2
Timing:
<a href = "https://www.stickyricecookingschool.com.au/school/waitlist/4125"><small>join waitlist</small></a> to (6:00 PM)
Price:$165
Fragrant Thai bbq king prawns with nahm jim.
Shiitake mushroom dumplings , crispy garlic oil, fermented chili in a ginger shiitake broth.
Master stock Pork Belly . caramel , fried peanuts and shallot with a Thai green mango salad.
Thai cured king fish salad with hot and sour dressing, Thai basil, snake beans, puffed rice.
Coconut sorbet and kaffir lime dust.
Chef Phil Helyard- Peel Street Restaurant
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|
FULL! |
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| Sat |
22/02 |
Day |
2019 Middle Eastern Feast
2019 Middle Eastern Feast
Timing:
<a href = "https://www.stickyricecookingschool.com.au/school/waitlist/4126"><small>join waitlist</small></a> to (2:00 PM)
Price:$165
Hummus with barbequed flatbread and za’atar.(Experience the difference with your own homemade hummus and flatbread)
Barbequed lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. (Hilbeh, a fenugreek and coriander paste from Yemen that works beautifully with lamb.)Chicken breasts, butterflied then marinated in chermoula and barbequed.(Chermoula is a classic North African marinade that is perfect for charring on the barbeque.)Harissa marinated prawns, barbequed and served with roasted eggplant and tomato salad.
(Hot and spicy prawns with a rich and flavourful salad.)Spiced couscous with fresh herbs.Deep fried almond pastries with honey and orange blossom syrup.
(A small sweet and syrupy finish)
Chef Genevieve Harris
NB Not suitable for Celiacs or other severe food allergies.
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|
FULL! |
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| Sun |
23/02 |
Day |
2019 Yum Cha
2019 Yum Cha
Timing:
(2:00 PM) to (6:00 PM)
Price:$155
Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz
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|
( 5 ) |
(2:00 PM) |
| Fri |
28/02 |
Night |
2019 Asian Adventure
2019 Asian Adventure
Timing:
(6:00 PM) to (10:00 PM)
Price:$155
A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays 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;
Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz
NB Not suitable for Celiacs or other severe food allergies.
Book Now
|
( 9 ) |
(6:00 PM) |
| Sat |
29/02 |
Day |
2019 Vegetarian Feast
2019 Vegetarian Feast
Timing:
(10:00 AM) to (2:00 PM)
Price:$165
Beetroot tartare, goats curd, pickled black walnuts, crostini.
Polenta gratinee with sweet and sour peppers, basil and balsamic.
Curried cauliflower steaks, hung yoghurt, smoked almonds and marsala soaked muscatels.
Kabuli palaw- An Afghan Rice dish.
Mushroom medley and talegio pithivier, leek puree, eggplant jam. Mushroom and cheese pie made with flaky puff pastry.
White chocolate ganache, strawberry soup, pistachio crumble, lemon verbena and berries.
Chef Tania Tauakume
NB Not suitable for Celiacs or other severe food allergies.
Book Now
|
( 3 ) |
(10:00 AM) |
| Sat |
29/02 |
Night |
2019 Taste of Vietnam
2019 Taste of Vietnam
Timing:
<a href = "https://www.stickyricecookingschool.com.au/school/waitlist/4130"><small>join waitlist</small></a> to (9:00 PM)
Price:$145
BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce
(Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.)
Char grilled Prawns with Lotus root salad and Vietnamese dressing
(Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.)
Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad.
Chargrilled Chilli lemongrass Chicken.
(Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz
NB Not suitable for Celiacs or other severe food allergies.
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|
FULL! |
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