Winter 10 News - Sticky Rice Cooking School

Transcription

Sticky Rice Cooking School Voted A Top 3 HotSpot in SA 2009
Sticky News
sticky rice cooking school newsletter
edition #05 | autumn 2010
this edition
The Long & Short
Of It
Meet The Owner
Claire Fuller . . .
Spoilt for Choice
New Classes
Class dates
for April to
September 2010
Master Classes
cooking journeys
for food lovers
Sticky Rice Cooking School
BEST FOOD EXPERIENCE 2009
National
Finalist
Congratulations were in order again for Sticky Rice Cooking School
when they were told that they had been Awarded in the Top 6 Best Food
Experiences in Australia. A National Finalist in the prestigious Australian’s Travel
and Tourism Awards, the cooking school was selected by a panel of Media
Experts and fought off tough competition in amongst a broad category of
established and renowned restaurants. Meriting a TOP 6 position, owner Claire
and the Staff at the Sticky Rice Cooking School couldn’t have been prouder
when they learnt of their high ranking achievement.
Recognition of the awards were published in the Weekend Australian’s Travel and
Indulgence section during February.
Simon Bryant
to teach master
classes
Star Chef Profile
Ali seedman
Another Coup for Sticky Rice with Chef
Christine Manﬁeld
Serious foodies will not want to miss this one!
Famed Author and Restaurateur Christine Manfield will be following
in David Thompson’s footsteps as she delivers 3 Master Classes at
Sticky Rice Cooking School on May 21st, 22nd and 23rd.
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.
Sticky Recipe
Red Curry Of Duck
With Lychees
Book Review
FIRE by Christine
Manfield
Our Reviews
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. For the menu and booking details see inside this
newsletter on our Master Class page.
Sticky News
the long & short of it
meet the Owner Claire Fuller . . .
Anyone who has met Claire knows that she likes to chat to her customers so we thought we
would get the long and the short of the most frequently asked questions.
Michelin starred Chef David Thompson with a Proud Owner Claire Fuller
What is your proudest
Sticky Moment?
The Long and The Short of it – David Thompson
requesting a visit as a guest Chef!
What makes your cooking
school so popular?
Long – When I ask the customers that questions
they tell me it’s everything from the way the
place looks and feels when they walk in, to the
top ranking Chefs that are on offer. The class is
professionally run and the warm welcome means
everyone is told what to expect during the class
and they can relax and enjoy being part of it.
They are looked after and given every opportunity
to maximise their experience and learning. There
is a group feel to the classes which fosters chat
and friendships along the way and of course the
dining and wine seals the deal!
Short – We optimise on a great cooking class
with our staff expertise, inspiring decor and a
genuine love of what we do.
What inspired you to open
a cooking school?
Long – The idea of a cooking school is certainly
not unique but I certainly got disappointed when
I tried others in SA. I always wanted to find a
cooking school that delivered proper hands-on
Thai cooking classes on a regular basis throughout
the year and I wanted to be taught by expert
professional chefs and in a nice kitchen!
Short – Thai Food inspired me to do it. Talking to
Helen Brierty (the owner of Spirit House) helped
me make up my mind.
What is the most popular
Class in the Calender?
Short-Hard to say but Taste of Thailand and Stars of
Siam rival Spanish Tapas and Moorish Moroccan.
Long – Whilst there is more Thai classes than
anything else in the calendar the Indian Favorites
class has sold out every time and is a first choice
for lots of men. The Spanish and Moroccan classes
have now increased due to the demand and I now
have waitlists on the Japanese classes.
What is your favourite
class dish?
Short – Impossible to choose just one!
Long – Probably the Yellow Curry or Jungle Curry in
Thailand Adventure or the Hunglay Chicken Curry in Asian
Spice which is eaten with lots of pickled garlic. I’m also a
huge fan of Nam Jim Dressing and of course Sticky Rice!
Do you have a
favourite Chef?
Short – I enjoy working with professionals so they
are all high ranking in my opinion.
Long – They all give a quite different style of
class and they certainly differ in terms of how
easy they are to deal with. Some are more high
maintenance than others and some make me
laugh more that others but the food they produce
counts for a lot in the popularity stakes! My
favourite therefore depends on my mood!
Simon Bryant will teach some classes later this year
What other celebrity Chefs
will we see at Sticky Rice?
Short – Many I hope
Long – We’ve been in touch with Kylie Kwong and
hope to see her here soon. Simon Bryant will
teach some classes later in the year and Cheong
Liew has also expressed an interest once he
returns from Spain. Neil Perry and Martin Boetz
have also been invited, so we are hopeful!
Continued next page
Sticky News
the long & short of it meet the Owner Claire Fuller . . .
What has Surprised you the most?
Short – The “Thank you’s ” I get from our customers.
Long – I get so much genuine thanks at the door
when they leave and sometimes even kisses! I often
get emails the next day and thank you cards with
photos in the post. I take lots of phone calls when
people just want to say how much they enjoyed it
and to say thank you. It’s a very special feeling when
that keeps happening.
Will you open a restaurant?
Short – No
Long – Never.. Never.. Never.. Come and cook your
own, you’ll enjoy it more and for longer I promise.
Do you have any inside news or
secret plans for the future?
Short – Yes but they are a secret.
Long – I see a huge Buddha Water feature, Thai floor
cushions, Bamboo backdrop, Old temple doors and
timber boardwalk........
What was your Stickiest
Moment?
Short – Forgetting to cook rice for the very first class!
Long – Our ‘Foundation’ group as they called
themselves, thought it was hilarious when I
owned up that dinner would be curry without rice.
Thankfully they all returned... and as a group no
less. We made friends in a crisis!
Teetering on a high stool after his master classes David Thompson
leaves his mark on the school.
Spoilt for Choice
We have hundreds of classes in our
calendar but our brilliant Chefs
have treated us to more!
New Classes
Secrets of the Indian Table
Brian Smith
Butter Chicken; Masala Vadai w Tamarind chutney; Prawn
Curry of Coconut; Rava Iddli (a steamed Semolina and Cashew
cake) with Rassam; Traditional Lamb Jalfrezi; Katchumber
Salad w roasted peanuts; Lemon Rice and dessert of Karanji
(small sweet pastry deep fried, with a sweet coconut filling).
Award Winner
Katrina Ryan
Prawn and Ginger Fritters with Sweet Chilli Sauce; Seared
Salmon with Fresh Turmeric and Lemongrass;Braised Pork with
Sweet Soy, Cinnamon and Star Anise; Cucumber, Pommelo
and Fresh Coconut Salad and Kanom Chine Noodles (long egg
noodles in a Red Coconut Curry Sauce with pounded White Fish
served with Pickled Garlic, Crispy Shallots and Peanuts).
Japanese and sushi Workshop
Yukiko Anschutz
Some serious Sushi crafting in this class as well as some
authentic and modern Japanese dishes. You will prepare
a variety of fish and seafood Sushi, Prawn Tempura with
Tentsuyu, and Chicken Teriyaki plus the famous Japanese Miso
Soup.
Tajines from Morocco
Genevieve Harris
Roasted Chicken wingettes marinated in Harissa • Lamb and
eggplant tajine w ras el hanout • Spiced chickpea and tomato
tajine – Chicken, olive and preserved lemon tajine • Buttered
couscous • Almond, cinnamon and orange flower water filo
pastry snakes.
Asian Winter Warmer
Kelly Lord
Tom Ka Gai w Oyster Mushrooms (Thai Soup of Chicken w
Coconut and Galangal );Slow Braised Beef w Soy Cassia &
Star Anise; Stir Fry Prawns w Roast Chilli Paste & Peanuts;
Warm Salad of Grilled Chicken w Vietnamese Mint and a Roast
Shallot & Chilli dressing; Pineapple & Coconut Crumble.
Asian Traveller
Jordan Theodoros
Beef Ribs w Coriander and Chilli; Prawn and Chicken
Dumplings with Chilli Soy Vinegar; Steamed Fish Curry in
Banana Leaf with Sweet Sour Relish of Cucumber,
Chilli and Ginger; Chicken w Slow Braised Shitake Mushroom,
Baby Corn, and Crispy Garlic Oil.
Voted A Top 3 Hotspot in SA 2009… Awarded in the Top 6 for Australia 2009… National Finalist fo
Some of our class dates for April to September 2010
Check our website for the date of our next class
APRIL 2010
Wednesday 7th
Thursday 8th
Friday 9th
Saturday 10th
Sunday 11th
Thursday 15th
Friday 16th
Saturday 17th
Sunday 18th
Thursday 22nd
Wednesday 28th
Thursday 29th
MAY 2010
Saturday 1st
Sunday 2nd
Thursday 6th
Friday 7th
Saturday 8th
Sunday 9th
Wednesday 12th
Thursday 13th
Friday 14th
Saturday 15th
Sunday 16th
Friday 21st
Saturday 22nd
Sunday 23rd
Wednesday 26th
Thursday 27th
Sunday 30th
JUNE 2010
Thursday 3rd
Friday 4th
Saturday 5th
Sunday 6th
Wednesday 7th
Thursday 10th
Wednesday 16th
Thursday 17th
Saturday 19th
Sunday 20th
Wednesday 23rd
Thursday 24th
Friday 25th
Saturday 26th
Sunday 27th
Tastes of Thailand
Thai Feast For Friends
Thailand Adventure
Asian Winter Warmers
Indian Favourites
Moorish Moroccan
Award Winners
Vietnamese and more
Asian Balance
Stars of Siam
Thai Winners
Asian Seafood
6pm
6pm
6pm
9.30am
2pm
6pm
6pm
2pm
9.30am
6pm
6pm
6pm
Thai Winners
Award Winners
Moorish Moroccan
Bowl in One
The Middle Eastern Mezze
Thai Salads And Stirfrys
Tastes of Thailand
Thailand Adventure
Entertaining Spanish
Christine Manfield Master Class
Asian Traveller
Indian Favourites
Thai Fish and Seafood
2pm
2pm
6pm
6pm
9.30am
2pm
6pm
6pm
6pm
9.30am
2pm
10am
10am
10am
6pm
6pm
2pm
Award Winners
6pm
Moorish Moroccan
6pm
Vietnamese and more
3pm
Asian Balance
9.30am
A Taste of Morocco
6pm
Stars of Siam
6pm
Thai Winners
6pm
Indian Favourites
6pm
Tagines from Morocco
2pm
Japanese and Sushi Workshop
2pm
Thailand Adventure
6pm
6pm
Tastes of Thailand
6pm
9.30am
Asian Spice
2pm
JULY 2010
Thursday 1st
Saturday 3rd
Sunday 4th
Thursday 8th
Saturday 10th
Sunday 11th
Thursday 15th
Friday 16th
Saturday 17th
Sunday 18th
Wednesday 21st
Friday 23rd
Saturday 24th
Sunday 25th
Wednesday 28th
Thursday 29th
Saturday 3st
Essential Thai
6pm
The Travelling Chef
2pm
Tasting Thailand
2pm
Mastering Stir Fry
6pm
Spanish Tapas Class
2pm
2pm
Bowl in One
6pm
Asian Balance
6pm
Moorish Moroccan
9.30am
The Middle Eastern Mezze
2pm
Quick and Healthy Thai
6pm
6pm
Indian Favourites
1.30pm
Stars of Siam
2pm
Essential Asian
6pm
Tasting Thailand
6pm
Indian Master Class & Dinner for 2
2pm
AUGUST 2010
Sunday 1st
Thursday 5th
Saturday 7th
Sunday 8th
Thursday 12th
Friday 13th
Saturday 14th
Sunday 15th
Wednesday 18th
Thursday 19th
Friday 20th
Saturday 21st
Sunday 22nd
Thursday 26th
Friday 27th
Saturday 28th
Sunday 29th
Indian Master Class & Dinner for 2
1pm
Stars of Siam
6pm
Kurmas Vegetarian Adventure
10am
Kurmas Vegetarian Spice Trail
10am
Bowl in One
6pm
Moorish Moroccan
6pm
Asian Master Class & Dinner for 2
2pm
Award Winners
9.30am
6pm
6pm
Thailand Adventure
6pm
Tastes of Thailand
9.30am
Asian Spice
2pm
Mastering Stir Fry
6pm
6pm
1.30pm
6pm
SEPTEMBER 2010
Thursday 2nd
Friday 3rd
Saturday 4th
Sunday 5th
Wednesday 8th
Thursday 9th
Saturday 11th
Sunday 12th
Wednesday 15th
Thursday 16th
Friday 17th
Saturday 18th
Sunday 19th
Thursday 23rd
Friday 24th
Saturday 25th
Sunday 26th
Moorish Moroccan
6pm
Vietnamese and more
6pm
Asian Balance
9.30am
Stars of Siam
2pm
Essential Asian
6pm
6pm
Thai Table
2pm
Thai Winners
2pm
Tastes of Thailand
6pm
Thailand Adventure
6pm
6pm
9.30am
Indian Favourites
2pm
Thai Winners
6pm
Spanish Tapas Class
6pm
Tasting Thailand
1.30pm
2pm
or Best Food Experiences 2009… SA Great Regional Tourism Awards Special Commendation 2009…
Tastes Of Thailand
Pork And Prawn Spring Rolls; Tea
Smoked Salmon Salad With Green
Paw Paw And Red Chilli Nam Jim
Dressing; Red Curry Paste; Red Curry
Of Chicken And Thai Basil; Stir Fried
Beef W Kaffir Lime And Roast Chilli
Paste; Tapioca W Coconut.
Chicken Ginger & Water Chestnuts
Wontons W Spicy Chilli Cucumber
Relish; Warm Salad Of Duck W Crispy
Noodles & Citrus Star Anise Dressing;
Chu Chee Curry Of King Prawns W
Kaffir Lime & Wild Ginger; Stir Fry
Pork W Pickled Green Peppercorns
& Thai Basil; Warm Coconut Sticky
Rice.
Thai Soup Of Chicken W Coconut And
Galangal; Slow Braised Beef W Soy
Cassia & Star Anise; Stir Fry Prawns
W Roast Chilli Paste & Peanuts;
Warm Salad Of Grilled Chicken
W Vietnamese Mint And A Roast
Shallot & Chilli Dressing; Pineapple
& Coconut Crumble.
Thailand Adventure
Prawn On Sugar Cane Sticks W Sweet
Chilli Dipping Sauce; Yellow Curry Of
Reef Fish; Jungle Curry Of Chicken;
Caramelised Pumpkin Salad W
Cashew Nuts & Coriander; Green
Pawpaw Pickle; Coconut Slice.
Thai Winners
Pork And Prawn Spring Rolls W
Sweet Chilli Sauce; Thai Beef Salad
W Hot And Sour Dressing, Red Curry
Of Chicken W Kaffir Lime Leaves; Stir
Fry King Prawns W Thai Basil; Palm
Sugar Tapioca Pearls.
Award Winners
Prawn And Ginger Fritters With Sweet
Chilli Sauce; Seared Salmon With
Fresh Turmeric And Lemongrass;
Braised Pork With Sweet Soy,
Cinnamon And Star Anise; Cucumber,
Pommelo And Fresh Coconut Salad;
Kanom Chine Noodles (Long Egg
Noodles In A Red Coconut Curry
Sauce With Pounded White Fish
Served With Pickled Garlic, Crispy
Shallots And Peanuts).
Bowl In One
Singapore Laksa With Chicken And
Fried Bean Curd; Fragrant And Spicy
Thai Warm Salad Of Pork With Fresh
Lime; Stir Fry With Beef, Vermicelli
Noodles, Thai Basil, Asparagus
And Shitake Mushroom; Prawn And
Pineapple Fried Rice.
Moorish Moroccan
Spicy Lamb Shank And Lentil
Soup; Manoushi Pizza Breads With
Scallops, Prawns, Baba Ganoush And
Harissa; Twice Cooked Duck With
Walnut And Pomegranate Sauce;
Seared Chermoula Fish With Lentil
And Parsley Salad And An Amazing
Carrot Pilaf.
Secrets Of The Indian Table
Butter Chicken; Masala Vadai W
Tamarind Chutney; Prawn Curry
Of Coconut; Rava Iddli (A Steamed
Semolina And Cashew Cake) With
Rassam; Traditional Lamb Jalfrezi;
Katchumber Salad W Roasted
Peanuts; Lemon Rice And Dessert
Of Karanji (Small Sweet Pastry Deep
Fried, With A Sweet Coconut Filling).
Stars Of Siam
Green Curry Of Prawn And Thai
Basil; Stir-Fry Chicken And Cashew
With Dried Chilli And Baby Corn;
Crispy Salmon W Green Mango
Relish; Banana Fritters With Palm
Sugar Syrup.
Traditional Paella With Seafood,
Chicken
And
Chorizo;
Garlic
Mushrooms With Manchego And
Almond Garlic Sauce; Slow Cooked
Roast Duck W Sour Cherry Sauce;
Salt Cod Croquettes With Saffron
Mayo; Piquillo Peppers Stuffed W
Goat Cheese, Pinenuts And Capers.
Steamed Snapper Salad W Coriander,
Thai Basil And Garlic Chips; Wok
Seared Prawns W Snowpeas And
Crispy Garlic; Ginger Poached
Chicken Salad W Kaffir Lime And
Coconut; Pickled Vegetable Salad;
Prik King Curry Paste, Prik King Pork
W Wild Ginger (The Traditional Dry
Curry Stir-Fry).
Asian Traveller
Beef Ribs w Coriander and Chilli;
Prawn and Chicken Dumplings with
Chilli Soy Vinegar; Steamed Fish
Curry in Banana Leaf with Sweet
Sour Relish of Cucumber, Chilli and
Ginger; Chicken w Slow Braised
Shitake Mushroom, Baby Corn, and
Crispy Garlic Oil.
Thai Fish And Seafood
Freshly Shucked Oysters W Chilli
Lime Juice; Salt And Pepper Squid
W Wasabi Aioli; Soft Shell Crab W
Red Curry Sauce And Lesser Ginger;
Prawn, Cuttlefish And Scallop StirFried With Lemongrass And Sweet
Fish Sauce; Grilled King Fish Skewers
W Wild Ginger, Chili And Soy.
Vietnamese And More
Chilli Salt Squid; Crispy Vietnamese
Prawn And Pork Pancakes With Rice
Papers And Peanut Dipping Sauce:
Steamed Ginger And Shallot Custards
With Spicy Minced Chicken; Braised
Five Spice Master Stock Duck.
Asian Balance
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.
A Taste Of Morocco
Hummus With Minced Lamb,
Currants And Pine Nuts; Chickpea
Battered
Barramundi
With
Muhumarra (A Grilled Red Capsicum,
Walnut And Pomegranate Paste);
Tagine Of Chicken, Chickpea,
Apricot, Cinnamon And Preserved
Lemon Served With Quinoa; Oranges
With Rosewater, Dates, Pistachios
And Yogurt.
Indian Favourites
Masala Dosa With Sambar And
Coconut Chutney (A Rice And Urad
Dal Pancake Filled With Masala
Potatoes). Roast Chicken In Yoghurt
Sauce (Marinated Roasted Chicken
Finished In An Aromatic Yoghurt
Sauce). Lamb Saagwala (Lamb
With A Variety Of Leafy Greens
And Redolent With Cinnamon And
Green Cardamom) Pancha Phalam
(A Delicious Fruit Curry Flavoured
With Mustard Seeds, Curry Leaf And
Turmeric).Egg Paratha (Filled, Light
Flaky Paratha Breads).Cardamom
Payasam With Roasted Rhubarb.
Tajines From Morocco
Roasted
Chicken
Wingettes
Marinated In Harissa; Lamb And
Eggplant Tajine w Ras El Hanout;
Spiced Chickpea And Tomato Tajine;
Chicken, Olive And Preserved Lemon
Tajine; Buttered Couscous; Almond,
Cinnamon And Orange Flower Water
Filo Pastry Snakes.
A Variety Of Fish And Seafood Sushi;
Prawn Tempura With Tentsuyu;
Chicken Teriyaki; Japanese Miso
Soup.
Asian Spice
Traditional Drunken Noodles W Holy
Basil And Chinese Broccoli; Northern
Thai Style Hunglay Chicken Curry
W Peanuts; Spicy Prawn Skewers W
Peanut Sauce; Warm Chilli Eggplant
Salad W Lemongrass, Fried Shallots
And Garlic.
Essential Asian
Vietnamese BBQ Pork Cold Rolls With
Dipping Sauce; Pad Thai Noodles W
Prawn ,Chicken And Tofu; Red Curry
Of Duck W Lychee; Thai Beef Salad
W Roasted Ground Rice; Poached
Chicken And Coconut Salad W Crispy
Shallots.
Mastering Stir Fry
Prawn And Charred Eggplant With
Thai Basil; Char Kway Teow Noodles
W Chicken and Chinese Sausage;
Stirfried Flathead With Blackbean,
Garlic And Ginger; Chicken With
Snake Beans And Chilli Paste; Fried
Eggs W Spicy Tamarind Dressing.
The Travelling Chef
Burmese Spiced Crispy Chicken With
Coriander (Chicken Pieces Marinated
In A Mix Of Fresh And Dried Spices,
Fried And Then Tossed In Caramelised
Chillies And Coriander.) Vietnamese
Hot And Sour Fish Soup With Fresh
Pineapple (Simple Asian Fish Stock
Flavoured With Tamarind, White
Pepper, Fresh Pineapple And French
Coriander); Malaysian Rendang
Dinding (Beef Slices Cooked With
Deep Fried Onion And Garlic And
Flavoured With Tamarind, Palm Sugar
And Dark Soy) Indonesian Stir Fried
Chilli Prawns With Kangkung And
Green Beans Using Sambal Bajak,
A Fantastic Mellow Yet Flavoursome
Indonesian Chilli Sambal; Malaysian
Kueh Onde Onde (Coconut Coated
Pandan Dumplings Filled With Melted
Palm Sugar)
Tasting Thailand
Pork And Prawn Spring Rolls; Sweet
Chilli Sauce; Tea Smoked Salmon
And Green Papaya Salad; Penang
Chicken Curry; Chilli Jam; Stir Fried
Beef With Chilli Jam; Tapioca With
Coconut And Mango.
Spanish Tapas Class
Prawns Sautéed With Sherry, Garlic
And Parsley, Crispy Potato Cubes
With Truffled Cheese Sauce, Chorizo
Sausage Wrapped In Pastry With
Smoky Tomato Relish, Roasted Green
And Black Olives With Orange Rind,
Fennel Seed And Herbs, Serrano Ham
Salad With Almond Garlic Sauce,
Chicken Escabeche, Fig Fritters W
Truffle Honey.
Quick And Healthy Thai
Tom Yam Talay A Hot And Sour
Seafood Soup;Ma Ho Galloping
Horses With Mince Pork Topping,
Phad Thai Noodles The Traditional
Thai Fried Rice Noodles, Phad Gai
Bai Kraproa Stir Fried Chicken With
Basil, Tropical Fruits W Lime And
Coconut Syrup.
Kurmas Vegetarian Adventure
Curried Malay Noodles (Laksa);
Turkish Rice Pilaff With Thyme,
Orange, Ginger & Pinenuts; South
Indian Mustard-Tempered Carrot
Salad With Lime And Fresh Coriander;
Saudi Baharat-Scented Chickpeas
With Fresh Spinach; Singapore
Curry Puffs; Indonesian Chili &
Tomato Pickle (Sambal Bajak);
Homemade Yogurt Cheese (Labneh)
With Balsamic And Honey-Drenched
Strawberries.
Kurmas Vegetarian Spice Trail
Spicy, Sweet & Sour Masoor Dal Soup
With Mixed Vegetables, Orange And
Pecan-Studded Canadian Wild Rice
And Basmati Pilaff, Cream-Infused
Delhi-Style Panir, Fresh Chili And
Dried Fruit-Filled Croquettes (Malai
Kofta), Gujarati Fenugreek-Scented
Pumpkin Curry With Flame-Toasted
Pappadams, Tender Griddle-Baked
Whole-Wheat Flatbreads (Chapatis),
Lemon-Infused Dubai-Style Salad Of
Fresh Dates, Toasted Turkish Bread,
Almonds, Bitter Greens, Fresh Herbs
& Feta, And Pakistani-Style Creamy
Vermicelli Dessert (Kheer Sevian)
Thai Table
Sautéed Prawns With Roasted Peanuts
Wrapped In Betel Leaves With A
Coconut And Shrimp Paste Dressing;
Chiang Mai Curry Noodles With
Chicken (Curry Sauce With Oiled And
Crisp Egg Noodles, Braised Chicken
And Deep Fried Garlic And Chilli); Stir
Fried Marinated Pork Mince Salad With
Deep Fried Eggplant, Mint, Coriander
And Toasted Rice; Carrot, Cashew Nut
And Coriander Wontons With Sweet
Chilli Sauce; White Sticky Rice With
Banana And Palm Sugar Syrup.
Book and Browse class menus online at www.stickyricecookingschool.com.au/school.php or by phone 8339 1314
Sticky News
May 20th/21st/22nd
Topping the bill in May 2010, Internationally renowned and
famed Chef Christine Manfield will be delivering 3 hands-on
master classes where technical excellence and Asian fine
dining is on the menu.
Master Classes
During the 4 hour hands-on class, Christine will deliver her
wealth of knowledge and prepare and demonstrate a challenging
menu based on her best selling ‘Universal’ restaurant dishes
and recipes from her newest cook book ‘Fire’.
Following the demonstration of each dish, participants will
create their own attempts under the watchful eye of this
great Chef. Exquisite 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).
Bookings at www.stickyricecookingschool.com.au/school.php
or by phone 8339 1314 Price $295pp
Indian Master Class plus Dinner
for 2 with Marieke Brugman
July 31st/August 1st
A skill changing and in-depth look at Indian Cuisine
is planned in the master classes with Legendary Chef
Marieke Brugman. With an unsurpassed passion for and
knowledge of India and for 30 years at the helm of the
kitchens at the HowquaDale Gourmet Retreat this great
Chef will be gracing our kitchens to teach excellence in an
Indian feast on July 31st and August 1st.
A profoundly respected Chef and owner of her own
gourmet cooking school for decades Marieke is now
inspired to teach further afield as she lead culinary tours
to India through her company The Art of Living. The class
is limited to 10 places but please invite a partner to come
dine with you after the class. The class focuses on the
technical and challenging elements of this Indian menu.
Samosas with fresh Tomato curry leaf chutney served as
small appetiser on arrival for dinner; Goan Prawns;South
Indian “Lamb Istew” finished with coconut cream;
Pineapple Rasam (south Indian); Bhel Puri (North Indian
snack salad); Fish Biryani (Kerala dish of Arabic origin);
Chettinad Quail Curry; Bengali Mustard Fish in Banana
Leaf with egg peanut salad; Eggplant with Tamarind
Tomato sauce; Cabbage with mustard seeds and curry
leaves; Cauliflower and masala sauce; Carrot Halwa with
drained cardamom yoghurt.
Asian Master Class w Dinner
for 2 with Chef Katrina Ryan
August 14th
A repeat of the sell out Master Class with Chef
Katrina Ryan- ex head chef at Neil Perry’s Rockpool
Restaurant Sydney. Cooking is limited to 10 places
but please invite a partner to come dine with you
after the class.
The class focuses on the technical and challenging
elements of this Asian menu including handling live
crab, deboning chickens, filleting Rainbow trout,
mastering T-smoking techniques, a butchery tutorial
and a recipe challenge.
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 4 sauces. Fresh
Coconut Carrot and Lime leaf salad; Boned whole
Chicken stuffed with Chinese
Crab omelette and served with
chicken broth and XO sauce.
Sautéed water spinach with
oyster mushrooms and
yellow bean sauce and Star
Anise Cream with Caramel
Ginger Oranges and Sesame
Snap biscuits.
Star Chef Proﬁle
Ali seedman
It now seems that to be profiled as the Star Chef in the
Sticky Rice Newsletter you need to deliver not one, not
two, or three, but four new classes for the season!
Topping the bill this time and with a professional career
spanning over 20 years is Chef Ali Seedsman. A bit of a
legend around Adelaide, having had a long professional
career stint in Sydney Ali returned home to become
the 1st Executive Chef at Magill Estate where she
employed and oversaw many of our now, well known,
Adelaide Chefs. Well respected and much loved
amongst foodies and Chefs alike Ali is a key player in
our Adelaide food world and delivers a very active,
hands on class every time. Ali now runs her own
successful catering business and dedicates her
teaching time to Sticky Rice Cooking School where
she has produced four fantastic new classes to
extend, entertain, encourage and enlighten us
through the cooler months.
Mastering Stir Fry Entertaining Spanish
This class concentrates on Wok
Techniques, choosing suitable and
interesting stir fry ingredients and
combining pastes and sauces that
will bring your stir fry and noodle
dishes up a notch or two!
Prawn And Charred Eggplant With
Thai Basil; Char Kway Teow Noodles
w Chicken and Chinese Sausage;
Stirfried Flathead With Blackbean,
Garlic And Ginger; Chicken With
Snake Beans And Chilli Paste; Fried
Eggs w Spicy Tamarind Dressing.
Essential Asian
Master the essentials of Thai and
Vietnamese flavours all in one menu.
Vietnamese BBQ Pork Cold Rolls with
Dipping Sauce; Pad Thai Noodles w
Prawn ,Chicken and Tofu; Red Curry
of Duck w Lychee; Thai Beef Salad
w Roasted Ground Rice; Poached
Chicken and Coconut Salad w Crispy
Shallots.
Eat fabulous Spanish dishes every
night of the week or prepare it for your
next entertaining dinner.
Traditional Paella with Seafood, Chicken
and Chorizo; Garlic Mushrooms with
Manchego and Almond Garlic Sauce;
Slow Cooked Roast Duck w Sour Cherry
Sauce;Salt Cod Croquettes with Saffron
mayo; Piquillo peppers stuffed w goat
cheese, pinenuts and capers.
Essential Thai
Full of the essential teachings of Thai
Cuisine this class equips you with
some great recipes.
Chicken and Beef Satays with Peanut
Sauce; Light Red Curry of Chicken w
Kaffir Lime; Roast Duck, Pineapple
and Thai Basil Salad, With Sesame Oil
and Rice Vinegar Dressing; Stir Fried
Prawns with Charred Eggplant, Chilli,
Thai Basil, and Sweet and Sour Sauce;
Sticky Rice with Banana and Coconut
Cream.
Sticky News
Sticky Recipe
INGREDIENTS
METHOD
1
tin Chaokoh coconut cream
5
duck marylands
1
tblspn kecap manis
3
tblspns red curry paste
1 Open the carton of coconut cream
without shaking and spoon off ½
cup of thick cream from the top.
Set aside.
3
long red chillies split & deeded
3
kaffir leaves
1½ tblspns palm sugar
2
tblspns fish sauce
½ cup Thai basil leaves
8
fresh or tinned lychees seeded
and broken in half
R
ED
2 Smear the kecap manis over the
duck legs and place in a baking
dish with the rest of the carton of
‘thin’ coconut cream. Bake at 160C
for 1½hours. Cool and remove the
meat from the bones and tear it into
pieces. Reserve the cooking broth.
3 Heat the thick coconut cream in
a wok and cook stirring until the
cream ‘cracks’.
4 Add the curry paste and fry
for a few minutes until the
paste is fragrant and the oil
separates from the paste.
Add the chillies, lime leaves
and palm sugar. Fry till the
paste darkens then add the
fish sauce and 1½ cups
of the reserved duck and
coconut broth.
5 Add the duck meat and heat
through. Stir in the basil and
lychees and serve.
U
D
C
K
F
W
O
I
T
Y
H LYCH
R
R
U
E
C
ES
Book Review
FIRE by Christine Manfield
This book will make you want to stroke it lovingly as
you ponder its content. With a sexy red velvet cover
Christine Manfield’s latest book Fire: A World of
Flavour is a 5 star account of food and culture from
Tokyo to Istanbul stopping off at all places in SE
Asia and more.
“I have Fire in my Belly when it comes to all things
culinary and travelling the world.” She says.
“This book will make you cook, this book will make
you travel” I say!
All Books are 10% off after Class.
Our Reviews
Sticky Rice Cooking
School is a “MUST” says Huey
Sticky Rice Cooking School filmed with Huey’s
Highest Rating Daytime TV Show.
Huey’s top ranking TV cooking show invited us
along for a cook-up after shooting footage of our
class in action at the cooking school the night
before. Huey’s Cooking Adventures claims to
be the highest rating daytime TV show between
9.30am - 4.30pm across all channels.....so great
coverage for us!
Our Chef Kelly Lord (right) and Iain ‘Huey’
Hewitson cooked up an inspiring Thai Menu
of Steamed Snapper Salad w Coriander and
Lemongrass during the filming day.
Sydney Daily Telegraph reports on Sticky Rice’s
‘Excellent Reputation’
am | food & wine
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analyst to runn
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“I said to my
Sticky Rice
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to Koh Sam
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Peter Brierty
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who
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later became
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her business
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mentors.
Back in Stirl
there’s all this
life?’ when
ing, Mark and
wonderful food
Claire bought
out there,”
house, and
an old deli and
Claire was
she says.
began exte
hooked and
nsive renovati
started expe
year. Sticky
ons
home, cook
in
rime
Rice
July last
nting more
opened in Octo
ing for frien
at
ds and, as her
ber.
“I hadn’t know
did her know
pantry grew
ledge of Tha
n there wer
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i cuisine.
e so many
up here and
foodie people
She continue
I was ama
d working
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how wonderf
in finance but
advertise yo
supported me
questioning
ully they
when I first
found herself
ur
her career path
opened the
were booking
during stints
doors - peo
home mum
products or
in for classes
as a stay-atple
with children
while there
services
Ellie, now 5,
outside...I mea
was a skip
and Fraser,
Claire ease
n that’s faith
4.
d herself back
!” she says.
in
Ad
ela
The
into
ide
Sticky Rice
work life by
a volunteer
Matters
taking up
cooking clas
job as a cook
s program
sessions led
ing teacher
Council’s Gree
includes
by talented
at The Can
nhill Lodge
cer Theodo
local chefs
accommoda
such as Jord
ras and Ali
houses peo
tion which
an
ple from inte
Seedsman and
rstate or regi
as Kelly Lord
visiting chef
are in Adelaid
ona
and
s
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l
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Katrina Rya
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s who in
n from the
nt.
Queensland
Spirit House
.
NEED
ADDITIO
NAL
Claire Fuller
(top) runs the
popular Stick
y Rice Cook
ing
School, with
classes by
talented chefs
including
Jordan Theo
doras (abov
e)
To see the latest news and reviews
about the school visit our News and Reviews Page.
hhtp://stickyricecookingschool.com.au/funstuff/
Written by
KYLIE FLEM
ING
Photographs
by
CATHY MUN
DY
SALES?
www.stickyric
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ool.com.au
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Classes forfooCorporate
team-build days can be conducted by working in delegated
es
ss
cla
Corporate Classes
groups, competition style or by collaborative team effort depending on your focus.
Private Events
Stic
Birthday celebrations, hens parties and friendship group get togethers
can all be a great reason to arrange your own private class.
Sticky
News
For more information visit our website’s Private Class
page
G
ift Vo
http://www.stickyricecookingschool.com.au/school/private.php
uchers
or phone 8339 1314
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rice
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Receive the next copy of our newsletter by email by joining
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kyrice Book on
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gscho at
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.au
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1314
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lunch
.
ludes
or din
tuitio
ner an
n, ing
Down
d win
redien
loa
e.
ts,
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est
tickyr
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or bro
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privat
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Lo
Sticky
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Priva
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fP
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ld
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or browse the menus online.
cooking journeys
for food lovers
sticky rice cooking school
96 Old Mount Barker Road, Stirling, SA 5152
P/F 08 8339 1314
E admin@stickyricecookingschool.com.au
www.stickyricecookingschool.com.au

Winter 10 News - Sticky Rice Cooking School

Transcription

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