Private Cooking Class Adelaide

Want exclusivity or a group booking for a time that suits you? Just email us for information on how to book a private session. admin@stickyricecookingschool.com.au

Our Lotus stem salad with prawns from today’s private cooking class, complete with our finest south Australian wines…#tasteofvietnam #privatecookingclasses #doowiedoole #deviationroadwines

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Red Cacao Chocolate Cafe Adelaide Hills

When I was a kid growing up in Scotland there was this tiny little shop in the village called ‘The Chocolate Box’ and my memory of that place is a clear today as it was when I was 5.
Nestled down a cute side street in Stirling is Red Cacao, a place where similar sweet memories are being made today and day after day.

This place is your journey to chocolate discovery and a journey that may never end once you have tasted their salted caramel!

Its a hip, boutique, artisan chocolate shop in the heart of the Adelaide Hills where you can discover the exquisite flavours of high quality chocolate, in particular single origin chocolates. Row upon row of unique and inspiring chocolate bars and truffles line the display counters and the sheer quantity of choice is staggering.

Its a buzzing cafe for coffee lovers, its a haven for cake and dessert lovers and its a Mecca for chocolate lovers. Belgian chocolate drinks are a specialty here served hot or iced, the Aztec Hot Chocolate being a tantalising blend of rich dark chocolate, heart-warming cinnamon and a tickle of chilli.

And chocolate is not reserved for afternoons here. No no no. There are indulgent chocolate breakfast waffles on the menu and every Friday night Red Cacao Dessert Bar comes alive serving up stunning and sensationally plated desserts by candle light.

The dessert menu is a highlight of owner Marcus’s passion, and was the inspiration for our dessert bar classes which he taught on a Tuesday night at Sticky Rice Cooking School

Red Cacao have rarely been out of the media limelight since opening in 2013 and have been awarded a string of accolades including Best Dessert Bar two years running and that’s because there is nothing even close to being as good as what these guys deliver.

Its an absolute must do on your itinerary when visiting the Adelaide Hills and is only 3 mins from Sticky Rice Villas if you are staying with us.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Local restaurants to Villas in the Adelaide Hills

The term “locavore” was first coined in 2005 by chef, author and local food activist, Jessica Prentice. The word is used to describe conscious foodies who choose to eat and shop foods that have been grown or farmed locally and haven’t endured long distance transportation to where the food is being sold or prepared, usually within 160km ( 100 miles) of its point of purchase.

By purchasing food that has been produced locally, you’re supporting your local community, helping local farmers and producers to thrive and stay in business.
When you purchase your fruit and vegetables from local growers or farmers markets, you are purchasing produce that is seasonal. Your cooking will be more diverse throughout the year and be more dependent on what produce comes into season.

Enter stage left… Locavore Adelaide Hills , our very own Locavore wine bar and restaurant that does not seem to find this 100 mile radius or conscientious ethos limiting in any way. With this sort of menu you certainly have my attention!

Thai style smoked duck salad with our homemade chilli/ginger dressing.

Fresh Port Lincoln sardines with a citrus and caper salad.

Oyster mushroom & Tofu Laksa w Bok-choy, coriander, fresh chilli.

Barossa free range Berkshire pork belly w Wilted Asian greens, soy & ginger glaze.

House made Lamb & goats curd Ravioli with fresh house made pasta.

Under new managements since 2006 with family duo Rosanne ( front of house) and husband Chef Connor now in the driving seat, you can join them for the best seats in Stirling when the Tour Down Under comes through town. Here’s a hint…book now or be disappointed.

Situated on the main street of Stirling, only 5 mins from Sticky Rice Cooking School,the place has a funky wine bar feel with expansive bifold windows opening the place up to the street and lush green plants hanging from the lofty ceilings. They can take care of your catering needs and also have an indoor mezzanine available for private functions and group bookings.

There is a lot of wine available within a 100 mile radius of Stirling let me tell you, so on the events calendar at Locovore you will find special wine matching dinner dates where they invite Adelaide Hills winemakers to inspire the menu. Think pulled duck with hand rolled gnocchi, a sous vide kangaroo fillet with a quandong and shiraz jus. Yes please.

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A Chef’s Christmas menu- all recipes below

Here we are sharing with you our suggestions for a super tasty Christmas  menu which should have you relaxing a little on the day but will have your guests asking where you learnt to cook!

We hope you tell them Sticky Rice Cooking School and we hope you enjoy.

 

Appertiser

Thai Squid Salad w Green Nahm Jim Dressing

Crispy Rice Balls
Starter

Lotus Stem Salad with Prawns and Vietnamese dressing
Mains

Caramel Pork Ribs with crispy shallots and Shredded ginger

Khmer Grilled Chicken

Spicy Avocado Salad
Dessert

Lime Syrup Coconut Cake

Salted Caramel Tart

 

THAI SQUID SALAD

 

300g Calamari, score and cut into a triangle shape

Heat a Grill pan until very hot and Grill the squid for about one minute.

Make the salad and toss through with dressing

1 Green tomato halved Slices
1 Red tomato random chop
½ Red onion fine slice
1 Lemongrass finely sliced white stem
Fine shredded green mango cheek
50g Bean sprout
1 long red chili long slices
Small handful roasted peanuts
Small handful fried shallots
6 2cm lengths of snake bean
10 Vietnamese mint leaf
10 Round mint leaf
6 Cassava crackers
Coriander to garnish

 Green Chili Nahm Jim dressing

 

2 garlic clove
1 long green chili
2 coriander root
1 pinch white pepper
1 small knob galangal
1 -2 tablespoon caster sugar
2 tablespoons fish sauce or to taste
1-2 Lime juice to taste

Method

Roughly chop garlic, green chili and galangal.

Pound the chili, garlic, coriander root and galangal in a large pestle. Add sugar and then add a splash of fish sauce and balance salty sweet with lime juice to make spicy sweet salty sour.

 

Grilled rice balls

cooked Japanese sushi rice
water
soy sauce
oil

Shaped hot rice into desired onigiri shapes.
Grill in a lightly oiled medium-low pan until all sides form a crispy crust. Brush all sides with soy sauce and re-fry all sides.

 

 Lotus Stem Salad with Prawns and Vietnamese dressing

 

 

18 green prawns
½ red onion, finely sliced
1/4 cup carrot, finely sliced
1 teaspoon sugar
1/2 lime
1 large red chilli-Julienned
1 tablespoon roasted peanut, coarsely crushed
1 tablespoon deep fried shallots
1/2cup Vietnamese mint leaves
½ cup sweet basil leaves
1 jar (net 200g) lotus stems, sliced

 Dressing

1 tablespoon lime juice
1tablespoon fish sauce
2 tablespoons sugar
1 small clove garlic, finely chopped

Garnish

Coriander leaves

Method

Soak lotus stems in water for 10 to 30 minutes and drain and squeeze out excess water.

In a bowl add carrot and onion sprinkled with sugar and squeeze a lime over.  Let sit for ten minutes and drain out the excess liquid.

To make the dressing, cook fish sauce and sugar together in a small sauce pan.  Turn off the heat and add the rest of ingredients into a sauce pan and mix.

Heat a hot pan or BBQ hot plate very hot.  Add some oil and the prawns.  Cook the prawns until golden brown and cooked inside.  Remove the prawns from the plate and place in a bowl.  Add the rest of ingredients into the bowl and mix with the dressing.

Place on a serving platter and Garnish with coriander leaves.

Serve with Vietnamese prawn crackers.

 Spicy Avocado Salad

1 avocado, peeled & diced
1 tomato, peeled, de seeded & diced
1 green shallot, sliced finely
1 golden shallots, sliced
1 lebanese cucumber, deseeded & diced
1 red chilli, deseeded & sliced
2 tablespoons coriander leaf & stem , chopped
2 tablespoons sweet chilli sauce
2 tablespoons lime juice

Mix avocado, tomato, shallots, chilli & cucumber in a bowl. Add sweet chilli lime juice & garnish with coriander.

Khmer Grilled Chicken

4 Poussin

Marinade

1 table spoon galangal peeled and chopped
2 stalks lemongrass finely sliced
2 coriander roots chopped finely
1 table spoon fresh peeled and turmeric
4 cloves of garlic

2 shallot peeled and chopped
3/4 teaspoon white pepper ground
1/2 teaspoon chilli flakes
1/2 teaspoon star anise powder (or 5 spice powder)
2 tablespoon palm sugar
2 tablespoons fish sauce
2 tablespoon Thai soy sauce

Garnish

Coriander
Mint
Thai Basil
spring onion

Serve on the side to dip

Juice of two limes mixed with 1 teaspoon of freshly ground white pepper

Method
  • First spatchcock the chicken by inserting a knife into the vent along one side of the spine and with firm pressure slice through the fine bone, repeat for the other side of the spine, remove the spine and open and flatten the bird.
  • Turn the bird over skin side down on the cutting board tuck the wing tips behind the centre wing bone and make an incision at the wing joint where it connects to the breast on each side and an incision at the knee joint of each leg, make a shallow cut in the cartilage at the breast
  • Turn the bird over and flatten with pressure to the sternum
  • In a mortar and pestle pound the marinade ingredients in the order given pounding each ingredient to smooth before adding the next, stir in the fish sauce
  • Rub marinade into the poussin and marinate over night
  • Pre heat a grill and place the spatchcock bone side down and leave to cook for approx 20 minutes
  • Be vigilant about fat dripping and burning, move the bird if this occurs
  • turn the bird over and grill for approx 10 minutes
  • If you have difficulty cooking the bird completely on the grill without burning the skin, finish them in 180°C oven
  • Serve with fresh limes
Caramel Pork Ribs with crispy shallots and Shredded ginger

500g meaty pork ribs
1 tablespoon sliced ginger’
2 stalks lemon grass tops
2 coriander roots
4 cloves of garlic

  • Place ribs in a large pot and cover with water, bring to a boil and skim
  • Add ginger, coriander roots and garlic and simmer for 45 min
  • Remove ribs from broth and allow to cool to room temperature
Caramel Sauce

150g palm sugar chopped
1 stalk of lemon grass finely sliced across the grain
4 cloves of garlic coarse chopped
2 red chillis sliced
4 coriander roots finely chopped
2 shallots sliced
1 teaspoon Chinese 5 spice
1/2 cup fish sauce
1 cup water
50ml light soy sauce
1/2 cup crispy shallots
2 tablespoons shredded pickled young ginger
1/2 cup Holy basil leaves
2 Red chillis deseeded and julienned
1 tablespoon roasted sesame seeds

  • Heat a wok and caramelise sugar
  • Add ribs, lemongrass, sliced chilli, coriander roots, garlic, shallots, 5 spice, fish sauce, soy sauce and water
  • Stir to combine and simmer stirring until thick and the ribs are coated in the sticky caramel sauce
  • You will need to watch carefully and stir regularly to stop the caramel sauce burning, especially at the edges
  • Serve topped with the crispy shallots, ginger, basil leaves and chilli and sesame seeds

 

 Salted Caramel Tart

Serves 2

285g Castor Sugar
100g Hot water
135g Cream
70g unsalted Butter
8g Fine salt
Ganache
60g Cream
40g Chocolate (force Noir)

Method

Bring sugar and water to the boil in large pot, shaking pot as it comes to boil.

Once boiling leave to cook till golden caramel.

Boil cream.
Add butter to caramel
Add salt
Add cream
Be careful of splattering.
Stir in well – portion using metal dispenser and cool.

When bases are set completely add ganache topping

Ganache

Boil cream in small pan
Add chocolate and stir till smooth.
Add on top of base, decorate with chocolate puffs.

Sweet Pastry

Serves 3

290g Plain Flour
45g Castor Sugar
175g Unsalted butter
2 Egg yolks
2 tbls Chilled water

Method

Mix sugar with flour and rub butter in till it resembles bread crumbs.

Add egg yolks and water, mix until the dough comes together.

Turn the dough out onto a lightly floured surface and knead gently until smooth.

Rest in the fridge for 30 mins

 LIME SYRUP COCONUT CAKE

 

125 g butter
1 cup sugar
4 eggs
2 cups desiccated coconut
1 cup self raising flour

Lime syrup

1 cup sugar
1 cup water
Zest of 1 lime
1 tblspn lime juice

Cream together the butter and sugar. Beat in the eggs one at a time then fold in the coconut and flour.

Pour into a lined spring form tin and bake in a slow oven for approximately (165C) 1 ½ hours.

Bring the syrup ingredients to the boil and pour over the hot cake still in the tin. Serve with whipped cream.

Bird in Hand Winery Woodside

Their wines are drunk around the globe at fashion shows and celebrity studded events in New York, London and Paris but Bird In Hand Winery is very much looking after its locals here in South Australia by opening their welcoming cellar door and Gallery Restaurant every single day of the year except Christmas day.

Bird in Hand is a family-owned winery cultivating cool-climate wine using sustainable practices capturing the spirit of South Australia’s Adelaide Hills, and we love that!

Bottled here and beloved the world over, they produce a varied portfolio of fine wines, each one deliberately designed to celebrate life’s pleasures. And a pleasure it is to head over to this Woodside Winery, 15 mins from Sticky Rice Villas and bask in all that they have to offer.

They’ve collaborated with some of their favourite fashion designers, created a line of luxury accessories, home goods and tabletop treasures. They run a farm-to-table restaurant called the Gallery Restaurant and host some of Australia’s best loved musicians for outdoor concerts at their farm.

Just in the past year they have hosted live music events in their stunning gardens with Liam Gallagher. Missy Higgins, Neil Finn, Kate Miller-Heidke ,John Butler Trio, Pete Murray. Tim Finn and Julia Stone. They have perfected the combination of wine , food, art, fashion and pleasure and we are proud to have them right here, smack bang, in the middle of the Adelaide Hills.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Lot 100 Adelaide Hills has the lot

On an 84 hectare property nestled just north of Nairne, in the Adelaide Hills, Lot 100 – Adelaide Hills has just celebrated its 1st birthday and has seen over 100,000 visitors through the doors in 12 months.
Hat’s off to these guys who have collaborated with a small conglomerate of Adelaide Hills producers and brought us a unique and sustainable cellar door experience.
It’s a cellar door and restaurant, but also so much more. It’s a working craft brewery and small batch distillery. It’s a food and beverage destination, it’s a benchmark project for sustainability and renewable energy.
Behind the production shed sits the water treatment facility. This state of the art reverse osmosis system allows them to purify the water and achieve a closed loop with every drop.
Once the water has been used in the distillery, the wastewater is fed back into system, treated, and spread to the soil throughout the property and used to water crops, which then feeds the cows, creating a closed loop on site.
Now that’s what I call responsible and clever.

For the visitor, the venue is set across the sprawling Lot.100 property. It’s a family friendly place with music vibes, event space, restaurant and cellar door.
Think wood fired pizzas and picnic hampers and long lazy days hanging out on the lawns. It’s only a 20 min drive from Sticky Rice Cooking School so definitely include it on your ‘to do’ list before or after a class or if you are staying with us in the Villas.

Maybe bring some friends along to their Crush event on 25th Jan 2020. They’ve got a family friendly day party planned. With music playing across 2 stages with live music on the courtyard and DJ’s in the cellar door + restaurant.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Mount Lofty Botanic Garden News

More great news for the Adelaide Hills.

Exciting plans are a foot for Mount Lofty Botanic Garden!

Sticky Rice Villas is 5 mins from this beautiful place and its getting an upgrade.

A visitor centre with a cafe, additional car parking and a new horticultural & conservation hub are just some of the proposals in the updated Masterplan.
Find out more and share your feedback via the Yoursay South Australia website, or at an Open Day at Mount Lofty Botanic Garden on Saturdays 14 December and 11 January from 10am-3pm.
http://bit.ly/MLBGmasterplan

Udder Delights delights Sticky Rice Villa Guests

So who hasn’t noticed the life sized yellow cow in Hahndorf’s main street?

Well this is the kind of statement which I love. After all, we have a huge 3 meter stone Buddha sitting out the front of our cooking school entrance so it’s kind of comforting to know Udder Delights our fellow Hills neighbours are doing things big and bold too.

Nothing was bolder in fact, than the development and release of Australia’s first unpasteurised blue cheese, handcrafted by their head cheese maker Saul Sullivan. This was a journey and half to bring this to market and a true project of passion and persistence. Which is what Udder Delights is all about. A Passion for making, sharing and eating cheese. From Blue Cheese to Brie, Chevre to Camembert, their handmade artisan products are lovingly created at a cheese factory in Lobethal, in the beautiful Adelaide Hills. Working with South Australian dairies, from the Hills to the Fleurieu Peninsula, they employ locals and value their relationships with local producers.

So you may be used to seeing Udder Delights Cheese in all the shops but did you know that Udder Delight’s chief executive Sheree Sullivan offers cheese making classes? I love Sheree’s contagious energy, her passion and ability to explain all things ‘cheese’ very, very well and her Saturday morning classes will have you taking home your very own handmade cheeses.

But what else can I tell you that you may not know? Well if you’re looking for a fun afternoon out, they offer a deluxe high-tea option which, of course, includes some of their delicious cheeses (like goat curd and Brie), sparkling wine and yummy desserts.
And then there is the cheese wedding cakes which they can create just for you. Yes, layers upon layers of fabulous cheese to share with your guests. Wedding cake is soo overrated usually but this is something truly unique which will actually get eaten!

But I think we’ve kept the best until last and if I say Cheese Fondue I think we have already hit the fun button! It’s all about conviviality, where groups can snuggle up in their cosy underground cellar and savour the deliciousness of yummy morsels – including local kabana, baby gherkins, mini balsamic pickled onions, Hills pears and lots of hot, freshly baked baguettes – dipped into a mouth-watering, molten cheese lava. YUM!

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird in Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Adult Cooking Classes Adelaide

We have been lucky enough to win awards for what we do, but at the heart of it we just love what we do.

OUR GIFT VOUCHERS ARE THE BEST GIFT OF ALL THIS CHRISTMAS WITH SO MUCH PLANNED FOR THE 2020 CLASSES AND FABULOUS ACCOMMODATION PACKAGES AVAILABLE

Our adult cooking classes cater for all skill levels and we have classes that will have you cooking food from all around the world and rubbing shoulders with the best chefs in the industry.
This week we are cooking with renowned chef Duncan Welgemoed from Africola restaurant and drinking Hentley Farm wines.

You can chose a class that focuses on Thai, Vietnamese, Spanish, Moroccan, Indian, Vegan, Vegetarian etc or do a class which has dishes from across multiple cuisines like our Seafood Class and Middle Eastern Mezze. For the die hard Asian food lovers there are over 30 menus to chose from including Yum Cha classes and noodle based classes and with all classes your lunch or dinner is included along with beautiful and plentiful SA wines.

Package it up with a stay in our award winning Villas or not..its up to you.

Our classes run to a schedule every weekend which is available to view and book on our website. It’s best to get in quick as classes do fill but our gift vouchers are the best plan if you are not sure of dates yet. Instant Vouchers can be purchased online and for any amount. Cook and Stay Packages are $640 all inclusive per couple.

https://www.stickyricecookingschool.com.au/school…

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Best Breakfast Spots Adelaide hills

When a menu speaks to me…it’s like coming home. And with a name like Sticky Rice Cooking School it’s not hard to work out what food language we speak. So when I first set eyes on the menu at FRED Eatery I felt a massive hallelujah moment!

HAPPINESS IN A BOWL!
Barbecued pork belly, kimchi, chilli caramel, omelette with peanut & mint salad.

INDIAN EGGS
Lightly spiced scrambled free range eggs with roti, roasted cumin and snow pea tendril salad.

HOT & SOUR NOODLE BROTH
Poached chicken and a spinach, coriander salad.

STICKY BLACK CHICKEN
Yellow Thai curry dressing, coconut & lime leaf rice, Asian greens, pickled carrot & peanut salad.

CRISPY MASTERSTOCK PORK BELLY BURGER
Lightly pickled slaw, fried shallots, spiced coriander, Sriracha & lime aioli and a brioche bun.

need I say more?….well yes.. I will.

I recently went for a run with a friend, stopped for a cup of tea at FRED’S, got tempted by a delicious Persian tart with almonds and pistachios and had to run the long way home!

FRED Eatery is located in Aldgate Village in the Adelaide Hills so that’s about 22 mins from the CBD. Their approach is to provide fresh, vibrant comfort food, utilising locally sourced produce, in a welcoming contemporary setting. And it’s not just Asian fare people : It’s just me that skips over anything that is not.

FRED Eatery has basically been kicking goals since first opening over 4 years ago, getting 5 star reviews, keeping its menu interesting, its customers hooked and featuring heavily in Top Foodie Lists in South Australia. And that, my friends, is because it rocks!

Believe it or not there is no FRED behind the counter so I am tempted to ask who is FRED?
Is he a Chef, an Artist, an Interior Stylist or a Coffee Guru? Maybe he is all these things, because all of these qualities are reflected superbly in this eclectic café which simple states it serves all day breakfasts, casual lunches, sweet treats and our own house blend coffee! That’s a bit understated in my opinion.

In addition to daytime, you should know that they also do fantastic Friday dinners with even more surprises on the special boards and can cater for up to 100 guests either at your place or theirs.
They also regularly host Art Exhibitions and have a changing display of inspiring artefacts adorning the walls and mezzanine lounge, library space and private dining areas.

So yes, they do give me ‘Happiness in a Bowl’ but more than that the place and its people are as warm and welcoming as you could ever want from a home from home.

So you should go there and spend time with Fred… whoever he is.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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