12 Days of Christmas Giveaways
Our last competition gave the winner a 2 night luxury stay in our Balinese Villa and now we have even more… We have just announced our social media Christmas Competition and are so excited to have collaborated with other iconic Adelaide Hills operators so that we can give away a fabulous Hills experience every day for 12 days. All the details are on our facebook page/event and you can enter as many times as you like over the 12 days. We are kicking things off on 9th December with a very special giveaway.. We have Udder Delights, Hahndorf Hill Winery, Fred Eatery, Stanley Bridge Tavern, Lot 100, Cocos Hair and Day Spa, The Lane Vineyard, Bird In Hand Winery and of course Sticky Rice Cooking School all ready to go. To get involved head over to to our face book page. Facebook page and Competition details Indian Banquet Cooking ClassWe 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. You can join him for a 1 off class on Saturday 8th February 10am-2pm including lunch.
Indian Banquet Class Menu and Tickets next time ..we are creating a perfect Christmas recipe list for you and will share all the recipes in our next newsletter 16th December. Until then..good luck in the competition everyone and Happy Christmas from the Adelaide Hills xx |
Competition Time
Need a pre Christmas break? We would love you to come and stay with us in the luxury of our Balinese Villa for 2 nights and enjoy some of the wonderful activities that the Adelaide Hills has to offer.
Did you know that not only do we have 50 cellar doors in the region, we have day spas, bike hire and walking trails, markets, orchards, pick your own cherry and strawberry farms, gourmet food producers and inspiring cooking classes. We have stunning scenery, wildlife parks, a zoo, Mount Lofty Botanical gardens, wetlands, Belair National Park, tennis courts, yoga studios, golf courses, art galleries, museums, guided walking and bike tours, chocolate makers, cheese makers, zip lining and abseiling and even our own fringe festival!
The Sticky Rice Villas are smack bang in the middle of all this, so if you deserve a break, then come and stay with us and start to explore. Our mid week multiple night stay is worth $320 per night and we are giving away a 2 night stay for 2 people. All you have to do is tag a business in the Adelaide Hills that you would like to visit as part of your mini break and share this post. Remember to tag the actual facebook business name so they know you love them.
Winner will be drawn at random and announced on 30th November 2019. Stay dates 9th and 10th December 2019.
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Newsletter Nov 21st- Competition Time
| | Dear Food Lovers,
In this news update we are giving you all a chance to win a luxury escape in the Adelaide Hills and a 2 night stay in our Bali Villa. PLUS We have just announced a brand new Indian Class which will take you on an exotic culinary journey with Chef Brian Smith who is back in the kitchen for a one off class on February 8th. PLUS Final tickets are on sale for the Soi38 Master Class – Last month Chef Terry Intrarakhamhaeng just won Winner of Best Thai Restaurant at the National Savour Awards for Excellence 2019 and we are giving you the chance to do a hands on cooking class with this guy! 1 class only Sunday 9th Feb.
PLUS We have some availability still to run a private class for you leading up to Christmas if you are still thinking of a corporate or family event. We can do this as a demonstration or hands on class or even just cater for you in our private dining room which seats 30. email any enquiries or give us a call 8339 1314 admin@stickyricecookingschool.com.au THANK YOU PEEL STREET Despite the 40 degree heat our degustation Dinner with Peel Street Chef Jordan Theodoros was such a great night and we thank everyone for coming. For these events we transform our dining room into an intimate restaurant setting for 30 people and each dish then becomes a cooking demonstration class while you sit back and watch and sip your matching wines. We invited Ben Warren from Som wine merchants to educate us on the best wines to match the food and Jordan’s food once again spoke volumes about his talent. Our next dinner event is in 3 weeks with Africola Chef Duncan Welgemoed and Hentley Farm wines and we can’t wait to do it all again! Here are some pics of last night.
We have a 2 night break just waiting for you in our Bali Villa and it could be yours for free. Spend the day exploring part of the scenic Heysen trail or hike Mount George both of which are on our doorstop, then come home to the villa and have a long soak in our Balinese tub. Visit a few of the 50 cellar doors in the region and bring home some cheese and wine to enjoy under the stars in your very own ambient lit Bali Hut. Take a 15 min drive to the historic township of Hahndorf where you can enjoy a relaxing afternoon strolling through the main streets and then picking your own strawberries at Beerenberg Farm. Plan a picnic high tea for the afternoon at the Mount Lofty Botanic gardens 5 mins from the Bali Villa. Pick up a few gourmet foods along the way and come home to enjoy your top of the range kitchen. Take a short walk to Stirling and have a coffee and chocolate treat at Red Cacao Chocolatier. Bring some home to enjoy while lounging in front of the TV on the enormous Balinese day bed. Plan lunch with friends at the Mount Lofty Ranges Vineyard or the The Lane Vineyard for stunning vistas and award winning cuisine. Invite your friends back to the Villa for teas, coffee and chat. Book a private master class for two with us at the cooking school and enjoy having expert tuition from a professional chef all to yourselves. We offer a 3 course lunch class and you chose the menu! Enjoy the matching wines without the need to drive home! Pamper yourself at Cocos Hair and Day Spa in Stirling or book a private couples massage in the Villa. We can also organise Champagne and chocs or a gourmet platter to accompany this! Head out for breakfast at FRED Eatery in neighboring Aldgate and on the way back pop into Aptos Cruz Galleries and gIft shop. Hire some bikes for the afternoon and head out to Woodside and meander the easy Amy Gillet Bikeway which takes you through stunning counrtyside scenery. For the braver adventurer go downhill mountain biking through the Mount Lofty ranges with Will Ride tours! Or for even more ideas, golfing, wildlife, zoos, markets and more head over to our Adventure in the Hills page of our website.     
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Christmas Shopping starts now. I’m shocked to say that the Christmas shopping period has already begun so just a reminder that we now have instant vouchers on line. Our new website will email you the voucher in an instant and you can personalise it online. SNAIL MAIL still exists. For those who prefer to wrap their gifts then we can still post you our Voucher gift Cards. Just choose this option when purchasing. |
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Sticky Rice Cooking School – Electrolux Back to Basic Cooking Masterclass
Electrolux Australia and the Sticky Rice Cooking School at Stirling, in the Adelaide Hills, hosted an exclusive ‘Back to Basics’ Masterclass on Wednesday. It was an incredibly enjoyable day, and interactive cooking class which showcased state of the art Electrolux appliances – like the multifunction steam oven – with some of the best chefs in Australia. Electrolux Ambassadors, Massimo Mele from Sydney’s famous Salt Meets Cheese joined us, as did Stewart Wesson, esteemed Adelaide chef behind Whistle & Flute, and the newly established Port Admiral Hotel. Sharing their insights, and nifty cooking tips, they helped us utilise the Electrolux cookware for a fabulous feast with recipes designed specifically for these appliances.
We started with a dip platter of freshly made deep fried focaccia bread, accompanied by an insanely delicious smashed zucchini dip. This starter, beyond a question of a doubt, will make any dinner party you host an absolute smash hit. Separated into teams of four, we all took turn concocting some fragrant and delicious meals with local produce. The Masterclass featured Thai style Crispy Eggplant, my personal favourite of the day, Mamma Mia’s Pickled Carrots, Steam John Dory with pippies, chorizo, olives and parsley, and of course followed by a dessert of Ernie’s Chocolate Soufflé Cake which was served with peppered strawberries and homemade honeycomb. The class was both informative and fun, enough so that we will be wanting to recreate the recipes at home.
The Sticky Rice Cooking School, which traditionally focuses on Asian cuisines, was the perfect venue for the Masterclass. The serene ambience makes you feel like you’ve been transported to a five-star Balinese resort, but with the benefit of exquisite South Australian produce – so there’s no chance of catching Bali Belly here. The cooking school is open daily, and has released its cooking school class schedule through to 2018. Gift a loved one with a memorable Sticky Rice cooking class this Christmas, it’s sure to go down a treat!
Words by Erin Gear
WHERE: 96 Old Mount Barker Rd, Stirling
Getting Back to Basics with Electrolux at Sticky Rice Cooking School
Sticky Rice Cooking School – 96 Old Mount Barker Road, Stirling SA 5152
Situated in the charming Stirling in the Adelaide Hills, Sticky Rice Cooking School is an award-winning venue specialising in Asian inspired cooking classes such as Thai, Vietnamese and Japanese, and even dabbling in Spanish and Moroccan.
Described by owner Claire Fuller as ‘delivering a wealth of knowledge and fun along the way’, the classes offered at Sticky Rice Cooking School are truly unique and full of character – something that is oddly hard to find at all cooking schools. The whole experience at Sticky Rice Cooking School is educational and inspiring, and it is obvious that real thought, passion and knowledge has been put into crafting each and every moment.
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| Mamma Maria’s pickled carrots (left) and Thai style crispy eggplant (right) Photo: Josh Geelen |
Each four-hour class concludes with a full banquet style meal in the dedicated dining area of all the dishes students have cooked throughout the class. The dishes are also thoughtfully matched with local Adelaide Hills wines for students to enjoy. Another one of the reasons that Sticky Rice Cooking School is such a thorough and quality experience is due to the use of superior cookware appliances in their classes. The Sticky Rice kitchens are fully fit out with Electrolux appliances, who are global leaders in cooking appliances not only for home, but for professional use too.
On The Chopping Board (OTCB) was recently invited to Sticky Rice Cooking School for the ultimate Back to Basics Cooking Masterclass with Electrolux Ambassadors Massimo Mele from Salt Meats Cheese and Stewart Wesson from Whistle & Flute. All food and drinks were provided on behalf of Sticky Rice Cooking School and Electrolux.
The Back to Basics Cooking Masterclass with Massimo and Stewart consisted of many tips and tricks, specifically focusing on six flavour packed recipes perfect for entertaining this Summer. Our group of keen cooks was divided into smaller groups, each focusing on one or two recipes in order to prepare everything for a sit down lunch.
Amongst the mix were recipes created especially for Electrolux by Massimo and Stewart, including Mamma Maria’s pickled carrots, Thai style crispy eggplant, steamed John Dory with pippies, chorizo, olives and parsley and a chocolate soufflé cake with chocolate coated honeycomb.
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| Chilli paste we made for the Thai style crispy eggplant salad Photo: Josh Geelen |
The group that I (Taylor) was in were in charge of preparing the Thai style crispy eggplant served with bean sprouts, sesame seeds and copious amounts of fresh coriander. After being lightly coated in a corn and rice flour batter, we deep fried the strips of eggplant until golden in colour and perfectly crunchy. Just before serving, we tossed the eggplant in a home made chilli paste that burst with flavours of garlic, lime and ginger which added a real kick to the dish.
Alongside the eggplant dish we enjoyed Massimo’s recipe for Mamma Maria’s pickled carrots – a refreshing accompaniment to the spicy salad. I found the carrot pickle to be a particularly interesting dish, as the carrots were perfectly steamed before being marinated in a pickling liquid of white vinegar, garlic, oregano and olive oil. To serve, the pickled carrots were topped with tangy goats curd and chopped fresh parsley. This dish was a perfect example of a back to basics recipe that was packed full of flavour, colour and texture, and could easily be achieved with ingredients commonly found in the kitchen at home.
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| John Dory being barbecued Photo: Josh Geelen |
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| Steamed John Dory with pippes, chorizo, olives and parsley (right) Photo: Josh Geelen |
The main dish of the day was steamed John Dory with pippies, chorizo, olives and parsley, which was a real crowd pleaser around the table. The flavour combination of this dish was impossible to fault – smokey chorizo, salty green olives and fresh herbaceous parsley all encompassed in a rich, buttery sauce.
The John Dory was cooked in two stages. Firstly, the whole fish was quickly barbecued to introduce a charred flavour (pictured above), before being steamed with all other components of the dish in an Electrolux steam oven. There are many benefits of using a steam oven, as the function enables the original moisture to be retained in food while cooking and helps things to cook more evenly. This is also particularly useful when cooking seafood like whole John Dory, as whole fish can easily dry out or overcook in a conventional oven. The John Dory we enjoyed at lunch was exceptionally well cooked, and had a fresh, clean flavour. I will definitely be trying to re-create this dish at home!
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| Ernie chocolate soufflé cake with chocolate coated honeycomb Photo: Josh Geelen |
We finished our lunch on a sweet note with another recipe using the Electrolux steam oven – Stewart’s Ernie chocolate soufflé cake with chocolate coated honeycomb. The extra moisture in the steam oven creates the perfect environment for a soufflé cake to bake – resulting in a moist but light cake that was rich in chocolate flavour. Everyone needs a go-to chocolate cake recipe that is simple and fail-proof, but impressive for any occasion at the same time – and this chocolate soufflé cake definitely ticks those boxes!
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| The Sticky Rice Cooking School dining room Photo: Josh Geelen |
After a fun few hours of cooking Massimo and Stewart’s back to basics recipes that highlighted some of the great benefits of the Electrolux appliances, it was fantastic to sit down and enjoy all of the dishes we created as a group. The large, light filled dining room is definitely one of the aspects that sets Sticky Rice Cooking School apart from other schools in Adelaide. Sticky Rice Cooking School still have some classes available before the end of the year, but are always adding to their exciting schedule – make sure you check out their website to see what’s new! To discover more fantastic recipes from Electrolux Ambassadors, check out their directory here.
Sticky Rice Cooking School
Sticky Rice Cooking School
Sticky Rice Cooking School
96 Old Mount Barker Rd. Stirling SA 5152
08 8339 1314
www.stickyricecookingschool.com.au
Classes 7 days
Sticky Rice Cooking School is an award-winning school offering hands on cooking experience of cuisines from all around the world lead by some of Australia’s finest chefs. The cultural experience delivers a wealth of knowledge and fun along the way.
The kitchen is custom designed with the latest cooking facilities while the school itself is furnished with unique furniture in honour of the different countries and cultures of which the dishes originated from.
Electrolux ambassadors Massimo Mele of Sydney’s Salt Meats Cheese and Adelaide’s own Stewart Wesson of The Flinders Street Project, Whistle and Flute and the soon to be revamped Port Admiral Hotel, hosted the cooking class with some handpicked back to basics recipes, providing hints and tips to take home.
Steamed john dory with pippies, chorizo, olives and parsley.
After an afternoon of learning and cooking, the class attendees dined on the delicious food and enjoyed some of South Australia’s finest wine where Miss L was able to have exclusive interview access with renowned Adelaide chef Stewart Wesson where he looked at the South Australian food scene and how it was evolving.
Where do you see the South Australian food scene and how has it evolved?
The South Australian food scene is flourishing. Adelaide, as a city is so accessible and it makes it easy for people to want to have a go at opening new food venues.
What sets South Australia apart from Melbourne which is known as the food capital of Australia and Sydney which is fast catching up?
It is the quality of ingredients and the proximity of those ingredients. It is only a twenty minute drive to the hills where you can get amazing produce and wines. Further to this, you have the Barossa and an hour in the opposite direction you are by the beach in the McLaren Vale.
What does South Australia have that other states don’t?
South Australia has the food community down better than other states. We have such great producers, winemakers and chefs who are all willing to go above and beyond to help each other out. This makes for a really nice tight knit community which he really loves.
What do you foresee as the next big food trend?
Stewart isn’t really keen on food trends as they come and go too easy. He believes in good quality food and alcohol. Do that right, and the people will come.
What advice would you give to someone who is aspiring to start their own food venture?
The key for Stewart was partnering with the right people, for him each partnership is so important, everyone should have their role.
What is it about your new venture at the Port Admiral Hotel that will set it apart from other pubs?
The quality of food is what will set The Port Admiral Hotel apart from other great pubs. He says there are some great pubs around, however, their key advantage is being close to the water so all their seafood will be freshly caught. There will be no frozen fish and no imported produce.
Ernie chocolate souffle cake with marscarpone, macerated strawberries and honeycomb.
Upon finishing the day, Stewart was happy to share his Ernie chocolate souffle cake recipe, one of his favourite desserts with My Name is Miss L readers here.
Sticky Rice Cooking School holds classes all year round with several cuisines to choose from. They also offer overnight accommodation with 3 different villas and various activities in the area, including 50 cellar doors in the Adelaide Hills wine region.
Miss L
Sticky Rice Cooking School – Electrolux “Back to Basics” Masterclass
Set in leafy surrounds on the fringe of Stirling in the picturesque Adelaide Hills, Sticky Rice Cooking School has long been running hands-on cooking classes teaching their visitors how to create restaurant quality dishes. Thanks to the generosity of Electrolux, we were able to experience some of this as we got to take part in a ‘back to basics’ masterclass with Electrolux Ambassador’s Massimo Mele (Catering by Massimo, Salt Meats Cheese) and Stewart Wesson (Flinders Street Project, Whistle & Flute, Port Admiral Hotel).
Zucchini dip with freshly made focacciaNow I don’t know about you, but taking control of a bunch of people of unknown and varying skill levels, who have never spent time in a kitchen together – let alone an entirely foreign kitchen – may seem like a recipe for disaster. Personally I feel pretty handy in this realm, but even so, the idea of preparing food for so many people, under the watchful gaze of two of Australia’s most accomplished chefs, this certainly ups the stakes a bit. However we were in very sure hands so my fears were completely unfounded. Even better than this – the end results were truly outstanding.
Perusing what was to come….After the initial greetings and introductions to the chefs, with some delicious nibbles and a glass of wine to break the ice (and calm any nerves), we headed into the kitchen where we were broken into teams to begin the prep. I found myself on ‘team carrot’, tasked with putting together ‘Mumma Maria’s Pickled Carrots’. A seemingly simple recipe that sits in the pantry of Massimo’s family home at all times, we hoped to do this justice. Looking at those down the prep table dealing with whole John Dory, or working on the ingredients for the crispy thai eggplant, we definitely felt like we had the easier of the tasks.
This didn’t remain the case though, as we got through our prep and then stepped into assisting in other areas. It just flowed – there was no real standing around and watching, as there were always different things to be assisting with. The staff at Sticky Rice helped keep the kitchen in a good state of order and tidiness, while Massimo and Stewart were guiding us around the tasks like a well-trained border collie herding their flock of sheep. Ok, so that may seem a little out-of-place, but I was at a country show on the weekend, so you will have to forgive me.
Getting back to basics with cooking definitely did not mean sacrificing flavour or quality. There were still big and bold flavours on show here – just the techniques being employed were not going to be daunting for anyone that can tell the pointy end of a knife from the bit you should be holding. Stewart and Massimo are patient and skilled tutors, and fantastic ambassadors for Electrolux to have in their ranks. The recipes they brought with them to the table were approachable and easily repeatable in a home setting – although I have to say I would love to be investing in a new Electrolux steam oven. A bit big to just sneak out with me….and I think they might notice it missing….
What this all highlighted was something that I try and adopt myself – take some quality ingredients, treat them with respect, and the results can be spectacular. Even something as simple as pickled carrots, which with all due respect is never going to be a headline act, is absolutely delicious. Paired with the right foods, and this simple accompaniment lifts a dinner to even greater heights. The crispy Thai eggplant, full of flavours that we are well familiar with in our own home cooking, was absolutely brilliant and will be adopted into our repertoire immediately. Preparing and cooking whole fish, an idea I have always kept my distance from, suddenly becomes something I will be absolutely doing at home (although with a vegetarian wife, maybe not that often). Fresh honeycomb I have thought about making before but never got to doing, however this box has already been ticked.
Testing the fishEven beyond this though, what I enjoyed most about the afternoon, was immersing in the universal truth that dining really does bring people together. We all got involved in different aspects of the dishes, stepping in and helping out where required. Sure, these were not our recipes, but this was our food that we created. Over a couple of glasses of wine, looking up and down the tables, there was a palpable sense of pride at the dishes that we had prepared. This was great food we had helped make, and now we were enjoying the fruits of our collective labour. Strangers a few short hours before, we were now connected by the simple and daily act of constructing and consuming a meal.
Mammas pickled carrots (left) and the crispy thai eggplant (right)Leaving a little while later, it was definitely a bittersweet thing. It was a fantastic experience we had all taken part in, and we felt very lucky to have been part of it. However there was also disappointment it was over. We had walked into the relative unknown with some trepidation, yet come out with smiling faces, fully belly’s and a reinvigorated sense of culinary adventure. And this, valued readers, is the real gift that we received from Sticky Rice, Electrolux, Stewart, Massimo – and each other.
John Dory with chorizo, olives, wine and herbsSticky Rice Cooking School and Villas is located at 96 Old Mount Barker Road, Stirling. You can read all about their upcoming classes, and details on their accommodation, on their website.
Electrolux have a large range of home appliances, which you can see the details of here.
The all important dessert – chocolate soufflé cake with fresh honeycomb, mascarpone and macerated strawberries.10 Luxury Accomodation Escapes SA
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10 South Australia luxury escapes and boutique experiences
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Kingsford Homestead, Gawler
A remarkable Georgian-style manor built in 1856 by one of South Australia’s early settlers.
It was built in stone thought to have travelled with the pioneer from Edinburgh and is today one of South Australia’s most remarkable stays.
Full of original features, such as the Gothic-style cedar staircase and with a history linked to some of South Australia’s most prominent families, for seven years the Gawler beauty on the edge of the Barossa was exclusively used as Drover’s Run, the central location for the hugely successful TV series, McLeod’s Daughters.
In 2009, it was purchased by the Ahrens family, who carefully restored it to a multi-award-winning five star retreat, now renowned for sumptuous dinners created from the best local produce by The Kingsford Kitchen, vivid sunsets accompanied by drinks and canapés, and elegant country hospitality.
Hosting no more than 14 guests across seven tastefully decorated and unique suites, it’s a sublime spot from which to explore the glorious Barossa wine country.MORE INFORMATION
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The Louise, Barossa
It’s no mean feat to be a destination unto yourself when situated in the stunning Barossa. But that’s exactly what The Louise has achieved. Partnered with onsite restaurant, the acclaimed Appellation, The Louise is a stay of extraordinary luxury, culinary excellence and more.The experience starts on arrival with the first sight of the impressive architectural exterior and continues with the attentive, friendly welcome and calm interiors.
Suites are generous, relaxed and luxurious, and the hotel affords private vineyard views. And then there’s a host of activities for guests, including The Ultimate Legend of Seppeltsfield Tour which includes privileged access and tastings and Breakfast with the Kangaroos, a dawn picnic in a nearby conservation park. There are cooking classes, exclusive tastings and market tours.
The Louise will also organise balloon flights, in-suite massages, romantic touches such as champagne and flowers, helicopter or limousine transfers and endless permutations of regional tours, tastings and opportunities to meet local winemakers.
MORE INFORMATION
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Ikara Safari Camp, Wilpena Pound
The highest point in the ancient Flinders Ranges, and arguably its most spectacular, the natural amphitheatre of Wilpena Pound is a majestic, evocative location that’s unique in the Australian outback. To stay a while is to appreciate its magnificent presence and Ikara Safari Camp is the box seat. While much of the region’s accommodation is on the rim of the national park, Ikara Safari Camp lies within it.This award-winning operation is glamping the way it should be: 15 high quality spacious and powered safari tents are fronted by their own private verandahs, an inviting spot to enjoy a South Australian wine while watching the afternoon light play on the surrounding bush and rock formations. Inside, the accommodation is plush, with king size beds, beautiful furnishings, ensuite bathrooms, luxury amenities, ceiling fans, mini-bar, and air-conditioning.
There’s a communal tent where hot breakfast is served each morning and which contains a plush lounging area for socialising with other guests. And as part of the Wilpena Pound Resort, there’s access to a restaurant, café and swimming pool.
MORE INFORMATION
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Sticky Rice Cooking School and Villas, Adelaide Hills
Claire Fuller’s hugely successful cooking school at Stirling in the Adelaide Hills is testimony to how pursuing your passion can lead to something great.Fuller set out to create a school that was lively, inspiring, fun and fulfilling in an environment with soul.
Her 1940s building full of antiques and personal touches sets the scene for learning to cook food that comes with stories.
A roster of incredible chefs lead students through the history and significance of ingredients and the eating customs of the cuisines created, from countries such as Thailand, Vietnam, India, and Nepal.
So when guests finally get to dine on their dishes, there’s real connection.
That sense of connection and Fuller’s magic touch extends into the Sticky Rice Villas, which began garnering awards virtually as soon as they opened in 2013.
The three luxurious B&B villas, inspired by exclusive holiday offerings in Bali, Japan and Thailand, have a sense of clean calm with elegant accents that, like the dishes created in the kitchen, conjure a sense of the exotic.
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Sticky Rice Cooking School and Villas
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Snellings View, Kangaroo Island
Floating above one of Kangaroo Island’s prettiest beaches, Snellings View is perfection in beach house chic, from the natural materials and tones used throughout, to the effortless functionality it affords via thoughtfully laid out and spacious rooms, luxury bedding and Miele appliances.The exemplary quality of the accommodation is the result of two friends who set out to create the very best holiday home for their own large families.
To that end, there are two wings to the property that can either be used for one big group, or two separate bookings.
High on their list of necessary functions were plenty of natural light, spots for individuals to get away from the group, and of course, roomy areas for congregating and socialising.
The view, sea breezes, access to the beach and places to laze the day away were top of the inventory.
The result is indeed, the perfect beach house (or two) in an unspoiled and spectacular location.
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Anlaby Station, Hamilton
The oldest merino stud in Australia with a history closely aligned with regional settlement and chronicled by famous author Geoffrey Dutton who grew up there, gracious Anlaby lay in decline for decades.Then two Sydneysiders fell in love with it and painstakingly restored the homestead and its gardens and outhouses, using old historic photos and other records to be as faithful as possible to its original magnificence.
Close to both the Barossa and Clare Valley, Anlaby is a popular wedding venue, and visitors can stay in the manor house, once the manager and accounts office of the station, now converted into self contained bed and breakfast accommodation with three bedrooms, a kitchen, bathroom and downstairs sitting room.
There are also regular tours through the historically listed gardens and home that include lunch or morning/afternoon tea and very occasionally, the Quadrangle Series – events that combine classical music, superb cuisine and a happy gathering in the gardens.
MORE INFORMATION
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Robe Lifestyle
It really is possible for a region to have something for everybody. The Limestone Coast proves it.
Find extraordinary food and wine, jaw dropping coastal vistas and cerulean waters melding with creamy beaches, fun festivals, a massive array of activities and for the dinosaur nut in the family, amazing fossil sites, lava caves and even volcanic craters.
Within all that is the picture-perfect coastal resort and fishing village of Robe, full of historic buildings, boutique and artisan shopping, gourmet eating and drinking with seafood a highlight and a seascape backdrop that’s show stopping any time of the year.
Robe Lifestyle Properties is a booking portal for a range of superior self-contained beachfront and hinterland accommodation in the area. Robe Lifestyle Properties works in a way that “matches people to properties”. So visitors provide Robe Lifestyle Properties with their holiday criteria and they find just the right place, whether the emphasis is on gourmet kitchen, bedroom with a view to wake up to, luxurious bathroom, romance, family holiday or budget.
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Southern Ocean Lodge, Kangaroo Island
There are few properties in the Southern Hemisphere as legendary as Southern Ocean Lodge. The king of all luxury lodges in Australia, visitors travel from all around the world to ensconce in its very particular brand of luxury.Its award-winning design seems to hover on top of a private, dramatic cliff top, oriented to maximise views of the wild Southern Ocean and unique Kangaroo Island landscape.
The dining experience rivals the views for wow factor, with the famously skilled kitchen producing gastronomic brilliance from the finest of Kangaroo Island’s remarkable bounty of artisan crops, dairy, meat, seafood, honey, eggs and home cooked ingredients.
The daily changing menu is a love letter to Kangaroo Island and South Australia’s diversity of produce, accompanied by wonderful South Australian wines.
The icing, and candles, and sparklers on this very beautiful cake are the world class spa, sublime lodgings and a dedicated staff ready with a suite of scintillating Kangaroo Island itineraries tailored to the interested of guests.
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Arkaba Station, Wild Bush Luxury, Flinders Ranges
Wild Bush Luxury is a collection of outstanding properties in unique places offering out-of-the-ordinary interactions with the natural environment, mindful of conservation principles coupled with gorgeous accommodation and gourmet dining.Wild Bush Luxury’s Arkaba Station embraces the jagged magnificence of the Flinders Ranges, affording guests intimacy with the secret unspoiled corners and peerless vastness as well as a stunning oasis of comfort in which to rest and relax.
Each of the five bedrooms in the historic homestead has its own ensuite bathroom and opens onto a verandah with views of the surrounding ranges. Unique decor with a decidedly Australian rustic twist surrounds the best quality mattresses, manchester and fittings.
Wild Bush Luxury also offers the life-changing Arkaba Walk, a four-day expedition on foot across the property exploring the undulations and awe-inspiring dioramas of the Flinders Ranges, camping under the stars in permanent campsites with amenities.
MORE INFORMATION
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Thorngrove Manor Hotel, Adelaide Hills
It’s hard to believe Thorngrove Manor was built in the mid-1980s.Maybe that’s because many a detail of its flamboyant folly-style design is sourced from old European, English and South Australian properties, with a nod to its surroundings in the Adelaide Hills, where Europeans settled and created slices of life back home.
Handpicked and fervently sought grand staircases, stained glass windows, hand quarried stone and Gothic furniture create an idiosyncratic haven of fantasy.
Folly-like it may look, but every piece of award-winning Thorngrove Manor Hotel works, with modern amenities in abundance ensuring a supremely comfortable stay.
Its arts and crafts meets Bavarian castle uniqueness makes Thorngrove Manor Hotel popular with bridal parties, but lovers of one-of-a-kind inns come to relish its magnificence. There are five guestrooms over four floors, plus a guests-only restaurant cooking with organic produce and herbs, fruits and vegetables grown in the property’s gardens – all served on hallmarked antique silver with fine Irish linen.
The property is a member of the Small Luxury Hotels group.
MORE INFORMATION
Download the latest calendar of classes
The new class calendar has been released for July – Jan 2016 and you can download your own version including 12 new menus from this link!
