A Japanese Escape

Experience the fascinating culture of Japan in a world without travel.

In our current covid climate the world is learning to live without international travel and South Australia has responded by offering an exciting cultural journey that will, virtually, transport you across the globe. So pack your tastebuds ready for the tantalising Tokyo night markets and get ready to slip into that kimono and soak up the serenity of Hirosaki, as you prepare for the 20 minutes travel time to this Japanese Escape.

South Australia’s own ‘Little Japan’ is nestled in the outskirts of Stirling in the Adelaide Hills. The Sticky Rice Cooking School and Villas offers an exclusive Japanese Escape Package which is a combination of Japanese themed accommodation and the Essential Japanese cooking class.

The cooking class is a great place to start your virtual journey and is taught by esteemed Japanese chef, Yukiko Anschutz, who originates from Osaka and whose career includes having worked in SA’s most prestigious Japanese restaurant, Shiki.

Upon entering the cooking school kitchen, you are immediately transported to Asia. Your senses are awakened by the peppery aromas of toasted spice, the warmth of the saffron and ruby wall colour and the spiritual welcome which emanates from the Buddha statues. The smiley staff give off an aura of genuine hospitality and the buzz in the room is infectious, as anticipation starts to build before the class.

The cooking class menu is hand-crafted by Yukiko to create a cohesive cooking and dining experience that reflects both traditional and modern Japanese cuisine. Through this, many skills will be taught but rather than feeling intimidated by this challenge, Yukiko’s warm bubbly nature immediately sets you at ease.  It also helps when she tells us, “this is not the MasterChef kitchen and there will be no eliminations during class!”

what really makes this experience outstanding is the chef Yuki. She is enthusiastic, cheerful and quite funny. Her passion not only for the quality of the food but also for the enjoyment of the attendees is obvious.”

 

Full article here

 

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