“For a mastery of Thai cooking, you must allow your taste buds to be your guide.”
Internationally renowned and respected Chef David Thompson will be teaching 3 Sensational Master Classes at the Sticky Rice School on 13th,14th 15th November 2009. This is a one off opportunity for SA since David has not visited Adelaide for 8 years! Places are limited… Bookings Open Now via our class calendar!
Here’s a bit about this great Chef!
David first went to Thailand by mistake: a holiday plan had to be changed at the last minute and he ended up in Bangkok, where he was seduced by the people, their culture and cuisine.
But it was that visit to Thailand, and 18 months spent studying Thai cuisine under the guidance of an elderly matriarch who cooked for the Royal Family at the palace at Bangkok, that “seduced” him completely.
On his return from Thailand, David opened his own restaurant in Darley Street Thai in Sydney’s Newtown, and was then very much an oddity – a western chef tackling Asian food.
His Sydney restaurants, the acclaimed Darley Street Thai – now closed – and the perennially popular Sailors Thai, have increased the awareness and appreciation of authentic Thai cooking in Australia. In July 2001 he opened Nahm, in London’s Halkin Hotel. Seven months later, it gained a Michelin star, making Nahm the first Thai restaurant to attain such an award.
Working alongside cooks who had perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation – before they were eroded, altered and modernised beyond all recognition. The result was David’s First book Thai Food, the most comprehensive account of this ancient and exotic cuisine ever published in English.
Thai Food – is regarded as the bible of Thai cuisine. Indeed, with its detailed exploration of the role of food in Thai culture, as well as plenty of recipes, the book runs to an appropriately biblical number of pages.
Due to be released is David’s second book Thai Street Food, and his Master Classes in November at the Sticky Rice Cooking School will explore just that!
Amongst others including Spirit House Chef Katrina Ryan and Award winning Adelaide Chef Jordan Theodoros (both on our chefs page!) David mentored Martin Boetz at Darley Street Thai and it was during this period that Martin first developed a passion and palate for Asian food cooked with the freshest, local produce and ingredients.
Martin later went on to run Sailors Thai. It was here that he secured his reputation as one of Australia’s leading talents of contemporary Thai-style Asian cooking. In 2003, Boetz was honoured when David Thompson visited from London to officially launch his first cookbook: Longrain Modern Thai Food (Hardie Grant Books).
Living and Working in Bangkok
Since that fateful trip some 20 years ago, Thailand has become David’s second home and he continued to spend aprox 6 months of the year there.
David consults to the prestigious Suan Dusit College in Bangkok on the preservation of Thai culinary heritage and he is also an eloquent ambassador for Thai culture.
He is, in short, passionate and maybe even a tiny bit obsessive about creating authentic Thai dishes. So much so that when the Thai government wanted to set up a restaurant serving the very best of their country’s cuisine, he was the man they called in to help.
His food is pure Thai and he makes no attempt to juggle flavours and ideas; he makes no compromises in trying to reproduce the fine Thai dishes he discovered in Bangkok. He works to re-create a flavour, a taste sensation, and he pursues authenticity rigorously.
In his determination to find the correct ingredients, David has worked with farmers in the Northern Territory and far North Queensland, encouraging them to plant crops of Kaffir limes, water lilies and wild ginger to fuel his cooking pots. His kitchen uses painstaking traditional techniques.
As part of his visit to the Sticky Rice Cooking school owner Claire Fuller is working with David to establish an SA supply of hard to come by ingredients.