The Hungry Australian (recently wrote this article after being a guest at Sticky Rice Cooking School)
I love watching people cook.
People always do things differently to me, in ways I had never considered. So I always learn about something new – a new ingredient, a new technique, a new cooking style – and it sends me straight back to my kitchen feeling inspired and energised.
So I was delighted to take part in the Thai Seafood Banquet class at Sticky Rice Cooking School a couple of weekends ago.
Sticky Rice Cooking School is run by Claire Fuller, who decided there was a place for a cooking school that offered more than a celebrity chef demonstration without the formality of a professional cooking course. Her school offers people a chance to really get their hands dirty, to learn about the culture as well as the food, to leave knowing where to buy the ingredients used (and which brands are recommended) and exactly how to cook the featured dishes at home.
Chefs at the school include David Thompson (ex Darley Street Thai, author), Katrina Ryan (ex Rockpool), Kurma Dasa (Australia’s vegetarian guru, author), Kelly Lord (Spirit House), Genevieve Harris (ex Nediz), Ali Seedsman (ex Magill Estate and Universal Wine Bar), Jordon Theodoros (Aquacaf), Brian Smith and Allie Reynolds.
Classes are typically four hours long and usually showcase a type of cuisine – Asian or Middle Eastern – or a particular country’s cuisine. So classes are offered in Thai, Vietnamese, Nepalese, Laos, Cambodian, Malaysian, Japanese, Indonesian Indian, Moroccan and Lebanese food.
I’d chosen the Thai Seafood Banquet class as I was keen to learn more about Thai ingredients and cooking techniques. I adore Thai food – we actually honeymooned in Koh Samui – and I cook Thai seafood salads and curries (usually from pastes) at home a lot during Summer. So I was curious to see if my take on Thai food was close to authentic.
The class was taught by Chef Yukiko Anschutz (ex Shiki at The Hyatt), who was encouraging and informative. At the beginning of each session she took us step by step through the recipe, explaining how the individual ingredients should be prepared. Here she is below teaching us one of her useful tips – use a teaspoon to peel ginger rather than a knife or peeler as they remove too much of the ginger with the skin.
Read the full article at the Hungry Australian