Dec 08 News - Sticky Rice Cooking School

Sticky News
sticky rice cooking school newsletter
edition #02 | december 2008
cooking journeys
for food lovers
STIcky rice cooking school
this edition
TV Filming The Cook and
The Chef
Astonishing Reviews
Sticky Recipe
In the Top 3 in SA!
The Adelaide Annual 2009 as published by the Advertiser has listed
the Sticky Rice Cooking School in its Top 20 Hotspots to visit in
2009 and it’s one of only 3 places listed in South Australia.
Healthy Thai Vegetable
Salad
Sticky Tip
New Classes for 2009
Chefs Wok
Quick and Healthy Thai
Essential Vietnamese
Japanese Essentials
Spanish Tapas
Gourmet Asian Seafood
More Moroccan
Thai Dinner Party
Christmas Gift Ideas
Recommended Reading
Chef Profiles
Kelly Lord
Kurma Dasa
“I can hardly believe that we are listed
amongst luxury resorts in Beijing , Hong
Kong and Shanghai; amongst Botswana
Lodges, Sensational Wildlife experiences in
India and alongside visiting Scotland for the
250th Anniversary of legendary poet Robert
Burns! “ Says owner Claire.
But The Sticky Rice Cooking School IS there
and sits proudly on the top of Page 176
in the Adelaide Annual 2009. (available in
shops until March.)
Claire spent the first 16 years of her life in
Bonnie Scotland and as a ‘wee lass’ from
Broughty Ferry she has every reason to be
delighted with this recent accolade.
Ali Seedsman
The listing has come about after two
independent freelance journalists visited
and participated in classes at the Sticky
Rice Cooking School during the first month
of opening. Claire thought that the editorial
which was published in the November
edition of the Adelaide Magazine and the
food shoot with Chef Kelly Lord scheduled
to be published in March 09 was great
coverage and the most she could expect.
When she saw the listing in the Annual she
let out a squeal of excitement in the shop.
“I am very proud that we have been able
to impress people with the product that
we have on offer here and I am especially
pleased that the customers are enjoying
these classes. I am very appreciative of the
time that some people have taken to let me
know how well we are doing. It really is a
pleasure to run these classes.”
Recommended Reading
Spirit House- Thai cooking by Helen Brierty and Annette Fear.
This book is a still a best seller and was co authored by Helen Brierty the owner of
Spirit House restaurant in Queensland and Chef Annette Fear. In 1995 Annette joined
Spirit House as their first Restaurant Head Chef where she created a Thai inspired food
style that set the standard for all the Spirit House chefs who followed in her footsteps.
She now teaches full time in their cooking school alongside Kelly Lord. This recipe
book will simply make you want to cook Thai and it is packed with 200 recipes from
their restaurant and cooking school. The photographs are sensational; the ingredients
surprisingly simple and even with techniques which are straight forward, the results are
spectacular and truly deliver the magical combinations of Thai flavours.
This book is so popular we sold out of it at the school in the first 2 weeks! Luckily we
have a great association with the Spirit House and have plenty more stock on hand for
Christmas. If you are lucky enough to come to one of Kelly Lord’s classes he will even
sign your copy!
Buy at the school or online www.stickyricecookingschool.com.au/shop.php
Astonishing Reviews!
The Sticky Rice Cooking School opened its doors to customers
on 2nd November 2008 when Kelly Lord from the famous
Spirit House Restaurant in Queensland kicked off with a series
of Asian and Middle Eastern classes including a Taste of
Thailand, SE Asian Curries and a Thai Feast for Friends. All
classes including the Exotic Moroccan Spice class have met
with an exceptionally high standard of customer feedback
and in many cases repeat bookings on the day from inspired
and impressed food lovers. The feedback has been 100%
positive and the classes have far exceeded the expectation
of customers. Comments such as ‘Absolutely Fabulous’ ,
‘10/10’, ‘Fantastic Experience’, ‘Great attention to details’
and “Exceeded Expectation to Infinity and Beyond” have been
received daily from impressed and happy customers.
Customers have really been enjoying the social side of the hands
on cooking classes and the restaurant quality food and expert
tuition has won the approval of even the most practised cooks;
experienced cooking class junkies and discerning food lovers.
One customer rang after a class and said” I have been cooking
Asian food for 20 years, have lived and travelled widely in Thailand,
but the banquet I cooked yesterday for a group of friends was
better than anything I’ve done before thanks to the class.
On arrival to any one of the classes customers are greeted
into a vibrant and culturally stimulating interior where they
immediately begin to feel immersed in the spiritual and
Zen like appeal of the Asian culture. The schedule runs like
clockwork with the 4 hour classes starting and finishing on
time and evening class participants are greeted with a glass of
wine and in most cases something to nibble from the evening
menu to keep after-work hunger at bay.
Once into the enormous space provided by the impressive
cooking school kitchen, customers are greeted by the sight
of an abundance of fresh produce and exciting utensils
laid out in waiting. Delicious smells waft from the stove
tops where the Chef invariably has some homemade stock
bubbling away or has been busy preserving lemons or
making delicious side dishes such as green paw paw pickle
and on the polished Caesar Stone bench tops eye catching
chef knives glint enticingly from the wooden chopping blocks.
Customers soon get busy with their preparation and start
to execute those culinary techniques all under the watchful
eye and guidance of their expert teacher. The chatter of
happy cooks increases as people start to relax and enjoy the
momentum of the class and a glass of wine during a quick
break also adds to the relaxed and social atmosphere.
It is hard for owners Claire and Mark not to be delighted with
things so far and they have already published over 30 new
classes in the 2009 Calendar including Spanish and Middle
Eastern menus with Spice Bazaar owner Patrick Aldred and
school holiday Kids classes lead by ABC Adelaide Radio
gastronomy personality Chef Allie Reynolds. Popular local
Chef Ali Seedsman has several very exciting classes scheduled
at the school starting on Jan 28th with a Gourmet Asian
Seafood class and a Spanish Tapas Class on 11th Feb while
Vietnamese chef Trung Van Tran joins the chef list on 11th Jan
straight from his recent travels in cultural Vietnam.
Kurma Dasa is also back at the school on January 24th/25th
for two more of his Indian Vegetarian classes. Award winning
Adelaide Chef Jordan Theodoros has also joined the team of
great chefs and will be teaching two evening classes on April
7th and 28th using inspirational flavours and techniques from
his extensive travels to Thailand and Vietnam. Balinese Food
lovers who wait listed for her last class should stay posted for
the date of our next Balinese class with Chef Genevieve Harris
which is soon to be added to the online calendar.
Despite the temptation to focus on the new year, 2008 has
exciting things still to come with Maggie Beer and Simon
Bryant’s TV series The Cook and the Chef lining up to film Kurma
Dasa’s Classics from the Subcontinent class at the school on
Dec 13th and there are a few places still left for Kurma’s Indian
Shared Table class on Sunday 14th Dec. Claire comments “I have
just received the shopping list and recipes for Kurma’s classes
and I am most impressed with what will be taking place in the
kitchen. I have been asked to ‘hang’ yogurt in preparation for the
‘Panir’ cheese making and all the breads and accompaniments
will be made from scratch on the day.” Be quick to secure one of
the last spots for this fantastic class opportunity.
Kelly Lord is also returning in December for yet more inspiring
Spirit House Thai classes and Japanese Chef Yukiko Anschutz
from the famed Shiki restaurant at the Hyatt Regency Hotel
kicks off her Quick and Healthy classes on Dec 28 and
Japanese Sushi is on the menu on Jan 7th.
2009 will see the school broadcast on the Cook at the Chef
on March 4th and the Discover TV series are likely to take an
interest after being tipped off by a happy customer. Despite all
this welcome publicity Claire will be avoiding the camera and
staying focused on the customers, the chefs and the food!
With such great
opening success
there’s bound to
be many delighted
food lovers this
Christmas who
find a Sticky
Rice Cooking
School Voucher
in their stocking!
To purchase a voucher or find out more about this exciting
calendar of classes you can visit the web site at www.
stickyricecookingschool.com.au/school or tel for a brochure
on 8339 1314.
Sticky Rice Cooking School is situated at 96 Old Mt Barker Rd
Stirling. All adult classes are hands on and cost $125
which includes a 4 hour class, lunch or dinner and wine.
sticky tip
The most important part of the coriander plant
for Asian cooking is the ROOT! To store, wash
thoroughly and remove green stems and leaves.
Wrap the roots in cling film to freeze. Use them
in curry pastes and dressings when needed.
New Classes for 2009
We have so many classes in the calendar at the moment that this is only a snapshot. You can
refer to our up to date online calendar at www.stickyricecookingschool.com.au. Or email admin@
stickyricecookingschool.com.au or phone 8339 1314 for further details. Please note that as at the
time of printing that these class dates are accurate but they are subject to change.
January
Sunday 04
Quick and Healthy Thai
2pm
Wednesday 07 Japanese Essentials
6pm
Sunday 11
Essential Vietnamese
11am
Monday 12 Thai Dinner Party
10am
Sunday 18
Quick and Healthy Thai
2pm
Tuesday 20
Essential Vietnamese
6pm
Saturday 24
The Indian Shared Table
Sunday 25
Classics from the Subcontinent 9.30am
10am
Wednesday 28 Gourmet Asian Seafood 5.30pm
February
Vegetarian Workshop
2pm
Wednesday 11 Spanish Tapas Class
5.30pm
Sunday 08
March
May
Saturday 02
More Moroccan
Sunday 03
SE Asian Curries
Monday 04
Tastes of Thailand
2pm
2pm
10am
Friday 06
Spice Bazaar Middle Eastern Menu 5.30pm
Sunday 10
Thai Feast for Friends
Saturday 07
Spice Bazaar Spanish Menu
10am
Monday 11
Chefs wok
5.30pm
Sunday 15
Exotic Moroccan Spices
2pm
Tuesday 12
Tastes of Thailand
5.30pm
Monday 16
Tastes of Thailand
5.30pm
Wednesday 13 Exotic Moroccan Spices
Tuesday 17
Chefs wok
5.30pm
Wednesday 20 Spanish Tapas Class
Wednesday 18 Thai Feast for Friends
Sunday 22
Tastes of Thailand
Monday 23
More Moroccan
Tuesday 24
Thai Feast for Friends
10am
2pm
Wednesday 25 Chefs wok
Sunday 12
Vegetarian Workshop
Tuesday 14
Kids Asian Streetfood1
Tuesday 21
Kids Asian Streetfood2
Tuesday 28
Jordan Theadoros
10am
5.30pm
Sunday 31
More Moroccan
2pm
5.30pm
June
Monday 01
Tastes of Thailand
10am
Sunday 07
Thai Feast for Friends
5.30pm
Monday 08
Chefs wok
5.30pm
2pm
Tuesday 09
SE Asian Curries
5.30pm
10am
Wednesday 29 Gourmet Asian Seafood Wednesday 27 Dim Sum
2pm
10am
Wednesday 15 Dim Sum
5.30pm
Chefs wok
April
Jordan Theadoros
10am
Saturday 30
Tuesday 7
2pm
2pm
Wednesday 10 Tastes of Thailand
10am
5.30pm
Sunday 14
Tastes of Thailand
10am
Monday 15
Exotic Moroccan Spices
5.30pm
5.30pm
Tuesday 16
Tastes of Thailand
5.30pm
10am
2pm
Wednesday 17 More Moroccan
10am
Some of our Inspiring Cooking Journeys
Chefs wok
Quick and Healthy Thai
Classics from the Subcontinent
This action packed class with Kelly Lord
guarantees to get the most out of your
wok. Roast BBQ Pork w Rice noodles &
Chinese Broccoli,Stir-fried Chicken w
ginger, Asparagus & peppercorns,Red
Curry Stir-fry of Eggplant, Tofu &
Thai Basil, Indonesian Fried Rice with
Prawns,Asian Dessert.
A regional selection of Authentic Thai
classics which are easy and quick to
prepare. Wok and noodle favourites,
fragrant spicy salads and delicious
nutritious soups make these recipes
a healthy choice too.Tom Yam Talay
a Hot and Sour Seafood Soup;Ma Ho
Galloping Horses with Mince Beef
Topping, Phad Thai Noodles the
traditional Thai fried rice noodles, Phad
Gai Bai Kraproa Stir Fried Chicken with
Basil, Ice Cream Mamuang a Mango
Sorbet.
A Kurma Dasa class. Learn how to
prepare some favourite dishes from
the vast treasury of Indian Vegetarian
delights - a feast for the senses.
Classic South Indian Lemon Rice with
Fresh Coconut & Cashews Fragrant,
Tomato-laced Karnataka Hot & Sour
Masoor Dal Soup (Rasam) Classic
Grilled Homemade Panir Cheese with
Cream and Spinach (Palak Panir)
Crispy Battered Potato Puffs (Aloo
Vadas) Fresh Mint Chutney Hot & Sweet
Eggplant Pickles Mild Karnataka-style
Poriyal of Cauliflower, Potato and
Peas Condensed Rose-scented Yogurt
with Pistachios and Saffron Syrup
(Shrikhand)
More Moroccan
The Rich and Fragrant Spice Trail is
extended with More Moroccan recipes.
Middle Eastern Flat breads,Eggplant
parsley & yoghurt Salad with
Cumin,Preserved lemon couscous,
Lamb shank Targine with Dates, Grilled
Swordfish with charmoula spices &
lemon.
SE Asian Curries
This is the ultimate Curry Class. Kelly
Lord will have you preparing Yellow
Curry Paste, Yellow Curry Of Salmon
w Kaffir Lime, Green Curry Paste and
Northern Jungle Curry of Pork w Wild
Ginger, Green Paw Paw Pickle and
Malaysian Beef Redang w Toasted
Coconut.
Thai Feast for Friends
Learn how to prepare an amazing Thai
Banquet with Kelly Lord. Steamed
Scallop Won Tons w Peanut Nam
Jim, Roast Eggplant & Pork salad
w Tamarind (served with Cassava
crackers),Stir-Fried Baby Squid Thai
Basil, Red Curry Paste, Braised Beef w
Penang Curry & Pickled Ginger, Coconut
Sticky Rice w sliced Mango & Sesame
Seeds.
Japanese Essentials
Yukiko will take you on a journey to
her home land of Japan. Learn from
an expert how to master a variety
of impressive sushi techniques plus
sumptuous entertaining dishes that are
a delight to present. Sushi roll, Nigiri,
inside out roll and bean curd pocket
sushi,Barramundi and Asian mushroom
in a Japanese citrus broth,Glazed Chicken
fillet with Teriyaki sauce,Tantalising
Japanese Dessert. This is a fun hands-on
class suitable for all enthusiastic cooks
and Japanese food lovers.
Tastes of Thailand
The Essential principals of Thai
cuisine are explored in this class. Kelly
Lord from the famous Spirit House
Restaurant and cooking school will have
you cooking delicious Pork and Prawn
Spring Rolls, Thai Beef Salad, Hot
and Sour Dressing, Red Curry Paste,
Caramelised Pumpkin, Red Curry of
Chicken and Kaffir Lime and a delicious
Thai dessert.
Thai Dinner Party
Yukiko brings a wealth of knowledge
to this class from her years living and
learning to cook with Thai families. You
will learn how to prepare a Thai banquet
meal in the one day course, so that
you can entertain people at home with
ease and confidence. Son-in Law egg
served with a tamarind sauce;Yam Talay
a fragrant seafood salad;Steamed Fish
in Banana Leaf;Chicken with Cashew
Nuts;Steamed whole Pumpkin with
Coconut Custard.
Essential Vietnamese
Discover true Vietnamese cuisine with
the very popular Trung Van Tran. The
Essential principals of Vietnamese
cuisine are explored in this social and
fun class. Learn how the Vietnamese
chefs prepare recipes that are healthy,
fragrant, aromatic and delicious. Hot
and Sour Soup, Vietnamese Prawn
Salad, Traditional Rice Hot Pot, Salt and
Pepper Squid.
sticky recipe
Healthy Thai Vegetable Salad
This recipe will absolutely surprise you. People who normally find it a struggle to
get through the vegetables usually come back for seconds of this and the best part
is: you eat all the vegetables in their raw form making sure you get all the nutrients.
This salad demonstrates the important sweet, sour, salty spicy balance principals
of Authentic Thai cuisine and my tip is to measure those sauce ingredients
accurately and get the balance right. Use your palate to adjust the seasoning
afterwards but be careful when you get well practised at this one that you don’t
get heavy handed with the vinegar or fish sauce and end up deviating away from
the correct sweet/sourness. Dress your salad at the last minute for nice crunchy
vegetables and don’t forget the crushed peanuts and coriander garnish. This is a
stylish and delicious accompaniment to a Thai meal or a simple summer BBQ.
Salad Ingredients
To make Sauce
Boil water in small pot, then add sugar, fish sauce, vinegar and allow to
boil for 10 min on low heat, stir occasionally.
1 ½ cups purple cabbage (sliced finely)
1 ½ cups white cabbage (sliced finely)
1 red onion (sliced finely)
1 cup Lebanese cucumber (sliced finely)
1 small red capsicum (sliced finely)
1 cup grated carrots
1 cup unsalted ground peanuts
2-3 small hot chillis chopped finely
2 tbls lime juice
Remove mixture from heat and set aside to cool.
To make Salad
Add all vegetables into a large salad bowl excluding ground nuts and
coriander. Make sure the red onion is on the top layer and squeeze lime
juice over the salad. The lime juice helps to take the ‘sting’ out of the
raw onion.
Sauce Ingredients
When cool and ready to serve, add coriander and nuts to salad and pour
sauce over. Mix through thoroughly and serve immediately. Watch as
people dig in for seconds!
4 tbls white vinegar
4 tbls fish sauce
½ cup sugar
1/3 cup water
3 stalks coriander chopped into 2cm lengths
Sticky Gift Ideas
A Sticky Rice Voucher
A Cook Book
A Sticky Rice Cooking School
Voucher allows you to keep your gift a
surprise. The recipient has 12 months
to use the voucher and they can book
into any class from our calendar.
Our vouchers can be purchased and
redeemed online, by phone or in
person. It couldn’t be easier! https://
www.stickyricecookingschool.com.au/
vouchers.php
From our Recommended reading list.
http://www.stickyricecookingschool.com.au/shop.php
A Mortar and Pestle
A Sticky Rice Class
We have a range of Mortar
and Pestle sets to choose
from. The one pictured
here is made from granite
and costs $42 in our
cooking school shop.
Know which class to Book? Prefer
not to give vouchers? Why not make
a booking for your loved one and
surprise them with the booking
confirmation. We can send you a
presentation card with details of your
booking. Just let us know it is for a
gift when making the booking!
http://www.stickyricecookingschool.
com.au/school.php
The
Ultimate Food & Travel Experience
We have teamed up with the folks at Spirit House restaurant and can offer
passionate food travellers the chance to join their Chef Led Food Tours to
Thailand, Vietnam and Laos.
Check our website for itineraries and tour dates.
http://www.stickyricecookingschool.com.au/tours.php
Chef Profile
Chefs for 2009 include Kurma Dasa renowned master of Indian and vegetarian cuisine, Kelly Lord from the award winning
Asian restaurant, Spirit House in Queensland and from Adelaide the versatile and inspiring Ali Seedsman.
Kelly Lord
For the past 4 years Kelly has been the head chef at
the Spirit House restaurant and now teaches at their
fabulous cooking school. With a passion for travel you
can find Kelly leading Spirit House food tours to Thailand,
Vietnam and Laos - luckily for us, he travels south as well.
In his previous position as Head Chef at Stamford
Plaza Hotel in Brisbane, Kelly has cooked for celebrities
including U2, Janet Jackson and Madonna, but the
highlight was being the personal chef to HRH Queen
Elizabeth II during her stay at the hotel for the CHOGM
meetings in 2002. With years of experience leading kitchen teams
in 5 star hotels, Kelly has an innate gift for food
styling and a wealth of cooking knowledge to share
with you. He will be a regular fixture at Sticky Rice
Cooking School teaching you the tips, tricks and
techniques to create the sort of award-winning
Asian cuisine that the Spirit House is famous for.
For online bookings visit
www.stickyricecookingschool.com.au
Kurma Dasa
Kurma Dasa is one of the world’s leading
proponents of pure and natural Vegetarian cuisine.
He has been writing cookbooks, teaching students
around the world and hosting internationally
broadcast TV shows for over thirty five years. His
cookbooks have sold almost one million copies.
You may have seen Kurma’s latest 26 part TV
series ‘Cooking with Kurma-More Great Vegetarian
Dishes” which was recently screened throughout
Australia on SBS and Foxtel.
For online bookings visit
www.stickyricecookingschool.com.au
Ali Seedsman
Ali Seedsman has been cooking professionally for over
20 years. During this time she spent 9 years in Sydney,
running al a carte restaurant service and functions
concurrently at The Bayswater Brasserie and then
Bathers Pavillion. She also gained extensive experience at
MG Garage.
Ali returned to Adelaide and worked as the 1st Executive
Chef at Magill Estate and then Head Chef at Universal
Wine Bar.
She is the sole caterer for events at Shaw & Smith
Winery and now joins us as a regular Sticky Rice Cooking
School Chef. Ali has some sensational classes starting on
Jan28th with her Gourmet Asian Seafood class and her
Spanish Tapas Class on 11th Feb is not to be missed.
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sticky rice cooking school
cooking journeys
for food lovers
96 Old Mount Barker Road, Stirling, SA 5152
P/F 08 8339 1314
E [email protected]
www.stickyricecookingschool.com.au