Winter 10 News - Sticky Rice Cooking School
Transcription
Winter 10 News - Sticky Rice Cooking School
Sticky Rice Cooking School Voted A Top 3 HotSpot in SA 2009 Sticky News sticky rice cooking school newsletter edition #05 | autumn 2010 this edition The Long & Short Of It Meet The Owner Claire Fuller . . . Spoilt for Choice New Classes Class dates for April to September 2010 Master Classes cooking journeys for food lovers Sticky Rice Cooking School BEST FOOD EXPERIENCE 2009 National Finalist Congratulations were in order again for Sticky Rice Cooking School when they were told that they had been Awarded in the Top 6 Best Food Experiences in Australia. A National Finalist in the prestigious Australian’s Travel and Tourism Awards, the cooking school was selected by a panel of Media Experts and fought off tough competition in amongst a broad category of established and renowned restaurants. Meriting a TOP 6 position, owner Claire and the Staff at the Sticky Rice Cooking School couldn’t have been prouder when they learnt of their high ranking achievement. Recognition of the awards were published in the Weekend Australian’s Travel and Indulgence section during February. Simon Bryant to teach master classes Star Chef Profile Ali seedman Another Coup for Sticky Rice with Chef Christine Manfield Serious foodies will not want to miss this one! Famed Author and Restaurateur Christine Manfield will be following in David Thompson’s footsteps as she delivers 3 Master Classes at Sticky Rice Cooking School on May 21st, 22nd and 23rd. We are flying the Sydney based Chef to Adelaide and offering a very rare and exciting opportunity to really up-skill and become masters in Asian cuisine under the instruction from this Master Chef. Sticky Recipe Red Curry Of Duck With Lychees Book Review FIRE by Christine Manfield Our Reviews Christine’s highly celebrated restaurant Universal opened in Sydney’s Darlinghurst in August 2007 and with many published cookbooks and an international following, Christine is one of the few Top ranking Chefs in Australia who masters in Asian Food. This is a rare opportunity with a maximum of 3 classes only. For the menu and booking details see inside this newsletter on our Master Class page. Sticky News sticky rice cooking school newsletter the long & short of it meet the Owner Claire Fuller . . . Anyone who has met Claire knows that she likes to chat to her customers so we thought we would get the long and the short of the most frequently asked questions. Michelin starred Chef David Thompson with a Proud Owner Claire Fuller What is your proudest Sticky Moment? The Long and The Short of it – David Thompson requesting a visit as a guest Chef! What makes your cooking school so popular? Long – When I ask the customers that questions they tell me it’s everything from the way the place looks and feels when they walk in, to the top ranking Chefs that are on offer. The class is professionally run and the warm welcome means everyone is told what to expect during the class and they can relax and enjoy being part of it. They are looked after and given every opportunity to maximise their experience and learning. There is a group feel to the classes which fosters chat and friendships along the way and of course the dining and wine seals the deal! Short – We optimise on a great cooking class with our staff expertise, inspiring decor and a genuine love of what we do. Sticky Rice Cooking School Voted A Top 3 HotSpot in SA 2009 What inspired you to open a cooking school? Long – The idea of a cooking school is certainly not unique but I certainly got disappointed when I tried others in SA. I always wanted to find a cooking school that delivered proper hands-on Thai cooking classes on a regular basis throughout the year and I wanted to be taught by expert professional chefs and in a nice kitchen! Short – Thai Food inspired me to do it. Talking to Helen Brierty (the owner of Spirit House) helped me make up my mind. What is the most popular Class in the Calender? Short-Hard to say but Taste of Thailand and Stars of Siam rival Spanish Tapas and Moorish Moroccan. Long – Whilst there is more Thai classes than anything else in the calendar the Indian Favorites class has sold out every time and is a first choice for lots of men. The Spanish and Moroccan classes have now increased due to the demand and I now have waitlists on the Japanese classes. What is your favourite class dish? Short – Impossible to choose just one! Long – Probably the Yellow Curry or Jungle Curry in Thailand Adventure or the Hunglay Chicken Curry in Asian Spice which is eaten with lots of pickled garlic. I’m also a huge fan of Nam Jim Dressing and of course Sticky Rice! Do you have a favourite Chef? Short – I enjoy working with professionals so they are all high ranking in my opinion. Long – They all give a quite different style of class and they certainly differ in terms of how easy they are to deal with. Some are more high maintenance than others and some make me laugh more that others but the food they produce counts for a lot in the popularity stakes! My favourite therefore depends on my mood! Simon Bryant will teach some classes later this year What other celebrity Chefs will we see at Sticky Rice? Short – Many I hope Long – We’ve been in touch with Kylie Kwong and hope to see her here soon. Simon Bryant will teach some classes later in the year and Cheong Liew has also expressed an interest once he returns from Spain. Neil Perry and Martin Boetz have also been invited, so we are hopeful! Continued next page Sticky News sticky rice cooking school newsletter the long & short of it meet the Owner Claire Fuller . . . What has Surprised you the most? Short – The “Thank you’s ” I get from our customers. Long – I get so much genuine thanks at the door when they leave and sometimes even kisses! I often get emails the next day and thank you cards with photos in the post. I take lots of phone calls when people just want to say how much they enjoyed it and to say thank you. It’s a very special feeling when that keeps happening. Will you open a restaurant? Short – No Long – Never.. Never.. Never.. Come and cook your own, you’ll enjoy it more and for longer I promise. Do you have any inside news or secret plans for the future? Short – Yes but they are a secret. Long – I see a huge Buddha Water feature, Thai floor cushions, Bamboo backdrop, Old temple doors and timber boardwalk........ What was your Stickiest Moment? Short – Forgetting to cook rice for the very first class! Long – Our ‘Foundation’ group as they called themselves, thought it was hilarious when I owned up that dinner would be curry without rice. Thankfully they all returned... and as a group no less. We made friends in a crisis! Teetering on a high stool after his master classes David Thompson leaves his mark on the school. Sticky Rice Cooking School Voted A Top 3 HotSpot in SA 2009 Spoilt for Choice We have hundreds of classes in our calendar but our brilliant Chefs have treated us to more! New Classes Secrets of the Indian Table Brian Smith Butter Chicken; Masala Vadai w Tamarind chutney; Prawn Curry of Coconut; Rava Iddli (a steamed Semolina and Cashew cake) with Rassam; Traditional Lamb Jalfrezi; Katchumber Salad w roasted peanuts; Lemon Rice and dessert of Karanji (small sweet pastry deep fried, with a sweet coconut filling). Award Winner Katrina Ryan Prawn and Ginger Fritters with Sweet Chilli Sauce; Seared Salmon with Fresh Turmeric and Lemongrass;Braised Pork with Sweet Soy, Cinnamon and Star Anise; Cucumber, Pommelo and Fresh Coconut Salad and Kanom Chine Noodles (long egg noodles in a Red Coconut Curry Sauce with pounded White Fish served with Pickled Garlic, Crispy Shallots and Peanuts). Japanese and sushi Workshop Yukiko Anschutz Some serious Sushi crafting in this class as well as some authentic and modern Japanese dishes. You will prepare a variety of fish and seafood Sushi, Prawn Tempura with Tentsuyu, and Chicken Teriyaki plus the famous Japanese Miso Soup. Tajines from Morocco Genevieve Harris Roasted Chicken wingettes marinated in Harissa • Lamb and eggplant tajine w ras el hanout • Spiced chickpea and tomato tajine – Chicken, olive and preserved lemon tajine • Buttered couscous • Almond, cinnamon and orange flower water filo pastry snakes. Asian Winter Warmer Kelly Lord Tom Ka Gai w Oyster Mushrooms (Thai Soup of Chicken w Coconut and Galangal );Slow Braised Beef w Soy Cassia & Star Anise; Stir Fry Prawns w Roast Chilli Paste & Peanuts; Warm Salad of Grilled Chicken w Vietnamese Mint and a Roast Shallot & Chilli dressing; Pineapple & Coconut Crumble. Asian Traveller Jordan Theodoros Beef Ribs w Coriander and Chilli; Prawn and Chicken Dumplings with Chilli Soy Vinegar; Steamed Fish Curry in Banana Leaf with Sweet Sour Relish of Cucumber, Chilli and Ginger; Chicken w Slow Braised Shitake Mushroom, Baby Corn, and Crispy Garlic Oil. Voted A Top 3 Hotspot in SA 2009… Awarded in the Top 6 for Australia 2009… National Finalist fo Some of our class dates for April to September 2010 Check our website for the date of our next class APRIL 2010 Wednesday 7th Thursday 8th Friday 9th Saturday 10th Sunday 11th Thursday 15th Friday 16th Saturday 17th Sunday 18th Thursday 22nd Wednesday 28th Thursday 29th MAY 2010 Saturday 1st Sunday 2nd Thursday 6th Friday 7th Saturday 8th Sunday 9th Wednesday 12th Thursday 13th Friday 14th Saturday 15th Sunday 16th Friday 21st Saturday 22nd Sunday 23rd Wednesday 26th Thursday 27th Sunday 30th JUNE 2010 Thursday 3rd Friday 4th Saturday 5th Sunday 6th Wednesday 7th Thursday 10th Wednesday 16th Thursday 17th Saturday 19th Sunday 20th Wednesday 23rd Thursday 24th Friday 25th Saturday 26th Sunday 27th Tastes of Thailand Thai Feast For Friends Thailand Adventure Asian Winter Warmers Indian Favourites Moorish Moroccan Award Winners Vietnamese and more Asian Balance Stars of Siam Thai Winners Asian Seafood 6pm 6pm 6pm 9.30am 2pm 6pm 6pm 2pm 9.30am 6pm 6pm 6pm Secrets of the Indian Table Thai Winners Award Winners Moorish Moroccan Bowl in One The Middle Eastern Mezze Thai Feast For Friends Thai Salads And Stirfrys Tastes of Thailand Thailand Adventure Entertaining Spanish Christine Manfield Master Class Christine Manfield Master Class Christine Manfield Master Class Asian Traveller Indian Favourites Thai Fish and Seafood 2pm 2pm 6pm 6pm 9.30am 2pm 6pm 6pm 6pm 9.30am 2pm 10am 10am 10am 6pm 6pm 2pm Award Winners 6pm Moorish Moroccan 6pm Vietnamese and more 3pm Asian Balance 9.30am A Taste of Morocco 6pm Stars of Siam 6pm Thai Winners 6pm Indian Favourites 6pm Tagines from Morocco 2pm Japanese and Sushi Workshop 2pm Thailand Adventure 6pm Thai Feast For Friends 6pm Tastes of Thailand 6pm Asian Winter Warmers 9.30am Asian Spice 2pm JULY 2010 Thursday 1st Saturday 3rd Sunday 4th Thursday 8th Saturday 10th Sunday 11th Thursday 15th Friday 16th Saturday 17th Sunday 18th Wednesday 21st Friday 23rd Saturday 24th Sunday 25th Wednesday 28th Thursday 29th Saturday 3st Essential Thai 6pm The Travelling Chef 2pm Tasting Thailand 2pm Mastering Stir Fry 6pm Spanish Tapas Class 2pm Thai Fish and Seafood 2pm Bowl in One 6pm Asian Balance 6pm Moorish Moroccan 9.30am The Middle Eastern Mezze 2pm Quick and Healthy Thai 6pm Entertaining Spanish 6pm Indian Favourites 1.30pm Stars of Siam 2pm Essential Asian 6pm Tasting Thailand 6pm Indian Master Class & Dinner for 2 2pm AUGUST 2010 Sunday 1st Thursday 5th Saturday 7th Sunday 8th Thursday 12th Friday 13th Saturday 14th Sunday 15th Wednesday 18th Thursday 19th Friday 20th Saturday 21st Sunday 22nd Thursday 26th Friday 27th Saturday 28th Sunday 29th Indian Master Class & Dinner for 2 1pm Stars of Siam 6pm Kurmas Vegetarian Adventure 10am Kurmas Vegetarian Spice Trail 10am Bowl in One 6pm Moorish Moroccan 6pm Asian Master Class & Dinner for 2 2pm Award Winners 9.30am Thai Feast For Friends 6pm Thai Salads And Stirfrys 6pm Thailand Adventure 6pm Tastes of Thailand 9.30am Asian Spice 2pm Mastering Stir Fry 6pm Entertaining Spanish 6pm Secrets of the Indian Table 1.30pm Thai Fish and Seafood 6pm SEPTEMBER 2010 Thursday 2nd Friday 3rd Saturday 4th Sunday 5th Wednesday 8th Thursday 9th Saturday 11th Sunday 12th Wednesday 15th Thursday 16th Friday 17th Saturday 18th Sunday 19th Thursday 23rd Friday 24th Saturday 25th Sunday 26th Moorish Moroccan 6pm Vietnamese and more 6pm Asian Balance 9.30am Stars of Siam 2pm Essential Asian 6pm Thai Fish and Seafood 6pm Thai Table 2pm Thai Winners 2pm Tastes of Thailand 6pm Thailand Adventure 6pm Asian Winter Warmers 6pm Thai Feast For Friends 9.30am Indian Favourites 2pm Thai Winners 6pm Spanish Tapas Class 6pm Tasting Thailand 1.30pm Japanese and Sushi Workshop 2pm or Best Food Experiences 2009… SA Great Regional Tourism Awards Special Commendation 2009… Tastes Of Thailand Pork And Prawn Spring Rolls; Tea Smoked Salmon Salad With Green Paw Paw And Red Chilli Nam Jim Dressing; Red Curry Paste; Red Curry Of Chicken And Thai Basil; Stir Fried Beef W Kaffir Lime And Roast Chilli Paste; Tapioca W Coconut. Thai Feast For Friends Chicken Ginger & Water Chestnuts Wontons W Spicy Chilli Cucumber Relish; Warm Salad Of Duck W Crispy Noodles & Citrus Star Anise Dressing; Chu Chee Curry Of King Prawns W Kaffir Lime & Wild Ginger; Stir Fry Pork W Pickled Green Peppercorns & Thai Basil; Warm Coconut Sticky Rice. Asian Winter Warmers Thai Soup Of Chicken W Coconut And Galangal; Slow Braised Beef W Soy Cassia & Star Anise; Stir Fry Prawns W Roast Chilli Paste & Peanuts; Warm Salad Of Grilled Chicken W Vietnamese Mint And A Roast Shallot & Chilli Dressing; Pineapple & Coconut Crumble. Thailand Adventure Prawn On Sugar Cane Sticks W Sweet Chilli Dipping Sauce; Yellow Curry Of Reef Fish; Jungle Curry Of Chicken; Caramelised Pumpkin Salad W Cashew Nuts & Coriander; Green Pawpaw Pickle; Coconut Slice. Thai Winners Pork And Prawn Spring Rolls W Sweet Chilli Sauce; Thai Beef Salad W Hot And Sour Dressing, Red Curry Of Chicken W Kaffir Lime Leaves; Stir Fry King Prawns W Thai Basil; Palm Sugar Tapioca Pearls. Award Winners Prawn And Ginger Fritters With Sweet Chilli Sauce; Seared Salmon With Fresh Turmeric And Lemongrass; Braised Pork With Sweet Soy, Cinnamon And Star Anise; Cucumber, Pommelo And Fresh Coconut Salad; Kanom Chine Noodles (Long Egg Noodles In A Red Coconut Curry Sauce With Pounded White Fish Served With Pickled Garlic, Crispy Shallots And Peanuts). Bowl In One Singapore Laksa With Chicken And Fried Bean Curd; Fragrant And Spicy Thai Warm Salad Of Pork With Fresh Lime; Stir Fry With Beef, Vermicelli Noodles, Thai Basil, Asparagus And Shitake Mushroom; Prawn And Pineapple Fried Rice. Moorish Moroccan Spicy Lamb Shank And Lentil Soup; Manoushi Pizza Breads With Scallops, Prawns, Baba Ganoush And Harissa; Twice Cooked Duck With Walnut And Pomegranate Sauce; Seared Chermoula Fish With Lentil And Parsley Salad And An Amazing Carrot Pilaf. Secrets Of The Indian Table Butter Chicken; Masala Vadai W Tamarind Chutney; Prawn Curry Of Coconut; Rava Iddli (A Steamed Semolina And Cashew Cake) With Rassam; Traditional Lamb Jalfrezi; Katchumber Salad W Roasted Peanuts; Lemon Rice And Dessert Of Karanji (Small Sweet Pastry Deep Fried, With A Sweet Coconut Filling). Stars Of Siam Green Curry Of Prawn And Thai Basil; Stir-Fry Chicken And Cashew With Dried Chilli And Baby Corn; Crispy Salmon W Green Mango Relish; Banana Fritters With Palm Sugar Syrup. Entertaining Spanish Traditional Paella With Seafood, Chicken And Chorizo; Garlic Mushrooms With Manchego And Almond Garlic Sauce; Slow Cooked Roast Duck W Sour Cherry Sauce; Salt Cod Croquettes With Saffron Mayo; Piquillo Peppers Stuffed W Goat Cheese, Pinenuts And Capers. Thai Salads And Stirfrys Steamed Snapper Salad W Coriander, Thai Basil And Garlic Chips; Wok Seared Prawns W Snowpeas And Crispy Garlic; Ginger Poached Chicken Salad W Kaffir Lime And Coconut; Pickled Vegetable Salad; Prik King Curry Paste, Prik King Pork W Wild Ginger (The Traditional Dry Curry Stir-Fry). Asian Traveller Beef Ribs w Coriander and Chilli; Prawn and Chicken Dumplings with Chilli Soy Vinegar; Steamed Fish Curry in Banana Leaf with Sweet Sour Relish of Cucumber, Chilli and Ginger; Chicken w Slow Braised Shitake Mushroom, Baby Corn, and Crispy Garlic Oil. Thai Fish And Seafood Freshly Shucked Oysters W Chilli Lime Juice; Salt And Pepper Squid W Wasabi Aioli; Soft Shell Crab W Red Curry Sauce And Lesser Ginger; Prawn, Cuttlefish And Scallop StirFried With Lemongrass And Sweet Fish Sauce; Grilled King Fish Skewers W Wild Ginger, Chili And Soy. Vietnamese And More Chilli Salt Squid; Crispy Vietnamese Prawn And Pork Pancakes With Rice Papers And Peanut Dipping Sauce: Steamed Ginger And Shallot Custards With Spicy Minced Chicken; Braised Five Spice Master Stock Duck. Asian Balance Crispy Salmon, Shallot And Ginger Straws With Wasabi Mayonnaise; Hot And Sour Prawn Soup With Galangal, And Coconut Milk; Red Curry Of Duck With Lycees; Warm Salad Of Crispy Fish With Lemongrass, Mint And Ground Roast Rice. Caramel Poached Pears With Turmeric And Ginger. A Taste Of Morocco Hummus With Minced Lamb, Currants And Pine Nuts; Chickpea Battered Barramundi With Muhumarra (A Grilled Red Capsicum, Walnut And Pomegranate Paste); Tagine Of Chicken, Chickpea, Apricot, Cinnamon And Preserved Lemon Served With Quinoa; Oranges With Rosewater, Dates, Pistachios And Yogurt. Indian Favourites Masala Dosa With Sambar And Coconut Chutney (A Rice And Urad Dal Pancake Filled With Masala Potatoes). Roast Chicken In Yoghurt Sauce (Marinated Roasted Chicken Finished In An Aromatic Yoghurt Sauce). Lamb Saagwala (Lamb With A Variety Of Leafy Greens And Redolent With Cinnamon And Green Cardamom) Pancha Phalam (A Delicious Fruit Curry Flavoured With Mustard Seeds, Curry Leaf And Turmeric).Egg Paratha (Filled, Light Flaky Paratha Breads).Cardamom Payasam With Roasted Rhubarb. Tajines From Morocco Roasted Chicken Wingettes Marinated In Harissa; Lamb And Eggplant Tajine w Ras El Hanout; Spiced Chickpea And Tomato Tajine; Chicken, Olive And Preserved Lemon Tajine; Buttered Couscous; Almond, Cinnamon And Orange Flower Water Filo Pastry Snakes. Japanese and Sushi Workshop A Variety Of Fish And Seafood Sushi; Prawn Tempura With Tentsuyu; Chicken Teriyaki; Japanese Miso Soup. Asian Spice Traditional Drunken Noodles W Holy Basil And Chinese Broccoli; Northern Thai Style Hunglay Chicken Curry W Peanuts; Spicy Prawn Skewers W Peanut Sauce; Warm Chilli Eggplant Salad W Lemongrass, Fried Shallots And Garlic. Essential Asian Vietnamese BBQ Pork Cold Rolls With Dipping Sauce; Pad Thai Noodles W Prawn ,Chicken And Tofu; Red Curry Of Duck W Lychee; Thai Beef Salad W Roasted Ground Rice; Poached Chicken And Coconut Salad W Crispy Shallots. Mastering Stir Fry Prawn And Charred Eggplant With Thai Basil; Char Kway Teow Noodles W Chicken and Chinese Sausage; Stirfried Flathead With Blackbean, Garlic And Ginger; Chicken With Snake Beans And Chilli Paste; Fried Eggs W Spicy Tamarind Dressing. The Travelling Chef Burmese Spiced Crispy Chicken With Coriander (Chicken Pieces Marinated In A Mix Of Fresh And Dried Spices, Fried And Then Tossed In Caramelised Chillies And Coriander.) Vietnamese Hot And Sour Fish Soup With Fresh Pineapple (Simple Asian Fish Stock Flavoured With Tamarind, White Pepper, Fresh Pineapple And French Coriander); Malaysian Rendang Dinding (Beef Slices Cooked With Deep Fried Onion And Garlic And Flavoured With Tamarind, Palm Sugar And Dark Soy) Indonesian Stir Fried Chilli Prawns With Kangkung And Green Beans Using Sambal Bajak, A Fantastic Mellow Yet Flavoursome Indonesian Chilli Sambal; Malaysian Kueh Onde Onde (Coconut Coated Pandan Dumplings Filled With Melted Palm Sugar) Tasting Thailand Pork And Prawn Spring Rolls; Sweet Chilli Sauce; Tea Smoked Salmon And Green Papaya Salad; Penang Chicken Curry; Chilli Jam; Stir Fried Beef With Chilli Jam; Tapioca With Coconut And Mango. Spanish Tapas Class Prawns Sautéed With Sherry, Garlic And Parsley, Crispy Potato Cubes With Truffled Cheese Sauce, Chorizo Sausage Wrapped In Pastry With Smoky Tomato Relish, Roasted Green And Black Olives With Orange Rind, Fennel Seed And Herbs, Serrano Ham Salad With Almond Garlic Sauce, Chicken Escabeche, Fig Fritters W Truffle Honey. Quick And Healthy Thai Tom Yam Talay A Hot And Sour Seafood Soup;Ma Ho Galloping Horses With Mince Pork Topping, Phad Thai Noodles The Traditional Thai Fried Rice Noodles, Phad Gai Bai Kraproa Stir Fried Chicken With Basil, Tropical Fruits W Lime And Coconut Syrup. Kurmas Vegetarian Adventure Curried Malay Noodles (Laksa); Turkish Rice Pilaff With Thyme, Orange, Ginger & Pinenuts; South Indian Mustard-Tempered Carrot Salad With Lime And Fresh Coriander; Saudi Baharat-Scented Chickpeas With Fresh Spinach; Singapore Curry Puffs; Indonesian Chili & Tomato Pickle (Sambal Bajak); Homemade Yogurt Cheese (Labneh) With Balsamic And Honey-Drenched Strawberries. Kurmas Vegetarian Spice Trail Spicy, Sweet & Sour Masoor Dal Soup With Mixed Vegetables, Orange And Pecan-Studded Canadian Wild Rice And Basmati Pilaff, Cream-Infused Delhi-Style Panir, Fresh Chili And Dried Fruit-Filled Croquettes (Malai Kofta), Gujarati Fenugreek-Scented Pumpkin Curry With Flame-Toasted Pappadams, Tender Griddle-Baked Whole-Wheat Flatbreads (Chapatis), Lemon-Infused Dubai-Style Salad Of Fresh Dates, Toasted Turkish Bread, Almonds, Bitter Greens, Fresh Herbs & Feta, And Pakistani-Style Creamy Vermicelli Dessert (Kheer Sevian) Thai Table Sautéed Prawns With Roasted Peanuts Wrapped In Betel Leaves With A Coconut And Shrimp Paste Dressing; Chiang Mai Curry Noodles With Chicken (Curry Sauce With Oiled And Crisp Egg Noodles, Braised Chicken And Deep Fried Garlic And Chilli); Stir Fried Marinated Pork Mince Salad With Deep Fried Eggplant, Mint, Coriander And Toasted Rice; Carrot, Cashew Nut And Coriander Wontons With Sweet Chilli Sauce; White Sticky Rice With Banana And Palm Sugar Syrup. Book and Browse class menus online at www.stickyricecookingschool.com.au/school.php or by phone 8339 1314 Sticky News sticky rice cooking school newsletter Christine Manfield Master Class May 20th/21st/22nd Topping the bill in May 2010, Internationally renowned and famed Chef Christine Manfield will be delivering 3 hands-on master classes where technical excellence and Asian fine dining is on the menu. Master Classes During the 4 hour hands-on class, Christine will deliver her wealth of knowledge and prepare and demonstrate a challenging menu based on her best selling ‘Universal’ restaurant dishes and recipes from her newest cook book ‘Fire’. Following the demonstration of each dish, participants will create their own attempts under the watchful eye of this great Chef. Exquisite Dining and Wine Tasting will follow with visiting Adelaide Hills wineries Nepenthe and Bird in Hand already lined up to complete the gourmet day. The class focuses on the technical and challenging elements of this complex Asian menu. Rice Crackers and Chilli Pork(organic berkshire pork w Makrut lime leaves, cashews and coconut served on deep fried golden rice cakes). Rare Roasted Hahndorf Venison w Spiced Beetroot and Coconut Sambal- (garam masala oil rubbed Hahndorf Venison w spice infused beetroot served w coconut tamarind sambal). Palm Sugar Kingfish and Green Mango Salad w Caramel- (exquisite hiramasa kingfish fillet in caramel sauce with salted dried radish and green star fruit served on betel leaves). Salted Hazelnut Caramel and Chocolate Tart. (chocolate pastry, salted hazelnut caramel and chocolate ganache w Mandarin Napoleon liqueur). Bookings at www.stickyricecookingschool.com.au/school.php or by phone 8339 1314 Price $295pp Indian Master Class plus Dinner for 2 with Marieke Brugman July 31st/August 1st A skill changing and in-depth look at Indian Cuisine is planned in the master classes with Legendary Chef Marieke Brugman. With an unsurpassed passion for and knowledge of India and for 30 years at the helm of the kitchens at the HowquaDale Gourmet Retreat this great Chef will be gracing our kitchens to teach excellence in an Indian feast on July 31st and August 1st. A profoundly respected Chef and owner of her own gourmet cooking school for decades Marieke is now inspired to teach further afield as she lead culinary tours to India through her company The Art of Living. The class is limited to 10 places but please invite a partner to come dine with you after the class. The class focuses on the technical and challenging elements of this Indian menu. Samosas with fresh Tomato curry leaf chutney served as small appetiser on arrival for dinner; Goan Prawns;South Indian “Lamb Istew” finished with coconut cream; Pineapple Rasam (south Indian); Bhel Puri (North Indian snack salad); Fish Biryani (Kerala dish of Arabic origin); Chettinad Quail Curry; Bengali Mustard Fish in Banana Leaf with egg peanut salad; Eggplant with Tamarind Tomato sauce; Cabbage with mustard seeds and curry leaves; Cauliflower and masala sauce; Carrot Halwa with drained cardamom yoghurt. Asian Master Class w Dinner for 2 with Chef Katrina Ryan August 14th A repeat of the sell out Master Class with Chef Katrina Ryan- ex head chef at Neil Perry’s Rockpool Restaurant Sydney. Cooking is limited to 10 places but please invite a partner to come dine with you after the class. The class focuses on the technical and challenging elements of this Asian menu including handling live crab, deboning chickens, filleting Rainbow trout, mastering T-smoking techniques, a butchery tutorial and a recipe challenge. Crispy Coconut Fried Prawns stuffed with pork served with sweet chilli and ginger sauce and mint and pommelo Salad; Salt and Pepper Crab; Rainbow Trout , boned and tea smoked with 4 sauces. Fresh Coconut Carrot and Lime leaf salad; Boned whole Chicken stuffed with Chinese Crab omelette and served with chicken broth and XO sauce. Sautéed water spinach with oyster mushrooms and yellow bean sauce and Star Anise Cream with Caramel Ginger Oranges and Sesame Snap biscuits. Sticky Rice Cooking School Voted A Top 3 HotSpot in SA 2009 Star Chef Profile Ali seedman It now seems that to be profiled as the Star Chef in the Sticky Rice Newsletter you need to deliver not one, not two, or three, but four new classes for the season! Topping the bill this time and with a professional career spanning over 20 years is Chef Ali Seedsman. A bit of a legend around Adelaide, having had a long professional career stint in Sydney Ali returned home to become the 1st Executive Chef at Magill Estate where she employed and oversaw many of our now, well known, Adelaide Chefs. Well respected and much loved amongst foodies and Chefs alike Ali is a key player in our Adelaide food world and delivers a very active, hands on class every time. Ali now runs her own successful catering business and dedicates her teaching time to Sticky Rice Cooking School where she has produced four fantastic new classes to extend, entertain, encourage and enlighten us through the cooler months. Mastering Stir Fry Entertaining Spanish This class concentrates on Wok Techniques, choosing suitable and interesting stir fry ingredients and combining pastes and sauces that will bring your stir fry and noodle dishes up a notch or two! Prawn And Charred Eggplant With Thai Basil; Char Kway Teow Noodles w Chicken and Chinese Sausage; Stirfried Flathead With Blackbean, Garlic And Ginger; Chicken With Snake Beans And Chilli Paste; Fried Eggs w Spicy Tamarind Dressing. Essential Asian Master the essentials of Thai and Vietnamese flavours all in one menu. Vietnamese BBQ Pork Cold Rolls with Dipping Sauce; Pad Thai Noodles w Prawn ,Chicken and Tofu; Red Curry of Duck w Lychee; Thai Beef Salad w Roasted Ground Rice; Poached Chicken and Coconut Salad w Crispy Shallots. Eat fabulous Spanish dishes every night of the week or prepare it for your next entertaining dinner. Traditional Paella with Seafood, Chicken and Chorizo; Garlic Mushrooms with Manchego and Almond Garlic Sauce; Slow Cooked Roast Duck w Sour Cherry Sauce;Salt Cod Croquettes with Saffron mayo; Piquillo peppers stuffed w goat cheese, pinenuts and capers. Essential Thai Full of the essential teachings of Thai Cuisine this class equips you with some great recipes. Chicken and Beef Satays with Peanut Sauce; Light Red Curry of Chicken w Kaffir Lime; Roast Duck, Pineapple and Thai Basil Salad, With Sesame Oil and Rice Vinegar Dressing; Stir Fried Prawns with Charred Eggplant, Chilli, Thai Basil, and Sweet and Sour Sauce; Sticky Rice with Banana and Coconut Cream. Sticky News sticky rice cooking school newsletter Sticky Recipe INGREDIENTS METHOD 1 tin Chaokoh coconut cream 5 duck marylands 1 tblspn kecap manis 3 tblspns red curry paste 1 Open the carton of coconut cream without shaking and spoon off ½ cup of thick cream from the top. Set aside. 3 long red chillies split & deeded 3 kaffir leaves 1½ tblspns palm sugar 2 tblspns fish sauce ½ cup Thai basil leaves 8 fresh or tinned lychees seeded and broken in half R ED 2 Smear the kecap manis over the duck legs and place in a baking dish with the rest of the carton of ‘thin’ coconut cream. Bake at 160C for 1½hours. Cool and remove the meat from the bones and tear it into pieces. Reserve the cooking broth. 3 Heat the thick coconut cream in a wok and cook stirring until the cream ‘cracks’. 4 Add the curry paste and fry for a few minutes until the paste is fragrant and the oil separates from the paste. Add the chillies, lime leaves and palm sugar. Fry till the paste darkens then add the fish sauce and 1½ cups of the reserved duck and coconut broth. 5 Add the duck meat and heat through. Stir in the basil and lychees and serve. U D C K F W O I T Y H LYCH R R U E C ES Book Review FIRE by Christine Manfield This book will make you want to stroke it lovingly as you ponder its content. With a sexy red velvet cover Christine Manfield’s latest book Fire: A World of Flavour is a 5 star account of food and culture from Tokyo to Istanbul stopping off at all places in SE Asia and more. “I have Fire in my Belly when it comes to all things culinary and travelling the world.” She says. “This book will make you cook, this book will make you travel” I say! All Books are 10% off after Class. Sticky Rice Cooking School Voted A Top 3 HotSpot in SA 2009 Our Reviews Sticky Rice Cooking School is a “MUST” says Huey Sticky Rice Cooking School filmed with Huey’s Highest Rating Daytime TV Show. Huey’s top ranking TV cooking show invited us along for a cook-up after shooting footage of our class in action at the cooking school the night before. Huey’s Cooking Adventures claims to be the highest rating daytime TV show between 9.30am - 4.30pm across all channels.....so great coverage for us! Our Chef Kelly Lord (right) and Iain ‘Huey’ Hewitson cooked up an inspiring Thai Menu of Steamed Snapper Salad w Coriander and Lemongrass during the filming day. Sydney Daily Telegraph reports on Sticky Rice’s ‘Excellent Reputation’ am | food & wine ,* % 1.%+* %"! +)('" ) 8%;84! 1 F TOP O THE CLA F SS 2 Cours + Glass ofe Lunc Wine Tue Available 12a Welb s - Fri & Sun ad ela ide ma tte rs ourne Stre rom business et MITCHAM analyst to runn 82 Classic tech niques + ing an Asian school is anyt modern inÀ cooking hing but an “It was a mat obvious care for Claire Fulle ch made in er path but r it has been hea ven parents to as I’d lost both the fulfilme cancer,” she nt of a drea Claire’s new my m. says venture – the . “I did dem they’d help, Sticky Rice o classes, and we’d cook – offers an Cooking Sch array of Asia in this little ool motel-style kitchen in the n cuisine clas accommoda respected loca ses taught tion and we’ l and intersta could and we by d just do wha te chefs. Afte cooked up som most of her t we r working adult life as e great thin It gs.” was a business ana a temporary foodie Claire stint but a turn lyst, keen finally decided ing point. Clai back to her to follow her cooking edu old job but once re went passion for cation after more grew dise a stint at hom she’d had a children. Toge nchanted – glimpse of wha e with her youn ther with husb t she really g and Mark, she wanted to do. “I said to my Sticky Rice set up the Cooking Sch husband Mar ool, at Stirling, k ‘look I thin to have to do last year. Scottish-bor k I’m going something abo n Claire had ut this’ and grown up eati cooking scho traditional nee then I did a ol business ng plain food ps and tatti plan – , budgets and and I said ‘you es and stov love with exot forecasts ies – and fell know I think ic Thai flavou in it can work’,” rs on a trip Claire wrote she says. to Koh Sam “My palate to Helen and ui. wasn’t grea Peter Brierty t growing up respected Spir to Thailand who run the but when I it House Coo as a young went Qld, king School adu lt who it have I been was like ‘wo in Yandina, later became eating Shephe w, why her business rds pie all my mentors. Back in Stirl there’s all this life?’ when ing, Mark and wonderful food Claire bought out there,” house, and an old deli and Claire was she says. began exte hooked and nsive renovati started expe year. Sticky ons home, cook in rime Rice July last nting more opened in Octo ing for frien at ds and, as her ber. “I hadn’t know did her know pantry grew ledge of Tha n there wer , so i cuisine. e so many up here and foodie people She continue I was ama d working zed how wonderf in finance but advertise yo supported me questioning ully they when I first found herself ur her career path opened the were booking during stints doors - peo home mum products or in for classes as a stay-atple with children while there services Ellie, now 5, outside...I mea was a skip and Fraser, Claire ease n that’s faith 4. d herself back !” she says. in Ad ela The into ide Sticky Rice work life by a volunteer Matters taking up cooking clas job as a cook s program sessions led ing teacher Council’s Gree includes by talented at The Can nhill Lodge cer Theodo local chefs accommoda such as Jord ras and Ali houses peo tion which an ple from inte Seedsman and rstate or regi as Kelly Lord visiting chef are in Adelaid ona and s such l area Katrina Rya e for treatme s who in n from the nt. Queensland Spirit House . NEED ADDITIO NAL Claire Fuller (top) runs the popular Stick y Rice Cook ing School, with classes by talented chefs including Jordan Theo doras (abov e) To see the latest news and reviews about the school visit our News and Reviews Page. hhtp://stickyricecookingschool.com.au/funstuff/ Written by KYLIE FLEM ING Photographs by CATHY MUN DY SALES? www.stickyric ecookingsch ool.com.au Call 8362 3757 for advertisi solutions and ng concepts Sticky News Gift Vouchers sticky rice cooking school newsletter cher u gift vou lturalcef u alc ur ef ult h fsc tisec ious e c d h ec xper deli fille nc e n e rie ood reat fsfu g To f n e pe c ex sses hefs ech ooki u y r e lc rn cla ntsc entu efsc ura jou ing v ie lt Fromef ch ing oxcit gred ngad ood fscu ech us f s ok nce okining i i e s o t k cio d h e r To u c o c r# eliountfille es ingf ssesfo gjo pe courne ss ce dAm Vouche ss a k nr ondclays rien odex eate fun o lopve cla coo efscl piri fo g e rs fo fs Unin r s s til e f c s y d s x lid fs ech Va ok u e in han eye he ver sch e s g c o h s r d d c c insticakte lc co From y ricuern ngcla ents ventu hefs turaed foo rydi frien ulat 96 Ol f Sticky Ricet i cotoi cred Mou gjo s at the e g ulthorische s online visi king clas ad odc cAu g dscho astic coo of your choice lin okin sstim nyou okinntP/BaerkxerciRoadk,ginre you can ards a fant rnatively class ou seconditicons ’t inogl esfo hefs r tiand iuse r Eo ment tow To book the uiries. Alte pe books. Don admin unF 08 83 in Stirling, o k o d e d as pay i reci i 4 for enq Hills. her c c ms e o s v 131 be and l e SA c @ Ter vouc 39 9 laid f r s s can gifts e sticky e s s Ade 51 13c o 08 833 e great ling s52 t bring you 14 nt day il,lcom p Your voueche s ecookig dreool in Stir .au or Tel as which sells hers. You mus it card on the Amou se ww dlo sric inw.gstic laric is nfool. vouc ool shop r# cred t Sch cla enc dex Cooaking nded and uingsch king Sch not replace lost ment by cecookin inngsc on ecoo f foo sesp sclas cook fscky the Coo r .stickyri sher take pay ol.com eri not be exte kly. Vouche will o www i can e kingsc sho we will we g and quic vouc date f et, r nd youe r s fill expiry s like cash you forg n f e sp y ause seat voucher dhool.comxp.au sfo her - it’s ki the class. If sc spe her. The school bec attend chvouc lose the cla che over sch o ent the vouc the cooking eyou gin ehan eye .auasse chef uwith when you o r n you presk well ahead to n d whe d c i you n c nd Boo and refu fsble for cash. ntil foo rydi frien ulat reat jour ngcl ents vent not eema i Valid U chrede c e g g d ti lin okin sstim nyou okin exci gred inga food r o ve ssio esco gfun esin ook sses sc o l a s d ss9 Ogc cla in ed icky Rice ld M n foo sesp sclas cook fscla pi6rin at the St it Authoris so ount B s f ing class oice online vis e y arker n nd tic cook ch ins cla che over sch y you ca a fantas class of your Road ng tehEa d d ernativel s. Don’t i towards e c s t Alt th P o , t on i n en s. / S ok iti ym irie F 08 tirling ok nd pa admin la rea fo ryd frie lls. To bo 1314 for enqu and recipe bo voucher s and co n be used as u Hi 8 , rm 3 ide S @ Te 3 c ts ela e 39 A 515 g 9 131 sticky great gif must bring your the day l 08 83 ucher ca in Stirling, Ad Te vo lls lin okin sstim nyou 2 se or ur 4 w ri Yo u ich ww.sti c .au card on School r hers. Yo ool.com School shop wh o ckyric ecookings by credit lost vouc Cooking ricecookingsch d and is ve ssio sc chool. Cooking will not replace n take payment not be extende ecook ky a dlo r in the www.stic ca ly. will com.a d we ingsc ur vouche cash an If you forget, we her expiry date e seats fill quick hool. foo sesp spend yo ucher - it’s like class. com.a u The vouc school becaus s r. the vo d he the en a uc e vo los u oking the you att cl present to the co u when cher u o v t f i g cu ech us io is efs ch per t elic illed e c d f x n e e d at fun rie As always our Cooking Class Vouchers are a great gift idea pe esfoo fscre hefs king x e c and are available to purchase and redeem online or by phonerney class tsche ture fscoo ralcu n u e ltu g n e o h e j n v i i ef c it couldn’t be easier! ing coxcit gred ngad ood fscu ech us k e okinin f s o i i e s n o t k cio led h s g joouorn sse fu er sc eli ec l se king lasse fo gcfo celays ienc dexp ted unfi s r 8339 1314 www.stickyricecookingschool.com.au/vouchers n a i ir oond lopveerr foo crea efsf ng cl oo efsc s s p c f s y i s d s in han eyex sse hefs rech ook u he er sch dc cov d insg e lc la sc tu sc rn foo rydi frien ulat rteicakty rjo icue cotingc ient dven chef ltura ef c e g g o m u d k i inreg s ga ood sc s ch lin okin ssti nyou okin exc ool sf ef r tise iciou d r ng ockhin n o o o i e h i e u c c s v l c f s s e le s s e o o e e l s g s l e i p s c c a s d x s la in g n ed nf foo sesp sclas cook fscla pirin sonc erie oode reat fsfu g s f p esf e y fsc eche okin nd ex ins cla che over sch oen you r hrefyoundsyocu wh ng teha rney lass sche tuwit ll ahead d d i c o t i n d f for cash. Book we la rea jou fo ryd frie eemable gc ient ven an rede noth u n i c c e g g d t lin okin sstim nyou okin exci gred inga food co gfunexercise, co lover steam sin ook sses sio ebuilding s As a scorporate e s c a a n s d sp as ooki sclas iring oncl foo cooking se fscl class a private team f seesyour s p c will s e y d a e r cl ve dsch ingin ehan ch workingfotogether skill sets, bonding od dico and t at anew en learning y r fri imul cre u having a fun and inspiring day. ne kand t ing swine over finelifood and o s y oo ver sion sc dlo pas Classes forfooCorporate team-build days can be conducted by working in delegated es ss cla Corporate Classes groups, competition style or by collaborative team effort depending on your focus. Private Events Stic Birthday celebrations, hens parties and friendship group get togethers can all be a great reason to arrange your own private class. Sticky News For more information visit our website’s Private Class page G ift Vo http://www.stickyricecookingschool.com.au/school/private.php uchers or phone 8339 1314 sticky rice Che ing sc hool As alw ays ou and are ava r Cooking Class ilable it cou Vo ldn’t to pu rchase uchers are be ea sier! and a gre redee 1314 at gif m on t ide www.s line a tickyr or by sti icecoo phon cky ric kingsc e e coo hool. kin g sch com.au cooolok /vouch in ers fog jour ile Ke lly Stick stick as Ali cook ing scho lasse ol Receive our next Newsletter te Eve nts e our next N ewsle tt To Bo ok Cla sse ww cook ing jo ur for fo neys od lov ers ed sm an this e If yo New u w o Miche the slet uld li comes lin Starre fro ter yo ke d Ch to to Sti nt re cky Ric ef pa u ca ge n re ceiv e Chef e of Profile ou giste the Yukiko s rw n An eb r you ext ed Ka trina schutz site r d it Ry ioAli . w eta n oSeed an ww ils Ge f th sman .sti via ne viv ee SHa ck Keth ti rris yric llye Lo new rd ck Kuerm coa slet y Ric okDasa te e ing r sch link o oo l.co n m.a u eo ur dition ne xt Ne ws Stic ky let ter ice co ok ing sch oo rd ln ew s let a Cookin g Scho ol Vo ted A ter News sticky rice Top 3 HotSp ot in SA this cook ing sc hool editi on #0 4 | sp rin g 20 09 Stic 2009 edit TV Th Film e C in he g T f he Ast Co on ok ish an ing Sti d ck Rev yR iew coHok ea eci s Sa lting pe lad hy Tjourn ha eys for foo id Velov ge er tab s le newsl Celeb etter Mich rating 1st year A ‘‘For a elin Sta n rr maste nivers e dC ry ary your of Thai co hef Dav tasteb oking, id Tho with uds to you m be yo ust allo mpson ur guide’ w ’ New s http://www.stickyricecookingschool.com.au/newsletter.php r.php ky r ion ky stic New ky r ice STI In cky co ok s ing ed sch itio n# oo 02 | ln ew s therice c Topooking 3 in scho SA!ol de le em Th be tte r e r2 the Ade 00 8 co 20 Stic laide ok ing 09 k an y Ric Annu for journ d it e C al foo ey 2 ’s d lo s on ookin 009 vers eo f o g Sc as p nly hoo ubli 3 p l in she d lac it es s To by th p2 lis eA ted 0 d in Hots ver ti So uth pots ser Au to v has str li is ali it in sted a. c It do esn expert ’t get big ger or ise an Scho d wh bette ol at a compli r that thi to Ad that this s in int elaide me Sti oppo for the ernationall nt to the terms of cky rtunit Thai Sticky y res first y in No New pecte time David Rice vembe to teach d Ch in 8 Sti Cooki Thom s at ef years anniv r ck pson ersary 2009 wil the schoo becau will travel ng yT l ma l. 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C cho e sa d the Ma elly L zine ou and u ass rnali tw sses triona bropular tra and Oct Sticky Ric turw .au over ta st ran can ol ord o an mo rch Book “I 200 happ e Weas pubelaire du es a sts vi king d th adcas vel/dest 15th 20 sq w th 0 Revie cla a y t b ri Ch uea e li st sh 9 w sch 09 wil tho t to sitbli site haven ina Thai the efs sec ng e as a custome sses an to m ve ed st sh l see e’s street w e co as ug lo tucked millions tion ser d ma d rs lat u im ure Sti ry ht the the ed f ex ing ies Ge food Descr jor tou abou er it thousands d, p uld grea led p ck w aw fi Foo in in th re ro ay ris e rs cite y t d lov in the t this foo taway, at ss ud the th t widelyibed as a t attrac is now reg of ple have enough ers in So p men e A expec Adela d tio Nov the mon on eop that ase nn uth Au has ho publicis world cla n for the arded ide Hil lovers t. ed to enj th t rou le em th u w in ss ed d th off str nd oy sted ls. state. e es wit ber itoria the al sh er corpo by the me experien and cla, in their ongoing alia are luc a h th have tim e cl l e ce an rate publi own sh ass t the here ky sses b e e team dia, the pic c d o coo ee cla p. can tur tha p a kn es king cu schoo build . ow school be booke esque Ad sses, yea sto nd I rodu n ab t l s for r elaide ple le ct how som I am mer am d onl calend www.s many th ine asu e Hills ve ar or es sa 08 83 tickyrice pec at by ph via the re well peop ry a re coo 39 13 one. to p w 14 Gif kingschoo run e are le hav preci enjoyi ially t Vou l.com. e ta ati ng thes do chers au ve ke are als / e cl ing. n to of th o ava It ass ilable e es reall let . .” y is me a er Receive the next copy of our newsletter by email by joining our newsletter mailing list at s! w.stic kyrice Book on or ph line cookin one the gscho at office ol.com Cost 8339 .au $125 1314 pp inc lunch . ludes or din tuitio ner an n, ing Down d win redien loa e. ts, www.s d our lat est tickyr icecoo class cal or bro enda wse kin gscho r the me ol.com from nus on .au/n line. ewsle tte Se s ceiv Birthd ay cel ebrat can all ions, be a hens great parti For mo reason es an re inf to arr d frie ormati http:/ ange ndshi /www on vis your p gro own .st or ph it ou up get privat r webs one 83 ickyricec togeth e cla ookin ite’s 39 13 ers ss. Pri gscho 14 ol.com vate Cla ss pa .au/sc ge hool/ privat e.php Receiv stic Lo Sticky aD gift vouche r rs y ri y Rice Ku rm gift voucher Re Recei ve the next news copy letter of ou mailin r news g list letter at by em http:/ ail by /www joinin .stick g our yricec ookin gscho ol.com .au/n ewsle tter.p hp s ter ne od ys love rate C Priva New newsl et r fo ce rof cook 8339 Corpo ky fP Achie of a 1 vements year O ld To Book Classes! Book online at www.stickyricecookingschool.com.au or phone the office 8339 1314. Cost $125pp includes tuition, ingredients, lunch or dinner and wine. Download our latest class calendar from www.stickyricecookingschool.com.au/newsletter.php or browse the menus online. cooking journeys for food lovers sticky rice cooking school 96 Old Mount Barker Road, Stirling, SA 5152 P/F 08 8339 1314 E [email protected] www.stickyricecookingschool.com.au