Sticky News
Class Calendar
March
Saturday 04
March _ September 2017
May
10am
2017 Travelling
Chef
Thai and
Vietnamese
Banquet (GF)
Thai Food
Workshop 1
July
Saturday 19
5pm
Stars of Siam
Sunday 20
2pm
Asian Adventure
Friday 25
6pm
Asian Banquet
Saturday 26
10am
2017 Greek
Mezze
Sunday 27
2pm
Essential Thai
Friday 05
6pm
Quick and Healthy
Thai
Saturday 01
5pm
Vietnamese Feast
Saturday 06
10am
2017 Taste
of Spain
Saturday 01
10am
Middle Eastern
Feast 2
4pm
Stars of Siam
Sunday 02
2pm
Monday 08
6pm
Dessert Bar
Master Class
Thai and
Vietnamese
Banquet 2
Vietnamese Feast
Dessert Bar
Master Class
10am
6pm
6pm
Saturday 30
Friday 12
Monday 03
Saturday 13
5pm
Essential Thai
Friday 07
6pm
Asian Adventure
Saturday 30
5pm
Sunday 31
2pm
Sunday 05
2pm
Thursday 09
6pm
Friday 10
6pm
Asian Adventure
Saturday 11
10am
2017 Taste of
Morocco
Sunday 12
2pm
Tasting Thailand
Saturday 13
10am
Essential Spanish
Saturday 08
10am
2017 Travelling
Chef
Friday 17
6pm
Vietnamese
Feast
Sunday 14
2pm
2017 Japanese
Banquet
Sunday 09
2pm
Essential Asian
September
Saturday 18
10am
Spice Trail 4
Monday 15
6pm
Dessert Bar
Master Class
Monday 10
6pm
Dessert Bar
Master Class
Friday 01
6pm
Stars of Siam
Sunday 19
2pm
Stars of Siam
Friday 19
6pm
Asian Adventure
Friday 14
6pm
Essential Thai
Saturday 02
10am
2017 Travelling
Chef
Friday 24
6pm
Essential Thai
2017 Spanish
Tapas
Asian Adventure 2
2017 Fish and
Seafood Class
10am
5pm
10am
Saturday 15
Saturday 25
Saturday 20
Saturday 02
5pm
Sunday 21
2pm
Quick and Healthy
Thai
Sunday 16
2pm
Asian
Adventure 2
Thai and
Vietnamese
Banquet 2
Sunday 03
2pm
Spice Adventure
Monday 17
6pm
Chocolate Master
Class
Friday 08
6pm
Essential Asian
Friday 21
6pm
Taste of Asia
Saturday 09
10am
Saturday 22
5pm
Asian Adventure
2017 Fish and
Seafood Class
Saturday 22
10am
Stars of Siam
Sunday 10
2pm
Vegetarian
Adventure
Sunday 23
2pm
Thai Seafood
Feast
Monday 11
6pm
Friday 28
6pm
Quick and Healthy
Thai
Monday Class
$99 #3 Master
Class
Friday 15
6pm
Tasting Thailand
Saturday 29
10am
2017 Greek
Mezze
Saturday 16
5pm
Asian Adventure
2pm
Tasting Thailand
Saturday 16
10am
Essential Spanish
2pm
Taste of Vietnam
6pm
Monday Class
$99 #2 Master
Class
Sunday 17
Friday 22
5pm
Thai and
Vietnamese
Banquet (GF)
Saturday 23
10am
Vietnamese Feast
Friday 04
6pm
Vegetarian Thai
Saturday 23
5pm
Saturday 05
10am
Spice Trail 4
2017 Taste of
Japan
Saturday 05
5pm
Taste of Vietnam
Sunday 24
2pm
Stars of Siam
Friday 29
6pm
Sunday 06
2pm
Thai and
Vietnamese
Banquet (GF)
2017 Thai
Seafood Class
Saturday 30
9.30am
2017 Thai Feast
for Friends
Saturday 25
10am
Sunday 26
6pm
Friday 31
6pm
2017 Spanish
Tapas
Cheong Liew
Chefs Table
2017 Thai
Seafood Class
April
Saturday 01
Saturday 01
Sunday 02
Monday 03
Quick and
Healthy Thai
2017 Thai Feast
9.30am
for Friends
5pm
2pm
Taste of Vietnam
6pm
Monday Class
$99 #4 Master
Class
Friday 07
6pm
Vegetarian Feast
Saturday 08
10am
2017 Taste of
Morocco
Sunday 07
Monday 22
6pm
Chocolate Master
Class
Friday 26
6pm
Taste of Asia
Saturday 27
5pm
Tasting Thailand
Saturday 27
10am
Middle Eastern
Feast 2
Sunday 28
2pm
Thai and
Vietnamese
Banquet (GF)
June
6pm
Thai Seafood
Feast
Sunday 30
Saturday 03
10am
2017 Taste of
Morocco
Monday 31
Saturday 03
5pm
Vietnamese Feast
Sunday 04
10am
Yum Cha Class
August
Friday 02
Saturday 08
5pm
Taste of Asia
Friday 09
6pm
Asian Adventure 2
Sunday 09
2pm
Stars of Siam
Saturday 10
10am
Saturday 15
10am
Asian Adventure
2017 Travelling
Chef
Friday 21
6pm
Thai Feast
Sunday 11
2pm
Essential Thai
Saturday 22
10am
2017 Travelling
Chef
Monday 12
6pm
Monday Class
$99 #1 Master
Class
Friday 11
6pm
Asian Adventure 2
Saturday 22
5pm
Thai and
Vietnamese
Banquet (GF)
Friday 16
6pm
Vegetarian
Adventure
Saturday 12
10am
2017 Travelling
Chef
Sunday 23
2pm
Tasting Thailand
Saturday 17
5pm
Asian Adventure
Sunday 13
10am
Yum Cha Class
Friday 28
6pm
Taste of Vietnam
Saturday 17
10am
Spice Trail 4
2017 Japanese
Banquet
Spice Trail 4
Thai Feast
6pm
10am
2pm
Friday 18
Saturday 29
Sunday 18
Friday 23
6pm
Stars of Siam
Saturday 19
10am
2017 Taste of
Morocco
2pm
Thai and
Vietnamese
Banquet 2
Saturday 24
10am
2017 Taste of
Spain
Saturday 24
5pm
Asian Banquet
Sunday 25
2pm
Japanese and
Sushi Workshop
Friday 30
6pm
Tasting Thailand
Sunday 30
Sri Lanka and
Southern India
Quick and
Healthy Thai
Taste of Vietnam
Class Menus
Book and Browse class menus online at w
2017 Travelling Chef
2017 Taste of Morocco
Essential Thai
Chicken yakitori – grilled chicken and
spring onion skewers. Yaki onigiri – sushi
rice shaped into cubes and grilled with soy
sauce. Vietnamese. Ba La Lot – spiced
minced beef wrapped in betel leaves then
barbequed. Served in lettuce cups with fish
sauce and lime dipping sauce. Indonesian
Otak otak - marinated flathead wrapped
in banana leaf then barbequed. Thai Hoy
Tod - oyster omelette cooked with chilli and
spring onions. Indian Murtaback – roti style
bread filled with eggs and spiced chicken.
Dessert. Singapore Kueh onde onde –
glutinous rice dumplings filled with palm
sugar and rolled in coconut.
Marinated chicken kebabs with preserved
lemon and harissa yogurt dressing. Lamb
tagine with Ras El Hanout served with
dates, walnuts and parsley couscous. Sour
& spicy Fish Moroccan fish (tagine) with
pistachio served with cucumber, fetta and
za’atar salad. Maakouda (potato patties
with fresh coriander, cumin and paprika)
served with hot and spicy Harissa. M’smen
(flaky & buttery bread) with smoked
capsicum and pomegranate syrup pesto.
Sfenj (Moroccan doughnut) with saffron and
vanilla crème Anglaise.
Tom Yum Prawn Soup. Choo Chee Prawn
Curry. Stir Fry Beef with fresh spice paste,
lemongrass and Thai ginger. Thai Fish
cakes w cucumber and mint salad. Sticky
Rice w Mango.
Thai and Vietnamese Banquet (GF)
Melting confit duck parcels. Crispy Salt
and pepper soft shell crab with green
shallot and chilli, lime, pepper. Stir fried
beef with Kaffir lime and Thai eggplant.
Lemongrass chicken salad with sesame
peanut dressing. Thai chicken salad with
sesame dressing. Quick Mango sorbet.
Homemade Beef and Peanut Sausage on
Betel Leaves with Onion Jam. Char Grilled
Prawn and Zucchini Flower Salad w Hot
and Sour Dressing. Aromatic Chicken in
Penang Spice Paste w Tamarind and Fresh
Coconut. Whole Snapper in Lotus Leaf with
Lemongrass, Turmeric and Chilli. Char
Grilled Pineapple w rum and coconut syrup.
Thai and Vietnamese Banquet 2 (GF)
Hot and Sour Prawn Soup. Ground beef
kebabs on lemongrass stalks served with
lime and pepper sauce. Vietnamese five
spiced sweet, sticky BBQ pork served
with vermicelli rice noodles, lettuce,
roasted peanut salad and Nuoc mam cham
dressing. Char gilled baby squid stuffed
with garlic fried rice, served with chilli jam
dressing. Thai BBQ Chicken (Gai Yang)
with garlic, lime salt, black pepper and
coriander.
Asian Adventure
Malay-Beef Satays with peanut sauce.
Thai- Red curry of Chicken with kaffir lime
leaf. Vietnamese- lemongrass pork with
caramel soy, black pepper and sesame.
Cambodian- chargrilled calamari, crispy
fish and pomelo salad with red chili Nahm
Jim. Brunei Darussalam- baked coconut
slice.
Asian Adventure 2
Korean Crispy Crab potato patty served
with chilli aioli. Cambodia Khmer curry with
chicken. Thai crying tiger char-grilled beef
with roasted rice, peanut and spicy citrus
dipping sauce with glass noodle salad.
Thai Kingfish Ceviche. Cambodia Grilled
eggplant topped with pork and coriander.
Tasting Thailand
Vietnamese Feast
Vietnamese crispy pancakes with pork
and shrimps. Vietnamese Chicken and
lemongrass curry. Steamed Barramundi
with ginger and sizzling spring onion oil.
Hot and Sour Stir fry Beef with watercress
salad with fried garlic. Tapioca pearls
simmered in sweet coconut milk with
banana and candied sesame.
Spice Trail 4
Lebanese pomegranate and beetroot dip
with flatbread. Baghdadi style chicken
croquettes. Pastry cigars with Moroccan
spiced lamb. Fesanjan – duck with walnuts
and pomegranates. Kachumbar – spiced
tomato and cucumber salad. Mujaddra
janoubieh - lentil and cracked wheat. Turkish
delight skewers with white chocolate and
pistachios.
Stars of Siam
Crispy Spring Rolls w Sweet Chilli sauce;
Green Curry of Prawn with Thai Basil. Stirfry Chicken and Cashew with Dried Chilli
and Baby Corn. Thai Beef Salad w Hot and
Sour Dressing. Banana Fritters with Palm
Sugar.
2017 Spanish Tapas
Moorish lamb espadas with recado Rojo
and Lemon Aioli. Spanish Potato salad
with Green olives, oranges, goat cheese
and a sherry dressing. Thin Catalan
bread with caramelised onion, smoked
burnt red capsicums and Garum sauce.
Spanish Mussels in creamy saffron sauce,
garlic and parsley and serves with garlic
fried bread. Tortilla Espanola. Manchego
croquettes with a Sherry vinegar and
Quince sauce. Small squid stuffed with
chorizo meat (or black chorizo) and then
deglazed with Pedro Ximenez with smoky
Sofrito sauce. Spiced almond brittle, sweet
and spicy crunch of fried almond made with
a golden caramel.
2017 Thai Seafood Class
Prawn coconut fritters. crispy fritters of
prawn & sweet potato w lime & ginger
dipping sauce. Seared scallops. pan fried
scallops finished w coconut chilli jam sauce
& pickled vegetables. Green curry paste.
Crab dumpling curry. green curry of fish
& crab dumplings w wild ginger, snake
beans & finished w Thai basil. Vietnamese
poached king fish. gently poached king fish
in a fragrant lemongrass & tamarind broth.
Quick and Healthy Thai
Steamed prawn and pork dumplings w
peanut nam jim. Stir-fried prawns with
pineapple and sweet chilli bean paste with
cashew. Steamed salmon with lime and
kaffir lime. Pad Thai noodles with nam
pla prik. (Traditional stir fried rice noodle
sticks w chicken, tamarind, soy and pickled
white radish served with the traditional
accompaniment of spicy nam pla prik.)
Quick Mango mousse.
Sticky News
Sticky Rice Cooking School Awarded a Top 6 Best Food Experience in Australia
www.stickyricecookingschool.com.au/school.php or by phone 8339 1314
2017 Thai Feast for Friends
Crispy wontons filled with pork, prawns &
coriander served with homemade sweet
chilli sauce. Stir-fried Prawns. Wok seared
king prawns with ginger caramel, black
pepper & spinach. Poached coconut
chicken with Thai chilli jam, kaffir lime &
lemongrass. Steamed Barramundi with
ginger, chilli & black beans. Coconut ginger
tapioca pudding w seasonal fruit.
Thai Feast
Wonton dumpling soup .Yellow Curry of
Chicken, Turmeric and Potato served with
Cucumber relish and pink pickled ginger.
Fresh Rice Noodle rolls stuffed with pork,
caramelised golden shallots, roasted
peanuts and sweet oyster sauce. Warm
salad of Crispy Salmon with Lemongrass,
Mint and Ground Roast Rice. Pandan and
coconut slice.
Taste of Vietnam
BBQ Pork Skewers w Vietnamese Mint and
Hoi Sin dipping sauce Char grilled Prawns
with Lotus root salad and Vietnamese
dressing. Marinated grilled beef served w
nuoc Cham and Vietnamese Herb Salad.
Chargrilled Chilli lemongrass Chicken. Salty
Sticky Rice w sesame and peanut paste.
2017 Taste of Spain
Chestnut and chorizo soup. Crispy pork
belly with Quince Alioli. Paella with Chicken
Chorizo and Prawns. Cecina salad with
roasted beetroots and almond sauce.
Chocolate Ximenez tart with Sticky
Muscatels.
Vegetarian Feast
Vietnamese noodle salad with marinated
tofu and fresh herbs. Aromatic Yellow
curry with potato, okura and kaffir lime
leaf. Brown rice and mung bean pancakes
served with green chilli lime soy dressing.
Stir-fried Asian greens and yam bean with
ginger and spring onion oil. Vegetarian
crispy rolls with bean curd served with
sesame soy dipping sauce. Black sticky
rice with caramelised bananas. Suitable for
vegans also.
Taste of Asia
Spicy Singapore Chicken Laksa w Coconut
Milk and homemade Chilli Sambal.
Vietnamese Salt and Pepper Squid . Thai
Sticky Caramel Pork Belly with green mango
salad and nam jim dressing. Vietnamese
shredded chicken salad w lemon and chilli
dressing.
Essential Spanish
Baked whiting in white wine, Jamon and
parsley crust served on fried olive oil bread
and with Mojo Verde. Twice cooked Patatas
with spicy Bravas sauce. Warm salad of
Cider grilled chorizo, Olive Oil savoury
biscuits and smoked paprika and hazelnut
dressing. Spiced chicken escabeche
with Peas, Jamon, caramelised onions
and Manchego. Spanish Prawn & saffron
fritters.
2017 Japanese Banquet
Japanese tasting plate (Marinated Atlantic
Salmon sashimi. Natural oysters served
with ponzu sauce and chilli radish. Grilled
Japanese Hokkaido scallop served with
sweet miso paste. Fish Escabeche.)
Braised Pork belly with plum wine sauce.
Kari kari yaki Chicken. Octopus and
avocado salad served with citrus dressing.
Agedashi Dofu (deepfried tofu with potato
starch served with Tempura sauce, white
radish and ginger with chilli powder.
2017 Fish and Seafood Class
South Australian black mussels, steamed
then grilled with olive, anchovy and
parsley stuffing. Fresh local squid 2 ways.
Barbequed with roast garlic aioli and Deep
fried with salt and pepper crust, fish sauce,
chilli and lime dressing. Confit of salmon
fillet with chimmi churri sauce and crispy
fish skin. Slow poached salmon fillet in
olive oil with fresh herb sauce and fish
floss. Steamed snapper, bok choy and
spring onion with a Chinese black vinegar
sauce.
Middle Eastern Feast 2
Hummus with barbequed flatbread and
za’atar.(Experience the difference with your
own homemade hummus and flatbread)
Barbequed lamb skewers marinated in
‘hilbeh’ served with a baby spinach salad,
pomegranate, mint and yoghurt dressing.
(Hilbeh, a fenugreek and coriander paste
from Yemen that works beautifully with
lamb.) Chicken breasts, butterflied then
marinated in chermoula and barbequed.
(Chermoula is a classic North African
marinade that is perfect for charring on
the barbeque.)Harissa marinated prawns,
barbequed and served with roasted
eggplant and tomato salad. (Hot and spicy
prawns with a rich and flavourful salad.)
Spiced couscous with fresh herbs.Deep
fried almond pastries with honey and
orange blossom syrup.
Thai Seafood Feast
Freshly Shucked Oysters w Chilli Lime
Juice; Soft Shell Crab w Red Curry Sauce
and Lesser Ginger; Seared Scallops w
Roasted Chilli Ginger Vinaigrette; King
Prawn Stir fry with Garlic and Pepper; Thai
squid salad w galangal, lemongrass and
Nam jim.
Sticky News
Vegetarian Adventure
Vegetarian Thai
Taro potato and shiitake mushroom
dumpling soup in aromatic vegetarian broth
with Asian greens and garlic chips. Stirfried Thai eggplant with green curry paste
and bean sauce; learn how to make green
curry paste and stir fry with Thai eggplant
and bean sauce. Serve it with sliced chili
and Thai basil. Crispy vermicelli rice noodle
salad with yam bean, yellow tofu and
cashew nuts with spicy tamarind dressing.
Stuffed zucchini flower deep fried in
coriander paste batter served with lime soy
dressing. Very moist Vegan banana cake;
made from non-dairy products with banana,
palm sugar, pecan nuts and cinnamon.
Vegan friendly menu but not gluten free.
Crispy wontons with Shiitake and water
chestnut served with sweet and sour
dipping sauce. Southern Yellow Curry with
okura vegetables and Yellow curry paste.
Stir fried morning glory with chili and
marinated bean curd. Char grilled eggplant
and lemongrass with green paw paw salad.
Coconut Sticky rice with toasted mung
beans.
2017 Greek Mezze
Lamb keftedes (Lamb meatballs) with
radish Tzatziki. Spanakopita Filo parcels
and pickled beetroot. Lightly dusted chilli
skool prawns with rosemary salt. Pan fried
Atlantic salmon Fillet. Lentil and quinoa
with green olives. Miso eggplant caviar.
Marinated oregano and rosemary Chicken,
white bean skordalia, greens(seasonal)
toasted
walnut
dressing.
Dessert.
Loukoumades
(Honey
Doughnuts),
Pistachio and rose water Parfait, rolled
dates.
Spice Adventure
Spicy Prawn with Lemongrass and Green
Paw Paw Salad.(Fresh Prawns and Paw
Paw salad with a dressing of tamarind,
lemongrass, lime leaf, mint and chilli Jam.)
Chang Mai Chicken Curry with Cinnamon,
Star Anise and peanuts. (Marinated chicken
in a Northern Thai red curry paste- Nam
Prik Gaeng Phed- simmered with spice,
ginger, anise and peanuts-you will love
this curry which is made without coconut
milk). Warm Salad of Pork and Chilli
Eggplant w Lemongrass, Fried Shallots
and Garlic. Traditional Drunken Rice
Noodles w Chicken( fresh flat rice noodles
stir fried with chicken, sweet soy, kaffir
lime, holy basil, Chinese broccoli and baby
corn);Tapioca Coconut dessert w palm
sugar syrup.
2017 Taste of Japan
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Marinated fresh salmon with wasabi and
tamari soy sauce. Crispy prawn and
crab rolls(Minced Prawns and crab meat
seasoned with sake, salt and pepper sugar
mix is spread onto a bean curd skin called
a YUBA. They are rolled like long spring
rolls then deep fried with tempura batter.
Served with a sweet sake and Dashi sauce).
Nikujaga; braised beef with potato (This very
popular Japanese dish is thinly sliced tender
beef, braised with potato in Japanese broth.
Served w pickled red ginger.) Kari kari yaki
Chicken. (Twice cooked tenderised chicken.
Marinated chicken fillet coated with potato
starch and pan-fried until crispy. Braised in
sake and served with ginger soy sesame
dressing.) Grilled Egg plant dengaku.
(Grilled Japanese eggplant with sweet miso
sauce and Yuzu pepper)
cher
gift vou
We do Gift Vouchers too!
Our vouchers can be redeemed against
any of our classes, any accommodation
stays and all our packages.
As always our Cooking Class Vouchers
are a great gift idea and are available
to purchase and redeem online or by
phone. It couldn’t be easier!
P 08 8339 1314
www.stickyricecookingschool.com.au/vouchers
To Book Classes! Book online at
www.stickyricecookingschool.com.au
or phone the office 8339 1314.
Cost of classes from $145pp 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.
sticky rice cooking school
96 Old Mount Barker Road, Stirling, SA 5152
P 08 8339 1314
E [email protected]
www.stickyricecookingschool.com.au