Sticky Rice Cooking School

We kicked off 2026 in the best possible way ✨
with our Portuguese & Moroccan Adventure cooking class, led by Mark McNamara.

Our guests rolled up their sleeves and cooked an unforgettable menu:

• Pastéis de Bacalhau
• Msemen
• Frango Estufado
• Tangia Marrakchia
• Merguez
• Moroccan Salads & Harissa
• Queijadas de Sintra

What a way to start the year — full of flavour, culture, laughter, and hands-on cooking.

Here’s to an exciting 2026 ahead.
We can’t wait to welcome you all this year.

Happy New Year everyone — see you in the kitchen 🍴✨

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Meet the flavour-makers of this Thai-inspired platter 👀🌿

Crunchy bamboo shoots bring freshness and soak up sauces like a sponge, while cheeky pea eggplant adds that signature bitter bite you’ll find in curries and stir-fries across Thailand.

Sweet baby corn keeps things light and juicy, red onion adds sharpness and colour, and those fragrant kaffir lime leaves?

They’re the aromatic lift — torn, bruised or finely sliced to perfume everything from curries to salads.

In Thai cuisine, these ingredients aren’t just fillers — they’re carefully chosen to balance heat, richness and acidity.

Bitter, sweet, sharp and fresh all working together in one bite.

Here in Australia, these flavours have crossed borders and settled into our kitchens, shaping the Thai–Australian dishes we love today — respectful of tradition, but open to local creativity.

Small ingredients. Big jobs. Serious flavour 😉