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.
