Sticky Rice Cooking School

❤️Today we are celebrating and honouring Genevieve Harris, one of our most treasured chefs here at Sticky Rice Cooking School, as she begins her well-earned retirement.

It is a very happy occasion for her, but also a very sad one for all of us as we say goodbye.


For more than 17 years, Genevieve has been at the heart of our kitchen—sharing her extraordinary talent, guiding hundreds of classes, and helping create thousands of memorable experiences for our guests.

Her cooking has taken us across Mexico, the Middle East, and South East Asia, bringing bold flavours, skill, and creativity to every dish she teaches.

But what we will remember most is her presence in the room—her warmth, her energy, and her beautiful, ever-present smile.

Genevieve has been part of our story for so long that we’ve truly grown together over the years.

She has shaped not only the way we cook, but the way we connect, learn, and share food with others.
From all of us at Sticky Rice, thank you, Genevieve.

You will always be part of our family, always welcome, and always missed in the kitchen.

We wish you every happiness in this next chapter and a truly well-deserved retirement.

With love and gratitude,
⛩️The Sticky Rice Cooking School Team

What a fantastic weekend in the kitchen with Chef Phil H, cooking our Signature Peel Street menu!

From crackling roasted pork belly and fragrant yellow curry chicken to crispy barramundi with tamarind and green mango salad, every dish was packed with the bold, vibrant flavours that make Thai food so irresistible.

Guests fired up the grill for chargrilled beef in betel leaves, mastered crispy frying techniques, and created a feast bursting with fresh herbs, spice and texture.

A wonderful class filled with great food, plenty of laughs, and some seriously delicious dishes. Thanks to everyone who joined us!

🔥 Modern Asian Favourites with Chef Yukiko Anschultz 🔥

Bold flavours, beautiful techniques and dishes you’ll want to recreate again and again.

Join former Shiki chef Yukiko Anschultz for a hands-on class celebrating vibrant modern Asian cooking — from perfectly cooked seafood to crispy pork belly and fresh, punchy flavours.

✨ CLASS MENU ✨
🥢 Pan-fried scallops with Nam Jim
🥢 Crispy pork belly with Asian herbs
🥢 Pan-seared barramundi
🥢 Prawns & fragrant yam salad
🥢 Lime-infused jasmine rice
🍋 Yuzu cheesecake

What a feast… what a class.

⭐️ Something new is taking shape in our kitchen.

Fresh talent, bold new flavours, and exciting cuisines are stepping into the spotlight.

💫 Yeah Our latest menus are set and ready to go, and this is shaping up to be one of our most exciting releases yet - with classes already filling fast.

Check availability in our Bio.

🔥 Crying Tiger – Suea Rong Hai

From the heart of Northeast Thailand, this iconic dish is all about bold flavour and simple technique.

Juicy grilled beef, lightly charred and sliced, served with the punchy, addictive nam jim jaew—a smoky, tangy, spicy dipping sauce that brings everything to life.

Why “Crying Tiger”? Some say it’s the heat of the chilli… others say even a tiger would cry over how good it is. Either way, it’s a dish that captures the soul of Thai cooking—balance, intensity, and a little bit of fire.

Traditionally from Isaan, Crying Tiger reflects the rustic, no-fuss style of Thai street food, where flavour comes first and every bite tells a story.

You’ll find this standout dish in two of our hands-on classes at Sticky Rice Cooking School:

✨ Sensational Gluten Free Asian
✨ Asian Adventure 2

Expect fire, flavour, and a dish you’ll want to recreate again and again.

Big flavours, bold techniques, and one seriously good plate of prawns 🍤✨

Step into the world of modern Asian cooking with Chef Yukiko Anschultz, where vibrant flavours meet simple, achievable techniques. Think perfectly cooked seafood, that irresistible crispy pork, and the magic balance of sweet, sour, salty and spice — all coming together effortlessly.

This isn’t just a cooking class… it’s about building confidence in the kitchen and creating dishes you’ll actually crave again and again.

And yes, these prawns — delicate, fragrant, and packed with flavour — are just a glimpse of the feast waiting for you.

What a spread. What a class.

As the weather cools, our kitchen is heating up 🔥

From Thailand to Italy and back again, April is full of bold flavours, hands-on cooking, and unforgettable experiences across all our classes.

Tasting Thailand, Pasta Making the Italian Way, Stars of Siam, Taste of Thailand, Peel Street Cooking Class, and our Thai Banquet — every class is bringing something special to the table.

And this is just the beginning… new surprises are coming in May 👀

🖥️ 🛜 ⛓️‍💥 Book your Cooking Class via the link in our Bio.

Green curry that speaks fluent Thai 🇹🇭✨

A fragrant bowl of pork simmered in vibrant green curry, lifted with wild ginger and those unmistakable bursts of pea eggplant—small, punchy, and full of character.

In Thai cuisine, green curry isn’t just a dish, it’s a balance of heat, sweetness, saltiness, and aroma—one of the pillars of everyday cooking. The addition of wild ginger (krachai) brings an earthy, slightly peppery depth that ties the whole dish back to Thailand’s lush landscapes and traditional roots.

Pea eggplant might be tiny, but it plays a big role. Loved for its subtle bitterness and satisfying pop, it cuts through the richness of coconut milk and adds texture that makes each bite more interesting. It’s a staple in Thai curries because it grows abundantly, holds its shape when cooked, and brings that authentic, unmistakable Thai edge.

Bold, balanced, and unapologetically Thai 🌿🔥

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 😉