Jordan Theodoros (Peel Street) - One night only + try our Nasi Goreng Recipe!
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Jordan Theodoros - Peel Street
The one and only Jordan Theodoros from Peel Street is returning to Sticky Rice for 1 night only on Friday 26th August.
Jordan's cooking repertoire is wide and diverse ranging from Middle Eastern to South East Asian, Greek, French and Italian. He has lived and worked abroad in Myanmar, Shanghai and Rajasthan, worked under David Thompson and has owned and run two highly successful restaurants, The Aquacaf in Goolwa and Peel Street in Adelaide; as well as being awarded chef of the year in 2005 and 2014 as well as best restaurant award for Peel Street in 2014.
This one night only event will showcase a mouth watering 4 course Asian progressive dinner punctuated by several cooking demonstrations on how to create these award winning restaurant dishes in your own kitchen. Each course will be accompanied by boutique SA matching wines and sparkling wine on arrival will be served to accompany you to the viewing kitchen.
Sit back and enjoy a night of plentiful wine, food and gourmet entertainment as we treat you to this very special event.
Tickets are strictly limited to our online availability but as you are on our VIP list, you are first to know! Link below.
Team Building Cooking Classes
Been thinking about that office party or team building event?
We’ve noticed a lot of businesses have recently been booking in for their FYE team building events and its such a fun activity to cook with your colleagues. It can be a fun social class or a competition style class where the chef will judge the best team effort. Either way everyone gets involved, no one gets eliminated and a delicious sit down lunch or dinner is included. Here are some ideas
1. Asian Adventure Cook off
2. Moroccan Delights Dinner
3. Mexican Fiesta Leadership Fun
4. Spanish Tapas Team Challenge
5. Spice Trail Tag Team
6. Bali Hut BBQ Challenge
We've made it so easy to organise too.
Step 1 - Just click through our online calendar to book and you’re own your way to being the office hero for organising the best team building day ever! We have added multiple instant book dates in our calendar or give us a call to request your preferred date. 8339 1314
Step 2- we will send you a choice of delicious Asian, Middle Eastern, Spanish or Moroccan menus for you to decide what to cook- and for once allergies and special dietary requirements wont be a problem because we are tailoring this class just for you.
Step 3- we take care of the rest- we provide all ingredients, drinks and take home recipes for everyone and your class obviously includes the lunch or dinner you have prepared. From $125+gst pp
Easy peasy- you’ve done a great job for the team!
A typical team building menu example
A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more!
Malay-Beef Satays with peanut sauce.
Thai- Red curry of Chicken with kaffir lime leaf.
Vietnamese lemongrass pork with caramel soy.
Cambodian chargrilled crispy fish and pomelo salad.
Dessert Baked coconut slice.
PS we also do private classes for birthdays and social groups too.
Book direct using the links below or follow this link for further information.
NASI GORENG
Take a look at our fabulous Nasi Goreng recipe an absolute classic and family favourite from our Mastering Asian Class.
A quick mid-week meal, a great addition to an Asian banquet or even whip this up for breakfast as the Indonesians do!
There is a video to guide you and the recipe is here for you all to try. Learning the art to Asian cooking does take a bit of learning but we are here to help.
Just remember to pre-cook your rice the day before (or whack it in the fridge for a few hours before assembling) for the perfect fried rice. Watch the video above to see it in the making
ENJOY!
Serves 3
3 cloves garlic, peeled
2 shallots, peeled and roughly chopped
1cm piece belacan (shrimp paste)
1 large red chilli
3 eggs
1 tbsp light soy
125 vegetable oil
6 prawns, peeled and cleaned
1 bunch bok choy, washed, cut and separated into bottoms and tops
3 cups cooked Jasmine rice, chilled overnight in the fridge
1 cup beansprouts
1-2 tbsp kecap manis
1-2 tbsp light soy
To serve:
cassava crackers
spring onion
sliced cucumber and tomato
deep fried shallot
Place the garlic, shallots, belacan (shrimp paste) and chilli in a mortar and pestle or food processor and mix to a coarse paste (rempah).
Whisk the eggs and soy together lightly.
Heat the oil in a wok and fry the eggs until puffy, browned and cooked through. Set aside then slice into ribbons.
Remove the oil from the wok, leaving about 2-3 tablespoons for further frying. Return the wok to medium heat.
Add the rempah to the oil and fry, stirring frequently for about 5 minutes, or until the oil separates from the solids and they are darkened and fragrant. Increase the heat under the wok and add the prawns and bok choy bottoms and toss for a minute or two until the prawns are barely cooked through.
Add the rice, beansprouts and bok choy tops and toss well. Drizzle over the kecap manis and soy and mix until the rice is uniformly coated and lightly toasted. Remove the fried rice to a plate and serve with the crackers, sliced cucumber and tomato, top with a fried egg and deep-fried shallots.
Follow the link below to book our Mastering Asian Class and learn the matching dishes to serve along side your Nasi Goreng
Next Time in our newsletter...we will be uncovering some romantic winter getaway ideas in the Adelaide Hills.
