Sticky Rice Cooking School

⭐️ 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.

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.

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 🌿🔥