I’ve never actually been to a cooking class except that one time in South Korea making Kimchi with the tour group but everything was pretty much prepared for us. Recently I was invited by Electrolux and Sticky Rice Cooking School to a Back to Basics Masterclass. If you don’t know what to get a foodie friend as a gift, Sticky Rice Cooking School vouchers are it. Tucked away in a quiet part of Stirling alongside their own villas is a very well equipped teaching kitchen and dining area for you to enjoy the fruits of your labour with your classmates after.
There are a variety of classes of different cuisines lead by different chefs. Our class was lead by Electrolux Ambassadors Massimo Mele of Salt Meats Cheese and Stewart Wesson of Whistle and Flute. As it was called ‘Back to Basics’, it focused heavily on good produce with fresh flavours and steaming as a cooking method. While I was expecting 10 giant steamers like a yum cha kitchen, I discovered the Electrolux Steam Oven instead! As one of their latest developments, it has a FullTaste steam oven setting in addition to their intuitive oven interface and smart food temperature probe. The FullTaste steam ensured flavours are locked in with the right combination of steam, moisture and heat.
We started the afternoon with some Zucchini Dip and Foccacia by Massimo Mele that took me by surprise. I honestly never thought to make a zucchini dip. It wasn’t puréed, instead it was mashed up with a few chunkier bits. Really delicious especially with fried foccacia bread.
Soon it was time to go inside to get hands on. There’s something about communal cooking that’s fun, besides we’re not very serious people and now that we have Instagram Stories you can imagine what the afternoon was like. But when it came down to business we did our jobs – slicing, dicing, steaming, frying, pounding paste and mixing. You feel more is at stake when you have to feed others as well.
The first couple of dishes were Stewart Wesson’s Thai Style Crispy Eggplant and Massimo Mele’s Mamma Maria’s Pickled Carrots. While the eggplant was fried, it was the only thing that was cooked, the sprouts and mixture of herbs were all fresh giving it a beautiful aroma and crunch.
The main dish was Massimo Mele’s Steamed John Dory with Chorizo and Pipis. The original recipe uses John Dory but seeing as we didn’t have John Dory I’m sure you can use other fish like snapper. The fish was lightly seared on the BBQ then covered in olives, herbs, garlic, white wine, lemon juice and butter with chorizo and pipis on top. I watched them put it in the steam oven on the steam function and I was starting to think I want one of these ovens. The end result was delicious especially with the butter sauce made from the juices and liquid of steaming the fish.
All meals should end on a sweet note and that’s where Stewart Wesson’s Ernie Chocolate Souffle Cake came in. And yep, you guessed it, the cake was steam baked using the steam function in the oven. Dessert team did a stunning job with presentation as they carefully placed mascarpone, honeycomb and strawberries on top.
We had a great time learning, eating and laughing. It was a truly fun experience at Sticky Rice Cooking School. Now to put into practice what we learnt! Thank you Electrolux and Sticky Rice Cooking School for an amazing afternoon.
Disclaimer: Foodie Ling was invited as guests of Electrolux and Sticky Rice Cooking School. All images courtesy of event photographer hired by Electrolux.